For my birthday, my husband bought me a gift voucher for a cooking class at Leith’s called “Flavours of the Pacific Rim”. I had already been to a knife skills course there before and really enjoyed it so was really excited to go back. I don’t work Fridays and the idea of no work, A in nursery and a cooking course was basically my idea of heaven and I wasn’t disappointed!
Leith’s was founded in 1974 by Prue Leith and Caroline Waldegrave, it offers professional (Lorraine Pascale is an alumni for example) and non-professional courses and a lot more (they have a shop, organise corporate events etc).
If When I am rich, I will definitely be hiring one of their chefs to come to my house! They are based in West London and so off to Shepherd’s Bush I went on a rainy August Friday morning.
The school is at the end of a very pretty street, I was nosing into the houses as I went along
The class was from 10 til 2.30PM and I have to say I was exhausted and elated by the end. Anyway back to the beginning! They provide tea, coffee and freshly cooked pastries, whilst you are waiting for the class to start
All sorts of people go to these classes the first lady I met was house-sitting in Brixton (she lives in France most of the time) and then I was paired up with an American and a Anglo-American couple, I was really lucky, my group was really fun, we had a seriously good laugh, Tom, who I was paired with was super enthusiastic, I thought he was going to jump into the oil to eat a wonton at some point!
I won’t go into all the details of each recipe but point out the tips (I have provided photos of them all). After a safety briefing, we went off to start making dessert in the nice big room that was at the perfect temperature (I thought it might be stuffy). Our main teacher for the day, Jess was really great. She was very clear, hands on, miraculously seem to manage to spend time with all of us (we were 10) and had amazing eyelashes!
Everything is prepared for you, all ingredients weighed out etc
The menu we were about to make was as follows:
- Deep Fried Wontons with Nam Prik dipping sauce and miso dipping sauce
- Pan fried duck breasts with plum and teriyaki sauce
- Sesame soba noodle salad
- Mango and passion fruit pavlova
We started by making the pavlova as it takes 1h30mins to cook, here is the recipe:
The key tips I retained from this part are:
- use metal instruments and make sure they are grease free
- older egg whites work better
- start by beating the eggs slowly and remember to incorporate all the mixture and go round the sides or there won’t be an even consistency (Jess’s eagle eyes spotted I was making this mistake)
- You can use some of the mixture to stick the baking sheet down in the corners
- Always add icing sugar to the cream or it can taste a bit too savoury
Nope we didn’t do the over the head test but apparently mine was a really good consistency! I took to a party the next day and it was a great success.
Here is one the others made (I decided to not eat mine or the day but had some of theirs!)
And here’s a video of the cream whipping action:
We were then take through the wonton recipe including a little chopping demo:
The wontons were DELICIOUS! Fiddly but seriously delicious, so more-ish.
The top tips for these amazing babies are:
- You have to remove a lot of the layers from the lemongrass and discard the top 3rd, what’s left should be pliable, soft and thin. I had clearly not been discarding enough! You can use the rest to add flavor to sauces etc but you cant eat it.
- Expel as much air as possible to avoid exploding wontons! and make sure there are no holes
- Wrapping them isn’t easy, use water to stick the edges together and aim for a “moneybag” shape.
We checked the first one but it was still raw inside so we turned the oil down so the inside would cook but the outside wouldn’t burn. The next ones were perfect and delicious!
The main tips for the super easy sauces was to peal the ginger and roll the limes before juicing, both super efficient!
Finally, we made the duck, its sauce and the soba noodle salad (which was a doddle).
Here is the duck recipe and the beautiful meat:
The duck was all about the rendering…I had never rendered any meat but it is so easy and worth it! You basically just get rid of the fat by really slowly heating the duck to get rid of as much fat as possible, you need to start with a cold pan and then wait about 8 mins on a low heat. I turned mine up a bit too high so it was slightly burnt…
We then put it in the oven and made the soba noodle salad , which could not have been simpler and prepared the delicious teriyaki, plum and red wine sauce:
And here it is all coming together:
I had such a great time, I’m really considering doing their Cooking with Confidence evening course and will definitely do some more day classes. They are super professional, friendly, organised and make it all seem so easy. If you like cooking, you can’t go wrong with Leiths!
Linking up with Honest Mum’s Brilliant Blog posts because it really was a brilliant day!