You are currently viewing Cooking Together Thai Recipes – Katharine’s 40th

Cooking Together Thai Recipes – Katharine’s 40th

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Vegetable spring roll

Ingredients

  • 300 g spring roll sheets
  • 25 grams glass noodles (soak in water and chop)
  • 100g White cabbage sliced very finely
  • 50 g bean spout
  • 100 g leeks finely sliced
  • 1 small carrot finely sliced
  • 2 clove garlic crushed and chopped
  • 1 tbsp light soy sauce
  • 2 tbsp cooking oil
  • Vegetable oil to fry the spring rolls in.
  •  

Method

  • Heat cooking oil and cook garlic until it is aromatic, then add all the other ingredients
  • Cook until dry and set aside to cool.
  • Cut spring roll sheet to size
  • Add a spoonful of vegetable mixture to the sheet so you can roll into shape tucking in the edges as you go. Seal with flour and water.
  •  

Sweet Chilli Sauce

Ingredients

  •  900mls of white vinegar
     900g caster sugar
     4 tbsp salt
     6 whole garlic cloves
     5 chillis

Method

  • Put all the ingredients in a pan and simmer. It should become lovely and gloopy!
    This will last in a clean bottle in the fridge for weeks!

Cucumber Relish

Ingredients:

  • – 1 large red chilli sliced
  • – 1 small shallot sliced
  • – piece of cucumber de seeded and diced
  • – white vinegar 1/3 cup
  • – 1 teaspoon salt
  • – 2 teaspoon sugar

Method:

  1. Dissolve the sugar and salt in the vinegar over low heat, cool and add all other ingredients in a suitable dish.

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

Mushroom, Carrot, Chineses leaf, Mange Tout – Toss all in a hot pan with a little oil for 3-4 mins

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:

  1. Heat the oil.
  2.  
  3. Stir-fry the chopped chilli and garlic until aroma.
  4.  
  5. Add the baby young corn, mushrooms, green beans, carrot and sliced lotus root.
  6.  
  7. Fry for several more minutes then add soy sauce mushroom sauce and soaked dried bean curd basil quick stir-fry the remove from heat.

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

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