CHILLI, LIME & BLACK GARLIC BURGER AND ROAST PEACHES WITH AMARETTI CRUMBLE
Bring the restaurant into your kitchen and learn how to make a fragrant Thai flavoured burger, followed by indulgent roast peaches topped with amaretti crumble.
This relaxed class for is a fun way to enjoy delicious food and learn some new skills too.
Learn how to cook a delicious burger using ingredients from the Thai larder, with shiitake mushrooms, a punchy black garlic mayonnaise and aromatic herbs. You’ll then make a deliciously sweet dessert of roast peaches topped with crunchy, almond-scented amaretti crumble.
Our Waitrose & Partners Cookery School chef will share lots of cookery advice and inspiration – and because there’ll be a maximum of eight households in the class, you’ll get plenty of interaction with them.
What to expect:
- Learn how to balance seasonings
- Perfect your knife skills
- Discover the art of efficient preparation
What you’ll need:
- 1 large bowl
- 2 small bowls
- 2 small baking dishes or trays
- 1 small baking tray or plate
- Baking parchment
- Chopping board
- Large frying pan or griddle pan
- Microplane or fine grater
- Slotted spatula
Ingredients for two (please prepare ahead of class)
- 50g shiitake mushrooms
- Generous handful of herbs, such as coriander, mint, Thai basil and/or kaffir lime leaves
- 1 lime
- 1 chilli
- 2 cloves garlic
- 30g ginger
- 2 firm, ripe peaches, nectarines or plums
- 250g beef mince (15% fat ideally)
- 50g butter
- 150g mascarpone, yogurt, ice cream or custard, to serve (whichever you prefer)
- 2 brioche burger buns
- 1 egg
- 2 tsp fish sauce
- 50g mayonnaise
- 2 cloves Cooks’ Ingredients black garlic
- 2 large pinches Cooks’ Ingredients crispy onions (optional)
- 75g amaretti biscuits
- 1½ tbsp plain flour
- 1½ tbsp light brown sugar
About your instructor:
Meet our Waitrose & Partners Cookery School chefs
Rebecca Roberts has been working in the food business for 8 years and has enjoyed time learning from chefs such as Michel Roux Jr, Monica Galetti and respected food writer and recipe creator, Justine Pattison. Prior to joining the Waitrose & Partners Cookery School she ran a successful street food company, which was a regular at UK music and food festivals. She loves combining her technical talents with a passion for creating new dishes, whether that’s using store cupboard ingredients or the finest produce.
Joel Selleck has learnt from classically trained chefs, and travelling to food meccas such as Southeast Asia has given him a taste for incredible food. This led to him working for a host of hotels and restaurants before becoming the Head Chef at the Waitrose & Partners Farm Shop at the Leckford Estate, Hampshire. Today he’s more passionate than ever about sharing his appreciation of cooking with others.
Andrew Roberts has worked in two Michelin-starred restaurants, the Manor House in Castle Combe, Wiltshire, and The Square in London’s Mayfair. He’s a keen traveller and has taken culinary inspiration from many of the places he’s visited, picking up tips and techniques that he can share in our classes.
Joining a virtual experience: Our Virtual Experiences will take place via Zoom. We’d recommend using a laptop or desktop if possible to make it easier for you to take part. Before your Virtual Experience, we’ll send you full details on how to join but if you have any questions please contact firstname.lastname@example.org
Please note this workshop might be recorded for training and monitoring purposes. Please see T&C’s for more information