Cooking Together – Chef Jan Cron – Recipes

Cooking Together – Chef Jan Cron – Recipes

We hope you enjoyed your evening at Food Sorcery, if you have any questions for chef please get in touch and we’ll get back to you as soon as possible.

Starter: Kimchi and smoked mozzarella arancini with yoghurt and tahini dressing.

Main course: Hazelnut crusted hake, sweet potato gnocchi, squash and coconut sauce, hispi cabbage with pomegranates. Vegan Banana Blossom Tempura

Kimchi and smoked mozzarella arancini

Ingredients

Makes about 15 big
1cup of arborio rice
3.5 cups of chicken stock
4tbsp of unsalted butter
1 onion, diced
2 cloves of garlic, minced
1/2 a cup of white wine
40g of grated parmesan
seasoning
1/4 cup of double cream
2tsp of lemon zest
1tbsp of lemon juice
100g of mozzarella torn into pieces
2 cups of panko breadcrumbs
1/2 a cup of plain flour
2 eggs
oil for frying
1/2 cup of kimchi

Method

  1. Bring stock to a simmer in a medium pot over medium heat, then keep warm over low.
    Heat 2 Tbsp. butter in a medium saucepan over medium. Add onion and cook, stirring often, until softened but not browned, 4–5 minutes. Add garlic and cook, stirring constantly, until softened but not browned, about 1 more minute.
    Stir in rice; season with 1½ tsp. salt. Cook, stirring often, until some of the grains turn translucent around the edges, about 3 minutes. Add wine and cook, stirring often, until pan is almost dry, about 2 minutes.
    Ladle in 1 cup warm stock, bring to a simmer, and cook, stirring often, until liquid is absorbed, about 4 minutes. Ladle in another 1 cup stock and continue to cook, stirring yet again, until most of the liquid is absorbed, 5–7 minutes. 
    Add remaining 1½ cups stock and cook, stirring often, until rice is cooked through but toothsome and liquid is mostly absorbed, 9–11 minutes longer. Remove from heat.
    Stir in Parmesan, cream, lemon zest, lemon juice, 1 tsp. pepper, and remaining 2 Tbsp. butter. Season risotto with salt.
    Spread risotto in an even layer on a parchment-lined rimmed baking sheet. Chill at least 1 hour or up to 4 (cover risotto with plastic wrap after 1 hour so it doesn’t develop a skin).
    Line another rimmed baking sheet with parchment. Scoop about ¼ cup risotto into your hands and form into a patty about 2½” in diameter .
    Place a pieces mozzarella in the center of patty. Carefully pinch and shape risotto so it completely encases the cheese, then roll into a 2″ ball.
    Your hands might get messy, and the balls may be slightly misshapen (they’ll firm up later). Place on prepared baking sheet. Repeat with remaining risotto and mozzarella. 
    Meanwhile, pulse panko in a food processor or place in a ziptop plastic bag and crush with a rolling pin until finer crumbs form. Transfer to a shallow bowl. Place flour in another shallow bowl.
    Lightly beat eggs in a third shallow bowl to blend; season all bowls with salt and pepper. 
    Working one at a time, dredge balls in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip back into bowl. 
     Coat with panko, pressing gently to adhere. Transfer to a parchment-lined rimmed baking sheet. Chill balls while you heat oil
    Pour oil into a medium heavy pot fitted with thermometer to a depth of 2″. Heat over medium until thermometer registers 185C.
    Carefully lower half of rice balls into oil with a slotted spoon or spider and fry until deeply golden brown, 6–8 minutes. 
    Transfer to paper towels to drain; season with salt. 

Yoghurt Tahini Dressing

Ingredients

1/4cup of Greek yoghurt
1/2 lmon zest and juice
2tbsp of chopped chives
seasoning

Method

Add all the ingredients in a mixing bowl and whisk until combined.

Hazelnut crusted Hake

Ingredients  – Serves 2

    • Hake Shoulder 200g

     

  • For the crust:

    • 60g of crushed hazelnuts
    • Zest of 1 lemon
    • Chopped parsley
    • Salt & pepper

Method

  1. For the crust: Combine all the ingredients and set aside.

  2. Fish: Pan-fry skin side down and finish in the oven, top with the crust for the last 5 minutes.

Butternut squash and coconut sauce

Ingredients  – Serves 2

  • 1 small butternut squash, peeled, deseeded and diced
  • 1 white onion, diced
  • 2 cloves of garlic, peeled, crushed
  • 200ml coconut milk
  • 400ml double cream
  • Handful of chopped chives
  • 1tbsp of olive oil
  • 2 sage leaves
  • Seasoning

Method

  1. Heat up a medium size sauce pan with oil. Sweat of the onion and garlic for a couple of minutes.

    Add the squash and seasoning, sauté until golden brown.

    Pour in the coconut milk and reduce by half to cook of the alcohol and prevent bitterness.

    Add the double cream and cook on low heat until the squash is soft and blend the sauce until smooth.

    Finish with chopped sage.

Sweet Potato Gnocchi

Ingredients 

  • 1 sweet potato medium
  • 1.5 cups of flour (‘00’ or plain)
  • 15g of grated parmesan
  • Seasoning

Method

  1. Bake the sweet potato on 180C for roughly 45 minutes or until soft.

    Let it cool down, peel and discard the skin.

    Mix all the rest of the ingredients in a bowl, start forming a dough. You might need more flour as every potato is different.

    Work the dough on floured surface with your hand, adding more flour if too sticky.

    Form a dough ball, wrap it in cling film and rest in the fridge for at least 20 minutes.

    Form gnocchi shaped little dumplings.

    Get a pan of salted boiling water ready and boil the gnocchi for approximately 2 minutes until they start floating on top.

    Strain and cool down.

    Finally, we can either pan-fry our gnocchi or just drop them directly into hot pasta sauce to warm up.

Banana Blossom Tempura

Marinade
300g banana blossom drained (that’s 500g can)
4g kombu or other kelp
360ml water
pinch of salt
1tsp of capers

 

Method

Carefully open and drain the tin of banana blossoms. Gently rinse under cold water to remove the brine. Place in a medium bowl or ziplock bag.
To the bowl/bag, add the remaining “fish” ingredients. Cover/seal and place in the fridge to marinade for a minimum of 4 hours.

 

Tempura batter
200g plain flour
1.5tsp baking powder
250ml sparkling water
oil for frying
25ml caper juice

 

Method

In a medium bowl, mix together the flour and baking powder. Place in the freezer for a minimum of 30 minutes to chill, or until you’re ready to fry. Place the can/bottle of beer in the fridge to make sure it’s super cold.
Once the banana blossoms are marinated, remove them from the marinade and place on a plate.
Place a medium, high-sided saucepan on a medium heat and add around 3-4 inches of vegetable oil. Using a probe or candy thermometer, bring the oil to 170c.
Remove the flour mixture form the freezer and pour in the beer. Mix well until you have a thick, smooth batter.
Take two pieces of banana blossom and dunk them in the batter, making sure they’re nicely coated. 
 Carefully place them both in the hot oil (they should sizzle immediately). Fry for a total of around 2 minutes, flipping half-way through, or until golden brown all over.
Remove from the oil and place on a plate lined with kitchen towel. Repeat the process with the remaining pieces of banana blossom.
 If any of the pieces go soggy or cold while waiting for the later pieces to fry, give them a second fry to crisp them back up.

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