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Cooking Together Thai Flavours – Grilled Beef Spicy Salad; Chilli Chicken;

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Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

Starter: Grilled Beef Salad;

Main: Chicken Chilli Basil and Vegetable;

Dessert: Lemon Posset;

Grilled Beef Salad

Ingredients – Serves 4:

  • – 200g beef, top side or similar
  • – 1 medium onion or 4 salad onions
  • – 2 lettuce leaves
  • – 2 tomatoes, sliced
  • – 1/2 cucumber

For Dressing:

  • – 5 small garlic
  • – 5 birds eye chillies
  • – 3 tablespoon fish sauce.
  • – 3 tablespoons of fresh limejuice.
  • – 1 tablespoon sugar
  • – 5 sprigs of coriander

Method:

  1. Peel and slice the onion.
  2.  
  3. Cut the cucumber in half along its length, and then into half moon slices.
  4.  
  5. Wash the lettuce and use about four lettuce leaves for the decoration and take the coriander leaves from the stalks to garnish the finished salad.
  6.  
  7. Grill the beef until medium cooked.
  8.  
  9. Slice the beef into mouth sized pieces. Mix with the sauce, cucumber and tomatoes; arrange the lettuce leaves on a plate and place salad on top.
  10.  
  11. Garnish with a few mint and coriander leaves if required.

For Dressing:

  1. Blend all ingredients together.

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.

 

Vegetable Stir-Fry

Ingredients:

  • – Mushroom
  • – Carrot
  • – Chinese leaf
  • – Mange Tout

Method:

  1. Toss all in a hot pan with a little oil for 3-4 mins.

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

We hope you enjoyed the class!

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