Summer Festival: BBQ's and Alfresco Dining
Join us for our Summer Festival classes to keep you learning. We didn’t want to leave you bored over the summer and yearning for your learning, so we’ve decided to hold a Summer Festival where you can continue your favourite class with your favourite tutor or even try something new!

What better thing to do on a lovely summer evening than BBQ? Join Hilary and you will make delicious marinades for chimichurri steak, skewered prawns or vegetables and chermola chicken. You will also learn some knife skills enabling you to successfully chop fresh herbs and even spatchcock a whole chicken or butterfly a chicken breast to cook on the barbeque at your leisure. You will learn how to create a variety of marinades and how to prepare the meat/fish /vegetables to cook in the most effective way on the BBQ. To accompany we will make a quinoa salad and Hilary will make a mango and coriander salad.
Prosp User 3
This course is aimed at those who want to learn to make their own homemade marinades and successfully prepare barbecue dishes rather than relying on shop bought alternatives. You can then enjoy your fayre with the family after class or the next day. Prosp User 4
Please make sure you have a suitable space for taking part in your class and that you can view your screen easily.
Hilary will also demonstrate a fish and vegetable kebab. Total Pre-Prep Time: 45 mins Cook Time: 40 minutes Servings: 4
• Barbeque or large frying pan
• Spatula or fish slice x 2
• Sharp knife
• Chopping board for raw meat (if used)
• Chopping board for vegetables
• 4 x 150 - 200g sirloin or rib eye steak
• Vegetarian alternative use haloumi and serve the sauce separately
• 3 to 5 cloves garlic, crushed
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon chilli pepper flakes or 2 red chillies seeded and chopped
• 3 tbs chopped parsley
• 2 tablespoons fresh oregano leaves
• 2 tablespoons shallot or onion, finely chopped
• 3/4 cup vegetable or olive oil
• 3 tablespoons white wine vinegar
• 3 tablespoons lemon juice
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 2 tsp peppercorns
• dash olive oil
• 1 tbsp sun-dried tomato purée
• 1 tsp chilli powder
• 1 whole medium to large chicken (if you prefer and don’t want to ‘spatchcock’ the chicken, you can instead use 3 chicken breasts each cut into 4 pieces lengthways)
• Vegetarian alternative use Tofu or salmon
• 100 g quinoa
• 1 lemon, juice only
• 7 tbsp extra virgin olive oil
• 4 tbsp chopped coriander
• 4 tbsp chopped parsley
• 4 tbsp chopped mint
To make a tabbouleh instead you can replace the quinoa with couscous and then add some diced cucumber, sliced spring onions and halved cherry tomatoes to the above ingredients if you wish as an alternative
You could serve with Cajun potato Wedges
Cajun seasoning ingredients
• 1 tbs salt
• 1 tbs dried oregano
• 1 tbs paprika
• 1 tbs cayenne
• 1 tbs black pepper
4 Large jacket potatos and a plastic bag with oil
Prosp User 5
This is an online course that will be delivered via Zoom, so please ensure that you can access this on the device you are using and please also ensure that your Zoom video is switched on when you start the class. Please join Zoom five minutes before your session is due to start where you will be held in the ‘waiting room’. Your tutor will then admit you when they are ready for the class to begin.

You will receive details and joining instructions of how to access the course shortly before the start date by email.

If you require help to download or use Zoom, please email at least a week before your course starts and we will endeavour to provide assistance.
Prosp User 6
18:00 - 19:15
1.25 hrs per wk
1 weeks
Hilary Finney
No reductions