You are currently viewing Cooking Together American Diner – Crab Cakes, All American Burger, Chipotle Mac & Cheese, and Loaded Chocolate Brownie

Cooking Together American Diner – Crab Cakes, All American Burger, Chipotle Mac & Cheese, and Loaded Chocolate Brownie

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 are versatile and adaptable to cook on a BBQ, for a dinner party or just to indulge yourself and family at home. 

You Cooked:

Starter: New England Crab Cakes with Pink Tartare Sauce 

Main: Chargrilled Beef Burger in a Toasted Brioche Bun, with Tomato, Lettuce, Monterey Jack, Pickle, & Smoked Streaky Bacon

Side: Chipotle Mac & Cheese with Coriander & Mozzarella 


Loaded Chocolate Brownie with Vanilla Ice Cream


Lemon Posset

Crab Cakes


  • – 150g cold Mashed Potato
  • – 150g Lump Crab Meat (tinned)
  • – 1 Chopped Spring Onion
  • – 1/2 tsp Dijon Mustard
  • – 3-4 drops of Tobasco Sauce
  • – 1tsp Chopped Capers
  • – 1 Lemon Zest
  • – 1TBSP Chopped Parsley
  • – Salt & Cracked Black Pepper

For the Pane:

  • – 50g Plain Flour
  • – 50g Panko Breadcrumbs
  • – 1 Egg
  • – Salt & Cracked Black Pepper

For the Tartare Sauce:

  • – 1/4 Finely Diced Red Onion
  • – 1 tsp Chopped Capers
  • – 1 tsp Chopped Gherkin
  • – 1/2 Lemon Juice
  • – 1 TBSP Chopped Parsley
  • – 4 TBSP Mayonnaise
  • – Salt & Cracked Black Pepper


  1. Put the onion into a bowl and squeeze over the lemon juice. Leave to stand for five minutes.
  3. Add the rest of the ingredients and stir to combine.
  5. Taste to check the seasoning.
  7. Combine the fish cake ingredients in a bowl. Season and then taste.
    Mould into four balls, then squash to form pucks.
    Crack the egg into a small bowl & beat with a fork.
    Dip the cakes into the flour, followed by the egg and finally the breadcrumbs.
    Once all of the crab cakes are fully coated, heat a frying pan with 4TBSP oil until hot.
  9. Add the crab cakes and leave until the edges start to brown. Turn over carefully and cook until crispy on both sides.
  11. Serve with Lemon, Salad & Tartare Sauce.

Brioche Bun

Ingredients – Makes 6:

  • – 500g Bread Flour
  • – 350ml Warm Whole Milk
  • – 1 tsp sea salt
  • – 1 TBSP Soft Butter
  • – 2 Eggs
  • – 1 Sachet Dried Yeast
  • – 1tsp Golden Caster Sugar


  1. It is recommended to use a stand mixer for this recipe because the dough is very sticky.
  3. Heat the oven to 180 degrees.
  5. Add the yeast and sugar to the milk and stir together. Leave to stand until it begins to froth and bubble.
  7. Put the flour into the bowl of the mixer, with the salt and butter.
  9. Use a whisk attachment to combine until there are no lumps of butter.
  11. Change the whisk attachment for a dough hook.
  13. Crack one egg into the milk and beat together before slowly pouring into the mixer whilst it is running at a medium speed.
  15. Once all of the liquid is added, turn up the speed and let eh mixer bring the dough together. You may need to add a small amount of flour to bring the dough away from the edges.
  17. Once the dough is formed, leave to kneed for five minutes, then tip into an oiled bowl.
  19. Cover with oiled clingfilm and leave to prove for 1-3 hours.
  21. Knock back the dough, then roll six balls on a floured surface.
  23. Put the dough balls onto a lined baking sheet and lightly cover. Leave to prove for another 45 minutes-1 hour.
  25. Place a dish of oil in the bottom of a pre-heated oven. This creates steam which helps keep the bread soft.
  27. Egg wash the dough with the other egg, and bake for 20 minutes until golden brown.


Ingredients – Makes 2:

  • – 200g 12% Minced Beef
  • – 1/4 Diced Red Onion
  • – Pinch Chilli Flakes
  • – 1/2 Beaten Egg
  • – 1TBSP Panko Breadcrumbs
  • – 1TBSP Grated Parmesan
  • – 1 tsp Frenchies Mustard
  • – 1 tsp Ketchup
  • – Salt & Cracked Black Pepper


  1. Combine all ingredients in a mixing bowl. Try to use only half of the egg (the other half can be used to egg wash the brioche buns)
    Form two patties, place on a tray and refrigerate until firm.
  3. Heat a chargrill pan, frying pan or BBQ until smoking. Season the burgers and then cook for 4 minutes on each side.
  5. Once the burger has a good colour, you can finish it in the oven if you prefer.
  7. Serve with lettuce, tomato, cheese, gherkins and condiments.

Chipotle MAC & Cheese

Ingredients – Makes 2:

  • – 120g Cooked Macaroni
  • – 50g Grated Cheddar Cheese
  • – 40g Plain Flour
  • – 40g Butter
  • – 300ml Whole Milk
  • – 1/4 tsp Chipotle Paste
  • – 1TBSP Chopped Coriander
  • – 1/2 Mozzarella Ball
  • – Salt & Cracked Black Pepper


  1. Melt the butter in a small saucepan, then stir in the flour until smooth.
  3. Add the milk a quarter at a time and stir until thick and glossy before adding more.
    Once all of the milk is added and the sauce is smooth, add the chipotle paste. Stir until combined.
  5. Add the cheese and stir until melted.
  7. Season and taste.
  9. Add the coriander, then stir in the pasta.
  11. Transfer to one or two oven-proof dishes. Top with some torn mozzarella and bake until golden brown on top.

Loaded Brownies

Ingredients – Makes 24:

  • – 3/4 cup (180g) unsalted butter
  • – 8oz (250g) dark chocolate, coarsely chopped
  • – 4 large eggs
  • – 1 ¼ cups (250g) granulated sugar
  • – ½ cup (100g) light brown sugar
  • – ¼ tsp salt
  • – 1 ½ tsp vanilla essence
  • – 1 cup (150g) plain flour
  • – 8 oz (250g) milk chocolate, coarsely chopped


  1. Preheat the oven to 350F (180C gas 4)
  3. Butter and flour a 9x 13 inch (33 x 22 cm) baking pan.
  5. Line with foil leaving pieces to foil overhanging the sides. 
  7. Place the butter and dark chocolate in a double boiler and stir over barely simmering water until melted, remove from the heat and set aside to cool. 
  9. Beat the eggs and both sugars in a large bowl with an electric mixer at high speed until creamy, then with the mixer on low speed, beat in the salt and chocolate mixture, followed by the vanilla. 
  11. Gradually beat in the flour, stir in the milk chocolate and then spoon the batter into the prepared pan.
  13. Bake until the brownies are set in the middle, 25-30 minutes. A toothpick inserted into the centre will come out slightly gooey. 
  15. Cool in the pan on a wire rack for 30 minutes. Then use the overhanging foil to lift the brownies out of the pan.
  17. Remove the foil and place on a cutting board. Chill in the refrigerator for 15 mins before cutting.

Lemon Posset

Ingredients – Serves 3-4:

  • – 300ml of double cream
  • – 60g caster sugar
  • – 1 juicy lemon


  1. Squeeze the lemon.
  3. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  5. Take the pan off the heat and whisk in the lemon juice.
  7. Strain this into a jug and leave to cool for 20minutes.
  9. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  11. Refrigerate for 6 hours minimum.
  13. Serve with fruit and edible flowers

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