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Malay Coconut Curry, Coconut Flat Breads, Posh Banana Split

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

 
  1. 6 small shallots – or replace with onions
  2. 8 garlic cloves
  3. 1 stalk lemongrass
  4. 1 (2-inch) piece ginger
  5. 5 tablespoons oil
  6. 5 tablespoons curry powder
  7. 1/2 teaspoon chilli powder, plus more to taste
  8. 1 teaspoon salt
  9. 1 cinnamon stick
  1. 2 star anise
  2. 10 curry leaves
  3. 4 chicken thighs
  4. 500ml water, or enough to cover chicken
  5. 3 medium potatoes, peeled and quartered
  6. 1 can coconut milk
  7. Optional
  8. 5 dried red chillies
  9. 2 Thai red chillies, for extra spice

Method

Prepare your vegetables: 

  1. Peel and slice all shallots,

  2. Crush and roughly chop garlic,
  3. Bruise lemon grass
  4. Peel and slice ginger
  5. Peel and quarter potatoes
  6. If using the chilies – cut lengthways and deseed with a teaspoon, slice!
  7.  
  8. Make Marinade
  9. 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
  10.  
  11. Use to rub over the chicken thighs ideally overnight in the fridge or for as long as you have.
  12.  
  13. To Cook
  14. 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.
  15.  
  16. In a second pan add a splash of oil then cook the remaining shallots, garlic and ginger (&chilli)
  17. Add potatoes, water, star anise, cinnamon & curry leaves keep to one side on a rolling simmer
  18. Once chicken is cooked remove from oven and add to sauce (unless serving separately)
  19. Once potatoes are cooked add lemon grass and serve
  20.  
  21. Coconut Flat Breads – serves 2 – makes about 4

  1. 150g plain flour
  2. Heaped Teaspoon of coconut cream, softened if set
  3. Roughly 100 ml water
  4.  
  5. Method
  6. 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.
  7.  
  8. 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.
  9.  
  10. 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

  1. 2 bananas
  2. 300mls cream
  3. 20g sugar
  4. Ice cream
  5.  
  1. Blueberries 30g
  2. Raspberrys 30g
  3. Strawberries 60g
  4. Dark chocolate shavings or use malteasers or anything you love!
  5.  

 Method

  1. Peel and half bananas length ways
  2. Dust in sugar
  3. Wash and half all berries
  4. Semi whip cream
  5. In a hot pan place sugar dusted bananas flat side down until golden and remove to cool
  6. Arrange bananas on a plate layering with cream and fruit
  7. Ball ice cream and place on the top
  8. Shave chocolate or smash your Malteasers over and dig in
  1.  

 

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