Back when we first moved to Sydney, I found myself checking out West Elm/Pottery Barn/Williams-Sonoma on a Thursday night for new homewares, when I noticed that Williams-Sonoma offered cooking classes. I mentioned it to Mr Posy (who has come a very long way since he was first learning to cook, and now regularly puts me to shame), and he also thought it sounded like a fun idea (and it meant that I could cross off an item from my 30 by 30 list), so I made a mental note to book us in for a class. As it so often does, time got away from me, but in August I finally had a look at the calendar and booked us in for a class – which we went to last week!
We were originally booked in for a ‘Date Night: Marrakech’ cooking class (which I mostly chose based on the date of the class), but they contacted me in September to say that unfortunately they had to cancel the Marrakech cooking class and that it was now a ‘Date Night: Tapas and Sangria’ class. They gave us the option of going ahead with this class, choosing a different class on another date, or obtaining a refund – we chose to stick with the class on the same date (they had me at Sangria!).
I’d had a bit of a rough fortnight at work, so I was fairly exhausted and almost considering piking on the class, but I quickly changed my outfit (Mr Posy and I both wore white shirts. To a cooking class. Who does that? Total amateurs!) before I could change my mind – and I’m so glad we went.
I wasn’t really sure what to expect – would we be cooking or just watching? As I sipped sangria, completely oblivious to the cooking stations around the kitchen, I decided we must just be watching. The chef, Hulya, explained that she would be cooking three dishes, and then we’d also get to have a crack at making the third dish. Oh…
The first dish put in front of us was the Gambas al ajillo. Oh my word, amazing. What’s more amazing, was that I managed to get through the shrimp without spilling sauce all down my top…
As we all devoured the shrimp, bread and sauce, Hulya started putting together the flan (so it would have time to set), explaining that it always helped if she fed the participants while she was preparing the other two dishes. I think the term ‘hangry’ was even thrown about. As she had with the shrimp, she explained each step as she went, showing us the consistency that we were looking for (with the custard), and passing around ingredients for us to look at and smell.
Once the custard was ready, it was poured into loaf pans and put away to set – and on to the meatballs. Hulya went through each step of the recipe, explaining what to look for, what consistency the sauce should be, how long to reduce everything down – and after a quick taste, it was our turn!
Seeing as Mr Posy is such a whiz in the kitchen these days, I left him to chopping up the onions (though Hulya did show us a new technique which meant no tears!). And also mixing up the meat and squishing the meatballs. I chopped the parsley. And the almonds. And mixed them up with olive oil, saffron and paprika. For those playing along at home, I made the sauce.
Token shots cooking the meatballs.
The end result looked and tasted a little bit amazing. Albóndigas en Salsa de Almendra. Meatballs in almond sauce. I will definitely be making these at home, but maybe with a little less garlic.
In the interest of leaving room for chocolate flan (and more sangria), we packaged up most of the meatballs to take home for later.
This flan was delicious. The mix of dark chocolate and chilli confused my tastebuds a little initially, but was incredible. The caramel/toffee was a little sweet, so I couldn’t get through it all; the flan would have been off the charts with some strawberries and/or a little cream – something I can’t wait to try again at home!
All in all, we had a really fabulous night – the class was fantastic, really well organised, and a lot of fun. I will definitely be booking in future classes with Williams-Sonoma. It was fun to learn new dishes with Mr Posy, and the classes would also make a fun girl’s night out. Importantly, we asked for the sangria recipe before we left – with the weather starting to heat up, it will be the perfect accompaniment to a summer barbeque.