Last week I popped down to the big smoke for an evening of wine, cooking and fun at the Underground Cookery School in central London. Not quite sure what to expect, Emily from Recipes & Reviews and I joined 18 other food and lifestyle bloggers from around the UK to find out more.
For our evening we cooked a three course menu – Moules Marinere, Leek & Bacon stuffed Ballotine of Chicken and Apple Tart Tatin. The moules were absolutely delicious but for me, the winning dish was the Chicken. We had to dash early so Emily and I ate ours on the train from a takeaway container but it was still lovely. Learning to joint and de-breast a chicken was really useful and I’ve never made a ballotine either – it always looks so easy on Masterchef but its surprisingly tricky!
Ballotine of Chicken with Leek & Bacon stuffing, serves 2
- 2 large free range chicken breasts
- 6 large savoy cabbage leaves, blanched
- Filling: 15g fresh thyme, 50g sliced leeks pan fried in butter until cooked, 2 tbsp cream cheese, 2 rashers crispy bacon, chopped into chunky crumbs.
AND MOST IMPORTANTLY …. ENJOY!
Thanks to the Underground Cookery School for inviting me. It was a great night and I got to meet some lovely bloggers – those I already knew and some new ones too! Find out more at Underground Cookery School.