Kym is an Aussie sheila who came to the UK, set down her swag, and stayed. Check out her everyday moments at www.giddayfromtheuk.blogspot.com
Published August 14th 2011
A little while ago now, a close friend of mine got married and in looking for something fun and little more classy than L-plates and veils adorned with condoms (the bride-to-be just wouldn't have had any of that) we happened upon the Underground Cookery School for her Hen's Night.
The Underground Cookery School lies beneath St Mary's Church just behind Finsbury Circus and encourages attendees to have a drink, prepare the 3-course meal (for consumption later), have another drink, eat the meal they have prepared, drink a little more and...drink.
Under the watchful eye of our two chefs we made tagliatelle, sea bream with roasted potatoes and salsa verde, and souffle. And let me tell you, it got pretty competitive starting with vigorous dough-making and followed by some serious pasta-machine action.
As with any daunting enterprise (ie. 10 women - ranging from mildly tipsy to seriously 'sociable' - preparing a 3 course meal that they are willing to eat at the end of it all), an early victory can be quite motivational and cries of success soon filled the room as each of us produced a proud little bundle of pasta ribbons.
So what's next, we asked...Well there was sea bream filleting (getting those pesky bones out is more difficult than it looks), then tomato - for the pasta sauce - and potato - for the sea bream -roasting and salsa verde-making (again for the sea bream).
There was also some Thai green curry prep-ping (for the vegetarians in the group) before the final piece d'resistance, the raspberry souffle. But how did that ramekin of salt end up in the saucepan of raspberries - it wouldn't have been one if we enthusiastically helpful ladies thought it was sugar, would it?