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 Chilli Tomato Chutney
Main: Ajwaini Chicken with Galle Kiratta Curry and Flatbread
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.
Chilli Tomato Chutney
- – 500g red onions, finely sliced
- – 1kg fresh cherry tomatoes, chopped
- – 250g of roasted red peppers, pealed
- – 4 garlic cloves, finely sliced
- – 8 – 12 fresh red chillies, roughly chopped
- – a thumb-size piece of ginger, peeled and chopped
- – 250g brown sugar
- – 150ml red wine vinegar
- – 5 cardamom seeds
- – 1/2 tablespoon paprika
- Place all of your ingredients into a large, heavy-based pan and bring to a gentle simmer, stirring occasionally.
- Simmer for 1 hour.
- Using a handheld blender, blend all of the ingredients, but not so much that it becomes a puree.
- After simmering, bring to a gentle boil so that the mixture turns dark, jammy and shiny.
- Place into sterilized jars and place in the fridge for the night. Will keep for 6 weeks.
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.
Galle Kiratta Curry
Make with fish or chicken, or if you prefer to eat vegetarian, how about cauliflower. We think this will become a favorite in your house! It is very easily adaptable, add chilli or not, coconut milk or not. You could of course buy a curry powder, but we think that making your own makes all the difference. Pop it into a jar and it will keep for several months.
- 4 tbsp coriander seeds
- 3 tbsp cumin seeds
- 2 tbsp black peppercorns and 2 tbsp uncooked rice
- 1 tbsp black mustard seeds
- 3 tsp. cloves
- 2 tsp. green cardamom (seeds from the pods)
- 1 tsp. fennel seeds
- Toast all in a pan, taking care not to burn. Grind in a food processor or nutri-bullet – alternatively use a pestle & mortar and crush!
- – 2 tbsp of vegetable oil
- – 1 onion, sliced
- – 4 garlic cloves
- – 1-inch grated ginger
- – 4 curry leaves
- – 1tbsp Sri Lankan curry powder (see above)
- – 1 cinnamon stick
- – ½ tsp salt
- – 1 tsp cayenne or chilli powder (more if you like it hot)
- – 1 tbsp paprika
- – 1 green chilli (sliced in half length ways)
- – 5 cherry tomatoes
- – ½ tin of chopped tomatoes
- – Handful of sun blushed tomatoes
- – 2 tspn brown sugar
- – 2 tspn apple cider vinegar
- – ½ tin of coconut milk
- – Handful of chopped coriander (garnish)
- – 1 red chilli, sliced (garnish)
- Heat the oil and onion, garlic and ginger until softened.
- Add curry powder, chilli powder, paprika, cinnamon and curry leaves. Continue cooking for 2 or 3 minutes gently.
- Add gree chilli, salt, tomatoes, 1tsp sugar, vinegar and mix.
- Cook for 10 minutes on a medium heat, stir frequently as you don’t want the spices to burn.
- Add the coconut milk. Let this simmer with a lid for 15 – 20 minutes.
Ingredients – Serves 2:
- – 185g plain or 00 flour – plus extra for dusting
- – 20 ml of olive oil
- – 80ml water
- – 0.5tsp of baking powder
- Add the flour, baking powder, olive oil & 80ml water to the 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.
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.