Festive Cooking Together – Recipes

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We hope you enjoyed your class and are ready to recreate the meals at home. If you have any questions for chef, please do ask and we’ll get back to you as soon as possible.

We Cooked:

  • Starter: Rosemary Sea Salt Crackers, Whipped Goats Cheese, Cranberry & Hot Honey
  • Main: Miso-glazed Pork Tenderloin, Baby Hasselback Potatoes, Crispy Sprouts with Pepitas
  • Dessert: See Food Sorcery favourites below

Rosemary Sea Salt Crackers

Ingredients – Serves 2

  • 75g of plain flour
  • 1/2tsp of sugar
  • 1/2tsp of sea salt, plus extra for sprinkling
  • 40ml of water
  • 1tbsp of olive oil
  • Sprig of rosemary, leaves only, chopped 

Method

  1. Set oven to 200C
  2. Mix all the ingredients in a bowl and combine together until a rough dough is formed
  3. Knead the dough for a couple of minutes, until smooth
  4. Roll it thin, about the thickness of a £1 coin
  5. Place a sheet of greaseproof paper on top of a baking tray, sprinkle some flour on top
  6. Transfer the sheet of dough on top and cut it with a knife into any shape you like
  7. Brush with a splash of water and sprinkle with some sea salt
  8. Prick each future cracker with a fork in the middle
  9. Bake for 12-15 minutes, until slightly golden

Whipped Goats Cheese

It is possible to make this using dairy free alternative feta and cream cheese

Ingredients – Serves 2

  • 100g of rind-less goats cheese, crumbled
  • 40g of cream cheese
  • 1/2 lemon
  • 1/2 clove of garlic, minced (add more or less to taste)
  •  

Method

  1. Whisk together cream cheese and lemon juice
  2. Add garlic and goats cheese, whisk more, until smooth
  3. Spread on the crackers and drizzle with a bit of hot honey with cranberry 

Whipped White Bean Dip (DF)

Ingredients – Serves 2

  • 100g of drained cannellini beans, blended into puree
  • 40g of vegan cream cheese
  • 1/2 lemon
  • 1/2 clove of garlic, minced – add more or less to taste
  • salt and pepper to taste

Method

  1. Whislk together vegan cream cheese, lemon, salt and pepper
  2. Add bean puree and garlic and whip until smooth
  3. Spread on the bottom of the plate, load with pickled beetroot and drizzle with a bit of hot honey (or hot maple syrup)
  4.  

Hot Honey & Cranberry OR Maple Syrup (demo)

Ingredients – Makes plenty

  • 100ml of honey or maple syrup
  • 1 tablespoon of cranberry sauce
  • 1/4tsp of chilli flakes
  • 1tsp of lemon juice
  •  

Method

  1. Place all the ingredients in a small sauce pan, bring them to a simmer and cook for 3 minutes
  2. Done, you just made hot honey with cranberry

Miso-glazed Pork Tenderloin

Ingredients – Serves 2

  • 300g of trimmed pork fillet
  • 1tbsp of white miso paste
  • 1tbps of sesame oil
  • 1tbsp of Soy Sauce
  • 1/2tbsp of rice vinegar
  • 1/2tbsp of honey
  • 1tbsp of grated ginger
  • A splash of oil
  • 1/2 cup of water
  • 1 clove of garlic, crushed and roughly chopped
  • toppings: chopped spring onions, sesame seeds

Method

  1. Combine the miso, honey, sesame oil, rice vinegar, soy sauce, garlic and ginger in a bowl and mix until smooth. 
  2. Preheat the oven to 200°C, gas mark 6. 
  3. Add a splash of oil to a frying pan on medium heat, sear pork fillet all round.  Remove from heat, coat pork in 3/4 of the marinade and place in oven with half a cup of water.  Note, this can be in an oven proof frying pan or move to a baking tray.
  4. Roast for 12-15 minutes, until the pork is golden brown and caramelised. 
  5. Leave to rest for 3 minutes and then cut into slices, scatter with toasted sesame seeds and sliced spring onions
  6. If the sauce is too watery  you can simply place it on your stove and reduce it down.  Use remaining glaze as a drizzle.

Baby Hasselback Potatoes

Ingredients – Serves 2

  • 300g of new potatoes

  • Sunflower oil
  • Salt and pepper
  • 1 sprig of rosemary, leaves only, chopped
  • 2 cloves of garlic, crushed and chopped

Method

  1. Preheat the oven to 200C.

  2. Super important: you need to slice the potatoes before you parboil them, If you parboil before slicing, they fall apart — so always slice first.

  3. Place each baby potato between two wooden spoons or chopsticks and slice thinly across, stopping before cutting all the way through. 
  4. Place the sliced baby potatoes in boiling salted water for 5 minutes. 

  5. You want them slightly softened but still holding their shape.

  6. Drain and let them steam-dry so the fat sticks well.

  7. Toss the potatoes with olive oil, garlic, rosemary, salt and pepper…Make sure oil gets into the cuts — gently fan them open with your fingers or a spoon.
  8.  Place the potatoes in a baking tray, slit side up and bake for 20 minutes. 
  9. If you prefer super crispy potatoes, just bake them a bit longer…

Crispy Sprouts with Pepitas

Ingredients – Serves 2

    • Dressing
    • 2 tablespoon lemon juice
    • 2 small garlic cloves, grated
    • 2 teaspoon Dijon mustard
    • 2 teaspoon maple syrup
    • 2 teaspoon extra-virgin olive oil
    • 1/4 teaspoon smoked paprika
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon freshly ground black pepper
    • Salad
    • Handful of Brussels sprouts, trimmed
    • 3 tablespoon extra-virgin olive oil
    • 1large shallot, halved through the root end and thinly sliced
    • 2 teaspoon tamari or soy
    • 1/3 cup pomegranate seeds
    • Topping: toasted pumpkin seeds

Method

  1. In a small bowl, whisk together the dressing ingredients. Set aside.

  2. Cut half (about 1 pound) of the Brussels sprouts in half lengthwise.
  3. Heat the olive oil in the reserved skillet over medium heat until it shimmers. Arrange the halved Brussels sprouts facing cut side down and sprinkle in the sliced shallots.
  4. Cover and cook for 4 to 5 minutes, or until the Brussels sprouts have caramelized and cooked through. Toss together the Brussels sprouts along with the shallots and cook for an additional minute.
  5. Drizzle with 2 teaspoons of tamari, stir to coat, remove from the pan and transfer to a large mixing bowl.
  6. Thinly shave the remaining pound of Brussels sprouts using a mandoline, the slicing disk of a food processor, or by hand with a knife. Transfer to the mixing bowl with the caramelized Brussels sprouts along with the prepared dressing and the pomegranate seeds. Toss to coat everything in the dressing. Transfer the salad to a serving bowl and serve immediately or store in the refrigerator until ready to serve and eat cold or at room temperature, topped with the pumpkin seeds.
Dessert Recipes

We hope you enjoyed the class!

If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk

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