Chicken'licious II

April 17, 2014
10 pm - 1 pm
 
 
Chef: Hosted Class
Dishes:
  • Oven baked chicken risotto
  • Creamy baked pesto chicken
  • Apricot glazed meatloaf
  • Chicken breast baked parcel
  • Spaghetti Puttanesca





Authentic Thai

April 21, 2014
10 pm - 1 pm
 
 
Chef: Sarab Kapoor
Dishes:
  • Tom Yam Soup with prawns
  • Red beef Curry
  • Fish with Thai chilli sauce
  • Mango Salad
  • Chicken with Basil Leaves
  • Chicken salad with Lemongrass
  • Chicken with mixed greens, basil & coriander dressing


Chicken'licious II

April 24, 2014
10 pm - 1 pm
 
 
Chef: Hosted Class
Dishes:
  • Oven baked chicken risotto
  • Creamy baked pesto chicken
  • Apricot glazed meatloaf
  • Chicken breast baked parcel
  • Spaghetti Puttanesca





Fish Frenzy I

April 24, 2014
10 pm - 1 pm
 
 
Chef: Hosted Class
Dishes:
  • Blackened salmon with corn salsa
  • Crunchy Oven Baked fish
  • Italian Herbed Fish
  • Sea bass with sizzling ginger, chilli & spring onions
  • Fresh & smoked salmon cakes with avocado and asparagus
  • Lime & Sweet Chilli Parcels


Gluten Free Baking 2

April 25, 2014
10 pm - 1 pm
 
 
Chef: Lisa Rumsey
Dishes:
  • Bagels - wholegrain and cinnamon raisin
  • Cinnamon rolls
  • Socca (chick pea flat bread)
  • Buckwheat galettes
  • Granola Bars


Cooking with Friends
(Chilli Crabs and Singaporean Fried Rice)
April 25, 2014
7 pm - 10 pm
 
Chef: Kingsley Tan
Dishes:
  • Chilli Crabs
  • Singapore Fried Rice


Gluten Free Light Bites

April 28, 2014
10 pm - 1 pm
 
 
Chef: Lisa Rumsey
Dishes:
  • Baked falafel, served with Israeli salad in a wrap
  • Le Cake, a savoury French appetiser with sundried tomatoes, herbs and pesto
  • Polpette di Melanzane, aubergine ‘meatballs’ stuffed with smoky cheese
  • Zucchini Besan Cheela, an Indian style chickpea and courgette pancake with coconut chutney
  • Bruschetta, toasted artisan bread with fresh peas, mint and feta


Sushi Basic Course

April 14 -25, 2014
10 am - 4 pm
 
Chef: Junichi Asano
Dishes:
  • Culture& history Japanese cooking, Hygiene Knowledge
  • How to use and sharpening of Japanese knives
  • Sushi rice preparation
  • Cutting Vegetables, fish preparation, Tamago-Yaki
  • Traditional/fusion roll making
  • Nigiri (Edomae) Sushi Training
  • Simulate the service manners in the academy’s Sushi Bar


Use your OpenRice Member email address for registration of this class


Sushi Basic Course

April 28 - May 9, 2014
10 am - 4 pm
 
Chef: Junichi Asano
Dishes:
  • Culture& history Japanese cooking, Hygiene Knowledge
  • How to use and sharpening of Japanese knives
  • Sushi rice preparation
  • Cutting Vegetables, fish preparation, Tamago-Yaki
  • Traditional/fusion roll making
  • Nigiri (Edomae) Sushi Training
  • Simulate the service manners in the academy’s Sushi Bar


Use your OpenRice Member email address for registration of this class


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