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 for the family to cook again.
Starter: Spinach Tortellini
Main: Chicken Caccitore with Mushroom & Goats Cheese Arancini and Red Pepper & Tomato Puree
Dessert: Lemon Posset
For the pasta (makes more dough than needed for this recipe):
- – 2 medium eggs
- – 200g ‘00’ flour, plus extra for dusting
For the hazelnut pesto:
- – 25g whole blanched hazelnuts
- – 15g Parmesan (or a similar vegetarian hard cheese), grated
- – 1 tbsp hazelnut oil
- – 1 tbsp rapeseed oil
For the filling:
- – 150g ricotta
- – 500g grams of blanched spinach, water squeezed out of it
- – 50g Parmesan (or a similar vegetarian hard cheese), grated
- – 1 lemon, zest only
- – pinch grated nutmeg
- – salt and freshly ground pepper
- – knob of butter, to serve
- Put eggs and flour in a food processor and process until smooth. The mixture will look like breadcrumbs at this stage. Tip out onto a lightly floured board and bring together using your hands. Knead the dough until it’s no longer sticky. Cover and rest in the fridge while you make the filling and pesto.
- For the pesto, spread the hazelnuts on a baking tray and toast in the oven for 6–8 minutes, until golden brown, then set aside to cool.
- For the filling, mix the ricotta, parmesan, spinach, lemon zest, nutmeg and a pinch of salt and pepper until well combined. Transfer to a piping bag or a plastic food bag with the corner snipped off.
- To make the pesto, crush the hazelnuts in a pestle and mortar, then gently stir in the Parmesan and oils.
- To assemble the tortellini, roll the pasta dough through all the sizes on the pasta machine starting with the widest setting and finishing on the smallest setting when the pasta is very thin. Using a 9cm/3½in round cutter, cut out 10 circles. (Any leftover dough can be frozen to use another time.)
- Pipe a heaped teaspoon amount of filling inside each pasta circle and fold in half to create a half moon shape. Wet the edges and press down to help them stick. Pull the two narrow ends together to form a tortellini shape.
- Bring a large saucepan of salted water to the boil. Cook the pasta in the boiling water for 2–3 minutes, or until al dente. Drain well.
- Meanwhile, put a frying pan over a medium–high heat and add a knob of butter. Cook until lightly browned and starting to bubble. Then add the hazelnut pesto and gently heat through.
- Serve the tortellini with the pesto spooned over the top.
Ingredients – Serves 2:
- – 4 chicken thigh, skinless and boneless
- – 1 shallot, diced
- – 2 cloves of garlic, minced
- – 1 red pepper, de-seeded and sliced
- – 400g chopped tomatoes
- – Handful of fresh cherry tomatoes
- – Handful of olives of your choice
- – 2tbsp of capers
- – 100ml of red wine
- – 1 tsp of sugar
- – 2 sprigs of thyme
- – 6 basil leaves
- – 1 bulb of mozzarella, shred into pieces
- – 1tbsp of olive oil
- – Seasoning
- Pre-heat your oven to 185C.
- Place a heavy skillet on medium heat with a splash of oil.
- Season chicken thighs with salt and pepper and sear of in the pan, remove from the pan and leave on side for now (chicken doesn’t need to be cooked through yet).
- Add another splash of oil in the same pan and sauté onions for a couple of minutes, followed by garlic.
- Next comes the red pepper, cook for another minute.
- Now pour in the red wine with sugar and reduce by half, followed by cherry tomatoes, fresh tomatoes, capers, chopped thyme and olives. Simmer for ten minutes, correct seasoning, place the chicken on top and bake for roughly 15 minutes, or until the chicken is cooked through.
- Right before serving, place mozzarella on top and melt in the oven.
- Garnish with chopped basil leaves.
Mushroom & Goats Cheese Arancini
Ingredients – Serves 1:
- – ½ pack shimegi mushrooms
- – 3 chestnut mushrooms
- – 2 shiitake mushrooms
- – 30g mascarpone
- – 30g butter
- – 75g Risotto rice (Arborio)
- – 75ml white wine
- – 100ml veg stock
- – 20g parsley
- – 1 shallot
- – 1 stick celery
- – 1 clove garlic
- Halve the mushrooms
- Fine dice all veg as small as possible
- Heat butter in a pan large enough to construct your dish in…as the butter starts to foam, cook mushrooms in burnt butter and remove from heat on to a plate for later
- Cook the veg in the same pan with no colour and add rice, cook for a further 2 minutes
- Add wine and cook until all liquid has gone
- Add half the stock and continue to cook until the rice nearly cooked on a low heat
- Add the remaining stock and simmer
- Add mascarpone, remaining butter and mushrooms back to the pan
- Take off heat season and add chopped parsley
- Serve with a shaving of Parmesan or fresh truffle
Red Pepper & Tomato Puree
Ingredients – Serves 6:
- – 1/4 cup extra virgin olive oil
- – 1 1-inch-thick slice of crusty bread, torn into pieces
- – 1/2 cup blanched almonds, chopped or slivered (can substitute hazelnuts, peeled)
- – 5-6 garlic cloves, chopped
- – 1 teaspoon salt
- – 1 15-ounce can of crushed tomatoes, or canned whole tomatoes (including the juice) that have been de-seeded, or 1 pound fresh tomatoes that have been par-boiled, skins removed, and de-seeded
- – 1 8-ounce jar of roasted red bell peppers, drained
- – 1 tablespoon smoked paprika (preferred) or sweet paprika
- – 2-3 tablespoons sherry vinegar or red wine vinegar
Sauté torn bread and almonds:
- Heat the olive oil in a medium sauté pan over medium-high heat. When the oil is hot, sauté the bread and almonds, stirring often, until they just begin to brown.
- Add the garlic and sauté another 1-2 minutes, stirring once or twice.
- Place the contents of the sauté pan into a food processor with the remaining ingredients—salt, tomatoes, roasted bell peppers, smoked paprika, vinegar. Purée until smooth.
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. Squeeze the lemon
- 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. Take the pan off the heat and whisk in the lemon juice
- 4. Strain this into a jug and leave to cool for 20minutes.
- 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. Refrigerate for 6 hours minimum.
- Serve with fruit and edible flowers