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.
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. Heat the oil in a frying pan and fry the 3 whole chillies.
- 2. Combine the prawns, pomelo, shredded coconut, cashew nuts, shallots, and fried chilli in a bowl.
- 3. Mix the remaining ingredients in a small bowl to make the dressing
- 4. Pour dressing over the prawns and pomelo mixture
- 5. Serve with crisp green leaves such as iceberg lettuce
Salmon or Prawn Panang Curry – (you can substitute the fish for chicken or pork loin)
- 2 salmon fillet approx. 300g or use 5 large prawns per person
- 2 Tbsp curry paste
- 1-2 tablespoon cooking oil
- 125ml coconut milk
- 1 tablespoon grated palm sugar
- 1 tablespoon fish sauce
- 2 sprig Thai Sweet Basil
- 2 kaffir lime leaves finely sliced
- 1 large fresh red chilli thinly sliced
- Slice the Salmon into thin pieces and seal them in a dry pan.
- Heat the oil and stir-fry the curry paste in a little coconut milk stirring constantly.
- Add more coconut milk a little at a time until all milk is used.
- Add fish sauce and palm sugar.
- Add the Salmon or prawns back to the pan simmer till Salmon is done.
- Garnish with the basil leaf, kaffir lime, chillies and serve.
Panang Curry Paste
This makes about 120g of paste. This is certainly enough to make two curries. Chorchaba’s tip is to cook it off in a little vegetable oil, put it in a sterile jar and it will keep for 3 months.
First Set of Ingredients:
- 10 dry chilli soaked in water
- 6 grams galangal chopped
- 6 grams lemongrass chopped
- 40 grams shallots chopped
- 18 grams garlic chopped
- 12 grams coriander root
- ¼ teaspoon Kafer lime
- ½ teaspoon salt
Second Set of Ingredients:
- 4 grams coriander powder
- 1 gram cumin powder
- 1/8 star anise powder
- 1/8 nutmeg powder
- ¼ teaspoon white peppercorn
- 1 teaspoon shrimp paste
- 1 tablespoon crushed peanuts
- Blend the first set of ingredients in a mortar and pestle.
- Then add the second set of ingredients.
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. Melt your butter in a pan.
- 2. Put the biscuits in a food processor
- 3. Add your melted butter to your biscuits until the mix is strong enough to form a base, if not add more butter.
- 4. Push the mixture into a flan case, ideally it should have a loose bottom and pop into the fridge to chill.
- 1. Melt the chocolate over a bain-marie.
- 2. Boil together your milk and cream.
- 3. Whisk your eggs in a separate bowl.
- 4. When your milk and cream has boiled, slowly add to your eggs and whisk together.
- 5. When your chocolate has melted, slowly add your liquid mixture to your chocolate and mix together.
- 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!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.
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