Cooking Together Vietnamese – Pomelo Salad; Chicken Curry;
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.
You Cooked:
Starter: Pomelo Prawn Salad;
Main: Chicken Curry;
Dessert: Lemon Posset;
Pomelo Prawn 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
Method:
- Heat the oil in a frying pan and fry the 3 whole chillies.
- Combine the prawns, pomelo, shredded coconut, cashew nuts, shallots, and fried chilli in a bowl.
- Mix the remaining ingredients in a small bowl to make the dressing.
- Pour dressing over the prawns and pomelo mixture.
- Serve with crisp green leaves such as iceberg lettuce.
Vietnamese Chicken Curry
Ingredients:
- – 2 lb (907.2 g) chicken any cut, chopped into large 2-3″ pieces
- – 1 1/2 lb (680.4 g) potatoes
- – 1/2 lb (226.8 g) carrots
- – 1 medium-sized onion
- – 4 garlic cloves finely chopped
- – 2 stalks lemongrass cut into 5″ pieces then split lengthwise, smashed to expose more leaves
- – 3 bay leaves
- – 1/2 cup coconut milk
- – oil for frying
- – 2 tsp sugar
- – 2-3 cups chicken broth
- – 2-3 cups water
Marinade:
- – 2 tsp salt
- – 2 tsp onion powder
- – 2 tbsp. Vietnamese curry powder preferred
Optional Flavour Accents:
- – 1 lemon sliced
- – 1/4 tsp sambal / vinegary chili paste
Method:
- Cut chicken into large 2-3″ chunks if using large pieces.
- Add salt, onion powder & curry powder to chicken. Marinate for 2-4 hours.
- Cut onions, potatoes and carrots into 1.5-2″ chunks.
- Deep fry potatoes and carrots until lightly browned so they hold their shape.
- After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add oil if you’re using skinless.
- Remove chicken, drain fat and clean off any burned residue in the pot.
- Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
- Return chicken to the pot with lemongrass, bay leaves, and sugar.
- Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
- Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
- After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
- Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).
- Return the flame to high heat until it hits a boil, then reduce to a low simmer until the chicken is fully cooked, and the potatoes and carrots reach desired doneness.
- Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
- Serve with bread, accent with a squeeze of lemon and sambal for heat.
Chorchaba’s Vietnamese Curry Powder
Ingredients:
- – 4 bay leaves
- – 8 whole cloves
- – 1 tsp coriander seeds or 1/2 tsp of ground coriander
- – 2 tsp cumin seeds or 1 tsp ground cumin
- – 1 tsp fennel seed
- – 4 star anise
- – 1tsp chilli powder
- – 1 tsp ground nutmeg
- – 2 tsp cinnamon
- – 2 tsp tumeric
Method:
- Heat a non-stick pan over medium heat.
- Toast whole spices for 30-45 seconds by placing them in the hot pan and occasionally shake the pan or stir the spices with a wooden spoon or chopsticks to prevent them from burning.
- Place whole spices in an electric spice/coffee grinder and grind to a fine powder. Alternatively you can use a mortal and pestle.
- Add the powdered spices to the grinder and pulse for a few seconds to mix well.
- Store in airtight container away from direct sunlight.
Red or Black Rice
Ingredients – Serves 4
- – 300g of red or black rice, boiled and cooled – allow to dry in a sieve or colander
- – 1tbsp of oil
- – 2 spring onions, chopped
- – 1 red onion, sliced
- – Handful of chopped coriander
- – Soy sauce to season (tamari)
- – 1 lime, juice, and zest
- – 1 egg
Method
Heat the oil in a wok or large frying pan, add onion and fry until translucent. Add the rice, and vegetables, and once warm, push to one side of the pan and break in your egg. Scramble the egg quickly and mix through the rice. Serve straight away.
Toppings/garnishes – Serve with some toasted cashews, chopped chillies and some extra chopped coriander.
Lemon Posset
Ingredients – Serves 3-4:
- – 300ml of double cream
- – 60g caster sugar
- – 1 juicy lemon
Method:
- Squeeze the lemon.
- 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.
- Take the pan off the heat and whisk in the lemon juice.
- Strain this into a jug and leave to cool for 20minutes.
- 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.
- Refrigerate for 6 hours minimum.
- Serve with fruit and edible flowers
We hope you enjoyed the class!
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