My Courageous Cooking Class

In order to spread my love for cooking to my lovely friends, I decided to host a cooking class. Concentrating on the cuisines from Austria, India and Brazil, I was able to conduct an entire meal to be made. Here's my menu with the courses in order...

In sequence to my hours of prepping the many parts and pieces of these recipes, the class went very smoothly. I didn't have people make the Brazilian Moscato so I could have it ready and drinkable whilst cooking. 

Collage of ingredients put into the Moscato. Only ingredients missing from the picture are pineapple and lemonade.

The next item on the list was the delicious and traditional samosa. The first sequence of pictures is the stuffing that is put inside the philo doe before baking. I had my class members simply roll out their doe, dollop some stuffing and fold the doe in to make the desired dumpling shape. Rolling and dollopping were the words of the night for samosas. 

Beginnings of samosa stuffings (white onion sated in canola oil)  

Mixture of green curry paste and apple juice to add to the samosa stuffing

Final samosa stuffing product. Chickpeas, onion, curry, apple juice.

Samosas in the making

Pre Philo doe.

                                                

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Rollin rollin rollin

Finished product yummm.

                       
For our entree plate we made Wiener Schnitzel, traditionally from Austria! This dish was the most thrilling and entertaining to make. The first step involves making the meat thinner by pounding the meat out. We all had some good rhythms going from our pounding methods.  Next, wipe meat with egg and lemon then smother in a breadcrumb/parsley mixture. Last, fry in cooking oil until golden brown. Mmmm mmmm gud. 

The pounded and breaded chicken ready to go

Frying away

The two dishes turned out delightful. I'd be more than willing to throw another cooking class to discover more worldly cuisine first hand.