Cooking Together with Masterchefs Fumbi 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.
We Cooked:
- Starter: Ham Hock Bon Bon with Miso Prawns & Pineapple Ketchup
- Main: Fillet Steak with Roasted Cauliflower Puree, Brandy Caper Sauce & Herb Oil
- Dessert: Click here for a link to the Food Sorcery favourites
Starter – Ham Hock Bon Bon
Ingredients – Serves 2 (4-6 Bon Bons):
- 100g cooked ham hock, shredded
- 35g butter, melted
- ¼ tsp fennel seeds
- ¼ tsp garlic powder
- 1 sprig fresh thyme, leaves picked
- 1 egg, beaten
- 75g plain flour
- 75g panko breadcrumbs
- Vegetable oil for frying
Method:
- In a bowl, mix the shredded ham hock with melted butter, fennel seeds, garlic powder, and thyme leaves until well combined.
- Form the mixture into small balls weighing approximately 20-25g each.
- Gently flatten the balls into patties and chill in the fridge for 10 minutes.
- Set up a breading station with three bowls: plain flour, beaten egg, and panko breadcrumbs.
- Roll each ham hock ball in flour, then dip in beaten egg, and finally coat in panko breadcrumbs, ensuring an even coverage.
- Heat vegetable oil to 180°C in a small pan.
- Carefully lower bon bons into hot oil and fry for 2-3 minutes until golden brown and crisp.
- Remove with a slotted spoon and drain on kitchen paper.
Miso Prawns
Ingredients – Serves 2:
- 8 shelled tiger prawns
- 1 tsp white miso paste
- 30g butter
Method:
- Using sharp scissors or a knife, butterfly the prawns by cutting along the back.
- In a small pot, gently melt butter and miso paste together, stirring until well combined.
- Lay the butterflied prawns on a heatproof tray, cut side up.
- Using a kitchen blowtorch, carefully cook the prawns until they turn pink and opaque.
- Brush the prawns generously with the melted miso butter.
Pineapple Ketchup
Ingredients – Serves 2:
- 100g cherry tomatoes, finely diced
- 50g fresh pineapple, finely diced
- 1 red chili, deseeded and finely chopped
- 2 tbsp sugar
- 25ml red wine vinegar
Method:
- Combine all ingredients in a small saucepan.
- Bring to a simmer over medium heat.
- Reduce heat to low and simmer gently for 15-20 minutes, stirring occasionally, until mixture thickens to a ketchup consistency.
- Allow to cool slightly before serving.
To Serve:
- Place a spoonful of pineapple ketchup on the plate.
- Position the bon bons on the ketchup.
- Top with two miso prawns.
- Garnish with curled spring onions and chili (from ice bath).
- Sprinkle with black sesame seeds.
Main – Fillet Steak
Ingredients – Serves 2:
- 2 fillet steaks (approximately 150g each)
- Salt and freshly ground black pepper
- ¼ tsp garlic powder
- 2 knobs of butter
- 1 tbsp of olive oil
Method:
- Preheat the oven to 170 degrees.
- Coat the steaks in a little bit of oil.
- Season steaks generously with salt, pepper, and garlic powder.
- Heat a heavy-based pan until hot.
- Sear steaks for 30-60 seconds on each side until browned.
- Add butter and quickly baste the steaks.
- Place the pan in the oven for 4-7 minutes until steaks are near the desired internal temperature.
- Remove steaks and rest for 5 minutes before serving.
Roasted Cauliflower Puree
Ingredients – Serves 2:
- ¼ head of cauliflower, cut into florets
- 2 tsp olive oil
- Salt and white pepper
- 1 tbsp butter
- 70ml milk
- 1 sprig thyme
Method:
- Preheat oven to 200°C.
- Toss cauliflower florets in olive oil, salt, and pepper.
- Spread on a baking tray and roast for 15-20 minutes until golden brown.
- Place roasted cauliflower in a pot with milk and thyme.
- Simmer gently for 5 minutes to infuse flavors.
- Remove thyme sprig and transfer mixture to a blender.
- Blend until smooth and silky.
- Add cold butter and blend once more.
- Pass through a fine sieve if necessary for an extra smooth texture.
- Season to taste with salt and white pepper.
Brandy Caper Sauce
Ingredients – Serves 2:
- 1 shallot, finely diced
- 2 tbsp brandy
- 300ml beef stock
- 2 tbsp capers, rinsed
- 2 tbsp red wine vinegar
- 20g fresh parsley, finely chopped
- Knob of butter
Method:
- Sauté shallots in a little oil until soft and translucent.
- Add brandy and flambé (or simmer) to reduce by half.
- Add beef stock and bring to a boil.
- Reduce heat and simmer until volume has reduced by a third.
- Add capers and red wine vinegar.
- Just before serving, stir in chopped parsley and butter to thicken and add shine.
Cured Egg Yolk
Ingredients – Serves 2:
- 2 egg yolks
- Salt for curing
Method:
- Create a bed of salt in a deep container.
- Make small depressions in the salt.
- Carefully separate egg yolks from whites and place one yolk in each depression.
- Cover yolks completely with salt.
- Leave to cure in the the fridge for 24 hours.
- Carefully remove yolks from salt and rinse off the excess salt.
- Dehydrate the cured yolks at 60°C for 4-6 hours until they reach a grating consistency.
Herb Oil
Ingredients – Serves 2:
- Large bunch fresh parsley
- 250ml neutral oil (such as grapeseed or vegetable oil)
Method:
- Blanch parsley in boiling water for 10 seconds.
- Refresh in ice water and squeeze out excess moisture.
- Blend parsley with oil until completely smooth.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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