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!

Then off to Mel’s, who hosted the cooking workshop.  The first thing the children made was carrot cake muffins.

Which were decorated with cream cheese frosting,

then little “carrots” made from dried apricots and jelly snakes.  They looked really good.  These are the ones Edward made.

The children were all given muffin gift boxes to put their best muffin in as a gift for someone at home.  This is a present for Daddy.

The children also made some sushi rolls.  We both love Sushi rolls so I was delighted to learn how to make them.  First of all the children prepared the fillings;

• 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.

2. Spread the sushi rice over the seaweed, leaving a 2cm gap along the top for sealing the rolled up sushi roll.

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.

Is it a Christmas cracker?  No, it’s my prawn torpedo with cucumber and  black sesame seed sushi roll.

Ta daa.  First ever sushi roll, but definitely not the last.

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.

2. Lay a double layer of cling film on the work surface, add a layer of black sesame seeds and spread the sushi rice around.

3. Put the filling on the rice.

4. Roll and cut.

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.

And we ate some with our evening supper which was tacos, made with 250 g minced beef, one onion, taco seasoning, red and yellow tomatoes, half fat soured cream and cheddar cheese.

I had so much fun with cooking today and spending time with Jenni and a great group of children.  It was great to learn how to cook sushi rolls and I will definitely try that.

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.