Festive Cooking Together Recipes
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.
- Starter: Tandoori Prawn Cocktail, Spiced Peshwari Roti
- Main: Turkey Byriani, Raita, Indian Slaw
- Dessert: Click here for a link to the Food Sorcery favourites
Ingredients – Serves 2:
- For tandoori prawns
- 6 king prawns, deveined – substitute with paneer or cauliflower
- 1 clove of garlic, crushed
- 1x shallot or small onion, diced
- 1.5tsp of tandoori masala
- 1/2 can of coconut milk
- 2cm of fresh ginger
- a handful of chopped coriander
- cooking oil
- salt and pepper to taste
- For the cocktail!
- 1x head of baby gem lettuce, leaves separated
- handful of rocket leaves
- 1/2 cucumber peeled into ribbons
- 1/2 red pepper, diced
- 1/4 mango, sliced
- herbs to garnish: parsley, dill, coriander, chives
- extra virgin olive oil and lime juice to dress
- Place a non-stick pan over high heat and add a splash of oil
- Cook prawns with a pinch of tandoori masala for a minute on each side and set aside
- add more oil to the pan, and saute onion, ginger and garlic for a couple of minutes before adding the rest of the tandoori masala
- Add coconut milk and simmer for 5 minutes
- Meanwhile, arrange the baby gem in a circle around the plate, topped with all the other prepped veg and fruit
- By this time the sauce will be done, throw the prawns back to reheat for a minute and serve
- Place a small bowl or ramekin in the middle of the “wreath” and pour the sauce with prawns in
- dress the salad with olive oil and lime juice and serve with our festive Peshwari roti (recipe below)
spiced Peshwari roti
Ingredients – Serves 2:
- for the dough:
- 185g of plain flour
- 80ml of warm water
- 1tbsp of veg oil
- a pinch of salt
- For the filling:
- 50g of salted butter
- 3tbsp of desiccated coconut
- 2tbsp of raisins
- 1/2 tsp of all spice
- 2tsp of sugar
- 4tbsp of ground almonds
- Put the flour into a large bowl, add the salt and 2 tablespoons of oil and mix with your fingers until the flour resembles breadcrumbs. Make a well in the middle and add 150ml of the water, then the rest little by little – you may not need it all – kneading the dough until it is soft and springy. Pat the dough with a little oil and put to one side.
- To make the filling, melt the butter in a small saucepan on a low to medium heat. Add the coconut, raisins, ground almonds and sugar, stir and taste. (You can add other sorts of chopped nuts, other dried fruit or even grated apple, if you like.)
- To make the rotis, lightly flour a clean surface and put some flour into a small bowl. Divide the dough into 6 pieces. Roll a piece between your palms to form a ball, flatten it and coat it in the flour. Roll the dough out with a rolling pin to the size of a small saucer (around 10cm in diameter). Dip the roti in the flour and continue rolling it out to around 20cm in diameter.
- Take a tablespoon of the filling and spread it out on one half of the roti. Fold the other half of the roti over the top of the filling so that you end up with a semicircle. Seal it by gently pressing the edges closed, working from one side to the other so as not to trap air into it.
- Put a frying pan on a medium to high heat. When it’s hot, throw on the first roti and leave for around 30 seconds to a minute, until the edges colour and the side is browning nicely in spots. Turn it over and cook for the same length of time on the other side.
- Press down on the roti with a chapatti press or spatula on the back of any uncooked bits until cooked through before transferring to a plate. Repeat with the rest of the dough. To keep your roti warm while you cook the rest, make a foil nest for them to sit in.
Turkey & Cranberry Biryani
Ingredients – Serves 2:
- 150g Basmati Rice
- Juice of half a lime
- 170g cooked turkey or chicken – pick this from your Sunday roast
- If you fancy a veggie dish, substitute with cauliflower, paneer or chickpeas
- 1 Tablespoon of garlic & ginger paste
- ½ tsp chilli powder (optional)
- 1 tsp salt
- 1 ½ tsp ground cumin
- 1 tsp garam masala
- 2 tbsp lime juice
- Small pot of natural or plain Greek yoghurt
- 20ml vegetable oil
- 2 mild chillies, whole
- 2cm piece fresh root ginger
- Handful of crispy ready-fried onions (shop-bought crispy shallots are gluten-free)
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh coriander
- 15g butter
- 2 tbsp double cream
- 1/2 tsp turmeric powder
- handful of dried cranberries, or raisins or both
Prepare rice. Rinse the rice 2-3 times and then let it soak for at least 30 minutes.
Peel and cut the root ginger and the chillies into thin matchsticks and then combine them with the rest of the marinade ingredients in the oven-proof saucepan. Mix all the ingredients and the turkey in a saucepan.
Turn oven to 180°C Fan.
Partly cook the rice – drain the rice and add to boiling water for 6 minutes. Take off the heat and drain and squeeze half a lime over the top.
While the rice is getting ready, start to heat the pan with the marinating Turkey / yoghurt mixture and in a small pan gently heat the butter and cream, stirring in the turmeric powder.
The yoghurt/ turkey mix will be gently bubbling, take off the heat and cover this with the rice, making sure it’s an even layer. Pour over the cream/ butter/turmeric mix and then the cranberries and if you like some extra crispy onions.
You need to seal with foil as best you can – use at least 2 layers and if you have a lid that fits, pop this on too.
Pop into the oven for about 15 minutes. Allow to rest for a couple of minutes then mix and serve immediately, ensuring each portion has a mix of the rice and turkey.
- – 1/2 cups natural yoghurt
- – 1/2 handful of chopped coriander
- – 1/2 handful of chopped mint leaves
- -1/4 cup cucumber, diced
- – 1 small tomato, diced
- – 1 spring onion, chopped finely
- – ¼ tsp. garam masala
- – ½ tsp. ground cumin
- – 1/4 tsp. ground coriander
- – pinch of salt
Place all the ingredients into a bowl (reserve a pinch of fresh coriander for garnish). Mix thoroughly. Sprinkle the pinch of coriander over the top.
Ingredients – Serves 2:
- an eighth of a small red cabbage, finely shredded
- an eighth of a small white cabbage, finely shredded
- an eighth of a small red onion, finely sliced half moon
- half a small to medium carrot, grated
- Picked coriander leaves
- Slaw Dressing
- 1 tsp black mustard seeds
- 1 tsp nigella seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 2tbsp olive oil
- x4 tbsp white wine vinegar
- x4 generous tbsp runny/squeezable honey
- *may need a little caster sugar
- pinch of salt
- Toast the whole spices for the slaw dressing in a dry frying pan until fragrant – mustard seeds, nigella seeds, cumin and fennel seeds, and set aside.
- Meanwhile, slice and prep the cabbage, onion and carrot.
- Whisk the dressing ingredients together – vegetable oil, vinegar, honey and salt – taste, adjust, then stir through the toasted spices. Dress the prepared slaw and refrigerate before serving.
Use the link above to explore the Food Sorcery favourite dessert recipes