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Family Cooking Together – Asian Flavours Recipes

Family Cooking Together Asian Flavours Recipes

Our 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. 

We Cooked:

  • Main & Side: Korean Fried Chicken with Pad Thai noodles
  • Dessert: Chocolate Orange Tiramisu

Korean Fried Chicken

Ingredients – Serves 2:

For the Chicken:

  • – 500g chicken thighs (boneless are easy to eat!)
  • – Large chunk of ginger, finely grated
  • – 50g cornflour
  • – Vegetable oil, for frying
  • – Sesame seeds and sliced spring onion, to serve

For the Sauce:

  • – 6tbsp dark brown sugar or palm sugar
  • – 1tsp gochujang (Korean chilli paste)
  • – 1tbsp of ketchup 
  • – 3tbsp of cider vinegar
  • – 2tbsp soy sauce
  • – 2 large garlic cloves, crushed
  • – Small piece ginger, grated
  • – 2tsp sesame oil


  1. To make the sauce, put all the ingredients into a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
  3. Season the chicken wings with salt, pepper, and the grated ginger. Toss the chicken with the cornflour until completely coated.
  5. Heat about 2cm of vegetable oil in a large pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
  7. Reheat the sauce and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.

Pad Thai

Ingredients – Serves 2:

  • – 300g Clear noodles
  • – Bean curd/tofu
  • – 2 Egg
  • – 50g Beansprout
  • – 50g Spring onion
  • – 1/2 cup Peanuts
  • – 3 tbsp Sugar
  • – 1 tbsp Garlic
  • – 3 tbsp Tamarind
  • – 2 tbsp Fish sauce
  • – 4 tbsp Cooking


  1. Heat oil in a wok add the garlic and fry till golden brown taking care not to burn.
  3. When you can smell the aroma add the noodles stir fry for 1 minute and add a little water to soften.
  5. Add the beancurd with the fish sauce, tamarind and sugar, stir fry for 1 minute keeping the noodles as separate as possible.
  7. Scoop the noodles to one side of the wok and add a little oil with 1 egg and scramble the egg until set. Now mix all the noodles and egg together with bean sprout peanut and a little chilli to spice up the taste if you wish.
  9. Serve hot with a side dish of spring onion beansprout and a slice of lemon.

chocolate orange Tiramisu

Ingredients – Serves 2:

  • 200ml of double cream
  • 100g of mascarpone
  • 1x orange
  • 2tsp of caster sugar
  • 1tbsp of hot chocolate mix dissolved in 70ml of water
  • 100g of lady finger biscuits
  • 1tbsp of cocoa powder
  • 1tbsp of grated dark chocolate


  1. Put the double cream and sugar into mixing bowl and whish until semi-whipped. Add mascarpone, orange zest and fold together.
  2. Pour the dissolved hot chocolate into a shallow dish and add orange juice. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you’ve used half the sponge fingers, then spread over half of the creamy mixture.
  3. Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers, finishing with the creamy layer.
  4. Cover and chill for a bit to firm up (you can speed it up by whipping a bit more firmly). Will keep in the fridge for up to two days. 
  5. To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

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