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American Diner – Cooking Together

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Our Cooking Together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your fine dining evening and are ready to recreate the meals at home.

Sweetcorn and pineapple salsa

Ingredients – Serves 4:

  • 500g ripen tomatoes
  • 200g of tinned sweet corns
  • ½ diced cucumber
  • ½ red pepper, diced
  • 100g of pineapple, diced
  • 2 tbsp extra virgin olive oil
  • 1 lemon, zest and juice
  • 1 small red onion, diced
  • ¼ cup chopped parsley
  • ¼ cup chopped mint

Method:

  1. Place oil with lemon juice and zest in a bowl
  2. Add all the other ingredients Season with salt and pepper and stir to combine.
  3. Stand for at least 10 minutes to infuse all the flavours.

Crispy chilli prawns

Ingredients – Serves 4:

  • 12x peeled and deveined prawns
  • 1 cup plain flour
  • 1/2 cup buttermilk
  • 1 tsp granulated garlic
  • 1 tsp oregano
  • 1 tsp paprika
  • salt and pepper to taste
  • 1 cup buffalo sauce
  • 3 tbsp unsalted butter
  • 1 garlic clove
  • ½ tsp chilli flakes
  • Vegetable oil for frying

Method:

  1. Combine milk, salt, pepper, 1/2 tsp granulated garlic, 1/2 tsp oregano, and 1/2 tsp paprika.
  2.  
  3. Pat prawns dry, place it in the milk mixture and let it sit for 10 minutes.
  4.  
  5. Heat vegetable oil in a large saucepan to 375 degrees.
  6.  
  7. Combine the flour, salt, pepper, 1/2 tsp granulated garlic, 1/2 tsp oregano, chilli flakes and 1/2 tsp paprika.
  8.  
  9. Discard the milk and coat the prawns in the flour mixture.
  10.  
  11. Remove the excess flour and fry the prawns for 4-5 minutes or until golden crisp.
  12.  
  13. While the prawns fry, place the butter, garlic, and buffalo sauce in a saucepan over medium-high heat and cook for 5 minutes.

Buffalo sauce

Ingredients

  • ⅔ cup hot pepper sauce (such as Frank’s RedHot®) 
  • ½ cup cold unsalted butter 
  • 1 ½ tablespoons white vinegar 
  • ¼ teaspoon Worcestershire sauce 
  • ¼ teaspoon cayenne pepper 
  • ⅛ teaspoon garlic powder 
  • salt to taste 

Method:

  1. Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

Crispy avocado wedges

Ingredients – serves 4

  • 2 large or 4 small avocados, peeled and sliced
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 cup of plain flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs

Method:

  1. For a larger batch, feel free to double the recipe! Preheat oven to 200C. Place a baking sheet on top of an oven tray and set aside. Combine the garlic, salt, and flour in a mixing bowl. Add the milk to a separate bowl. Coat each avocado slice in flour, then dip in the milk. Sprinkle breadcrumbs over each slice, pressing down lightly until the crumbs stick. Place on the baking tray. Bake 15-18 minutes, or until golden. Store leftovers in the fridge 2-3 days.
  2.  
  3. OR for a less healthy but crispier version, pan-fry in vegetable oil until crispy.

Ranch dressing

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk or regular milk
  • 1 teaspoon dill
  • 1 teaspoon dried parsley
  • 1 teaspoon chives
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon finely cracked pepper
  • freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste

Method:

  1. Whisk together the mayo, sour cream, and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!
  2.  

Navajo flatbread

Prepare the Dough:

Makes about 16 small flatbreads – we will make about 8 during the class, you can save the remaining dough in a bowl covered in cling film or roll the ball of dough in cling.

Ingredients – Serves 2:

  • – 185g plain or 00 flour – plus extra for dusting
  • – 20ml of olive oil
  • – 80ml water
  • – 0.5tsp of baking powder

Method:

  1. Add the flour, baking powder, olive oil & 80ml water to the mixing bowl, stir all together using a wooden spoon…once it’s all combines, take the dough with your hand until it becomes a springy dough.   If your dough is too sticky, add a little more flour..if too crumbly, add a little more water.
  2.  
  3. Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook.  Then split into 3
  4.  
  5. Split dough into 8 balls, heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin.
  6.  
  7. Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
  8. Add 2 -3 flatbreads to your pan at a time and cook until you see the flatbread blister and char.
  9.  
  10. Once both sides cooked, keep wrapped in tea towel – this softens the flatbread.
  11.  
  12. Cook all your flatbreads and then you are ready to serve.

Cheesy burger

Ingredients – Serves 2:

  • 2 medium red onions 
  • olive oil 
  • 6 Jacob’s crackers, or 4 slices of bread 
  • 400 g quality lean minced beef 
  • 1 large free-range egg 
  • 30 g Parmesan cheese
  • 50g of grated cheddar
  •  

Method:

  1. Peel and finely chop the onions. Put a splash of olive oil into a large frying pan on a low heat and add your onions. Fry for 10 minutes or until the onions have softened, then put to one side to cool completely.
  2.  
  3. Blitz your crackers or bread (remove the crusts first) in a food processor until you get a fine consistency. Oil a clean baking tray and put aside. 
  4.  
  5. Put the cooled onions into a large bowl with the rest of the burger ingredients. Use clean hands to scrunch the mixture together well, then divide into 3-4 equal balls for burgers and 18 equal balls for sliders. 
  6.  
  7. Wet your hands and roll the balls into burger-shaped patties about 2cm thick. Place your burgers or sliders on the oiled baking tray and pat with a little olive oil. Cover them with clingfilm and put the tray into the fridge for at least an hour, or until the patties firm up.
  8.  
  9. If using a frying pan or griddle pan, put it on a high heat now and let it get hot. However, you decide to cook your burgers, they’ll want around 3 or 4 minutes per side – you may have to cook them in batches if your pan isn’t big enough.

Creamy Lemon Dessert

Ingredients: Serves 2

  • ·      300ml of double cream
  • ·      60g caster sugar
  • ·      1 juicy lemon
 
 
 
 
 
 

Method

  1. 1. Squeeze the lemon
  2. 2. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  3. 3. Take the pan off the heat and whisk in the lemon juice
  4. 4. Strain this into a jug and leave to cool for 20minutes.
  5. 5. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  6. 6. Refrigerate for 6 hours minimum.
  7. Serve with fruit and edible flowers
  8.  

We hope you enjoyed the class!

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