Ever wanted to learn to cook but have no time? L’Atelier Des Chefs have made this possible by providing a range of cooking classes from their signature £15 for a 30 minute Cook, Eat and Run class. It is exactly how it sounds, the lunchtime cooking session will teach one delicious main course that is then eaten in situ and the recipe will be emailed to you.The concept originated in Paris in 2004 and and 2008 saw the arrival of the first school in London, one is Oxford Circus and the recently opened second one is near St. Paul’s.
Chicken teriyaki with soba noodles:
Quantity for 6 person(s)
Chicken breast(s) (150g) – skinless : 6 whole
Sunflower oil : 2 cl
For the sauce
Soy sauce : 10 cl
Mirin : 10 cl
Orange(s) : 1 whole
Water : 10 cl
Caster sugar : 75 g
Fresh ginger : 30 g
For the garnish(es)
Spring onion(s) : 4 whole
Button mushroom(s) : 300 g
Shallot(s) : 2 whole
Soba noodles : 400 g
Fresh coriander : 0.5 bunch
Red chilli(s) : 1 whole
Garlic clove(s) : 1 whole
Lime(s) : 1 whole
Soy sauce : 2.5 cl
For the teriyaki sauce
Chop the ginger into slices. Place the ginger, 100ml soy sauce, water, mirin, sugar and a few peelings of orange skin into a saucepan. Cook over a medium heat and reduce by half.
For the noodles
Bring a pan of water to the boil and add the noodles. Cook for 3 minutes, drain and refresh in cold water.
Peel and dice the shallot and garlic. Slice the mushrooms and spring onions. Chop the coriander. Finely dice the chilli.
For the chicken
Heat a frying pan and some oil. Cook the chicken until golden brown on both sides. Reduce the heat and add a ladleful of the teriyaki sauce. Cook for 10-12 minutes or until it is glazed and cooked through.
Cook the mushrooms in a hot frying pan with the shallots until golden brown. Add the chilli and the garlic and cook for 30 seconds. Add the noodles and soy sauce. Finish with the spring onions.
Serve the noodles in the centre of a plate and place the chicken on top. Finish with a drizzle of the sauce, lime juice and chopped coriander.
Cook, Eat & Run
Ever wanted to learn to cook but have no time? L’Atelier Des Chefs have made this possible by providing a range of cooking classes from their signature £15 for a 30 minute Cook, Eat and Run class. It is exactly how it sounds, the lunchtime cooking session will teach one delicious main course that is then eaten in situ and the recipe will be emailed to you.The concept originated in Paris in 2004 and and 2008 saw the arrival of the first school in London, one is Oxford Circus and the recently opened second one is near St. Paul’s.
Chicken teriyaki with soba noodles:
Quantity for 6 person(s)
For the sauce
For the garnish(es)
For the teriyaki sauce
Chop the ginger into slices. Place the ginger, 100ml soy sauce, water, mirin, sugar and a few peelings of orange skin into a saucepan. Cook over a medium heat and reduce by half.
For the noodles
Bring a pan of water to the boil and add the noodles. Cook for 3 minutes, drain and refresh in cold water.
Peel and dice the shallot and garlic. Slice the mushrooms and spring onions. Chop the coriander. Finely dice the chilli.
For the chicken
Heat a frying pan and some oil. Cook the chicken until golden brown on both sides. Reduce the heat and add a ladleful of the teriyaki sauce. Cook for 10-12 minutes or until it is glazed and cooked through.
Cook the mushrooms in a hot frying pan with the shallots until golden brown. Add the chilli and the garlic and cook for 30 seconds. Add the noodles and soy sauce. Finish with the spring onions.
Serve the noodles in the centre of a plate and place the chicken on top. Finish with a drizzle of the sauce, lime juice and chopped coriander.