I love cooking classes. Learning new things, making new friends, and eating delicious food.
That’s why I was skipping with excitement when I was not only invited down to a Peruvian cooking class, but it was in the famous Cactus Kitchens, which I’ve always wanted to go to!
The chef was there to lead the class and show us how great Peruvian food was made.
The cooking class was in association with Encona, which was cool since I’ve never actually tried their products before. Plus there was heaps of them in the goodie bag, and who doesn’t love sauces, ey?
I got a name badge and felt awesome too.
Since I came straight from work, I missed the first dish, which was a ceviche. I saw the aftermath though.
And got to try a little bit of anyone who was feeling generous…. Scavenger, I know.
At least I could join in for the second dish.
I’d been given a work station, ingredients, and was ready to go!
We were making the Prawn Quinotto. There was a vegan option too which sounded amazing (swap prawns for asparagus) but since I’m still eating seafood, I opted for the prawns.
I skipped the red pepper though, because that aint for me.
It was time to step my game up and not embarrass myself as a food blogger.
After a few minutes of “are these prawns cooked yet?”, it all came together beautifully. So quick and easy!
I was a very proud student.
I sat back and enjoyed my masterpiece.
Later on, we headed back downstairs where there were still treats sat out from the start of the class (which I’d missed).
And more treats…
As I mentioned before, we got the most incredible goodie bag to take home. It was in a beautiful backpack, and filled with a Peru cookbook, Perudo (my favourite game EVER) and sauces.
It was bloody heavy though. Good thing I took an Uber home.
For anyone who wants the recipe….
10 raw king prawns
½ chopped onion
1 chopped garlic clove
2 tbsp Encona Peruvian Amarillo Chilli sauce
½ diced red pepper
½ diced courgette
1 diced tomato
½ cup cooked quinoa
1/3 cup vegetable stock
Fry the onion in olive oil, after a couple of minutes add the garlic, then the red pepper and courgette.
Add the Encona Peruvian Amarillo Chilli sauce, the tomatoes and then the quinoa. Stir and add the vegetable stock.
Simmer for a minute, then add the prawns and cook until ready.
Add salt and pepper to taste and some of the chopped parsley, serve. Add a splash of olive oil and parsley to garnish.