Friday 17 November – pork pie and piccalilli cookery course. Penistone Pies & Puddings producer of ‘champion’ pies from her base at Millhouse Green on the edge of the Peak District for an introductory course on how to produce one of the all time British classics – the pork pie. Not only will she show you how to make the unique hot water crust pastry but she will also instruct you how to create a meat filling fit for a king. As well as catering for traditional pork pie lovers Jacqui will reveal how to customise your pies to introduce different cuts, types of meat and additional ingredients to give them your own distinctive flavour. Jacqui will also demonstrate how to produce your own gourmet crunchy farmhouse piccalilli to serve as the perfect accompaniment to this classic pie. On completion of the course you will take away your own pork pies created on the day one using her ‘Little Champion’ pie making machine and one made by hand to share with friends and family and a jar of Jacqui’s fabulous crunchy pork pie piccalilli plus your own pork pie recipe. The class will take place in my country kitchen, Gyn Race, Royd Lane, Millhouse Green, S36 9NY. Places are limited to 10 people at £65.00pp. This course includes a Penistone Ploughmans lunch, plus teas and coffees throughout the day (10am – 2.00pm). All equipment and ingredients will be supplied – you just need to bring yourself along and enjoy your day in the beautiful surroundings of Millhouse Green. These are hands-on demonstrations and produce that you make you can take home to enjoy with your family!
TO BOOK a place and check availability please call: 077965 51653 or 01226 766889. Then download a booking form off the website. Full payment by cheque is preferred upon booking or alternatively an on-line banking transaction. If by cheque please make your cheque payable to – J. Marsden. Alternatively, you can secure a place by making a non-refundable 50% deposit. If a 50% deposit paid, the balance of the course fee must be paid in full two weeks before commencement of the course. Should you need any further information please don’t hesitate to contact me.