A passion of ours is to dissect International Regional Cookery so we bring a more authentic food and and a deeper understanding of Asian and Eastern Cookery. we are also very keen to develop people’s palates and appreciation of how to build flavour.
One of our favourite foods is Far Eastern cookery – Thai and Vietnamese especially – because it is fresh and exciting to taste. It is also a great way to teach how to flavour foods and the complex building of blocks of developing taste. Asian cookery is simpler to teach in some ways because they have simplistic formulae compared to the more complex and subtle building blocks of western food flavouring.
What do we mean by this? Well, Thai cooks believe in 4 flavour compounds to each dish – sweet, sour, salty and hot. Each dish needs these components to make a dish work. With this simple rule, we can create a dish. Asian cuisine also uses texture to add to the overall taste of the dish and we will explore this and make comparisons to western dishes. This is what we want to pass onto you today, so that you can always experiment and try it for yourself at home and become confident in using eastern ingredients.
The class involves the following:
- Theory element – using the four flavour elements
- Make a red curry paste from scratch in traditional method using pestle and mortar
- Make Vietnamese summer rolls
- make Thai spring rolls and dipping sauce
- make Vietnamese Noodle Soup or a prawn Bang Bang Salad
- Red Chicken Curry with perfect jasmine rice
We will finish the dish with Pineapple Kebabs or Banana Fritters depending upon whether we want comfort food or not!
This is a truly delicious day which teaches you the rudiments of Asian cuisine so you can experiment at home with basic ingredients and become an Asian masterchef!
Date(s) - 24/10/2015
10:30 am - 3:30 pm
Bookings are closed for this event.