For Christmas Memere, Granddad and Scott all chipped in for a cooking class with the Executive Chef of the Wanderers Club here in Wellington. Every winter he hosts a couple of class, but sadly it is never over the winter break.
When we showed up we each had a cutting board, knife and apron waiting. At the end of the table there was a mystery basket of ingredients we would be using throughout the afternoon.
First up were duck spring rolls! I have never cooked duck before and while I knew you score the top so the breast does not shrink, I did not know you do the same thing when cooking calamari. Tam lead the way and we all followed his lead.
The duck was seared, covered with some sweet chili sauce and then placed in the oven to finish baking. SOOO GOOD!!
Everyone was busy chopping vegetables (carrots, cucumbers and avocado) while the duck rested. Lynn was pleased with her avocado slicing.
With everything chopped and ready to go, the rolling began
Rice paper, rice noodles, duck, mango chutney, veggies, mint, cilantro! How easy is that?!?
We learned how to make Lynn's favorite green beans and then on to the second appetizer - caramelized pears, brie, Boursin, sun dried tomatoes on a baguette. First step cut up the pears, cook them over high heat with butter, pepper and a bit of salt until they are caramelized.
Toast the baguette, spread some Boursin cheese, add the tomatoes, layer on some the pears and top with the brie. If that doesn't sound good you then put it in the oven for a few minutes to melt the cheese. I can definitely see eating this in the future!! Before and after pictures below.
While we did not get to make dessert the pastry chef pulled some stuff out of the fridge so we could enjoy cheesecake pops and some white mousse and pistachio tarts. AHHHH!!
