Lemon Grass Cooking Class

My friend Rachael and I were invited to take part in a cooking class by Chef Ken Maina which we gladly accepted.

Ken Maina is a trained chef with over ten years experience. He has worked both locally and abroad. He has worked for The Tribe Hotel, The British Army, the airport at Andy Forwarders as a corporate chef among others.

Currently he is in full time consulting and he also instructs cooking classes. Lemon grass cooking class  is his initiative. He also has an app and sms portal for recipes.

For our lesson, we made chicken fricasse with sweet soy concasse and parsley potatoes. I know right! All fancy I tell you.

the chicken
the chicken

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We started with the potatoes.

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Rachael
Rachael

Once peeled, we cut the potatoes, into small cubes.  Then we washed them.

Rachael washing the potatoes
Rachael washing the potatoes

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Next, cooking the potatoes. In a sufuria with cold water, season with salt and add your potatoes. Let them cook for about fifteen minutes.

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Next, we prepped the chicken.

Precision seasoning
Precision seasoning

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We used the condiments below for the seasoning.

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At about the same time the potatoes were done. We drained the water and shocked it with some cold water.

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For the concasse, sounds foreign, well it’s derived from a French word, concasser which means to grind or crush. Since we made a tomato concasse it’s safe to say the tomatoes were crushed.

We started by prepping the onions and some garlic. Ken showed us those fancy knife handling techniques, needless to say we’ll need more practice to be as proficient as he is.

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For the chicken fricasee, another foreign term. Again borrowed from a French word, is a method of cooking where the piece of meat is sauteed, then braised and serve with its sauce – Wikipedia.

In a pan with oil, we sauteed the chicken. Point to note, the oil had to be smoky before putting in the chicken.

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Saute on both sides. We later put them in the oven for the chicken to cook through.

Is this where I mention that Rachael tasted a small piece of chicken? I guess not 🙂

ready for the oven
ready for the oven

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Making the concasse was pretty easy and quick.

Heat some olive oil in a sauce pan and cook the onion and garlic.

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Once cooked, in goes the tomato paste. As taught, always let the tomato paste cook.

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Season with salt and dried oregano.

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This sauce can also work as a base for pizza toppings when making pizza.

Add the crushed tomatoes.

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Let the sauce cook down.

Due to our eagerness, Rachael and I hadn’t had anything to eat since breakfast so you can imagine how hungry we were. To make matters even worse, another student was learning how to make lasagna, the sight of stringy cheese and all  the meaty goodness was killing us.

Anyway, our meal was almost ready,as the chicken was baking and the sauce was simmering, we finalised on the potatoes.

Finely chop some parsley, we used the flat leafed parsley.

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Melt butter in a pan.

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The potatoes and the chopped parsley.

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Now the tossing in the butter, that also required some skilled which again we are yet to acquire, 😀 Ken said it was all in the wrist. As you can see from the photo my wrist technique is a bit wanting.

The pans also went in the oven.

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Back to the sauce, all thick and saucy. We tasted for seasoning and adjusted accordingly.

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Serving time.

Clearly the art of plating is something I am yet to learn, I can blame my lack of it to the fact that I’m always anxious to eat so I never care much for it.  However, these days I try to make an effort.

Dip the chicken in the concasse and serve.

Plating done by Ken.

Rachael's plate
Rachael’s plate

My plate

My plate

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Doesn’t that look pretty?

Rachael and Ken, posting the photo on Instagram
Rachael and Ken posting a photo on Instagram

After the photo ops, we sat down and cleared the plates. A perfect reward for our hard work.

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To learn to make this and many other exciting dishes you can reach Ken on 0724 374 629.

 

Instagram

With the holidays upon us, I know I'll be throwing dinner parties be it for my family or for friends.

Let's unbox these items that I intend to use this festive season.

Cookware : Pyrex
Tableware: @luminarc_kenya 

38*27cm 4L pyrex oval roaster 1600/
Pyrex rectangle casserole 3000/
Fleurs de bach 46piece Luminarc set 12,000

#AD
With the holidays upon us, I know I'll be throwing dinner parties be it for my family or for friends. Let's unbox these items that I intend to use this festive season. Cookware : Pyrex Tableware: @luminarc_kenya 38*27cm 4L pyrex oval roaster 1600/ Pyrex rectangle casserole 3000/ Fleurs de bach 46piece Luminarc set 12,000 #AD
3 days ago
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1/9
I was gifted some salmon by @ibrahims_butchery and I made it for dinner.
They currently have an offer on salmon. 

It's my first time making salmon, yep! 

It's a play on garlic butter salmon though I used olive oil instead since I didn't have butter.

Absolutely delicious.

I served with lyonnaise potatoes (recipe on my feed) and some garlicky french beans (recipe in my cookbook)
I was gifted some salmon by @ibrahims_butchery and I made it for dinner.
They currently have an offer on salmon. 

It's my first time making salmon, yep! 

It's a play on garlic butter salmon though I used olive oil instead since I didn't have butter.

Absolutely delicious.

I served with lyonnaise potatoes (recipe on my feed) and some garlicky french beans (recipe in my cookbook)
I was gifted some salmon by @ibrahims_butchery and I made it for dinner. They currently have an offer on salmon. It's my first time making salmon, yep! It's a play on garlic butter salmon though I used olive oil instead since I didn't have butter. Absolutely delicious. I served with lyonnaise potatoes (recipe on my feed) and some garlicky french beans (recipe in my cookbook)
4 days ago
View on Instagram |
2/9
Leftover meat sauce, how about a sandwich?

Delicious!
Leftover meat sauce, how about a sandwich? Delicious!
1 week ago
View on Instagram |
3/9
Blueberry Filling.

Perfect for cakes, pies, topping on pancakes , ice cream, served with yoghurt etc.

What are you using this filling for?

This can also work with strawberries, raspberries, blackberries....

Glass bowl @luminarc_kenya 
Jars from @bonappetitkenya 

#ad
Blueberry Filling. Perfect for cakes, pies, topping on pancakes , ice cream, served with yoghurt etc. What are you using this filling for? This can also work with strawberries, raspberries, blackberries.... Glass bowl @luminarc_kenya Jars from @bonappetitkenya #ad
1 week ago
View on Instagram |
4/9
Reason 1564 you need a Dutch oven.
No knead artisan bread.

Made this for the first time today, process in my stories. I loved the outcome, I'm making another one.

The Dutch oven I used is a beautiful teal colour. It's 26cm. It's by @bonappetitkenya

#AD
Reason 1564 you need a Dutch oven.
No knead artisan bread.

Made this for the first time today, process in my stories. I loved the outcome, I'm making another one.

The Dutch oven I used is a beautiful teal colour. It's 26cm. It's by @bonappetitkenya

#AD
Reason 1564 you need a Dutch oven.
No knead artisan bread.

Made this for the first time today, process in my stories. I loved the outcome, I'm making another one.

The Dutch oven I used is a beautiful teal colour. It's 26cm. It's by @bonappetitkenya

#AD
Reason 1564 you need a Dutch oven.
No knead artisan bread.

Made this for the first time today, process in my stories. I loved the outcome, I'm making another one.

The Dutch oven I used is a beautiful teal colour. It's 26cm. It's by @bonappetitkenya

#AD
Reason 1564 you need a Dutch oven. No knead artisan bread. Made this for the first time today, process in my stories. I loved the outcome, I'm making another one. The Dutch oven I used is a beautiful teal colour. It's 26cm. It's by @bonappetitkenya #AD
3 weeks ago
View on Instagram |
5/9
What could you eat every day without getting bored?

Me, eggs.

Made some sunny side up eggs with some kienyeji eggs courtesy of my mother's chickens. Thanks Mum.

Served with lyonnaise potatoes (recipe on my feed), arugula and avocado. 

Delicious.
What could you eat every day without getting bored?

Me, eggs.

Made some sunny side up eggs with some kienyeji eggs courtesy of my mother's chickens. Thanks Mum.

Served with lyonnaise potatoes (recipe on my feed), arugula and avocado. 

Delicious.
What could you eat every day without getting bored?

Me, eggs.

Made some sunny side up eggs with some kienyeji eggs courtesy of my mother's chickens. Thanks Mum.

Served with lyonnaise potatoes (recipe on my feed), arugula and avocado. 

Delicious.
What could you eat every day without getting bored? Me, eggs. Made some sunny side up eggs with some kienyeji eggs courtesy of my mother's chickens. Thanks Mum. Served with lyonnaise potatoes (recipe on my feed), arugula and avocado. Delicious.
3 weeks ago
View on Instagram |
6/9
It's been one year since the launch of my debut book, The Little Veggie Cookbook.

It's been amazing to see your support. From buying the book to trying the recipes to even making some of the meals a family staple, yeah I see you lovers of mujaddara.

To celebrate this occasion, there will be a week long sale starting today. The book will be 15% off thus 1700/ for the hardcopy and 850/ for the ebook.
Use coupon code VEGGIEVEMBER on check out to access the discount.
Happy shopping.

Order via https://leotunapika.com/shop/
It's been one year since the launch of my debut book, The Little Veggie Cookbook.

It's been amazing to see your support. From buying the book to trying the recipes to even making some of the meals a family staple, yeah I see you lovers of mujaddara.

To celebrate this occasion, there will be a week long sale starting today. The book will be 15% off thus 1700/ for the hardcopy and 850/ for the ebook.
Use coupon code VEGGIEVEMBER on check out to access the discount.
Happy shopping.

Order via https://leotunapika.com/shop/
It's been one year since the launch of my debut book, The Little Veggie Cookbook.

It's been amazing to see your support. From buying the book to trying the recipes to even making some of the meals a family staple, yeah I see you lovers of mujaddara.

To celebrate this occasion, there will be a week long sale starting today. The book will be 15% off thus 1700/ for the hardcopy and 850/ for the ebook.
Use coupon code VEGGIEVEMBER on check out to access the discount.
Happy shopping.

Order via https://leotunapika.com/shop/
It's been one year since the launch of my debut book, The Little Veggie Cookbook. It's been amazing to see your support. From buying the book to trying the recipes to even making some of the meals a family staple, yeah I see you lovers of mujaddara. To celebrate this occasion, there will be a week long sale starting today. The book will be 15% off thus 1700/ for the hardcopy and 850/ for the ebook. Use coupon code VEGGIEVEMBER on check out to access the discount. Happy shopping. Order via https://leotunapika.com/shop/
4 weeks ago
View on Instagram |
7/9
NOVEMBER
NOVEMBER
4 weeks ago
View on Instagram |
8/9
When you have all the ingredients on hand, magic ensues.

This is my take on an elevated hot dog.

Used cheese krainers from @taliofoodco , brown samoons from @carrefourkenya 
I also cooked some onions, they weren't fully caramelised as I didn't want to spend so much time in the kitchen.

For avocado, I smashed it with the back of a spoon. I didn't add any salt as the cheese krainer is sufficient.
Then some arugula.

The mustard is totally optional.

Since the krainer is cheesy, when you bit into it you get some cheesy goodness which is such a pleasant surprise.

What are you adding in your elevated hot dog?
When you have all the ingredients on hand, magic ensues. This is my take on an elevated hot dog. Used cheese krainers from @taliofoodco , brown samoons from @carrefourkenya I also cooked some onions, they weren't fully caramelised as I didn't want to spend so much time in the kitchen. For avocado, I smashed it with the back of a spoon. I didn't add any salt as the cheese krainer is sufficient. Then some arugula. The mustard is totally optional. Since the krainer is cheesy, when you bit into it you get some cheesy goodness which is such a pleasant surprise. What are you adding in your elevated hot dog?
4 weeks ago
View on Instagram |
9/9

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