Stuffed Chicken Leg with Brussels Sprouts and Speck
When I graduated University, I was asked to speak before my class about my experiences during my four or so years. I still remember the message I wanted to convey.
I wanted them to know this:
Most of the lessons that we learned at university we would probably forget after a few years but the lessons that gave us a sense of accomplishment we would take with us forever.
Back then, I simply meant that I would probably forget all my lessons in microeconomics and accounting but the fact that I knew I struggled through those courses and still managed to get top marks meant, at least to me, that if I put my mind to something, I would succeed. No matter how hard it seemed at first.
Little did I realize that even today, I take what I said to heart. Which is why I enjoy taking cooking lessons so much. You could say, I am a serial “cooking lesson taker”. I have to admit, I take my lessons seriously. At the end of this month alone I would have attended a total of six different classes covering Italian cuisine, bread making, pastries, verrines, (flying to Melbourne for three days for that!) and a very private lesson with Peter Gilmore of Quay (but more on THAT another day!).
Logan Campbell's Dish Stuffed Duck with Broad Beans and Pecorino
My favourite lessons are inevitably the ones where I can learn something that I:
- would have never thought of trying if not for attending the class
- can take and vary to make it “my own”
- make over and over again
Logan Campbell, Head Chef at Lucio’s in Paddington is one of those teachers that embraces this philosophy. I have attended two of his classes at CIRA and each time have added each of his creations to my armory of “impress your friends” dinner staples. In fact, during the class I jokingly told him that I made his dishes so often that these were now known as “my signature dishes”!
Logan likes to teach dishes that you would be fearful to try yourself but under his guidance you become confident and go home knowing you can do it yourself.
Logan Campbell's Prawn Salad with Artichokes and Parmesan
So far I’ve learned to (1) make pasta, (2) debone a spatchcock, (3) debone a duck leg and (4) peel an artichoke. Pretty cool huh? Well, this post was initially meant to show you how I adapted his recipes to make my own. So Logan taught us how to debone a duck leg, and I deboned a chicken leg and varied the stuffing a little bit. I also placed the chicken on a bed of brussel sprouts and speck. Again, another lesson I learned from Logan – how to enjoy brussel sprouts!
In the next day or two I’ll post the recipes for the chicken dish I made as well as the brussel sprout recipe (which is fantastic!) but in the meantime, I’ll leave you with a few pictures from the day at CIRA and a question:
When was the last time you learned something new?
Buon Appetito! 🙂
A Day at CIRA
Trissalicious 
Such beautiful photos Trissa. I feel like I learn something new everytime I visit your blog! You make the most impressive things. He he, would you believe our household had to learn to like brussels sprouts because the eldest daughter decided one day that she loves them? Anything to keep them liking their veges!
I love going to cooking classes, you always learn something. My favorite was the bootcamp we did at the CIA, and like you said I might forget the lessons but the feeling of accomplishment stays with you.
The last time I learned something new was at this moment with you! I would love love love to go to a cooking school. University was interesting, it was where I learned to be a photographer, but my heart is in food.
Psst… Show us more on how to cook duck! I need the help lol.
Laura
hope i could participate too in a cooking class like this! everything i see look delicious!
Wow. You’ve learnt so much! Good work 🙂 I’d love to take a few cooking classes… I mean, I need to… lol… one day!
I’ve never heard of CIRA, but it looks so interesting, as is your passion for learning! I learn something new every time I find a new blog to read, especially yours.
Gosh, can I come live your life? I’d like to take cooking lessons. Very nice work, Trissa!
I’m learning every day! When it comes to cooking, I learn so much from visiting wonderful blogs such as yours. Learning how to be a more intuitive, independent cook is still in progress, but it is such a fun experience! Your version is simply lovely and I am now determined to finally make/eat Brussel sprouts. 😎
Wow the stuffed chicken leg looks amazing. I love how the dishes you’ve learnt have become your own signature dishes. Who knows, maybe you should start teaching your own cooking classes too! 🙂
What a fab post this is!! We learn constantly!
Thanks for sharing this with us!! I feel that I am back in Culinary school!
great post as usual .. thanks .. you just gave me a few more ideas to play with
The last time I learnt something was at this class! 😛 Thanks for taking me along, it was lots of fun and so educational!
This is a very lovely post. Love your zeal in learning to cooking. Cooking is such a creative art which brings real fun and satisfaction. Your presentation looks professional. I love it. Well done.
I think I have said it too many times but i will say it again. I admire your drive and atittude towards achieving your goal. Keep learning, keep cookin, keep writing, keep posting. I ❤ your blog.
Fabulous post Trissa! I totally agree with your message 🙂 I also totally want to eat that stuffed chicken leg, in a big way.
I’m always learning something new, which is a good bonus to still being a student!
Wow on that stuffed chicken leg and your photo is lovely- it made my tummy growl.
I have taken some cooking classes-not as many as you- but you are taking them for the right reason: to try something you would not ordinarily have made.
That’s the reason for a lot of things I do: my book group reads books I might never have picked up, even and you have so good information about steak
I dont know how I feel about deboning anything. I’ll probably pass out. Noooo just joking. I love to get my hands dirty. So sinces you are the Queen of Cooking Classes when are you going to be teaching your friends? Like ME… eheheheh
Wow you can debone a spatchcock and a duck leg! I’m sure all those cooking lessons have paid off judging from the wonderful food I see on your blog 🙂 p.s. love the christmas layout!
Deboning is a culinary skill to be commended! I admire your attitude to cooking, and life in general – it’s all too easy to relegate certain things to the ‘too hard basket’.
And what’s this about having a private lesson with Peter Gilmore?!
you are such an inspiration Trissa. makes me feel like one big loser cos i havent learnt to make anything new at all this month haha 🙂
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O Trissa! How cool is that! You know I love cooking lessons as well, although the one I had yesterday was slightly on the “hard to stomach” lines and will for sure not be something that I will ever try at home, but on the other hand I did learn a lot. And that is always the case! Your classes sound fabulous to me too! And that stuffed chicken looks delicious!
Wow on that stuffed chicken leg and your photo is lovely- it made my tummy growl.
I have taken some cooking classes-not as many as you- but you are taking them for the right reason: to try something you would not ordinarily have made.
That’s the reason for a lot of things I do: my book group reads books I might never have picked up, even though I am a voracious reader.
My mother adored cooking classes- took them all the time. She was a fabulous cook!
Beautiful! Lovely post and agree with the actual take aways of learning :)) more intangible than the words and pages of the books we read!!
I would love to take culinary courses but they are prohibitively expensive here for recreational spending .. haha.. so happy for your posts and look forward more of these ‘teaching’ ones, so I can feel like am in class!! :))
Fabulous post Trissa! I totally agree with your message 🙂 I also totally want to eat that stuffed chicken leg, in a big way.
I’m always learning something new, which is a good bonus to still being a student!
Are you in cooking school or is this a special for you prepared by the chef ? I like that – learned about eat Brussels sprouts. I have an excuse not to eat them, they’re too expensive here. But I want to eat them too. I know they’re good if you cook them well. There’s nothing like learning something new first hand and then doing it yourself. I actually miss learning for a professional chef.