BBQ Cookery Class & Feast Recipes – Lamb Burgers; Prawn Papilotte;

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BBQ Cookery Class & Feast Recipes – Lamb Burgers; Prawn Papilotte;

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Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

Starter: Rib-Eye Pincho Morunos with Pomegranate Salsa, Tacos & Elote Corn;

Main: Lamb Burgers, Prawns en Papilotte with Lime Slaw;

Rib-Eye Pincho Morunos

Ingredients – Serves 4:

  • – 4x rib eye steak
  • – 1 tablespoon ground cumin
  • – 1 teaspoon ground coriander
  • – 1 tablespoon sweet Spanish paprika
  • – 1 teaspoon ground turmeric
  • – 1 teaspoon oregano
  • – ½ teaspoon freshly ground black pepper
  • – ¼ teaspoon ground cinnamon
  • – 1 teaspoon salt
  • – 5 minced garlic cloves
  • – ¼ cup extra virgin olive oil
  • – 1x lemon zest
  • – Lemon wedges (for serving), herb alioli
  • – seasoning

Method:

  1. Mix all spices, olive oil, seasoning and lemon zest in a bowl and then pour over the steaks, rub in well.
  2.  
  3. Leave marinating ideally overnight.
  4.  
  5. Remove the marinated steaks and scrape excess marinade off.
  6.  
  7. Grill on a high heat until browned on the outside to desired temperature.
  8.  
  9. Don’t forget to rest the meat.

Fresh Tacos

Prepare the Dough:

Makes about 16 small tacos – we will make about 4 to 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
  • – 20 ml 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 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 – you will make your tacos, burritos and quesadilla later.

Tacos:

  1. 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.
  2.  
  3. Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
  4.  
  5. Add 2 -3 tacos to your pan at a time and cook until you see the taco blister and char.
  6.  
  7. Once both sides cooked, keep wrapped in tea towel – this softens the taco.
  8.  
  9. Cook all your tacos and then you are ready to serve.

Elote (Mexican Grilled Corn)

Traditionally this dish is made with cotija cheese, butter and olive oil.  However, this version is made with parmesan, although some crumbled feta works as well.  If you are worried about the corns sticking to the pan, you can use a little coconut oil to grease the cobs.

Ingredients – Serves 2:

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

Method:

  1. Heat your frying pan to high heat and then using tongs, turn occasionally until cooked through. 
  2.  
  3. Let cool down slightly and spread the cream cheese or garlic butter all over the corn, roll in parmesan and garnish with coriander, chilli flakes and finish with a little bit of lime juice.

Pomegranate Salsa

Ingredients – Serves 2:

  • – 200g cherry tomatoes, de-seeded and diced
  • – 1 small red onion, diced
  • – 1tbsp extra virgin oil
  • – 2tbsp white wine vinegar
  • – 1tbsp of molasses
  • – 1 lime zest and juice
  • – ½ cucumber, de-seeded and diced
  • – Handful of pomegranate seeds
  • – Salt and pepper
  • – 2tbsp of fresh dill
  • – 2tbsp of fresh parsley
  • – 2tbsp of fresh coriander

Method:

  1. Add all the ingredients into a mixing bowl, toss and let marinade for at least 20 minutes.

Lamb Burgers

Ingredients – Serves 2:

  • – Minced lamb 400g
  • – 1x white onion, diced
  • – 2x clove of garlic, minced
  • – 1tbsp dried mint
  • – 1tbsp dried oregano
  • – Zest of 1 lime
  • – 1 egg
  • – 2tbsp of panko breadcrumbs

Method:

  1. Place all the ingredients into a mixing bowl and gently combine.
  2.  
  3. Form burger patties.
  4.  
  5. Ideally chill for about hour to firm up.
  6.  
  7. Now you can just cook them on your bbq until internal temperature reaches 72C.
  8.  
  9. Or, if you feel like they might stick to the griddle, you can pan-fry them for a minute on each side first and then transfer to the bbq.

Prawns en Papilotte

Ingredients – Serves 4:

  • – 20 king prawns, peeled and de-veined
  • – 1 large fennel bulb, halved, cored and thinly sliced
  • – 12x cherry tomatoes
  • – 4x clove of garlic, crushed
  • – 1 red onion, sliced
  • – 1 carrot, peeled and sliced into ribbons
  • – 2 teaspoons olive oil
  • – ½ cup Italian flat-leafed parsley
  • – seasoning

Method:

  1. cut 4 large squares of parchment paper and 8 squares of tinfoil, same size as paper.
  2.  
  3. Pat the prawns dry.
  4.  
  5. In a bowl, gently toss the fennel, tomatoes, parsley, olive oil, salt and pepper to coat.
  6.  
  7. Form a mound of the vegetable mixture in the canter of each of sheets.
  8.  
  9. Place 5 prawns on top of each mound.
  10.  
  11. Fold parchment in half, over top of prawns and veg, and fold the edges over 2-3 times to seal. Follow with the double layer of tinfoil.
  12.  
  13. Bake packets for 15 minutes on top of your BBQ until puffed up.
  14.  
  15. Transfer parchment packets with a spatula onto plates and open with a knife – be careful of the steam.
  16.  
  17. Serve with some crusty bread.

Harissa

Ingredients:

  • – 2 tbsp of chilli flakes
  • – 6 oz jarred roasted red peppers drained rinsed, and dried (2 large peppers)
  • – 2 tablespoon tomato paste
  • – 4 large garlic cloves peeled
  • – 1 teaspoon caraway seeds toasted and ground (use a mortar and pestle, grinder or food processor)
  • – 2 teaspoon ground coriander
  • – 2 teaspoon ground cumin
  • – 1 teaspoon smoked paprika
  • – ½ teaspoon cayenne pepper
  • – Salt and pepper to taste
  • – Juice of 1 large lemon 2 tablespoon fresh lemon juice
  • – 2 tablespoon quality extra virgin olive oil more for later

Method:

  1. Combine chiles with the remaining ingredients. Transfer the chiles to the bowl of a large food processor fitted with a blade. Add the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne (if using), and a large pinch of kosher salt. Add fresh lemon juice.
  2.  
  3. To make the harissa paste. Run the food processor, and while it’s running, drizzle the extra virgin olive oil from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture. Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).
  4.  
  5. Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate.

Lime Slaw

Ingredients – Serves 4:

  • – 1x lime zest and juice
  • – 3tbsp of olive oil
  • – 1x handful of chopped coriander
  • – 1x small white cabbage, shredded
  • – 1 carrot, grated
  • – 1x red onion, sliced
  • – 1 green chilli, sliced
  • – 1tbsp of mayo (optional)

Method:

  1. In a bowl lime zest and juice and oil.
  2.  
  3. Add white and red cabbage, pinch of salt and pepper and roughly rub the marinade in, work with your hands until softened.
  4.  
  5. Add the rest of the ingredients and correct the seasoning.
  6.  
  7. We could use a tbsp. of mayonnaise or yoghurt for a creamy version of the slaw.

We hope you enjoyed the class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk

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