Recipes
We hope you enjoyed your experience with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.
Chicken Satay and Peanut Sauce
Ingredients: serves 4 as a starter
- 500g chicken breast
- 125 mls coconut milk
- 1 tsp of galangal
- ½ tsp of cumin powder
- 2 tsp of coriander powder
- 1 tsp of turmeric
- 1 tbsp of lemongrass
- 2 tsp of sugar
- 1 tsp of salt
- Bamboo Skewers
Ingredients for peanut sauce
- 1 tsp of curry paste
- 375 mls of coconut milk
- 75g crushed peanuts
- 2 tspn salt
- 3 tbsp sugar
- 3 tbsp of tamarind juice
- 1 tbsp of vegetable oil
Method
- Slice chicken into thin strips
- Blend lemongrass, galangal, cumin, coriander and turmeric in a food processor or mortar & pestle to form a paste
- Put chicken in a large mixing bowl and add the paste, sugar, salt, and coconut milk. Stir thoroughly and leave to marinade for 30 minutes or longer.
- Make skewers by adding the chicken strips to the bamboo skewers. These are now ready to grill.
- Fry the curry paste in a pan with oil until aromatic.
- Add the coconut milk, peanuts, salt, sugar, tamarind juice to the paste and simmer until it forms a thick sauce.
- Serve grilled chicken with warm peanut sauce.
Nasi Goreng
Ingredients: Serves 2
- 2 tbsp vegetable oil
- 1 small onion finely sliced
- 2 garlic cloves crushed
- 1 carrot grated
- ½ small Chinese or Savoy cabbage shredded
- 175g cooked brown rice
- 1 tbsp fish sauce (optional)
- 1 tbsp soy sauce
- 1 egg
- 4 tender stem broccoli
- 1/2 red pepper
- Crispy shallots
- Sesame seeds
- 1 Birds Eye chilli
Method:
- Heat the oil in a wok over a high heat. Add the onion and cook for 3-4 mins until softened
- and slightly caramelized. Add the garlic and stir for 1 min.
- Toss in the carrot and cabbage, then cook for 1-2 mins. Add the rice and stir to warm
- through. Pour in the fish sauce, soy sauce and some seasoning. Make a well in the center
- of the wok and crack in the egg. Fry until the white is nearly set.
- Serve the rice in a large bowl, topped with the fried egg and drizzled with chilli sauce.
Bitterballen – Dutch MeatballsÂ
Ingredients: Makes 60Â
- 8 tablespoons unsalted butter
- 125g all-purpose flour
- 720ml beef broth
- 2 tablespoon fresh parsley (chopped)
- 1 small onion (minced)
- 500g minced beef
- ½ teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon nutmeg
To Pane the meatballs
- 60g all-purpose flour
- 3 eggs (beaten)
- 100g breadcrumbs
- vegetable oil (for frying)
Method
- In a large frying pan melt the butter over medium-high heat. When the butter has melted completely, add the flour, a bit at a time, whisking it, it will turn into a thick paste.
- Slowly stir or whisk in the beef broth. Make sure you stir thoroughly, the broth should all be incorporated in the roux. The gravy should be smooth but still quite thick.
- Simmer the gravy for a couple minutes then add the parsley, onion, and beef, stir well. Season with the salt, pepper and nutmeg. Taste for seasoning and adjust as necessary.
- Transfer the meat mixture to a covered bowl and refrigerate for several hours until the gravy has solidified. I refrigerated mine overnight, but 3 or 4 hours should suffice.
- Line 2 baking sheets with parchment paper. In 1 plate add the flour, in another plate add the eggs and the last plate the bread crumbs.
- Shape the meat mixture into 1 inch balls. Use a small ice cream scoop, it’s easier to get the same quantity of meat each time. Place these meatballs on one of the prepared baking sheets.
- Roll the balls first through flour, then eggs, then finally bread crumbs. Place these meatballs on the other prepared baking sheet. Once completed, place the baking sheet with the meatballs in the fridge until ready to fry.
- In a large Dutch oven, skillet or deep fryer, add enough oil, I usually add about 2 inches of oil. Heat the oil up to 375℉.
- Fry the meatballs about 6 at a time until golden brown, should take about 4 or 5 minutes. If you have enough oil in your fryer the meatballs will float to the top when done. Continue until done with all the meatballs. In between batches you might have to clean the oil with a slotted spoon of all the leftover fried bits from the meatballs.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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