I was very lucky to be invited along with Tracy (from our Uttoxeter Showroom) this Tuesday on Falcon’s Design Centre Cookery School at Eckington Manor near Pershore in Worcestershire. The cookery school forms part of a working farm breeding award winning herds of Aberdeen Angus and Highland cattle as well as Sheep and Gloucester Old Spot Pigs.
The state of the art cookery school had an extensive range of Falcon Induction models, each set within its own work station creating your own mini kitchen. We had a Professional Chef on hand to instruct, guide and rescue us throughout the day along with the AgaRangemaster group’s Training Manager and Home Economist, setting us a variety of tasks to create a banquet for lunch. All of which was to be cooked with our own fair hands on the Falcon 900 Deluxe’s Induction hob in our designated work station or utilising the multi-function and fan ovens to create the perfect result.
It was a very hot and sunny day and our first task was to create a Beef Casserole with Cheesy Cobbler!!! Working with two other teams we combined resources creating a huge dish ready to go in the oven on the base heat setting for three whole hours before adding the cobbler for final half hour on the conventional setting. Phew!!! It made for very hot and thirsty work. We then had to set about a folder full of tasks creating:
- Sundried Tomato Focaccia
- Brie & Cranberry Tart
- Yorkshire Puddings
- Cauliflower Cheese
- Grilled Rainbow Trout
- Salsa Verde
- Sticky Plums
Not only was the day great fun, but educational also. The recipes all contained simple regular ingredients any well stocked store cupboard or fridge at home was likely to contain. I think the unanimous decision was no more Aunt Bessie’s Yorkshire Puddings when we saw just how simple it was to make proper ones that tasted fantastic.
The day was not without a few near culinary disasters, our Focaccia was rescued just in time by the chef from being a very sticky mess to a perfect dough ball within minutes of being in his hands and we remembered our cauliflower cheese was still under the browning element just in time!!!
Having utilised every function of the Falcon cooker, experiencing hands on the results of utilising the correct part of the multi-function oven to create perfect results we sat down to enjoy our well deserved lunch. The Rainbow Trout cooked in the fan assisted grill was superb accompanied by the Salsa Verde, the casserole even on a hot summers day was so tasty we had to take some home for the hubbies in doggie bags which just about survived the car journey home!!!
It was probably the most beneficial and fun supplier training course I have been on and demonstrated exactly why every kitchen needs a Falcon cooker!!!