Well I have have some exciting news! I will now be conducting cooking classes for children aged 7-11 on a monthly basis at the Annerley soccer club, Brisbane. For my first class we cooked a Pork Wonton Soup. The idea was to get the kids to learn how to make a chicken stock (the ultimate basic key recipe) and then learn how to turn it into an Asian broth. The class worked well thankfully and the kids had a lot of fun wrapping the dumplings and especially eating.
So, the classes are $30 per child and include lunch and dessert. If you are interested you can contact my partner in cooking, Mon, at firstname.lastname@example.org
The dessert we did was my <a href=”RecipeEtonMess”>Cheats Eton Mess</a>.
Here is the recipe for the Pork Wonton Soup:
Stock (makes 4 Litres)
1 kg Chicken wings (separated in 3 parts – thigh, wing and tip)
1 tbs olive oil
1 brown onion (roughly cut)
1 carrot (roughly cut)
4 cloves garlic (bruised and roughly chopped)
1 teaspoon whole white peppercorns
4 coriander roots
1 tablespoons ginger root (finely sliced)
1 tablespoons of spring onion (finely sliced)
500g pork mince
1 tablespoons fish sauce
½ tbs Shaoxing wine or sweet sherry
1 tsp whole white pepper
1 tablespoons light soy sauce
48 square wonton wrappers (6-8 per person)
Sprinkle of plain white flour
1 tbs oyster sauce
1 tbs fish sauce
Dash sesame oil
2 corn cobs (kernels removed)
Handful of bean sprouts
Handful of coriander leaves
1 spring onion finely sliced
1. For Stock, heat oil in a large pot on medium heat and brown wings.
2. Add the rest of the ingredients.
3. Bring to a boil and then simmer for 1-2 hours.
4. Strain and return liquid to the pot.
5. For wonton filling, grind peppercorns to a fine powder using a mortar and pestle.
6. Add coriander roots, spring onion and ginger and pound to a paste.
7. Combine with mince, fish sauce, soy sauce and sherry in a large mixing bowl and mix well.
8. To make wontons, layout wonton wrappers and place a marble sized ball of filling in the middle.
9. Dip your finger in water and run down the edges of the square.
10. Fold to make a triangle then join 2 bottom corners together.
11. Sprinkle plain flour on tray and place filled wontons on. So they don’t stick.
12. You can refrigerate them for later or use them straight away if you are eating soon.
13. For broth, add oyster sauce, fish sauce and sesame oil. Mix through.
14. Add wontons and kernels and cook for 6-7 minutes trying one first to see if the wontons are cooked.
15. To serve, place 6-8 dumplings with broth in a bowl and garnish with spring onion, coriander leaves and bean sprouts.
Some pictures from the class: