By Theresa Hopwood
For visitors and locals alike, Wiltshire offers the opportunity to learn new skills in the relaxing and beautiful surroundings of the county, be that driving a racing car, skydiving, or cooking! I have had the pleasure of doing a number of cookery courses at Vaughan’s Kitchen previously and always found them very enjoyable. However, it was with a little trepidation that I joined the Japanese Cookery course as I have never really eaten Japanese food, and certainly never cooked it, but, always ready to try something new, I signed up!
On arrival we were introduced to Wakako, our tutor for the day, and a nationally-licensed Japanese chef. The day started with Tofu cheesecake. It was interesting to note the differences in method over British methods, for example the base is made by mixing crushed biscuits with cubed butter, not melted as I would usually do. It gave a completely different taste and texture. We were given an insight into traditional Japanese life, including the fact that Wakako’s father eats tofu everyday! Sushi followed, not the little rolls seen in so many supermarket snack sections now, but Gomoku Sushi where ingredients such as vegetables, seaweed and shredded omelette are incorporated into a bowl of sushi rice. This was followed by soup and tempura vegetables. Wakako demonstrated each recipe, and we were able to try it, before we were let loose to cook it ourselves.
My fellow students included those who had lived and worked in Japan, sushi fans, and others like me for whom it was all new! A feature of the Vaughan’s Kitchen courses which is always enjoyable is the opportunity to sit down over a glass of wine to exchange experiences and taste the recipes.
Peter Vaughan dropped in at the end of the session, after a busy lunchtime at The Bistro. He tucked in with gusto to try our recipes, and was very complimentary, which is particularly satisfying coming from such a respected chef!
By the end of the session I was a convert, enjoying seaweed and tofu as I never thought I would! We were able to take some of our makes home and I replicated the tempura vegetables that evening to serve with it, earning compliments from Mr H!
On my next visit to the supermarket I stocked up on rice wine, sushi rice and vinegar ready to attempt the recipes again at home.
Vaughan’s Kitchen is running the course again on Saturday 7 November and Sunday 7 February 2016. I would recommend giving it a go, I am certainly very glad I did!
Related
Vaughan’s Cookery School offers a comprehensive range of public, professional, bespoke, corporate and children’s courses, along with culinary hen parties and group sessions for a party with a difference or a fun evening with friends. Participants receive a very ‘hands-on’ and fun experience in small groups, producing healthy and nutritious meals. Vaughan’s Cookery School feel passionate about creating a ‘naturally balanced’ style of cuisine that maximises nutrition.
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