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Cooking Together Thai recipes – Pomelo, Panang, Torte.

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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 and make a great combination for dinner party ideas.

Pomelo Salad

Ingredients – Serves 2

  • 150g fresh cooked prawns (shelled
  • 250g fresh pomelo segments
  • 2 tbsp toasted shredded coconut 
  • 30g crunchy cashew nuts
  • 25g crispy shallots 
  • 3 fried chilli (whole)
  • 2 tablespoons of vegetable oil 
  • 5 kaffir lime leaves finely shredded
  • 1 fresh chili sliced
  • 2 tablespoon Thai chilli oil
  • 2 tspn fish sauce 
  • 2 tspn lime juice


  1. 1. Heat the oil in a frying pan and fry the 3 whole chillies.
  2. 2. Combine the prawns, pomelo, shredded coconut, cashew nuts, shallots, and fried chilli in a bowl. 
  3. 3. Mix the remaining ingredients in a small bowl to make the dressing
  4. 4. Pour dressing over the prawns and pomelo mixture 
  5. 5. Serve with crisp green leaves such as iceberg lettuce
Note: Vegan option – use 150g Jackfruit
image of Sunday cooking together at the cookery school Didsbury near Cheshire
image of plate of Thai salad
Image of Fit Food Class at the dining table enjoying their meal at Food Sorcery, Didsbury

Panang Chicken Curry

Ingredients – Serves 2

  • 300g chicken
  • 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
  • 140g Jasmine rice
  • x2 Pandan leaves knotted – buy in Chinese or specialist supermarkets


  1. 1. Slice the chicken into thin pieces and seal them in a dry pan.
  2. 2. Heat the oil and stir-fry the curry paste in a little coconut milk stirring constantly until aromatic.
  3. 3. Add more coconut milk a little at a time until all milk is used,
  4. 4. Add the chicken back to the pan simmer till chicken is tender
  5. 5. Season with fish sauce, soy sauce and sugar
  6. 6. Garnish with the basil leaf and serve

Note: This works well with beef instead of chicken. For a Vegan option use 150g bead curd and 150g mushrooms . 



Method for Rice

  1. 1. Cook your rice as per instructions
  2. 2. During cooking place pandan leaves into the pan or rice cooker.
image of Fit Food Class men cooking together preparing ingredients at Food Sorcery Didsbury
bowl of red thai curry at the cookery school manchester
image of thai Green curry made at the Cookery school Manchester near Cheshire dining together

Chocolate Tart

Ingredients – serves 6 Biscuit base

  • 200g – Digestive biscuits
  • 100g – Butter



Ingredients – Chocolate ganache filling

  • 2 Eggs
  • 130ml – Whole Milk
  • 230 ml – Cream
  • 330g – 70% Chocolate




  1. 1. Melt your butter in a pan.
  2. 2. Put the biscuits in a food processor
  3. 3. Add your melted butter to your biscuits until the mix is strong enough to form a base, if not add more butter.
  4. 4. Push the mixture into a flan case, ideally it should have a loose bottom and pop into the fridge to chill.


  1. 1. Melt the chocolate over a bain-marie.
  2. 2. Boil together your milk and cream.
  3. 3. Whisk your eggs in a separate bowl.
  4. 4. When your milk and cream has boiled, slowly add to your eggs and whisk together.
  5. 5. When your chocolate has melted, slowly add your liquid mixture to your chocolate and mix together.
  6. 6. Pour over the base and leave it to chill in the fridge.

Serve with raspberries, passion fruit and cream!

We hope you enjoyed the class!

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