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Parent & Teen Recipes – Uramaki Sushi; Caramel Chicken; Chocolate Fondant;

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We hope you enjoyed your evening 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.

You cooked:

Inside Out Uramaki Sushi

Vietnamese Caramel Chicken, egg-fried red rice

Chocolate Fondant

Inside Out Uramaki Sushi

Ingredients: Serves 4

  • – 200g sushi rice uncooked (400g cooked, following cooking instructions)
  • – 4 sheets of nori
  • – Wasabi paste
  • – Pickled ginger
  • – Soy sauce
  • – Japanese mayo
  • – 1x avocado, sliced
  • – 1x carrot, shredded
  • – 1x cucumber, de-seeded, cut into long batons
  • – Handful of coriander, chopped
  • – Smoked salmon

Method:

  1. Cut the nori seaweed into halves, and then place half of the nori on the sushi mat shiny side down. As a golden rule, the shiny side of the nori seaweed should always be on the outside of the sushi.
  2.  
  3. Place roughly 110g of sushi rice on the nori seaweed and spread across evenly. Flip the nori seaweed and sushi rice so that the nori seaweed is facing upward. Add a small portion of mayo, cucumber, smoked salmon or any other filling in a centre.
  4.  
  5. Start rolling from the bottom, tucking the edge of the roll to fully enclose the filling. Lift the edge of the mat and continue to roll forward until the sushi is formed into a firm cylinder. 
  6.  
  7. Slightly wet the blade of a sharp knife and slice the roll into 6 pieces. First, slice it into halves and then the halves into thirds. Clean the knife with a wet towel between cuts to prevent the rice from sticking to the knife. 
  8.  
  9. Serve with soy sauce. Feel free to garnish with other foods such as white / black sesame seeds, tobiko, chives, etc.

Vietnamese caramel Chicken, egg-fried red rice

Ingredients – Serves 4

  • – 2 chicken breasts, sliced or hake fillets
  • – 1/2 cup / 80 g brown sugar
  • – 1 tbsp water
  • – 400 g / 14 oz coconut milk
  • – 1 1/2 tbsp soy sauce
  • – 2 1/2 tbsp rice vinegar
  • – 2 garlic cloves, minced
  • – 1 shallot finely sliced
  • – 1/4 tsp white pepper
  •  

Garnishes

  • – 1 spring onion, sliced
  • – 1 large red chilli, finely sliced
  • – Coriander, chopped
  • – Lime juice and zest

Method

  1. Place sugar and water in a skillet over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients except chicken.

  2. Stir, then put the chicken in.

  3. Adjust the heat so it is simmering energetically. Not rapidly, not a slow simmer (I use medium high heat).

  4. After 5 minutes, turn the chicken.

  5. Once sauce and chicken are brown, remove from heat.

  6. Place chicken on serving plates, spoon over some sauce (don’t need much, chicken is infused with flavour + sauce is strong).

  7. Garnish with shallots and chilli, if using. Serve with rice or noodles.

Red or Black Rice

Ingredients – Serves 4

  • – 300g of red or black rice, boiled and cooled – allow to dry in a sieve or colander
  • – 1tbsp of oil
  • – 2 spring onions, chopped
  • – 1 red onion, sliced
  • – Handful of chopped coriander
  • – Soy sauce to season (tamari)
  • – 1 lime, juice, and zest
  • – 1 egg

Method

  1. Heat the oil in a wok or large frying pan, add onion and fry until translucent. Add the rice, and vegetables, and once warm, push to one side of the pan and break in your egg. Scramble the egg quickly and mix through the rice. Serve straight away.

  2. Toppings/garnishes – Serve with some toasted cashews, chopped chillies and some extra chopped coriander.

Food Sorcery Chocolate Fondant

Who can resist the scrumptious taste of chocolate, chef showed us how to make the perfect melt in the middle pudding.

Ingredients – makes 4

  • – 100g butter, plus extra for greasing
  • – 100g dark chocolate (60-70% cocoa solids), roughly chopped or broken into small chunks
  • – 100g plain flour
  • – 100g caster sugar
  • – 25g cocoa powder
  • – 25g melted butter
  • – 2 medium eggs
  • – 2 medium egg yolks
  • – Vanilla ice cream, crème fraiche, mint & berries

Method

  1. Preheat the oven to 190˚C/170˚C fan/Gas 5.
  2.  
  3. Grease 4 ramekins with butter.
  4.  
  5. Dust inside of ramekins with cocoa powder.
  6.  
  7. Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally.
  8.  
  9. Remove from the heat, sift over the flour and then whisk it in.
  10.  
  11. In a separate bowl, whisk together the eggs, egg yolks and sugar until combined, then whisk this into the chocolate mixture, until smooth and well combined.
  12.  
  13. Pour the chocolate mixture into the ramekins.
  14.  
  15. Leave to set in fridge for minimum 20minutes but can be overnight 
  16.  
  17. Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little
  18.  
  19. Remove from the oven, and gently loosen the edge.
  20.  
  21. Carefully invert each fondant onto a plate. Serve with crème fraiche or vanilla ice cream, mint and berries.

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