Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners for the family to cook again.
- Katsu Curry
- Sweet Potato Roti
- Sri Lankan Tofu and tomato curry
- Sri Lankan spice mix
- Gunpowder Potatoes
Ingredients – Serves 4:
For the chicken
- Courgette or aubergine or tofu, sliced
- 2tbsp of cornflour
- 250g breadcrumbs
- Rapeseed oil for frying
For the coconut curry sauce
- – 1 tbsp of olive oil
- – 1 onion, diced
- – 2 cloves of garlic
- – 3cm of ginger, grated
- – 1 carrot, peeled, grated
- – 1 tsp of mild curry powder
- – 1 tsp of turmeric
- – 100ml of veg stock
- – Salt and pepper
- – 300ml of coconut milk
- – 1 tbsp of light soy sauce
For the stir-fried red rice
- – 300g of red or black rice, boiled
- – 1 tbsp of oil
- – 2 spring onions, chopped
- – 1 red onion, sliced
- – Handful of chopped coriander
- – Soy sauce to season (tamari)
- – 1 lime, juice and zest
For the Sauce:
- Heat the oil in a small saucepan, add onion, garlic, ginger and spices, fry for a couple of minutes, add carrot, fry for additional two minutes. Pour in the veg stock and coconut, simmer for about 20 minutes to reduce the liquid, season well and blend if you prefer smooth sauce.
For the breaded vefg or tofu:
- In a bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the veg into the flour mixture. Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning until well coated.
- Fry in rapeseed oil until golden brown and cooked through
For the rice:
- Heat the oil in a wok or large frying pan, add onion and fry until translucent. Add the rest of your ingredients and serve straight away.
- Toppings/garnishes – Serve with some toasted peanuts, chopped chillies and some extra chopped coriander.
Sweet Potato Roti
Ingredients – Makes 6:
- – 1 cup sweet potatoes, cooked
- – 2 cups of self-raising flour (have some more just in case)
- – Seasoning
- – Optional dry herbs, garlic or onion powder, spices etc
- Mix all ingredients above in a mixing bowl. Make sticky dough, wrap in cling film, let rest in the fridge for 20 minutes.
- Flour your bench and roll until thin.
- Cook for 1 minute on each side in a hot non-stick frying pan, without any oil.
Sri Lankan Spice Mix
- 4 tbsp Coriander seeds
- 2 tbsp Fennel seeds
- 2 tbsp Cumin seeds
- 1 tbsp Uncooked rice (basmati)
- 1 tsp Black peppercorns
- 1 tsp Mustard seeds
- 1/2 tsp Fenugreek seeds
- 5 Cloves
- 5 Cardamom pods shelled
- 2 sprigs Curry leaves
- – Spice/Coffee Grinder
- Heat a fry pan in medium high.
- Add all the spices, seeds, and curry leaves. Keep stirring continuously and roast for about 5 minutes or till the cumin seeds turn golden brown and mustard seeds start to splutter. Curry leaves should turn dry and dark.
- Transfer the spice blend to a plate and let it cool for a minute. Then use a spice or coffee grinder to grind to a smooth powder.
- Transfer to an airtight container and use a dry spoon when you need to scoop out the curry powder.
- This makes about 1/2 cup of curry powder. Double or triple as needed.
Sri Lankan tofu and tomato curry
Ingredients – Sticky sauce – serves 2
- Chilli sauce ½ tsp or 1 tbsp of Korean chilli paste Gochujang
- Chopped tomatoes 400g
- 1tsp of Sri Lankan spice mix (recipe attached)
- Vinegar white 1tbsp
- Palm sugar 1tsp
- Curry leaves 3x
- Grated ginger 2cm, peeled and grated
- Green chilli 1x
- Garlic 2 cloves, peeled
- 1x white onion, peeled and sliced
- 1 tbsp of yoghurt to finish
- 1 red pepper, sliced
- 2tbsp of vegetable oil
- Place a medium saucepan on heat, add 1 tbsp of oil and sauté onion until cooked, for about five minutes, followed by garlic. Sauté for extra minute, make sure not to burn it.
- Add ginger and chilli and cook off for a minute, followed by spice mix.
- Spices need to be cooked off well to prevent grainy sauce.
- All the other ingredients can go in, apart from yoghurt.
- Cook for at least 15minutes on lower heat, finish with yoghurt, garnish with coriander.
Ingredients – Serves 4:
- – 500g Baby New Potatoes
- – ½ tsp Cumin Seeds
- – ½ tsp Coriander Seeds
- – ½ tsp Fennel Seeds
- – 1 tbsp Vegetable Oil, for brushing
- – 25g Butter, melted
- – 6 Spring Onions, finely chopped
- – 5g Fresh Coriander Leaves, finely chopped
- – 3 Green Chillies, finely chopped
- – ½ tsp Sea Salt Flakes
- – 2 tbsp Lime Juice
- – 1-2 tsp Kebab Masala
You’ll also need…
- – Pestle and mortar
- Boil a large pan of salted water. Add the potatoes and cook until just tender – 12-15 minutes.
- Meanwhile, toast all the seeds in a hot dry frying pan for 2 minutes until fragrant. Crush them in a pestle and mortar, then set aside.
- Drain the potatoes and steam dry in the colander for a minute.
- Heat the grill to high. Put the potatoes on a baking tray. Brush with oil and grill until crispy and browned – 5-7 minutes. Turn the potatoes over and repeat to
crisp and colour the other side.
- Put the crushed spices in a large bowl with the melted butter, spring onions, coriander and chillies.
- Remove the potatoes from the grill and divide each one in half, using a metal spoon so you create rough edges. Put the potatoes straight into the spice bowl and toss until well combined.
- Add the sea salt, lime juice and kebab masala, adjusting them to taste, then serve.