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: Pomelo Prawn Salad;
Main: Chicken Curry and CU RI Chay;
Dessert Made By Chef;
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
- – large red chilli
- – 1 clove garlic, crushed together roughly
- – 1 tablespoon sugar
- – 1 ½ tablespoon fish sauce
- – 1 ½ tablespoon lime juice
- – 2 tsp water
- Crush the large red chilli and garlic.
- Add the sugar fish sauce lime juice and water.
- Add the sliced birds eye chilli.
- Set aside.
- Mix all the prawn chicken mango carrot onion with the dressing in a mixing bowl.
- Add the sliced fresh mint and sliced basil crushed peanut sesame seed and crispy shallots and some sliced chilli.
- Mix together and then transfer to a serving dish.
- Garnish with fresh mint
Vietnamese Noodle Salad
Ingredients – Serves 2:
For the Dressing:
- – 1/4 cup rice vinegar
- – 3 tablespoons lime juice
- – 3 tablespoons coconut or date sugar*
- – 2 tablespoons mushroom soy sauce (or low-sodium soy sauce)
- – 2 tablespoons freshly grated lemongrass (white part only)
- – 1 clove garlic, grated
- – 1 to 2 bird’s eye chilies, sliced (optional)
- – 2 to 3 dashes Maggi seasoning
- – 1 tablespoon water
For the Bún Chay:
- – 8 ounces thin rice noodles (vermicelli-style)
- – 2 carrots, julienned
- – 1 large bell pepper (orange, yellow, or red), thinly sliced
- – 1 cup English cucumber half moons
- – 1 cup cilantro stems and leaves (remove tough stem ends if desired)
- – 1 cup Thai basil leaves
- – 1 cup mint leaves
- – 1 cup chopped peanuts
- – Lime wedges for serving (optional)
For the Caramelized Tofu:
- – 1 tablespoon peanut oil
- – 14 ounces firm tofu, sliced into bite-sized rectangles
- – 2 teaspoons mushroom soy sauce, or low sodium soy-sauce
- – 1 tablespoon sesame oil
- – 1 tablespoon coconut or date sugar
- Set a large pot of water on the stove to boil. Whisk the dressing ingredients together in a small bowl. Set aside to infuse.
- Cook the noodles according to package directions; rinse with cold water, drain well, then divide into four serving bowls.
- Heat one tablespoon of peanut oil in a large skillet set over medium heat. Add the tofu pieces and fry until golden brown, about 5 to 7 minutes on both sides. While the tofu is frying, stir the mushroom soy sauce, sesame oil, and sugar together in a small bowl until the sugar has dissolved.
- Once the tofu is browned, pour this mixture into the pan. Allow the sauce to cook in the pan for 1 to 2 minutes, until it begins to thicken. Flip the tofu to ensure the sauce coats and sticks to each side. Cook for another minute or so, until the tofu is caramelized and sticky. Transfer the tofu to the noodle bowls.
- Top the noodle bowls with julienned carrot, sliced bell pepper, cucumber half moons, herbs, and peanuts. Pour a quarter of the prepared dressing over each bowl. Serve at once.
Vietnamese Chicken Curry
- – 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
- – 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
- 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.
Vietnamese Vegetable Curry (CU RI Chay)
- – 2 lemon grass sticks crushed
- – 75 grams green beans
- – 100 grams eggplant cut into chunks
- – 100 grams sweet potato cut into chunks
- – 100 grams carrot cut into chunks
- – 100 grams small button mushrooms
- – 2 sprig curry leaves
- – 70 grams firm tofu soak in warm water follow pack instructions
- – 50 grams curry powder
- – 3 teaspoons salt
- – 3 tablespoons cooking oil
- – 400 ml coconut milk
- – 1lt water
- Heat the oil in a wok on low heat add the curry powder and stir for 30 seconds till you can smell aroma then add the lemon grass sticks cook 1 minute.
- Add the potato and carrot with a little salt on low heat and stir to coat and then add the water bring to boil and add the remaining vegetables cook till veg is soft.
- Pour in the coconut milk and simmer for 5 more minutes.
Chorchaba’s Vietnamese Curry Powder
- – 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
- 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
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.
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.