Learning and laughing while cooking is a
wonderful way to spend an evening.
2008 Themed Group Classes
International Cooking Made Easy
Experience the joys of international cooking while trying dishes you have only read or dreamed about - all while
Join Chef Oonagh in her home in Merrimack for her latest series of
"International Cooking Made Easy" classes. Chef Oonagh takes the mystique out
of dishes, simplifying methods, reducing time and dirty dishes. All the while
using real, wholesome ingredients that won't break your budget and that you'll
"Great fun, delicious food"
Classes run 6.30-9.30 PM on Friday nights. You get to eat everything we cook and receive
the detailed recipes. Have fun in a relaxed atmosphere, all the while learning
new recipes your family and friends will enjoy.
These enjoyable classes can be your regular sanity break!
Each class is complete by itself at $65 per person, all food included.
When you purchase three classes, it's only $60 per person.
Pick your classes from the list below and soon you'll be learning the culinary secrets to make great dishes easily!
from students! Register today and join in the fun!
Jan 25 6:30 PM
| Classic French Cuisine
- Mini filo pastry tarts with Brie and chutney as you arrive.
- Salad with Goat's cheese and caramelized almonds.
- Baked Chicken Cordon Bleu with asparagus
- boneless chicken breast stuffed with ham and cheese, with a breadcrumb coating,
baked in the oven rather than fried.
- French Apple Tarte Tatin -
sliced apple on a bed of maple syrup and butter topped with a rich French
pastry crust and inverted once cooked. Drizzled with more maple syrup
sauce with bourbon for serving.
Feb 15 6:30 PM
| Valentines / Romantic Gourmet Meal
- Mascarpone and Roasted Red Pepper in mini filo tarts as you arrive
- Shrimp and Crab Bisque - a creamy soup with the addition of shrimp and crab
- Beef Stroganoff with noodles -
strips of sirloin steak cooked in a tomato and mustard sauce, finished with
mushrooms and sour cream.
Individual melting chocolate cake
Feb 29 6:30 PM
| Italian Extravaganza
- Mini filo tarts with mini mozzarella balls, sun dried tomatoes and basil as you arrive
- Roasted red pepper, marinated mushrooms, meats and cheese antipasto platter.
Freshly roasted red pepper oh so different from the vinegary jars. Plus from scratch marinated mushrooms that are addictive.
Displayed for eating with Italian cheeses and meats, plus bread of course with olive oil for dipping.
- Chicken Marsala - boneless breast of chicken in a rich Marsala
wine sauce with mushrooms, you can taste the wine, not just a brown sauce that far too many
restaurants use to fake this recipe.
Tiramisu - soft sponge fingers saturated in coffee and Kahlua, layered with
Mascarpone cheese with more Kahlua, finished with cream. I do not use the raw egg custard that is traditional.
Mar 14 6:30 PM
| St. Patrick's Day
- Mini Filo Pastry tarts with
Irish Cheddar cream sauce topped with asparagus tips as you arrive
- Irish Soda Bread with
imported Smoked Salmon. My parents were both born and brought up in
Southern Ireland so I grew up on soda bread daily. My soda bread is not
the hard metallic tasting bread common to most stores.
- Award Winning Irish Chicken
- boneless chicken breasts with a bacon and herb stuffing,
finished with a sherry and mushroom sauce.
- Kahlua Tipsy Cake -
yellow bundt cake saturated in coffee and Kahlua syrup (it should be Irish
Whiskey but most people prefer Kahlua) once baked and then smothered in
whipped cream with either more Kahlua or Baileys Irish cream and finished
with chocolate curls.
Mar 28 6:30 PM
| Spring Delight
- Mini filo pastry tarts with garlic shrimp
- Spring Potato and Leek soup -
known as Vichyssoise - potato, onions and leeks cooked together, purečd and
then finished with cream,
- Roast Lamb with a garlic, mustard
and herb crust. Butterflied imported roast lamb, marinated and then
roasted with garlic and herbs, cooks in about one hour this way and
imported roast lamb is far milder than domestic. I haven't yet had
someone not enjoy this lamb after years of not wanting domestic lamb.
Served with roasted garlic, smashed potatoes with plenty of cream of course.
- Lemon Cake with lemon liqueur
and whipped cream. - I have done a class where every recipe was lemon
based for lemon addicts.
Apr 25 6:30 PM
| Exotic Fare
- Indian Raita (aka Greek Tzitziki)
- yogurt, tomato, cucumber and herb dip served with baked pita bread chips -
very low fat, but tasty and ideal to keep in the fridge for snacking.
- Cambodian Avocado and Tomato Citrus soup
- cold soup with chunks of avocado and tomato, in a citrus base. Recipe was
given to me by Award Winning Elephant Walk Restaurant in Boston. Fabulous
taste, just right for the summer.
- Mild Chicken curry with apples
and fruit. As a Londoner, I grew up on curries. I know they are not well
known in America, but this is a good introduction to a curry. Boneless
chicken in a creamy sauce with apples, apricots and golden raisins,
topped with almonds, served with my favorite rice dish with corn,
ground coriander and sesame seeds
- Creamy Rice pudding with cinnamon
and almonds.- a very British nursery dessert that most adults love as well.
Partly cooked in the microwave to save saucepans from the milk skin, and
not heat up the kitchen by baking. The Indian version is infused with
cinnamon and sprinkled with fruit and nuts if you wish. In England we
stir in strawberry jam. I could eat this by the bowlful and why not
have it for breakfast.
May 23 6:30 PM
| Summer Fun & Graduation parties
- Bruschetta with basil marinated
tomatoes as you arrive - toasted Italian bread topped with melted provolone
cheese (stops bread going soggy) and finished with grape tomatoes marinated
in olive oil, balsamic vinegar and herbs.
- Cold Peach soup with peach brandy -
purečd peaches with wine, cream, orange and peach brandy, served in tiny cups,
swirled with sour cream and finished with herbs. Very popular for bridal
and baby showers, ladies lunches etc.
- New England Chicken Salad with
craisins and pecans served with cheddar cheese scones - A variation on
my Chicken Waldorf using yogurt for lightness with fruit and nuts.
The ladies at my bank love this and have tried out various different yogurts.
- Snow Queen - frozen Amaretto
meringue and cream dessert served with raspberry sauce. This is so differen
t and vanishes each time I make it, and looks very dramatic on the table.
An Ice cream maker is not needed.
Minor variations may be needed in the recipes or ingredients due to lack of
availability beyond the control of Chef Oonagh.
Join the fun!
Learn timesaving secrets. Tuition, food, fun and full written recipes only $65 per person.
50% deposit is required to reserve your place. Bring a bottle of wine to share if you care.
Sign up today, places are limited, call Oonagh at 603-424-6412.
RETURN to overview of these themed classes.
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