Best of Bri­tish is Back

This year’s Best of Bri­tish cel­e­bra­tions are al­ready un­der way and will con­tinue for the next few months. We chat with one of the stars of the pro­gramme: vis­it­ing English celebrity chef LES­LEY WA­TERS.

Expat Living (Singapore) - - Contents -

Will this be your first time to Sin­ga­pore? What are your ex­pec­ta­tions?

I’ve never had the plea­sure of vis­it­ing Sin­ga­pore so I’m very ex­cited. I’m look­ing for­ward to the whole ex­pe­ri­ence and im­mers­ing my­self in the city. I have many friends who have vis­ited be­fore and they’ve told me what a vi­brant and ex­cit­ing city it is. I’m also look­ing for­ward to work­ing with chef Sunny and meet­ing all the ex­pat com­mu­nity.

Any favourite lo­cal dishes that you’re keen to try?

I’ve been re­search­ing clas­sic Sin­ga­pore dishes and these re­ally caught my eye, so I'll be look­ing to try them all: roti prata with teh tarik, nasi lemak, char kuay teow and laksa.

And I shall be sam­pling the satay at break­fast, lunch and din­ner as it’s one of my favourite things!

What can Best of Bri­tish guests ex­pect at your five-course gala din­ner?

The dishes will in­clude some of the favourite and most loved recipes from my cook­ery school in Dorset, in­clud­ing canapes such as cider tem­pura oys­ters, baby crab and gin­ger tarts, and Dorset lamb pat­ties with a clas­sic Cum­ber­land glaze, along with starters like pep­per­crusted Som­er­set Capricorn goats’ cheese with a puy len­til dress­ing – one of my favourites. We will fol­low it with a won­der­ful hot smoked salmon with spinach cream, and seared fil­let steak steamed in a red wine and bal­samic glaze served with a tra­di­tional Béar­naise sauce. Pud­ding will fea­ture choco­late, jel­lies, rhubarb and cream, with a cheese board and an instant tamarind, date and pear chut­ney to fin­ish!

And what are some of the tricks of the trade you’ll be teach­ing in your cook­ing demo?

Our cook school motto is “Sim­ple is good and good is sim­ple”, and my aim is to of­fer sim­ple tech­niques and fresh ideas that guests can take away with them and use at home – for ex­am­ple, there’ll be an un­usual black gar­lic bruschetta, some tasty mari­nades and a fool-proof method to cre­ate a pan-seared gravad­lax. Pre­sen­ta­tion of dishes is also some­thing we’ll cover, and how to prep ahead to make life easy. We will also be show­ing guests how ver­sa­tile the dishes are and how they can be used in dif­fer­ent ways.

What are your three cur­rent favourite in­gre­di­ents to cook with?

It de­pends on the sea­son. Cur­rently, we have wild gar­lic ev­ery­where you look and I love us­ing this for flavour. I also use cit­rus in many of my dishes – I love the clean fresh taste that it gives. We have a lo­cal or­chard near the cook school that has de­vel­oped the most amaz­ing ap­ple bal­samic and ap­ple vodka, which I en­joyed in a bowl of borscht the other day.

What piece of kitchen equip­ment could you not do with­out?

Sorry, I can’t just say one – it’s the teacher in me! Sharp knives, good non-stick pans and bake­ware, and a great pep­per mill and I’m a happy woman.

Les­ley will fea­ture at the Com­mon­wealth Wine Gala Din­ner on 8 June and a Cook­ing Demo and Lunch on 10 June. This month, don’t miss The Royal Wed­ding Street Party on 19 May, and stay tuned for fur­ther Best of Bri­tish events later in the year.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.