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Cooking Masterclass with Kira Ghidoni - Spring in Ticino

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Learn to cook a Ticino Spring meal with the acclaimed chef Kira Ghidoni. Via Zoom

About this Event

We will provide the list of ingredients that you will need to buy and start to prepare beforehand.

Kira will go through the recipes step by step with us, and at the end of the masterclass you will be able to enjoy a delicious meal!

My Bio - Kira Ghidoni

I was born and bred in Switzerland (in Ticino, the Italian part) and I began cooking when I was 4-5 years old. I went to high school but after 6 months I realised that it wasn’t for me and one day I woke up thinking “what if I become a Chef”? Within 5 years I finished two apprenticeship one as a Chef and another as a Pastry Chef. After working for 2 years in the French part of Switzerland I decided to leave my country to improve my skills and I’ve got a call from London. It was hard at first, not knowing a word of English, but the passion for my job took over my fears. I had a blast and worked as a Pastry Chef in some of the top restaurants in London; Mosimann’s, Murano by Angela Hartnett and Fera at Claridge’s only to name a few. After 5 years I’ve decided to move to Australia, the country I’ve dreamt of for so many years. Here too I found a job as executive Pastry Chef at Vue de Monde and worked there for 1 year. I moved to New Zealand in 2017 and decided to take care of the dessert menu of The Grove but I wanted to go back into the kitchen to learn more. So I did and within 8 months I was promoted Head Chef. I met my partner Fabien and after running the restaurant together for over a year we decided it was time to come back to Europe. Fabien followed me back to my roots, my home, Ticino. Here I am now, we’re looking at places to open our own restaurant and can’t wait to get started.

"I can’t wait to meet you and looking forward cooking with you all!"

Kira Ghidoni - kira.ghidoni@hotmail.com Instagram: @kiraghidoni


		Cooking Masterclass with Kira Ghidoni - Spring in Ticino image

Spring in Ticino

Main course

Serves 4 people.

Capretto (or Lamb) al forno:

-2kg kid (baby goat) or milk-fed lamb, cut in pieces of 50-70g each (ask your butcher)

-olive oil

-100/150g butter

-1 clove of garlic

-4 sprigs of thyme

-6 sage leaves

-4 sprigs of rosemary

-1 bay leaf

-3/4dl red wine

-3/4dl vegetable stock

-salt and pepper

-cornflour and water (if needed)

Firstly ask your butcher (in advance) to get you the kid. Alternatively ask the butcher to give you different cuts of lamb, it can be the breast with the flap, cutlets and pieces that you’ll able to cook in 1 hour and a half. Let him/her cut pieces of 50-70g for you.

Preheat the oven at 200°C, fan mode. Put the kid or lamb pieces into a roasting tray, add few pieces of butter and a bit of oil all over the meat. Add the crushed garlic clove and the herbs. Put the tray into the oven for 20 minutes, turning the pieces half way through. When the meat has browned add the red wine and let evaporate by 2/3. Add the stock, turn down the heat to 180°C and cook for 1 hour and 10 minutes, turning the meat every 15-20 minutes. Remove the meat from the tray and check the sauce consistency. If the sauce is too thin remove the meat and thicken the sauce by adding a bit of slurry (cornflour combined with cold water) until the desired consistency is achieved.

Roasted potatoes:

-800g baby potatoes

-pork fat or duck fat

-1 clove of garlic

-if you can’t find the fat above use olive oil and butter

-2 sprigs of rosemary

-salt

Rinse the baby potatoes under cold water and pat them dry. Cut them in half (or leave them whole if they’re very small) and leave them aside. In a pan melt the fat (or a bit of oil and a knob of butter) on medium heat and put the potatoes (cut side down) in the pan. Add the garlic (peel and smash it with the back of a knife) and the rosemary sprigs and cook for 10-15 minutes. Check the colour of the potatoes and if they’re golden brown turn them and cook the other side for another 5-10 minutes. Season with salt and serve with the roasted capretto.

Lamb’s lettuce salad (optional):

-200g lamb’s lettuce

-1 egg

-1tsp Dijon mustard

-1tbsp red wine vinegar

-2tbsp olive oil

-salt and pepper

Put the egg into a small pan and cover it with cold water. Bring to the boil, set a timer on 12 minutes and turn down a bit the heat (has to simmer). When the timer goes off cool down immediately the egg in a bowl with iced water (or very cold water if you don’t have ice). Wash the salad and leave it aside. For the vinaigrette put the Dijon mustard into salad bowl and add the red wine vinegar, whisking well until combined. Emulsify in the olive oil, little by little. Leave the vinaigrette aside and when it’s time to serve add the salad. Gently coat the salad with the vinaigrette. Peel the egg and smash it on a spider (kitchen utensil) straight on the top of the salad (alternatively chop it with a knife).

Dessert

Marinated strawberries:

-500g strawberries

-2tbsp caster sugar

-1 lemon, zest and juice

Rinse the strawberries under tap water. Dry them well and remove the calyx then cut them in different shapes. Put them into a glass bowl (not a metallic one) and add the sugar, the lemon zest and the lemon juice. Cover the bowl with clingfilm and let them marinate in the fridge for at least 2-3 hours.

Marsala Sabayon:

-60g egg yolk

-60g sugar

-60g water

-60g Marsala

Weight out the water and the Marsala together. Weight out sugar and egg yolk separately (if you combine them the yolks will cook!). When it’s time to serve the dessert put a small pot filled with 1/3 of water on the stove and bring to the boil. Combine all the ingredients in a metallic or glass bowl (not plastic). Put the bowl onto the pan with simmering water, turn down the heat a bit and start to whisk. Don’t stop or the egg will cook on the edges of the bowl. Keep whisking energetically until you have a foamy sabayon. Put the strawberries into glasses with a bit of liquid (you can add a bit of water to the rest of the liquid and freeze it then scrape it like a granita for another dessert) and pour in the sabayon. Serve immediately.

Tip: If you can’t find Marsala you can substitute it with Champagne or Prosecco, it’s going to be delicious either ways.

What can you prepare in advance?

Capretto/Lamb:

Preheat the oven to 200°C before our meeting starts

Kid or milk-fed lamb, put into a roasting tray (don’t overlap the pieces)

Peel the garlic, smash it with the back of the knife

Herbs (rosemary, thyme, sage, bay leaf)

Red wine

Vegetable stock

Potatoes:

Wash, cut potatoes

Peel the garlic, smash it with the back of the knife

Rosemary

Lamb’s lettuce:

Wash the lamb’s lettuce

Cook the egg

Make the vinaigrette

Strawberries:

Wash and cut the strawberries

Marinate them

Marsala sabayon:

Weight out the ingredients (separately, only the water and Marsala can be combined)

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