Our cooking together 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.
Menu: Oven Roasted Chicken Tikka with Yoghurt Green Chutney, Goan Fish Curry with Pilaf Rice, Baklava with cardmom cream
Oven Roasted Chicken Tikka
Ingredients: Serves 4
- Rapeseed or pumace Oil
- 600g boneless, skinless chicken thighs
- 4cm ginger – peeled & chopped
- 4 cloves garlic – rough chopped
- 1 fresh green chilli – rough chopped
- 130 ml full fat yoghurt
- ½ teaspoon chilli powder
- ½ teaspoon turmeric
- ½ teaspoon cumin powder
- ¾ teaspoon sugar
- 1 teaspoon sweet paprika
- 1 teaspoon garam masala
- 1. Dice chicken thighs
- 2. Bash the ginger, garlic and chilli with a pinch of salt until a paste.
- 3. Mix paste into the chicken
- 4. Add yoghurt, oil and all the spices to the chicken – allow to marinate for at least 15 minutes but can be overnight in the fridge
- 5. Spread out on lined oven trays and place in preheated 200C oven for around 20 minutes – check cooked through. Ideally turn half way.
- 6. Serve with minty yoghurt or green chutney and some fresh salad leaves
Goan Fish Curry
Ingredients: Serves 4
- 4 tsp coriander seeds
- 1 tsp cumin seeds
- 4 dried red Kashmiri chillis
- 2cm sq piece root ginger, peeled and grated
- 4 garlic cloves, crushed
- 1 tsp turmeric
- 2 tbsp sunflower or rapeseed oil
- 4 Hake Fillets – We use Hake Shoulder
- 1 onion, finely chopped
- 1 large plum tomato, finely chopped
- 1 x 400ml tin coconut milk
- 1 tbsp palm sugar (or soft light-brown sugar)
- 2 tsp tamarind paste
- 1 green chilli, halved, deseeded and finely sliced
- 2 tbsp chopped coriander
- Handful Green Beans, Sliced in half
- 1. Toast the coriander seeds, cumin and dried chilli in a dry frying-pan for about a minute.
- 2. Grind in a mini food processor or pestle and mortar, then mix in the ginger, garlic, turmeric and 1 tsp salt.
- 3. Heat the oil in a sauté pan over a medium heat, then add the onion and fry until soft and golden. Stir in the spice mix. Cook, stirring, for a couple of minutes, then add the tomato and cook until it has lost most of its moisture.
- 4. Add the coconut milk, sugar, tamarind and green chilli and bring to just under the boil.
- 5. Immediately turn down the heat and simmer for about five minutes, until the sauce has thickened slightly.
- 6. Taste for seasoning. Season the fish with salt, and along with the green beans add it to the sauce cover and simmer gently for about seven minutes until the fish is cooked through. Check again for seasoning. Add the coriander and serve.
Ghee Pilaf Rice
Ingredients: Serves 4
The spices in here are optional, cardamom and turmeric definitely!
- 50g uncooked basmati rice per person – so 300g for 6
- 4-5 cardamom pods (bashed)
- 2 tablespoons Ghee – or use Olive oil or Butter
- 1 teaspoon turmeric
- 2 bay leaves
- 2 cloves
- 1 Cinnamon stick
- 1 onion or 2 shallots
- ½ teaspoon salt
- 600ml boiling water
- 1. Melt ghee or butter or warm olive oil in a medium pan, then add the onion and all your selected spices.
- 2. Stir in the basmati rice, making sure it’s coated in the spices. Add the water, cover and into the oven for 10-15 minutes – checking occasionally. The water will be fully absorbed and the rice tender – it will stay warm, if covered for 30-40 minutes, so make this early!
This sharp and juicy chutney is easy and wonderful served with all of these dishes.
- ½ bunch of coriander
- 8 green chillies
- 7 tspn lemon juice
- 2 tspn sugar
- 3 spring onions
- 1. Whizz all the ingredients in a blender.
Yogurt Mint Chutney
Ingredients: Serves 4
- 250 ml plain yogurt
- 8 mint leaves
- 1/2 red chilli
- 2 tablespoons fresh coriander leaves
- 1/4 teaspoon salt
- 1. Put half of the yoghurt and all the other ingredients into a blender and whizz until smooth
- 2. Stir in the remainder of the yoghurt and chill until cold.
Baklava with Cardomom Cream
- 18 sheets ready-made filo pastry (unwrap and keep under a damp tea-towel until you are ready to use)
- 150g unsalted butter, you’ll need extra for greasing
- 200g chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)
- 2 tbsp granulated sugar
- 1 tsp ground cardamom
For the syrup
- 300g granulated sugar
- 250ml water
- 1 tbsp lemon juice
- 340g of honey
- I cinnamon stick
- Finely ground pistachios for garnish (optional)
Baklava Method –
- 1. Preheat the oven to 180C/350F/Gas 4.
- 2. 3. Grease a 17cm x 28cm (11in x 7in) baking tray with butter.
- Melt the remaining butter in a saucepan over low heat or in a microwave.
- 4. Lay 10 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next.
- 5. In a clean bowl, mix together the nuts, sugar and cardamom and spread the mixture over the pastry in the tray.
- 6. Layer up the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before.
- 7. Using a sharp knife, cut into the top layers of the pastry to make small squares.
- 8. Place baklava in the preheated oven for approximately 30-35 minutes, or until lightly golden brown, and edges appear slightly crisp. Remove and allow to cool slightly.
- 9. For the syrup, heat the sugar, water, lemon juice, honey and cinnamon stick in a small saucepan and bring to the boil, then reduce to medium low heat and let simmer for 7 minutes until slightly thickened. Remove the cinnamon stick.
- 10. Pour the syrup over the baklava and leave to cool. Garnish with some finely crushed pistachios if desired and Cut into small pieces to serve.
Cardomom cream Ingredients:
- 50g butter , softened
- 100g icing sugar
- seeds from 3 cardamom pod , ground
- 100ml double cream
Cardomom Cream Method – beat the butter and sugar together until pale and fluffy. Add the cardamom, then drizzle in the cream. Continue to beat until light and airy.
We hope you enjoyed the cookery class!
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