Harvey and I were excited about today. We were going to a cookery class, run by Jenni, who was a Masterchef contestant last year. She was also Harvey’s form tutor and brilliant English teacher, which is how we know her. The cookery workshop was for the children and I volunteered to help out so I could spend some time with Jenni and learn some new cooking techniques.
I have heard high praise for Jenni’s cooking and was looking forward to learning something new, as I know her cooking is influenced by her native Australia and also Japan.
I had a quick breakfast of scrambled egg with a cup of tea. I went for something substantial in the hope it would help me restrain myself from eating everything the children produced today!
- Finely chopped cucumber
- a bowl of black sesame seeds
- a bowl or sesame seeds
- deep fried prawn torpedoes
- Crispy onion pieces
They prepared it all themselves, including the deep fat frying. Then they were ready to make the sushi rolls, which Jenni demonstrated first and then the children made their own.
1. Lay the seaweed sheet, rough side facing up, on a rolling mat.
3. Lay your filling across the rice about a third up from the bottom. Jenni added cucumber and black sesame seeds. Then roll, dampening the top of the sea weed sheet so it seals the roll and squeezing with the mat so it is firm. Then cut in half with a wet knife and then in to rounds (about 6-8 from each roll).
Jenni made it look very easy and after tasting them we all had a go. Everyone really enjoyed it as it is a lovely tactile activity, it worked well as a group activity and we could add our own fillings. I couldn’t resist an invitation to have a go so I made one too.
They were delicious. While we munched our way through the sushi rolls and passed our plates round and sampled each others, Jenni showed us how to make inside out sushi rolls i.e. the filling and seaweed are in the middle with the rice on the outside.
1. Prepare the central filling, which was thin slices of avocado with a Japanese mayonnaise and crispy onion pieces.
They were fabulous. The children mainly preferred the inside out sushi rolls because they were not so keen on the seaweed. I really liked both types and thoroughly enjoyed making them. It was so great that Jenni had all the necessary equipment and condiments.
The children were also going to make some noodles for lunch but they were all full from all the delicious sushi they had eaten so they played and we cleared up. Mel gave me some home grown yellow tomatoes to take away. They are a cheery addition to my fruit bowl.
The downside was the picking, which I seemed to do all afternoon. I ate one of Harvey’s muffins, way too many dried fruits and nuts and then had a large glass of red wine in the evening. I blame being hormonal for the food picking and an aching back ( due to a pulled muscle at tennis last week) for the red wine.
I loved my Masterchef masterclass and hope I can go to another one. As did the little fella. Thank you Jenni.