This week’s cooking club has been all about elegance. Students made the classic dish of Chicken à la King. This comforting dish is made from a thick and creamy sauce that's perfect over crisp puff pastry vol-au-vents.
A zingy Lemon Posset dessert was served with Amoretti biscuits. A posset (also spelled poshote, poshotte) was a hot British drink made of milk curdled with wine or ale, often spiced, which was popular and used as a cold and flu remedy. The word is mainly used nowadays for a related dessert similar to syllabub.
“ I cannot believe how much cream goes into make the sauce, but it is worth it because it tastes so nice. It’s just like something a restaurant would serve.”
There are two more sessions remaining after half term. Students will be making a Cous Cous dish and a melt in the mouth Chocolate Brownie.