Entries in classes and courses (5)
eat drink talk: cuisine of bali and indonesia
this is part two of two about classes at eat drink talk. this review is written by my friend julia...
recently i attended a cookery class on the cuisine of bali and indonesia at eat drink talk in clerkenwell, central london. i love south east asian cooking, but didn’t know much about the cuisine from this part of asia, and was keen to learn more.
the class was taught by wonderfully knowledgeable and enthusiastic canadian jennifer klinec, in her airy loft apartment, whose homey setting contributed to the informal, friendly tone of the evening. nine of us—five women and four men, in their twenties, thirties and forties—sat around a huge custom-made table facing jennifer as she talked through the recipes, ingredients and techniques. we kicked off with a glass of iced, spicy indonesian tea (bandrek), spiked with a good slug of rum. on the menu was:
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rujak salad
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gado gado with peanut sauce
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balinese yellow curry with prawns and candlenuts
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nasi goreng
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tropical fruit salad with ginger toffee sauce
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eat drink talk: flavours of mexico
this is part one of two about courses at eat drink talk.
i recently spent a very enjoyable evening in a clerkenwell loft learning how to make authentic mexican food. i was at an eat drink talk class with jennifer klinec and it was great fun.
as we arrived – ten people, which was a nice size as it made the evening feel quite intimate and asking questions easy – we were greeted with horchata, a mexican drink made from almonds and rice which was particularly good once it had been spiked with some dark rum.
the menu for the evening comprised:
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pollo en pipian
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baja fish tacos with salsa negro
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jicama and citrus slaw
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flour and corn tortillas
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guacamole
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plantanos con cajeta
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guo yue's red stewed fish
at guo yue’s chinese cooking with fish and seafood masterclass my favourite dish of the day was hong shao yu (red stewed fish).
this dish is typical of northern china and has a strong, distinctive and richly perfumed flavour. much of this flavour comes from the spices used – raw sichuan peppercorns, star anise, ginger and garlic – but equally important, i think, is the chinese dark vinegar which has a wonderful smokey quality (guo yue recommends chinkiang rice vinegar).
despite not having any dark vinegar in, i was so hyped up after my course that i decided to try and recreate the dish for supper that same day, with whatever ingredients i had at home. the end result was pretty good and we ate it served with noodles (made in the class), stirfried with chinese mushrooms and asparagus.
this recipe is the original one provided by guo yue. for more examples of his cooking have a look at his memoir with recipes; music, food and love.
cooking with guo yue
on wednesday i spent a wonderful 4 hours at divertimenti’s chinese cooking with fish and seafood masterclass. our teacher was guo yue, a self-styled musician, composer, author and cook.
there were 8 of us in the class and the recipes for the day were:
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sesame prawn on toast
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fragrant pearls: steamed scallops with coriander and chilli
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handmade noodles with lobster and asparagus
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hot sichaun butterfly prawns
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hong shao yu (red stewed fish)
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steamed transparent dumplings with fresh salmon and chinese chives
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steamed rice inside a lotus leaf with fresh shrimps and chinese mushroom
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abby
in fish, classes and courses, seafood
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leiths school of food and wine, london
this saturday i spent the morning at leiths school of food and wine. i was doing one of their half-day practical courses along with around 60 others.
the aim, over the course of the morning, was for us to cook a three course meal (in pairs), get advice on techniques and have questions answered about any foodie niggles that we had.
le menu du jour:
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roast tomato soup with parmesan croutons
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wild mushroom sauté with tagliatelle
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toffee peaches with amaretto cream
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abby
in vegetarian, classes and courses
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