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 for the family to cook again.
Starter: Pork Gyoza with Matsuhisa Dressing
Main: Katsu Curry with Tsukemono pickled cucumber
Ingredients – Serves 5:
- – 1 lb. ground pork
- – 1/4 cup chicken broth
- – 2 spring onions, thinly sliced
- – 2 cloves garlic, grated
- – 2 tbsp soy sauce
- – 2 tsp sesame oil
- – 2 tsp freshly grated ginger
- – 2 tsp fish sauce (optional)
- – 1 large egg, lightly beaten
- – Flour, for surface
- – 50 dumpling wrappers
- – Vegetable oil, for frying
- Make dumplings: In a large bowl, combine pork, broth, spring onions, garlic, soy sauce, sesame oil, ginger, fish sauce if using, and egg. Stir ingredients together, using your hands or a wooden spoon, until fully combined.
- Line a small baking sheet with parchment paper and dust lightly with flour.
- Place 4 dumpling wrappers on your work surface, and keep remaining wrappers covered with a clean kitchen towel. Place a heaping teaspoon pork filling just below centre on each wrapper. Wet the edge of wrapper with water and fold top half over bottom half and pinch border to seal. Alternatively, pleat dumplings by making small folds starting on one edge and ending on the other, pinching firmly to seal after each fold. Place on prepared baking sheet and continue stuffing and sealing dumplings until all pork mixture is used.
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add dumplings in an even layer, sealed side up. (Touching is OK!) Fry for 1 to 2 minutes, or until golden on the underside.
- Add 1/3 cup water to skillet, lower heat to medium-low, and cover with a tight-fitting lid. Let steam for 3 minutes, then adjust lid so it is ajar, allowing steam to escape. Cook until no water remains, about 3 minutes more.
- Use a spatula to transfer dumplings to serving plate, crisp side up. Repeat process until all dumplings are cooked.
- Serve pot stickers with dipping sauce on the side.
- – 1 shallot, chopped
- – 1 spring onion, chopped
- – 5 tablespoons soy sauce
- – 1/4 cup rice vinegar
- – 4 teaspoons water
- – 1 teaspoon sugar
- – 1 pinch fine sea salt
- – 1/2 teaspoon mustard powder
- – 1 pinch freshly ground pepper
- – 4 tablespoons toasted sesame oil
- Place diced shallot, spring onion, soy sauce, vinegar, water, sugar, salt, mustard, and pepper in a bowl and whisk until sugar and salt are dissolved and mixture is combined. Whisk in oils until combined.
Ingredients – Serves 4:
For the chicken:
- – 12 chicken mini fillets
- – 2tbsp of cornflour
- – 250g breadcrumbs
- – Rapeseed oil for frying
For the coconut curry sauce:
- – 1tbsp of olive oil
- – 1 onion, diced
- – 2cloves of garlic
- – 3cm of ginger, grated
- – 1 carrot, peeled, grated
- – 1tsp of mild curry powder
- – 1tsp of turmeric
- – 100ml of veg stock
- – Salt and pepper
- – 300ml of coconut milk
- – 1tbsp of light soy sauce
For the stir-fried red rice:
- – 300g of red or black rice, boiled
- – 1tbsp 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 chicken:
- In a bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken 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 cashews, chopped chillies and some extra chopped coriander.
Tsukemono Pickled Cucumber
Ingredients – Serves 8:
- – 20g Fresh ginger (approx 2-inch piece)
- – 1 Bird’s eye chilli
- – 3 Japanese / Persian Cucumbers (or 1 English cucumber)
- – 1 + 1 tsp Salt
- – 2 tbsp Sugar
- – 1 tsp Sushi Vinegar OR Rice vinegar
- – 1 tsp Soy sauce
- – 1 tsp Sesame oil
- – White sesame seeds to garnish
- First, peel the skin off the ginger and cut into thin strips.
- Deseed the chili and cut into thin slices.
- Wash the cucumber and sprinkle a chopping board with 1 tsp of salt. Roll the cucumber in the salt.
- Wash off the salt and dry the cucumber. (If you’re using English cucumber, cut it in half lengthways and scoop out the seeds with a spoon.)
- Smash the cucumber with something sturdy like a rolling pin. Crush/break it slightly, but not too much. This helps the cucumber absorb more flavour and adds more interesting textures to your pickles.
- Roughly cut the cucumber into bitesize chunks.
- Place the cucumber in a Ziplock back with your cut ginger and chilli, then add 1 tsp salt, 2 tbsp sugar, 1 tsp rice vinegar, 1 tsp soy sauce and 1 tsp sesame oil.
- Massage the ingredients into the cucumber to evenly distribute them.
- Marinate in the refrigerator for at least one hour. (Best taste is after 1 day.)
- Sprinkle with sesame seeds upon serving.