a cooking class for 2 at The London Chef.
When she opened it she knew immediately who she wanted to invite to go with her to class.
I am so grateful that she chose to take me along...
(thank you Laura and Ruth)
Participants were encouraged to take notes as we observed each step
no recipes were handed out.
The chef cooked without measuring and used terms like "a dollop" of this or a "handful" of that!
The kitchen space is open with a U shaped configuration
with a long harvest table and chairs off to the side.
The chef cooked from this island which was at the front of the room.
All the food has been prepped ahead..
all the measuring, if there was any, was done before we arrived
making it quick and easy to put the dishes together.
I took note of his set up...
the towel under the chopping board,
the various prep bowls and containers
the food in a basket off to one side
the utensils sat atop a towel to the right of the pots
The theme was Moroccan and the food was prepared in front of about 20 people who were given step by step instructions on how to make Tagine Chicken, Hummus, Rice Salad, and Baba Ganoush.
The large pot became the "tagine"
according to the chef, tagines are frighfully expensive and not necessary to get the full flavour of Moroccon dishes.
After sauteing the ingredients he put a round piece of parchment paper on top of the food, cut a small X in the top
then covered the pot with foil to allow all the flavours to mingle together and cook over low heat.
The chef Dan, was English as one might expect from the school's name...The London Chef.
He was a handsome young fellow with a booming voice and an energy not unlike that of Jamie Oliver.
The session was held at lunchtime and after all the dishes were finished we were all served the meal...
the flavours were amazing!
The dishes were so rich in dimension ~ nuts, dried fruits, spices and herbs together working a little bit of magic.
You could close your eyes and imagine dining in an exotic Moroccan location...
One can buy soups, condiments, chocolates, coffee, tea and spices
I looked for saffron because it is not easy to find...but they did not have any in stock.
They are open for lunch and the chef also caters events.
Locally made pickles and mustard's...
Spices, oils, vinegars, chocolates and tea.
Our delicious lunch!
It was so much fun...and I love to cook and try new recipes so
I'm hoping to take some other classes at The London Chef.
I have signed up for a cooking class when I am in Paris.
I'm relieved and thankful that the cats are up to their "usual tricks" in The Humble Bungalow.
Chester is enjoying playing with Pepper now that Pepper has recovered from her recent illness.
I am very happy to have our "furry family" well again.
Thank you too for all your kind words.