A few months ago in March I followed the online Aviko Spring Workshop. We prepared a 3-course dinner with spring ingredients, a dinner which would also be suitable for Easter. Aviko, a seller of frozen potato products, was the host of the event.
Aviko Spring Workshop
The potato seller had hosted such events before, at Christmas 2020 a 5-course dinner and the 2 years before at Christmas workshops on site. You could register for the Aviko workshop by email. Lots of people participated. It was hosted on 2 evenings, Friday 26th March and Saturday 27th March. I attended the one on Friday.
There were 2 hosts presenting the event, one of them the chef. They talked us through every step of the process. They went slow, since they were chatting a lot. Apparently with the Christmas workshop they were going too fast, now it could have gone faster. It took about 3 hours in total to prepare and eat each course. With each step the chef explained how best to do it. Handy tricks in how to prepare and get the best end result.
The 3 courses
The 3 courses were sweet potato soup with swirl and chervil as the first course, then lemon gratins with pork loin, remoulade sauce and spring vegetables, followed by trifle with ginger curd cheese, red fruit and rösti ginger snap. We loved all 3 courses, the soup was simply delicious. The main dish was really good and the dessert tasteful. The ginger snaps were a bit soft, I couldn’t get them crunchy enough. But the dessert was still delicious.
All in all the workshop was a success, we all loved the dishes. It was enough for the 3 of us. The preparation was easy to follow, although the speed could have been faster.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Sweet Potato Soup with Swirl and Chervil
Allergies: onion, meat, dairy, gluten, wheat
225 grams cubed sweet potato
1 tablespoon olive oil
½ teaspoon curry powder
2 tablespoons crème fraiche
1 clove of garlic
¼ teaspoon ground cumin
1 tablet of meat broth
1 tablespoon truffle tapanade
Cut the onion and the garlic.
Heat olive oil in a soup pan. Add the onion and garlic, after a minute stir in the curry and cumin.
Crumble the broth tablet and add this to the pan together with half a liter of water. Bring to a boil. Cook the cubed potatoes for 10 minutes in this.
In a bowl swirl the tapenade through the crème fraiche.
Purate the soup with an immersion blender. Season with pepper and salt. Pour the soup into bowls and top with the truffle cream and some chervil.
Lemon Gratins with Pork Loin, Remoulade Sauce and Spring Vegetables
Allergies: citrus, dairy, pork, onion, egg, gluten, wheat
4 gratins with thyme and rosemary
50 grams grated cheese
20 grams butter
250 grams pork loin
½ sweet and sour pickle
1 ½ tablespoon mayonnaise
2 tablespoons olive oil
200 grams green asparagus
75 grams snow peas
50 grams peas
4 slices of country ham
Cut the lemon in 4 slices. Remove the pits and the peel. Place a slice of lemon on each gratin. Top with the cheese and pepper.
Bake the gratins 25 minutes in a preheated 220°C/428°F oven.
Cut the pickle in small pieces. The same with the onion. Mix the pickle, ½ tablespoon onion and pickle moist with the mayonnaise. Add salt and pepper for flavor.
Melt butter in a cast iron pan. Sprinkle the pork loin with salt and pepper. Cook for 4 minutes, turning the pork a few times. Place them in the oven with the gratins for 10 minutes. After taking the pork loin out of the oven, cover with alu foil. Let rest for 5 minutes.
Cut the asparagus in 3 centimeter pieces. Cook the rest of the onion a minute in olive oil. Then add the asparagus and peas. After 4 minutes toss in the snow peas. After another 4 minutes season with salt and pepper.
Place one gratin on a plate. Place a slice of ham on top and top that with a spoon of remoulade sauce. Slice the pork loin. Serve the gratin with the pork loin and vegetables.
Trifle with Ginger Curd Cheese, Red Fruit and Rösti Ginger Snap
Allergies: dairy, wheat, gluten, strawberries, cinnamon
250 grams full-fat yogurt
25 grams rösti
15 grams unsalted butter
20 grams flour
40 grams sugar
2 teaspoons sugar
A bit of ground cinnamon
1 ½ slice of cake
1 tablespoon strawberry jelly
3 balls of candied ginger
50 ml (heavy) cream
50 grams strawberries
Place the yogurt in a (tea) towel on a seaf, 4 hours before preparing the dessert. Place the seaf on a bowl.
Melt the butter. Let cool down again. Place the flour, sugar, cinnamon and a bit of salt in a bowl. Add the butter and a tablespoon of water. Stir with a fork until a thick batter. Stir in the rösti.
With 2 teaspoons form 6 cookies. Flatten them a little bit. Bake in a preheated 180°C/356°F oven for 10 minutes or longer. Let cool down.
Top the cake with the jelly. Cut the cake in pieces. Place in 3 different glasses.
Cut the ginger thinly. Beat the cream with the teaspoons of sugar until whipped cream. Stir the whipped cream and ginger through the curd cheese. Place this on the cake in the glasses. Slice the strawberries. Place on top if the whipped cream. Crumble a ginger snap as a finishing touch. Serve!