Tag Archives: World food cookery demo

Vegetable samosas

Samosas and bhajis at our World Cookery Demo, June 2019

Ingredients

  • Frozen mixed veg
  • 1 onion (chopped)
  • 2 cloves of garlic (grated)
  • fresh ginger grated 1oz
  • veg oil/ olive oil for cooking
  • 2tsp cumin (ground)
  • 1tsp (cumin whole)
  • 1tsp turmeric powder
  • 1/2 tsp chilli powder (can add more depending on how hot wanted)
  • 2fresh chilliest (optional)
  • handful of sultanas
  • handful of freshly chopped coriander
  • 1tsp of salt.

Instructions

Put oil in a pan in medium heat until oil is hot add whole cumin and chopped onion, cook until onions soft add rest of the ingredients except the sultanas, stairwell, and leave it in low heat until it is cooked. Sultanas canbe added 15min after.
Filo pastry (can get ready made from supermarket), veg oil for pastry, veg oil for frying (optional), as an cook in the oven gas mark 4 or 180c (15-20min)

Fold a samosa using filo
Need to make sure to brush a little oil on to the pastry.
Cut the pastry into 3-5cm strips and then place a spoonful of filling in the bottom right corner of the pastry strip. Fold the pastry into a triangle to begin enclosing the filling. Continue folding triangles and then tuck the final edge inside the samosa to seal, trimming any excess pastry if necessary. Samosas can be cooked in the oven or deep fry.

Sweet Corn Fritter – Khao Pod Tod

(A video is coming)

Ingredients

  • 200g corn
  • 100g self-raising flour
  • 1tsp sugar
  • ½tsp salt
  • ½tsp pepper
  • 1 litre oil

Sweet chilli sauce and salad

Method

  1. Massage everything together and deep fried in fresh hot cooking oil until it’s crispy brown.
  2. Serve with sweet chilli sauce and salad.

Recipe by Gig, Golden Lion

Thai Famous Street Noodle – Pad Thai

 

(A video is coming!)

Ingredients

  • 1 pack rice noodles
  • 60g beansprouts
  • 60g tofu
  • 30g carrots
  • 30g spring onions
  • peanuts (optional)
  • a wedge of lime
  • sugar and dry chilli

Sauce

  • 1 pineapple
  • 3 red onions
  • 1-1½ tbsp tamarind paste (to taste)
  • ¼ cup vegetable stock
  • 1 tbsp soy sauce
  • ½ – 1 tsp chilli sauce (or ⅓-¾ tsp cayenne pepper, to taste)
  • ⅛ tsp ground white pepper
  • 3-4 tbsp palm sugar (or brown sugar)

oil

Method

  1. Make the sauce first by grinding everything together and putting in a hot pan. Stir until it comes to a boil.
  2. Prepare a non-stick pan with add 2 spoons of cooking oil. Add sliced carrots, noodles then add half a cup of the vegetable stocks, and 4 spoons of sauce.
  3. Heat until the noodles are cooked then add beansprouts and spring onions.
  4. Served with peanut and lime wedge, chilli and sugar.

Recipe by Gig, Golden Lion

Sri Lankan Aluwa (Sweets)

Ingredients

  • 1 kg roasted rice flour
  • 750 g sugar (dark brown)
  • 1½ cups water
  • 1½ tsp ground cardamom
  • 1 tsp ground fennel
  • 1 tsp vanilla essence
  • 100 g cashew nuts

Method

  1. Put sugar into a saucepan and add the water. Bring it into boil. When the sugar syrup becomes a bit sticky, switch off the flame and add ground cardamom and fennel, then roasted rice flour little by little but constantly into the sugar mixture. Keep ½ cup of rice flour back.
  2. Before you start boiling sugar syrup, spread that spare rice flour on the tray where we are going to set our Aluwa.
  3. When you’ve added all rice flour and the mixture has become like a fudge, put it on the tray. Press it until flat.
  4. Then mark lines on it in a diamond shape or as you like. Separate the pieces before it gets hard.

Recipe by Theja

Bao Zi Beijing Dumplings

Chinese dumplings

Ingredients

  • 2 cups flour
  • ½ tsp salt
  • 1 cup chopped spinach
  • ½ cup chopped leeks
  • ½ cup bean sprouts
  • 1 onion, finely chopped
  • 2 tbsp soy sauce
  • 1 tsp brown sugar
  • ½ tsp salt
  • 1 tbsp sesame oil

Dipping sauce:

  • 2 parts Shoyu soy sauce
  • 1 part Chinese old vinegar
  • 6 spring onions, finely chopped
  • ginger, finely sliced into sticks
  • optional: chilli

Method

  1. Sift flour with salt and add about 1 cup water to make a nice, silky dough.
  2. Knead well, cover with a cloth.
  3. Mix the rest of the ingredients together in a bowl.
  4. Knead dough again and break into walnut sized balls.
  5. Flatten and roll into a thin pancake. Put 1 tbsp of filling on half of the pancake. Wet edge with water, fold over and press together.
  6. Place in a steamer on high heat for 10 mins, or boil in water for 10 mins.
  7. Can also be deep fried in hot oil until golden.
  8. Serve dipped in a mix of vinegar and soy sauce (see above).

Recipe by Hui Ming

Onion Bhajis and Coconut Riata

Ingredients:

  • Onions
  • Chilli powder
  • Salt
  • Juice of half a lemon
  • Fresh coriander, chopped
  • Cumin seeds and powder
  • Freshly grated ginger
  • Gram flour
  • Water
  • Vegetable or rapeseed oil for frying

Method:

  1. Mix all ingredients into a thick batter.
  2. Drop large spoonfuls of the batter into hot oil until golden brown.

blackshaw head1

Riata

Ingredients:

  • Alpro or Coco yoghurt
  • Juice of half a lemon
  • Pinch of salt
  • Chopped cucumber
  • Chopped coriander

Method:

  1. Mix all ingredients together thoroughly.
  2. Leave in fridge to chill.

Recipe: Tanu