Our cooking together 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: Vietnamese Spring Rolls;
Main: Chicken Curry with Rice;
Dessert: Lemon Posset;
Vietnamese Spring Rolls
For the Filling:
- – 180 grams mince pork
- – 60 coarsely chopped minced prawn
- – 50 grams crab meat drained
- – 80 grams carrot shredded
- – 25 grams glass noodles soak in cold water for 10 minutes then drain and cut short
- – 1 garlic chopped finely
- – 1 shallot chopped fine
- – Spring onion thinly sliced
- – 2 teaspoons fish sauce
- – 1 egg
- – salt
- – Ground pepper
- – spring roll sheets
- – 1ltr cooking oil
- – salad leaves
For the Dipping Sauce:
- – 2 birds eye chilli
- – 2 cloves garlic crushed
- – 3 tablespoons sugar
- – 3 tablespoons white vinegar
- – 4 tablespoons fish sauce
- combine all dipping sauce ingredients in a small bowl with 80 ml water.
- Combine all of the filling ingredients except spring roll sheets and oil, with a pinch of ground black pepper and a couple pinches of sea salt in a suitable bowl.
- Prepare a tray of tepid water and submerge a sheet of rice paper in it for a couple of minutes to soften, then put onto a clean plate flattened out ready to place 2 tablespoons of filling ingredients onto the bottom edge. roll once to cover the ingredients then fold in each side and continue to roll using your fingers to keep everything in place.
- repeat for each rice sheet you want to make.
- Put a pan or wok of oil over medium heat until it reaches about 160 0C or until it just starts to smoke.
- Deep fry the rolls for 4-5 minutes in batches if required, until golden brown taking care they do not stick together.
- Serve with lettuce and herbs wrapped around the spring roll and dip in the dipping sauce as required.
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.
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.
Ingredients – Serves 4 to 6:
This uses as whole can of coconut milk
- – 1 can coconut milk (400ml)
- – 400 ml water
- – Salt – 1 tablespoon
- – Sugar – 3 tablespoon
- – Pandan Leaf (if you find, use lemon grass or ginger)
- – Rice – 450g Jasmine Rice (Thai fragrant rice)
- Save half the coconut milk, and pour the remaining milk into a measuring jug. Dilute the coconut milk with water so you have 600ml total.
- Put the diluted milk into a pan with the sugar, salt and pandan leaf, stir to dissolve the sugar then bring to the boil. If you don’t dissolve the sugar, it will burn on the bottom.
- While coming to boil, rinse the rice in cold water in a sieve.
- Add the rice to the boiling milk, cover with lid and reduce temperature to low.
- After 5 minutes add the set aside coconut milk.
- Stir occasionally, you don’t want it to stick to the bottom – it will take about 15 minutes to cook and the rice will be soft and dry. Remove from heat and allow to rest.
Ingredients – Serves 3-4:
- – 300ml of double cream
- – 60g caster sugar
- – 1 juicy lemon
- 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