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Cooking Together Mexican Recipes – Mexican Spiced Chicken; Sweet Potato Wedges;

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. 

You Cooked:

  1. Starter: Elote Corn, Cheesy Beef, Quesadilla;
  2. Main: Mexican Spiced Chicken Taco with Jalapeno, Pomegranate & Lime Slaw;
  3. Dessert: Lemon Posset/ Chocolate Brownie

Elote Corn – Starter

Ingredients – Serves 2:

  • – 2 corn on the cob
  • – 2tsp of cream cheese
  • – ½ teaspoon chilli flakes
  • – Sprinkle of coriander
  • – Tablespoon grated parmesan
  • – 1/2 lime, cut into 4 wedges


  1. Heat your frying pan to high heat and then using tongs, turn occasionally until cooked through. 
  3. Let cool down slightly and spread the cream cheese all over the corn, roll in parmesan and garnish with coriander, chilli flakes and finish with a little bit of lime juice

Cheesy Beef (or soy protein) Quesadilla – Starter

Ingredients- serves 2

  • – 200g of minced beef or soy protein
  • – salt
  • – Freshly ground black pepper
  • – 2 cloves garlic, minced
  • – 1 onion, diced
  • – 1 tbsp. Taco Seasoning
  • – 2 tbsp. tomato paste
  • – 8 oz. can black beans, rinsed and drained
  • – 1 avocado, pitted and diced
  • – 1/4 c. chopped fresh coriander
  • – 4 tsp. of veg oil
  • – 4 large flour tortillas
  • – 8 oz. shredded white Cheddar
  • – 1 lime, cut into wedges
  • – Sour cream, for serving


  1. Place a frying pan over medium-high heat and sauté garlic and onion until softened, 3 to 4 minutes. Add the beef (or soy protein), cook it until caramelised and browned, breaking up with a wooden spoon. Season with salt and pepper and add the taco seasoning, tomato paste, 1 tbsp water and black beans; cook on medium-low for 5 minutes. Turn off heat and mix in avocado and coriander.
  3. Warm a large non-stick pan over medium heat with 1 teaspoon oil. Place a flour tortilla in the pan and sprinkle half with cheese, beef (soy) mixture and more cheese. Fold tortilla over and fry lightly on both sides until cheese is melted. Repeat with remaining tortillas. To save time, use two non-stick pans.
  5. Cut quesadillas into wedges and serve with lime wedges and sour cream.

Taco Seasoning – Starter


  • – 1 1/2 tsp. smoked paprika
  • – 1 tsp. garlic powder
  • – 1 tsp. onion powder
  • – 1 tsp. salt
  • – 1 tsp. Black pepper
  • – 1/2 tsp. dried oregano


  1. In a small bowl, mix all ingredients together. Store in an airtight contain.

Quesadilla & Taco Dough – Starter


  • – 300g plain or 00 flour – plus extra for dusting
  • – Teaspoon of olive oil
  • – 200ml water
  • – 0.5tsp of baking powder


  1. Add the flour, baking powder, olive oil & 200ml water to the mixing bowl, stir all together using a wooden spoon…once it all combines, take the dough with your hand until it becomes a springy dough.   If your dough is too sticky, add a little more flour..if too crumbly, add a little more water.
  3. Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook.  Then split into 3 – you will make your tacos, burritos and quesadilla later.

Tacos – split dough into 8 balls, heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin.  Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.  Add 2 -3 tacos to your pan at a time and cook until you see the taco blister and char.  Once both sides cooked, keep wrapped in tea towel – this softens the taco.  Cook all your tacos and then you are ready to serve.

Burrito & Quesadilla – split dough into 2, roll out to desired size and cook as above.  Cover and set aside.

Mexican Spiced Chicken – Main

Ingredients- serves 2:

  • – 4 chicken thighs
  • – ½ teaspoon cumin powder
  • – ½ teaspoon of paprika
  • – ½ teaspoon coriander powder
  • – 1 clove of garlic, minced
  • – Teaspoon oil
  • – Salt and pepper to taste


  1. Pre-heat oven to 180C.
  3. Mix your spices, oil and garlic and coat the chicken thighs.
  5. Marinade in the fridge, ideally overnight.
  7. Pop into the centre of the oven and it’s ready after about 20 minutes – it will look slightly browned and will be soft to the touch. Shred with 2 forks and set aside.

Sweet Potato Wedges – Main

Ingredients- serves 2:

  • – 1 sweet potato
  • – 2tbsp olive oil
  • – 1 tsp Cajun spice


  1. Preheat your oven to 180C.
  2. Cut potato into wedges, transfer into a bowl and coat with oil and Cajun spice.
  3. Place on a tray lined with greaseproof paper, skin side down.
  4. Cook for 35-40 minutes, depending on the size of the wedges.

Jalapeno, Pomegranate & Lime Slaw – Main

Ingredients- serves 4

  • – 1x lime zest and juice
  • – 1tsp of caster sugar
  • – 3tbsp of olive oil
  • – 1x handful of chopped coriander
  • – ¼ red cabbage, shredded
  • – ¼ white cabbage, shredded
  • – 1 plum tomato, diced
  • – ½ cucumber, deseeded and diced
  • – Handful pomegranate seeds
  • – 1 carrot, grated
  • – 1x shallot, sliced
  • – 1 green chilli, sliced
  • – 1tbsp of mayo (optional)


  1. In a bowl, combine sugar, lime zest and juice. Whisk until well combined and sugar has melted.
  2. Start stirring in the oil, gradually, still whisking.
  3. Add white and red cabbage, pinch of salt and pepper and roughly rub the marinade in, work with your hands until softened.
  4. Add the rest of the ingredients and correct the seasoning.
  5. We could use a tbsp. of mayonnaise or yoghurt for a creamy version of the slaw.

Desserts These are the Food Sorcery Favourites

Food Sorcery Chocolate Brownies

Ingredients – Makes: 24 brownies

  • – ¾ cup (180g) unsalted butter
  • – 8oz (250g) dark chocolate, coarsely chopped
  • – 4 large eggs
  • – 1 ¼ cups (250g) granulated sugar
  • – ½ cup (100g) light brown sugar
  • – ¼ tsp salt
  • – 1 ½ tsp vanilla essence
  • – 1 cup (150g) plain flour
  • – 8 oz (250g) milk chocolate, coarsely chopped.


  1. Preheat the oven to 350F (180C gas 4 )
  2. Butter and flour a 9x 13 inch (33 x 22 cm) baking pan.
  3. Line with foil leaving pieces to foil overhanging the sides.
  4. Place the butter and dark chocolate in a double boiler and stir over barely simmering water until melted, remove from the heat and set aside to cool.
  5. Beat the eggs and both sugars in a large bowl with an electric mixer at high speed until creamy, then with the mixer on low speed, beat in the salt and chocolate mixture, followed by the vanilla.
  6. Gradually beat in the flour, stir in the milk chocolate and then spoon the batter into the prepared pan.
  7. Bake until the brownies are set in the middle, 25-30 minutes. A toothpick inserted into the centre will come out slightly gooey.
  8. Cool in the pan on a wire rack for 30 minutes. Then use the overhanging foil to lift the brownies out of the pan.
  9. Remove the foil and place on a cutting board. Chill in the refrigerator for 15 mins before cutting.

Lemon Posset

Ingredients – Serves 3-4:

  • – 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 20 minutes.
  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.
  7. Serve with fruit and edible flowers

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