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Cooking Together Thai – Chilli Chicken; Lotus Root Stir Fry;

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We hoped you enjoyed cooking together. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.

You Cooked:

Starter: Mushroom or Prawn Tom Yam Soup;

Main: Chicken Chilli Basil or  Lotus Root Basil with Stir Fried vegetables;

Dessert: Posset;

Mushroom & SweetCorn Tom Yam Soup

Ingredients – serves 2

  • – 180 grams mixed mushrooms
  • – 1 cob of fresh corn slice the corn from the cob
  • – 3 cup vegetable stock or water
  • – 2-3 birds eye chilli or more if you want it fiery
  • – 2 stick lemongrass sliced
  • – 3 kafer lime leaf shredded
  • – 2 tablespoon soy sauce
  • – 2 tablespoon lime juice
  • – Sprig of fresh coriander

Seasoning:

  • – 3 tablespoon mushroom sauce
  • – 3 tablespoon lime juice
  • – 1 teaspoon Thai Chilli oil optional
  • – coriander for garnish

Method:

  1. Cut the mushroom into bite size pieces.
  2.  
  3. Boil the stock/water add the lemongrass Kafer lime mushroom sweet corn simmer for several minutes.
  4.  
  5. Remove from heat.
  6.  
  7. Season with soy sauce lime juice and chilli.
  8.  
  9. Garnish with fresh coriander.

Tom Yam Soup with Prawns

Ingredients – serves 2

  • – 8 prawns
  • – 250 grams mushrooms
  • – 1-2 birds eye chilli
  • – 1 stick lemongrass sliced
  • – 1-2 kafer lime leaf shredded
  • – 3 cup chicken stock
  • – 3 slices fresh galangal
  • – Sprig of fresh coriander

Seasoning:

  • – 3 tablespoon fish sauce
  • – 3 tablespoon lime juice
  • – 1 teaspoon Thai Chilli oil optional
  • – coriander for garnish

Method:

  1. Clean the prawns.
  2.  
  3. Bring 3 cups of stock to boil add lemon grass kafer lime leaves galangal simmer for 3 minutes then add mushrooms and prawns simmer till prawns are cooked through and turn pink.
  4.  
  5. Season with chilli and garnish with coriander.

Chilli Chicken Basil

Ingredients:

  • – 150g Chicken Thighs (skinless)
  • – 25g Chopped Garlic
  • – 7 – 10 Birdseye Chili (or less depending on your spice tolerance)
  • – 4- 5 Basil Leaves
  • – 1 tablespoon Soya Sauce
  • – 1 tablespoon Oyster Sauce
  • – 3 – 4 drops Dark Soy Sauce
  • – 2 tablespoon Cooking Oil
  • – 2 tablespoon Water or Stock
  • – Pinch of Sugar (optional)

Method:

  1. Cut chicken into small piece.
  2.  
  3. Chopped chilli and garlic roughly.
  4.  
  5. Heat vegetable oil in a wok over medium heat.
  6.  
  7. Add chili and garlic to the hot oil and fry until aromatic.
  8.  
  9. Add the chicken pieces and stir fry until no longer pink and cooked through for around 3 minutes.
  10.  
  11. Season with sauces and add a pinch of sugar if desired. If it looks too dry, then add your water or stock.
  12.  
  13. Turn off the heat, stir in the basil leaves and serve with rice.

 

Lotus Root Chilli Basil

Ingredients:

  • – 4 slice lotus root
  • – 50 grams baby young corn
  • – 50 grams king oyster mushroom
  • – 100 green bean
  • – 1 small carrot sliced
  • – 15 grams dried bean curd sticks pre-soaked in luke warm water
  • – 3-5 birds eye chilli
  • – 2 clove garlic
  • – cooking oil for stir-fry
  • – 2-3 tablespoon light soy sauce
  • – 1 tablespoon mushroom sauce
  • – 2 fresh sprigs of basil

Method:

  1. Heat the oil.
  2.  
  3. Stir-fry the chopped chilli and garlic until aroma.
  4.  
  5. Add the baby young corn, mushrooms, green beans, carrot and sliced lotus root.
  6.  
  7. Fry for several more minutes then add soy sauce mushroom sauce and soaked dried bean curd basil quick stir-fry the remove from heat.

Sweet & Sour Mixed Vegetables

Ingredients -serves 2

  • 150 grams Mixed seasonal vegetables
  • 50 grams cucumber cut into short strips
  • 1 red pepper cut into small chunks
  • 1 tomato cut into 4
  • 2 spring onion
  • 1 teaspoon sugar optional
  • 1-2 tablespoons tomato ketchup
  • 1-2 tablespoon soy sauce
  • 1 clove garlic finely chopped
  •  
  • 1-2 tablespoon cooking oil

Method

  1. Heat the oil brown the garlic.
  2. Add the mixed seasonal vegetables stir-fry to soften.
  3. Add red pepper tomato stir fry 1-2 minutes season with soy sauce and ketchup.
  4. Sugar optional.
  5. Add the cucumber and spring onion at last minute.
  6. Looking for a sweet sour tangy taste.
  7. Tip you can add some fresh pineapple to give a bit of zing.

Lemon Posset

Ingredients – Serves 3-4:

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

Method:

  1. Squeeze the lemon.
  2.  
  3. 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.
  4.  
  5. Take the pan off the heat and whisk in the lemon juice.
  6.  
  7. Strain this into a jug and leave to cool for 20minutes.
  8.  
  9. 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.
  10.  
  11. Refrigerate for 6 hours minimum.
  12.  
  13. Serve with fruit and edible flowers

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