Lesson Library

Menu - We will make in class - Crostini x 3 12 x Black Olive and Feta (or Goats Cheese) 12 x Smoked Mackerel Pate with Granny Smith 12 x Asian Crab 20 x Sun-dried Tomato Palmiers 20 x Smoked Salmon and Cream Cheese Mousse on Cucumber Demonstration - Duck and Hoisin Filo Cups with Cucumber I will just demo how to make the filo cups and how to make the canapé quickly at the end. If you would like to make them yourself you can make them in your own time after class. You will need to buy the mini tins and precook the duck.

Menu -Beef Panang + Coconut Rice + Thai Chicken Salad Shopping List You will need fresh black pepper, flakey sea salt (such as Maldon) and vegetable/sunflower oil for all recipes. Beef Panang - serves 4 1 banana shallot 4 cloves of garlic 1 thumb size piece of ginger 1 large red chilli (either one big one or 2 small spicy Thai chillies if you want it very hot) 1 lime 1 tsp ground cumin 1 tsp ground coriander 1 tsp salt 1/2 tsp ground cardamom 8 kaffir lime leaves (dried, fresh or frozen) 80g peanuts 1 tin coconut milk 2 tbsp palm sugar or brown sugar 2 tbsp fish sauce 1 large steak (sirloin or tenderloin) or you can double or triple up the meat as there is plenty of sauce Vegetable oil/sunflower oil A handful of Thai basil to garnish (optional) Coconut Jasmine Rice 200ml (1/2 tin) of coconut milk 250g jasmine rice 1/2 tsp sugar 1/2 tsp of salt 175ml water Thai Chicken Salad 2 chicken breasts
150g baby salad leaves of your choice
2 handfuls of cherry tomatoes
1 cucumber
1 small red onion
1 mild large red chilli
1 handful of roasted cashews A large handful of coriander (stalks and leaves)
3 tsp Chilli Garlic Sauce in a jar or Sriracha Sauce
2 small garlic cloves
3 tbsp fresh lime juice (or rice vinegar)
4 tsp fish sauce 1 tbsp sesame oil
3 tsp sugar Equipment - A small blender, 1 large frying pan with sides or wok, 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, 2 x saucepans with lids, scales, tin opener.

Menu - Thai Green Curry, Side Salad, Jasmine Rice Shopping List You will need fresh black pepper, flakey sea salt (such as Maldon) and vegetable/sunflower oil for all recipes. Thai Green Curry - serves 4 generously 3 garlic cloves 3 banana shallots 4 inch piece of fresh root ginger 2 stalks of fresh lemongrass 1 tsp ground cumin 1 tsp coriander seeds 30g fresh coriander Zest and juice of one lime 1-2 green chillies (depending on how spicy you would like it to be) 2 tbsp of fish sauce 2 tbsp of sunflower or vegetable oil 6 boneless/skinless chicken thighs 200g chestnut or button mushrooms 1 tbsp demerara sugar 1 tin full fat coconut milk 2 kaffir lime leaves (frozen, dry or fresh) 1 chicken stock cube / gel pot 200g green beans A handful of fresh coriander to garnish 2 limes 60-80g jasmine rice per person Thai Side Salad 1 red chilli 1 garlic clove 100ml Chinese rice wine vinegar 2 tbsp golden caster sugar 1 tbsp fish sauce 1/2 cucumber 1 carrot 4 spring onions 1/2 nest vermicelli noodles (optional - for some crunch) A big handful or fresh coriander and mint A handful of roasted peanuts (we can roast in class) Equipment - A small blender, 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, a saucepan, scales.

Menu - Prawn Pad Thai, Tom Yum Soup Shopping List You will need fresh black pepper, flakey sea salt (such as Maldon) and vegetable/sunflower oil for all recipes. Prawn Pad Thai - serves 2 generously with leftovers 150g uncooked wide rice noodles 2 limes plus an extra one to serve
2 tsp light brown sugar 2 tbsp fish sauce 2 handfuls of peanuts 1 tbsp of honey A pinch of salt 120-180g raw prawns, no shells 1 garlic clove 1 mild red chilli 4-5 spring onions 1 egg A few handfuls of beansprouts (optional) 2 tbsp vegetable oil A handful of both fresh coriander and mint Tom Yum Soup - To make 4 small bowls (leftovers are great) 1/2 litre good chicken stock 150 ml water 3 sticks of lemongrass A big handful of fresh coriander  60g galangal finely sliced (or fresh ginger) 4 medium vine tomatoes 4 kaffir lime leaves (dried or fresh or frozen- if you can’t fine them then use more lime juice) 2 limes 1/2-1 tsp tamarind concentrate or 1/2 tbsp tamarind paste 1 red chilli 2.5 tbsp fish sauce  1 tbsp palm sugar (use any brown sugar) 8 raw prawns, no shells 2 boneless skinless chicken breasts Equipment - A small blender, 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, a saucepan, scales.

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.

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.

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.

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.

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.