First Coffee Club Cooking Demonstration - Recipes

Our first Coffee Club Cooking Demonstration on the 10th of September was a huge success! Below are the recipes odf the dishes prepared by Sean and enjoyed by his audience on the night. Our next Cooking Demo, focussing on the cuisine of Northern India with Sean as your expert guide takes place on Thursday 24 September from 18h00.

Recipes from Coffee Club – Cooking Demonstration

Thai-Style Smoked Trout Salad

Smoked trout fillets
30ml Thai pesto
30ml Nam Pla
2 limes – juice and zest only
150ml Mayo
50g mixed lettuce
Salt and pepper to taste

Grill trout and slice. Combine with lettuce and dressing and serve immediately with fresh bread


Chicken in Sticky Sweet Marinade

30ml Soy Sauce
10ml Rice Vinegar
100ml Honey
5ml Chilli Pesto
20ml Tomato Paste
120ml Brown Sugar
5cm grated ginger
4 cloves of grated garlic
1 orange – juice and zest only
1 lemon – juice and zest only

Combine all ingredients over a high heat and boil until the sugar dissolves. Cool and serve over chicken or pork, or baste meat with marinade while cooking.


Spicy Lamb or Game Marinade

300ml natural yoghurt
2 Tablespoons grated ginger
2 Tablespoons paprika
1 chilli diced
2 cloves garlic, grated
1 Tablespoon course pepper
1 teaspoon salt
2 lemons – juice and zest only

Combine all ingredients in their raw state. Add meat of your choice and marinade for 12 hours. Grill or fry meat with extra marinade as basting sauce



Kebab Marinade

2 cloves garlic, grated
60ml soy sauce
60 ml oil
15ml peanut butter
4 spring onions, diced finely
5 ml sesame seeds
1 chilli, diced

Combine all ingredients together in their raw state. Add meat of your choice and marinade for 4 hours. Grill or fry meal with extra marinade as basting sauce.


Roast Butternut Salad

500g butternut – cubed
200g bacon
1 teaspoon cumin
2 teaspoons ground coriander
2 cloves garlic, crushed
2 tablespoons sweet chilli sauce
1 tablespoon balsamic vinegar
1 onion, finely diced
100g cashew nuts

In a roasting pan, combine the butternut, bacon, cumin, coriander and garlic with a drizzle of olive oil and roast in a hot oven until soft and the butternut slightly browned, but not burnt. Allow to cool, and then combine with the rest of the ingredients in a large bowl.


Cucumber Salad

200ml rice wine vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1 chilli, diced
1 large English cucumber, diced

Combine and allow to chill for 1 hour. Serve cold.