Cooking Together – Asian Inspired Winter Menu

Cooking Together – Asian Inspired Winter Menu

Our cooking together 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 and make a great combination for dinner party ideas.

South East Asian broth with prawn dumplings

Ingredients: Serves 4

Prawn dumplings

  • 8 uncooked medium king prawns (360g)
  • 1 clove garlic, crushed
  • 2 teaspoon oyster sauce
  • 1 teaspoon fish sauce
  • 1/2 teaspoon brown sugar

16 wonton wrappers

  • Asian broth with prawn dumplings
  • 1 litre (4 cups) chicken stock/vegetable stock
  • 1 litre (4 cups) water
  • 1/3 cup (80ml) light soy sauce
  • 1/4 teaspoon sesame oil
  • 2-centimetre piece fresh ginger (10g), cut into matchsticks
  • 350 grams of pak choi cut into 5cm lengths
  • 2 green onions, sliced thinly
  • 1 fresh long red chilli, sliced thinly

Method

  1. 1. To make prawn dumplings, shell and devein prawns; chop meat finely.
  2. 2. Combine prawns, garlic, sauces and sugar in small bowl. (Jason also suggests filling with vegetables of your choice, Chinese cabbage, herbs, carrots or roast chopped pork or chicken.)
  3. 3. Place one teaspoon of mixture into centre of each wrapper; brush around edges with a little water. Gather corners above filling; twist to enclose filling and form dumplings.
  4. 4. Combine stock, coconut milk, water, soy sauce, sesame oil and ginger in large saucepan; bring to the boil. Reduce heat; simmer broth, uncovered, 10 minutes. Add pak choi and half the onion.
  5. 5. Place dumplings into the simmering broth cook for 5 minutes
  6. 6. Divide dumplings among serving bowls; top with hot broth, remaining green onion and chilli.
image of Sunday cooking together at the cookery school Didsbury near Cheshire
image of gyozos in a steamer
Image of Fit Food Class at the dining table enjoying their meal at Food Sorcery, Didsbury

Easy vegetable stock 

Ingredients: Makes plenty to use and freeze

  • 2 carrots
  • 2 onions
  • 2 celery sticks
  • 1 leek
  • A few bay leaves
  • A generous pinch of black peppercorns
  • A small bunch of fresh parsley

Method

  1. 1. Put the carrots, onions, celery sticks and leek, all roughly chopped, into a large pan with the bay leaves, black peppercorns and fresh parsley.
  2. 2. Fill the pan with water to cover well, then bring to a gentle simmer – the water should barely bubble.
  3. 3. Cook for 30 minutes to 1 hour, removing any scum that forms on the surface, then strain and set aside to cool. Divide among freezer bags, then freeze for up to 6 months.

Note 

Add coriander, basil, garlic, and or lemon grass for an Asian twist 

Vietnamese inspired Lime Caramel Fish

A dish with so many flavours of South East Asia

Ingredients: Serves 2

  • White firm portion per person – fish Pollack Hake Haddock Cod are all suitable
  • 1 tsp of peanut oil or vegetable oil
  • 1 shallot diced
  • 1 clove of garlic crushed
  • Grated to ginger to taste
  • 1 tsp of sugar palm sugar or brown
  • 1 tsp of Nam Pla fermented fish water
  • 1 tsp of light soya sauce
  • 1 tsp of lime juice
  • 2 Tablespoons of coconut milk

Method

  1. 1. Heat a small fry pan add the oil
  2. 2. Crush the garlic –cut the shallot and add, cook for a few seconds add the grated ginger stir
  3. 3. Pop in the oiled fish fillets cook for 2-minute turn over cook further 2 minutes
  4. 4. Add the coconut milk soya sauce and a little water
  5. 5. Add also any shredded pak choy or spinach
  6. 6. cover and cook for 4 minutes
  7. 7. In a small pan heat the sugar and nam pla with a little water. When hot and melting. Squeeze in the lime juice shake pan to form a caramel
  8. 8. Pour the caramel over the fish

 

image of Fit Food Class men cooking together preparing ingredients at Food Sorcery Didsbury
image of crispy Thai fish cookery bby Chrochaba Harper at Food Sorcery
image of thai Green curry made at the Cookery school Manchester near Cheshire dining together

Red Rice or wild riceGao Da San

This rice as a wonderful texture, it’s basically an unpolished rice and as a great fibre content for the diet, it can be eaten hot or cold as a yummy salad side. Serve with fish meat poultry or on its own perfect.

Ingredients: Serves 2

  • 140 grms Red Rice or wild rice (Rinsed)
  • 250 ml of water
  • 1 tbspTomato puree/katjup manis.

Method

  1. 1. In a small saucepan bring the rice and water to the boil and simmer for 20 minutes until the water has been absorbed it’s fine to stir this rice. The rice should be soft yet with a slight chewy texture.

Note

The above can also be Ketchup Red Rice – This is cooked exactly the same way but with the addition of sweet soya sauce or Ketjap Manis

Dessert Recipes: Italian Lemon Posset or Chocolate Tart.

Italian lemon Posset

This is an Italian classic, and is great for a dinner party – as it can be made in the morning.

You could crush up biscuits of your choice and put in the bottom of the glass.  A classic Italian version would be an amaretti and serve a glass of amaretto on the side!

Ingredients: Serves 2

  • ·      300ml of double cream
  • ·      60g caster sugar
  • ·      1 juicy lemon
 
 
 
 
 
 

Method

  1. 1. Squeeze the lemon
  2. 2. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  3. 3. Take the pan off the heat and whisk in the lemon juice
  4. 4. Strain this into a jug and leave to cool for 20minutes.
  5. 5. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  6. 6. Refrigerate for 6 hours minimum.

Serve with passion fruit and tuilles!

Chocolate Tart

Ingredients: Serves 6

  • 200g – Digestive biscuits
  • 100g – Butter
 
 
 
 
 
 

Ingredients: Chocolate ganache filling

  • 2 Eggs
  • 130ml – Whole Milk
  • 230 ml – Cream
  • 330g – 70% Chocolate

Method

  1. 1. Melt your butter in a pan.
  2. 2. Put the biscuits in a food processor
  3. 3. Add your melted butter to your biscuits until the mix is strong enough to form a base, if not add more butter.
  4. 4. Push the mixture into a flan case, ideally it should have a loose bottom and pop into the fridge to chill.

Method

  1. 1. Melt the chocolate over a bain-marie.
  2. 2. Boil together your milk and cream.
  3. 3. Whisk your eggs in a separate bowl.
  4. 4. When your milk and cream has boiled, slowly add to your eggs and whisk together.
  5. 5. When your chocolate has melted, slowly add your liquid mixture to your chocolate and mix together.
  6. 6. Pour over the base and leave it to chill in the fridge.

Serve with raspberries, passion fruit and cream!

Cookery Classes at the Cookery School Manchester

Fun filled, hands on cookery classes, team building, kids cookery, coffee lovers, and foodie events, all led by our expert chefs.

From novice to expert, healthy to gourmet, we’ve got classes to suit all and can adapt to dietary or allergy requirements on request.

Food Sorcery Cookery and Barista School, Didsbury, with views over the river, easy transport links and a Hotel, pool & gym onsite, it’s the perfect place to have fun with food, learn tips and tricks from experts and to gain cooking confidence.

Upcoming Classes  – click here for details

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