You are currently viewing Cooking Together – Tapas and Chocolate Truffles!
Learn to make Tapas at Food Sorcery

Cooking Together – Tapas and Chocolate Truffles!

  • Post category:Recipes

An Evening of Tapas and Truffles.

Good fun, great chat, a few laughs and delicious food is a lovely way to spend an evening!

That’s exactly what happened when we hosted a Cooking Together event with a group of friends from the nearby Cheadle and Gatley Ladies Circle.  The menu was their choice and they decided on Tapas and Chocolate Truffles – which is making my mouth water just writing about it!

Tapas is a popular choice with our Customers, because it is the opportunity to try a variety of flavours. You can guarantee that there will be something to suit everyone and you are sure to learn some new skills.

Chicken Morunos

We started by preparing Chicken Morunos , a delightful and classic Tapas dish with a zesty marinade,  garnished with crisp spring onion.

Ingredients:  For 4 People as Tapas

  • Bamboo skewers
  • 2-3 Chicken thighs or two chicken breasts
  • 2 limes
  • 1 lemon
  • 2-3 spring onions
  • 1 clove garlic
  • Salt and pepper to season
  • Chilli flakes to taste
  • Glug of Olive oil


  1. Soak the skewers in water. This helps during the cooking process as it stops them from burning.
  2. Prepare the marinade by combining the olive oil with your choice of crushed garlic, lime juice or lemon juice, and chilli flakes, salt and pepper. Remember that this is about your personal taste. If you like food garlicky, then be generous with it. If garlic isn’t your thing, then don’t use it.
  3. Prepare the garnish to give this dish the wow factor. We chopped spring onions and then grilled the limes to add to the presentation.
  4. Slice the chicken into bite sized chunks and thread them onto the soaked skewers.
  5. Marinate the chicken in the oil and leave for about twenty minutes for the flavours to absorb into the meat. We used this time to start on another dish.
  6. Fry the morunos in a frying pan and check that they are cooked through before serving. Chicken turns from a pinky / clear to a white flesh when cooked.

Our Chefs sprinkled chopped spring onions and chilli flakes over the finished morunos to make them look extra appetizing. This dish is delicious with a dip or sauce. We usually have sweet chilli sauce available at the Cookery School which goes well with chicken.

Customers often ask us for advice on the best wines to go with the dishes that they prepare. Wine pairing: Crisp white wines compliment the citrus and chilli in this dish.

Patatas Bravas

No tapas meal is complete without Patatas Bravas which gives the humble potato an opportunity to shine! It’s not always a pretty dish so take care on presentation and garnish well.  At home, you might find adding Chorizo, lightly fried, gives a nice twist and this is an excellent dish if you have any leftover roast or boiled potatoes from last night’s meal. Serve with lemon mayonnaise or a fried egg!

Ingredients: For 4 people as Tapas: 

  • 2 large potatoes, peeled and cubed
  • 1/2 regular tin of chopped tomatoes
  • 2 gloves garlic
  • 1 fresh red chilli
  • 1 onion or 3 shallots
  • Smoky paprika
  • Salt & pepper
  • Pinch of sugar


  1. Peel the potatoes and cut into small cubes. These can be part boiled if you are under time pressure.
  2. Heat the pan will a splash of oil – add the potatoes and keep on a medium heat. Keep turning them so that they don’t burn.
  3. Thinly slice the onions and de-seed and slice the chillies.
  4. Fry the onions to soften, and add the sliced garlic and tinned tomatoes.
  5. Simmer until the sauce thickens and then season, add chilli and spices. Don’t forget to keep tasting the sauce to make sure that you are happy with it.
  6. Test the potatoes by piercing them with a small knife. The knife should glide straight through when the potatoes are cooked.
  7. Remove from the heat when ready.
  8. Plate the potatoes, cover them in tomato sauce and garnish as you wish.

Wine Pairing:  Crisp white wines or a sparkling wine cut through the acidity and spice of a patatas bravas, but a smooth red can also hit the spot!


Ceviche is a lovely little appetizer of raw fresh fish marinated in citrus juices. It’s important to use lovely fresh fish and is an absolute delight to make and eat.

Ingredients: For 4 people or 12 as tapas

  • 300 g fresh pollack hake or haddock cut into cubes or slices
  • 4 limes
  • 4 garlic cloves crushed
  • Splash of good olive oil
  • 2 chillies seeded and chopped
  • 1 ripe cubed avocado (optional)
  • 2 fresh plum tomatoes diced
  • 1 red onion thinly sliced or diced
  • Fresh coriander chopped
  • Sea salt and black pepper to taste


  1. Add the fish to a large bowl.
  2. Add the sliced onion and crush the tomatoes with your hands.
  1. Roll the limes, cut in half and squeeze out the juice over the fish.
  2. Add a splash of olive oil.
  3. Add the diced avocado.
  4. Add the coriander stir and seasoning.
  5. Leave for 20 minutes or longer.
  6. Serve with crusty bread of tortilla.

Wine Pairing:  Perfect with a refreshing lager or chilled fizz or dry white wine!


Meatballs with butter beans (or haricot) in tomato sauce

Warming, spicy deliciousness!  Smokey paprika is a delight and this can be a one pot wonder for the

family or small portion tapas style.  This can be made in batches, frozen and enjoyed at a later date, which can be useful for busy working folk and families.

Ingredients: 4 People or 12 as Tapas:

  • 350g rough minced pork
  • 1 tablespoon bread crumbs
  • 1 egg yolk
  • Table spoon olive oil
  • 1 sliced red onion
  • 4 garlic cloves crushed
  • 1 tin of tinned tomatoes crushed
  • Pinch of sugar
  • 1 tin of butter beans or similar
  • 2 teaspoons of smoked paprika
  • Sea salt and black pepper to taste
  • Fresh chopped parsley


  1. Mix the egg, crumbs and paprika with the pork in large bowl.
  2. Shape into small balls, about the size of half an egg.
  3. Warm the olive oil in a frying pan.
  4. Add the balls and brown on all sides for about 5 minutes.
  5. Push the meatballs to one side and add the onion and garlic to soften in the oil.
  6. Add the tomatoes, stir and then simmer for 5 minutes.
  7. Add the butter beans.
  8. Season and simmer with a lid on for about 20 – 25 minutes.
  9. Add the parsley stir and taste.

Serve with crusty bread. Perfect!

 Wine Pairing:  Reds, but not too big!  Syrah would work or trip from Spain to Italy for a Montepulciano!

Chocolate Truffles

The group had now prepared a delicious feast, learnt some new skills and had a lot of fun. However, let’s not forget the truffles! Chef Jason Palin likes to add his own twist on recipes and this is what we made next, Chocolate Truffles – Palin style! If you’re making these at home, it’s an idea to prepare them first as the ingredients need time to chill in order to form them into truffles.

There are two choices in the world of truffles. You can fill a truffle case or hand roll and coat in your favourite flavours. This is the hand rolling method.  Be bold with your flavours, add nuts, biscuits, booze! This is a simple recipe, but the result is always top drawer and delicious!

Ingredients – makes lots!

  • 300 g 70% dark chocolate
  • 300 ml double cream
  • 50 g unsalted butter

Various coatings for your preference

Cocoa powder, crushed biscuits, nuts, coconut


  1. Break the chocolate up and put in bowl
  2. In small pan, add the cream and butter and bring to gentle simmer
  3. Pour the cream mixture over chocolate and stir
  4. Add any flavouring, coffee, chilli, whisky, nuts etc., – approx. 2 teaspoons
  5. Keeps stirring until melted and then chill (allow a couple of hours – or cheat with ice)
  6. Scoop with tea spoon or melon baller and drop onto grease proof paper.
  7. Rub small amount of vegetable oil onto your hands and roll into even balls/ shapes
  8. Roll in your choice of cocoa powder, crushed biscuits, coconut
  9. Chill again and serve


If you think that an evening like this would be enjoyed by a group of your friends, then why not contact us to discuss. If there are 10 of you, then the menu is yours! 0161 706 0505.