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Big & Little Cooks – Crispy Chicken; Tagliatelle; Fondant;

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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 and make a great combination for dinner party ideas. 

You Cooked:

Crispy Parmesan Chicken

Homemade Tagliatelle

Marinara Sauce

Chocolate Fondant

Crispy Parmesan 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.
  2.  
  3. Prepare three separate bowls and place flour in first, beaten eggs into second and mixture of breadcrumbs, lemon zest and parmesan into third.
  4.  
  5. Coat the chicken in flour, egg and breadcrumbs mix in that order.
  6.  
  7. Heat up a non-stick pan with the oil in it and fry the coated until golden and cooked through.

Homemade Tagilatelle

Ingredients – Serves 4:

  • – 2 large eggs
  • – 200g of 00 flour, plus extra for dusting

Method:

  1. Place 180g of the 00 flour onto a large wooden board. Pour the remaining 20g of flour into a small bowl, ready to use if necessary.
  2.  
  3. Shape the flour into a volcano with a large hole in the centre, then crack the eggs and pour them into the middle.
  4.  
  5. Using a fork, lightly beat the eggs, then mix in the flour a little at time. It is essential that the flour is gradually beaten into the eggs to ensure the walls of the volcano don’t break too soon. Add the reserved 20g of flour if the dough is too moist.
  6.  
  7. Bring the mixture together with a spatula and your hands until you obtain a consistent ball of dough.
  8.  
  9. Work the dough with the heel of your hand for 10–15 minutes, or until the mixture is smooth and very elastic. Wrap the dough in cling film and refrigerate for at least 30 minutes.
  10.  
  11. Dust a wooden board with 1 tbsp of flour. Unwrap the dough and flatten it with a rolling pin. Roll out the dough into thin pasta sheets, less than 1mm thick.
  12.  
  13. If you have a pasta machine, divide the dough into 4 before rolling it out. Flatten it to a rough square so that it fits through the machine at its highest setting. Roll it through & fold it back over it to itself. Rotate it through 90 degrees and repeat this a few times. This releases the gluten which increases the elasticity of the dough and stops it cracking & tearing. Now reduce the thickness of the machine 1 click at a time until you reach the 2ndlast setting. You can feed it through the cutting attachment.
  14.  
  15. To cut the pasta sheets into tagliatelle, roll the sheets up and cut into large ¾cm strips. Unravel the cut tagliatelle strips and twirl into little nests. Dust the nests liberally with flour to stop them from sticking.
  16.  
  17. Cook the tagliatelle within a few hours in boiling salted water for 3–5 minutes before serving with your favourite sauce.
  18.  
  19. Alternatively, freeze for up to 1 month. To freeze the pasta, layer the tagliatelle flat on a tray lined with parchment paper and freeze for 1 hour, then transfer to a freezer bag or another suitable container.

Mariana Sauce

Ingredients – Serves 4:

  • – 1 small onion, diced
  • – 3 cloves of garlic, minced
  • – 1 tin of plum tomatoes
  • – 1 sprig of basil, whole
  • – 1 tbsp of parsley, chopped
  • – Zest of 1 lemon
  • – 1 tbsp balsamic vinegar
  • – 1 tbsp of extra virgin olive oil

Method:

  1. Heat the oil in a small pan and add onion and garlic, sauté for a couple of minutes until translucent.
  2.  
  3. Add tomatoes, balsamic and sprig of basil and simmer for 15-20 mins.
  4.  
  5. Season well and add the lemon zest and parsley at the end.
  6.  
  7. Blitz with a handheld blender or mix until it’s a smooth sauce.

 

Chocolate Fondant

Ingredients – Makes 4:

  • – 100g butter, plus extra for greasing
  • – 100g dark chocolate (60-70% cocoa solids), roughly chopped or broken into small chunks
  • – 100g plain flour
  • – 100g caster sugar
  • – 25g cocoa powder
  • – 25g melted butter
  • – 2 medium eggs
  • – 2 medium egg yolks

Method:

  1. Preheat the oven to 190˚C/170˚C fan/Gas 5.
  2.  
  3. Grease 4 ramekins with butter.
  4.  
  5. Dust inside of ramekins with cocoa powder.
  6.  
  7. Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally.
  8.  
  9. Remove from the heat, sift over the flour and then whisk it in.
  10.  
  11. In a separate bowl, whisk together the eggs, egg yolks and sugar until combined, then whisk this into the chocolate mixture, until smooth and well combined.
  12.  
  13. Pour the chocolate mixture into the ramekins.
  14.  
  15. Leave to set in fridge for minimum 20minutes but can be overnight.
  16.  
  17. Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little.
  18.  
  19. Remove from the oven, and gently loosen the edge.
  20.  
  21. Carefully invert each fondant onto a plate.

Crème Chantilly 

Ingredients:

  • – 300ml/10fl oz double cream
  • – 15g/½oz icing sugar
  • – ½ tsp vanilla paste

Method:

  1. Whip the cream, icing sugar and vanilla together until soft peaks form when the whisk is removed.

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