The art of Sabrage is a technique that is used for opening a bottle of Champagne with a sabre – usually on ceremonial occasions. It involves sliding the sabre along the body of the bottle with the blunt side up, in a perfectly nice rhythm, breaking the top of the neck away, leaving it open and ready to pour! The technique first came to light in France when the army of Napoleon were celebrating spectacular victories across all of Europe. The cavalry would open the bottle with their sabres during these celebrations, with Napoleon known to have said… “Champagne! In victory, one deserves it; in defeat one needs it!” SEE how it is done, after a demonstration at...
It is well known that we here at Coghlans Cookery School are experts in high class, professional catering. We have been catering for many different events such as Weddings, Anniversaries, Parties and other Celebrations for years, and are very good at it! Something that makes us so special and unique, and also what we pride ourselves on, is the fact that we cater for all kinds of requirements and needs, and even just special requests - such as CAKE! Our superb Resident MasterChef of Great Britain, Simon Lilley, has a knack for producing fantastically tasting food, but making it look spectacular at the same time... This is no different when it comes to making specially requested cakes for...
The Rookie-Cook Review: Coghlans Indian Cookery Class - I have recently had the very fortunate experience of attending Coghlans Indian Cookery Class. Coghlans is a cookery school, situated between Sheffield and Chesterfield, which runs full-day, half-day, and weekly cookery courses. They range from learning to cook Thai food, to Gastro, to French, to Macarons; and classes even stretch all the way to Knife Skills and Butchery. Courses are run by resident chef Simon Lilley, one of only 120 Master Chefs in Great Britain. But you probably knew all of that already. And what you may not know about your chosen cuisine, Coghlans can teach you. Our class comprised of 8 people at varying levels across the cooking-spectrum (I shame myself...
Father’s Day Suggestions - We all know it’s a bit of a toughie to know what to get your dad on Father’s day. After a year or two you find that you’ve exhausted all the gift possibilities: socks, best-dad-in-the-world-mug, slippers, aftershave. Luckily, here at Coghlans, we’re here to offer a new suggestion: why not try a Coghlans cookery course? Be not fooled, Coghlans courses remain fun and light-hearted, while at the same time educational. Get your old fella trying his hand at a Braised Lamb Shank in Herb Jus on our ‘Gastro’ course, or Lemon Grass and Coriander spiced Salmon Fillets from our ‘Thai’ cooking class. He can even have a bash at making some Macarons if he wants to....
27th of February To celebrate National Strawberry Day let’s celebrate by making a Strawberry Pannacotta! 2 litre whipping cream 200g caster sugar 10 leave gelatine 2 vanilla pods 30 strawberries, small 16 diarole moulds or small pudding basins Soak the gelatine in cold water in a suitable container. In a saucepan put the cream and vanilla pod seeds (by splitting down the middle). Put on a medium heat and bring to the boil. Remove liquid from the heat when boiling and whisk in the sugar and gelatine. Leave to cool for 30 minutes, then pour into the prepared moulds, add the strawberries which have been de stalked and quartered. Place in fridge for 2 - 3 hours. Dip...
