Barbequed lamb skewers marinated in ‘Hilbeh’ served with a baby spinach salad, pomegranate and yoghurt sauce

Serves 6

hilbeh

2 teaspoons fenugreek seeds
125ml cold water
2 cloves garlic
1 small green chilli
½ cup coriander leaves
2 teaspoons lemon juice
½ teaspoon salt

400g lamb loin
12 bamboo skewers, soaked in water

1 green chilli
½ cup coriander leaves
½ cup mint leaves
pomegranate molasses
250g plain yoghurt
salt and freshly ground black pepper
250g baby spinach leaves, washed and picked
125g broad beans, blanched and peeled

Soak fenugreek seeds in cold water overnight until a jelly-like coating is evident on seeds. Drain off the water and place the fenugreek in a food processor with the garlic, chilli, coriander, lemon juice and salt and blend to a coarse puree.

Dice the lamb loin into 1cm chunks. Spread the puree over the lamb dice and marinate.
Chop the chilli and place into the food processor again with the coriander, mint and pomegranate molasses. Blend to a fine paste, mix into the yoghurt and season with salt, pepper and lemon juice if needed.

Thread the diced lamb onto the skewers. Cook the skewers on the barbecue and serve on top of the spinach leaves and broad beans dressed with the yoghurt dressing.

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Lotus Stem Salad with Prawns

Lotus Stem Salad with Prawns

Serves up to 6

18 green prawns

½ red onion, finely sliced

1/4cup carrot, finely sliced

1 teaspoon sugar

1/2 lime

1 large red chilli-Julienned

1 tablespoon roasted peanut, coarsely crushed

1 tablespoon deep fried shallots

1/2cup Vietnamese mint leaves

½ cup sweet basil leaves

1 jar (net 200g) lotus stems, sliced


Dressing

1 tablespoon lime juice

1tablespoon fish sauce

2 tablespoons sugar

1 small clove garlic, finely chopped


Garnish

Coriander leaves

Soak lotus stems in water for 10 to 30 minutes and drain and squeeze out excess water.

In a bowl add carrot and onion sprinkled with sugar and squeeze a lime over.  Let sit for ten minutes and drain out the excess liquid.

To make the dressing, cook fish sauce and sugar together in a small sauce pan.  Turn off the heat and add the rest of ingredients into a sauce pan and mix.

Heat a hot pan or BBQ hot plate very hot.  Add some oil and the prawns.  Cook the prawns until golden brown and cooked inside.  Remove the prawns from the plate and place in a bowl.  Add the rest of ingredients into the bowl and mix with the dressing.

Place on a serving platter and Garnish with coriander leaves.

Serve with Vietnamese prawn crackers.

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Steamed prawn and pork dumplings

Makes approx. 30 dumplings

200g each Minced pork and prawn meat, finely chopped
200g Chinese cabbage or cabbage leaves (without thick stem)
1/2 cup garlic chive or spring onion
30 sheets GOW GEE Pastry

Coriander and ginger paste

2-3 cloves chopped garlic
1 slice ginger
1 tablespoon chopped fresh coriander roots
1/2 teaspoon ground white peppercorns

Seasoning

15ml Thai seasoning soy sauce
10ml fish sauce
2 teaspoons sesame oil
10ml rice wine

Boil water, and blanch cabbage leaves. Leave the cooked cabbage in a strainer until it cools down. Chop the cooked cabbage leaves very finely. Gently squeeze the juice from cabbage leaves. Pound the garlic, ginger, coriander roots and white pepper together to make the coriander and ginger paste, and mix with the cabbage and the garlic chives. Divide the mixture into two separate bowls. Add the ground pork and the chopped prawns in a bowl. Combine the seasoning and the mixture very well by hand and set aside. Adjust the seasoning if it is necessary.
Take a piece of Gow gee pastry and place about one spoonful of mixture in the middle of the pastry. wet the edge of the pastry with a little water. Fold the pastry over to cover the mixture and make several gathers.
Pre-heat a steamer with cabbage leaves in a bamboo steamer, and then place the dumpling neatly on the cabbage leaves. Steam the dumpling for around 10 minutes.
Serve on a steamer with peanuts Nam Jim in a small bowl.

Peanuts Nam Jim

4 tablespoons lime juice
55ml fish sauce
3 tablespoons caster sugar
1 tablespoon rice vinegar
2 small chillies, finely chopped
1 tablespoon peanuts, roasted and crushed

1 tablespoon coriander , chopped

Combine all ingredients in a bowl and mix together.

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Okonomiyaki Osaka-style

Makes 5 pancakes

500g cabbage, trimmed and finely sliced
10 eggs
1/2 cup spring onions, green part only, finely chopped
3 to 4 tablespoons red pickled ginger, finely chopped
4 tablespoons oil
5 tablespoons Tenkasu (deep-fried mixture of Tempura flour and water)
2 large paper thin slices pork,

Okonomiyaki sauce; Otafuku sauce
2/3 cup Japanese mayonnaise
1 tablespoon milk
Dried seaweed powder; Aonori
Bonito flakes

Batter
300ml Dashi; mix 300ml hot water with 1 and 1/2 teaspoons katsuo dashi powder
300g plain flour
10 Tablespoons grated yamaimo or more
1teaspoon salt

To make okonomiyaki batter, combine the all ingredients in a large bowl, and whisk very well. Divide the batter evenly into 5 small bowls.

To each of the five bowls, add cabbage, red ginger, 1 egg and 1 tablespoon each of the Tenkasu and the spring onion. Fold in with a pair of chopsticks.
Add more dashi or flour to control the consistency of the mixture.

On high heat, spread oil on a heated BBQ hot plate. Pour the mixture from one bowl at a time onto the hot plate to make 4 individual okonomiyaki pancakes.
Place 2 pork slices on top of each of the pancakes.
Lower the heat to medium and cook for 3 minutes.
Using the corner of a spatula, break one egg beside each pancake on the hot plate.
Turn the pancake over onto the egg with the spatula. Push any leaking egg in towards the pancake to cook, keeping the shape of the pancake neat.
Cooks for a further three to four minutes. Turn the okonomiyaki pancake over again and brush with okonomiyaki sauce, dollop with mayonnaise which mixed with milk and Japanese mayonnaise and sprinkle with dried seaweed and bonito flakes.
Serve hot.

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Chestnut Chocolate Truffle Cake

Serves 12

250g chestnuts Dried, Vacuum-packed or frozen, (soak dried chestnuts overnight)
250 ml whole milk
1 tsp vanilla extract
250g unsalted butter
250g dark chocolate broken
125g caster sugar
4 egg separated
3 tablespoons brandy
butter to grease the tin

For a rougher texture mash the chestnuts with a potato masher and mix them thoroughly by hand with the other ingredients.

Boil the chestnuts in the milk for about 10 minutes over a low heat until they are soft.

Melt the butter and chocolate in a Pyrex bowl over a pot of hot water.

Blend the chestnuts and milk in a food processor until pureed. Add the Brandy and chestnut puree. Stir to combine. Whisk the egg yolks and the sugar till really fluffy.

Fold the egg mix into the chocolate mix ½ at a time. I like to use a whisk to do this so it doesn’t knock out the air.

Beat the egg whites till they form stiff peaks then fold them in ½ at a time to the chestnut mixture. Line a 23cm spring form tin with grease proof paper and grease with a little butter. Pour in the cake mix and bake in a preheated oven at 160 c for 30/35 minutes until just set but slightly wobbly it firms up as it cools.

Serve with some lovely cream and fruits if you like. Poached cherries Maybe.

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4 reasons why vouchers are the best Christmas gift.

Why get your loved one a Sticky Rice Cooking School Voucher?

Have they ever dreamed of attending one of our hands on cooking classes? Or staying in one of our award winning villas? But they need a push to treat themselves, here’s why getting them a voucher is giving them the ultimate gift…….

They can choose

This is not a bad thing, they may not be a person who material things matter to them, they may have everything you can conceive of them wanting, or maybe they are downright fussy. Let them choose and you can’t go wrong. With over 30 different menus to choose from, their sure to find something they’ll love.

At their own pace

Our vouchers are valid for 12 months from purchase and our calendar is available to look at online up to six months ahead, they can take their time to find a class that they really want to learn and book it for a time they know they are free, you may know them inside out, but you will err on the side of caution whereas with a Sticky Rice Cooking School voucher they can throw caution to the wind and choose something that they really love.

An unexpected treat

It really is a brilliant gift to let your friend have something they would never buy for themselves. Have they always talked about wanting to learn to make dumplings?  Or cook in a tagine? Maybe they need a weekend away in the Hills? They may not think doing such things are within their grasp, and this is where a gift voucher comes to their aid.

Saves you from returning the item.

This needs no explanation, the returns procedures of many an establishment has tested the most patient of us.

So next time you are stuck for giving a present, remember that giving a gift voucher isn’t going to land you on the bad friend list, far from it. It’s the gift they will remember for ever.

You can buy gift vouchers for Sticky Rice Cooking School online here.

https://stickyricecookingschool.com.au/vouchers

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Competition Terms and Conditions

Sticky Rice Cooking School Birthday Competition.

Terms and Conditions.

  1. No staff members, or their family member’s associated with Sticky Rice can enter.
  2. No contractors associated with Sticky Rice can enter.
  3. Management’s decision is final.
  4. Excludes Saturday Night stays.
  5. 2 people only.
  6. Villa Choice subject to availability.
  7. All correct entries will go into a draw, one winner will be chosen at random, generated by the computer.
  8. Stay dates must be between Oct 23rd 2018 and 30th Sept 2019
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Prawn Dumplings in a Coconut & Lemongrass Soup

For the Dumplings:

200g                          green prawn meat

1                                  coriander root, cleaned and chopped

1                                  green spring onion, finely chopped

1 teaspoon                light soy sauce

1/2 teaspoon            sesame oil

32                               wonton skins

beaten egg

Chop prawn meat finely and combine with coriander root, spring onion, soy sauce and sesame oil.. Mix well to combine.

Place a heaped teaspoon in the centre of wonton wrapper, brush edges with egg and fold into a parcel. Refrigerate on a tray until ready to cook.

For the Tom Kha Broth:

500 ml                     coconut milk

250 ml                     chicken stock

75 ml                        fish sauce

75 g                           palm sugar

2 stalks                     lemongrass, trimmed and cut into 5cm pieces

5 slices                     peeled galangal

2 tablespoons         roasted chilli paste

100 ml                      lime juice

coriander leaves to garnish

green spring onions, thinly sliced to garnish

In a saucepan combine the coconut milk, fish sauce, palm sugar, lemongrass, galangal and roasted chilli paste.

Bring to the boil and simmer for 10 minutes for the flavours to infuse.

Stir in the lime juice.

To Assemble:

Bring a large pot of water to the boil and cook the wontons until they rise to the surface.

Remove with a slotted spoon ad divide between bowls.

Ladle over the broth and garnish with coriander leaves and spring onion.

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Team Building in Adelaide

Sticky Rice Cooking School is an award winning, purpose built, hands on cooking school situated 14km from Adelaide’s CBD in the picturesque Adelaide Hill’s township of Stirling.

Established in 2008 we are a specialist in team building and corporate events that can be tailor made to fit your focus. We have over a 100 corporate clients that use us for their team building and client entertainment programs including Electrolux, Coca Cola, Adelaide Bank, NAB, CBA, Badge, Baulderstone, Benson Radiology, BHP, Centacare, Deloitte and Elders.

Our standard cooking classes are 4 hours and are priced at $1250 +GST which allows up to 10 people. Extra people in a class is priced at $125+GSTpp  max 30 people. We can abbreviate classes to 3 hours if time is short. All class times include time to dine and we offer complimentary wine, beer and juice with the class so that there are no add-ons.

In terms of the experience, the class is hands on cooking for everyone and there is plenty of opportunity for fun group interaction. We can format your private class as a fun competition, a collaborative group effort or team orientated tasks from start to finish.

Your class will be led by one of our top professional Chefs and we can also offer take home aprons for everyone for $10 each if requested.

In terms of dates we can accommodate a private cooking class for you where we have no other classes booked in. Here is a link to our live calendar. We can run the class at a  time to suit your itinerary day or night.

We do lots of corporate classes at the school and we guarantee a fun filled, professionally run cooking and dining experience which is ideal for team building and staff entertaining.
We specialise in Asian cuisine and you can choose to have the menu of your choice. We can accommodate dietary requirements and most food allergies within the menu if we know the details in advance but with severe allergies we may have to narrow down the menu options. Please note for 3 hour classes there is no entrée break so the menus do get abbreviated. Please note if you prefer Spanish or Moroccan classes we would just need to check chef availability for you and these classes are the standard 4 hour classes only.

Our example class menus are as follows and you can inquire or book via email or tel E-admin@stickyricecookingschool.com.au- Tel 8339 1314


Tasting Thailand

Tender slow cooked duck, shredded and wrapped in betel leaves with a fresh coconut paste dressing. Crispy Salt and pepper soft shell crab with green shallot and chilli, lime, pepper. Master the art of Crispy Salt and Pepper Crab. Stir fried beef with Kaffir lime and Thai eggplant. This is a handmade red curry paste ( made in class) which is used to create a Thai aromatic beef stir fry enhanced with kaffir lime. Lemongrass chicken salad with sesame peanut dressing. A deliciously light Thai chicken salad like you have never had before! Quick Mango sorbet.

Thai Feast

Wonton dumpling soup (wontons filled with prawn and pork with coriander paste in homemade chicken broth with fish sauce, mountain pepper and lime juice.) Yellow Curry of Chicken, Turmeric and Potato served with Cucumber relish and pink pickled ginger. Fresh Rice Noodle rolls stuffed with pork, caramelised golden shallots, roasted peanuts and sweet oyster sauce. Warm salad of Crispy Salmon with Lemongrass, Mint and Ground Roast Rice. Pandan and coconut slice made from rice and mung bean flour with an extract of pandan leaves and coconut milk.

Taste of Asia

A culinary journey around South East Asia where you will master key dishes from each country. Spicy Malaysian Laksa Noodles w Coconut Milk, Chicken and Fried Beancurd served with homemade Chilli Sambal. Vietnamese Salt and Pepper Squid . Thai Crispy Pork Belly with green mango salad and nam jim dressing. Vietnamese shredded chicken and cabbage salad w lemon and chilli dressing.

Asian Adventure

A real culinary adventure with all the favourite dishes from around South East Asia. We are off to Malaysia, Thailand, Vietnam and more! Malay-Beef Satays with peanut sauce; Thai- Red curry of Chicken with kaffir lime leaf; Vietnamese lemongrass pork with caramel soy, black pepper and sesame; Cambodian chargrilled calamari with crispy fish and pomelo salad and red chili Nahm Jim; Brunei Darussalam- baked coconut slice.

Essential Thai

This class is all about great Thai food that you know and love but have never had a good recipe for. Tom Yum Prawn (the famous hot and sour lemongrass Thai soup. Fragrant, cleansing and satisfying.) Green Curry of Chicken. Stir Fry Beef with fresh spice paste, lemongrass and Thai ginger. Thai Fish cakes w cucumber and mint salad. Sticky Rice w Mango.

Essential Asian

Vietnamese Chicken rice noodle soup; Poached chicken fillet in the aromatic stock served with round rice noodles with fresh herbs, sliced chilli and lime juice. Steamed Thai style Chicken dumpling served with light red curry sauce; Stir-fried crispy pork belly with Chinese broccoli and deep fried Thai basil, seasoned with oyster sauce, palm sugar and fish sauce. Grilled lemon grass beef served with tangy Papaya salad and Vietnamese herbs.

Entertaining Thai

Coconut stuffed King prawns with chilli jam and lime dressing. Tempura Oyster w green nam jim dressing. Crispy barramundi with green mango and chilli. Char grilled lime and coconut chicken. Sweet spring rolls with red bean paste and almond.

Vietnamese Feast

Vietnamese crispy pancakes with pork and shrimps. Vietnamese Chicken and lemongrass curry (Learn the differences between the Thai and the aromatic curry paste of Vietnam; Simmered in coconut milk and chicken broth for the perfect finish.) Steamed Barramundi with ginger and sizzling spring onion oil. Hot and Sour Stir fry Beef.

Taste of Vietnam

BBQ Pork Skewers w Vietnamese Mint and Hoi Sin dipping sauce (Traditional Vietnamese Pork balls, skewered, steamed then char grilled on the BBQ. Served with Vietnamese mint, crisp iceberg cups and hoi sin dipping sauce.) Char grilled Prawns with Lotus root salad and Vietnamese dressing (Char grilled prawn cutlets w Shiso and pickled Lotus root and daikon salad.) Marinated grilled beef served w nuoc Cham and Vietnamese Herb Salad. Chargrilled Chilli lemongrass Chicken. (Chicken thigh marinated with aromatics and rice wine. Think lemongrass, chilli, garlic, ginger and five spice with a smoky chargrill finish and served with dipping sauce.) Salty Sticky Rice w sesame and peanut paste

Thai and Vietnamese Banquet

A fabulous class with Top Chef Yukiko Anschutz cooking outside in our our Bali Hut cooking area. Learn these dishes full of fresh vibrant flavours and aromatic dressings plus homemade chargrilled beef and peanut sausages perfect for BBQs. Homemade Beef and Peanut Sausage on Betel Leaves with Onion Jam;, Char Grilled Prawn and Zucchini Flower Salad w Hot and Sour Dressing; Aromatic Chicken in Penang Spice Paste w Tamarind and Fresh Coconut; Whole Snapper in Lotus Leaf with Lemongrass, Turmeric and Chilli. Char Grilled Pineapple w rum and coconut syrup.

Spice Adventure

Spicy Prawn with Lemongrass and Green Paw Paw Salad.(Fresh Prawns and Paw Paw salad with a dressing of tamarind, lemongrass, lime leaf, mint and chilli Jam.) Chang Mai Chicken Curry with Cinnamon, Star Anise and peanuts. (Marinated chicken in a Northern Thai red curry paste- Nam Prik Gaeng Phed- simmered with spice, ginger, anise and peanuts-you will love this curry which is made without coconut milk). Warm Salad of Pork and Chilli Eggplant w Lemongrass, Fried Shallots and Garlic. Traditional Drunken Rice Noodles w Chicken( fresh flat rice noodles stir fried with chicken, sweet soy, kaffir lime, holy basil, Chinese broccoli and baby corn);Tapioca Coconut dessert w palm sugar syrup.

Stars of Siam

All the essentials of Thai cuisine are taught in this class in a menu full of favourite dishes for easy entertaining or every day dinners. Crispy Spring Rolls w Sweet Chilli sauce; Green Curry of Prawn with Thai Basil. Stir-fry Chicken and Cashew with Dried Chilli and Baby Corn and Thai Beef Salad w Hot and Sour Dressing. Banana Fritters with Palm Sugar Syrup.

Quick and Healthy Thai

Steamed prawn and pork dumplings w peanut nam jim. Stir-fried prawns with pineapple and sweet chilli bean paste with cashew. Steamed salmon with lime and kaffir lime. Pad Thai noodles with nam pla prik. (Traditional stir fried rice noodle sticks w chicken, tamarind , soy and pickled white radish served with the traditional accompaniment of spicy nam pla prik.) Quick Mango mousse.

Japanese Banquet

Japanese tasting plate (Marinated Atlantic Salmon sashimi. Natural oysters served with ponzu sauce and chilli radish. Grilled Japanese Hokkaido scallop served with sweet miso paste. Fish Escabeche.) Braised Pork belly with plum wine sauce. Kari kari yaki Chicken. (Twice cooked tenderised chicken. Marinated and pan-fried until crispy. Braised in sake and served with ginger soy sesame dressing.) Octopus and avocado salad served with citrus dressing. Agedashi Dofu (deepfried tofu with potato starch served with Tempura sauce, white radish and ginger with chilli powder).

Asian Banquet

A delicious combination of dishes which cover curry paste making, stuffing, steaming and stir frying techniques. Crispy Stuffed King Prawns. Thai style Bamboo Steamed Lemon Chicken. Massaman Curry of Beef with Pickled Ginger and Peanuts ( Tender beef simmered in a roasted spice curry paste with cinnamon and peanuts and garnished with pickled pink ginger). Stir Fried Seafood Noodles (King prawns, Scallops, squid and fish) on Puffed Egg Noodles with chilli jam, water chestnuts and Asian greens.

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Where to stay in the Adelaide Hills

Sticky Rice Villas, Stirling

The Sticky Rice Villas are located behind the Sticky Rice Cooking School – and both get rave reviews.

You don’t have to be a student at the school to book a villa, but it certainly seems to add to the experience: what’s not to like about a day of learning to cook Asian-style cuisine then polishing off your creations with paired wines before tumbling into bed?

The three villas are small sensations of Asian style (informed by Balinese and Japanese aesthetics and furnishings) with indulgences like private courtyards, deep standalone baths and state of the art kitchens.

The complex won an architectural award in 2013 and has hosted a number of top chefs, including Tetsuya. It’s located about a kilometer from the centre of Stirling.

Rooms from: $310

Ideal for: Couples, gourmands, fun-lovers.

Not good if: You don’t like rice.

MORE INFORMATION

Sticky Rice Villas

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