The Stir Crazy cooking
school with the five fully equipped double work stations
Our teacher for the
evening, Noleen van der Westhuizen
You choose your recipe according to your ability and
experience
Michael gets chopping. He has
lots of prep to do for his rice paper rolls, which include noodles, mango,
spring onion, avocado, coriander, mint and basil with a sweet Thai chilli sauce
Each of us made one
You soak the rice paper
rounds in hot water, then paint on some sweet chilli sauce, choose your contents
and roll up
The class in action. Lynne
discussing spices she has just pan
roasted with our teacher Noleen
John made stir-fried steak
in oyster sauce. He left out the
mushrooms, but it still tasted great
Yorke Searra, the chef, trying to
blend the Penang curry paste for Lynne – a little difficult with a stick
blender that was broken
Noleen tastes one of the
sauces a student has made
We enjoyed a glass or two
while we cooked. Lynne was so busy she kept forgetting her wine
Stir fried Thai mussels
Carmen makes one of our
starters, a great Tom kha Gai (spicy and fragrant chicken in coconut milk) soup
Michelle reading the recipe
carefully. Studying it before you start is essential
Twice cooked chicken in
its marinade waiting for its first cooking
Then after the second
cooking, it is put onto flat noodles for serving
Hard boiled eggs are deep
fried....
...for the delicious
starter Son-in-Law Eggs in a tamarind sauce
Lynne starts to fry off
her chicken while the curry sauce reduces in the wok...
...then the chicken and
thinly sliced green beans are added and briefly cooked
And finally we all sit down
to a really great meal. See on the table
another dish of Thai fish cakes
© John & Lynne Ford,
Adamastor & Bacchus 2013
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