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:
- Crush the pepper corn garlic and salt with the corriander root to a fine paste.
- 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.
- Spread the pork mixture over the bread slices and cut into quarters.
- Place a split cashew nut on each quarter of the bread and glaze with the remaining beaten egg.
- 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:
- 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.
- Slowly bring to the boil whilst adding sugar soy sauce and salt.
- Add all other ingredients untill cooked through.
- 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:
- Mix vinegar sugar and salt ¼ cup water and bring to the boil.
- 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:
- Heat ½ the coconut milk in a pan to a simmer and cook the paste until you can smell aroma.
- Stirring occasionally. You will notice little points of oil forming on the surface to indicate it is starting to cook.
- Add the meat to seal.
- Add the remaining coconut milk and vegetables cook until meat is cooked through.
- Season with fish sauce and optional sugar (if needed).
- 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:
- 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.
- Slowly bring to the boil whilst adding sugar soy sauce and salt.
- Add all other ingredients untill cooked through.
- 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. 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
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