Afternoon at Chez Gourmet

On Friday we were lucky enough to go on a team building outing to Chez Gourmet. We were going there to learn more about the practical uses of our spices.

We arrived there bright eyed and bushy tailed, all either excited or slightly nervous for our afternoon in the kitchen. After all getting assigned to our various stations we got started and were told about the recipes we would be making.

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First was a Shlankish salad, followed by a spicey herb yoghurt, tomato salsa and last but not least Tandoori skewers.

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We discussed what dishes we had used some of our spices in at home and then how we would be using them in the class. Luckily this was new territory for all of us as we were using some of our less known spices namely, Sumac and Tandoori spice. Below I  have included recipes for the 2 more tricky recipes for you to try.

We all had lots of fun and learnt a great deal while in the kitchen. Getting to interact on a different level compared to when we are at work was very interesting and I like to think we learnt quite a lot we didn’t know about each other.

Shanklish Salad: Serves 8

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Ingredients
Marinade:

125ml green pesto
15ml thyme leaves
5ml dried red chilli
Pinch of Sumac

Salad:
400g, Danish feta, cubed
150g mixed baby salad leaves
150g rocket
1 fennel bulb, thinly sliced
1 red onion, thinly sliced
15 anchovies (optional)
250ml kalamata olives, pitted
50g watercress
Salt and pepper to taste

Method: Combine the pesto, thyme, chilli and sumac and gently toss the feta into it. Leave to marinate for 2 hours or overnight.

Arrange the mixed salad leaves and rocket on a platter, reserving a few rocket leaves. Arrange the feta (marinade) on top, taking care not to completely flatten the leaves.

Scatter the fennel, onion, anchovies and olives over the feta cubes. Top with watercress and remaining rocket. Season and serve.

Chicken Tandoori: Serves 4

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Ingredients

40ml Tandoori spice
20ml lemon juice
4 garlic cloves, roughly chopped
5cm piece of ginger, roughly chopped
15g coriander leaves, chopped
100ml thick natural yoghurt
500g skinless chicken breast, cut into cubes
Lemon wedges

Method:

For the marinade, blend all the ingredients barring the chicken together in a food processor until smooth. Season with salt and pepper to taste.

Put the chicken cubes in a bowl and over with marinade and mix thoroughly. Cover and marinade overnight in the fridge.

Heat to 200®C, thread the chicken pieces onto metal skewers or soaked wooden skewers and put them on a metal rack above a baking tray. Roast, uncovered, for 15-20minutes or until the chicken is cooked through and browned around the edges. Serve with lemon wedges to squeeze over the chicken.

Needless, to say we thoroughly enjoyed our session at Chez Gourmet and hope to be able to go back soon!

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