Introduction to Mexican Cooking Ever wondered what real Mexican food is all about? It's colourful, varied, exciting and, as an added bonus, is gluten free. Learn how to make: Tortillas - using white, yellow and blue corn flours Salsas - many and varied, salsas are the essence of Mexican cooking Learn how to serve your newly made tortillas and salsas in: Sopa de Tortilla - the Mexicans make fantastic soups - this is one of many Mexican street food style tacos - completely different from supermarket "Tex Mex" style! All this plus lots of tips on cooking and eating authentic Mexican Loose Produce kitchen , 2 Hobbs Ave Como WA Saturday March 20th 2010 from 1:00pm (please arrive a few minutes early for a prompt 1pm start) Don't miss out - book now $89 includes demonstrations, hands-on tortilla making, recipe sheets, generous tastes and a complimentary drink Note: this class is gluten free Back to class program

More Mexican In this class we'll continue our journey through the colourful, varied and exciting world of Mexican cooking. You'll learn the secrets of two of Mexico's most famous dishes: Mole Poblano (Puebla style turkey mole) - this rich, enticing blend of ingredients (including chocolate) soon becomes an addiction Chiles En Nogada - Mexico's famous stuffed chillies with walnut sauce, a real taste experience and get the inside tips on what to serve with these "fiesta" dishes: green rice, beans, salsas, tortillas……. Loose Produce kitchen , 2 Hobbs Ave Como WA Saturday April 24th 2010 from 1:00pm (please arrive 10 minutes early for a prompt 1pm start)       Don't miss out - book now $89 includes demonstrations, hands-on tortilla making, recipe sheets, generous tastes and a complimentary drink Note: this class is gluten free Back to class program

Balinese Banquet Sat 22nd May Selamat Datang! Welcome to the hot, spicy, magical world of Balinese cooking. In this class you will learn how to prepare the celebrated spice paste which is the basis of almost all Balinese dishes. We will then combine the spice paste with fresh ingredients to produce a delicious banquet: Wong Dadah - a wonderfully hot and spicy soup made with spice paste, mushrooms and coconut cream and topped with crisp fried shallots Long Beans with spiced soy dressing - beans as you've never had them before - spicy and succulent Sate Lilit - seafood sate - Indonesia's signature dish made the Balinese way Kambing Mekua - lamb gently braised in spices, lemon grass and coconut cream   Loose Produce kitchen , 2 Hobbs Ave Como WA Saturday May 22nd 2010 from 1:00pm (please arrive 10 minutes early for a prompt 1pm start)         $89 includes demonstrations, recipes sheets, a complimentary drink and you get to share the banquet we prepare. Heather Biggs Note: this class is gluten free Back to class program

Winter Preserving - The Citrus Harvest Got a citrus tree dripping with fruit? Don't waste it! Let's brush up on some of those traditional kitchen skills and get preserving! Preserving is not difficult once you learn a few basic principles and we'll also teach you a few tricks of the trade. Home made preserves are tastier, cheaper and the feeling of satisfaction you get from doing your own is unbeatable. Moroccan preserved lemons - called for in almost all Moroccan recipes, these also make wonderful gifts to put aside for your foodie friends Marmalade - everyone loves marmalade and making your own is so much better. We will be making Seville orange, ruby grapefruit, lime, cumquat or mixed fruit breakfast marmalade, depending on which fruit is in the most abundant supply. Citrus curd - call it lemon butter or curd, make it from any variety or combination of citrus fruits, it's always in high demand. This class will be partly demonstration partly hands-on so please bring your aprons! You will get to take home a jar of preserved lemons, citrus curd and marmalade. We'll also give you some new and innovative recipes using your preserves.     Loose Produce kitchen , 2 Hobbs Ave Como WA Saturday August 14th 2010 from 1:00pm (please arrive 10 minutes early for a prompt 1pm start)         $83 includes demonstrations, hands-on instructions, recipes sheets and you will go home with a jar each of preserved lemons, marmalade and lemon butter. Demonstrator - Heather Biggs Back to class program

 

Winter Preserving - Pickles, Chutneys & Relishes Winter is a great time for staying in the kitchen so let's brush up on some of those traditional kitchen skills and get preserving! Preserving is not difficult once you learn a few basic principles and we'll also teach you a few tricks of the trade. Home made preserves taste fantastic and the feeling of satisfaction you get from doing your own is unbeatable. caramelised onions- often also called onion marmalade or onion relish. Whatever you call it, this is one delicious dollop and so handy to have on hand. Making your own will taste just so much better. Indian style spicy Chutney - Indian cuisine includes some fantastic chutneys and they are great to serve with winter curries. This one uses seasonal apples and is chock full of spicy, exotic flavours. English style mustard pickles, an all time favourite packed full of bright flavour and sensational with patés, terrines and cheeses or with a ploughman's lunch. preserved lemons, another type of pickle that adds a unique sour, salty, lemony flavour to so many Moroccan recipes. Loose Produce kitchen , 2 Hobbs Ave Como WA Saturday September 11th 2010 from 1:00pm (please arrive 10 minutes early for a prompt 1pm start) Don't miss out - book now $83 includes demonstrations, hands-on instruction, recipes sheets, generous tastes and you will go home with a jar of each of the preserves we make in class. Demonstrator - Heather Biggs Book and pay here for the Pickles, Chutneys & Preserves class Bookings and payments can also be made at Loose Produce, 2 Hobbs Ave, Como, 08 9474 9100 Any queries contact Heather on 0413715744 or heatherbiggs@karrimah.com.au   Hope to see you there! Back to class program