MODERN THAI FUSION RECIPE BOOK

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1 MODERN THAI FUSION RECIPE BOOK

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3 WE RE WILD ABOUT FOOD! VANILLA ZULU COOKING SCHOOL Vanilla Zulu is an interactive cooking school in Wilston, Brisbane. Classes are designed to inspire and motivate even the most shy or reluctant cooks by keeping it simple, fast and fresh. Cooking classes should be interactive and fun, whilst teaching you new skills in the process! At Vanilla Zulu our classes are specifically designed to make cooking less intimidating, increase your skills and confidence, and allow you to explore your unique flair. In addition to our regular courses, Vanilla Zulu Cooking School is ideal for private dining, team building and corporate events! An alternative way to entertain staff, colleagues, friends, family and dinner guests. ABOUT MEL, EXECUTIVE CHEF Mel Townsend runs the show she s the Vanilla Zulu Executive Chef and Facilitator, with more than 22 years experience. Her intoxicating enthusiasm and dynamic people skills will have your teams fully engaged and hungry to flex their culinary muscles. Mel is also a professional team builder, working with organisations to ensure session objectives are clear, prioritised and outcomes exceeded. INFO@VANILLAZULU.COM.AU

4 RECIPES Thai Fish Cakes...5 Chiang Mai Curry Paste...6 Massaman Curry Paste...6 Fragrant sweet yellow chicken curry...7 Quick sweet potato curry...7 Scented Beef & Basil Spring Rolls...8 Sweet Chilli Sauce...8 Lime and palm sugar creams with famous tappy-tap sugar...9 Lime and Coconut Panna Cotta...10 Kaffir Lime and Coconut Ice cream MODERN THAI FUSION RECIPE BOOK

5 INGREDIENTS THAI FISH CAKES 1 garlic clove, smashed 3 kaffir lime DUST (finely chopped) 2 tablespoons coarsely chopped fresh coriander/root or leaves 1 tablespoon fish sauce 500g firm white fish fillets (such as ling), coarsely chopped 3 teaspoons of you fabulous curry paste (as per recipe) Pinch of salt 3-5 snake or green beans, thinly sliced Peanut oil or coconut oil, to shallow-fry DIPPING SAUCE 1/4 cup white sugar 1/4 cup fresh lime juice 1 tablespoon fish sauce 1 finely chopped shallot ¼ cucumber, deseeded, finely chopped 1 small fresh red birdseye chilli, deseeded, thinly sliced Kaffir lime leaves, chopped into a dust! THAI FISH CAKES Place the cubed fish and garlic in the bowl of a food processor and process until finely chopped. Add the lime leaves, coriander, fish sauce, curry paste and salt, and process until just combined. Transfer fish mixture to a bowl. Add the beans and stir to combine. Divide the fish mixture into equal portions. The best way to shape these is using wet hands to form into thick patties. Place on a plate on some greaseproof paper or chopping board. Heat oil in a large frying pan until really hot. Cook patties on each side until light brown and cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining patties, reheating pan between batches. DIPPING SAUCE For the sauce combine the sugar, lime juice and fish sauce in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Remove from heat. Add the cucumber, shallot and chilli and stir to combine. Serve hot or cold! These fabulous fish cakes can be made the day in advance and then cooked closer to the time! Enjoy! MODERN THAI FUSION RECIPE BOOK 5

6 INGREDIENTS ½ teaspoon salt 3 big red chillies (or as you prefer) 2 tablespoons ginza (ginger) skin removed, chopped 2 tablespoons lemongrass chopped 2 shallots chopped 1 garlic clove chopped 1 teaspoon shrimp paste 1 tablespoon turmeric, fresh or dried CHIANG MAI CURRY PASTE Put all the ingredients in a mortar and pestle or in a stick blender until it forms a smooth thick paste INGREDIENTS 3 tablespoon each of coriander and cumin seeds, 5 cardamom pods seeds removed, or use 1 teaspoon ground 1 teaspoon cinnamon, ground or 1 piece of bark 5 cloves, whole 3 star anise, whole ½ teaspoon salt, 3 small red onion/9 shallots, 3 cloves garlic, 2 lemongrass stalk chopped, 3 tablespoons grated ginger, 2-5 chillies MASSAMAN CURRY PASTE Start by dry roasting the spices if they are not already roasted, place in a hot oven of 200c for 3-8 minutes until fragrant, or dry roast in a pan. Allow to cool and then bash to a paste in the pestle and mortar, once the spices are ground add the wet ingredients and bash to form a smooth paste. Done! Store or use straight away! Delicious! 6 MODERN THAI FUSION RECIPE BOOK

7 FRAGRANT SWEET YELLOW CHICKEN CURRY INGREDIENTS (SERVES 4-6) Coat the chicken in the curry paste and allow to marinade for about 20 minutes. Fry the chicken and the curry paste in the oil until the chicken is brown and tasty. Add the vegetables and spring onion. When the vegetables are cooked to your liking, add the seasoning (sugar and fish sauce) and the coconut cream and allow to cook through. TO SERVE Serve garnished with Thai basil, chilli, kaffir lime or coriander on a bed of noodles or Jasmine Rice. Drizzle with coconut cream. 750g chicken breast fillet/thigh strips 50 ml oil (vegetable, peanut, sunflower or avocado) 4 tablespoons curry paste (or adjust to your liking) 1 cup sliced green beans (optional) 1 cup diced sweet potato (cooked) (optional) 1 bunch spring onions 2 t palm sugar or to taste fish sauce to taste 250 ml coconut cream or milk or light Thai Basil, chiffonnade kaffir lime, julienne chilli, coriander to garnish, drizzle coconut cream QUICK SWEET POTATO CURRY Heat the coconut cream or milk with your curry paste and bring to the boil to release the flavours. Now add the sweet potato and cook through over a low heat until the sweet potato is now soft. Add the lime leaf shreds, zest, fish sauce and juice, as well as the seasoning to taste. TIP INGREDIENTS 1 tablespoon curry paste 250ml coconut cream (or coconut milk) 2 cups cooked sweet potato (very small cubes) 1 teaspoon shredded lime leaves Zest and juice of one lime Fish sauce to season Coriander to garnish You could also roast this dish instead of doing it over the stove top! TO SERVE Serve garnished with chopped coriander and even caramelized limes. MODERN THAI FUSION RECIPE BOOK 7

8 INGREDIENTS (MAKES 16) SCENTED BEEF & BASIL SPRING ROLLS 16 Spring roll sheets Peanut, vegetable or lime scented oil to brush the pastry 500 g lean beef mince 2 tablespoons or more curry paste 1 onion finely chopped optional 1/2 cup chopped basil and or mint Fish sauce to season, or use stock if you prefer! Heat a greased frying pan and some vegetable oil up first until really hot and then add the curry paste, fry off to release the flavours. Now add the mince. Dry fry until brown and then add the remaining ingredients. Allow to cook through, this mixture should be quite dry but add some coconut cream if the mince is too lean. Season to taste with the fish sauce and then add the herbs and allow to cool down. Brush a piece of pastry, then place the filling in one corner and roll as per spring roll instructions. Roll up halfway, then fold in the flaps and continue rolling tightly and neatly. Brush with a little more oil and place on a baking sheet. Bake for about 15 minutes at 180 C until golden brown. TO SERVE Serve baked spring rolls on a bed of lettuce and mint/basil leaves with sweet chili sauce. INGREDIENTS 250 ml sugar 2-5 chilies, chopped Juice and zest of one lemon or lime 1 stick lemon grass, bruised and chopped, 1 t ginger chopped and ¼ teaspoon crushed ginger (or just one spoon of your curry paste) 500 ml orange juice, fruit juice or puree or just water 250g fruit, chopped SWEET CHILLI SAUCE Boil the ingredients together over a medium heat for about ten minutes or until thick and sticky. Remove from the heat and allow to cool before serving as a dipping sauce with the spring rolls.or delicious as a salad dressing, or as a sauce for chicken, beef or pork. 8 MODERN THAI FUSION RECIPE BOOK

9 LIME AND PALM SUGAR CREAMS WITH FAMOUS TAPPY-TAP SUGAR INGREDIENTS (MAKES 4-6) 400ml coconut cream 1 teaspoon lime zest 60g palm sugar grated 4 large egg yolks Bring the cream, zest and palm sugar to the boil and then remove from the heat. Allow to cool. Add the coconut cream mixture to the beaten egg yolks and mix until smooth. Strain through a sieve to make sure your mixture is perfectly silky and then pour into your ramekin or baking dishes. Bake in a bain-marie in an oven of C for about 25 minutes until the custards are nicely set. THE COOKING TIME WILL DEPEND ON YOUR RAMEKIN SIZE SO PLEASE ADJUST COOKING TIME IF NECESSARY. Remove from oven and cool before adding 1 teaspoon WHITE sugar to the top of the custard and use a blowtorch to make the caramelized sugar! You could make these up to three days in advance but you would only caramelize the sugar just before serving. MODERN THAI FUSION RECIPE BOOK 9

10 INGREDIENTS 800ml coconut cream 200ml coconut milk juice and zest of one lime Thai basil 3 tablespoons 180g palm sugar 3-4 sheets leaves gelatine depending on the strength LIME AND COCONUT PANNA COTTA Heat the cream, milk, Thai basil, lime zest and sugar to the boil. Remove from heat and allow to cool slightly. Add the lime zest! Soak the gelatine in cold water for a few minutes until very soft. Now stir into the warm milk and cream. Strain to remove basil and zest and then pour into the following Lightly oil 6 x ½ cup moulds or ramekins. Strain the cream mixture (to remove the herbs and give a silky smooth result) and pour into the ramekins. Refrigerate until ready to serve. TO SERVE Break the seal of the panna cotta by using a small knife to run around the edge of the mould. Turn onto a serving plate and shake to release. Serve with your choice of fresh fruit, biscuit, dessert dust or sugar shards and bling with fresh petals. INGREDIENTS 1 litre coconut CREAM (please don t used coconut milk the fat content is too low) juice of two limes 2 kaffir limes finely chopped to make dust 100g palm sugar grated 1 tin condensed milk KAFFIR LIME SYRUP 100ml sugar 250 ml water 2 lime leaves finely shredded or chopped KAFFIR LIME AND COCONUT ICE CREAM Mix the ingredients together and stir to dissolve the grated palm sugar. Place in a freezer proof container and freeze until firm. Take a whisk or an electric beater and then churn and mix up the ice cream to cream up any crystals. Freeze and again and repeat in a few hours we want this to be super smooth! SERVE AS IS OR WITH THIS KAFFIR LIME SYRUP AND PUREE OF STRAWBERRY Simply boil this sugar syrup for about 20 minutes over a medium heat until the sugar has dissolved and has formed a thin sticky syrup. Simply puree 1 cup strawberries into a lovely thick pulp. Serve with the ice cream! So fresh and delicious! 10 MODERN THAI FUSION RECIPE BOOK

11 NOTES MODERN THAI FUSION RECIPE BOOK 11

12 We hope you enjoyed your time at Vanilla Zulu. We d love for you to visit us again sometime soon, perhaps for one of our other 3 hour cooking classes such as Rustic Italian A Taste of the Mediterranean Modern Thai Fusion Spanish Tapas Master Class Eat Yourself Sexy Master Class African Culinary Safari Vegan Master Class Middle Eastern Master Class Moroccan Master Class Asian Fusion Master Class Or do you want to take your skills to the next level? Thinking of opening a food business, B&B or just want to rule in your kitchen then our Six Week Chefs Skills course (six consecutive Monday nights) and Advanced Chef Skills Course (3 weeks) are definitely for you. You could be ready for MasterChef or MKR sooner than you think! Details of all our classes can be found on our website. Once you make your selection, we d love to offer you a fabulous $20 off your next class booking. Simply enter the code: FIRST at checkout. One more thing, tag us (@vanillazulu) in your photos from today s class on Instagram or Facebook and we ll enter you in our monthly social media draw. You could win your next cooking class on us! Each photo equates to one entry. Have private accounts? Just us with some screen shots of your posts - we can t have you missing out! Finally, if you have any feedback for us we d love to hear it. We put our heart and soul into the Vanilla Zulu experience, and really hope you enjoyed yourself. We look forward to welcoming you back at Vanilla Zulu soon. INFO@VANILLAZULU.COM.AU