As soon as we took the stairs up to the Community Room at Sobey's, we realized that we wouldn't actually be cooking the dishes ourselves. We were initially disappointed until we realized that a chef would be cooking the dishes and then we would be eating them, following along with the recipes. There were six other people in the class, with some of them attending the class for the past 9 years! Obviously there's something good going on here.
- Appetizer: Onion Bhaji with Garlic and Mint Raita
- Main Course: Butter Chicken (made with Masala Marinated Chicken Thigh)
- Side Dish: Tandoori Squash
- Dessert: Melon Citrus Ice Cream with Homemade Honeycomb
(check out the recipes in the slideshow below)
The chef started off with the Homemade Honeycomb, which was crazy to watch. Adding baking soda to honey, sugar, and golden corn syrup results in an overflowing pot of bubbly toffee. It was then poured out on a baking sheet and left to cool. In the end it resembled the inside of a Crunchie bar. Very tasty, but also very easy to overcook and burn.
The chef was constantly going between recipes so it was crazy at times, but it taught us the best order to prepare the various items if we were to make everything at home for one big feast... and Saturday afternoon we did just that! Basically.
On Saturday we tried our hand(s) at making a couple of the dishes from the class on Wednesday. We thoroughly enjoyed all of the recipes we tasted so we had a tough time choosing. In the end, we decided on Butter Chicken and Tandoori Squash.
Here are some more pictures of our two-part cooking adventure, plus recipes from Sobey's: