Monday 10th September - Apple Tatin Cookery Course

INGREDIENTS

1 x 20cm heavy bottomed pan
100g caster sugar
mixed spices (vanilla, star anise, cinnamon)
butter75g unsalted butter
5 Jazz apples (or Pink Ladies)
1/2 lemon juice
1 sheet of rolled puff pastry, slightly bigger than the pan


METHOD

Peel the Apples cut each into ¼ and take out the core round the edges of the apples with a potato peeler. Caramelize the sugar and spices together in the pan to achieve a dark caramel colour then immediately remove from the heat and add the butter and lemon juice.

Leave to cool for 5 minutes and arrange the apples as neatly and tightly as possible, then cover with the puff pastry and trim the edges. Tuck the pastry in around the apples and cut a cross on top in the centre.

Return to the heat and caramelize until the sugar starts boiling out the sides of the pan.

Bake at 185oc degrees for around 45 minutes. Remove the pastry as soon as the Tatin comes out of the oven and leave aside to cool.

To Serve When ready, replace the pastry on top and reheat for 10-12 minutes in the oven at 180oc. Place a plate on top of the pan and quickly turn the plate and the pan over serve immediately with some vanilla ice-cream or crème fraiche.


SAMPLE MENU

Josper Grilled Octopus
Smoked Mayonnaise, Dandelion Leaf, Chorizo & Coriander
Chablis, 2012, Domaine Des Iles, Gerard Tremblay, Burgundy, France

Roast loin of Sika Venison
Crispy Shallots, Onion Purée & Venison Jus
Barbera, 2011, Monferrato Rosso "La Vigna de Chiarlo" Piedmont, Italy

Apple Tart Tatin
Vanilla Ice Cream
Moscato D'Asti, 2013, Alasia, Piedmont, Italy

Coffee & Petit Fours


£100 per person including a three course meal

Cookery course masterclass restaurant Kent.

To book a place on one of these events please call 01689 854 848