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Chicken Satay, Thai Fish Cakes and Cucumber Salad
Menu - Chicken Satay Thai Cucumber Salad Thai fish Cakes Shopping List You will need fresh black pepper, flakey sea salt (such as Maldon) and vegetable/sunflower oil for all recipes. Chicken Satay (serves 4 as a starter) 500g boneless and skinless chicken thighs (you can use breast if you prefer white meat) 2 tbsp of vegetable/sunflower oil 2 large cloves of garlic 1 tsp turmeric 1/2 tsp ground coriander 1/2 tsp chilli powder 1/2 tsp salt 1-2 tbsp of honey or sugar (optional) 120g smooth peanut butter 2 tbsp hoisin sauce 4 tsp soy sauce A handful of peanuts A handful of coriander Cucumber Salad 2 small or one large cucumber 1/2 red onion A handful of peanuts A handful of coriander 1-2 Thai chillies or 1 mild red chilli (optional) 2 teaspoon sesame oil 1 lime 1 tablespoon fish sauce 1 clove of garlic 1 1/2 tbsp sugar Thai Fish Cakes 500g cod or haddock fish fillets (we can remove the skin together or just buy without the skin) 3 tbsp good quality red curry paste (if you would rather make your own I’ll include the link to my favourite red curry paste recipe in the email) 1 tbsp coriander 1-2 tbsp fish sauce 1 lime 1 egg 40g rice flour or corn flour 3 spring onions Vegetable or sunflower oil for frying Equipment - Wooden skewers for the chicken satay, a microplane for the garlic, a large blender for the fish cakes plus a small blender for the satay sauce (can use same for both), a pastry brush, 1 large frying pan, a wooden spoon, kitchen roll, measuring spoons, a few bowls, a few spoons, tin foil, a very sharp knife, a chopping board, a colander, a baking tray.
Chicken Biryani and Lamb Keema
Shopping List You will need fresh black pepper, flakey sea salt (such as Maldon) and vegetable/sunflower oil for all recipes. Chicken Biryani (serves 4-6) 400g (about two large) white or brown onions 250ml veg oil (to fry the onions) 300g basmati rice 3 limes 500g boneless, skinless chicken thighs 20g ginger plus 3cm ginger 20g garlic 1 1/2 tsp chilli powder (deggi mirch if possible) 2 tsp ground cumin 1 1/2 tsp garam masala 100g full fat greek yoghurt 2 tbsp veg oil 3 green chillies 6 large mint leaves 5g coriander leaves 20g unsalted butter 3 tbsp double cream A very large pinch of saffron 35g dried cranberries (optional, you could use raisins/sultanas) Optional - You can make the Kachumber Salad and the Raita from precious weeks to serve with this. Lamb Keema 15g fresh ginger 6 garlic cloves 2 spring onions 20g coriander leaves 10g of mint leaves 2 green chillies plus 10g green chilli 3 tbsp veg oil 1 brown onion 3 tsp ground coriander 100g full fat greek yoghurt 450g lamb mince (20% fat if possible) 2 bay leaves 1/3 tsp plain flour 50g frozen peas Optional - To use the Lamb Keema to make the street food dish Keema Pau you serve it with 4 toasted, buttered soft white bread buns, a little bit of chopped red onion, coriander leaves and lime wedges. Keema can be eaten straight away or served the next day as the flavour develops a lot overnight. Equipment - A microplane for the ginger and garlic, a small blender, 2 large saucepans with lids that fit (one that can go in the oven), a wooden spoon, kitchen roll, a frying pan, measuring spoons, a few bowls, a few spoons, tin foil, a very sharp knife, a chopping board, a colander.
Vegetable Pakoras and Mattar Paneer
Menu - Vegetable Samosas (24), Mattar Paneer Inspired by Dishoom recipes. To serve 2 generously with leftovers Shopping List You will need fresh black pepper, flakey sea salt (such as Maldon) and vegetable/sunflower oil for all recipes. Extra for deep frying Vegetable Samosas 1 packet frozen spring roll wrappers (each about 25cm square) - if you can’t find it you can use filo pastry instead but it won’t be quite the same - not rice paper 2 tsp plain flour 30ml vegetable oil 340g potato 100g carrots 100g frozen peas 1.2 tsp cumin seeds 100g red onion 2 cloves garlic 1 inch of ginger 2 green chillies 1/2 tsp chilli powder, 1/4 tsp ground cumin, 1/4 tsp ground turmeric, 1/4 tsp ground pepper, 1 tsp ground cinnamon, 1/2 tsp garam masala, 1/4 tsp amchur powder (optional) 7g salt 20ml lime juice 10g coriander leaves Mattar Paneer 1.2 kilo white onions (or brown is fine) 300ml vegetable oil 30g garlic 30g ginger 1 tsp chilli powder 4 tbsp tomato puree 2 tsp salt 600g good quality tinned tomatoes Pinch of sugar Pinch of garam masala 1/4 tsp ground cumin 100g frozen peas 200g paneer cheese 75ml double cream Chopped coriander to serve (optional) Equipment - 2 large saucepans, wooden spoon, kitchen roll, a frying pan, measuring spoons, a few bowls, a few spoons, a baking tray, tin foil, a very sharp knife, a chopping board, a sauce pan, a colander, tin opener.
Chicken Tikka, Chana Chaat Salad, Raita
Menu - Chicken Tikka, Raita, Chana Chaat Salad Inspired by Dishoom recipes To serve 2 generously with leftovers Shopping List You will need fresh black pepper, flakey sea salt (such as Maldon) and vegetable/sunflower oil for all recipes. Chicken Tikka 500g boneless chicken thighs with skin 30g root ginger 3 cloves of garlic 2 green chillies 2 tbsp rice vinegar 1 tsp mild chilli powder (deggi mirch if you can find it) 1 tsp ground turmeric 2 tsp granulated sugar Raita 250g full fat greek yoghurt 1/4 tsp caster sugar 1/4 red onion 40g cucumber (about a quarter) 40g tomato 6 sprigs of coriander 8 mint leaves 2 pinches of cumin seeds Chana Chaat Salad 40g couscous 20g pumpkin seeds 2 tsp sesame seeds 400g cooked chickpeas in a jar (best quality) 1 medium tomato 40g raisins 1/2 pomegranate A handful of coriander 1 small ripe avocado 2 limes Coriander Mint Chutney 1/2 tsp cumin seeds 20g coriander 20g mint (leaves only) 1 tbsp granulated sugar 25g pickled jalapeños (drained weight) 25g sunflower seeds 1/4 tsp ground turmeric 2 tbsp lime juice Equipment - a small blender, kitchen roll, a frying pan, measuring spoons, a few bowls, a few spoons, a baking tray, tin foil, a pestle and mortar or a rolling pin/wine bottle and a small bowl that you can use instead, a very sharp knife, a chopping board, wooden skewers (optional), cling film.
Masala Prawns, Gunpowder Potatoes, Kachumber Salad
Menu - Masala Prawns, Gunpowder Potatoes, Kachumber Salad Inspired by Dishoom recipes. To serve 2 generously with leftovers. Shopping List You will need fresh black pepper, flakey sea salt (such as Maldon) and vegetable/sunflower oil for all recipes. Masala Prawns 300-350g peeled prawns or 400g prawns (weight with only tails on) 2 tsp gram flour (chickpea flour) 30g coriander (stalks for the marinade and leaves to garnish) 2 cloves of garlic A small knob of ginger 1 mild green chilli 1/2 a small red onion 2 spring onions 1 small tomato (about 60g) 2 tbsp of unsalted butter 2 limes (one for the recipe and one to garnish) Gunpowder Potatoes 500g baby new potatoes ½ tsp cumin seeds ½ tsp coriander seeds ½ tsp fennel seeds 2 tbsp unsalted butter 6 spring onions A handful fresh coriander leaves 3 mild green chillies 2 limes A pinch of garam masala A pinch of chaat masala (optional) A pinch of chilli powder (optional) Kachumber Salad 1/2 red onion 2 ripe large tomatoes (best quality!) 1/2 cucumber 30g coriander 1/2 lime Equipment - A clean tea towel or muslin cloth, a small blender, kitchen roll, a frying pan, measuring spoons, a few bowls, a few spoons, a baking tray, tin foil, a pestle and mortar or a rolling pin/wine bottle and a small bowl that you can use instead, a very sharp knife, a chopping board, a sauce pan, a colander.
Crab Linguine and Pork and Fennel Ragu
Learn how to cook two fantastic Rick Stein recipes. Crab Linguine / Spaghetti Fennel and Sausage Ragu Shopping List To serve 4 (if you’d rather make enough for 2 just halve the ingredients) 450g dried tagliatelle, linguine or spaghetti 3 best quality medium sized tomatoes on the vine 300g fresh white crab meat A handful of flat leaf parsley 1 ½ tablespoons lemon juice 50ml extra virgin olive oil plus extra A large pinch of dried chilli flakes 3 garlic cloves Serves 4 400g coarse pork sausage meat or 400g sausages 1 tbsp olive oil 1 onion 1 large garlic clove 2 celery sticks ¾ tsp fennel seeds (we’ll grind them) ¼ tsp chilli flakes 1 fresh rosemary sprig 150ml dry white wine 150ml double cream 150ml chicken stock, we can use stock cube or gel pot Lots of parmesan cheese to serve Recommended - serve with fresh egg tagliatelle Sea salt and freshly ground black pepper Equipment - 2 large saucepans (one with a lid), a large frying pan with sides, a sharp knife, measuring spoons, scales, a microplane, a few bowls, tongs, measuring jug, few spoons, kettle.
Hot Cross Buns for #CookforUkraine
Learn to make Hot Cross Buns and support #CookforUkraine Please go to the Just Giving page if you would like to donate more than £10. It takes 3 hours in total to make the buns, there is one hour of videos with two gaps to leave them to rest and then prove for an hour each time. Don't forget to preheat your oven to 200c. Shopping List - Makes 15 Buns (you can freeze them) 300ml whole milk (you can use semi skimmed too) 50g butter (unsalted) 500g strong white bread flour 1 tsp salt 80g caster sugar 1 x 7g sachet of active dry yeast 1 egg Mixed Dried Fruit - Mixture of the below 80g sultanas (or you could use raisins, dried apricots etc) 80g dried cranberries (optional) 50g mixed chopped candied peel (optional) Citrus zest - Zest of 1 lemon Zest of 1 orange (or tangerine, clementine, mandarin) 1 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground mixed spice (optional) 80g of any white flour to make the paste to make the cross For the glaze you need a pot of any of the following - Either apricot jam, marmalade, honey, golden syrup or maple syrup 2 tbsp sunflower or vegetable oil Please let me know how you get on and tag #taracookery in your photos of your buns! Happy Easter!
Ottolenghi Vegetarian Dishes
Ottolenghi Vegetarian Simplified - I have taken his recipes and decreased the ingredients / steps / and changed some of the amounts. Menu - Butterbeans with Feta, Spinach and Sumac Green Couscous with Rocket and Pistachio Green Bean Salad with Mustard Seeds and Tarragon Each dish serves four as a side. They can all be eaten at room temperature. Butterbeans - 2 tins or 1 large jar of butter beans 60g butter 8 spring onions 1 large clove of garlic 2 mild red chillies 200g baby spinach Juice of half a lemon 150g feta 1 tbsp sumac 1 small bunch of dill Couscous - 150g couscous or grain such as bulgur wheat or small pasta of your choice 1 brown onion 1/2 tsp ground cumin 50g shelled unsalted pistachios (optional) / could use hazelnuts instead 2 spring onions 30g rocket or salad leaf of your choice 1 small bunch of parsley 1 small bunch of coriander 1 small bunch of dill 1 small bunch of mint Bean Salad - 300g green beans 300g frozen petite pois 3 tsp coriander seeds 1 tsp mustard seeds 1 small red onion 1 mild red chilli 1 clove of garlic 1 lemon 1 small bunch of tarragon 200ml olive oil, salt and pepper Optional - black sesame seed or nigella seeds to garnish
Baked Salmon with Lemon Orzo and Roasted Broccoli
On the menu - Baked Salmon with Salsa Verde, Lemon Orzo, Roasted Broccoli with Flaked Almonds Shopping List 2 boneless skinless salmon fillets (we can take off the skin together in class) 1.5 tablespoons red wine vinegar or white wine vinegar or sherry vinegar or apple cider vinegar 2 garlic cloves 20g parsley A handful of mint (or any other green herbs you have for the salsa verde) 1 tbsp capers 1-2 anchovies in oil 1 tsp dijon mustard Pinch of sugar 200g tender stem broccoli 2 lemons 1 tsp of chilli flakes or red pepper flakes A handful of flaked almonds 1 tbsp parmesan or pecorino (optional) 200g orzo pasta 1 gel pot or stock cube, chicken or veg 2 tsp of dried or oregano 1 tbsp of butter Avg 100 ml olive oil Salt and pepper Equipment - 2 a roasting tray, measuring spoons, a sharp knife, a chopping board, a few bowls, a few spoons, a fine grater or garlic crusher, a saucepan, a measuring jug, a fish slice, tongs, baking parchment, weighing scales.
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