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Big & Little Cooks

Big & Little Cooks Recipes – Shawarma; Banana Split;

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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 evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners for the family to cook again.

You Cooked:

  • Main & Sides; Shawarma, Lime Slaw, Flatbread, Mint Yoghurt
  • Dessert; Banana Split

Shawarma

Ingredients – Serves 4:

  • – ¾ tbspground cumin
  • – ¾ tbspturmeric powder
  • – ¾ tbspground coriander
  • – ¾ tbspgarlic powder
  • – ¾ tbsppaprika
  • – ½ tspground cloves
  • – ½ tspcayenne pepper, more if you prefer
  • – Salt
  • – 8 boneless, skinless chicken thighs
  • – 1 large onion, thinly sliced
  • – 1 large lemon, juice of
  • – ⅓ cup extra virgin olive oil

To Serve:

  • – 6 pita pockets
  • – Mint yoghurt
  • – Lime slaw

Method:

  1. In a small bowl, mix the cumin, turmeric, coriander, garlic powder, paprika and cloves. Set aside the shawarma spice mix for now.
  2.  
  3. Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.

Flatbread

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. 
  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.  
  9. Add 2 -3 flatbreads to your pan at a time and cook until you see the rotis blister and char.
  10.  
  11. Once both sides cooked, keep wrapped in tea towel – this softens your flatbreads.

Mint Yoghurt

Ingredients – Serves 2:

  • – Small pot yoghurt
  • – Half cucumber
  • – Small bunch mint, small bunch parsley (from above)
  • – Salt & Pepper

Method:

  1. Grate cucumber, chop herbs, mix together with the yoghurt (option to add spices)

Shirazi Salad

Ingredients – Serves 2:

  • – Fresh Parsley, Coriander, Mint and Chives
  • – 1/2 a large red onion finely diced
  • – 1/2 cucumber diced
  • – 100g cherry tomatoes halved
  • – 2 radishes sliced
  • – Splash of olive oil
  • – Pomegranate seeds
  • – Juice 1/2 lemon
  • – Salt & Pepper

Method:

  1. Prepare your vegetables, rip up your herbs (or rough chop, especially the chives).
  2.  
  3. Mix all together, then add the lemon juice, olive oil and seasoning – taste, adjust, serve!

Caramelised Banana Split

Ingredients – Serves 2:

  • – 2 bananas
  • – 300mls cream
  • – 20g sugar
  • – Ice cream
  • – 30g Blueberries
  • – 30g Raspberry’s
  • – 60g Strawberries
  • – Cookies or biscuits to crumb over

Method:

  1. Peel and half bananas length ways.
  2.  
  3. Dust in sugar.
  4.  
  5. Wash and half all berries.
  6.  
  7. Semi whip cream.
  8.  
  9. In a hot pan place sugar dusted bananas flat side down until golden and remove to cool (or you could use a blowtorch!).
  10.  
  11. Arrange bananas on a plate layering with cream and fruit.
  12.  
  13. Ball ice cream and place on the top.
  14.  
  15. Crumb your cookies or biscuits over your banana split.
  16.  
  17. You could add some other toppings such as fruit coulis or chocolate sauce.

We hope you enjoyed the class!

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