Cooking with our own resident Chef: Feb 28, 2009

In response to urgings from us KL foodies, Hilary will be giving a cooking class on February 28th. Hilary has chosen to feature a favorite and versatile citrus fruit. In her own words:-

HOMAGE TO THE LEMON

COOKING CLASS
February 28 2-5pm
Saturday Grand Room

I would like to do a class that honours this beautiful fruit which is just coming into season now. It has a lot of diversity and hopefully will catapult us into spring!. If you are interested, I thought I would do a class on Saturday Feb 28 in the Grand Room from approximately 2-5:00 pm. I am a little uncertain about the exact length of the class because this is a little experiment with these ingredients. This will be a hands-on+demonstration class so be prepared to have some fun with your lemons.

WE WILL MAKE

Limoncello
An Italian aperitif/digestif from Sorrento and the Amalfi Coast region originiating in the early1900’s using fresh lemons, alcohol and sugar. You will take home a bottle of approx 400 mls of your very own limoncello that you will have made yourself in class. You will not believe how easy it is to make and you wil not believe how good the homemade stuff is compared to the store bought stuff. But you will have to allow it to cure for 80 days in Italian lore.

Preserved lemons
You will take home a quart size jar of salt preserved lemons that you will have made with your own hands. Salt preserved lemons originated in middle eastern cultures but now have been fused into other international cuisines. You can use preserved lemons in various recipes with meats and seafood and as well as vegy dishes. Your preserved lemons will be salt cured and ready for use just in time for late spring-early summer BBQ’s and braises, stir frys, tagines or to use as a condiment or in an appetizer tray. They are also beautiful when added to a cheese plate.

Shucked Oysters on the Half Shell Using the Theme Ingredients Preserved Lemons and Limoncello
I will use these ingredients to pare with seasonal oysters (limoncello and preserved lemons that I made earlier to give them time to cure) Oysters are at their sublime during this time so I thought this would be a wonderful accompanyment. I will teach you the basics of shucking oysters and serving them on the half shell and then will make a very light cream sauce using limoncello and preserved lemons which will be lightly basted over the oysters and baked. Then we will eat them!

You Will Each Take Home
.400 mls (approx) of limoncello
.Quart size jar of preserved lemons
.Oyster gratification
.Recipes

What to Bring
Vegy peeler (one where the main head doesn’t swivel)
Very sharp pairing knife
Lemon squeezer
375 mls of your fave vodka(the smallest vodka)
(If you are wanting to sip wine while you’re doing all this please feel free to bring whatever you would like to drink) I will be serving homemade limoncello with the oysters.



I Will Provide
Sterilized jars and ingredients for the limoncello (except vodka)
Sterilized jars and ingredients for the preserved lemons
Oysters and ingredients for the sauce
Sauce techniques for this dish
General instruction for ingredient preparation
Homemade limoncello will be served with the oysters

Cost of the Class
$50 per person $90 for a couple

Class Date and Time
February 28, 2009 Saturday 2-5:00 pm approximately
Grand Room Kings Landing