R E C I P E S

FROM OUR SCHOOL TO YOUR KITCHEN TABLE.

IMPRESS YOUR FRIENDS AND FAMILY WITH THE

RECIPES FROM OUR CLASSES.

V I E T N A M E S E

Vietnamese Chicken Pho (Serves 2)

1 onion

2 garlic cloves

1 inch piece of ginger

750g bone in skin on chicken thighs

4 tsp fish sauce

1 tbsp brown sugar

tsp salt

1 litre of water

100g dried flat rice noodles

Dry spices

2 star anise

1 cinnamon stick

2 cloves

1 tsp coriander seeds

1 tsp fennel seeds

tsp black peppercorns

Garnishes

2 spring onions

A handful of beansprouts

A small bunch of Thai basil leaves

Handful of fresh coriander

1 lime

red chilli

Method -

Heat a large pot over a high heat and char the ginger, garlic and onion undisturbed for 2

minutes until they blacken then turn. Next the whole spices and cook for a further

minutes until aromatic.

Now add the chicken, fish sauce, brown sugar, salt and water to the pot and bring to the

boil. Turn down to a simmer and very gently simmer with the lid on for 1 hour.

After an hour, remove the chicken with a pair of tongs and leave to cool slightly before

pulling off the meat and keeping to one side. Return the bones to the pot and continue to

cook the broth for as long as you like.

Once you’re ready to serve, check the broth for seasoning - it should be slightly on the

salty side - it dilutes when you add the noodles.

For the garnish, slice the spring onions, pick the herb leaves, slice the lime and the chilli.

Cook the noodles according to the packet instructions and add to bowls. Next portion

over the cooked chicken. Finally ladle over the broth and add your garnishes.

Summer rolls (serves 2)

4 rice paper wrappers

red pepper

3 inch piece of cucumber

1 spring onions

Handful of coriander

Handful of mint

Handful of Thai basil

80g dried vermicelli noodles

Dipping sauce

2 tsp fish sauce

Juice from half a lime

1 tsp brown sugar

1 garlic clove

2 tbsp sweet chilli sauce

Method -

Place vermicelli noodles in medium heatproof bowl, cover with boiling water; let stand

about 5 minutes or until just tender, drain. Using kitchen scissors, cut noodles into

random lengths.

Cut your peppers, cucumber and spring onions into thin strips. Pick the leaves from the herbs. Crush the garlic.

Make the dipping sauce by stirring all the ingredients together in a bowl.

To assemble rolls, place a sheet of rice paper in medium bowl of warm water until just

softened.

Lift sheet carefully from water, placing it on a tea-towel-covered board. Place a mixture

of vegetables horizontally in the center of the sheet and top with one mint leaf, one basil

leaf. Then add a pinch of cooked noodles. Fold edge closest to you up and over the

filling; roll sheet to enclose filling, folding in sides after first complete turn of roll. Repeat

with remaining sheets and filling

Vietnamese caramelised prawns (serves 2)

1 garlic clove

1 banana shallot

red chilli, seeds removed

2 spring onions

A small handful handful of Thai basil leaves

300g raw king prawns

1.5 tbsp brown sugar

1 tsp chicken bouillon powder

tsp ground white pepper

1 tsp fish sauce

1 tbsp soy sauce

1 tbsp plain oil

Juice from . of a lime

Method

- Prepare the veg: crush the garlic, thinly slice the shallot and red chilli, cut the spring

onion into long pieces and tear the basil. Use the knife to de-vein the prawns.

- Add the brown sugar, chicken bouillon powder and white pepper to a bowl and stir to

combine.

- Heat up a pan or wok on high heat until shimmering then add the sugar mixture. Cook

until the sugar has melted and is starting to caramelise and pour into the bowl.

- Into the same saucepan add the oil, and when hot pop in the prawns, garlic, shallot,

spring onion and chilli. Stir fry for a couple of minutes until nearly cooked through. Add

the sugar mixture, fish sauce, soy sauce, then cook for another 2 minutes.

- Check for seasoning then remove from the heat, squeeze over some lime, add Thai basil

and serve.

G N O C C H I

Ingredients

Serves 2

500g King Edwards Potatoes

1/2 egg

100g plain flour, plus extra for rolling

500ml water for poaching

Salt and pepper

Parmesan cheese to serve

Method:

1. Cook the unpeeled potatoes in a pan of boiling salted water until soft.

2. Drain and place in the oven at 200 degrees or mark 6 for 5 minutes to dry.

3. Allow to cool enough to handle and then peel and mash in to a bowl.

4. Season with a little salt and pepper.

5. Add the egg and gradually add the flour to form a smooth and slightly sticky

dough

6. Tip on to a well floured surface and roll the dough in to a long sausage about 1cm

thick and cut in to sections about 2cm long.

7. Place each piece on to a fork, press down with thumb, roll on to board leaving

grooves on each one. Then place on to trays lined with baking parchment.

8. In a large pan, bring water to the boil, add a little salt and add the gnocchi,

about 15 at a time. Cook until they rise to the surface and cook for a further 30

seconds.

9. Remove with a slotted spoon to a large bowl, mix in a little of the salsa and

continue to cook the remaining gnocchi adding more salsa until they are all

cooked.

10. Serve with parmesan.

R I S O T T O M I L A N E S E

Ingredients

Serves 4

350g Arborio

2 litres of stock

1/2 teaspoon saffron threads

90g butter

1 small onion

100ml dry white wine

60g grated parmesan

Method:

Melt half of the butter in a large pan
Gently cook the onion, stirring from time to time until it is translucent
Add the rice and cook for 2 minutes, stirring continuously
Add the white wine, stir and let it evaporate a little
Add the hot broth or stock, one ladle at a time
Continue to add the stock making sure that the rice is always covered
Cook over a medium heat, stirring frequently for about 15 minutes and then turn off the heat
Crush the saffron threads and add to the risotto
Add the remaining butter and stir in the grated parmesan.

K A T S U D O N B U R I

Ingredients:

Pork loin steaks x 1 ( Please prepare 7 pieces in total. 1 pc person and 1pc for demo)

Panko x 50g or enough to cover the whole piece

Plain flour x 2 tablespoon

Large egg x 2

White onion x ., thinly sliced

Hondashi powder x 1tsp

Hot Water x 80ml

Light soy sauce x 1tbs + 1tsp

Mirin x 1tbs + 1tsp

Sake x 1tbs + 1tsp

Salt and pepper, for seasoning

Vegetable oil - Enough to be about 1.5cm deep in a shallow frying pan

Cooked rice, preferably Japanese rice

Equipment:

oil thermometer

Shallow frying pan, 22-24cm

Small frying pan with a lid

1 small mixing bowl

3 small trays/plates

A pair of chopsticks or tongs

A small tray with a draining rack

Method:

1. Using a piece of paper towel and pat dry the piece of pork loin. Make small cuts on the pork to prevent curling when frying. Season pork on both sides with salt and pepper.

2. Set up your dredging stations: In three separate plates/bowls: flour, panko and 1 large

egg, lightly beaten.

3. First coat your pork with flour on both sides. Shake off the excess. Then dip into the egg wash. Gently shake off the excess. Then coat with panko on both sides. Set the piece

aside while you heat up the oil.

4. Heat up the oil in a shallow frying pan on medium high heat. To test, sprinkle some panko and it should float to the top on a small sizzle and not burn. If it sizzles too quickly,

turn down the heat. Gently set down the pork into the oil. Do not move or shake, let it cook for 1 minute then gently move it around in the oil so it cooks evenly. Then flip once,

cook for another 1-2 minutes until golden. Drain and set aside, sprinkle some salt on top.

Always season fried food straight out of the fryer. Chop into a few thick slices, set aside for later.

5. In a small frying pan, add in the stock, soy sauce, mirin, sake and sliced onion and heat on low/medium heat, until the onion softens.

6. Once the onion softens, turn up the heat and once the sauce simmers, gently add in the fried pork cutlet. Very lightly beaten 1 large egg and then in two stages, pour the egg

over the pork, once it semi cooks, add in the rest of the egg, put the lid on and turn the heat to low. Cook the egg until your preferred texture.

7. Serve over a bowl of hot steamed rice.

BLACK PEPPER EDAMAME -

Ingredients:

Frozen edamame x 400g

Coarse ground black pepper x 1 tablespoon

Garlic cloves x 3, finely minced

Small Thai red chili pepper x 1

Salt x 1.5 tsp

Star anise x 2

Vegetable oil x 1 tablespoon + 1 tablespoon (for blooming)

Equipment:

1 large soup pot

1 large mixing bowl

1 small frying pan

Method:

1. Prep the edamame by snipping off the end tips. Set aside.

2. Fill a large pot with water and heat on high. Once boiling, add in the frozen edamame, 1

tsp of salt, 1 tbs of oil and 1 star anise into the pot. Cook for 15 minutes on medium.

3. Once the edamame is cooked, quickly drain and remove as much liquid as possible.

While the edamame is warm, add in the black pepper and ó tsp of salt, toss to combine.

4. In a small bowl, add minced garlic, chili pepper and star anise. In a small pan, heat 1tbs

of oil till smoking, carefully pour over the spice and bloom. Then add it into the edamame

and toss to combine. Set aside until serving.

MISO SOUP -

Ingredients:

Hondashi Powder x 1 tbs

Water x 1500ml

Miso paste (white or red) x 6 tablespoon

Silk tofu x ó block

Wakame seaweed x 40g

White onion, thinly sliced x ó

Spring onion for garnish, chopped finely

Equipment:

1 large soup pot

1 small colander or noodle basket/sift

1 medium mixing bowl

Method:

1. Rehydrate wakame seaweed in hot water, sit aside for 10 minutes. Then squeeze out as much liquid as possible and set aside. Chop in bite sizes if too big.

2. Heat up the water in a large soup pot, once boiled, turn off the heat and add 1 tbs of

dashi.

3. Cut the tofu into small cubes. Make two cuts horizontally across then two to three cuts

vertically. Set aside.

4. Reheat the dashi stock on medium heat, add in the sliced onion and let it come to a

simmer, for about 10 minutes. Then turn the heat down and using a ladle or a small

colander, dissolve the miso paste into the stock. Do not let the soup come to a boil.

5. Once all the miso paste has dissolved, add in the tofu and the seaweed. Turn the heat

off and serve when ready.

Note: You can set the tofu, the seaweed and the spring onion aside until serving time.

SUNOMO CUCMBER SALAD -

Ingredients:

Baby cucumber, Japanese cucumber or Persian cucumber 200g - 250g

Dried wakame seaweed - 50g

Imitation crab - 2-3 sticks

Rice vinegar x 2 tablespoon

Caster sugar x 1 tablespoon

Salt x . tsp + . tsp

Toasted sesame seed for garnish

Equipment:

A mandolin

1 large mixing bowl

1 medium size mixing bowl

1 small mixing bowl

1 small whisk

Method:

1. Rehydrate wakame seaweed in hot water, set aside for 10 minutes. Squeeze as much liquid as possible and chop in bite sizes (if not already in small pieces).

2. Using a mandolin and slice the cucumbers as thin as possible. Sprinkle . of salt over

the cucumber and massage it in. Set aside for 10 minutes. Then squeeze as much

liquid as possible and set aside.

3. Make the dressing by mixing rice vinegar, caster sugar and . tsp of salt in a small bowl.

Whisk until sugar and salt are dissolved.

4. Shred the imitation crab into strings.

5. To assemble, add the cucumbers, the wakame seaweed and the dressing in a large bowl and mix thoroughly.

6. To plate: line the base with some wakame, then cucumbers, the top with the shredded

imitation crab, then garnish with sesame seed.

T H A I

Laotian Pork Laab

Serves 2

• 2 tbsp jasmine rice

• 2 tbsp plain oil

• 200g good quality minced pork

• 2 tsp fish sauce

• 2 banana shallots

• ó tsp red chilli powder

• Juice from ó lime

• 1 tsp brown sugar

• Small handful coriander leaves

• Small handful mint leaves

• Small handful Thai basil leaves

• 2 baby gem lettuce

• 50g cucumber

• 4 radishes

• 2 tsp crispy fried onions

Equipment

• Spice grinder

• Wok or frying pan

• Chopping board and knife

Method

• Start by making the toasted rice powder: in a dry frying pan, toast the raw jasmine rice on

a medium heat, stirring frequently until golden and aromatic. Blitz in a spice grinder to a

fine powder. Keep to one side.

• For the vegetable prep: peel and thinly slice the shallot, radish and cucumber. Pick the

leaves from the herbs. Pull the gem into individual cups.

• Heat oil in a wok on a high heat. Add the pork mince and stir for a minute or so until just

cooked through. Add the fish sauce, rice powder, sugar and chilli powder. Stir through then

turn off the heat when the pork has lost its pink colour. Add the lime juice, shallot, and

herbs (saving a few herbs for garnish). Taste and adjust seasoning, adding more chilli/

lime/ fish sauce if needed.

• To finish, fill the lettuce cups with the pork mixture. Top with sliced radish, cucumber, herbs

and crispy onions.

Green Mango Salad

Serves 2

• ó an unripe green mango

• ó a red pepper

• Small handful coriander leaves

• Small handful mint leaves

• Small handful basil leaves

• Handful of beansprouts

• 50g piece of cucumber

• 2 spring onions

• 2 tbsp roasted salted peanuts

For the dressing:

• 2 tbsp fish sauce

• Juice from ó a lime

• 2 tsp palm sugar

• 2 tsp Thai sweet chilli sauce

• 1 garlic clove

Equipment

• 1 mixing bowl

• 1 small bowl

Method

• For the salad: cut off the mango cheeks then use a spoon to pull away the flesh from each

cheek. Cut into thin slices and pop into a mixing bowl. Thinly slice the spring onion. Slice

the cucumber and red pepper into similar size strips and add everything to the bowl. Pick

the herbs and add these too, along with the beansprouts. Bash the peanuts in a pestle and

mortar.

• For the dressing: grate the garlic clove then add to a small bowl with the rest of the

ingredients and mix to combine. Stir through the salad and serve immediately.

C H I C K E N M A S S A M A M C U R R Y

S e r v e s 2

For the curry paste

• 2 tsp coriander seeds

• 2 tsp cumin seeds

• 2 cloves

• 1 cinnamon stick

• ó black peppercorns

• 5 round shallots

• 2 garlic clove

• 2 inch piece of galangal

• 1 lemongrass stalk

• 2 dried chilli

• 1 tsp salt

• 1 tsp ground cardamom

• 1 tsp shrimp paste

For the curry:

• 300g chicken thighs, chopped into chunks

• 600ml coconut milk

• 2 tbsp roasted peanuts

• 4 medium potatoes

• 3 tbsp Massaman curry paste

• 2 tbsp fish sauce

• 2 tbsp palm sugar

• 2 tbsp tamarind juice

• 2 bay leaf

• 4 green cardamom pods

• 2 tbsp vegetable oil

• 1 fresh red chilli

• 2 tbsp fresh coriander leaves

For the Jasmine rice

• 150g Jasmine rice

• 160g water

Equipment

• Food processor or nutribullet

• 2 small saucepans with lids

• 1 medium saucepan

• 1 mixing bowl

Method:

• Roughly chop the garlic, galangal, lemongrass and dried chillies.

• Peel the potatoes into 2-3 cm cubes.

• Dry fry the whole spices in a pan on a low medium heat for 2-3 minutes

until aromatic Pour spices straight into a spice grinder or pestle

and mortar, add the ground cardamom and pound until finely

ground. Add the garlic, galangal, lemongrass and shallots then

transfer to a food processor (or carry on in your pestle and mortar).

Pound to a rough paste.

• Add the chillies, salt and shrimp paste and continue to pound until a

smooth curry paste has formed.

• In a saucepan over medium to high heat, heat the vegetable oil and

fry the curry paste with the cinnamon, cardamom pods and bay

leaves, until fragrant. Add the chicken and cook for 3 to 4 minutes.

• Add the coconut milk and potatoes and bring to a simmer

• Keep over a low heat to simmer until all the potatoes and chicken

are fully cooked, then add the tamarind, fish sauce, palm sugar. Adjust

these ingredients so that you have the perfect balance of sweet,

salty, umami and sour.

• Remove from the heat, garnish with roasted peanuts and coriander.

Serve with steamed Jasmine white rice

For the rice:

• In a bowl, wash the jasmine rice in cold water. Strain then wash

again two more times until the water runs clearer and sieve.

• Place the rice and water in a saucepan with a pinch of salt. Cook on

a medium heat until boiling. Once boiling, cover with a lid, reduce

the heat to a simmer and cook for 12 minutes. Then remove from

the heat and leave the lid on for the rice to steam.

L E B A N E S E

W I T H B E T H

Baba Ganoush

Serves 2

2 aubergines
Juice of ½ lemon
2 tbsp tahini
½ tsp salt (to taste)
1 large garlic clove
Small handful of mint
Small handful of flat leaf parsley
4 tbsp extra virgin olive oil
2 tbsp pomegranate seeds

Blacken the aubergines on a gas hob or barbecue, turning regularly with tongs, until completely charred and collapsed (you may wish to surround the rings with foil, as it can be messy). If using electric or induction, char the aubergines on a dry frying pan on each side until blackened. Pop in a colander over a bowl and allow to cool.
Pull away the black skin and discard. Drain any moisture from the aubergines with kitchen paper then pop no your chopping board and season with salt.
Using a knife, chop up the aubergine into a chunky pulp then pour into a bowl. Grate the garlic and add to the aubergine. Next chop the herbs, reserving a few leaves for garnish, and add to the bowl
Stir in the lemon juice, olive oil and tahini then taste for seasoning. Finish with a drizzle of olive oil, the remaining herbs and the pomegranate seeds. Serve at room temperature.

Falafel

Serves 2

150g dried chickpeas
½ tsp ground cumin
½ tsp ground coriander
1½ tsp Lebanese spice blend (or ½ tsp ground black pepper and ¼ tsp each of ground cinnamon, ginger, allspice and nutmeg)
½ tsp salt
1 tbsp tahini
3 spring onions
2 garlic cloves
Small bunch of coriander
Small bunch of flat-leaf parsley
½ tsp baking powder
100ml sunflower or vegetable oil, to shallow fry

Soak the chickpeas in separate bowls of plenty of cold water overnight. Drain and tip on to a clean tea towel to dry.
Remove ¼ of the rehydrated chickpeas and cook in simmering water for 30 minutes until soft. Drain and leave to cool.
Roughly chop the herbs, spring onions, crush the garlic and zest the lemon
Put all the rehydrated raw chickpeas into a food processor and whiz until smooth (be careful not to overload your processor).
Add the spices, salt, spring onions, tahini and garlic and whiz again, until well combined. Finally, add the remaining cooked chickpeas, baking powder and fresh herbs and pulse until chopped and well combined, but not pureed – the mixture should still be lumpy with chickpeas. Chill the mixture for at least 30 minutes.
Squeeze balls of falafel mixture in your palm to create sausage shapes about 5-6cm across
Heat 5cm oil in a deep pan to 180C, then fry the falafel in batches and drain on kitchen paper.

Quick Shawarma Pickles

Serves 2

250g turnip or mooli radish
½ large or 1 small cooked beetroot
1 carrot
1 garlic clove
1 bay leaf
100ml white vinegar
Salt to taste
2 tbsp white sugar
300 ml water

Add the salt, water and bay leaf to a saucepan and bring to a simmer
Meanwhile peel the turnip/ mooli, carrot and garlic. Cut the turnip and carrot into batons.
Gently drop the vegetables into the salted water, keeping the garlic clove whole, and bring back to a simmer. Add in the sugar and vinegar and turn off the heat.
Once the pickle has cooled a little, pour into a sterilized glass jar or container. The pickle can be served immediately, but is even better after a couple of days. The pickles are usually good for about a month in the fridge

Yoghurt Flatbreads

Serves 2

80g self raising flour
70g full fat greek yoghurt
¼ tsp salt
Pinch white sugar

Add all the flatbread ingredients into a mixing bowl. Bring together with a wooden spoon until you’ve got a ball of dough.
Knead on a clean work surface for a couple of minutes or just until smooth.
Divide into 6 equal sized balls. Take one ball and flatten into a disc. Using a rolling pin, roll out your flatbread, rotating slightly between each roll to create a circle shape, around half cm thick. Heat your griddle until its very hot.
Add one flatbread and cook until puffed up and charred, flip over and cook through. Repeat. Place your flatbreads on a plate, cover with a tin foil or a tea towel or keep in a low oven until serving.

K O R E A N.

Korean Fried Chicken

Serves 2

● Oil, for deep fat frying

● 1 spring onion, finely sliced

For the marinade

● 2 chicken thigh fillet (boned and skin off)

● 1 garlic clove

● 2cm piece of ginger

● 1 tbsp light soy sauce

● 75g buttermilk

For the seasoned flour

● 80g cornflour

● ½ tsp salt

● ½ tsp ground white pepper

● 40g Birds custard powder

● 1 tbsp sesame seeds

For the sauce (makes extra for the bibimbap)

● 4 tbsp brown sugar

● 2 tbsp gochujang (Korean chilli paste)

● 1.5 tbsp soy sauce

● 2 garlic cloves, crushed

● 3cm piece of ginger, grated

● 1 tbsp sesame oil

● 1 tbsp apple cider vinegar

Method

● For the marinade, crush the garlic and finely grate the ginger. Add to a bowl with the

buttermilk and soy sauce and stir to combine.

● Chop the chicken into chunks and add to the bowl. Mix well and leave to marinade for at

least 30 minutes (even better overnight).

● Preheat your deep fat fryer to 180c. For the seasoned flour, mix all the ingredients

together then pop in a baking tray.

● For the gochujang sauce, mix all the ingredients in a saucepan. Bring to a simmer,

stirring constantly then remove from the heat.

● To coat the chicken, take each piece of chicken from the marinade and coat in the flour.

Repeat with all the pieces, shaking to remove excess flour

● Fry in small batches for 5-6 minutes until golden and crispy. Drain on kitchen paper.

● Pour your chicken into the saucepan and stir to coat in the sauce

● Serve immediately with sliced spring onions

Fresh Kimchi

Serves 2

● 1 tsp salt

● ½ Chinese (napa) cabbage

● 1 carrot (or 1 small carrot)

● ¼ mooli radish or 5 radishes

● 1 garlic clove

● 2cm piece of ginger

● 1 tbsp gochugaru (Korean chilli flakes)

● 1 tsp sugar

● 1 tbsp fish sauce

● 1 tsp sesame oil

● 1 tsp apple cider or rice vinegar

● Quarter the cabbage length ways and cut into bite sized chunks against the grain. Pop in

a mixing bowl. Pour over the salt and mix well with your hands. Leave to sit at room

temperature, turning occasionally, until the tough white stems have wilted, which will

probably take between 1-2 hours.

● Next, wash and cut the radish and carrot. Sprinkle with ½ tsp salt, leave to sit for half an

hour, then drain well. Wash and roughly chop the spring onion and add to the rest of the

veg

● In a food processor, blend the garlic, ginger, Korean chilli flakes, sugar, fish sauce,

sesame oil and apple cider vinegar to a smooth paste.

● Once the cabbage has wilted, drain well and dry thoroughly. Pop back in the mixing bowl

with the radish, carrot, spring onion and dressing. Mix thoroughly with your hands,

scrunching to combine all the ingredients.

● Taste your kimchi and add extra seasoning if needed.

Beef Bibimbap

Serves 2

● 1 tsp oil

● 200g minced beef (or sliced chestnut mushrooms)

● ½ white onion

● ½ red pepper

● 1 tsp sesame oil

● 2 tbsp Korean fried chicken sauce (see recipe above)

To serve

● Cooked short grain rice

● 1 finely sliced spring onion

● ¼ cucumber, sliced

● 2 radishes, sliced

● Gochujang sauce

● 2 sesame fried eggs

● 2 tbsp kimchi

● Sesame seeds

● Thinly slice the onion and pepper. Finely chop the cucumber, radish and spring onions

and keep to one side.

● Heat oil in a wok or large frying pan over a medium heat until hot. Add the onion and

peppers and cook for a couple of minutes until starting to soften. Next add the beef and

cook until the meat has cooked through and any juices have evaporated.

● Turn down the heat, then add the remaining gochujang sauce. Stir until sticky and

glossy. Remove from the heat.

● Cook your short grain rice according to packet instructions

● Fry your eggs in 2 tbsp plain oil and 1 tbsp sesame oil until crispy with a runny yolk.

● To assemble the bibimbap, add a layer of rice to the bottom of your bowls, add the mince

to a corner of the rice, kimchi to another, and the chopped vegetables to another. Finish

with the fried egg.

Cauliflower and Potato

Serves two

Ingredients

1 cauliflower

2 potatoes. Cut in to equal sizes

1 cup frozen peas

3-4 tablespoons oil

1 teaspoon paprika

1 teaspoon coriander

1/2 teaspoon turmeric

3-4 tablespoons water

Small piece ginger, chopped fine

Green chillies

Method

Heat the oil in a large pan
Add cumin seeds and turmeric
When the seeds start to pop, add the potato, let it fry for a few minutes until brown
If using peas, add these with the cauliflower in to the pan
Cover the pan and let the cauliflower and potatoes steam. You may need to add a little extra water
When they are almost cooked, add your core spices and cover again
Take the lid off and dry up any excess liquid. Be careful not to overcook the cauliflower
Sprinkle chopped coriander

Chicken Tikka

Serves 4

Ingredients

1.5 kg Chicken - skinless and boneless

3 tbs oil

1 tsp cumin seeds

1/2 teaspoon turmeric

1.5 tsp salt

2 tbs crushed garlic

1 heaped tbs of each: paprika, garam masala, ground coriander

4 green chillies

3 tbs natural yoghurt

1/2 tsp ground cloves, cardamon, cinnamon

Method

Preheat Oven to 190
Remove any excess fat and score breast
Place all ingredients in to a bowl, apart from cumin seeds
Mix to a paste and add your chicken, coating evenly with spices and yoghurt. Leave to marinate.
Place the chicken on to a baking tray and in to oven for 30-40 minutes. Turning the chicken half way through the cooking.
Garnish and serve

Daal Moong

Serves 4/5

Ingredients

1 cup lentils (yellow)

1 medium onion

1 tomato

Small piece of finely chopped ginger

1/2 teaspoon paprika, turmeric, garam masala

Green chillies (optional)

Coriander (optional)

Method

Soak dhal
Place in to a pan, add 2 cups of water. Add salt and turmeric
Allow it to boil and lower the heat to simmer. Skim the top and cover, allow to simmer for 45 minutes. Stir occasionally.
In a separate pan, add the olive oil and add cumin seeds. Once they start to pop, add the onions and ginger. Add green chillies at this point is required.
When the onions are browned, add the tomato and the remainder of your spices.
Leave on a low heat until the tomatoes have softened, this is your ‘Tarka’
Once your dhal has dissolved, take it off the heat and add the Tarka.
If you require a buttery taste, add 100g butter.

Chicken Curry -

Ingredients

1kg boneless and skinless thighs +

breast chicken

2 medium potatoes, cut to slightly

smaller size than chicken

1 fresh tomato

Small piece ginger, chopped/

grated

4 garlic cloves

1/2 tin chopped tomatoes

2 green chillies

Fresh coriander garnish

2 teaspoon salt

1/2 teaspoon turmeric

1 teaspoon garam masala

1 teaspoon ground coriander

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon cardamon

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon chilli flakes

Method

Heat the oil in a large pan
Add cumin seeds and when the seeds start to pop, add ginger, garlic, green chillies and onions. Fry until the onions start to brown and add the chicken.
Do all of this on a fairly high heat as this sears the chicken well and removes moisture. Once the chicken is slightly brown, add potatoes and fresh/tinned tomatoes.
Continue cooking on high heat for a few minutes and then reduce heat. Cover and simmer about 10-15 minutes until tomatoes soften.
Add salt, ground coriander, garam masala and paprika. Stir and cook for 5 minutes. Add approx 1 cup of water.
Cover and allow the chicken to simmer for 20 minutes. When the potatoes and chicken have cooked, add your cardamom, cloves and cinnamon. If you want extra spice, add chilli flakes. Stir in all spices. Allow to simmer.
Remove from the heat and let the pot stand so the spices infuse. Garnish with coriander.
If the liquid feels too thin, mash some potatoes in to thicken.

Method

Heat the oil in a large pan
Add cumin seeds and when the seeds start to pop, add ginger, garlic, green chillies and onions. Fry until the onions start to brown and add the chicken.
Do all of this on a fairly high heat as this sears the chicken well and removes moisture. Once the chicken is slightly brown, add potatoes and fresh/tinned tomatoes.
Continue cooking on high heat for a few minutes and then reduce heat. Cover and simmer about 10-15 minutes until tomatoes soften.
Add salt, ground coriander, garam masala and paprika. Stir and cook for 5 minutes. Add approx 1 cup of water.
Cover and allow the chicken to simmer for 20 minutes. When the potatoes and chicken have cooked, add your cardamom, cloves and cinnamon. If you want extra spice, add chilli flakes. Stir in all spices. Allow to simmer.
Remove from the heat and let the pot stand so the spices infuse. Garnish with coriander.
If the liquid feels too thin, mash some potatoes in to thicken.

Rice -

Ingredients -

4 people

1 cup basmati rice

1 cup frozen peas

1 potato

1 teaspoon cumin seeds

Garam masala or paprika

3 tablespoons of olive oil

2 cups of water

Method

1. Soak the rice for 10 minutes

2. Add olive oil to the pan. Add cumin seeds and as they start to pop, add the

potatoes, a few minutes later, the peas.

3. Drain the rice and add to pan.

4. Add the water, salt and some cardamom and bring to the boil. Lower the gas

and allow to simmer for 12 minutes.

5. Leave to stand, covered for 5 minutes before serving.

Raita -

Ingredients

500g yoghurt of choice

1 Cucumber, grated

1/2 cup of milk

Roasted cumin powder

Method

1. Empty the yoghurt in to a dish. Aerate with a beater. Add milk to make slightly

runny.

2. Add salt and paprika to taste.

3. Add cucumber and mix together

Variations

1. You can add finely diced onion, cucumber and tomato

2. You can add boiled potatoes, cut small.

Spicy Cabbage -

Ingredients -

2 PEOPLE

1 Cabbage

1 Teaspoon Cumin seeds

1 Teaspoon salt

1/2 Teaspoon Tumeric, paprika, ground coriander and garam masala

3 Tablespoon oil

Method

1. Coarsley chop the cabbage.

2. In a wide wok add the oil and cumin seeds. Also add the tumeric.

3. Once the seeds start to sizzle, add the washed cabbage.

4. Stir well until the cabbage has an even colour.

5. Put the lid on for as long as you like to achieve the desired crunch/softness.

6. Add the rest of the spices and incorporate.

7. Turn up the heat to reduce the moisture to serve.