Set up in 2003, the Underground Cookery School runs informal group cookery classes with a focus on fun and learning. They have a large underground (surprisingly) space with plenty of tables for prep and a huge dining table just crying out for a group of friends to sit and eat, drink and be merry. The school is just a few minutes walk from Old Street tube stop too so its very central and easily accessible. They cater mainly for corporate events and private parties and although the level of cooking is not particularly challenging or advanced, the team are great fun and the quality of ingredients second to none. I wish I'd known about this place for my hen do - I think it would work perfectly with prosecco on arrival and wines flowing throughout the evening.
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.