You are currently viewing Cooking Together Valentines Meal Recipes – Jalapeno Chicken; Red Velvet Fondant;

Cooking Together Valentines Meal Recipes – Jalapeno Chicken; Red Velvet Fondant;

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 for the family to cook again.

You Cooked:

Starter: Jalapeno Baked Chicken Tacos, with Guacamole 

Main: Cod, with Batata Hara and Saffron Herb Veloutè

Dessert: Red Velvet Chocolate Fondant

Fresh Tacos

Ingredients – Serves 2:

  • – 185g plain or 00 flour – plus extra for dusting
  • – 20ml of olive oil
  • – 80ml water
  • – 0.5tsp of baking powder


  1. Add the flour, baking powder, olive oil & 80ml 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.


  1. 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.
  3. Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
  5. Add 2 -3 tacos to your pan at a time and cook until you see the taco blister and char.
  7. Once both sides cooked, keep wrapped in tea towel – this softens the taco.
  9. 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.


You can top your tacos with anything you like, we will make a couple of toppings, avioding the traditional gooey cheese and sour cream! Layer your preferred combination as you like – it’s easy to get carried away and overloaded, but that’s half the fun!

Shredded lettuce, cucumber, tomato, jalapeno chilli, cheese, sour cream, fresh coriander.

Jalapeno Baked Chicken

Ingredients – Serves 2:

  • – 4 chicken thigh, skinless and boneless
  • – 1/2 tsp smoked paprika
  • – 1/2tsp cumin
  • – ½ tsp ground coriander
  • – 1 shallot, diced
  • – 2 cloves of garlic, minced
  • – 1 red pepper, de-seeded and sliced
  • – 400g chopped tomatoes
  • – Handful of fresh cherry tomatoes
  • – 100ml of red wine
  • – 1 tsp of sugar
  • – 2 sprigs of thyme
  • – 1x fresh red chilli, deseeded and sliced
  • – Handful of pickled jalapenos
  • – 1tbsp of olive oil
  • – Seasoning
  • – 2 tbsp of chopped coriander


  1. Pre-heat your oven to 185C.
  3. Place a heavy skillet on medium heat with a splash of oil.
  5. Coat chicken thighs in a little bit of oil, add all the spices and season. Sear of in the pan, remove and leave on side for now (chicken doesn’t need to be cooked through yet).
  7. Add another splash of oil in the same pan and sauté onions for a couple of minutes, followed by garlic.
  9. Next comes the red pepper, cook for another minute.
  11. Now pour in the red wine with sugar and reduce by half, followed by cherry tomatoes, fresh tomatoes, jalapenos, chopped thyme. Simmer for ten minutes, correct seasoning, place the chicken on top and bake for roughly 15 minutes, or until the chicken is cooked through.
  13. Garnish with chopped basil leaves.
  15. Garnish with chopped chilli, coriander and sour cream.


Ingredients – Serves 4:

  • – 2 ripe avocados
  • – 1 buffalo tomato, diced
  • – 1 lime, zest and juice
  • – 1tbsp of coriander, chopped
  • – 1 red onion, chopped
  • – 2 small chillies, chopped


  1. Halve and stone avocados, place in a bowl, smash it up roughly with a fork. Add all the rest of the ingredients, season well and serve straight away.

How to Cook Cod


  • – Cod fillet 200g skin on
  • – Knob of butter
  • – 1x lemon
  • – Seasoning
  • – 1 tbsp of rapeseed oil


  1. Place a non-stick pan on medium heat without any oil, leave it for a couple of minutes to warm up properly.
  3. Preheat your oven to 180C
  5. Meanwhile, pat dry your fish, score the skin with a knife.
  7. Rub a little bit of oil on skin side.
  9. Sprinkle a pinch of salt in your pan, still not adding any oil to it.
  11. Place the fish in a centre of the pan skin side down and gently press on top and hold it for 30seconds.
  13. Season the meat side of the fish and sprinkle the rest of the oil around the fish.
  15. Do not try to move the fish, this could break the skin.
  17. Pan-fry skin side down for about 5 minutes and then transfer to the oven.
  19. Bake for roughly 5 minutes, depending on the fish size.
  21. Remove the fish from the oven, flip skin side up and place the butter in the pan to melt on the meat side.
  23. Finish with a squeeze of lemon juice, making sure not to hit the skin, this would make it soggy.

Batata Hara

Ingredients – Serves 2:

  • – 6 medium-sized gold potatoes, peeled
  • – 3 tbsp olive oil
  • – 2 garlic cloves, minced
  • – 2 tsp coriander seeds or a little more than 1 tsp ground coriander
  • – 1 tsp crushed red pepper flakes, more for later
  • – 2 tsp ground turmeric
  • – 1 lime, juice of
  • – 1 cup chopped fresh coriander leaves
  • – 1 cup chopped fresh parsley leaves
  • – 1 cup chopped fresh dill
  • – Salt and pepper


  1. Peel the potatoes and place them in a large pot with enough water to cover them. Bring to a boil and let them cook in the boiling water for 10 minutes or so. The potatoes should be cooked through but still firm.
  3. Drain the potatoes and let them cool briefly. Cut the potatoes in smaller bite-size cubes or pieces.
  5. Heat the olive oil in a cast-iron skillet on medium. Stir in the garlic, red pepper flakes and coriander seeds. Cook for 2-3 minutes then add the turmeric and the lime juice.
  7. Toss in the potatoes and mix well to coat. Add ½ of the fresh cilantro, parsley, and fresh dill. Cook for 4 more minutes. Add salt and black pepper to your taste.
  9. Remove from heat and top with more red pepper flakes and the remaining fresh herbs. You can serve this potato salad warm or at room temperature.

Saffron Herb Veloutè

Ingredients – Serves 4:

  • – 2tbsp olive oil
  • – 1onion (finely chopped)
  • – 1 clove garlic (crushed)
  • – Salt
  • – 100ml dry white wine
  • – Pinch of saffron
  • – ½ bunch of chives
  • – ½ bunch of parsley
  • – ¼ bunch of basil
  • – 3 cups vegetable stock (hot)
  • – ⅓ cup of double cream 
  • – Freshly groundpeppers


  1. Heat the oil in a large pan set over a medium heat until hot.
  3. Add the onion, garlic and a pinch of salt and cook gently for 5 minutes until softened.
  5. Add the wine and saffron,  boil for 2 minutes to evaporate the alcohol.
  8. Add the cream, stir well, and cook for 2 minutes Do not boil. Add all the herbs at this point. Blend with a stick blender until smooth. You can pass the sauce through a fine strainer for extra smooth results.
  10. Season to taste with salt and pepper and serve immediately.

Red Velvet Chocolate Fondant


  • – 50g unsalted butter, plus extra for greasing
  • – 100g quality white chocolate, broken into chunks
  • – 2 eggs
  • – 50g Chelsea Caster Sugar
  • – 50g plain flour, plus extra for dusting
  • – Red food colouring

To Serve

  • – crème fraiche or ice cream
  • – a handful of seasonal berries


  1. Grease 2 small individual pudding moulds, dust with a bit of flour and refrigerate until needed.
  3. Melt the butter over a low heat, then stir in the chocolate. Meanwhile, beat the eggs with the Caster Sugar until pale and thick.
  5. Lightly mix this into the chocolate, then fold in the flour and food colouring. Divide between the moulds and refrigerate for at least 30 minutes.
  7. Preheat your oven to 180°C/350°F/gas 4.
  9. Place the moulds on a baking tray and bake for exactly 14 minutes.
  11. Remove from the oven and leave to cool for a few minutes, loosen with a knife, then place a small plate on top of each mould and tip upside down.
  13. Leave for a minute, then remove the moulds.
  15. Serve with berries and crème fraiche on the side.

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