Leiths classes, spring 2011 - ALL FULL!
This entry was posted on October 2, 2010.
ALL CLASSES ARE NOW FULL. PLEASE DON'T CALL We are happy to announce our next set of classes at Leiths, starting January 2011, with the new booking system in place. As advertised earlier, there will be a short window of opportunities to sign in to the classes, due to their great popularity. Leiths' booking line (020 87496400) will be open for 2 days only, on the 20th and 21st of October, 9am to 4pm. We advice you to be persistent and keep on trying even if the line is busy. Once connected, you'll be able to book a class for up to 2 people. Good luck and looking forward to seeing you next year! 15 January, with Sami Tamimi Purple sprouting broccoli with chilli, garlic and feta Root mash with wine braised shallots Lamb and feta kebabs Kohlrabi and white cabbage slaw with lemon zest, tarragon, dill and sesame seeds Plum, grappa and hazelnut trifle 12 February, with Yotam Ottolenghi Bulgur and cauliflower tabouleh with red onion, pomegranate and sweet spices Smoked aubergine salad with red onion, yellow pepper, tomato and cumin Swiss chard cakes with Greek yoghurt Purple sprouting broccoli with chilli, garlic and lemon Busbusa: semolina, orange and coconut cake 19 March, with Sami Tamimi Courgette fritters with Greek yoghurt and mint sauce Char-grilled chicken, orange and herb salad Roast beetroot and red onion salad French beans with tarragon, sesame and garlic Baked rhubarb with meringue and yoghurt cream 9 April, with Yotam Ottolenghi Sweet potato patties with cumin and coriander Pork belly and fresh fennel salad with sumac, lemon and mint Saffron couscous with chervil Caramelised fennel with goat’s curd and fennel seeds Baked pears in white wine and cardamom 14 May, with Sami Tamimi Baked artichokes and broad beans Chicken and courgette burgers with spring onion and yoghurt-dill sauce Saffron rice with barberries, pistachio and mixed herbs Okra with tomato, preserved lemon and coriander Limoncello and mascarpone trifle 11 June, with Yotam Ottolenghi Roasted aubergine with preserved lemon and chilli yoghurt Halibut in Chreime (North African sauce) French bean salad with fennel, roast cherry tomato and basil oil Bulgar and herb pilaf Baked cherries with meringue and yoghurt cream 9 July, with Sami Tamimi Sweet potato patties with cumin and coriander Butterbean mash with lemon juice, garlic, spring onion and sumac Yoghurt flatbread Roasted aubergine with a sharp salsa of walnut, pomegranate and coriander Caramelised fennel with goat’s curd and fennel seeds Fresh strawberries with orange blossom syrup and cream