Wednesday, August 29, 2012
A few days after I arrived in Estonia, I was invited to a cooking class for a dinner with a south-african Chef working in Tallinn, Paul Senosi. Uudo told me then I had to see how he was doing since I would need to do the same sometime in the future. When I was what Paul did, I was a bit worried of what I would have to do as we had a feast that night. I ended up with all the rest of food in doggy bag since nobody wanted it. I had enough food for one week!! Some months passed without notice about this until Uudo asked me to think about what I would do for a training he will have a few weeks later. So I had to think about one or two dishes to do for around 25 people.
He advertised very soon about the French and Macedonian cooking classes as he knew since October last year. The people divided themselves like 2/3 for French cuisine and 1/3 for Macedonian cuisine. As we expected nice weather for that day, I had to prepare something really French, easy and cheap for a barbecue. That BBQ part was the most difficult one. I couldn’t think about something we are doing especially for bbq. Uudo went to France last year and he told me he really enjoyed the brochettes he had there. When he told me that, I thought it would be a good idea to do it since in Estonia, they don’t really have it the way we do in France.
I didn’t want to use pork in my recipe as I had enough and beef was a bit too expensive for so many people. So I choose marinated chicken as it was easier and I finally had an occasion to try it. I went online to find good recipes, mixed them somehow and ended up with something I like. I decided to try it a few days before just in case I had to change it. I used Provence Herbs and this proved to be quite successful. All participants took it in picture to try to find it in Estonia. I was sorry to break it but this mix of herbs is hard to find outside France. It is used for BBQ mainly but it is not imported in Estonia where BBQ is like a national sport in summer. Everybody participated more or less actively in cutting the chicken, the peppers, press the lemon and lime, pour the olive oil and leave it to rest for one hour at least. Then we prepared the brochettes before grilling them. It was actually the longest part of the whole day since everybody eat it in a snap!!