Our 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 for the family to cook again.
- Chicken Biryani;
- Prawn Jalfrezi;
- Firni Pudding;
Cook + Prep time 1 ½ hours.
Ingredients – Serves 3:
- – 200g Basmati Rice
- – 1 ½ tsp salt
- – Juice of half a lime
For the chicken base:
- – 300g boneless chicken breast (halaal)
- – 30g garlic & ginger paste
- – ½ tsp ground chillies
- – ½ tsp chilli powder
- – 1 tsp salt
- – 1 ½ tsp ground cumin
- – 1 tsp garam masala
- – 2 tbsp lime juice
- – 75g full fat Greek Yoghurt
- – 20ml vegetable oil
- – 2 mild chillies, whole
- – 2cm piece fresh root ginger
- – Handful crispy ready-fried onions
- – 1 tbsp chopped fresh mint
- – 1 tbsp chopped fresh coriander
For the topping:
- – 15g butter
- – 2 tbsp double cream
- – 20ml saffron infused water (includes pinch of saffron)
- – Few drops rose-water
- = 30g dried cranberries
- Prepare rice. Rinse the rice 2-3 times and then let them soak in a bowl.
- Marinate biryani chicken. Peel and cut the root ginger into thin matchsticks and then combine with the rest of the marinade ingredients. Dice the chicken breast and mix in thoroughly with the marinade. Leave covered in fridge until ready to use.
- Prepare the biryani pot. Line a small lidded ovenproof pot with foil and leave an adequate overhang to cover the inside for later.
- Cook biryani rice to al-dente. In a medium sized pan with a litre of boiling water add a teaspoon of salt. Drain the rice and add to the boiling water. Squeeze half a lime into the rice. Leave half covered and cook for 4 minutes.
- Get the other biryani ingredients ready. In a small pan gently heat the saffron for about 30 seconds. Crush them in a pestle. Add them to a cup with a tablespoon of very hot water. Let sit to infuse. Melt the butter and mix with cream.
- Turn oven onto 180°C Fan.
- Assemble the Biryani. Cover the bottom of the foil-lined pot with the chicken. Drain the rice and then immediately spread on top the chicken. You don’t need to shake all the water out. Evenly pour the saffron water, the butter and cream and a few drops of the rose essence on top of the rice. Cover with the foil overhang.
- Add another layer of foil at the top and heat the pot on high on the stove, until steam starts to escape, for about 3 minutes. Put the lid on and cook in the oven for about 40 minutes. Serve immediately, ensuring each portion has a delectable mix of the rice and chicken.
- – 2 tsp rapeseed oil
- – 1 medium onion
- – thumb-sized piece ginger
- – 1 garlic clove
- – ½ tsp ground coriander
- – ¼ tsp ground turmeric
- – ½ tsp ground cumin
- – ¼ tsp chilli flakes
- – 200g can chopped tomato
- – Pinch of salt and Pepper
- – Pinch brown sugar
- – 1 Medium green pepper
- – 100g king prawns, cooked and peeled
- – 1 tbsp Fresh Parsley chopped
- In a bowl coat the prawns with half a teaspoon of cumin powder, a pinch of turmeric powder and salt. Leave covered in fridge until ready to use.
- Peel and cut the onion in large chunks. Fry in a pan on medium heat with the oil, until soft and golden.
- Cut the ginger into juliennes. In the pan add the ginger, grate the garlic, rest of coriander powder, turmeric, cumin, chilli flakes. Cook for about a minute. Add the tomato, salt, pepper and pinch of brown sugar. Stir well, then add the peppers. Cook covered for about a couple minutes, stirring halfway through.
- Add the marinated prawns and cook covered on low to medium heat for about 3 minutes. Stirring occasionally. If it looks dry and a little water. Add the parsley at the end and serve. Enjoy it with naan or fragrant pilau rice.
- – 7g dried yeast
- – 2 tsp caster sugar
- – 300g strong white bread flour, plus extra for dusting
- – ½ tsp baking powder
- – 25g butter or ghee, melted, plus extra 2-3 tbsp for the tray and brushing
- – 125g Full Fat Greek Yoghurt
- – 1 tbsp nigella seeds
- Warm 90ml water in a container (hand hot). Stir the yeast and 1 teaspoon sugar into it. Let the yeast activate froth for about 5 – 10 minutes.
- In a stand mixer measure the flour, 1 tsp sugar, baking powder, pinch of salt and nigella seeds. Stir with hand and then create a well in the middle. Add yoghurt, melted butter, and the yeast mixture. Knead with dough hook for about 10 minutes, medium speed.
- The dough should be sticky but manageable. Add a tablespoon of flour if you’re struggling and it’s too wet. Knead a few times on the work top. The dough should be springy. Use a dough scraper to help you. Grease the inside of the mixing bowl and put the dough back into it. Cover with cling film and leave to prove for an hour in a warm place, or until double in size.
- Knead the proven dough on a lightly floured surface. Divide into six equal sized ball and leave to rest in a floured baking tray, covered with cling film.
- Melt the ghee (or butter if using) in a small bowl. Heat a flat frying pan on a high heat.
- Take each roll of the naan and roll into a tear shape (not more than 20cm long). Stretch with your knuckles if necessary. Place on the hot pan and cook on each side for a couple of minutes. Prepare the next one whilst one is cooking. Charring and puffing should occur on each side. Brush with ghee on one side once done. Wrap in a clean tea towel and serve.
- – 125g full fat Greek yoghurt
- – 1 tsp garlic and ginger paste
- – 2 tbsp chopped coriander
- – 1 tsp mint
- – 1 tbsp lime juice
- – 1 pinch chilli powder
- – Pinch garam masala
- – 2 inch cucumber, grated
- – 1 tbsp apple sauce
- Mix the yogurt and garlic & ginger paste.
- Add the rest of the ingredients, except garam masala. Mix well.
- Sprinkle the garam masala on top. Keep in fridge until ready to serve.
Ingredients – Serves 4:
- – 2 Tsp ghee (approx. 1 oz)
- – 2 tbsp fine rice flour
- – 400ml whole milk
- – 2 ½ tbsp caster sugar
- – 50ml double cream
- – 1 tbsp each of ground pistachio + course ground almond
- – Small pinch tsp saffron (optional)
- – Pinch finely ground cardamom
- – Ground pistachio/almonds to garnish
- In a medium saucepan and medium heat melt the ghee and add the rice flour. Mix well and cook for about 1 minute, stirring occasionally.
- Using a whisk add the milk 100ml at a time, mixing thoroughly until the milk has been incorporated into the flour. No lumps! Keep repeating until all the milk has been mixed.
- Add sugar, tablespoon each of the ground almonds and pistachio. Add the saffron and mix. Mix well and cook on low to medium heat. It should be smooth with a thick runny texture. Empty into a bowl or serving dishes. Garnish with more ground nuts.
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