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 delicious curries from regions around the world.
The menu: Thai green vegetable curry – Slow cooked Malaysian grass-fed beef Rendang – Fiery free-range chicken Vindaloo OR
For a Vegetarian/vegan option, with notice the menu an be adapted to: Cauliflower & chickpea Vindaloo – Aubergine and potato Rendang. For this menu option the booking has to be for 2 people, please advise in additional comments when making the booking if you would like this option.
Level/ Suitable for: Beginners to intermediate. Those with an interest in Asian cuisine/ expanding their recipe repertoire.
Skills/techniques/content covered: Blending spices, making pastes, knife skills, vegetable prep, adapting recipes, pan frying, 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 30 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 sold individually. This is not a dine-in class. Inductions hobs will be used during this workshop.