Our Cooking Together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your fine dining evening and are ready to recreate the meals at home.
Starter: Sri Lankan Lamb Rolls with Pomegranate Kachumber;
Main: Ajiwaini Chicken in Kaju Maluwa Curry with Pol Roti Coconut Flatbread & Spiced Poatoes;
Dessert: Lemon Posset;
Sri Lankan Lamb Rolls
Ingredients – Serves 4:
Savoury pancakes: (these could be replaced with spring roll wrappers)
- – 1x cup Plain flour
- – 2x Eggs
- – ½ cup of milk
- – ½ cup of water
- – seasoning
- – 200g Lamb mince
- – 1 onion, diced
- – 1 tsp Fennel seeds
- – 1 tbsp Curry powder
- – 1 tbsp of chopped coriander
- – 2 spring onions, sliced
- – 1 clove of garlic, minced
- – 100g Potato
- – 100g Bread crumbs
- – Eggs x2, beaten
- – 1 Cup Plain flour
- – Oil for frying
This recipe has three parts – pancakes, filling and rolls
To make the filling:
- Peel and wash potato, cut into pieces and boil them in water until well cooked.
- Drain and mash them coarsely and set aside.
- Dice onions.
- Dry roast fennel seeds in little oil until golden and add diced onions and curry leaves and fry further until onions are golden.
- Add the meat and curry powder, salt, stir and cover the dish and cook in low heat.
- Occasionally stir and check adding little water if necessary.
- When the meat is cooked, add the mash potato and stir well.
- Remove from fire when done keep aside.
Make the pancakes:
- Sift the flour and salt into a large mixing bowl with a sieve.
- Now break the eggs into it and begin whisking them.
- Gradually add the milk and water mixture little by little and keep whisking until the lumps have disappeared and the batter is smooth, with the consistency of thin cream.
Make the rolls:
- In a hot pan, spread some oil thinly and spread pancake mix, spread to 15 cm diameter thin crepe and cook on one side only in low heat, do not turn over.
- This takes approximately 30 seconds.
- Remove and spread this pancake on the chopping board or a plate while it is warm and place the cooked side down.
- Place some curry filling at one end (about 2 tablespoon) and fold both ends towards the centre. Then start rolling to about 8 cm long and 3-4 cm diameter rolls.
- This must be done while the pancake is still warm.
- If the end does not stick, use thin mixture of flour and water or beaten egg white as glue.
- Make more rolls and place them on a board.
- Dip each roll in flour, egg and breadcrumb to coat.
- Deep fry in very hot oil until the breadcrumbs turn golden.
- Remove from fire, drain and stack.
- Serve with chilli sauce.
Ingredients – Serves 2:
- – 1x plum tomato, de-seeded and diced
- – 1 small red onion, diced
- – 1tbsp extra virgin oil
- – 1 lime, zest and juice
- – ½ cucumber, de-seeded and diced
- – Handful of pomegranate seeds
- – Salt and pepper
- – 2tbsp of fresh parsley, chopped
- – 2tbsp of fresh coriander, chopped
Add all the ingredients into a mixing bowl, toss and let marinade for at least 20 minutes.
Ingredients – Serves 2:
- – Chicken breast cut into pieces 2x
- – Corn flour 3tsp
- – Salt and pepper to taste
- – Ajwain 2tsp (ground carom seeds)
- – Turmeric ¼ tsp
- – Egg white 1x
- – Garlic powder ½ tsp
- – Onion powder ½ tsp
- – Vegetable oil for frying
- – Chilli sauce ½ tsp
- – Chopped tomatoes 2tbsp
- – Vinegar white 3tsp
- – Sugar caster 2tsp
- – Curry leaves 2x
- – Grated ginger 2cm
- – Green chilli 1x
- – Garlic 2cloves
- – Shallot 1xsmall
- – 1tbsp of buttermilk to finish
- – 2tbsp of vegetable oil
- – Seasoning
For the Chicken:
- Mix the chicken breasts with cornflour, garlic powder, onion powder, turmeric, toasted carom seeds and coat well.
- Add egg white and mix.
- Deep-fry until crispy, golden and cooked through.
For the Sauce:
- Fry onion, garlic, ginger, green chilli, ginger, chopped lemongrass and curry leaves in veg oil for two minutes.
- Add vinegar and sugar, reduce by half.
- Finish with chopped tomatoes, chilli sauce and yoghurt.
- Garnish with fresh coriander.
Kaju Maluwa Curry
Ingredients – Serves 6 to 8:
- – vegetable oil
- – 3 large sweet potatoes, peeled and cut
- – into 4-cm (1.5-inch) chunks
- – 1 large onion, diced
- – 5-cm (2-inch) piece of fresh root ginger,peeled and chopped
- – 3 garlic cloves
- – 2 green chillies, trimmed and chopped
- – 12 fresh or frozen curry leaves
- – 2 teaspoons ground turmeric
- – 1 cinnamon stick
- – 1 tablespoon Madras curry powder
- – 3 x 400ml (14fl oz) cans coconut milk
- – 100g (3Voz) creamed coconut
- – 1 tablespoon caster sugar
- – 400ml (14fl oz) boiling water
- – Salt and pepper
- – 250g (8oz) roasted cashew nuts, to garnish
- Preheat the oven to 200°C/fan 180°C/Gas Mark 6. Drizzle a little vegetable oil on to the base of a roasting tin. Add the sweet potato pieces, season with salt and mix together thoroughly. Roast for 15 minutes, until cooked through. Set aside.
- Heat a splash of oil in a large saucepan, sauté onion, garlic, ginger and chillies for 5 minutes.
- Add the curry leaves and fry quickly for 10–15 seconds, being careful not to burn them.
- Add all the spices, fry for a couple of minutes.
- Stir in the coconut cream, creamed coconut and sugar. Bring to a simmer and cook for 15 minutes, until the curry has thickened and reduced.
- Stir the cooked sweet potato into the curry and cook for a further 6–8 minutes until heated through. Spoon the curry into bowls, garnish with roasted cashew nuts and serve with the rice, Coconut Rotis and Tomato & Coconut Sambal.
Pol Roti Coconut Flatbread
Ingredients – Serves 2:
- – 170g plain or 00 flour – plus extra for dusting
- – 20g of desiccated coconut
- – 10 ml of olive oil
- 10ml coconut butter
- – 80ml water
- – 0.5tsp of baking powder
- Add all the ingredients into a mixing bowl, stir all together using a wooden spoon…once it all combines, take the dough with your hand until it becomes a springy dough. If your dough is too sticky, add a little more flour. If too crumbly, add a little more water.
- Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook.
- Split dough into 8 balls, heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin.
- Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
- Add 2 -3 flatbreads to your pan at a time and cook until you see the rotis blister and char.
- Once both sides cooked, keep wrapped in tea towel – this softens your flatbreads.
Ingredients – Serves 4:
- – 500g Baby New Potatoes
- – 1x red pepper, de-seeded and sliced
- – ½ tsp Cumin Seeds
- – ½ tsp Coriander Seeds
- – ½ tsp Fennel Seeds
- – 3tbsp Vegetable Oil
- – 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. Slice the potatoes when cool enough to handle.
- Heat a non-stick pan over medium-high heat and add oil, sauté the potatoes until golden, season well with salt and pepper, throw in all the spices and cook for further 1 minute.
- Add chillies and red pepper and cook until al dente.
- Add lime juice and kebab masala, adjusting them to taste, then serve.
- Garnish with loads of fresh mint and coriander.
Lunu Miris Sambal
- -100g Red onion Chopped
- – 20g Chilli flakes
- – 12g Salt Table salt
- – 1tsp Chilli powder
- – 20g Lemon juice/ lime juice If using lime juice then reduce to 15g
- – 20g Maldive fish flakes (optional)
- Soak Maldive fish, if using, in water for 10 minutes, then discard the water and add the Maldive fish to the mortar pestle and pound until it is smashed and palatable.
- Place all ingredients in a blender except the Maldive fish and blitz until it looks like a paste.
- Add the blended onion mixture to the mortar pestle and pound until it is well blitz.
- Serve with coconut roti.
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
- 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.
Ingredients – Serves 3-4:
- – 300ml of double cream
- – 60g caster sugar
- – 1 juicy lemon
- Squeeze the lemon.
- 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.
- Take the pan off the heat and whisk in the lemon juice.
- Strain this into a jug and leave to cool for 20minutes.
- 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.
- Refrigerate for 6 hours minimum.
- Serve with fruit and edible flowers