In a pickle: Basic preserving course at Loaf Cookery School

September 16, 2014 No comments »

In a Pickle: Preserving. Photo by Jane Baker

Come and spend an enjoyable evening at Loaf HQ learning the basics of preserving, and leave with your own preserves. We’ll start at the very beginning by selecting the right ingredients, learning how to sterilise equipment, learning about the importance of pectin, sugar content, and temperature, how to reach setting point for jams and jellies, and how to know when your chutney or relish is ready.

The evening is led by Loaf director Tom Baker and Rachel Carter from Cuffufle, who will demonstrate as well as guide you through doing the process yourselves, and be on hand to answer questions about equipment, supplies, and further reading.

At our preserving courses we try and use seasonal fruit and veg that we locally source. We look at many different ways to preserve and many different forms ‘preserves’ come in, from Jams to mustards, from Fruit syrups/cordials to chutneys, from fruit vinegars to relishes.

On our October course likely fruit to use/preserve will be apples, tomatoes, plums, pears, and autumn raspberries. Rachel sources a lot of her fruit from foraging, but also from Old Sandlin Fruits near Malvern, and Augernik Fruit farm in Hopton Wafers, just outside Cleobury Mortimer, they grow organically, plus she loves going to visit the Auger family! Tom sources his preserve ingredients from his allotment and foraging and the marvellous Wards’ grocers of Stirchley.
Draft list of preserves to be made/demonstrated: (this may change according to what local seasonal produce is available the day before the course)
  • Plum jam
  • Raspberry jam
  • An apple based cordial
  • Piccalilli
  • A tomato, courgette or onion relish
  • Horseradish mustard
  • Raspberry vinegar
  • Sauerkraut

If you have any excess produce from your own garden or allotment, we may be able to incorporate it into the workshop, so please let us know if theres anything you’d like to bring along.

The next course is on Wednesday 1st October and starts promptly at 6.30pm, finishes at 9.30pm, and takes place at Loaf HQ in Stirchley, South Birmingham.

You’ll feel right at home at Loaf, and everything you learn will set you up for impressing your friends and family with your new found skills at home. All refreshments, equipment, recipes and aprons are provided. The course costs £50 per person including VAT. Book via the course page on the website or by contacting cookeryschool@loafonline.co.uk

This week’s lunch:

September 15, 2014 No comments »

Hello!
It feels like the beginning of Autumn doesn’t it?
Roll on warming stews and soups.  For now… we’ll hang on to a bit of summer with some salads and fritatta’s… but add some caramelized onions and roasted squash to help prepare the way.

This weeks lunch menu goes like this:
lunchy

Do you want to come for lunch at ours?

September 8, 2014 No comments »

Because we’ve got some real nice food!
Here’s the menu…

lunch

We’re open 12noon-6.30pm! Lunches might sell out earlier!

See you soon,

x

Lunches w/b 1st Sept

September 1, 2014 No comments »

Hi! This is what we’ve got lined up this week:

Tues 2nd Sept: Tarka daal with sourdough // Ham and cheddar croissants 

Weds 3rd Sept: Filled baguettes: Roast chicken, rocket, with lime and chilli mayo // Mozzarella, basil, tomato with pesto mayo.

Thurs 4th Sept: Pea and bean frittata with salad and focaccia // Ham and cheddar croissants

Friday 5th Sept: Stone-baked sourdough pizza! Lamb ‘chorizo’ and mozzarella // Leek, kale, and stilton.

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Courses Coming Up Soon – Perfect Poultry

August 27, 2014 No comments »

Chicken_orange

 

We have a great course coming up in September, part of our ongoing collaboration with Bournville’s excellent organic butcher, Steve Rossiter. Perfect Poultry teaches you how to expertly butcher and cook chicken and poussin, and how to apply these skills to other poultry at home. It’s a great course for home cooks who want to expand their butchery skills and make some creative poultry dishes, using the whole carcass.

The next course is running on Tuesday 2nd September from 6.30 – 9.30pm and you can read all about it or book your place here.

Lunch

August 25, 2014 No comments »

Lunches this week will be:

Tuesday: Oh!! No Lunch Today (staff training… so we’re opening at 2pm!)

Wednesday:Sourdough Pizza:
– Roasted Courgette & Goats Cheese
– Stirchley Meat Feast

Thursday: Tarka Daal with Sourdough

Friday: Filled Baguettes
– Ham & Pickles
– Roasted Vegetables, Houmous and tahini yoghurt sauce

 

Summer holiday lunches

August 18, 2014 No comments »

I mentioned a few weeks ago, that the summer holidays are an unpredictable time for Loaf.  I stand by this.  One week, we had too much bread left at the end on a couple of days.  And last week, we adjusted, and of course sold out, way too early.  (Sorry if you came in to empty shelves!).
However, lunches have remained steady which is nice :)
So now we’re going to throw a spanner in the works by changing the pizza day to Tuesday.  This will bring joy to some, and tears to others.  But for those shedding a tear… have some fritatta!

Here’s this weeks menu.

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SEE YOU SOON!

Sarah x

LUNCH

August 11, 2014 No comments »

Hello! If you get hungry this week, we can help.
These are the lunches this week! Available from 12noon – 4pm (unless they sell out, which they often do!)
As well as these, we’ll have stuffed croissants to keep you going.

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We’ll see you for lunch! And bread! And coffee.

Build yourself a wood fired oven!

August 7, 2014 No comments »

Ever wanted a wood fired pizza oven in your back garden? Learn how to build one this weekend  (9/10th August) - book here. We have one place remaining on this course due to a last minute cancellation.

Earth Oven Building Weekend

Preserve your summer harvest

August 6, 2014 No comments »

We’re really excited about the upcoming preserving course on the 20th August with Rachel Carter from Cuffufle Preserves. It’s always bang in season, you learn a host of new skills and get to take home loads of great homemade preserves at the end of the course. On the 20th August we’ll be making:

Raspberry and apple jam
Plum jam
Roasted beetroot relish
Plum and cinnamon cordial
Piccalilli
Homemade mustard with fruit vinegar
Sauerkraut

As you can see it’s a packed schedule on this course that takes place from 6.30-9.30pm. What’s more it’s the only course we’ve got places left on this summer. Book now by clicking here. Hope to see you there!

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