Mexican
This is one of my favourite seasonal courses and we run it once a year when the chillies are fresh and ripe. The fresh chillies are grown in Dorset by Michael Michaud.
Bursting with hot, complex flavours, Mexican cooking will get your taste buds tingling. This course is an introduction to traditional Mexican cooking. You will learn how to identify chillies, jalapeno, poblano, serrano, chipotle, pasiila and how to use them and how to cook with both dried and fresh chillies. You will learn about unusual ingredients, such as tomatillos, masa harina, sweetcorn husks quinoa and avocado leaves and where to source them. We will make for example; corn tortillas to eat with fresh and roasted salsas, mole poblano, flavoured with dark chocolate and chillies, stuffed chillies, corn tamales wrapped in sweetcorn husks, refried pinto beans, guacamole, mesquite bean salad and Mexican tequila chocolate pudding. There will lots of hot chilli nibbles with soothing mango smoothies and a late lunch to finish with.