No products in the basket.
Cooking Together Thai Flavours – Larb Gai; Salmon Panang Curry; Lemongrass Posset
Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners.
You cooked:
Starter: Larb Gai
Main: Salmon Panang Curry
Larb Gai Chicken
Chicken Salad Served in Lettuce
Ingredients -serves 2
- . 300g chicken breast minced
- . 2 Tbsp water
- . 2 Tbsp fish sauce
- . 1 small shallot, thinly sliced
- . 2 Tbsp lime juice
- . Chilli Flakes to taste – 1-2 teaspoons
- . 2 Tbsp toasted & crushed rice
- . Baby Gem lettuce to serve
- Herbs – mix and chop these together for best flavour
- . Handful fresh coriander leaves
- . 1 spring onion, chopped
- . Handful fresh mint leaves, roughly tor
Method
- 1. In a wide pot or frying pan, add the water and chicken and bring to a simmer. Stir for 2 to 3 minutes breaking up any lumps – the chicken will turn white
Important – Turn off the heat
- 1. Add the fish sauce and lime juice, mix well
- 2. Add the toasted rice and the chilli flakes
- 3. Stir the herbs through
To Serve
- 1. Use lettuce leaves like bowls and spoon the larb into the leaves
- 2. Serve immediately or allow to cool and serve at room temperature.
TIP
Toast the rice in a dry pan taking care not to burn (nice and brown only) Do not crush to a powder crush it only roughly.
Salmon Panang Curry
Ingredients – Serves 2
- – Salmon
- – 1 tin coconut milk
- – 3 sprig Thai Sweet Basil
- – 2 kaffir lime leaves
- – 1 fresh red chilli
- – 1 tbsp sugar
- – 1 tbsp fish sauce
- – 1 tablespoon vegetable oil
- – 75-100 grams curry paste
Pandan Rice
Ingredients – serves 2
- – Jasmine rice
- – x2 Pandan leaves knotted – buy in Chinese or specialist supermarkets
Method
- 1. Slice the Salmon into thin pieces and seal them in a dry pan.
- 2. Heat the oil and stir-fry the curry paste in a little coconut milk stirring constantly until aromatic.
- 3. Add more coconut milk a little at a time until all milk is used,
- 4. Add the Salmon back to the pan simmer till Salmon is done.
- 5. Season with fish sauce, soy sauce and sugar
- 6. Garnish with the basil leaf and serve
Note: For a Vegan option use 150g bead curd and 150g mushrooms .
Method for Rice
- 1. Cook your rice as per instructions
- 2. During cooking place pandan leaves into the pan or rice cooker.
Lemongrass Posset
This is an Italian classic, and is great for a dinner party – as it can be made in the morning.
You could crush up biscuits of your choice and put in the bottom of the glass. A classic Italian version would be an amaretti and serve a glass of amaretto on the side!
Ingredients: Serves 2
- · 300ml of double cream
- · 60g caster sugar
- · 1 stick of lemongrass
Method
- 1. Chop the lemon
- 2. 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.
- 3. Take the pan off the heat and stir in the lemongrass
- 4. Strain this into a jug and leave to cool for 20minutes.
- 5. 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.
- 6. Refrigerate for 6 hours minimum.Chop
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.
If you have the time it would be great if you could leave a review on Tripadvisor or google. If you have any feedback about the class please do let us know.
