You are currently viewing BBQ Cookery Class & Meal – Pork Pinchos; Burgers; Elote Corn;

BBQ Cookery Class & Meal – Pork Pinchos; Burgers; Elote Corn;

We hope you enjoyed your class with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.

You cooked:

  • Elote Corn
  • Pork Pinchos
  • Burgers
  • Fresh Tacos
  • Bread Rolls
  • Mooli & Sesame Slaw
  • Tomato, Red Onion & Balsamic Salsa

Elote Corn

Ingredients – Serves 2:

  • – 2 corn on the cob
  • – 2tsp of cream cheese
  • – ½ teaspoon chilli flakes
  • – Sprinkle of coriander
  • – Tablespoon grated parmesan
  • – 1/2 lime, cut into 4 wedges


  1. Heat your frying pan to high heat and then using tongs, turn occasionally until cooked through. 
  3. Let cool down slightly and spread the cream cheese all over the corn, roll in parmesan and garnish with coriander, chilli flakes and finish with a little bit of lime juice.

Pork Pinchos

Ingredients – Serves 4:

  • – 1x pork tenderloin, cleaned
  • – 1tsp sweet paprika
  • – 1/4tsp chilli flakes
  • – 1tsp ground cumin
  • – 1tsp ground oregano
  • – 1tbsp fresh thyme leaves
  • – 1 garlic clove, chopped
  • – 1 tbsp olive oil
  • – Salt and pepper


  1. Cut the pork into 2cm cubes, add into a mixing bowl with all the above ingredients.
  3. Marinate.
  5. Soak wooden skewers in water for 20 minutes to protect from burning.
  7. Thread the meat onto skewers. Optionally, you can cook the pork whole and carve later.
  9. Cook on bbq.

Taco Dough

Ingredients – Serves 2:

  • – 300g plain or 00 flour – plus extra for dusting
  • – Teaspoon of olive oil
  • – 200ml water
  • – 0.5tsp of baking powder


  1. Add the flour, baking powder, olive oil & 200ml water to the mixing bowl, stir all together using a wooden spoon…once it 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.
  3. Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook.  Then split into 3 – you will make your tacos, burritos and quesadilla later.
  5. Tacos – 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.  Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.  Add 2 -3 tacos to your pan at a time and cook until you see the taco blister and char.  Once both sides cooked, keep wrapped in tea towel – this softens the taco.  Cook all your tacos and then you are ready to serve.

Tomato, Red Onion & Balsamic Salsa

Ingredients – Serves 4:

  • – 500g ripen tomatoes
  • – 1 clove of garlic, crushed
  • – 2tbsp extra virgin olive oil
  • – 1/2cucumber
  • – 1 lemon, zest and juice
  • – 1 small red onion, diced
  • – ¼ cup chopped parsley
  • – ¼ cup chopped mint
  • – 1x halloumi, sliced
  • – ½ pineapple, sliced


  1. Add all the ingredients into a mixing bowl apart from pineapple and halloumi, brush them with olive oil and charr over high heat on bbq. Dice when cooled down and toss through the salsa.


Ingredients – Serves 2:

  • – 1 medium onion, diced
  • – olive oil for cooking
  • – 400 g quality lean minced beef 
  • – 30 g Parmesan cheese, grated
  • – 50g of grated cheddar (optional)
  • – 2x clove of garlic, minced
  • – 1tsp of Frenchie’s mustard
  • – seasoning


  1. Mix all above apart from oil and mix well without pressing it too much.
  3. Use clean hands to scrunch the mixture together well, then divide into 3-4 equal balls for burgers and 18 equal balls for sliders. 
  5. Wet your hands and roll the balls into burger-shaped patties about 2cm thick. Make a dent in the centre of the patties, this will prevent burgers from puffing up while cooking. 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.
  7. If using a frying pan or griddle pan, put it on a high heat now and let it get hot, but ideally cook them on your charcoal bbq. Whichever way you decide to cook your burgers, they’ll want around 4 or 5 minutes per side – you may have to cook them in batches if your pan isn’t big enough.

Bread Rolls

Ingredients – Makes 6:

  • – 350ml of warm water (might need a little bit more, depending on strength of your flour)
  • – 1tsp of fast action dried yeast
  • – 2tbsp of extra virgin olive oil
  • – 600g strong white bread flour (plus extra for dusting)
  • – 1tbsp of caster sugar
  • – 1tsp of fine salt
  • – 1x egg, beaten
  • – 1tbsp of sesame seeds
  • – 1tbsp of Maldon Sea salt


  1. Pour the water into a mixing bowl, stir in the yeast until dissolved.
  3. Add the oil, flour, sugar and salt, mix everything and form a quite firm dough, adding more water if too dry, more flour if too wet.
  5. Leave for 10 minutes covered before kneading it until smooth.
  7. Transfer into a floured bowl, cover and leave to proof for 60 minutes.
  9. Divide the dough into 6 equal pieces and shape into balls. Transfer them onto a baking tray lined with greaseproof paper.
  11. Cover the balls and rest for 10 minutes.
  13. Pre-heat the oven to 190C.
  15. When the dough balls have risen again, brush them with beaten egg and sprinkle With Maldon salt and sesame.
  17. Bake on 195C for at least 15 minutes, check afterwards. The bread rolls are done if they have golden colour all over (good indicator is the bottom of the roll) and if they sound hollow when tapped on.

Mooli & Sesame Slaw

Ingredients – Serves 4:

  • – 1 head of white cabbage, shredded
  • – ½ mooli, peeled and diced
  • – 1 carrot, peeled and grated
  • – 1 cucumber, de-seeded and diced
  • – 1x lime, zested and juiced
  • – 4tbsp of sesame Kewpie mayo
  • – 1tsp of Maldon Sea salt


  1. Mix salt and cabbage together in a big mixing bowl and massage until the cabbage feels wilted.
  3. Add all the other ingredients, chill and serve.

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