You are currently viewing Cooking Together Festive Menu Recipes – Crispy Turkey Rolls; Pork Wellington; Posset;

Cooking Together Festive Menu Recipes – Crispy Turkey Rolls; Pork Wellington; Posset;

We really hope that your Festive Cooking Together class and got into the festive food spirit. If you have any questions for Chef do not hesitate to ask.

You Cooked:

Starter: Sri Lankan crispy turkey and cranberry rolls, roasted Nepalese chutney, coriander and lime pesto

Main: Pork Wellington, rosemary and garlic sautéed potatoes, savoy cabbage with pomegranates, spiced carrot puree, gravy

Dessert: Festive Posset

Sri Lankan Crispy Turkey & Cranberry Rolls

Ingredients – Serves 4:

For the pastry:

  • – 1x cup Plain flour
  • – 2x Eggs
  • – ½ cup of milk
  • – ½ cup of water
  • – Seasoning

For the filling:

  • – Leftover roast chicken or turkey
  • – 2x small onions
  • – 1tsp fennel seeds
  • – 1tsp mild curry powder
  • – 5x curry leaves
  • – 200g Maris piper potato
  • – 1x lime, zested
  • – 2tbsp of chopped coriander
  • – 1tbsp of dried cranberries


  • – 100g breadcrumbs
  • – 2x eggs, beaten
  • – 100g plain flour
  • – Oil for frying


This recipe has three parts – pastry, filling and rolls

To make the filling:

  1. Peel and wash potato, cut into pieces and boil them in water until well cooked.
  3. Drain and mash them coarsely and set aside.
  5. Dice onions.
  7. Dry roast fennel seeds in little oil until golden and add diced onions and curry leaves and fry further until onions are golden.
  9. Add the meat and curry powder, salt, stir and and cook on medium-high heat, until the chicken is crispy.
  11. When the meat is crispy, add the mash potato and stir well, correct the seasoning, add lime zest, cranberries and chopped coriander.

Make the pastry:

  1. Sift the flour and salt into a large mixing bowl with a sieve.
  3. Break the eggs into the flour and whisk together.
  5. Gradually add the milk and water mixture little by little and keep whisking until the lumps have disappeared and the batter is smooth, with the consistency of thin cream.

Make the rolls:

  1. In a hot pan, spread some oil thinly and spread pancake mix, spread to 15 cm diameter thin crepe and cook on one side only in low heat, do not turn over.
  3. This takes approximately 30 seconds.
  5. Remove and spread this pancake on the chopping board or a plate while it is warm and place the cooked side down.
  7. Place some curry filling at one end (about 2 tablespoon) and fold both ends towards the centre. Then start rolling to about 8 cm long and 3-4 cm diameter rolls.
  9. If the end does not stick, use thin mixture of flour and water or beaten egg white as glue.
  11. Make more rolls and place them on a board.
  13. Dip each roll in flour, egg and breadcrumb to coat.
  15. Deep fry in very hot oil until the breadcrumbs turn golden.
  17. Remove from fire, drain and stack.
  19. Serve with chilli sauce or tomato chutney.

Roasted Nepalese Chutney

Ingredients – Serves 10:

  • – 4 whole tomatoes
  • – 5 cloves garlic, peeled
  • – 2 fresh green bird’s eye (or Thai) chiles, halved lengthwise
  • – 2 teaspoons kosher salt
  • – ½ teaspoon Sichuan peppercorns
  • – ½ teaspoon red chile powder
  • – ½ teaspoon fresh lemon juice
  • – ½ cup cilantro leaves, chopped


  1. Pre-heat the oven on grill setting to 220C.
  3. Line a large, rimmed baking sheet with foil or parchment.
  5. Place the tomatoes and garlic on the baking sheet and broil until cooked through and starting to blacken, 8 to 10 minutes. Combine broiled tomatoes and garlic with the remaining ingredients in a blender, and puree until smooth.

Coriander & Lime Pesto

Ingredients – Serves 4:

  • – 100g coriander
  • – 2tbsp pine nuts
  • – 2 cloves Garlic
  • – 1tsp jalapeno, pickled
  • – 1/4 cup olive oil
  • – Seasoning
  • – 1 lime, juice and zest


  1. Add all the ingredients to a blender jar along with 3 tbsp water and Process.
  3. Add a little more water if needed and process until you have thick sauce.
  5. Transfer the prepared sauce to an airtight container and refrigerate for up to 4 days.

Pork Wellington

Ingredients – Serves 4:

  • – Sunflower oil, for frying
  • – 4x 150g/5oz pork tenderloin fillets
  • – Salt and freshly ground pepper
  • – 25g/1oz butter
  • – 2 garlic cloves, chopped
  • – 2 shallots, finely diced
  • – 4x sprig of thyme
  • – 175g/6oz mixed wild mushrooms
  • – Salt and freshly ground black pepper
  • – 2 tbsp double cream
  • – 500g/1lb 2oz ready-made puff pastry
  • – Plain flour, for dusting
  • – 110g/4oz parmesan, finely grated
  • – 1 free-range egg, beaten
  • – 2 tbsp milk
  • – 8x slice of Parma ham


  1. For the pork Wellington, heat a little sunflower oil in a large frying pan.
  3. Season the pork fillets, then fry for 8-10 minutes, turning regularly, or until browned on all sides. Remove the pork from the pan and set aside to cool.
  5. Add the butter to the frying pan and fry the garlic and shallots for few minutes, or until softened.
  7. Add the wild mushrooms and cook for a further 3-4 minutes. Season with salt and freshly ground black pepper; then stir in the cream and chopped thyme.
  9. Remove the pan from the heat and set aside to cool.
  11. Preheat the oven to 190C/375F/Gas 5.
  13. Meanwhile, roll the puff pastry out on a lightly floured work surface. Scatter over the parmesan, then fold the pastry in half. Roll the pastry out again and cut into four rectangular pieces. Place 2 slices of Parma ham on each piece of pastry.
  15. For the egg wash, beat the egg and milk together in a bowl.

Miso Squash Wellington

For Vegetarians:

Ingredients – Serves 6:

  • – Neck end of a large butternut squash, about 12.5cm long
  • – 3 tbsp olive oil

For the mushroom layer:

  • – 2 banana shallots, finely chopped
  • – 750g mushrooms, we used a mix of chestnut and Portobello, finely chopped
  • – 4 garlic cloves, crushed
  • – Small handful thyme sprigs, leaves picked and roughly chopped
  • – 2 tbsp red miso paste
  • – 150 cashew nuts
  • – 150 ml vegan-friendly vegetable stock
  • – Plain flour, to dust
  • – 600g block puff pastry, we used vegan-friendly Jus-Rol 
  • – 2 tbsp unsweetened soya milk, to glaze


  1. Preheat oven to 200°C and line a baking sheet with baking parchment. Peel the squash neck and slice evenly in half lengthways. Lay cut-side down on prepared sheet and brush with 1tbsp oil. Season and roast for 1¼-1½hr, until tender (you should easily be able to push a knife through). Set aside to cool.
  3. Meanwhile, make mushroom layer. Heat remaining 2tbsp oil in a large frying pan over medium heat and cook shallots for 5min, until softened. Turn up heat to high and add mushrooms. Cook, stirring occasionally, for 12-15min, until any liquid released by mushrooms has evaporated and they are golden brown. Add garlic, thyme and miso and cook for a further 2min. Remove from the heat.
  5. In a mini food processor or using a stick blender, blend cashews and stock until smooth. Stir this into mushroom mixture, check seasoning and set aside to cool.
  7. To assemble, line baking sheet with fresh baking parchment. Lightly flour a work surface and roll out ⅓ of the pastry to a 30.5 x 15cm (12 x 6in) rectangle. Spread over mushroom mixture, leaving a 1cm (½in) border around the edge. Lay on roasted butternut halves, making sure they join up neatly in the middle (if needed, rearrange mushroom mixture underneath).
  9. Roll out remaining pastry as before until large enough to cover the assembled filling. Lay over the filling, trim edges and crimp to seal. Chill for 30min.
  11. Reheat oven to 200°C (180°C fan) mark 6. Brush Wellington with soya milk and cook for 50min–1hr, until golden brown and crisp. Leave to rest for 10min before transferring to a board or plate. Serve in slices.

Rosemary & Garlic Sautéed 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


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

Savoy Cabbage with Pomegranates

Ingredients – Serves 6:

  • – 1x head 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


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

Spiced Carrot Puree

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


  1. For the pastry, place the plain flour, salt and sugar in a large bowl. Add in the chunks of butter and using your fingertips, rub together the butter/margarine with the dry ingredients until the mixture resembles breadcrumbs. Make a well in the centre and add the egg and some of the milk to help bind. Incorporate the liquids into the dry ingredients until the dough begins to hold together. Transfer the dough to a lightly floured work surface and use your hands to work the pastry together until it just forms a smooth ball. Wrap the dough in clingfilm and flatten into a disc and chill for at least an hour.
  3. For the filling: Place a non-stick frying pan on heat, add oil and sauté the onion, add garlic, celery and chicken and cook until the chicken is golden brown.
  5. Mix with sweet potatoes, cranberries and breadcrumbs and set aside to cool down.
  7. Line a baking tray with a sheet of baking parchment. Whisk the egg for the glaze and sealing in a bowl and have a pastry brush on hand as well.
  9. Divide the pastry into 2 and on a lightly floured surface, roll out the pastry until it reaches 3mm thickness, turning and flipping the pastry regularly so it doesn’t stick to the table. Using a 13cm cutter, cut out rounds of the pastry (you should get 4 or 5 if you are lucky), removing the excess and setting aside to reroll. Place a large spoonful of the filling onto one half of the pastry round, leaving around a half centimetre border around the edge.
  11. Brush the edges of the pastry all the way round and fold over half of the pastry over the filling, pressing down firmly to seal. Using a fork, press down the pastry edges to seal and crimp. Place onto the baking tray, leaving some space between. Repeat using up the rest of the pastry and the rest of the filling. Place into the fridge for about 30 minutes to firm up the pastry.
  13. Preheat the oven to 190CºC. Brush the pasties with egg wash all over the surface and in between the crimped edges.
  15. Bake the pasties for around 25 to 30 minutes until the pasties are a rich golden brown on top and the bases are nicely browned.

lemon Posset

This is an Italian classic, and is great for a dinner party – as it can be made in the morning.

You could crush up biscuits of your choice and put in the bottom of the glass.  A classic Italian version would be an amaretti and serve a glass of amaretto on the side!

Ingredients: Serves 3- 4 Depending on dish size

  • ·      300ml of double cream
  • ·      60g caster sugar
  • ·      1 juicy lemon


  1. 1. Squeeze the lemon
  2. 2. 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.
  3. 3. Take the pan off the heat and whisk in the lemon juice
  4. 4. Strain this into a jug and leave to cool for 20minutes.
  5. 5. 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.
  6. 6. Refrigerate for 6 hours minimum.
  7. Serve with fruit and edible flowers

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