Having been on a few Jennifer Joyce cookery days, firstly at Divertimenti and then at Leith’s, I am a complete convert to her style of fusion cookery.
She produces a mouthwatering selection of dishes with fresh ethnic flavours and her ethos and passion is to create vibrant food with bold clean tastes. Choosing a cookery course can be a bit of a lottery, but I can honestly say that Jennifer’s cookery days send me home with the enthusiasm to recreate the dishes and surprise family and friends with her fabulous food.
At Divertimenti you sit and watch her cook but there are only 15 of you and there are TV screens to give you a bird’s eye view of her workbench, whereas at Leith’s you do the cooking yourself, but the latter is more expensive. If you book at Leith’s then go with a friend as cooking is done in pairs, which they don’t tell you.
Her roast duck with sweet and sour sultana sauce has become a supper party staple and the celeriac mash that accompanies it is delicious. Here is the recipe for celeriac mash:
500g Maris Piper peeled potatoes
1.3kg celeriac peeled
2 garlic heads, tops cut off
15g chopped chives
Drizzle the garlic bulbs with olive oil, wrap in foil and bake for 30 mins at 200C
Chop potatoes and celeriac, and boil in two separate saucepans for 15 mins until knife tender. The celeriac may take longer to cook.
Drain and return to the pans to dry. Make sure you drain the celeriac very well.
Combine the two, squeeze in the garlic, and mash by pureeing all together in a food processor. Add salt, pepper and chives.
Other dishes included:
Crostini with pear, gorgonzola and walnuts
Passion Fruit mousse – light and sublimely flavoured with passion fruit
Prawn, avocado, and tomato salad with sweet onion dressing, which is a fabulous light starter of lunch dish
Tom Yum coconut fish parcels