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Cooking Together Valentines Special – Recipes

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:

  1. Starter: Scallops with Griddled Asparagus & Hollandaise Sauce.
  2. Main: Sesame-Crusted Chicken or Prawns with Fondant Potato, Miso Vegetables & Laksa Sauce.
  3. Dessert: Chocolate Brownie (In a Link below)

Pan-Fried Scallops – Starter

Ingredients – Serves 2:

  • 8 scallops
  • Vegetable oil for cooking
  • 1 lemon
  • Knob of butter
  • Salt and pepper


  1. Place a non-stick frying pan on high heat with a splash of oil.
  2. Pat-dry the scallops and fry them on both sides until golden, season with salt and pepper towards the end.
  3. Finish with butter and lemon juice.

Griddled Asparagus – Starter

Ingredients: Serves 2

  • 600-800g Medium Asparagus
  • 1tbsp of extra virgin olive oil
  • Sea salt
  • Cracked black pepper


  1. Cut (or break) off the woody ends from the asparagus. Boil the spears in a large pan of salted water for 3 minutes. Drain, then plunge the spears into ice-cold water to stop the cooking and set the colour. Pat the asparagus dry.
  2. Pan fry along with your scallops, splash with olive oil and season with salt and pepper.

Hollandaise – Starter

Ingredients: Serves 2

  • 300g unsalted butter
  • 2 large egg yolks
  • 1 Tbsp cold water
  • 1Tbsp of white wine vinegar
  • 1 Tbsp strained freshly squeezed lemon juice, plus more to taste
  • 1 tsp salt
  • Freshly ground white pepper
  • Salt


  1. Place the butter in a small saucepan and simmer on lower heat until the creamy part and oil part separate
  2. Fill a medium saucepan with a few centimetres of water, and bring to a simmer over medium heat.
  3. 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.
  4. Remove the saucepan from the heat and slowly drizzle the butter into the eggs while whisking constantly.
  5. Whisk in the lemon 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 (Or Prawns) – Main

Ingredients – Serves 4:

  • 4 chicken tenderloins, 
  • 3/4 tsp kosher salt and black pepper, to taste
  • 2 tsp sesame oil
  • 2 tsp low sodium soy sauce
  • 6 tbsp toasted sesame seeds
  • 1/2tsp kosher salt
  • 1/4cup panko
  • olive oil spray


  1. Preheat oven to 190C. Spray a baking sheet with non-stick oil spray.
  2. Combine the sesame oil and soy sauce in one bowl, and the sesame seeds, salt and panko in another.
  3. Place chicken in the bowl with the oil and soy sauce, then into the sesame seed mixture to coat well.
  4. Place on the baking sheet; lightly spray the top of the chicken with oil spray and bake 8 to 10 minutes, until slightly browned on the bottom.
  5. Turn over and cook another 4 – 5 minutes or until cooked through and the edges are crisp. Serve over rice with more soy sauce, if desired.

Fondant Potato – Main

Ingredients – Serves 4:

  • 4 large, long potatoes or 8 medium-sized potatoes – , peeled (about 800g/1.75lbs – 900g/2lbs)
  • 2 tbsp vegetable oil
  • 3 tbsp unsalted butter
  • 2 cloves garlic – peeled and sliced in half
  • 2 sprigs of fresh thyme
  • 240ml (1 cup) hot chicken stock – , use strong stock if you can – I use 2 chicken oxo cubes with 240ml/1cup water.
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper

To Serve:

  • sprigs of fresh thyme
  • Maldon salt


  1. Preheat the oven to 200C.
  2. Peel the potatoes and slice the ends off, so they’re flat. You want a decent amount of surface area for the flat bits, so be sure to slice off a good amount, so the potatoes are the same width all the way along (not tapering at the ends).
  3. Cut the potatoes into 2” tall cylinders (you should get 2 cylinders out of a large, long potato and 1 out of a smaller potato).
  4. Heat the oil on the hob (cooker-top) in an oven-proof frying pan on a high heat until hot. Place the potatoes in the pan, flat side down and cook for 5-6 minutes, until golden brown. You may need to move them slightly a couple of times to prevent them from sticking to the bottom of the pan.
  5. Turn the potatoes over, reduce the heat to medium-high and cook for a further 5-6 minutes, until golden brown.
  6. Add the butter, garlic and thyme and let the butter melt in the pan.
  7. Stir the garlic and thyme with the butter to infuse the flavours for a minute, then baste the potatoes with the butter.
  8. Remove the garlic (or it will may burn) and pour the chicken stock around the potatoes. Pour it in slowly and carefully as it will bubble and may splash.
  9. Sprinkle the potatoes with the salt and pepper and place in the oven to cook for 35 minutes.
  10. Check the potatoes are tender (insert a sharp knife into one of the potatoes – it should slide in easily). If they’re not yet tender, place back in the oven for a further 5-10 minutes. Top up with a splash of hot stock if the pan starts to look too dry. There should only be a tiny amount of stock left at the end of cooking – giving the base of the potatoes a slight stickiness.
  11. Once tender, serve topped with sprigs of fresh thyme and a sprinkling of Maldon salt.

Miso Vegetables – Main

Ingredients – Serves 2:

  • 2 medium potatoes
  • 2 medium carrots
  • 3 small sweet potatoes
  • 3 red onions
  • Olive oil, salt and pepper

For the dressing:

  • 4 garlic clovesminced
  • 1 tablespoon grated ginger
  • 1 tablespoon light soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon cooking sake
  • 1 tablespoon miso paste
  • 1 teaspoon sesame oil

To Serve:

  • 2 spring onionthinly sliced
  • 1 teaspoon white sesame seeds
  • ½ teaspoon black sesame seeds
  •  teaspoon Shichimi Togarashi
  • Handful of freshly chopped coriander leaves


  1. Preheat oven to 200°C (180°C fan-forced)
  2. Peel and cut potatoes into 1-inch pieces. Trim and peel carrots. Cut them in half lengthways and then into 1-inch pieces. Peel and cut the sweet potatoes into 1-inch rounds. Peel onions. Halve them and cut each half into quarters.
  3. Add all veggies to a large rimmed, lined baking sheet. Spread them so they are not touching each other. Drizzle with a bit of olive oil and sprinkle with a dash of salt and pepper.
  4. Roast in the oven for 20 minutes.
  5. Prepare the dressing by mixing garlic, ginger, soy sauce, mirin, sake, miso paste and sesame oil in a bowl.
  6. Remove veggies from the oven. Drizzle the dressing over the veggies and pop back in the oven to roast for a further 20-25 minutes until the veggies are tender, golden and starting to crisp around the edges.
  7. Remove from the oven. Scatter with spring onion and coriander. Sprinkle sesame seeds and Shichimi Togarashi. Serve immediately.
  8. The roasted veggies can be stored in the fridge in a lidded air-tight container for up to 3 days.

 Laksa Sauce – Main

Ingredients – Serves 1:

  • 2 Tbsp Oil
  • Laksa Paste
  • ½ Tbsp curry powder
  • ½  Tbsp chili paste
  • 1 Tbsp dried anchovies (optional)
  • 1 Tbsp dried shrimp (optional)
  • 2 cups chicken stock
  • 1 cup coconut milk
  • 1 tsp tamarind sauce
  • 3 sprig vietnamese mint or normal mint
  • 2 tofu     
  • Sugar and salt to taste

Laksa Paste:

  • 1 lemongrass
  • 8 gm galangal
  • 10 gm ginger
  • 8 gm turmeric
  • 2 clove garlic
  • 1 shallot (about 70 g)
  • ½ tsp shrimp paste
  • 4 brazil nuts or any creamy nut

Ingredients to blanch/part garnish

  • 2 liter Water
  • 40 g bean sprouts
  • 40 g long beans

Garnish Ingredients:

  • 1 hard boil egg
  • 1/2 red chili, slice finely
  • 1 calamansi or lime


  1. Preparations, chili paste, laksa paste, blanching and garnishing ingredients can be done earlier and set aside
  2. Heat oil in a sauce pan over medium-low heat
  3. Add laksa paste, slowly cooking them until aromatic, about 4 minutes
  4. Add curry powder and chili paste, continue cooking for another 4 minutes or until oil separates
  5. Add dried shrimp and anchovies, cook them for a few minutes
  6. Add chicken stock, bring it to a soft boil, about 4 minutes
  7. Add coconut milk, asam keeping, tofu puff, Vietnamese mint, mix gently, and cook for a couple of minutes
  8. Season with sugar and salt, continue to cook for a few minutes
  9. Then add prawns and cook for a couple of minutes
  10. Turn off the heat
  11. To serve, place blanch noodles scoop the laksa paste curry, top off with garnish ingredients

For the Laksa Paste

  1. Wash and soak anchovies and dried shrimp separately in hot water (to soften them)
  2. Chop and grind finely all Laksa Paste ingredients, leave aside.

Note:  Chili Paste – 20 pcs dried chilies:   Cut and boil to soften the chilies, then wash before grinding into paste.  Remove as much seeds as possible to have lesser spicy taste

Use the link above to explore the Food Sorcery favourite dessert recipes

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