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Sweet and sour chicken, egg-fried rice
Chocolate fondant, crème Chantilly
Ingredients – Serves 4:
- – 3x boneless skinless chicken breast or thighs, cut into thin or flat strips
- – panko breadcrumbs
- – 2 large eggs
- – plain flour
- – sea salt to taste
- – black pepper to taste
- – 1 teaspoon garlic powder
- Cut chicken breast into strips. Make sure they are even sized so that they cook evenly. The thicker they are, the longer they will take to cook. Season chicken strips salt, pepper, garlic powder. Set aside.
- Place breadcrumbs in a medium mixing bowl, found in another one.
- In another medium bowl, beat the eggs until smooth.
- In large frying pan, fill pan about 1/4 ” high and heat oil temperature to about 375 degrees. Do not let oil get too not or else the chicken strips will burn on outside and still be raw on inside.
- Dredge chicken cutlets strips in flour, egg, then panko breadcrumbs. Press chicken cutlet into the bowl of panko breadcrumbs so that they completely coat the chicken cutlet. Repeat this process for all chicken pieces.
- Pan-fry the chicken till golden brown on both sides and until the chicken is fully cooked in the center.
- Serve warm with your favorite dip: ketchup, mustard, bbq sauce, sweet & sour sauce.
Sweet & Sour Sauce
- – 1shallot, diced
- – 2 cloves of garlic, crushed and roughly chopped
- – 50g Brown Sugar or palm sugar
- – 50g Malt Vinegar
- – 70g Tomato Sauce or Ketchup
- – 100g of chopped tomatoes
- – 1 small tin pineapple chunks in juice
- – 1 tbsp light soy
- – 2 sliced spring onions (optional)
Saute your shallot in a teaspoon of veg oil until translucent, add with garlic,
- Combine all the other ingredients except the spring onion in a pan.
- Simmer for 10 minutes.
- Garnish with spring onion.
Ingredients – Serves 4:
- – 150g long grain or basmati rice
- – 2 tbsp sesame, vegetable or olive oil
- – 2 large free-range eggs, beaten
- – 1 small onion, finely chopped
- – ½ red pepper, finely chopped
- – 2 garlic cloves, crushed
- – 3cm piece fresh root ginger, peeled and grated (optional)
- – 2 spring onions, finely sliced
- – 50g frozen peas, defrosted (optional)
- – 1 tbsp light soy sauce
- – salt and black pepper
- Tip the rice into a medium saucepan. Add 300ml water and bring to the boil. Reduce the heat, cover with a lid and simmer for 10 minutes. Remove from the heat, drain off any excess water and leave to steam dry, uncovered in the pan until ready to use.
- Heat a tablespoon of the oil in a frying pan or wok over a medium heat, add the eggs and cook, stirring, until scrambled. Transfer to a plate and return the pan to the heat.
- Heat the remaining tablespoon of oil in the pan over a high heat, add the onion and pepper, then season with salt and pepper. Fry for 2 minutes, then add the garlic.
- Reduce the heat to medium, add the cooked rice, spring onions, peas, if using, scrambled egg and soy sauce. Toss together and cook for 3–5 minutes, or until heated through.
Who can resist the scrumptious taste of chocolate, chef showed us how to make the perfect melt in the middle pudding.
Ingredients – Makes 4:
- – 100g butter, plus extra for greasing
- – 100g dark chocolate (60-70% cocoa solids), roughly chopped or broken into small chunks
- – 100g plain flour
- – 100g caster sugar
- – 25g cocoa powder
- – 25g melted butter
- – 2 medium eggs
- – 2 medium egg yolks
- – Vanilla ice cream, crème fraiche, mint & berries
- – Preheat the oven to 190˚C/170˚C fan/Gas 5.
- – Grease 4 ramekins with butter.
- – Dust inside of ramekins with cocoa powder.
- – Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally.
- – Remove from the heat, sift over the flour and then whisk it in.
- – In a separate bowl, whisk together the eggs, egg yolks and sugar until combined, then whisk this into the chocolate mixture, until smooth and well combined.
- – Pour the chocolate mixture into the ramekins.
- – Leave to set in fridge for minimum 20minutes but can be overnight.
- – Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little.
- – Remove from the oven, and gently loosen the edge.
- – Carefully invert each fondant onto a plate. Serve with crème fraiche or vanilla ice cream, mint and berries.