Cooking Together Valentines – Miso Scallops; Sesame Chicken Supreme; Red Velvet Brownies
Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class 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.
We Cooked:
- Starter: Miso glazed scallops with Lime Hollandaise Sauce and tender stem broccoli.
- Main: Sesame-Crusted Chicken Supreme with Coconut & Ginger Sauce and Teriyaki Sticky Rice
- Dessert: Click here for a link to the Food Sorcery favourites
Pan-Fried Scallops – Starter
Ingredients – Serves 2:
- 6 medium scallops
- Vegetable oil for cooking
- 1 lemon
- Knob of butter
- 1tsp of white miso
- Salt and pepper
- x6 Asparagus spears or Tender Stem Broccoli
Method:
- Place a non-stick frying pan on high heat with a splash of oil.
- Pat-dry the scallops and fry them on both sides until golden, season with salt and pepper towards the end.
- Finish with butter, miso and lemon juice.
Lime Hollandaise – Starter
Ingredients: Serves 2
- 150g unsalted butter
- 2 large egg yolks
- 1 Tbsp cold water
- 1Tbsp of white wine vinegar
- 1 Tbsp strained freshly squeezed lime juice, plus more to taste
- 1 tsp salt
- Freshly ground white pepper
- Salt
- Crusty Bread to serve
Method
- Place the butter in a small saucepan and simmer on lower heat until the creamy part and oil part separate
- Fill a medium saucepan with a few centimetres of water, and bring to a simmer over medium heat.
- In a medium heatproof bowl, combine the egg yolks, vinegar and cold water. Place the bowl over the simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. (If the eggs begin to scramble or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool). Remove the eggs from the heat and whisk for 30 seconds to cool slightly.
- Remove the saucepan from the heat and slowly drizzle the butter into the eggs while whisking constantly.
- Whisk in the lime juice, salt, and pepper to taste. (If the sauce is very thick add a few drops of warm water to adjust the consistency so it is creamy and light.) Serve immediately or keep the hollandaise sauce in a small bowl set over warm, but not hot water, for about 30 minutes.
Sesame-Crusted Chicken Supreme – Main
Ingredients – Serves 2:
- 2 chicken breast with skin on
- Pinch of salt and black pepper
- 1tsp sesame oil
- 1tbsp sweet soy sauce or sticky teriyaki glaze
- 3tbsp toasted mixed sesame seeds
- 1 clove og garlic, minced
- Method:
- Season the chicken with salt and pepper.
- Place a non-stick frying pan over medium heat, add a small splash of oil and saute the chicken skin side down until golden, flip and repeat on the other side.
- Set aside to rest and cool down slightly.
- Mix soy sauce and garlic together and quickly dip chicken in it, sprinkle with toasted sesame seeds.
- Place on a lined baking tray and bake on 10 minutes, flip the chicken and bake for 10 minutes longer.
- The chicken will be done when internal temperature reaches 75C.
coconut and ginger Curry Sauce
Ingredients – Serves 2
- – 1tbsp of olive oil
- – 1 small onion, diced
- – 1 clove of garlic
- – 3cm of ginger, grated
- – 0.5 carrot, peeled, grated
- – 1 tsp of Japanese curry spice mix (or madras)
- – 50ml of veg or chicken stock
- – Salt and pepper to taste
- – 0.5 can of coconut milk
- – 1tbsp of light soy sauce
Method:
- Heat the oil in a small saucepan, add onion, garlic, ginger and spices, fry for a couple of minutes, add carrot, fry for additional two minutes. Pour in the veg stock and coconut, simmer for about 20 minutes to reduce the liquid, season well and blend if you prefer smooth sauce.
How to Cook Sticky Rice
Method:
- Use good quality short grained rice. (we prefer nishiki or koshi: Yutaka brand)
- 1 portion is about 100g of uncooked rice.
- You can soak rice before rinsing for 20 minutes for more tender grains.
- Rinse at least 3-4 times under running cold water, until it runs clear.
- Rice to water ratio: 250g of rice: 330g of water.
- Place in a pan, cold, medium heat, no lid at this point, waiting to start simmer.
- After bubbles appear, place the lid on your pan, turn the heat down and simmer for 11 minutes.
- Turn off the heat and let rest for 20 minutes, do not remove the lid.
- Add seasoning, mix well and chill well in a refrigerator before using. (ideally overnight)
Asian Veg and Sticky Rice Stir-fry
Ingredients – Serves 2
- – 1 tbsp of good quality oil
- – 2 cups of cooked sticky rice
- – 1 clove of chopped garlic
- – 1 sliced red onion
- – 2 chopped spring onions
- – A handful of chopped coriander
- – 1 tbps soy sauce
- -1tbsp of sticky teriyaki
- – Tender stem broccoli and any other veg you like
Method:
- Heat wok and add oil, onion and garlic, fry for 2 minutes.
- Throw in asparagus, broccoli, spring onion, and soy sauce, and warm up.
- Add rice, toss around, and mix well with the rest of the ingredients-push on one side of the pan.
- Mix with the rice and finish with chopped coriander.
Use the link above to explore the Food Sorcery favourite dessert recipes
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk
Spread the word about us! on TripAdvisor or google. If you have any feedback about the class please do let us know.
Take a Look at our cookery classes. Gift vouchers are available and never expire.
