Curries of the World
This workshop will give you the opportunity to learn how to make pastes, blend spices and balance flavours to create a range of great curries from regions around the world.
The menu: Thai green vegetable curry – Slow cooked Malaysian grass-fed beef Rendang – Fiery free-range chicken Vindaloo
Vegetarian/vegan option: Cauliflower & chickpea Vindaloo, and an Aubergine and potato Rendang. For this menu option the booking has to be for 2 people, please write in additional comments when making the booking.
Level/ Suitable for: Beginners to intermediate. Those with an interest in Asian cuisine/ expanding their recipe repetoire.
Skills/ techniques/ content covered: Blending spices, making pastes, knife skills, vegetable prep, adapting recipes, browning meat.
Age suitability: 16 years upwards (or 14/15 years if accompanied by a full paying adult aged 18 years or over).
Suitable for: Meat eaters, with notice, can be adapted for vegetarians and vegans. For any other special dietary requirements, please contact us before booking.
Workshop Length: 2 hours 45 mins
Workshop Frequency: Approximately once every 2 months.
What to bring: We love it when people bring their own tupperware! (Rendang is cooked in the tin so 2 x takeaway size boxes per person). Packaging will also be available.
Please note: Dishes are cooked in pairs, tickets are per person. This is not a dine-in class. Inductions hobs will be used during this workshop.