Cooking Class Introduction to Mexican Cuisine
You'll kick things off with a colorful beetroot and guacamole salad with buttered corns, avocados, poached beets and vine grapes. This is followed by succulent shrimp poached in wine and finished with a zesty salsa verde. Next, you’ll prepare hearty chicken rice with eggs before wrapping up with a creamy homemade ice cream infused with a sweet berry twist. This class promises to be a tasty exploration of Mexican cuisine, packed with easy-to-follow techniques and insider tips from Chef Akshay.
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Corny Guacamole, Beetroot & Grape Salad and Chips
With buttered corns, avocados, poached beets and vine grapes
Wine Poached Shrimp With Salsa Verde
With wine-poached shrimps, tomato and lime
Slow Cooked Chicken Rice With Habanero Sauce
With steamed egg, chicken confit, Manchego cheese and chilies
Berry Chilly Ice Cream
With strawberries, long chilies, vanilla ice cream and cornflakes