Cooking Together Italian Theme – Dine with a difference

Cooking Together Italian Theme – Dine with a difference

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

Method

  1. 1. Wet fingers make 6 medium balls of risotto
  2. 2. If using mozzarella, flatten the risotto, place the mozzarella into the centre and fold the rice around sealing it up.
  3. 3. Now dip each ball in the flour, covering and shaking off excess
  4. 4. Dip into the egg and milk shake off excess
  5. 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. 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

Method

  1. 1. Put all ingredients in a saucepan
  2. 2. Bring to boil simmer 10 minutes
  3. 3. Blitz to a purée taste season
  4. 4. Serve with pasta or arancini as a dip
image of tomato sauce made in a cookery class at food sorcery cookery school
Image of Wild Mushroom Arancini balls at Food Sorcery, Didsbury
Image of fresh cherry tomatoes, mozzarella and basil at Food Sorcery, Didsbury

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

Method

  1. 1. Heat a heavy based fry pan
  2. 2. Oil the hake with olive oil and a pinch of salt to season
  3. 3. Place in pan skin side down pan must be hot
  4. 4. Sear for 2 minutes and turn over reduce pan heat cook for 5 minutes or until fish cooked
  5.  

Salsa Verde

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

Method

  1. 1. Blitz in food processer or mortar and pestle, pop in the fridge until needed

Parmesan Crips

  1. 1. Place a handful of grated and shaved parmesan onto a lined baking tray
  2. 2. Add a small handful of pine nuts to the side
  3. 3. Bake at 180* until crisp and slightly golden

Crushed Potato Cake with Olives

  1. 1. Boil 8 new potatoes skin on for 15 minutes 
  2. 2. Roughly chop 200 grams black pitted olives 
  3. 3. Crush potatoes with a masher 
  4. 4. Add the olives and a tablespoon of olive oil 
  5. 5. Season with salt & black pepper

To Plate up – Presentation

  1. 1. Heat up 4 plates
  2. 2. Now place the crushed potato in the centre of the plate, place the hake on top
  3. 3. Pop on vegetables of your choice and spoon round and over the salsa verde
  4. 4. Arrange the parmesan crisp in the centre
image of things to do in manchester cooking together at the cookery school
image of cooking together manchester inpsired meal at cookery school
iamge of fish dinner cookery at Food Sorcery

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
 
 
 
 
 
 

Method

  1. 1. Squeeze the lemon
  2. 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. 3. Take the pan off the heat and whisk in the lemon juice
  4. 4. Strain this into a jug and leave to cool for 20minutes.
  5. 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. 6. Refrigerate for 6 hours minimum.

Serve with passion fruit and tuilles!

image of dessert at the dining experience
image of lemon possett at the cookey school
Image of Fit Food Class lemons, limes and chilis at Food Sorcery, Didsbury

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.