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: Pea & Beetroot Fritters served with Cucumber & Mint Yoghurt
Main: Chicken Tagine, Orange & Harisa Cous Cous, Flat Breads
Dessert: Lemon posset.
Pea & Beetroot Fritters
Ingredients – Serves 2:
- – 150g raw beetroot
- – 100g Gram (Chickpea Flour)
- – 100g frozen peas
- – Small bunch mint, small bunch parsley
- – 1 small red chilli
- – Oil
- – Salt & Pepper
- Grate beetroot, defrost peas.
- Chop spring Onion, fine.
- Deseed & Dice chilli.
- Chop mint & Parsley.
- Mix all together with splash & salt & pepper.
- Add Gram Flour.
- Mix all together with your hands (wear gloves)
- Roll into approx. 6 balls – then flatten with your hands to about 1.5cm. Set aside on greaseproof paper.
- Heat pan with layer of oil to shallow fry.
- Once hot carefully add your fritters, approx. 1.30minutes per side, longer if they are thicker.
Cucumber & Mint Yoghurt
- – Small pot yoghurt
- – Half cucumber
- – Small bunch mint, small bunch parsley (from above)
- – Salt & Pepper
- Grate cucumber, chop herbs, mix together with the yoghurt (option to add spices)
Chicken Tagine with Orange & Harisa Cous Cous
Ingredients – Serves 2:
- – Chicken thighs – skin on bone in – x4
- – Fresh Coriander
- – 4 tomatoes
- – 50 gram ras el hanout
- – 1 orange
- – Handful dried apricots
- – 100ml fresh orange juice
- – ½ can chopped tomatoes
- – 1 can chickpeas
- – 1 onion
- – 20g cumin seeds
- – 3 spring onion
- – 50g harissa
- – 1 red chilli
- – 1 red pepper
- – 1 lemon
- – Pomegranate seeds (garnish)
- – Cous Cous – 100g
- – Boiling Water – approx. 125ml
- – Olive oil – 3 table spoons
- Mix the chicken thighs (or wings) with the harissa paste and the ras el hanout in a bowl until well combined. Ideally cover with cling film and chill in the fridge for two hours.
- Heat the vegetable oil in the base of a tagine dish, or heavy-based casserole dish. Fry the chicken for 2-3 minutes. Remove from the dish using a slotted spoon and set aside.
- Fry the onion for five minutes, or until soft.
- Add the meat back to the dish, along with the orange juice (retain some for the cous cous), apricots and tomatoes. Season with salt and freshly ground black pepper. Bring to the boil, cover with the lid and simmer for one hour. (Add the chickpeas after 45 minutes and stir until well combined.) Stir in the mint and parsley at the end of cooking.
- Serve with cous cous & flat breads
For the Cous Cous:
- Place the couscous in a bowl. Pour the boiling stock or water onto the couscous and mix in the olive oil and orange juice. Season with sea salt and freshly ground black pepper.
- Cover bowl with cling and leave to absorb the liquid. Fluff with a fork and serve.
- – 250g/9oz strong white flour, plus extra for dusting
- – 1 x 7g sachet instant yeast
- – 1 tsp salt
- – 160ml/5½fl oz water
- – 2 tsp olive oil, plus extra for kneading
- In a bowl, mix together the flour, yeast, and salt. Add 120ml/4fl oz of the water and 1½ teaspoons of oil. Using your fingers mix the ingredients together. Gradually add the remaining water and oil until all the flour has come away from the sides and you have a soft dough. (You may not need all the water; the dough should be soft and not sticky.)
- Pour a little oil onto your work top. Place the dough on top and knead for 5-10 minutes. The dough will be wet in the beginning but will form a smooth dough once kneaded. Once a smooth dough is achieved, place it into a clean, oiled bowl. Cover and leave to prove until doubled in size.
- Preheat the oven to 250C/475F/Gas 9 and place a clean baking tray or baking stone on the middle shelf.
- 4. When the dough has doubled in size, tip it out onto a work surface dusted with flour. Knock the dough back by folding it inwards over and over again until all the air is knocked out. Split the dough into 4-6 equally sized balls. Roll each ball into an oval shape 3-5mm thick.
- Remove the hot tray from the oven, dust with flour and place the pitta breads on it. You may have to cook them in batches.
- Bake for 5-10 minutes, or until they just start to colour. Remove them from the oven and cover with a clean cloth until they are cool.
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