Jamie’s Ministry of Food, Ipswich

 It’s week ten of Jamie Oliver’s cooking course at the Ministry of Food in Ipswich, Queensland, and roast chicken is on the menu. I arrive just as the class is starting and can hear Jamie congratulating the students for finishing the course. He’s chatting away on a video screen on the kitchen wall, congratulating them for completing the course, and a couple of the students make some amusing remarks. “That man never stops talking!” exclaims one. “That’s because he’s a Londoner,” says another. The students are shown a Jamie video in week one (as an introduction to the course) and in week 10. Now it’s down to work. “Remember the housekeeping rules,” says teacher Rebecca Zappala.  “Wash your hands.  Always let people know when you’re carrying something hot…” The classes last for 90 minutes and cost $100 for a complete course, $50 for a half course. “This is such a great family meal,” says Rebecca. “And you can get the kids to help you with it.” She’s already popped a chicken in the oven prior to the class to ensure it’s cooked in time for lunch. The students start by peeling and cutting the vegetables (potatoes, carrots and parsnips). “Find the flat edge of the vegetable when cutting,” she instructs. “And try to cut each vegetable a similar size so that they cook evenly. “We’re getting back to the basics here, but we can always learn something new.” There are four students in this class: Susan Olsen, Doreen Andrews and Ethel Peacock (who are friends), and Ken Sbeghen. Anyone over 12 years of age is welcome, though 12 – 16 year olds must be accompanied by a parent or guardian. Rebecca shows them how to prepare the chicken by placing it on a trivet in the baking tray (which helps the air to circulate). She then rolls a lemon and pops it inside, inserts some fresh sprigs of rosemary, drizzles it with olive oil and seasons it with salt and pepper (in Jamie’s recipe, he parboils the lemon with the potatoes, then stabs it a few times with a skewer before inserting it into the chicken). The vegies are placed on separate trays, each lined with baking paper. They’ve been par-boiled and the potatoes are “chuffed” (or shaken) in the colander to give them a rough edge (which will crisp better), then popped in the oven.When the first chook is cooked, she removes it from the oven and allows it to rest. “It’s really important to allow the muscles to relax sot that the juices to come back into the flesh,” she says. While it rests, she demonstrates how to make the gravy with home-made chicken stock and a splash of wine, and the students help clean up. The chook is then checked for doneness and cut into serving pieces. The vegies are removed from the oven and the students sit down to eat. “I’ve broadened my repertoire since coming here,” says Ken.  “I usually do pastas and stir-frys at home.  It’s been fun.” One of Doreen’s favourite dishes was the Thai Green Curry. We also really liked the risotto, and the pear and ginger crumble was wonderful.” Doreen admits she’s really sad it’s finishing. It’s a great way to meet new people,” she says. “Ethel and I don’t know what we’re going to do now on a Wednesday.”