Last Saturday, my son and I attended Waitrose Cookery School for a day of vegetarian cookery. The cookery lesson was given to me by Waitrose as one of my recipes ( Vegetable and Nut Wellington for a Vegetarian Christmas) was included on their website. The cookery class was a full days program with hands on cooking and learning some serving and knife skills too.
There are some pictures to give you a flavour of the day and some of the dishes we cooked and ate. I will be making those and posting the recipes soon.
The chef made the Zhoug to go as a dip with the with the somosas. It tasted great and the colour was amazing. The recipe is very similar to my coriander chutney. I made the zhoug last weekend as I knew that my family would love it with my vati dall na bhajia. I changed a few ingredients slightly to suit the taste of my family but the basic recipe is the same.
- 14-15 green hot chilies (you can use the mild variety too)
- 2 cups of freshly chopped coriander (use the leaves and stalks) (about half a bunch)
- 1 tsp coriander powder
- 1 tsp salt
- 1 teaspoon of ground cardomom
- 4-6 cloves of garlic
- 1 inch of ginger
- juice of ½ lemon
1. Wash the chilies and coriander and place them into a food processor. Add all the other ingredients except olive oil to the food processor. Blend all the ingredients until the mixture is smooth.
2. The zhoug is ready to serve. Left over Zhoug can be kept in the fridge for a week. You can also freeze the zhoug in ice cube trays and add a cube to your curries instead of chillies.