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Cooking Together Valentines Meal Recipes – Tacos; Hake; Saffron Veloutè;

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.

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Starter: Pork Tenderloin Tacos al Pastor, with Sweet Corn Salsa and Jalapeno, Pineapple and Lime Slaw

Main: Hake, with Saffron Herb Veloutè with Miso and Spring Onion Potato Cakes

Dessert: Lemon Posset

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.

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


  1. Preheat your oven to 180C
  3. 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.
  4. Reserve the other 1/4 of the marinade for brushing onto the pork while cooking.
  6. 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)
  8. 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

Sweetcorn Salsa

Ingredients – Serves 4:

  • – 500g ripen tomatoes
  • – ½ diced cucumber
  • – ½ red peper, diced
  • – Handful of sweet corn
  • – 100g of pineapple, diced
  • – 2 tbsp extra virgin olive oil
  • – 1 lemon, zest and juice
  • – 1 small red onion, diced
  • – ¼ cup chopped parsley
  • – ¼ cup chopped mint


  1. Place oil with lemon juice and zest in a bowl
  3. Add all the other ingredients Season with salt and pepper and stir to combine.
  5. Stand for at least 10 minutes to infuse all the flavours.

Jalapeno, Pineapple & Lime Slaw


  • – 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
  • – Handful of diced pineapple
  • – 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.
  3. Start stirring in the oil, gradually, still whisking.
  5. Add white and red cabbage, pinch of salt and pepper and roughly rub the marinade in, work with your hands until softened.
  7. Add the rest of the ingredients and correct the seasoning.
  9. We could use a tbsp. of mayonnaise or yoghurt for a creamy version of the slaw.


How to Cook Hake


  • – Hake 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.

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.

Miso and Spring Onion Potato Cakes

Ingredients – Serves 2:

  • – 250g new potatoes
  • – Salt and pepper
  • – 1x white onion, diced
  • – 2x clove of garlic, crushed and chopped
  • – 2x spring onion, sliced
  • – ½ tsp of mild curry powder
  • – 1 tsp of white miso
  • – 1tbsp of chopped chives
  • – 1 tbsp of chopped coriander
  • – 1 tbsp of breadcrumbs
  • – 1x egg yolk
  • – 3x tbsp of vegetable oil


  1. Add potatoes into cold salted water and bring to simmer. Boil for about 25 minutes, until al dente. Cool completely.
  3. Crush potatoes by hands or with a potato masher.
  5. Heat a non-stick pan on medium heat, add 1 tbsp of oil and sauté onion until translucent. Add garlic and cook for additional 30 seconds.
  7. Add curry spice and cook until fragrant.
  9. Add miso and melt.
  11. Mix with your crushed potatoes and add chopped herbs.
  13. Finish seasoning, add egg yolk and breadcrumbs add form potato cakes (fishcake shapes).
  15. Heat a clean non-stick pan, add 2tbsp of oil and fry the potato cakes until golden on both sides.

lemon Posset

This is an Italian classic, and is great for a dinner party – as it can be made in the morning.

You could crush up biscuits of your choice and put in the bottom of the glass.  A classic Italian version would be an amaretti and serve a glass of amaretto on the side!

Ingredients: Serves 3- 4 Depending on dish size

  • ·      300ml of double cream
  • ·      60g caster sugar
  • ·      1 juicy lemon


  1. 1. Squeeze the lemon
  2. 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. 3. Take the pan off the heat and whisk in the lemon juice
  4. 4. Strain this into a jug and leave to cool for 20minutes.
  5. 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. 6. Refrigerate for 6 hours minimum.
  7. Serve with fruit and edible flowers

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