Busaba Eathai - cooking class

I loooooooove Thai food! Especially Busaba Eathai's Green curry and Sen Chan Phad Thai.. and the Goong tohd prawn and Som tam salad.. and everybody loves their  famous Thai Calamari (i just don't like calamari... i keep trying it but not for me).
So, when i found out that Busaba in Panton Street near Leicester Square do cooking classes on Sunday mornings i immediately emailed to get booked in with a friend.

So on the 25th of January at exactly 9:50am we stood outside the Panton street branch and was welcomed by Chef Hesh. The groups are kept quite small and have max 8 people in them which is great. We were 7 in total when we went which was great. We had lemongrass tea, cookies and a chat about the hours ahead before we got into our chefs whites and got started.

You don't get to do any prep work - you just learn about the food and get to cook/finish the dishes. Each class has 2 courses that you get to make. This time it was Som Tam (green papaya salad) and Phad Thai. Chef Hash also rustled up some Tom Yam Soup, Goong tohn prawn and calamari for us.

The menu changes every month or so - might have to go back again to learn the green curry! :-)

We started off with bashing up the Som Tam salad in a huge pestle and mortar

 Voila - my finished Som Tam salad.. yummy and didn't look to shabby if i may say so myself!

 

We then moved on to the Phad Thai. Did you know that it has dried turnip as one of the ingredients? No, i didn't either!

 

We got to wok away over very high heat ourselves - i lost a prawn whilst furiously stirring away but no other casualties!

 

Lunch time!

Afterwards we went to China town with Chef Hesh and he showed us where to buy authentic ingredients - all in all - really fun couple of hours cooking, eating, socialising and pestering the chef for top tips.. and all that for £45 a head.

 

The best cinnamon buns .. ever

I love sweet buns.. cinnamon, pistachio, marsipan, vanilla or saffron.. I don't mind.. but I have struggled to make really light and fluffy ones.. until now.. this recipe has changed my bun making forever..

In Sweden, fresh yeast is always used and I still prefer it over dried yeast. Nowadays you can get fresh yeast at Ocado (packs of 4 x 50 gr) or in Scandi kitchen in London. I had a couple of left over frozen packs of yeast so I used the recipe below but instead of the recommended 20gr I used a 50gr frozen pack of yeast.. since yeast is no longer as potent when it has been frozen.

Here is the basic recipe though.. and you can of course use any filling you fancy.

Pre dough:
125 gr water
125 gr milk
20 gr fresh yeast
250 gr flour (wheat)

Mix in a bowl until dissolved (as much as you can) put some clingfilm on the bowl and leave for an hour.

The "real" dough:

250 gr flour
Pinch of salt (4 gr)
1/2 teaspoon or more of cardamom (ground)
100 gr butter (softened and sliced up)
100 gr sugar

 Use a pestle and mortar to grind the cardamom - discard the husks. You can also use bought ground cardamom but I prefer to grind it myself. Add all the ingredients to the pre dough and mix with dough hooks or in a machine for 10 15 min until it comes together and is shiny and elastic. Put a tea towel or cling film on top and let it prove for an hour.

For the filling (cinnamon)

100 gr butter (softened)
100 gr sugar
1 tsp of cinnamon
1/2 tsp of cardamom

Mix together and set aside

Make the buns!

Roll out half the dough to a rectangular shape. Spread out the filling on half of it then fold over the other half. Cut long strips and then twist the strip and roll it around 2 fingers and tuck in the end.

Let them rest with a tea towel on top in a warmish place until risen (20 min). Heat the oven to 225 C. Whisk up some egg with a little water and salt. Brush the buns and put some pearl sugar on top (optional) and in the oven they go.. for around 9 min (depends on your oven). Take out and check them - if they are light and the bottom has gotten some colour then they are done! Brush some more of the egg/water mix on them when still piping hot.. makes them nice and shiny! Eat immediately and freeze the rest - they are great to take up and heat up in the micro or oven when required!

Pictures below are of vanilla/marzipan filled buns - before and after they have been in the oven.

Ametsa with Arzak instruction at the Halkin

Ametsa is situated in the Halkin Hotel in Knightsbridge.. it is overseen by Father and daughter team behind the multi Michelin starred Arzak restaurant in Spain

We went here on a deal from Bookatable and included a glass of pink cava and 4 courses. One word: AMAZING
Food was so inventive and lovely and the service.. well, I think the friendliest and best service I have ever had. The one thing that let the experience down one notch was the ambiance - It was rather quiet when we where there but then it was the Saturday after NYE... I would be back in a heartbeat though.. already have my eye on the full tasting menu! 

Some photos from the amazing dinner: Trio of sharing starters with "egg and chorizo", "Iberian ham on a bread pillow" and "scallops at home"

Fish and Meat courses: "Grouper with beans" and "Ox cheeks with piquillo flames"..note that the little different coloured beans on the plate are actually vegetable juices set and shaped as beans.... amazing.. and a side salad with a truffle dressing.

Ahh.. the dessert.. very theatrical: "Misty Chocolate" with a white chocolate cream in the glass - filled with smoke and then a sugar oblat with freeze dried berries.. you crack the oblat with the spoon so it falls into the dish.. the smoke wafts out and then you eat it.. :-)