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Big & Little Cooks – At Christmas

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We really hope that you and your little ones enjoyed the class and got into the festive food spirit. Chef created the menu to be easy to make again at home.

You Cooked

  • – Turkey and cranberry pasties, onion stuffing, honey-roasted vegetables, triple-cooked chips, crispy chicken
  • – Festive mess

Festive pasties

Ingredients – Serves 4

For the pastry:

  • 250g plain flour
  • 1/2 tsp salt
  • 1 tsp granulated sugar
  • 150g unsalted butter or margarine, cut into small chunks
  • 1 large egg
  • About 1 tbsp cold whole milk
  • (Optionally use shop-bought pastry)

For the filling:

  • Leftover chicken or turkey
  • 2x Baked sweet potato, skinned
  • 1x shallot, diced
  • 1x clove of garlic, crushed
  • 1x stick of celery, diced
  • 1tbsp of breadcrumbs
  • 1 tbsp of dried cranberries

For the decoration and topping:

  • 1x egg, beaten
  • Maldon seas salt, cracked black pepper

Method

  1. For the pastry, place the plain flour, salt and sugar in a large bowl. Add in the chunks of butter and using your fingertips, rub together the butter/margarine with the dry ingredients until the mixture resembles breadcrumbs. Make a well in the centre and add the egg and some of the milk to help bind. Incorporate the liquids into the dry ingredients until the dough begins to hold together. Transfer the dough to a lightly floured work surface and use your hands to work the pastry together until it just forms a smooth ball. Wrap the dough in clingfilm and flatten into a disc and chill for at least an hour.

    For the filling: Place a non-stick frying pan on heat, add oil and sauté the onion, add garlic, celery and chicken and cook until the chicken is golden brown.

    Mix with sweet potatoes, cranberries and breadcrumbs and set aside to cool down.

    Line a baking tray with a sheet of baking parchment. Whisk the egg for the glaze and sealing in a bowl and have a pastry brush on hand as well.

    Divide the pastry into 2 and on a lightly floured surface, roll out the pastry until it reaches 3mm thickness, turning and flipping the pastry regularly so it doesn’t stick to the table. Using a 13cm cutter, cut out rounds of the pastry (you should get 4 or 5 if you are lucky), removing the excess and setting aside to reroll. Place a large spoonful of the filling onto one half of the pastry round, leaving around a half centimetre border around the edge.

    Brush the edges of the pastry all the way round and fold over half of the pastry over the filling, pressing down firmly to seal. Using a fork, press down the pastry edges to seal and crimp. Place onto the baking tray, leaving some space between. Repeat using up the rest of the pastry and the rest of the filling. Place into the fridge for about 30 minutes to firm up the pastry.

    Preheat the oven to 190CºC. Brush the pasties with egg wash all over the surface and in between the crimped edges. 

    Bake the pasties for around 25 to 30 minutes until the pasties are a rich golden brown on top and the bases are nicely browned.

Crispy parmesan and lemon chicken

Ingredients – Serves 4

  • 4x chicken breast
  • Zest of 2 lemons
  • 30g of grated parmesan
  • 200g of panko breadcrumbs
  • 100g of plain flour
  • 3x eggs, beaten
  • Vegetable oil for frying

Method

  1. Cut chicken breasts into thinner slices or even goujons.

    Prepare three separate bowls and place flour in first, beaten eggs into second and mixture of breadcrumbs, lemon zest and parmesan into third.

     

    Coat the chicken in flour, egg and breadcrumbs mix in that order.

     

    Heat up a non-stick pan with the oil in it and fry the coated until golden and cooked through.

     

Tripple Cooked Chips

Ingredients – Serves 4

  • 1kg/2lb 4oz potatoes, preferably Maris Piper
  • groundnut or sunflower oil, for deep-frying 
  • Flaked seas Salt

Method

  1. Cut the potatoes into thick chips about 6cm/2½in long and 1.5cm/⅝in thick. Rinse them in cold water to remove as much starch as possible, then put them in a large saucepan – make sure the chips have plenty of room so you can take them out easily.
  2.  
  3. Cover the chips with lots of cold water (as much as you can get in the pan without it boiling over) and slowly bring to the boil. Simmer gently for 20–25 minutes, until the potatoes are knife tender and lines and cracks start to develop. Using a slotted spoon, carefully remove the chips from the saucepan – don’t tip them into a colander, or they will fall apart. Drain on kitchen paper and gently pat dry.
  4.  
  5. Half-fill a deep-fat fryer or a large saucepan with oil and heat it to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips in a couple of batches, until they have developed a crust but not taken on any colour – this will take about 5 minutes. Remove each batch when it’s ready and set aside.
  6.  
  7. Now heat the oil to 180C. Return the chips to the pan, again in a couple of batches, and fry for 1–2 minutes until they are very crisp and deep golden brown. Drain on kitchen paper, sprinkle with salt and serve immediately.

Savoy cabbage with red onions and pomegranates

Ingredients – Serves 6

  • 1 head of savoy cabbage, shredded
  • 1x big red onion, sliced
  • 2x clove of garlic, crushed
  • 1x tbsp of olive oil
  • 4x tbsp of pomegranate seeds
  • Seasoning

Method

  1. Place a frying pan on medium heat, add oil and sauté your red onion.
  2. Add garlic and cook for further 1 minute.
  3. Add cabbage and cook until soften, for about 4 minutes.
  4. Correct seasoning and finish with pomegranate seeds.

Honey-roasted parsnips and carrots

Ingredients – Serves 4

  • 4 medium carrots
  • 4 medium parsnips
  • 2 tsp olive oil
  • 2 tsp runny honey
  • A few sprigs of fresh rosemary and thyme
  • A pinch of salt

Method

    • Pre-heat the oven to 200ºC.

      Peel the carrots and parsnips and chop the larger ones lengthways into halves/quarters so that all pieces are about 1-2cm wide.

      Put the carrots and parsnips into a baking tray, ensuring that they all have a bit of space.

      Mix the olive oil (2 tsp) and honey (2 tsp) in a cup and brush over the carrots and parsnips. Lay over the sprigs of rosemary and thyme and season with salt.

      Put into the oven and roast for 35-45 minutes (until they’re soft with a little bite). Give the tray a shake every now and again to help them cook evenly.

      Once they’re cooked, they’re ready to serve.

Festive Mess

Ingredients – Serves 6

  • 600ml double cream
  • 400g Greek yoghurt
  • 4 tbsp lemon curd
  • 1 x 500g bag frozen mixed berries (we used Sainsbury’s Black Forest fruits)
  • Fresh berries of your preference
  • 4 tbsp icing sugar
  • 2 tbsp cassis (optional)
  • 1 pinch cinnamon
  • 8 meringue nests

Method

  1. In a small saucepan gently heat the frozen berries, icing sugar and cinnamon until the sugar has dissolved. Remove from the heat, stir in the cassis, if using, and set aside to cool completely.

  2.  

    Whip the double cream and Greek yogurt until just holding its shape, ripple through the lemon curd. Break the meringue nests into a glass bowl, or 8 individual glasses. Spoon over half the cream, then half the berries. Repeat with the remaining cream and berries. Top with some fresh berries and serve immediately.

We hope you enjoyed the class!

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