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.
You can make extra and freeze or make enough for a main meal.
Ahead of time: Top and tail the beetroot and discard, chop the remaining beetroot into cubes. Bake in the oven on a baking tray for about 45 minutes on a high heat. When done, take out and leave to cool until you are ready to make the falafels.
Ingredients: Makes 10
- . 2 beetroots (about tennis ball size)
- . 2 large garlic cloves
- 250g cooked chickpeas
- . 1 handful fresh coriander
- . 1 tbsp ground coriander
- . 1 tsp ground cumin
- . 1 teaspoon sea salt
- 1. Add all ingredients into a bowl ans smash with a fork.
- 2. Roll into balls (a little smaller than golf balls in size).
- 3. Press the balls down into mini patty shapes.
- 4. Pan fry until golden and tansfer to a medium heat oven.
- . 140 grams sesame seeds, we prefer hulled
- . 2 to 4 tablespoons neutral flavoured oil such as grape seed, or a light olive oil
- . Pinch of salt, optional
Toast Sesame Seeds
- 1. Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3-5mins. Careful here, sesame seeds can burn quickly.
2. Transfer plate and cool completely.
Make the Tahini
- 1. Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute.
- 2. Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times. Check the tahini’s consistency. It should be smooth, not gritty and should be pourable. You may need to process for another minute or add more oil.
- 3. Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.
Plate up the falafel and tahini sauce and serve.
Caramel Lime Chicken, fish, Tofu or Cauliflower – Main
Ingredients – Serves 2
- 2 chicken thighs or 200g Tofu, 200g of Hake or any white fish/salmon
- 2 Cauliflower steaks – pre steamed for 6 mins to soften
- 1 small disk palm sugar or 50g brown sugar
- 1 tsp of Nam Pla fermented fish water (use Vegan version or oyster sauce for Vegetarian/Vegan)
- 1 tbsp water
- 200g 1/2 a tin coconut milk
- 1 1/2 tbsp soy sauce
- 1 tsp rice vinegar (optional)
- 1 garlic clove grated
- Grated to ginger to taste
- 1 shallot finely sliced
- 1/4 tsp white pepper
- 1 spring onion, sliced
- 1 large red chilli, finely sliced
- Coriander, chopped
- Lime juice and zest
- Place sugar and water in a skillet over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients except chicken.
- Stir, then put the Chicken/Fish/Tofu/Cauliflower into the pan
- Adjust the heat to medium so it is simmering energetically. Not rapidly, not a slow simmer.
- Pan frying time for Chicken/Fish 5 mins each side, for Tofu & pre steamed Cauliflower 3-4 mins each side.
- Once sauce and Chicken/Fish/Tofu/Cauliflower are brown, remove from heat. Grate some lime zest into the pan and then roll and squeeze in lime juice.
- Place Chicken/Fish/Tofu/Cauliflower on serving plates, spoon over the sauce.
- Garnish with spring onion, chilli, coriander and lime juice and zest if using. Can be served with rice or noodles
Red Rice or wild rice – Gao Da San
This rice as a wonderful texture, it’s basically an unpolished rice and as a great fibre content for the diet, it can be eaten hot or cold as a yummy salad side. Serve with fish meat poultry or on its own perfect.
Ingredients: Serves 2
- 140 grms Red Rice or wild rice (Rinsed)
- 250 ml of water
- 1 tbspTomato puree/katjup manis.
- 1. In a small saucepan bring the rice and water to the boil and simmer for 20 minutes until the water has been absorbed it’s fine to stir this rice. The rice should be soft yet with a slight chewy texture.
The above can also be Ketchup Red Rice – This is cooked exactly the same way but with the addition of sweet soya sauce or Ketjap Manis
Food Sorcery Chocolate Brownies
Ingredients – Makes: 24 brownies
- . ¾ 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 )
- 2. Butter and flour a 9x 13 inch (33 x 22 cm) baking pan.
- 3. Line with foil leaving pieces to foil overhanging the sides.
- 4. 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.
- 5. 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.
- 6. Gradually beat in the flour, stir in the milk chocolate and then spoon the batter into the prepared pan.
- 7. Bake until the brownies are set in the middle, 25-30 minutes. A toothpick inserted into the centre will come out slightly gooey.
- 8. Cool in the pan on a wire rack for 30 minutes. Then use the overhanging foil to lift the brownies out of the pan.
- 9. Remove the foil and place on a cutting board. Chill in the refrigerator for 15 mins before cutting.
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.
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