Cooking Together Dine with a Difference – Recipes
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 Cooked:
Starter: Saffron Pinchos, Lemon and Rosemary Flatbread, Romesco sauce
Main: Paprika Pork Fillet, White Wine Squash Sauce, Spring Greens, Spring Onion, Bacon Potato Cakes or Sautéed new potatoes, wild mushrooms and spring greens
Dessert: Lemon Posset
Saffron Pinchos
Ingredients – Serves 4:
- – 2 chicken breasts
- – 1 tsp sweet paprika
- – 1/4 tsp chilli flakes
- – 1 tsp ground cumin
- – 1 tsp ground oregano
- – 1 tbsp fresh thyme leaves
- – 1 garlic clove, chopped
- – 1 tbsp olive oil
- – Salt and pepper
Method:
- Cut the chicken into 2cm cubes, add into a mixing bowl with all the above ingredients.
- Marinate.
- Soak wooden skewers in water for 20 minutes to protect from burning.
- Thread the meat onto skewers.
- Cook on barbeque or pan-fry and finish in the oven instead, until chicken is cooked through.
- Serve with mojo picon or romesco sauce.
Lemon & Rosemary Flatbread
Ingredients – Serves 2:
- – 185g of plain flour and a bit more for dusting
- – ½ tsp of baking powder
- – 80ml of water
- – 25ml of extra virgin olive oil
- – Salt and pepper to taste
- – ½ tsp of garlic powder
- – ½ tsp of onion powder
- – Sprig of fresh rosemary, chopped
- – Zest of 1 lemon
- – 1 tsp of pomace olive oil for cooking
Method:
- Sift the flour and baking powder into a mixing bowl together with lemon zest, rosemary, seasoning, garlic and onion powder, make well in the centre.
- Slowly start adding mixture of water and oil and start incorporated with a fork until shaggy and quite wet dough is formed.
- Sprinkle a bit of a dusting flour on the bench and start kneading the dough until flexible and playdough-like.
- Wrap in cling film and rest for 30 minutes.
- Split the dough into 6 smaller dough balls.
- Heat a non-stick frying pan on medium heat, add splash of pomace oil and fry flatbreads individually for a couple of minutes on each side.
- Rest them wrapped in tea towel for 10 minutes, which will soften them.
- Serve with pincho morunos and Romesco sauce.
Romesco Sauce
Ingredients – Yields 3cups
- One 450g jar of roasted red peppers, drained
- ½ cup raw or roasted almonds (unsalted)
- ¼ cup oil-packed sun-dried tomatoes, rinsed and drained
- 2 medium-to-large cloves garlic, peeled and quartered
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon fine sea salt, to taste
- ¼ teaspoon cayenne pepper
Add toasted pine nuts and Gorgonzola cheese to add flavour and texture.
Method
- In a blender (preferably) or food processor, combine everything but the olive oil. Securely fasten the lid and blend, starting on low and increasing the speed as you are able to gain traction.
- Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender. Blend until you reach your desired consistency (I like my romesco sauce pretty creamy, but you might prefer it with a chunkier texture).
- Taste, and add additional salt (up to ¼ teaspoon) if it doesn’t quite knock your socks off yet. Serve immediately with toasted sourdough bread rubbed with raw garlic (as a funkier version of Pan con tomate), you could add chorizo or other toppings
- You could also use as a sauce for arancini and many other dishes
- Or store in a jar in the refrigerator for 4-5 days.
Paprika Pork Fillet
Ingredients – Serves 2:
- – 1x small pork tenderloin
- – 3x slice of Serrano ham
- – 1x sprig of rosemary
- – 1x clove of garlic
- – 1 tbsp of olive oil
- – Maldon sea salt
- – Cracked black pepper
- – English mustard (optional)
Method:
- Preheat the oven to 185C.
- Place the whole tenderloin on a chopping board, trim any excess fat.
- If you’re using mustard, smother the tenderloin with it now, using a pastry brush.
- Set a separate chopping board on side or spread a little bit of cling film on your working bench and place Serrano ham on it, place the pork on top and roll tightly.
- Place a non-stick pan on a medium-high heat, add the oil and wait until hot.
- Fry the pork until golden all over, throw in crushed garlic and rosemary, place in the oven and cook for further 6-10 minutes.
- Remove from oven and rest for 5 minutes (this is super important)
- Carve and serve.
White Wine Squash Sauce
Ingredients – Serves 2:
- – 1 small butternut squash, peeled, deseeded, and diced
- – 1 white onion, diced
- – 2 cloves of garlic, peeled, crushed
- – 100ml of dry white wine
- – 400ml double cream
- – Handful of chopped chives
- – 1 tbsp of olive oil
- – 2 sage leaves
- – Seasoning
Method:
- Heat up a medium size saucepan 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 wine 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.
Spring Onion & Bacon Potato Cakes
Ingredients – Serves 2:
- – 250g new potatoes
- – Salt and pepper
- – 1x white onion, diced
- – 2x clove of garlic, crushed and chopped
- – 2x spring onion, sliced
- – ½ tsp of mild curry powder
- – 1 tsp of white miso
- – 1tbsp of chopped chives
- – 1 tbsp of chopped coriander
- – 1 tbsp of breadcrumbs
- – 1x egg yolk
- – 3x tbsp of vegetable oil
Method:
- Add potatoes into cold salted water and bring to simmer. Boil for about 25 minutes, until al dente. Cool completely.
- Crush potatoes by hands or with a potato masher.
- Heat a non-stick pan on medium heat, add 1 tbsp of oil and sauté onion until translucent. Add garlic and cook for additional 30 seconds.
- Add curry spice and cook until fragrant.
- Add miso and melt.
- Mix with your crushed potatoes and add chopped herbs.
- Finish seasoning, add egg yolk and breadcrumbs add form potato cakes (fishcake shapes).
- Heat a clean non-stick pan, add 2tbsp of oil and fry the potato cakes until golden on both sides.
Sautéed new potatoes, wild mushrooms and spring greens
Ingredients – Serves 2:
- 400g of new potatoes
- 2x clove of garlic, peeled and crushed
- 1x red onion, sliced
- 1x sprig of thyme, just leaves
- Handful of wild mushrooms, chopped
- 3 large leaves of spring greens, shredded
- 1 tbsp pomace olive oil
- Knob of butter to finish
- Seasoning
- Chopped parsley or chives to finish
Method:
- Place whole new potatoes unpeeled into a pan of cold salted water and bring to a gentle simmer. Cook for about 20 minutes, depending on size. They need to be al dente.
- Allow to air-dry, this will finish cooking and will get rid of the excess moisture.
- Get a non-stick pan on medium heat, add oil and get it hot.
- Sauté the potatoes until golden, add butter and sliced red onion, sauté for a couple of minutes.
- Scoop potato and onions on the side of your pan, add another splash of oil on the empty side and add crushed garlic, chopped thyme leaves and mushrooms.
- Cook for about 5 minutes until mushrooms are fully cooked. Just before serving, add the spring greens and cook for 30 seconds, correct seasoning and finish with chopped herbs.
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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