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Cooking Together Thai Flavours – Pork on Toast; Green Curry; Lemongrass Posset;

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We hope you enjoyed your evening with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.

You cooked:

Pork on Toast with Cashew Nuts

Chicken or Tofu Green Curry

Lemongrass Posset

Deep Fried Mince Pork Toast

Ingredients:

  • – 300 grams lean mince pork
  • – 1 egg beaten
  • – 1 tablespoon soy sauce
  • – 2 pieces corriander root
  • – 2 teaspoon salt
  • – ¼ teaspoon whole white peppercorn
  • – 3 clove garlic
  • – 8 slices of white bread
  • – ¼ cup cashew nuts
  • – 1 large red chilli sliced
  • – 2 sprig corriander leaf
  • – Enough cooking oil to deep fry

Method:

  1. Crush the pepper corn garlic and salt with the corriander root to a fine paste.
  2.  
  3. Mix with the minced pork, soy sauce and 1 yablespoon of the beaten egg ( the rest of the egg to be used as a glaze for the toast.
  4.  
  5. Spread the pork mixture over the bread slices and cut into quarters.
  6.  
  7. Place a split cashew nut on each quarter of the bread and glaze with the remaining beaten egg.
  8.  
  9. Heat the oil then deep fry face down in the hot oil.

Ingredients:

  • – 30 grams aubergine
  • – 40 grams baby sweet corn
  • – 40 grams diced carrot
  • – 400 ml coconut milk
  • – 40 grams sugar
  • – ½ teaspoon salt
  • – 2 piece kafer lime leaf
  • – 2 sprig thai sweet basil for garnish

Method:

  1. Heat the oil to fry the curry paste untill you smell aroma adding a little coconut milk at a time untill you have a smooth curry paste.
  2.  
  3. Slowly bring to the boil whilst adding sugar soy sauce and salt.
  4.  
  5. Add all other ingredients untill cooked through.
  6.  
  7. Garnish with sweet basil and sliced chilli.

Vinaigrette – Ingredients:

  • – ¼ cup rice wine vinegar
  • – ¼ cup sugar
  • – 1 teaspoon salt
  • – 1 cucumber
  • – 1 large shallott
  • – 1 large red chilli

Method:

  1. Mix vinegar sugar and salt ¼ cup water and bring to the boil.
  2.  
  3. Cool then add rest of the ingredients just before eating.

Chicken or Tofu Green Curry

Ingredients:

  • – 300 grams chicken fillet
  • – 25 grams green curry paste
  • – 1 tin coconut milk
  • – 100 grams sliced bamboo shoot
  • – 2-3 kafer lime leaf
  • – Small bunch sweet basil
  • – 4 mix Red green chilli
  • – 1 tablespoon fish sauce
  • – Optional 2 teaspoon sugar

Method:

  1. Heat ½ the coconut milk in a pan to a simmer and cook the paste until you can smell aroma.
  2.  
  3. Stirring occasionally. You will notice little points of oil forming on the surface to indicate it is starting to cook.
  4.  
  5. Add the meat to seal.
  6.  
  7. Add the remaining coconut milk and vegetables cook until meat is cooked through.
  8.  
  9. Season with fish sauce and optional sugar (if needed).
  10.  
  11. When cooked add the chilli and sweet basil leaf as a garnish and serve.

For Vegetarians or Vegan – Tofu Green Curry:

  • – 150 grams bean curd
  • – 40 grams green curry paste
  • – 30 grams aubergine
  • – 40 grams baby sweet corn
  • – 40 grams diced carrot
  • – 1 tablespoon cooking oil
  • – 400 ml coconut milk
  • – 40 grams sugar
  • – 1 tablespoon soy sauce
  • – ½ teaspoon salt
  • – 2 piece kafer lime leaf
  • – 2 sprig thai sweet basil for garnish
  • – 1 large red chilli sliced for garnish

Method:

  1. Heat the oil to fry the curry paste untill you smell aroma adding a little coconut milk at a time untill you have a smooth curry paste.
  2.  
  3. Slowly bring to the boil whilst adding sugar soy sauce and salt.
  4.  
  5. Add all other ingredients untill cooked through.
  6.  
  7. Garnish with sweet basil and sliced chilli.

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. 1. Chop the lemon
  2. 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. 3. Take the pan off the heat and stir in the lemongrass
  4. 4. Strain this into a jug and leave to cool for 20minutes.
  5. 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. 6. Refrigerate for 6 hours minimum.Chop

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