Chef’s Corner: Cooking with Milltown Foroige

Chris Sandford
Recently I ran several cooking classes with a great group from Milltown Foroige.

Recently I ran several cooking classes with a great group from Milltown Foroige.

It is so refreshing to work with a group of young adults with such a great interest in cooking. Here’s a few words from one of the participants Terry Boland.

The six-week programme, which took place in Milltown GFC Hall every Saturday for two hours, is something that my mam Mary as Club Leader of Milltown Foroige was trying to organise for quite a long time.

In week one we learned about kitchen rules, knife skills, hygiene, nutrition and the huge social aspect of food, I know this sounds like a lot to take in but when Chef Chris is doing the talking he makes it fun and interesting.

Week two was fish, something that 75% of the group had either never tried or didn’t’t like, but we all ate delicious salmon, mussels, and pasta dishes with fish, all of which we could easily reproduce at home. Week three was soups with a delicious tomato, chilli and pepper soup being prepared in just seven minutes.

Week four was chocolate, with chilli, popcorn, popping candy etc thrown in. Chef Chris says chocolate releases the same endorphins in your mind as being in love so his chocolate mousse is definitely one to keep in mind when all the guys are trying to impress their girls.

Week five brought my time to shine. For homework I was to bring in ingredients and a recipe in mind. Following discussion with Chef, he took all the ingredients, added a few more and together we came up with a very simple chicken dish which was delicious getting on average 9.5 out of 10 from the class. We are having a mega meat party to finish which I can’t wait for!

Here’s a quick recipe of Terry’s enjoy.

Terry’s Garlic Scented Goujons with an Array of Cheeses

INGREDIENTS: For 2 portions

2 sliced breasts of chicken

¼ cup of melted butter

2 cloves of garlic, roughly chopped

Seasoning

100g of fresh bread crumbs

100g grated parmesan

100g of cheddar

1 tablespoon mixed dried herbs

METHOD:

Melt your butter in a pan. Add your chicken and seasoning, then add your dried herbs and garlic. Then add your breadcrumbs and then your cheeses.

Mix well and in a hot pan gently cook your chicken until golden.

Finish in the oven and serve with a little Cesar salad or some home made chunky chips.

Chef Chris Sandford provides a wide selection of hospitality services, private cooking classes, lectures and demonstrations, as well as his highly successful One Chef Six Students class. Simply call for more information on 086 8032225