Big & Little Cooks – Winter Menu 2020

Big & Little Cooks – Winter Menu 2020

This class is about spending time with your child working as a team. You will prepare a main course, a pudding and a side dish and then enjoy your meal together in the company of others at our affable table.

Cornflake chicken Kiev

This is a recipe that you can easily alter to make it just how you like it.  If you don’t want the garlic and butter in it, just do it without.  It is still tasty as a cutlet.

Ingredients: Serves 2

  • 2 chicken breasts
  • 40g butter
  • 1 or 2 garlic cloves
  • Parsley if you have it
  • Salt and pepper

Crust ingredients

  • 1 egg
  • Mustard (optional).
  • 75g cornflakes

 

Method

  1. 1. Preheat the oven to 180C
  2. 2. Mix butter garlic and parsley. Season well.
  3. 3. Cut the breast in the middle and stuff the butter mixture firmly into the middle.
  4. 4. Put into the fridge.
  5. 5. Mix up egg, and mustard in a shallow dish.
  6. 6. Dip the chicken in this mixture.
  7. 7. Put the cornflakes in another bowl and break them up with your fingers. You could add paprika to this if you wanted.
  8. 8. Really try to get the egg-soaked chicken breasts fully covered in this mixture so they are a lovely little parcel.
  9. 9. Bake in the oven for 20 mins or even shallow fry them. Just make sure the chicken is cooked.
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image of cornflake chicken kiev

Hassleback potatoes

A fun side dish for beautifully tender was to serve potatoes, the slices soak up the herby flavours. Originating in Sweden and named after the restaurant where they were first made, Kids love them!

Ingredients: Serves 2

  • New potatoes (you put as many in as you want to eat!)
  • Salt
  • Rosemary sprigs
  • Cooking oil.

 

Method

  1. 1. Pre heat the oven to 180c
  2. 2. Put the potatoes on a desert spoon and carefully slice each one several times. The spoon should help you not cut through the potatoes!
  3. 3. Place on a baking try and cover with oil, salt, rosemary.
  4. 4. Cook for 45mins – 1 hour depending on the size of the potatoes

Honey glazed carrots & peas

Ingredients: Serves 2

  • 4 carrots, cut into batons (perfect for practicing those knife skills Jason taught you)
  • 100 mls water
  • 50g butter, cubed
  • 2 tablespoons honey
  • 1 tsp sea salt
  • 375g frozen peas

Method

  1. 1. Heat up a heavy based saucepan – add the carrots, honey, water and butter bring to a boil and simmer for 10 minutes until the carrots are nearly cooked.
  2. 2. Add the peas and cook for another 5 minutes.
  3. 3. Taste and season with salt and pepper.

Muesli Apple crumble

Everyone loves a crumble, this recipe uses musli, you can use porridge oats if you’d prefer.

Ingredients – serves 4

Filling

  • 8 Bramley apples – peeled and cored chopped
  • 1 Tbsp of caster sugar
  • Pinch of cinnamon
  • 50 g of butter

Topping

  • 250 g of muesli. (whatever your favorite is)
  • 50 g of plain flour
  • 100g caster sugar
  • 50g of butter

Method

  1. 1. Put the filling in a deep earthenware or Pyrex dish.
  2. 2. Mix the filling together in a large bowl using your fingers to rub together – sprinkle loosely on top pf the filling
  3. 3. Bake in a 180-degree oven until golden and bubbling – about 20 minutes

 

 

 

Serve this with custard, cream or ice-cream.

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Cookery Classes at the Cookery School Manchester

Fun filled, hands on cookery classes, team building, kids cookery, coffee lovers, and foodie events, all led by our expert chefs.

From novice to expert, healthy to gourmet, we’ve got classes to suit all and can adapt to dietary or allergy requirements on request.

Food Sorcery Cookery and Barista School, Didsbury, with views over the river, easy transport links and a Hotel, pool & gym onsite, it’s the perfect place to have fun with food, learn tips and tricks from experts and to gain cooking confidence.

Upcoming Classes  – click here for details

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