Kenwood have a hi-tech kitchen set up in a shop! The Jashamal store in Festival City to be precise. I was invited to a delicious Christmas lunch there last week It was a Cook & Coffee, Kenwood have been doing these events for a few years, starting in Paris in 2009, then Hong Kong and Shang Hai and now in Dubai. It is a great way to demonstrate their machines to the public in an interactive way (so you don’t have to read the whole manual!!). And as I got to eat the food it was the right kind of interactive for me!!
Now I don’t have to be persuaded as to how great the Cooking Chef is, I have had my own private lesson thanks to Sue Poynter from Kenwood where we made bread dough and cake frosting as well as pasta! Amazing, all with one machine that chops, grinds, slices, mixes, heats, pulse stirs, whisks, steams, basically you name it, the Cooking Chef pretty much does all it bar the washing up! (and there isn’t even much of that as you are using the same bowl!)
We were very lucky to have Chef Dima cooking for us. She made Christmas lunch look a doddle as she sliced potatoes and butternut squash for dauphinoise, grated cheese, chopped peppers for the Mediterranean foccacia and pepper stuffing and made gingerbread cookie dough. She was so full of handy cooking tips too! Check out more on her blog, Dima’s Kitchen.
- When cooking with olive oil, it has a low smoking point so when you add it to the pan you don’t want to hear a sizzle as that means that it is already oxidizing and you will lose the flavour.
- Flavour your pots and pans with oil, salt, pepper and herbs before you start cooking.
- Dry your own rosemary, buy it fresh, wash it thoroughly then leave the whole plant to dry in the sun. This has much more flavour than shop bought dried rosemary.
- Roll cookie dough in sheets of baking paper so as to not add too much flour which would make your cookies too dry.
Then we got a chance to decorate our own cookies. I loved this bit of course……
And just as tummies were beginning to rumble we were all treated to a delicious lunch of maple brine turkey with cranberry relish, a winter bake of vegetables and walnuts and Mediterranean stuffing. I have to say it might have been the most succulent turkey I’ve ever had! Sorry mum!!