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Cooking Together BBQ – Elote; Morunos; Papilote;

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class 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:

Starter: Elote Corn;

Main: Rib-Eye Pincho Morunos with Khobz Flatbread and Seabass en Papilote;

Dessert: Chocolate Brownies;

Elote Corn

Ingredients – Serves 2:

  • – 2 corn on the cob
  • – 2tsp of cream cheese
  • – ½ teaspoon chilli flakes
  • – Sprinkle of coriander
  • – Tablespoon grated parmesan
  • – 1/2 lime, cut into 4 wedges


  1. Heat your frying pan to high heat and then using tongs, turn occasionally until cooked through. 
  3. Let cool down slightly and spread the cream cheese all over the corn, roll in parmesan and garnish with coriander, chilli flakes and finish with a little bit of lime juice.

Rib-Eye Pincho Moruno

Ingredients – Serves 4:

  • – 4x rib eye steak, cut into strips
  • – 1 tablespoon ground cumin
  • – 1 teaspoon ground coriander
  • – 1 tablespoon sweet Spanish paprika
  • – 1 teaspoon ground turmeric
  • – 1 teaspoon oregano
  • – ½ teaspoon freshly ground black pepper
  • – 1 teaspoon salt
  • – 5 minced garlic cloves
  • – ¼ cup extra virgin olive oil
  • – 1x lemon zest


  1. Mix all spices, olive oil, seasoning and lemon zest in a bowl and then pour over the steaks, rub in well.
  3. Leave marinating ideally overnight.
  5. Remove the marinated steaks and scrape excess marinade off, thread on skewers.
  7. Grill on a high heat until browned on the outside to desired temperature.
  9. Don’t forget to rest the meat halfway through cooking.

Khobz Flatbread

Ingredients – Makes 10:

  • – 350ml of warm water (might need a little bit more, depending on strength of your flour)
  • – 1tsp of fast action dried yeast
  • – 2tbsp of extra virgin olive oil
  • – 600g strong white bread flour (plus extra for dusting)
  • – 1tbsp of caster sugar
  • – 1tsp of fine salt


  1. Pour the water into a mixing bowl, stir in the yeast until dissolved.
  3. Add the oil, flour, sugar and salt, mix everything and form a quite firm dough, adding more water if too dry, more flour if too wet.
  5. Leave for 10 minutes covered before kneading it until smooth.
  7. Transfer into a floured bowl, cover and leave to proof for 60 minutes.
  9. Divide the dough into 10 equal pieces and shape into balls.
  11. Cover the balls and rest for 10 minutes.
  13. Flour the surface and roll them about 1 cm thick.
  15. Cover the rolled flatbread and rest for another 10 minutes.
  17. Meanwhile, place a non-stick frying pan on medium to high heat and get it smoking hot.
  19. Place one or two flatbread at time into your pan and cook on each side for roughly 2 minutes.
  21. Good indicator, when to flip, is if start seeing bubbles on top.
  23. Get a clean tea towel and stack your flatbreads in it and wrap tightly.
  25. Rest in the towel for 5 minutes, this will soften the flatbreads.

Seabass en Papilote

Ingredients – Serves 4:

  • – 4x skinned seabass fillet
  • – Prawns 3x
  • – ginger
  • – 2x red onions, sliced
  • – 4x clove of garlic, crushed
  • – 2x carrot, cut into ribbons
  • – 1 large fennel bulb, halved, cored and thinly sliced
  • – 12x cherry tomatoes
  • – 2 teaspoons olive oil
  • – ½ cup Italian flat-leafed parsley
  • – seasoning


  1. Cut 4 large squares of parchment paper
  3. Preheat oven to 200C.
  5. Pat seabass dry.
  7. In a bowl, gently toss the fennel, tomatoes, beans, carrot, onion, garlic, parsley, olive oil, salt and pepper to coat.
  9. Form a pile of the vegetable mixture in the canter of each of the sheets.
  11. Place a piece of seasoned seabass on top of each mound, skin side up.
  13. Fold parchment in half, over top of fish and veg, and fold the edges over 2-3 times to seal.
  15. Bake packets for 15 minutes.
  17. Transfer parchment packets with a spatula onto plates and open with a knife – be careful of the steam.
  19. Serve with crusty bread or sourdough and butter, with a squeeze of lemon.

Food Sorcery brownies

Ingredients: makes 18

  • – ¾ cup (180g) of 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 180C, gas 4 

  2. Butter and flour a 9x 13 inch (33 x 22 cm) baking pan.
  4. Line with foil leaving pieces to foil overhanging the sides.
  6. 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.
  8. 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.
  10. Gradually beat in the flour, stir in the milk chocolate and then spoon the batter into the prepared pan.
  12. Bake until the brownies are set in the middle, 25-30 minutes. A toothpick inserted into the centre will come out slightly gooey.
  14. Cool in the pan on a wire rack for 30 minutes. Then use the overhanging foil to lift the brownies out of the pan.
  16. Remove the foil and place on a cutting board. Chill in the refrigerator for 15 mins before cutting.

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