Cooking Together Vietnamese – Pomelo Salad; Stir-Fry; Chicken Curry;

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Cooking Together Vietnamese – Pomelo Salad; Stir-Fry; Chicken Curry;

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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 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 and Stir-Fried Chow Mein;

Dessert: Lemon Posset;

Pomelo Prawn Salad

Ingredients – Serves 2:

  • – 5 cooked prawns
  • – 60 grams cooked shredded chicken
  • – 400 grams mango or pomelo
  • – 40 grams carrot, Julien
  • – 20 grams sliced onion
  • – Fresh mint, sliced
  • – Thai basil, sliced
  • – 3 tablespoon toasted crushed peanut
  • – 3 tablespoon sesame seed, toasted
  • – 2 tablespoon crispy shallots

Dressing:

  • – large red chilli
  • – 1 clove garlic, crushed together roughly

Then Add…

  • – 1 tablespoon sugar
  • – 1 ½ tablespoon fish sauce
  • – 1 ½ tablespoon lime juice
  • – 2 tsp water

Method:

  1. Crush the large red chilli and garlic.
  2.  
  3. Add the sugar fish sauce lime juice and water.
  4.  
  5. Add the sliced birds eye chilli.
  6.  
  7. Set aside.
  8.  
  9. Mix all the prawn chicken mango carrot onion with the dressing in a mixing bowl.
  10.  
  11. Add the sliced fresh mint and sliced basil crushed peanut sesame seed and crispy shallots and some sliced chilli.
  12.  
  13. Mix together and then transfer to a serving dish.
  14.  
  15. Garnish with fresh mint

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:

  1. Cut chicken into large 2-3″ chunks if using large pieces.
  2.  
  3. Add salt, onion powder & curry powder to chicken. Marinate for 2-4 hours.
  4.  
  5. Cut onions, potatoes and carrots into 1.5-2″ chunks.
  6.  
  7. Deep fry potatoes and carrots until lightly browned so they hold their shape.
  8.  
  9. After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add oil if you’re using skinless.
  10.  
  11. Remove chicken, drain fat and clean off any burned residue in the pot.
  12.  
  13. Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
  14.  
  15. Return chicken to the pot with lemongrass, bay leaves, and sugar.
  16.  
  17. Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
  18.  
  19. Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
  20.  
  21. After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
  22.  
  23. Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).
  24.  
  25. 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.
  26.  
  27. Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
  28.  
  29. 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:

  1. Heat a non-stick pan over medium heat.
  2.  
  3. 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.
  4.  
  5. Place whole spices in an electric spice/coffee grinder and grind to a fine powder. Alternatively you can use a mortal and pestle.
  6.  
  7. Add the powdered spices to the grinder and pulse for a few seconds to mix well.
  8.  
  9. Store in airtight container away from direct sunlight.

Vietnamese Stir-Fry Chow Mein

Ingredients:

  • – 200 grams egg or rice noodles
  • – 1-3 tablespoons cooking oil (added as needed)
  • – 5 pieces fried tofu (sliced)
  • – 1 small onion sliced
  • – 1 small carrot (thinly sliced)
  • – 1 king oyster mushroom sliced
  • – 2 cloves garlic minced
  • – 3-4 cabbage leaves chop roughly
  • – 5 mangtout                 
  • – 1-2 tablespoon light soy sauce
  • – 1 tablespoon dark soy sauce
  • – Black pepper and siracha or chilli paste
  • – Spring onion sliced
  • – Toasted sesame seed for garnish

Method

  1. Heat a large wok add 1 tablespoon oil add the sliced tofu fry to golden brown, remove from pan add the onion carrot and mushroom with a little more oil and a spoon of water.
  2.  
  3. Add the minced garlic till you can smell aroma add the cabbage leaves and mange tout fry for a minute then add the tofu.
  4.  
  5. Add the noodles mix well tossing as you go finally add both the soy sauce’s cook for 2 minutes add spice if required.
  6.  
  7. Serve on a plate garnish with sliced spring onion and toasted sesame seed on top.

Note:

  1. If using Rice Noodles these need to be soaked in tepid water for 10 minutes till soft and pliable then drain before cooking.

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

We hope you enjoyed the class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk

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