Cooking Together Thai – Chilli Chicken; Lotus Root Stir Fry;
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:
- Cut the mushroom into bite size pieces.
- Boil the stock/water add the lemongrass Kafer lime mushroom sweet corn simmer for several minutes.
- Remove from heat.
- Season with soy sauce lime juice and chilli.
- 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:
- Clean the prawns.
- 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.
- 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:
- Cut chicken into small piece.
- Chopped chilli and garlic roughly.
- Heat vegetable oil in a wok over medium heat.
- Add chili and garlic to the hot oil and fry until aromatic.
- Add the chicken pieces and stir fry until no longer pink and cooked through for around 3 minutes.
- Season with sauces and add a pinch of sugar if desired. If it looks too dry, then add your water or stock.
- 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:
- Heat the oil.
- Stir-fry the chopped chilli and garlic until aroma.
- Add the baby young corn, mushrooms, green beans, carrot and sliced lotus root.
- 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
- Heat the oil brown the garlic.
- Add the mixed seasonal vegetables stir-fry to soften.
- Add red pepper tomato stir fry 1-2 minutes season with soy sauce and ketchup.
- Sugar optional.
- Add the cucumber and spring onion at last minute.
- Looking for a sweet sour tangy taste.
- 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:
- 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
We hope you enjoyed the class!
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