For this session, there are five (5) mouth-watering recipes that CHEF RIKKS shared with us. Crabcakes with Aioli Dill Sauce,  Poached Salmon with Dijon Cream Sauce, Honey Sesame Glazed Prawn with Arugula & Raspberry Vinaegrette, Pan-Grilled Sea Bass with Port Wine Reduction, Cream Dory Tandoori with Raisin Couscous

Personally I like all of them, after Chef Rikks showed us how easy to cook them and after eating the portions we were given. It's not the traditional tasting, because the sampler came in big portions unlike in other cooking demos I have attended. But what keeps me wishing to have a go at cooking them are the Crabcakes with Aioli Dill Sauce, the Honey Sesame Glazed Prawn with Arugula and Raspberry Vinaegrette, and the Cream Dory Tandoori with Raisin Couscous.

Ingredients

• Cream Dory fillets, cut into cubes
• 1 tbsp Garam masala, cumin powder, turmeric, curry, nutmeg, coriander seeds, cardamom, cinnamon seeds
• 1 cup Greek yogurt
• 1 cup couscous (dry)
• 1 1/2 cups chicken stock
• A handful of raisin
• 1 lemon/box of couscous

Methods

1.  Mix yogurt and all dry spices together. 
2. Skewer the fish cubes and season with salt and pepper.
3. Pour over yogurt mixture and refrigerate for 30 minutes.
4. Bring chicken stock to a boil.
5. In a large bowl, pour heated stock over couscous mixture. Add lemon zest.
6. Cover and let set for 10 minutes.
7. Mix with a fork to ensure couscous is nice and fluffy. Add raisins.
8. Place skewers over a grill on high heat.
9. Serve over couscous.

After plating, each dish was taken to a designated table where the invited food photographers could take pictures without disrupting the class.  We had picture takings, too, with Chef Rikks. Wonder if Tess will send me a copy for posterity.One thing is sure, though this is my first, it certainly won't be the last Maya class I'll attend.So MTL, be ready.