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Cooking Together Festive – Gyoza’s; Pork Wellington;

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: Pulled Turkey Gyoza’s

Main: Pork Wellington with Savoy Cabbage, Rosemary Potatoes & Spiced Carrot Sauce;

Dessert made by Chef;

Pulled Turkey Gyoza’s

Ingredients – Makes 4

  • 250g pulled turkey (use leftover from Christmas dinner)
  • 2 spring onions, thinly sliced
  • 2x Chinese leek, sliced
  • 2 tsp of Kiso curry mix (can be replaced with madras)
  • 1 tsp of togarashi spice mix (can be replaced with 1/2tsp of chilli powder and sesame seeds)
  • A few chopped chives
  • 2 cloves garlic, grated¬†
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp freshly grated ginger
  • 2 tsp fish sauce (optional)
  • 40 dumpling wrappers
  • Vegetable oil, for frying

Method

  1. Make dumpling filling: In a large bowl, combine turkey, spring onions, Chinese leek, chives, garlic, soy sauce, sesame oil, ginger, and fish sauce. Stir ingredients together, using your hands or a wooden spoon, until fully combined.
  2.  
  3. Line a small baking sheet with parchment paper and dust lightly with flour.
  4.  
  5. Place 4 dumpling wrappers on your work surface, and keep the remaining wrappers covered with a clean kitchen towel. Place a heaping teaspoon of chicken filling just below the centre on each wrapper. Wet the edge of the wrapper with water and fold the top half over the bottom half and pinch the border to seal. Alternatively, pleat dumplings by making small folds starting on one edge and ending on the other, pinching firmly to seal after each fold. Place on a prepared baking sheet and continue stuffing and sealing dumplings until all pork mixture is used.
  6.  
  7. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add dumplings in an even layer, sealed side up. Fry for 1 to 2 minutes, or until golden on the underside.
  8.  
  9. Add 1/3 cup water to the skillet, lower the heat to medium-low, and cover with a tight-fitting lid. Let steam for 3 minutes, then adjust the lid so it is ajar, allowing steam to escape. Cook until no water remains, about 3 minutes more.
  10.  
  11. Use a spatula to transfer dumplings to a serving plate, crisp side up. Repeat the process until all dumplings are cooked.
  12.  
  13. Serve pot stickers with dipping sauce on the side.

Pork Wellington

Ingredients – Serves 4

  • 1¬†pork tenderloin¬†(1 to 1 1/2 pounds)
  • salt,¬†to taste
  • Freshly¬†ground black pepper,¬†to taste
  • 2 1/2¬†tablespoons¬†olive oil
  • 1¬†pound¬†chestnut mushrooms
  • 2¬†tablespoons¬†unsalted butter
  • 1¬†medium¬†shallot, diced
  • 1¬†clove¬†garlic, minced
  • 1¬†teaspoon¬†finely chopped¬†fresh thyme
  • 1/4¬†cup¬†white wine
  • 10¬†slices¬†prosciutto
  • 2 to 3¬†tablespoons¬†all-purpose flour
  • 1¬†sheet¬†frozen¬†puff pastry, thawed

For Brushing

  • 1¬†large¬†egg yolk
  • 1¬†tablespoon¬†water

Method

  1. Generously season the pork all over with salt and pepper.
  2.  
  3. Add 2 tablespoons of the oil to a large skillet over medium-high heat. When the oil shimmers, add the tenderloin and brown on all sides, turning with tongs to achieve even colour.
  4.  
  5. Continue browning the tenderloin, frequently turning, until its internal temperature reaches 45.C.
  6.  
  7. Transfer the tenderloin to a plate or cutting board and let cool.

We are going to make the mushroom mix now

  1. Using a food processor, pulse the mushrooms into a fine texture.
  2.  
  3. In a large skillet over medium-high heat, add the butter and the remaining 1/2 tablespoon olive oil.
  4.  
  5. Stir in the chopped mushrooms, garlic, thyme, and a generous pinch of salt. Continue to sauté until the liquid has evaporated and the mushrooms are almost dry.
  6.  
  7. Using the white wine, deglaze the pan, scraping the brown bits from the bottom of the skillet with a wooden spoon.
  8.  
  9. Continue cooking until the liquid has evaporated and the mushrooms are almost dry. Transfer to a plate to cool.

Assembling

  1. Place a large rectangle of plastic wrap on a work surface. Arrange 5 slightly overlapping prosciutto slices over the plastic.
  2.  
  3. Extend the prosciutto lengthwise with the remaining 5 slices to make a “blanket” of prosciutto large enough to wrap the whole tenderloin.
  4.  
  5. Evenly spread 1/2 of the mushroom mixture over the prosciutto blanket.
  6.  
  7. Lay the pork tenderloin on top of the mushroom mixture. Spread the remaining mushroom mixture over the tenderloin.
  8.  
  9. Using the plastic wrap as a guide, roll the prosciutto over the tenderloin as if you were rolling a jelly roll.
  10.  
  11. Seal the plastic wrap tightly and twist the ends to make a compact cylinder (there shouldn’t be any pork or mushroom mixture visible). Refrigerate for 15 minutes.
  12.  
  13. Position a rack in the centre of the oven and heat to 195C.
  14.  
  15. Dust a work surface with the flour. Roll the puff pastry into a 12 x 18-inch rectangle.
  16.  
  17. Beat the egg yolk with the water.
  18.  
  19. Brush the egg mixture around the pastry edge.
  20.  
  21. Remove the tenderloin from the refrigerator and unwrap.
  22.  
  23. Lay the tenderloin on the pastry.
  24.  
  25. Wrap the pastry tightly around the meat.
  26.  
  27. Fold and tuck the ends underneath the resulting bundle.
  28.  
  29. Brush the pastry with the egg wash.
  30.  
  31. Transfer the Wellington to a rimmed baking sheet, seam-side down.
  32.  
  33. Bake, rotating the pan halfway through cooking time, until the internal temperature reaches 140 F on an instant-read thermometer, about 20 minutes total. The pastry should be an even golden color. If needed, give it 3 to 5 extra minutes in the oven. Transfer the Wellington to a cutting board and let rest for 10 minutes.
  34.  
  35. Carve the roll into slices and serve

Savoy Cabbage with Red Onion & Pomegranates

Ingredients – Serves 6

  • 1xhead of savoy cabbage, shredded
  • 1x big red onion, sliced
  • 2x clove of garlic, crushed
  • 1x tbsp of olive oil
  • 4x tbsp of pomegranate seeds
  • Seasoning

Method

  1. Place a frying pan on medium heat, add oil and sauté your red onion.
  2.  
  3. Add garlic and cook for further 1 minute.
  4.  
  5. Add cabbage and cook until soften, for about 4 minutes.
  6.  
  7. Correct seasoning and finish with pomegranate seeds.

Garlic & Rosemay Sauteed Potatoes

Ingredients – Serves 2

  • 400g of new potatoes
  • 2x clove of garlic
  • 1x sprig of rosemary
  • 1 tbsp pomace olive oil
  • Knob of butter to finish
  • Seasoning

Method

  1. Cut the potatoes in half, do not peel.
  2.  
  3. Boil some salty water, potatoes will go in for about 5 minutes, depending on size. They need to be medium.
  4.  
  5. Let airdry, this will finish cooking and will get rid of the excess moisture.
  6.  
  7. Get a non-stick pan on medium heat, add oil and get it really hot.
  8.  
  9. Sautee the potatoes until golden, add butter, crushed garlic, chopped rosemary, let the butter foam and serve immediately.

Spice Carrot Sauce

Ingredients – Serves 4

  • 4x carrot, peeled, chopped roughly
  • 2cm of fresh ginger, peeled and grated
  • 1 white onion, diced
  • 2 cloves of garlic, peeled, crushed
  • 400ml vegetable or chicken stock
  • 200ml double cream
  • 1/4tsp ground cinnamon
  • 1/4tsp nutmeg
  • 1tbsp of olive oil
  • Seasoning
  • 1tsp of sage for garnish

Method

  1. Heat up a medium size saucepan with oil. Sweat of the onion and garlic for a couple of minutes, add the spices and make fragrant.
  2.  
  3. Add the carrot, ginger and seasoning, sauté for further few minutes.
  4.  
  5. Pour in the stock and cook until carrots are soft.
  6.  
  7. Add double cream, blend until smooth.
  8.  
  9. Finish with chopped sage.

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