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.
Starter: Bruschetta ala Busarra;
Main: Beef Fillet Saltimbocca with Beetroot and Horseradish Risotto, Herb Sauce and Parmesan Crisp;
Dessert: Lemon Posset
Brushetta ala Busarra
Ingredients – Serves 6:
- – 6x Chunky slice of sourdough, toasted and rubbed with fresh garlic
- – 3 tbsp of extra virgin olive oil
- – 1 garlic clove, crushed and peeled
- – 1kg prawns, medium-sized, deveined
- – 3 cloves of garlic, crushed
- – 1 small onion, golden, peeled and finely chopped
- – 60ml of dry white wine
- – 200g of sun blushed tomatoes, finely chopped
- – 1 dried chilli, crushed
- – fine sea salt
- – freshly ground black pepper
- – 1 handful of parsley leaves, minced
- Heat the olive oil in a very large skillet set over a medium heat. Add the garlic and fry for a couple of minutes, until fragrant. Stir in the onion and cook until soft and translucent, stirring often so it doesn’t colour
- Add the prawns and cook for about two minutes per side, ensuring that they don’t overlap. Pour in the wine, increase the heat to medium-high and allow it to evaporate. Remove the prawns; transfer them to a plate while you carry on with the sauce
- Remove the garlic and add the tomatoes and crushed chilli. Lower the heat, cover and cook until the tomatoes have fallen apart and look saucy; add a splash of water if needed to help the sauce come together. Taste and season
- Now, put the prawns back into the skillet and stir to coat in the sauce. Increase the heat and sauté for about five more minutes, then remove from the heat and sprinkle with parsley.
- Serve on toasted sourdough rubbed with fresh garlic.
Ingredients – Serves 4:
- – 4x fillet steak
- – 1 1/2 Tablespoons Minced Fresh Sage Leaves
- – 8 Thin Slices of Prosciutto
- – 1/4 Cup Olive Oil
- – 1 1/2 Cups Dry Vermouth or Dry White Wine
- – 1 Tablespoon Lemon Juice
- – Salt & Pepper to Taste
- – 4 Tablespoons Unsalted Butter
- – 4x clove of garlic
- Season fillet with salt and pepper, place a couple of sage leaves on it and wrap in Parma ham.
- Preheat oven to 190C.
- Heat up a non-stick pan and sauté the meat on each side until Parma ham is golden brown.
- Throw in butter and foam it with crushed garlic, add Vermouth and transfer to your oven, bake until desired cooking temperature is reached, rest for a couple of minutes between cooking for extra tenderness.
Beetroot & Horseradish Risotto
Ingredients – Serves 4:
- – 500g/1lb 2oz cooked beetroot
- – 1 litre/1¾ pints chicken or vegetable stock
- – 2 tbsp olive oil
- – 30g/1oz butter
- – 1 onion, finely chopped
- – 2 garlic cloves, finely chopped
- – 300g/10½oz risotto rice
- – 1 large sprig thyme
- – 100ml/3½fl oz dry white wine
- – small bunch fresh parsley, finely chopped
- – small bunch fresh dill, finely chopped (optional)
- – squeeze lemon juice (optional)
- – salt and freshly ground black pepper
- Place half the beetroot with the stock in a food processor and blend until smooth. Pour into a saucepan and bring to a simmer. Finely chop the remaining beetroot and leave to drain in a colander.
- Heat the oil and half the butter in a large casserole dish or saucepan. Add the onion and fry gently until very soft. Add the garlic and cook for 2–3 minutes. Stir in the risotto rice and thyme until coated in the oil and butter.
- Turn the heat to high and pour in the wine. Cook for 1–2 minutes, or until reduced. Turn the heat down to medium and add a ladleful of the beetroot stock. Season with salt and pepper. Stir continuously until the liquid has been absorbed. Repeat until all the stock has been added. At this point the rice will have a creamy texture but still be al dente.
- Beat in the remaining butter and the chopped beetroot. Stir through the herbs, if using, and check the seasoning, you might want to add a squeeze of lemon juice. Remove the thyme sprig.
- Divide the risotto between four warmed plates and crumble over the goats’ cheese and a sprinkle of Parmesan at the table. Garnish with the kale.
Ingredients – Serves 4:
- – 2 tbsp Olive Oil
- – 1 Onion, finely chopped
- – 1 Garlic Clove, crushed
- – Salt
- – 100ml Dry White Wine
- – 6 cups Baby Spinach (washed)
- – ½ Bunch of Chives
- – ½ Bunch of Parsley
- – ¼ Bunch of Basil
- – 3 cups Vegetable stock (hot)
- – ⅓ cup Double Cream
- – Freshly Ground Peppers
- Heat the oil in a large pan set over a medium heat until hot.
- Add the onion, garlic and a pinch of salt and cook gently for 5 minutes until softened.
- Add the wine and boil for 2 minutes to evaporate the alcohol.
- Add the spinach, stir well, and cover with the stock. Cook until simmering, then continue to cook steadily for a further 5 minutes.
- Add the cream, stir well, and cook for 2 minutes Do not boil. Add all the herbs at this point. Blend with a stick blender until smooth. You can pass the sauce through a fine strainer for extra smooth results.
- Season to taste with salt and pepper and serve immediately.
Ingredients – Makes 3 Cups:
- – 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
- 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.
Ingredients – Serves 3-4:
- – 300ml of double cream
- – 60g caster sugar
- – 1 juicy lemon
- 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