Quick & Tasty Tuesdays Cooking Class - Thai
Quick & Tasty Tuesdays Cooking Class - Thai 🍜Pad Thai - Stir-Fried Rice Noodles Pad Thai is the national dish of Thailand and is a beloved street food...
Continue Reading →
Flavours of Latin America
Publish on: 11 May, 2023 | In:m | Author by: Dylan
Flavours of Latin America
🥘 Adobo/ Sofrito
Sofrito is a flavourful base that is a foundation for so many Latin American dishes. It’s best cooked low, and slow. Known variously across the region as hogao in Columbia, Aderezo in Peru, and refrito in Ecuador, with each region varying its composition of ingredients.
Preparation time: 20 minutes
Execution time: 20 minutes
Serves: 2
INGREDIENTS
2 medium onion, finely diced (350g)
1 small tomato, finely diced
1 small red capscicum, finely diced (60g)
1 small green capscicum, finely diced (60g) or (1.5 bullhorn chillis)
¼ habanero chilli (or aji dulce), finely diced
2 tbsp olive oil
½ tsp salt
¼ tsp pepper (to taste)
¼ tsp ground cumin
¼ tsp pinch pimenton
2 cloves of garlic, minced
METHOD
Heat a pan over low heat, and in the olive oil. Once the olive oil is warm, add in the onion, and saute for 3-4 minutes. Keep the temperature at a fairly low heat. You want to slowly sweat the onions. When the onions soften a little bit, add in the capsicum and cook for another 3-4 minutes until they soften. Finally, add in the minced garlic, tomatoes, spices and salt and cook for another 4-7 minutes or until all of the vegetables are very soft.
🍘 Arepas - Corn Cakes
Arepas are a Venezuelan and Colombian street food item. They can be stuffed with many different kinds of fillings including slow-cooked beef, cheese, avocado, pulled chicken, beans and plantain.
Prep time: 1 hour 30 minutes
Execution time: 20 minutes
Serves: 2
INGREDIENTS
200g PAN masa harina
230ml chicken stock
1 egg (45g)
1 tsp olive oil
1/4 tsp salt
To serve:
60g queso llanero or queso fresca (crumbled goats or farmer’s cheese)
60g gausacaca sauce (avocado sauce)
60g caraoatas negras (stewed black beans)
METHOD
Place all of the ingredients in a mixing bowl. Mix everything together.
Preheat an oven to 160C.
Divide the dough into 4 equal pieces. To shape the arepas, roll the dough into a ball first. After, using the flat of your palms, gently squish the dough down while passing it back and forth between your hands, almost as if you were clapping. Preheat a pan over medium low heat (800). Place a teaspoon of oil in the pan. Fry the arepas for 4 minutes on each side, flipping every minute or so until they are golden brown on both sides. The arepas should sound hollow when they are finished cooking.
Alternatively, after browning the arepas, you can finish cooking them in the oven for 3-7 minutes or until they sound hollow.
Optional: when the arepa is finished cooking, use a spoon to remove some of the filling.
Top the arepa with some of the carne mechada (braised beef), the guasacaca sauce, black beans, and queso llanero.
Pasteles De Masa (Puerto Rico)
Pasteles are a traditional holiday dish. A masa, or dough, is made by combining various starchy vegetables. The filling can be made with a combination or either pork and chicken. The banana leaf adds a unique flavour to the pasteles, while the achiote adds a colourful red hue, and floral aroma.
Preparation time: 40 minutes
Frf time: 10 minutes
Serves: makes 300ml
INGREDIENTS
For the masa:
½ plantain (150g), peeled and ground in a food processor
200g taro, peel and ground in a food processor
200g purple sweet potato, peeled, and ground in a food processor
40g sofrito (2 tbsp)
2 tsp achiote oil
For the filling:
250g (2) boneless chicken thighs, simmered in 300ml water for 1 hour
¼ tsp oregano
2 sprigs coriander or chopped
80g soffitto
6 olives (15g) olives, pitted, finely chopped
1 tsp capers, chopped
2 tsp achiote oil
1 tsp (4g) capers, finely chopped
1 tsp achiote oil
¼ tsp salt
For the achiote oil:
300ml vegetable oil
40g achiote seeds
To assemble:
1 banana leaf cut into 25x15cm rectangles.
2 tbsp achiote oil
6x 60 cm piece of butchers twine or string
METHOD
To prepare the achiote oil, place the achiote seeds and vegetable oil over a low heat in a small pot for 4-5 minutes or until the seeds begin to sizzle a little bit. Turn off the heat and let the achiote infuse into the oil for 10-15 minutes.
To prepare the filling, place all of the ingredients into a pot and simmer everything together until all of the flavours come together, and the sauce evaporates until it reaches the thickness of cream or melted butter. Season to taste with salt.
To prepare the masa, combine all of the ingredients in a mixing bowl.
To assemble, dry the banana leaves with some paper towels. Place the banana leaves on the surface of your work station. On each banana leaf, place 1 tsp of the achiote oil on each banana leaf. And spread it in a rectangle in the centre of the banana leaf that’s about 6x8cm. Place 2 tbsp of the masa onto the achiote oil and spread it evenly over the 6x8cm rectangle.
Place 2 tbsp of the filling in the middle of the masa. Gather up the opposing ends of the banana leaf, folding the banana leaf in half lengthwise until the edges meet. Fold over the seams of the banana leaf until they touch the top of the filling, and tuck them underneath. Secure the banana leaf with a little bit of butchers twine or string.
🍘 Caraotes Negras - Stewed black beans
Prep time: 1 hour 30 minutes
Execution time: 20 minutes
Serves: 12
INGREDIENTS
To soak
400g black turtle beans
1L cold water
1 tsp baking soda
To cook:
1.2L water
2 tsp salt
½ brown onion
½ capscicum
¼ habanero
METHOD
Rinse the black beans well in water to remove any debris. Place the beans in 1L of cold water, along with 1 tsp of baking soda and soak overnight.
Drain the beans and place them in a pot with 1.2L of cold water and the rest of the ingredients. Simmer the beans for 1-2 hours or until they are just tender. Season with additional salt if necessary.
🥘 Carne Mechada - Venezuelan Beef Stew
Preparation time: 15 minutes
Execution time: 30 minutes
Serves: 2
INGREDIENTS
250g beef brisket, simmered in 300ml water for 2 hours until tender
80g sofrito
15g tomato paste
¼ tsp salt
METHOD:
Preheat a small saucepan over low heat. Add in all of the ingredients and simmer for 20-30 minutes or until most of the liquid has evaporated. Season to taste with a little salt.
🐟 Ceviche Peruano con Leche de Tigre- Peruvian Ceviche
Preparation time: 5 minutes
Execution time: 15 minutes
INGREDIENTS
Serves 6- For the Leche De Tigre:
100g fish trimmings
120g lime juice
100g fish stock
40g ice
15g red onion
10g ginger
8g coriander
½ Thai bird’s eye chilli or ⅓ habanero
1 tsp salt
1 pinch msg (optional)
Serves 2 - Ceviche:
180g king fish, cleaned and diced into 3cm cubes
10g red onion, sliced thinly
¼ habanero chilli, de-seeded, diced very small
⅓ lime, juiced
4 tbsp leche de tigre
¼ tsp salt
½ clove of garlic, minced
3 sprigs coriander, minced
To serve
½ purple sweet potato (baked 40 minutes 180C)
½ corn (choko) boiled for 5 minutes
4 leaves cos lettuce
METHOD
To prepare the leche de tigre, place all of the ingredients in a food processor or blender and blend until the mixture is quite smooth. Place a fine mesh strainer above a bowl, and press the liquid through, using a spoon to extract as much liquid as possible. Discard the solids.
To prepare the ceviche, place all of the ingredients in a mixing bowl and stir to combine. Adjust the taste with a pinch of salt, or more lime juice if necessary. Allow the ceviche to rest for 5-10 minutes or until the fish begins to cook a little bit, and turn more opaque.
When you are happy with the taste, and texture, place the ceviche in a wide bowl, garnish it with a sprig of coriander, and serve it with slices of the baked sweet potato, cos lettuce and the boiled corn on the side.
Guasacaca Sauce/Avocado Sauce
Ingredients
¼ brown onion, finely diced (40g)
¼ green capsicum, finely diced(30g)
2 avocados (335g)
30 ml olive oil
½ tsp salt
¼ tsp pepper
METHOD
Place all of the ingredients in a food processor and blend until the sauce is homogenous. Season to taste with additional salt if necessary.
Flavours of Latin America
Ingredients
Directions
Flavors of Latin America Master Class New!
Discover some South America’s favourite foods. Learn to make traditional and authentic street food from across...
Duration 2.5 Hours
From AUD $225 Book nowm
Social Cooking Party | Korean
Social Cooking Party Korean 🐔 Yangnyeom - KFC Korean Fried Chicken 🍲Bulgogi - Simmered Beef Slices 🌶Banchan- Assorted Pickles and Kimchis 🌶Banchan- Assorted Pickles...
Continue Reading →
Taste of Vietnamese Cooking
Taste of Vietnamese Cooking Goi Ga- Vietnamese Chicken Salad Chả Giò -Spring Rolls Phở Gà - Rice Noodles+ Aromatic Chicken Stock Nước Chấm - Fish Sauce Dressing...
Continue Reading →
Chinese Steam Boat Master Class
Chinese Steam Boat Master Class Chinese hot pot is a warm, comforting, and social meal to have with close-knit family or friends. Learn how to make hot pot at home!...
Continue Reading →
Malaysian Cooking Master Class
Malaysian Cooking Master Class Date & Sessions: Sunday, 26 March 2023 MENU PAPAYA & MANGO SALAD Thai style salad with...
Continue Reading →
High Tea Menu 1
High Tea Menu 1 🥪 Tea Sandwiches Afternoon tea sandwich tips: Getting ahead of the game with your sweet selection is a good idea, but don't assemble your sandwiches too...
Continue Reading →
Sri Lankan Cooking Master Class
Sri Lankan Cooking Master Class Roasted Curry Powder Makes: 180g INGREDIENTS 45g coriander seeds 30g fennel seeds ...
Continue Reading →
Social Cooking Party- Vietnamese
Social Cooking Party- Vietnamese 🐟 Nước Chấm - Fish Sauce Dressing This sweet, savoury and sour dressing is an absolutely essential part...
Continue Reading →
Social Cooking Class- Thai
Social Cooking Class- Thai 🌶 Phrik Nam Plaa - Fish Sauce Dressing This fish sauce dressing is a staple of Thai cuisine. It can be used as a salad dressing,...
Continue Reading →
Social Cooking Party- Japanese
Social Cooking Party- Japanese 🐟 Dashi Stock - Bonito and Kelp Stock Dashi stock is a fundamental component of Japanese cuisine. It has a light,...
Continue Reading →
Social Cooking Class- Chinese
Social Cooking Class- Chinese 🥒Pai Huang Gua- Sichuan Pickled Cucumbers These Sichuan style cucumbers have a lot of depth and flavour from the combination of...
Continue Reading →
Social Cooking Class - Japanese
Social Cooking Class - Japanese 🐟 Dashi Stock - Bonito and Kelp Stock Dashi stock is a fundamental component of Japanese cuisine. It has a...
Continue Reading →
Parents and Kids Cooking Class - Japanese
Parents and Kids Cooking Class - Japanese 🍣Makizushi- Sushi Rolls These sushi rolls can be made with any type of seasonal raw fish, and vegetables. A...
Continue Reading →
Parents and Kids Cooking Class - Thai
Thai Parents and Kids Cooking Class 🐔Kaeng Kari Kai - Yellow Chicken Curry This curry paste is an integral part of Thai cuisine. It is used as a flavourful...
Continue Reading →
Parents and Kids Cooking Class - Chinese
Parents and Kids Cooking Class - Chinese 🍜 Hokkien Mee- Stir Fried Noodles with Bok Choy Serves 2 Total time: 30 minutes ...
Continue Reading →
Taste of Italian Cooking
ITALIAN COOKING Cotoletta Milanese - Chicken Cutlet Salsa di Pomodoro (Simple Tomato Sauce) Parpadelle al Ouovo (Egg Pasta) Tiramisu (‘Pick me...
Continue Reading →
Moon Cake Making Class
Moon Cake Making Class With the Mid-Autumn Festival fast approaching, it's time to start making preparations! This year, why not take your celebrations to the next...
Continue Reading →
Taste of Japanese Cooking
JAPANESE COOKING Okonomiyaki- Savoury Pancake Makizushi - Sushi Rolls- aka shiso, cucumber, salmon or kingfish Miso Shiru- Miso soup 🍣Makizushi- Sushi Rolls These...
Continue Reading →
Taste of Thai Cooking
Thai Cooking Kaeng- Thai curry paste Nam Tok- 'waterfall' beef salad Kaeng Khiao Wan-Thai green curry 🐔 Kaeng Kari Kai - Yellow Chicken...
Continue Reading →
Parents and Kids Cooking Class - Vietnamese
Parents and Kids Cooking Class - Vietnamese 🐟 Nước Chấm - Fish Sauce Dressing This sweet, savoury and sour dressing is an absolutely essential...
Continue Reading →
Taste of Chinese Cooking
Chinese Cooking Hun Tun Tang- Wonton Soup Hokkien Mee- Stir-Fried Noodles with Bok Choy Gong Bao Jiding- Kung Pao Chicken 🥟 Shanghai Hun Tun Shanghai...
Continue Reading →
Greek Cooking Master Class
Greek Cooking Master Class Handmade Pita Bread Papoutsakia- Stuffed Eggplant with Lamb and Cheese Chicken Gyros Tzatziki- Herbal Cucumber Yoghurt Kolokithoke Keftedes-...
Continue Reading →
Japanese Cooking Master Class II
Japanese Cooking Master Class Jan Mar May Jul Sep Nov Makizushi- Sushi Rolls with Seasonal Fish and Vegetables Miso Shiru - Seasonal Miso Soup Seasonal Tempura -...
Continue Reading →
Pizza Making Party
Pizza Making Party 🍕 Neapolitan Pizza Dough In Italy, Neapolitan pizza is a protected cultural heritage item. For a pizza to be considered authentic, it should conform to a...
Continue Reading →
Street Food of Asia Japanese
STREET FOOD JAPAN Apr, Aug, Dec *all menus are subject to seasonal change Inarizushi- Tofu Pockets with Salmon Okonomiyaki- Savoury Bacon and Cabbage Pancake Enoki-Niku Maki- Beef...
Continue Reading →
Street Food of Asia Chinese
STREET FOOD CHINA Mar, Jul, Nov *all menus are subject to seasonal change Chonqing - Fried Chicken with Sichaun Chillis Pai Huang Gua- Sichaun Pickled Cucumbers Hun Tun...
Continue Reading →
Street Food of Asia Thai
STREET FOOD THAILAND Jan, May, Sep *all menus are subject to seasonal change Gai Tod Nam Pla- Fried Chicken Pad Thai- Stir-Fried Noodles Nam Tok Sen-...
Continue Reading →
Street Food of Asia Vietnamese
STREET FOOD VIETNAM Feb, Jun, Oct *all menus are subject to seasonal change Bun Bo Lá lốt- Beef Wrapped in Betel Leaves with Rice Noodles Nước Chấm- Fish Sauce Dressing...
Continue Reading →
Going Native Master Class
Cooking with Australian Ingredients Master Class Smoked Kangaroo Tenderloin or Lamb Racks with Taro and Beurre Rouge Murray Cod or Barramundi Steamed in Banana Leaf Damper...
Continue Reading →
Vegan Cooking Master Class Indian
INDIAN COOKING Apr Aug Dec Aloo Bajji Pakora | Potato Fritters Oralu Chitranna | Kerala Festival Rice Malai Kofta- Cashew and Tomato Curry with Potatao and Tofu Balls Kurma | Mixed...
Continue Reading →
Vegan Cooking Master Class Korean
KOREAN COOKING Feb Jun-Oct Yeonnik-bap - Sticky Rice Wrapped in Lotus Leaf Oi-Baek-Kimchi- White Cucumber Kimchi Tteokbokki- Spicy Rice Cakes with Seasonal Vegetables Doboo Jeon-...
Continue Reading →
Vegan Cooking Master Class Japanese
JAPANESE COOKING Jan May-Sep Chirashi Sushi- Colourful Sushi Rice Yaki Ganmodoki - Pan-fried Tofu Cakes Kenchin-Jiru- Root Vegetable Stew Horensou Goma Ae-Spinach in Sesame...
Continue Reading →
Vegan Cooking Master Class Vietnamese
Vegan Cooking Master Class Vietnamese VIETNAMESE COOKING Mar Jul Nov Nuoc Cham- Sweet and Sour Dipping Sauce Banh It Tran- Steamed Rice and Mungbean Dumplings Goi...
Continue Reading →
Italian Cooking Master Class
Italian Cooking Master Class Melanzane Alla Involtini Parmigiana - Eggplant and Ricotta Cooked with Tomato Sauce Pappardelle - Fresh Egg Pasta Ragu Al Genovese -Stewed Beef Chuck Pork...
Continue Reading →
Mexican Cooking Master Class
Mexican Cooking Master Class Tacos de Guisado- Stewed Beef Tortillas- Corn Flatbread Salsa Rojo + Salsa Verde Roasted Tomato and Tomatillo Sauces Ceviche con Tostadas -Lightly Cured Seasonal...
Continue Reading →
Chinese Cooking Master Class
Chinese Cooking Master Class SAMPLE MENU *ALL MENUS SUBJECT TO SEASONAL CHANGE Chao Shou- Sichaun Wontons Chilli and Sesame Oil Sauce Yuxiang Qiezi- Sichaun Eggplant Mapo Tofu -...
Continue Reading →
Dumpling Party
Dumpling Party Jiaozi Dumpling Dough GF Dumpling Dough Pork, chicken or vegetarian fillings Dumpling Dipping Sauces Miso Soup 🥟 Jiaozi Dumpling Dough These are...
Continue Reading →
Thai Cooking Master Class
Thai Cooking Master Class Phrik Nam Plaa- Fish Sauce Dressing Kaeng Khiao Wan - Green Curry Paste or Kaeng Phet- Red Curry Paste Tod Man Khao Pod - Fried Corn Fritters Som Tam - Green Papaya...
Continue Reading →
Spanish Cooking Master Class
Spanish Cooking Master Class SAMPLE MENU: (MENUS SUBJECT TO SEASONAL CHANGE) Croquetas De Jamon/ De Bacalao- Ham and Cheese Croquettes, or Salt Cod Croquettes Paella...
Continue Reading →
Korean Cooking Master Class
Korean Cooking Master Class Kimchi- Fermented Cabbage Korean Style Spicy Chicken Haejanggguk - Beef, Cabbage and Spice Paste Stew Kimchi Pa-jeon- Seafood Pancake ...
Continue Reading →
Indian Cooking Master Class
Indian Cooking Master Class Chicken Tikka Masala Naan- Festival Bread Mint Raita- Cucumber Yoghurt Palak Paneer - Cottage Cheese and Spinach Curry 🌱Ginger paste 100g...
Continue Reading →
Vietnamese Cooking Class Master
Vietnamese Cooking Class Master Nước Chấm - Fish Sauce Dressing Gỏi đu đủ- Green Mango/Papaya Salad) Phở Gà - Rice Noodles with Aromatic Chicken Broth Chả Cá Thăng Long -...
Continue Reading →
Japanese Cooking Master Class
Japanese Cooking Master Class I Feb Apr Jun Aug Oct Dec Tataki Ponzu- Seasonal Fish with Citrus Soy Sauce Ramen- Alkaline Noodle Dashi- Seafood Stock Kara-age - Fried...
Continue Reading →
Indonesian Cooking Master Class
Indonesian Cooking Master Class Bumbu Merah- Fragrant Spice Paste Kecap Kachang- Peanut Sauce with Sweet Soy Sauce Ayam Satay- Grilled Turmeric Chicken Skewers Rendang Daging Sedap- Beef...
Continue Reading →