Cooking Together Valentines Meal Recipes – Tacos al Pastor; Red Velvet Cake;
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: Pork Tenderloin Tacos al Pastor, with Guacamole
Main: Cod, with Batata Hara and a White Wine Splash sauce
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
Method:
- 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.
- 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.
Toppings:
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.
Pork Tenderloin Tacos al Pastor
Ingredients – Serves 4:
- – 1 pork tenderloin, whole, cleaned
- – 1/2 cup fresh pineapple juice
- – juice of 1/2 lime
- – juice of 1/2 orange
- – 1/4 cup vegetable oil
- – 2 tbsp chipotle peppers
- – Annato seed acchiotte
- – 2 tbsp honey
- – 2 tsp salt
- – 1 tsp smoked paprika
- – 1 tsp ancho chili powder
- – 4 cloves of garlic, crushed
- – 1/2 tsp cayenne pepper
- – Olive oil for cooking
Method:
- Preheat your oven to 180C
- Whisk together all the marinade ingredients – fresh pineapple juice through cayenne pepper. Place about 3/4 of the marinade in a gallon-size zippered bag with the pork tenderloins. Seal the bag well and shake it around so the tenderloins are completely covered with marinade. Place the bag in the refrigerator and marinate for about 30 minutes. Do not marinate overnight – the fresh pineapple juice and lime will tenderize the pork too much.
- Reserve the other 1/4 of the marinade for brushing onto the pork while cooking.
- Remove the pork from the marinade and discard the marinade in the bag. Place the tenderloin in a super-hot frying pan with a splash of olive oil. Sear all over, transfer on a roasting tray and bake in the oven until cooked to your liking (pork tenderloin is usually being served medium-well)
- Remove the pork to a clean cutting board and tent with foil. Allow to rest for at least 3 minutes. Slice and serve with homemade tacos, slaw and other toppings
Guacamole
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
Method:
- 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
Ingredients:
- – Cod fillet 200g skin on
- – Knob of butter
- – 1x lemon
- – Seasoning
- – 1 tbsp of rapeseed oil
Method:
- Place a non-stick pan on medium heat without any oil, leave it for a couple of minutes to warm up properly.
- Preheat your oven to 180C
- Meanwhile, pat dry your fish, score the skin with a knife.
- Rub a little bit of oil on skin side.
- Sprinkle a pinch of salt in your pan, still not adding any oil to it.
- Place the fish in a centre of the pan skin side down and gently press on top and hold it for 30seconds.
- Season the meat side of the fish and sprinkle the rest of the oil around the fish.
- Do not try to move the fish, this could break the skin.
- Pan-fry skin side down for about 5 minutes and then transfer to the oven.
- Bake for roughly 5 minutes, depending on the fish size.
- Remove the fish from the oven, flip skin side up and place the butter in the pan to melt on the meat side.
- 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
Method:
- 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.
- Drain the potatoes and let them cool briefly. Cut the potatoes in smaller bite-size cubes or pieces.
- 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.
- 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.
- 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.
Butternut Squash , White Wine and Saffron Sauce
Ingredients – Serves 2:
- – 1 small butternut squash, peeled, deseeded, and diced
- – 1 white onion, diced
- – 2 cloves of garlic, peeled, crushed
- – Pinch of saffron
- – 100ml of dry white wine
- – 400ml double cream
- – Handful of chopped chives
- – 1tbsp of olive oil
- – 2 sage leaves
- – Seasoning
Method:
- Heat up a medium size saucepan with oil. Sweat of the onion and garlic for a couple of minutes.
- Add the squash and seasoning, sauté until golden brown.
- Pour in the wine and saffron and reduce by half to cook of the alcohol and prevent bitterness.
- Add the double cream and cook on low heat until the squash is soft and blend the sauce until smooth.
- Finish with chopped sage.
Red Velvet Chocolate Fondant
Ingredients:
- – 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
Method:
- Grease 2 small individual pudding moulds, dust with a bit of flour and refrigerate until needed.
- Melt the butter over a low heat, then stir in the chocolate. Meanwhile, beat the eggs with the Caster Sugar until pale and thick.
- 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.
- Preheat your oven to 180°C/350°F/gas 4.
- Place the moulds on a baking tray and bake for exactly 14 minutes.
- 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.
- Leave for a minute, then remove the moulds.
- Serve with berries and crème fraiche on the side.
We hope you enjoyed the class!
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