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Virtual Masterclass Ingredients & Equipment

ANDREW PERN & STEPHEN SMITH VIRTUAL MASTERCLASS INGREDIENTS & EQUIPMENT

Join Andrew Pern, Chef Patron and Stephen Smith, Chef Director of Michelin-starred The Star Inn at Harome for their exclusive Virtual Masterclass on Saturday 17th July. Below is a list of the ingredients and equipment that will be handy at home for the masterclass. 

EQUIPMENT NEEDED AT HOME

  • x4 Dariole moulds, ramekins or small bowls for the Pickering Watercress ‘Bavarois’
  • Frying pan or saucepan and oil for frying the Kidderton Ash Goats Cheese ‘Tumbleweed'
  • Sieve
  • Ladle
  • x4 soufflé moulds or ramekin dishes for cooking the soufflé
  • Microplane zester or fine grater
  • Thermometer - not essential

Additional ingredients needed at home 

  • salt and black pepper for seasoning
  • olive oil for frying the Kidderton Ash goats cheese 'Tumbleweed'

INGREDIENTS IN EXPERIENCE BOX

Starter 
Pickering Watercress ‘Bavarois’, Kidderton Ash Goats Cheese ‘Tumbleweed’, English Peas, Broad Beans and Granny Smith with Walnut Shavings, Lovage Mayonnaise

  • onion 
  • Estate Dairy unsalted cultured butter
  • garlic
  • white wine
  • crème fraiche
  • lemon 
  • watercress
  • bronze leaf gelatine
  • Kidderton Ash goats cheese
  • Cacklebean eggs
  • plain flour
  • Katafi pastry
  • fresh peas
  • broad beans 
  • Granny Smith apples
  • walnuts
  • lovage 
  • mayonnaise

Main
Honey-glazed, Thirkleby Duck Breast with Meadow Herbs and Seeds, English Cherries, Kirkham’s ‘Aligot’, Yorkshire Dressing

  • Koffmann's potatoes
  • garlic 
  • Estate Dairy unsalted cultured butter
  • Guernsey double cream
  • Kirkman's Lancashire cheese
  • fresh cherries
  • caster sugar
  • ruby port
  • orange 
  • star anise
  • Thirkleby duck breast
  • meadow herb and seed mix
  • honey

Dessert
Annabel’s Yorkshire Strawberry Soufflé with its own Syrup & mint ‘Salad’, Rodda’s Clotted Cream

  • Cacklebean eggs
  • caster sugar
  • Pro-souffle
  • strawberries 
  • orange
  • corn flour
  • mint
  • Estate Dairy unsalted cultured butter
  • icing sugar
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