What happens when you pair a cookbook author with a culinary school and give them a stage? You get Taste Canada’s Cook the Books, a fine culinary event.
The dynamic team of Katie Ludwig, Richard Gunn & Angie Mohr from Stratford Chefs School took the stage with chef and cookbook author Jason Lynch. The audience was tipping out of their seats, yearning for a taste, yet settling for the aroma of Malaysian Lobster Coconut Curry (recipe below), a fine recipe from Jason’s cookbook; ‘Straight from the Line‘.
Each year, students from culinary schools across the country join award nominated cookbook authors in Toronto, Ontario for an event that is sure to get you back in your kitchen.
Cook the Books, a program that runs in partnership with Taste Canada and the Alberta Canola Producers, is an event like no other. It’s a way for students to practice their culinary skills with a live audience and for cookbook authors to see the up and coming chefs create their dishes while incorporating a unique element.
The Malaysian Lobster Coconut Curry with chef Jason really stole our taste buds and we knew that it was the perfect upscale yet obtainable recipe for you to make during the month of Love. We hope you’ll agree!
Eat Well and Eat with Love...Jenn
MALAYSIAN LOBSTER COCONUT CURRY
By Chef Jason Lynch ~ Straight from the Line
Time: 1 hour | Serves: 4
Ingredients:
2 tablespoons canola oil
2 cups onion, small dice
2 cloves garlic, thinly sliced
2-inch piece of ginger, small dice
1 teaspoon coriander
¼ teaspoon cumin
¾ teaspoon crushed chilies
2 cans coconut milk
1 teaspoon lime juice
1 teaspoon sugar
1 tablespoon cornstarch
1 tablespoon water
1 pound cooked lobster meat
2 (400–450g) packages Miki noodles (rice noodles or rice also work well in this recipe)
Cilantro, nuts, and bean sprouts for garnish
Preparation:
In a large pot on high begin to heat salted water for blanching the noodles. In a medium-size pot heat the oil on medium-high heat. Add the onion, garlic, and ginger. Sauté for 1–2 minutes, then add the coriander, cumin, and chilies and toast for 1 minute.
Add the coconut milk, lime juice, and sugar. Reduce heat and simmer for 10 minutes. In a small bowl whisk together the cornstarch and water, then add it to the base to thicken. Add the lobster meat to the base and turn off heat (the heat of the sauce will be enough to heat the lobster through).
Blanch the noodles for 2 minutes (or the recommended time on the package). Place in 4 bowls. Ladle the base over the noodles and garnish with cilantro, nuts (I like to use cashews), and bean sprouts.
Photo Credit: Jeff Harper
Recipe reprinted with permission: Straight from the Line, Jason Lynch
