Overview
Delve into the cuisine of East Asia in celebration of culinary influences from China, Japan, Korea, Taiwan and Thailand with guest chef Jennifer Joyce. In this class, Jennifer will revisit some classic Asian dishes while also introducing you to the exciting new flavours and techniques of modern Asian cookery. You’ll gain a host of new skills and recipes to cook at home, as well as where to source Asian spices and specialist ingredients and bring out their unique flavour.
Jennifer Joyce is an American food writer, stylist and chef living long-term in London. She has written several successful cookbooks for the US and UK markets and is a regular contributor to Olive Magazine, BBC Good Food and Waitrose Kitchen magazine. Having appeared on food TV shows in both the UK and the States, she is known for her fresh, healthy, and easy food with vibrancy.
Her latest book, ‘My Asian Kitchen’, will be available to purchase on the day.
Menu:
- Tuna, mango and avocado poke bowl with togarashi spice and tangy soy dressing
- Thai prawn larb salad with fried onions, green beans and chilli lime dressing
- Spicy Xian pork noodles with black vinegar soy and crispy chilli sauce
- Fried Indonesian chicken thighs with red sambal and coconut rice
Menu may be subject to change
Course Structure
Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently. Regardless, there is always more than enough food to go around, and often food to take home too.
Your day will comprise of a mixture of practical cookery and demonstrations performed by the teacher who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.
Around 1pm, you will break for lunch and enjoy the dishes you have cooked with the rest of your class, accompanied by a glass of wine or other refreshments. In some classes, such as skills classes, where dishes may not be appropriate for lunch, a mezze lunch will be provided.
Practicalities
What’s included:
- Refreshments on arrival
- A recipe booklet
- All ingredients provided and weighed out for you in advance
- Lunch of your own making or sharing platters prepared by the school, with wines or other refreshments
- We do the washing up
What to bring:
- Flat soled shoes
- Long trousers and a long-sleeved top are advisable
Allergies and dietary restrictions
We are happy to make adjustments where possible. However, some classes are unsuitable for people with particular intolerances as the menu would need to be completely different. We require 10 days’ notice to check requests are possible and adjust our ordering. Please read our full policy on allergies and dietary restrictions here.
Your Teacher
Jennifer Joyce
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Jennifer Joyce, an American food writer, stylist and chef living long-term in London, has written several successful cookbooks for the US and UK markets and is a regular contributor to Olive Magazine, BBC Good Food and Sainsbury’s magazine. She has appeared in food TV shows in both the UK and the States.
She is known for her fresh, healthy, and easy food with vibrancy and a certain joie de vivre.
