Pact Coffee canape class

June 18, 2015

 

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!

 

Ingredients: 

. 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

 

Method:

. 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.

 

 

 

 

 

 

 

 

 

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