This week I was down to three petits chefs due to sporting commitments and illness but the smaller number did not mean less enthusiasm. The boys were raring to go at 3pm and in a way I was glad I had chosen a recipe that supposedly took only 19 minutes as it was more than do-able for my little chefs! (in fact, it took about 30 minutes but given I was giving instructions along the way and we were in a science lab turned kitchen, I think that’s pretty good going).
The boys worked with raw meat for the first time (I have dealt with it in previous weeks) and I was impressed to see how matter of fact they were about it. Raw meat is not my favourite part of cooking, but the boys seemed very nonplussed and made sure to slice the chicken into same-sized pieces so they would cook evenly. We sliced and washed leeks, juiced a lemon and chopped parsley whilst the rice cooked – I used a mix of wild and long grain rice. I forgot to bring mushrooms this week which the recipe called for but it tasted just fine without it. Me? I will be making this dish for Neil and me and am excited at the idea of different varieties of mushrooms and the earthy flavour they would bring to the dish.
Never mind chefs in the making, I think we might have some Food Network stars in our midst. Charles had the quote of the day when he tasted the dish for the first time, he proclaimed: “Those flavours? Surprising. Surprisingly GOOD!”. Love it!
I can’t not mention how chuffed the boys were at their 15 minutes of fame last week. First off, Jamie Oliver himself retweeted my tweet about their encounter with the Daring Bakers when they made Jamie’s microwave steamed puddings. Then, on Sunday, we were featured in the Independent on Sunday newspaper (UK) in this article.
As Liam said: “When did cooking club get to be so famous?” and Oliver wondered if “everyone in the world” knew about Les Petits Chefs. Nearly, Oliver, nearly!