After many pastry classes at Divertimenti in Marylebone, I had my first “3 courses menu” class at Brompton yesterday!
Luckily we were only 6 and it was very cosy as I decided to stay inside the kitchen in order to see all the students at the same time working on the 5 recipes they had to learn during the class.
The program was based on the idea that you can make a very fine dinner with the basic utensils (knife, chopping board, pan and oven), on a budget and in a hurry!
The menu was the following:
COURGETTES & CARROTS RIBBON SALAD WITH GOATS CHEESE
ROSEMARY & LEMON ROASTED CHICKEN
NEW POTATOES CONFITES
LAVENDER PANA COTTA
When I am teaching at Divertimenti, I usually arrive at 9 am to prepare all the ingredients and organize the tables for the students (recipe pack, apron, knives, chopping board…)
Getting all the ingredients measured, gathered by recipe and prepared on tray for each group makes my life way easier while I am teaching. You can smoothly switch from one recipe to another without rushing from one part of the kitchen to the cupboard to another part of the kitchen in order to get a knife, a rolling pin or a pan!
Once everything is organized, it’s already 11am and the class is about to start! As I always explain to the students, when you plan to cook, just keep in mind how important it is to be organized and tidy… it will save almost 1/2 of your time!
After a quick introduction with a cup of tea or coffee, the students put on their aprons, wash their hands and then we can start cooking!
The way we work is kind of reverse. With start from the dessert and work out the recipe til the starter. First is the pana cotta as it needs to set a few hours in the fridge then we prepare the chicken marinade to let it rest at least 1/2 hour before it gets in the oven. Next comes the potatoes and the vegetable tian that go straight in the oven with the chicken. Finally we prepare the carrots and courgettes ribbons for the salad and we let them marinate while preparing the almond tuiles mix that will also have to rest 1/4h in the fridge. This is the only exception in our reverse method!
Once all the dishes in the oven have been checked, the surfaces cleaned, we prepare the tuiles trays and bake them.
At that stage, everything is under controlled and almost achieved… Main course is cooked and kept in a hot oven, tuiles are nicely getting an appealing gold color and we just have to work on presentation.
Here it is, nicely dressed on a plate and ready to eat! The team is happy to have succeeded in the making of those 5 recipes and sit around a table to enjoy their lunch.
And as always, we made way too much then I just prepare some take-away boxes for them to go back home and share the fruit of their labor with friends and family!
If you want to give it a try…. here are the recipes!
Dinner Party for Dodgers recipe pack.