Angela Demos at London's Borough Market!

Hi Everyone

Another month has whizzed by and half term is almost over - thank goodness. October has been a very exciting and busy month for us.

 The London Cook School opened this week on Wednesday 28^th October. A big thank you to everyone who helped to make this possible, it was an amazing team effort.  

The new Autumn 2009 -Spring 2010 class program is now online. Do take a look.

I will be demonstrating at Borough in the Jubilee Market on Thursday 5th November from 12.30pm. If you don't make it for the day then try out the recipe below which I will be demonstrating on the day.

Wok Tossed Tiger Prawn, Butternut Squash, Red Grapefruit and Lime Salad

Serves 2

150g butternut squash, diced

Any good oil (I like cold pressed rape seed)

splash of light soy sauce

½ teaspoon sugar

8-10 tiger prawns

1 small spring onion, cut diagonally

½ segmented red grapefruit

small handful picked coriander leaves

 Dressing

1 clove of garlic

small handful of fresh coriander, including stalks

½ lime, juiced

half a chilli, deseeded

3 tbspns orange juice

½ tspn sugar

pinch of salt

Method

1. Coat the butternut squash in oil with a splash of soya sauce and sprinkling of sugar. Roast in a 190C oven for 10 minutes.
2. Peel and de-vein the prawns, leaving the tails on.
3. Heat the wok and add a  splash of oil .  Once the oil starts to smoke throw in the prawns.  Toss and add the soya sauce.  Prawns should cook within 3-4 minutes.  Empty sauce and prawns onto a plate and set aside.
4. Assemble all the other salad ingredients into a bowl and prepare the dressing.
5. For the dressing, place all the ingredients into a blender.  Whiz and chill.
6. When you are ready to serve, mix the prawns with their juices into the fruit and pour over the dressing.