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Wednesday, 21 January 2015

Wagamama Cooking Lesson

One of my new year's resolutions is to learn new creative skills so when I heard that there would be a Wagamama cooking lesson at my university, I jumped at the chance to attend. Gareth, the senior sous chef from my local Wagamama, hosted the session and taught us how to make three delicious dishes that are simply too good not to share.

Main Course

For the main dish we made pork chops in a creamy sauce, served over new potatoes. There was also a veggie option of courgette and mushroom which I opted for as I don't really eat pork. 

Ingredients (Serves 2):

  • 2 x Pork Chop/1 x Courgette and Mushrooms (as many as you like) 
  • 400ml Chicken Stock
  • Double Cream to taste
  • 4 Knobs of Butter
  • 2 x Shallots 
  • 8-10 New Potatoes
  • Olive Oil
  • Seasoning (Salt, Pepper and Dried Mixed Herbs)


Method:
  1. First things first, prep your meat or veg. If you’re going for the pork simply trim the fat (optional) and season to taste with salt, pepper and dried mixed herbs. For the veggie dish half your courgette and cut into chunks as shown. Quarter the mushrooms and finely chop your shallots. 
  2. Next put your (unpeeled) potatoes in a pan of water and put on the heat to boil. 
  3. Whilst your potatoes are boiling, drizzle some olive oil in a frying pan and add your pork/courgette and mushrooms. Add a little water if you are going for the veggie option as this will allow the courgette to cook better. 
  4. Allow the meat/vegetables to cook a little and then add your shallots
  5. Once the pork has cooked on one side flip over to cook the other side. If you're going for the veggie option, occasionally stir to avoid it burning on the bottom. 
  6. Next add your cream into same the pan and a little bit of water. Add your chicken stock to this gradually and stir to make the sauce.
  7. Allow it to cook for a minute or two and you are ready to serve! 

Serving Suggestions:
To make it look like restaurant quality food, place the potatoes in the centre of the plate. Pile your pork or veg over the top and drizzle the sauce around the plate. Finally add a sprinkle of mixed herbs around the plate, clean the edges with a tea towel and serve.
What I love about this dish is that it's so versatile. I think next time I will try adding some chicken breast and see how it turns out! Now moving on to the dessert...

Dessert:

For the dessert Gareth went for an eggy brioche pudding with peaches, cinnamon and honey. This dessert is super simple so will be easy for you to make!
Ingredients (Serves 2):
  • 2 x Brioche Loaf (any type you like but we used chocolate chip) 
  • 400ml of Milk
  • 4tbs of Caster Sugar
  • 2 Eggs
  • 2 x Small Can of Peaches (keep the syrup)
  • 2tbs of Ground Cinnamon 
  • Honey 
  • 2 Knobs of butter
  • 6tbs of Double Cream 
Method:
  1. Beat eggs in a bowl, add milk and sugar together and mix well
  2. Cut four slices of brioche (about 2-3cm thick) 
  3. Heat a pan with oil on medium heat
  4. Soak the brioche in the egg mix, drain the excess, fry them on both sides until golden and transfer to a plate
  5. In the same pan add the peach with the syrup and heat gently 
  6. Add a pinch of cinnamon and the butter and stir well
  7. Finally for the sauce add a drizzle of honey and mix in 
  8. Serve the sauce over the eggy brioche and a little extra cream (cream optional)

Serving Suggestion:
Place the brioche in the centre of the plate, one on top of the other. Drizzle the sauce (and some cream) evenly around the plate and, like the main, sprinkle with cinnamon to add extra sophistication and voila!
I had a lot of fun learning how to cook like a pro and it felt good to be achieving one of my new year's resolutions. I've been told that Gareth might be leading a few more cooking lessons which I'm certainly looking forward to. Let me know if you try out any of these recipes!

Ciao x



                                                                        - A x 

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4 comments

  1. I love wagamamas so this was a cool blogpost to read, the food looks SO good! I always stick to the same dishes when i go, i need to try more from their menu x

    ReplyDelete
    Replies
    1. -Confession- I've never actually been to Wagamamas! I'd love to go - we'll have to go together when you come to London!

      - A x

      Delete
  2. This looks awesome, I love the sound of that class!

    x

    ReplyDelete
    Replies
    1. It was so fun just wish the class ran more often!

      - A x

      Delete

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