We hope you enjoyed your Big & Little Cooks session with Dan, we love this menu! If you have any questions for chef please do ask and we’ll get back to you as soon as possible.
Main & Side: Malaysian Coconut Curry with Coconut flat breads
Dessert:Dan’s Posh Caramelised Banana Split
Malaysian Coconut Curry – serve 2
Prepare your vegetables:
Peel and slice all shallots,
- Crush and roughly chop garlic,
- Bruise lemon grass
- Peel and slice ginger
- Peel and quarter potatoes
- If using the chilies – cut lengthways and deseed with a teaspoon, slice!
- Make Marinade
- Use ½ the garlic, shallot, ginger (& chilli) in to a pestle and mortar with curry powder, chilli powder (to taste) a little oil & salt and bash away
- Use to rub over the chicken thighs ideally overnight in the fridge or for as long as you have.
- To Cook
- Seal chicken in a hot pan for 3/4 minutes and place in preheated oven on 170C, it will take about 20-25 minutes to cook through. Check juices are clear when you cut into the chicken.
- In a second pan add a splash of oil then cook the remaining shallots, garlic and ginger (&chilli)
- Add potatoes, water, star anise, cinnamon & curry leaves keep to one side on a rolling simmer
- Once chicken is cooked remove from oven and add to sauce (unless serving separately)
- Once potatoes are cooked add lemon grass and serve
Coconut Flat Breads – serves 2 – makes about 4
- 150g plain flour
- Heaped Teaspoon of coconut cream, softened if set
- Roughly 100 ml water
- Add the flour, coconut & 100ml water to the mixing bowl, stir all together using a spoon…once it all combines, take the dough with your hand until it becomes a springy dough. If your dough is too sticky, add a little more flour, if too crumbly, add a little more water.
- Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook. Then split into 4 even sized balls.
- Heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin. Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over. Add one or 2 to your pan at a time and cook until you see the bread blister and char. Once both sides cooked, keep wrapped in tea towel – this softens the bread. Cook all your breads and then you are ready to serve.
Dan’s Posh Caramelised Banana Split – serves 2
- Peel and half bananas length ways
- Dust in sugar
- Wash and half all berries
- Semi whip cream
- In a hot pan place sugar dusted bananas flat side down until golden and remove to cool
- Arrange bananas on a plate layering with cream and fruit
- Ball ice cream and place on the top
- Shave chocolate or smash your Malteasers over and dig in
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.
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