Leiths classes, spring 2012
This entry was posted on September 22, 2011.
Our next available set of cookery classes at Leiths are starting in January 2012. As before, 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 on 17th of October 2011 only, from 9am onwards, until places run out. 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. We hope you all have success in booking and looking forward to teaching you soon! 14 January, with Sami Tamimi Purple sprouting broccoli with chilli, garlic and feta Root mash with wine braised shallots Spicy lamb and kebabs Kohlrabi and white cabbage slaw with lemon zest, tarragon, dill and sesame seeds Plum, grappa and hazelnut trifle 18 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 24 March, with Sami Tamimi Courgette fritters with Greek yoghurt and mint sauce Char-grilled chicken, orange and herb salad Roasted red and golden beetroot salad French beans with tarragon, sesame and garlic Baked rhubarb with meringue and yoghurt cream 21 April, with Yotam Ottolenghi Padron pepper fritters Chicken and courgette burgers with spring onion and yoghurt-dill sauce Saffron couscous with chervil Caramelised fennel with goat’s curd and fennel seeds Baked pears in white wine and cardamom 12 May, with Sami Tamimi Baked artichokes and broad beans Pork belly and fresh fennel salad with sumac, lemon and mint Saffron rice with barberries, pistachio and mixed herbs Okra with tomato, preserved lemon and coriander Limoncello and mascarpone trifle 16 June, with Yotam Ottolenghi Roasted aubergine with preserved lemon and chilli yoghurt Salmon steaks with 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 21 July, with Sami Tamimi Padron pepper fritters 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