Cooking Together is a fun way to spend an evening creating a three course dinner to enjoy with your loved one(s). We’ve created an Italian themed meal with ingredients you can source locally from the fishmonger – we chose Hake shoulder, selected for it’s white flaky texture and sweet flavour – you can use any white fish such as cod or haddock.
Starter: Arancini with Tomato Sauce
Main: Hake with Salsa Verde Parmesan Crip
Desert: Lemon Posset
Arancini with Tomato Sauce
Delightful risotto balls baked and served with tomato salsa, can be filled with mozzarella.
Ingredients – Makes 6
- . 250 Grams of Risotto rice cooked and chilled use Arborio rice. Cook to packet instructions
- . 2 Eggs whisked into ½ pint of milk
- . 200 grams of seasoned plain flour
- . 200 Grams of panko breadcrumbs
- . 3 Medium mozzarella balls cut in half (if using)
- . Vegetable oil for frying
- . Salt pepper to season
- . Small container of cold water
- 1. Wet fingers make 6 medium balls of risotto
- 2. If using mozzarella, flatten the risotto, place the mozzarella into the centre and fold the rice around sealing it up.
- 3. Now dip each ball in the flour, covering and shaking off excess
- 4. Dip into the egg and milk shake off excess
- 5. Place onto a lined baking tray with the oven at 180*. Bake for around 10 mins or until the arancini starts to turn golden
- 6. To serve, drizzle the tomato sauce over or alongside the arancini.
Simple Tomato Sauce
Ingredients – Serves 4
- . 1 tin of chopped tomato
- . 4 mint leaves
- . Salt pepper to taste
- . Pinch of sugar
- . Splash of olive oil
- 1. Put all ingredients in a saucepan
- 2. Bring to boil simmer 10 minutes
- 3. Blitz to a purée taste season
- 4. Serve with pasta or arancini as a dip
Hake with Salsa Verde Parmesan Crip
A truly fresh tasting summer dish, serve with green beans or choose your own vegetables.
Ingredients – Serves 4
- . 4 Hake steaks no bones skin on
- 1. Heat a heavy based fry pan
- 2. Oil the hake with olive oil and a pinch of salt to season
- 3. Place in pan skin side down pan must be hot
- 4. Sear for 2 minutes and turn over reduce pan heat cook for 5 minutes or until fish cooked
Ingredients – Serves 4
- . Teaspoon of capers
- . 2 anchovy filets
- . 4 basil leaves ripped
- . tablespoon of fresh flat leaf parsley
- . 1/2 juice of 1 lemon
- . 1/2 teaspoon of sherry vinegar
- . 1 tablespoon of olive oil
- . 2 cloves of garlic
- . pinch of salt pepper
- 1. Blitz in food processer or mortar and pestle, pop in the fridge until needed
- 1. Place a handful of grated and shaved parmesan onto a lined baking tray
- 2. Add a small handful of pine nuts to the side
- 3. Bake at 180* until crisp and slightly golden
Crushed Potato Cake with Olives
- 1. Boil 8 new potatoes skin on for 15 minutes
- 2. Roughly chop 200 grams black pitted olives
- 3. Crush potatoes with a masher
- 4. Add the olives and a tablespoon of olive oil
- 5. Season with salt & black pepper
To Plate up – Presentation
- 1. Heat up 4 plates
- 2. Now place the crushed potato in the centre of the plate, place the hake on top
- 3. Pop on vegetables of your choice and spoon round and over the salsa verde
- 4. Arrange the parmesan crisp in the centre
Italian 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 2
- · 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 passion fruit and tuilles!
Cooking Together evenings at the cookery school are a hybrid between a cookery class and going out for dinner. Guests cook in their pairs guided by chef to make a three course dinner, once created everybody sits down to a socialble meal. Award winning Food Sorcery cookery school holds cookery classes, team building and kids cooking classes and is based in Didsbury, Manchester.
Take a look at our classes online, booking is easy and you’ll be sent a confirmation email. Cookery gift vouchers are available and never expire.