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.
Starter: Lab Gai;
Main: Thai Green Curry;
Dessert: Chocolate Brownies;
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 torn
- 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
- Add the fish sauce and lime juice, mix well
- Add the toasted rice and the chilli flakes
- Stir the herbs through
- Use lettuce leaves like bowls and spoon the larb into the leaves
- Serve immediately or allow to cool and serve at room temperature.
Thai Green Curry
Ingredients – Serves 2:
- – Chicken breast
- – 25g Green curry paste
- – 1 tin 400ml Coconut milk
- – 2-3 Kaffir lime leaf torn (these can be kept frozen & smell amazing!)
- – Small bunch sweet Thai basil.
- – 1-2 Red green chilli cut diagonally
- – 1 tablespoon fish sauce.
- – Optional 2 teaspoon sugar
- Heat ½ of the coconut milk in a pan and cook for 1 minute on low heat.
- Add the curry paste and cook until you can see the oil forming on the surface of the paste, stirring all the time.
- Add the meat and seal it.
- Add the remaining coconut milk, cook for a few minutes seasoning with fish sauce and optional sugar.
- To serve, sprinkle the chilli and sweet basil leaf as a garnish.
Vegetable stir fry
Mushroom, Carrot, Chineses leaf, Mange Tout – Toss all in a hot pan with a little oil for 3-4 mins
Coconut Rice (Demo)
Ingredients – Serves 4 to 6:
This uses as whole can of coconut milk
- – 1 can coconut milk (400ml)
- – 400 ml water
- – Salt – 1 tablespoon
- – Sugar – 3 tablespoon
- – Pandan Leaf (if you find, use lemon grass or ginger)
- – Rice – 450g Jasmine Rice (Thai fragrant rice)
- Save half the coconut milk, and pour the remaining milk into a measuring jug. Dilute the coconut milk with water so you have 600ml total.
- Put the diluted milk into a pan with the sugar, salt and pandan leaf, stir to dissolve the sugar then bring to the boil. If you don’t dissolve the sugar, it will burn on the bottom.
- While coming to boil, rinse the rice in cold water in a sieve.
- Add the rice to the boiling milk, cover with lid and reduce temperature to low.
- After 5 minutes add the set aside coconut milk.
- Stir occasionally, you don’t want it to stick to the bottom – it will take about 15 minutes to cook and the rice will be soft and dry. Remove from heat and allow to rest.
Sweet Chilli Sauce (Demo)
- – 900mls of white vinegar
- – 900g caster sugar
- – 4 tbsp salt
- – 6 whole garlic cloves
- – 5 chillis
- 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!
Food Sorcery brownies
Ingredients: makes 18
- – ¾ cup (180g) of unsalted butter
- – 8oz (250g) dark chocolate, coarsely chopped
- – 4 large eggs
- – 1 ¼ cups (250g) granulated sugar
- – ½ cup (100g) light brown sugar
- – ¼ tsp salt
- – 1 ½ tsp vanilla essence
- – 1 cup (150g) plain flour
- – 8 oz (250g) milk chocolate, coarsely chopped.
- Preheat the oven to 180C, gas 4
- Butter and flour a 9x 13 inch (33 x 22 cm) baking pan.
- Line with foil leaving pieces to foil overhanging the sides.
- Place the butter and dark chocolate in a double boiler and stir over barely simmering water until melted, remove from the heat and set aside to cool.
- Beat the eggs and both sugars in a large bowl with an electric mixer at high speed until creamy, then with the mixer on low speed, beat in the salt and chocolate mixture, followed by the vanilla.
- Gradually beat in the flour, stir in the milk chocolate and then spoon the batter into the prepared pan.
- Bake until the brownies are set in the middle, 25-30 minutes. A toothpick inserted into the centre will come out slightly gooey.
- Cool in the pan on a wire rack for 30 minutes. Then use the overhanging foil to lift the brownies out of the pan.
- Remove the foil and place on a cutting board. Chill in the refrigerator for 15 mins before cutting.