Bringing the communities in and around Blarney together

Blarney Evening Cooking Class

Thai red curry and french Mille Fuille

Thai red curry
Ingredients:

2 chicken fillets (Cut into strips)
2-3 kaffir lime leaves
handfuls of fresh basil and coriander (Chopped but preferably shredded)
1 can coconut milk
1 small onion (Sliced)
1 thumb-size piece of ginger (Finely chopped)
3 cloves garlic (Chopped to a paste)
Thai red curry paste
1-2 fresh red chilies-optional (Chopped fine)
1 red bell pepper, chopped (Sliced)
2-3 tomatoes, sliced into wedges
optional: 1/2 a aubergine (Sliced)
1 can of butter beans
2 cups of Basmati rice

Cooking
Cook rice and cool down in cold water and leave to one side.
1. Cook off onion,chillies, garlic and ginger. Add stalks of basil and coriander after 2 mins
2. add chicken and cook at a modern heat
3. add thai paste and lime leaves and cook for 2 minutes
4. add pepper and aubergine and cook for 3 minutes
5. add coconut milk and bring to simmering point
6. add butter beans and tomato
7. Heat rice by plunging into boiling water for 2 minutes, strain and place on a plate
8. To finish add coriander and basil

Mille Feuille

Ingredients

Custard Please make at home and bring into class
2 cups milk
7 1/2 tablespoons all-purpose flour
1 whole vanilla bean
3/4 cup castor sugar
1 pinch salt
6 egg yolks
Directions
In a small saucepan, heat milk until small bubbles form. Drop in the vanilla pod, remove saucepan from heat, and set aside to cool until just warm. In a medium saucepan, stir together the flour, sugar, salt, and egg yolks. Beat for a moment, then gradually whisk in warm milk. Simmer over medium-low heat until the custard thickens, stirring constantly with a wooden spoon to prevent sticking. Transfer custard to a bowl, and allow to cool, stirring from time to time. Please be careful not to burn mixture. Turning the heat up wont necessarily make the custard cook quicker, it burns it.
1 pack of frozen puff pastry (Defrosted)
1/2 cup apricot or strawberry jam
icing sugar for dusting
500ml of cream (For whipping)

Place puff pastry sheet on tray with baking parchment. Cook @ 200 degC for 20-25 minutes and cool on a wire rack
layer the puff pastry in 3 sheets cut to size with custard and jam. dust with icing sugar and serve.

Equipment
1 sharp chopping knife
1 sharp vegetable knife
1 clean apron
2 clean tea towel
1 vegetable chopping board
1 meat chopping board
3 or 4 freezer bags
hand wash lotion
2 Plastic containers to take food home with you
Plate, knife, fork and spoon

I look forward to cooking with you on Tuesday.

Kind Regards,

Séan Tessyman

Blarney Evening Cooking Class

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