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Cooking Classes

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  • Leiths cooking class update

    All classes for 2012 are now full. At the moment no classes have been planned for 2013. We will update you on any future classes if and when they are planned.
  • Leiths classes, spring 2012

    Our next available set of cookery classes at Leiths are starting in January 2012. As before, there will be a short window of opportunities to sign in to the classes, due to their great popularity. Leiths' booking line (020 87496400) will be open on 17th of October 2011 only, from 9am onwards, until places run out. We advice you to be persistent and keep on trying even if the line is busy. Once connected, you'll be able to book a class for up to 2 people. We hope you all have success in booking and looking forward to teaching you soon! 14 January, with Sami Tamimi Purple sprouting broccoli with chilli, garlic and feta Root mash with wine braised shallots Spicy lamb and kebabs Kohlrabi and white cabbage slaw with lemon zest, tarragon, dill and sesame seeds Plum, grappa and hazelnut trifle 18 February, with Yotam Ottolenghi Bulgur and cauliflower tabouleh with red onion, pomegranate and sweet spices Smoked aubergine salad with red onion, yellow pepper, tomato and cumin Swiss chard cakes with Greek yoghurt Purple sprouting broccoli with chilli, garlic and lemon Busbusa: semolina, orange and coconut cake 24 March, with Sami Tamimi Courgette fritters with Greek yoghurt and mint sauce Char-grilled chicken, orange and herb salad Roasted red and golden beetroot salad French beans with tarragon, sesame and garlic Baked rhubarb with meringue and yoghurt cream 21 April, with Yotam Ottolenghi Padron pepper fritters Chicken and courgette burgers with spring onion and yoghurt-dill sauce Saffron couscous with chervil Caramelised fennel with goat’s curd and fennel seeds Baked pears in white wine and cardamom 12 May, with Sami Tamimi Baked artichokes and broad beans Pork belly and fresh fennel salad with sumac, lemon and mint Saffron rice with barberries, pistachio and mixed herbs Okra with tomato, preserved lemon and coriander Limoncello and mascarpone trifle 16 June, with Yotam Ottolenghi Roasted aubergine with preserved lemon and chilli yoghurt Salmon steaks with chreime (North African sauce) French bean salad with fennel, roast cherry tomato and basil oil Bulgar and herb pilaf Baked cherries with meringue and yoghurt cream 21 July, with Sami Tamimi Padron pepper fritters Butterbean mash with lemon juice, garlic, spring onion and sumac Yoghurt flatbread Roasted aubergine with a sharp salsa of walnut, pomegranate and coriander Caramelised fennel with goat’s curd and fennel seeds Fresh strawberries with orange blossom syrup and cream
  • Leiths classes, autumn 2011

    We are delighted to announce our next set of classes at Leiths, starting September 2011. As advertised earlier, there will be a short window of opportunities to sign in to the classes, due to their great popularity. Leiths' booking line (020 87496400) will be open on the 8th March only, from 9am onwards, until places run out. We advice you to be persistent and keep on trying even if the line is busy. Once connected, you'll be able to book a class for up to 2 people. We hope you all have success in booking and looking forward to teaching you soon! September 10th, with Sami Tamimi Sweet potato patties with cumin and coriander Turkish beef and leek meatballs Basmati and wild rice with chickpeas, currants and herbs Roasted beetroot and plum salad Fresh berries with orange blossom syrup and cream October 15th, with Yotam Ottolenghi Warm haloumi and chicory with pomegranate and walnut Aubergine with herbs Baked okra with tomato and preserved lemon Quinoa and fennel salad Poached quince with star anise, blackberries and vanilla ice-cream November 19th, with Sami Tamimi Padron pepper fritters Braised lamb meatballs with yoghurt and herbs Saffron couscous with butter and chervil Green bean salad with mustard seeds and tarragon Fig and grappa trifle December 10th, with Yotam Ottolenghi Char-grilled squash with labneh and pickled walnut salsa Whole quail stuffed with pork, pine nuts and herbs, braised in tamarind Freekeh pilaf Mixed herb salad with lemon and honey dressing Baked pears in white wine and cardamom, served with crème fraiche
  • Leiths classes, spring 2011 - ALL FULL!

    ALL CLASSES ARE NOW FULL. PLEASE DON'T CALL We are happy to announce our next set of classes at Leiths, starting January 2011, with the new booking system in place. As advertised earlier, there will be a short window of opportunities to sign in to the classes, due to their great popularity. Leiths' booking line (020 87496400) will be open for 2 days only, on the 20th and 21st of October, 9am to 4pm. We advice you to be persistent and keep on trying even if the line is busy. Once connected, you'll be able to book a class for up to 2 people. Good luck and looking forward to seeing you next year! 15 January, with Sami Tamimi Purple sprouting broccoli with chilli, garlic and feta Root mash with wine braised shallots Lamb and feta kebabs Kohlrabi and white cabbage slaw with lemon zest, tarragon, dill and sesame seeds Plum, grappa and hazelnut trifle 12 February, with Yotam Ottolenghi Bulgur and cauliflower tabouleh with red onion, pomegranate and sweet spices Smoked aubergine salad with red onion, yellow pepper, tomato and cumin Swiss chard cakes with Greek yoghurt Purple sprouting broccoli with chilli, garlic and lemon Busbusa: semolina, orange and coconut cake 19 March, with Sami Tamimi Courgette fritters with Greek yoghurt and mint sauce Char-grilled chicken, orange and herb salad Roast beetroot and red onion salad French beans with tarragon, sesame and garlic Baked rhubarb with meringue and yoghurt cream 9 April, with Yotam Ottolenghi Sweet potato patties with cumin and coriander Pork belly and fresh fennel salad with sumac, lemon and mint Saffron couscous with chervil Caramelised fennel with goat’s curd and fennel seeds Baked pears in white wine and cardamom 14 May, with Sami Tamimi Baked artichokes and broad beans Chicken and courgette burgers with spring onion and yoghurt-dill sauce Saffron rice with barberries, pistachio and mixed herbs Okra with tomato, preserved lemon and coriander Limoncello and mascarpone trifle 11 June, with Yotam Ottolenghi Roasted aubergine with preserved lemon and chilli yoghurt Halibut in Chreime (North African sauce) French bean salad with fennel, roast cherry tomato and basil oil Bulgar and herb pilaf Baked cherries with meringue and yoghurt cream 9 July, with Sami Tamimi Sweet potato patties with cumin and coriander Butterbean mash with lemon juice, garlic, spring onion and sumac Yoghurt flatbread Roasted aubergine with a sharp salsa of walnut, pomegranate and coriander Caramelised fennel with goat’s curd and fennel seeds Fresh strawberries with orange blossom syrup and cream
  • Nopi, Sep 7th, 2010

    7/9: Project team meeting - still no name
    All getting together at the Hilton in Angel (again!) to discuss monitoring systems, kitchen equipment, general equipment, the lot. When we get to the most exciting bit, the name, there’s still no agreement. Shucks! And we thought we had it. But Basia and Sarit aren’t happy with the proposed so back to the drawing board…

  • Spring '10 cooking classes

    Despite the increase in the number of classes we offer, all our Saturday morning cookery classes for the first half of 2010 are now full. We are sorry if this causes disappointment to some. If you want to secure places for the future please contact Leiths and have them put you on their wait list. Call or email Leiths on 020 8749 6400 or info@leiths.com. A class costs £130. Classes begin at 10am and don't require any prior experience. January 9th, with Yotam Ottolenghi - FULL Okra fritters with lime, cardamom and yoghurt sauce Braised lamb meatballs with quince, pomegranate and fresh coriander Buttered vermicelli with basmati rice Limoncello and mascarpone trifle February 20th, with Sami Tamimi - FULL Green gazpacho with sourdough croutons Baked monk fish with fennel, potato, caper and fennel seeds Kohlrabi and fennel salad with dried cranberries, baby spinach and lemon Baked pears in white wine and cardamom, served with crème fraiche March 13th, with Yotam Ottolenghi - FULL Mejadarah: basmati rice with lentils, turmeric, cumin, cinnamon and fried onion Beetroot and plum salad Aubergine with preserved lemon and chilli yoghurt French beans with tarragon, sesame and garlic April 10th, with Sami Tamimi - FULL Courgette and feta fritters with Greek yoghurt and mint sauce Tiger prawns and scallops with tomato and feta Mixed herb salad with lemon and honey dressing Buttered basmati rice with fennel seeds, coriander seeds and dill May 8th, with Yotam Ottolenghi - FULL Sweet potato patties with cumin and coriander Lamb and feta kebabs in tomato and mint sauce Saffron couscous with butter and chervil Crunchy cucumber and red onion salad June 12th, with Sami Tamimi - FULL Char-grilled courgette with balsamic vinegar, basil and caprini freschi Polenta crusted fish cakes Fresh broad beans with paprika, coriander and preserved lemon Bulgur and cauliflower tabouleh with red onion, pomegranate and sweet spices
  • Autumn '09 cooking classes

    Hurry up and and sign up for our next set of hands-on cookery classes. To do this, please call or email Leiths on 020 8749 6400 or info@leiths.com. A class costs £125. The spring classes are all full now but you should be able to find places on the following dates: September 5th Lamb kebabs with pine nuts, tahini sauce, warm butter and parsley Roasted potato wedges with paprika and garlic Tomato and cucumber salad with quinoa, lemon, coriander and spring onion Fresh berries with orange blossom cream October 17th Mezze Roasted aubergine with a sharp salsa of walnut, pomegranate and coriander Fried sweet potato with rosemary and sage Butterbean mash with lemon juice, garlic, spring onion and sumac Char-grilled courgette with balsamic vinegar reduction, basil and caprini freschi Roasted red peppers with garlic, lemon and fresh oregano November 14th Salsify, pecorino and watercress salad with caper vinaigrette Whole pan-fried red mullet Bulgur and cauliflower tabbouleh with red onion, pomegranate, celery, lemon and sweet spices Poached quince with star anise, blackberries and vanilla ice-cream December 5th Whole quail stuffed with pork, pine nuts and herbs, braised with dried apricots and tamarind Saffron couscous with butter and chervil Kohlrabi and white cabbage slaw with lemon zest, tarragon, dill and sesame seeds Baked pears in white wine and cardamom, served with crème fraiche
  • Spring '09 cooking classes

    A new set of hands-on cooking classes, in collaboration with Leiths, has just been announced. We recommend that you rush to sign up; places are taken up in a flash. The classes offer a great opportunity to enjoy a morning of cooking, eating, drinking and sharing of food experiences. They are taught by Ottolenghi chefs, alongside teachers from Leiths. You can come as a pair, or on your own. The cost of a class is £120. To book please call Leiths School of Food and Wine (020 8749 6400) or book via their website. February 21st Char-grilled fennel salad with red onion, lemon, sumac and dill Braised lamb meatballs with quince, coriander and pomegranate seeds Buttered vermicelli with basmati rice Clementine and almond cake March 14th Okra fritters with lime, cardamom and yoghurt sauce Warm waxy potato and mushroom salad with herbs and truffle oil Purple sprouting broccoli with chilli, garlic and lemon Limoncello and mascarpone trifle April 4th and May 9th Beetroot, aubergine and goat’s cheese with shallot and walnut vinaigrette Grilled chicken with red pepper, chilli, red onion, paprika and basil Potato latkes Mixed herb salad with lemon and honey dressing June 6th Char-grilled asparagus and courgette with pecorino, pistachio and purple basil Seared tuna with salsa verde and cherry tomatoes Herb and panko crusted globe artichoke hearts Fresh berries with vanilla and orange blossom syrup and cream
  • Autumn 08 cooking classes

    We have now finalized our plans for the next set of Saturday morning cookery classes, done in collaboration with Leiths School of Food and Wine. The classes tend to fill up quickly so sign up now! Just to remind you, the days begin with registration at 9.30 and start promptly at 10.00 with a discussion of the skills and recipes to be covered. Students work in pairs and then sit down and enjoy the food they have made with a glass of wine. Some people come with a friend, but most come alone and enjoy the friendly atmosphere. The classes finish at approximately 2.00. September 13th Gazpacho soup with Yemenite chilli paste Baked monk fish with fennel, potato, caper and fennel seeds Braised broccolini with chilli, garlic, sesame oil and lime October 18th Polenta crusted fish cakes with spicy tomato and basil sauce Aubergine with preserved lemon and chilli yoghurt Wild rice and quinoa salad with dried blueberry, walnut, lemon and herbs November 15th Courgette and feta fritters with Greek yoghurt and mint sauce Bulgar and aubergine pilaf with onion and sweet spice French bean salad with fennel, roast cherry tomato and basil oil December 6th Braised lamb meatballs with quince, pomegranate and fresh coriander Buttered basmati rice with fennel seeds, coriander seeds and dill Slaw of courgette, fennel and red cabbage with dried cranberries The cost of one class is £120. To book please call Leiths School of Food and Wine (020 8749 6400) or book via the website

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