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All Lessons

Chicken Satay, Thai Fish Cakes and Cucumber Salad
01:31:36

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
01:39:59

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.
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