THAI MASTER CLASS

Krua Thai Cookery School Liberton Edinburgh EH16 6AQ 0131 664 3036 www.kruathai.co.uk Ru Herd looked at the milk pan in which my Pandan leaf had become unravelled and smiled. Hers remained in the white liquid, beautifully tied. I knew it should not have happened but, typically, Ru encouraged constantly throughout my lesson. This was certainly not Hell’s Kitchen. She puts you at ease. However, it is difficult not to be blown away as it is not every day you go one-to-one with a master chef. Ru doesn’t just run a cookery school. She is a food consultant. Major firms come to her kitchen to create and refine dishes. She has a client list with packed with names from around 20 countries. What’s more, celebrities and world-famous sports stars have shared her kitchen. This soft-spoken mum, who has a BA Hons and a myriad of cooking and culinary art, qualifications, also caters for a star-studded guest list and blue-chip companies for corporate events. The list, and her achievements since arriving in the UK over two decades ago from Thailand, are mind-blowing. So, there I was, an amateur chef, standing in her well-appointed kitchen about to create four authentic Thai dishes. On the table were vegetables and fruit which I’d never seen. However, throughout the whole experience, I did not feel intimidated. Rather, I was encouraged to cut, dice, select ingredients and cook four dishes. The proof of the pudding is in the eating goes the old phrase. Well, you get a takeaway so your friends and family can sample the fruits of your labours over the hot stove in Ru’s kitchen. What struck me more than anything else was the subtlety of her approach. All the flavours were balanced. Tasting was done constantly and a wee bit of this and that was added if she was not 100 per cent happy. This was authentic Thai cooking. Some of the ingredients she uses are specially imported from Thailand and Vietnam – that’s how deeply Ru goes into detail. I was introduced to Kra-chaai, Pandan leaf, aubergine – not the ones we are used to – Chinese chives and radishes, galangal, bean curd, Israeli basil – yes it is different - and even dried prawns. We cut and used lime leaves and shrimp paste, created our own stock and I was even advised on which brands of product to buy in a Chinese supermarket. She even provided the locations. Minute detail goes into quality cooking and Ru has this down to a fine art. And, speaking of art, every course delegate receives a stunning carved melon to take away. I was in awe as she does the carving. My takeaway was in a box with a ribbon. Yes, Ru, who has worked in top hotels and restaurants, does that too. And everything is done with a smile and an explanation. If you don’t understand then ask and remember, she will tell you when the vegetables or meat is not cut to her liking! So, what was crammed into my session. I made four dishes. Stir-fried noodles with bean sprouts – we even fried real peanuts which we crushed for this. Fried rice with egg. Believe me, this was top notch and not difficult. Chicken red curry with galangal and lemon grass, and a superb dessert, cooked banana in coconut cream. Impressive list and one which would wow any dinner party guests. And yes, you get to take away the recipes. One drawback, Ru is not by your side when you try to recreate these recipes in your own kitchen. One thing which stood out for me was her organisation. All sauces were sited next to the cooker. All had wee dishes which could easily be accessed and preparation was crucial. We also used only one pan the whole afternoon, apart from cooking dessert, of course, so this was economic cooking. And we also made home-made stock. No, we didn’t add bay leaves and an array of vegetables. We just used parts of a carcass of a chicken and then strained away the fat. This was authentic and the course was packed with hints and tips. The do’s and don’ts of cooking rice, a real problem for me, despite having a rice cooker, basically, I never get it right, were explained even down to simple measuring tricks for rice and water. This was cooking in the raw. It was both educational and entertaining and I loved it. You would too. PS: I’m now off to the Chinese supermarket to buy ingredients. I’m hooked.