OTC’s first corporate class ended in empty platters and full tummies! I headed down to Pact Coffee’s head office in Bermondsey which, by the way, may be one of the coolest offices in London. An open warehouse style office with a bar and coffee area for staff makes a great workspace!
The guys at Pact were up for a bit of a laugh but still managed to produce some tasty canapés as you can see from the pictures. We made a variety of savoury and sweet nibbles from a Pact Coffee Swiss Roll to Malaysian Chicken with puffed wild rice and grapefruit.
The sauce/marinade for the Malaysian Chicken is actually really quick and simple and can be eaten hot or cold. Give it a go and let me know how you get on!
. 1 bunch coriander
. Handful of spinach
. 1 clove of garlic
. 10g or 1tbsp fresh ginger
. 2x sticks of lemongrass
. Half a can of coconut milk
. 4x tablespoons thick plain yoghurt (greek or natural is fine)
. Juice of 2 limes
. 1 green chilli seeds in
. Couple pinches of salt
. Roughly chop all ingredients and place into a food blender
. Blitz to a sauce consistency. That’s it… really!
The sauce can then be warmed up or served cold.
For the canapé class I served it cold mixed through some cooked chicken thigh and breast meat. Accompanied by some puffed wild rice and grapefruit, it makes a delicious snack or a perfect dish for a party. The sauce works really well with lamb and beef when warmed up as a curry sauce too. If you like it HOT just add a bit more chilli and ginger.