Braise and Tender

It was learning about meat braising and quiche-making on Saturday. I always have a liking for braised meat because they ooze with juiciness and tenderness, so I was really looking forward to this class.

As usual, Chef always makes everything look so easy, from "dismembering" the chicken (each part was cut so cleanly and precisely, with just one swift action of the knife) to making the savoury dough for the quiche. A fan of baking myself, I would say making pastry is definitely one of the more difficult skills, a fine balance between too much and too little.


Soon after the rolling and kneading, we lined up our plates, ready to serve the quiche that was giving out a nice aroma from the oven. By now, my "classmates" and I were better-acquainted compared to the first lesson, so we went about doing all these with ease. I am certainly enjoying the new friendships!




The highlight would have to be the Braised Chicken in Red Wine with Mushrooms, for which we also made a mashed potato to go along with.


The Boy totally enjoyed the chicken. So much so that he is beginning to get suspicious - from the very first lesson till now, every dish he tried had been so good that he wondered if I really made them. Heh. Gosh, I'd be so stressed when it comes to trying out these dishes on my own, at home next!!