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
Dessert:
Loaded Chocolate Brownie with Vanilla Ice Cream
Or…
Lemon Posset
Crab Cakes
Ingredients:
- – 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
Method:
- Put the onion into a bowl and squeeze over the lemon juice. Leave to stand for five minutes.
- Add the rest of the ingredients and stir to combine.
- Taste to check the seasoning.
- 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. - Add the crab cakes and leave until the edges start to brown. Turn over carefully and cook until crispy on both sides.
- 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
Method:
- It is recommended to use a stand mixer for this recipe because the dough is very sticky.
- Heat the oven to 180 degrees.
- Add the yeast and sugar to the milk and stir together. Leave to stand until it begins to froth and bubble.
- Put the flour into the bowl of the mixer, with the salt and butter.
- Use a whisk attachment to combine until there are no lumps of butter.
- Change the whisk attachment for a dough hook.
- Crack one egg into the milk and beat together before slowly pouring into the mixer whilst it is running at a medium speed.
- 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.
- Once the dough is formed, leave to kneed for five minutes, then tip into an oiled bowl.
- Cover with oiled clingfilm and leave to prove for 1-3 hours.
- Knock back the dough, then roll six balls on a floured surface.
- Put the dough balls onto a lined baking sheet and lightly cover. Leave to prove for another 45 minutes-1 hour.
- Place a dish of oil in the bottom of a pre-heated oven. This creates steam which helps keep the bread soft.
- Egg wash the dough with the other egg, and bake for 20 minutes until golden brown.
Burger
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
Method:
- 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. - Heat a chargrill pan, frying pan or BBQ until smoking. Season the burgers and then cook for 4 minutes on each side.
- Once the burger has a good colour, you can finish it in the oven if you prefer.
- 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
Method:
- Melt the butter in a small saucepan, then stir in the flour until smooth.
- 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. - Add the cheese and stir until melted.
- Season and taste.
- Add the coriander, then stir in the pasta.
- 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
Method:
- Preheat the oven to 350F (180C gas 4)
- Butter and flour a 9x 13 inch (33 x 22 cm) baking pan.
- Line with foil leaving pieces to foil overhanging the sides.
- 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.
- 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.
- Gradually beat in the flour, stir in the milk chocolate and then spoon the batter into the prepared pan.
- Bake until the brownies are set in the middle, 25-30 minutes. A toothpick inserted into the centre will come out slightly gooey.
- Cool in the pan on a wire rack for 30 minutes. Then use the overhanging foil to lift the brownies out of the pan.
- 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
Method:
- Squeeze the lemon.
- 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.
- Take the pan off the heat and whisk in the lemon juice.
- Strain this into a jug and leave to cool for 20minutes.
- 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.
- Refrigerate for 6 hours minimum.
- Serve with fruit and edible flowers
We hope you enjoyed the class!
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