Cooking Together with Masterchefs Fumbi – Recipes
Cooking Together with Masterchefs Fumbi 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:
- Starter: Pepper Soup with Dumplings
- Main: Braised Beef Cheek with Jollof Rice, Scotch Bonnet Relish and Zesty Slaw
- Dessert: Almond and Orange Cake with Orange Syrup
Starter – Pepper Soup with Dumplings
Ingredients – Serves 2:
- For the Dumplings
- 150g Minced Chicken
- 2 Cloves of Garlic
- 1 tsp Ginger
- 2 tsp Spice Blend (equal parts dried thyme, ginger, smoked paprika, brown sugar, black pepper)
- Pinch of Salt
- 1 tsp Duck Fat
- 10 Dumpling Wrappers (Can be bought frozen)
- For the Broth
- 500 ml Chicken Stock
- A couple of dried Porcini Mushrooms
- ½ Scotch Bonnet Chili
- Half a Carrot
- 1 Red Chili
- 1 Spring Onion
Method:
- Bring the chicken stock to a boil and then remove it from the stove. Add the Scotch bonnet chili and mushrooms and let them steep while making the dumplings.
- Finely chop the garlic and ginger. Combine the chicken with garlic, ginger, spice blend, salt, and duck fat.
- Half-fill a steaming pot and bring it to a boil, ready for the steaming basket.
- Place a heaped teaspoon of the dumpling filling into a dumpling wrapper. Use a finger to wet the edges of the wrapper before pleating the dumpling, ensuring that it is sealed. Place the sealed dumpling on the steaming basket lined with parchment paper. Repeat for all dumplings. Once complete, place the steaming basket on the pot and steam for 10 minutes.
- While the dumplings are steaming, reheat the chicken stock and finely slice the carrots, red chili, and spring onion.
- As soon as the dumplings are cooked, place 3-5 in a soup bowl. Top with hot broth and garnish with the carrot, red chili, and spring onions.
Main – Braised Beef Cheek
Ingredients – Serves 2:
- 2 Beef Cheeks (You could also use beef shin, short rib, or brisket)
- 1 tbsp oil
- Salt
- Black Pepper
- 500ml Beef Stock
- 30g Crispy Onions
- 4 Chives
- 1 Red Chili
Method:
- Liberally season the beef on all sides with salt and pepper. Place it on a tray and leave it in the fridge to marinate overnight (ideally).
- Preheat the oven to 150 degrees.
- Heat a frying pan as hot as you can get it. Coat the beef in a little bit of oil and then brown the beef on both sides. You want to develop a deep brown crust on the beef without burning it.
- Remove the beef from the pan and place it into a small roasting dish.
- Pour beef stock into the pan used to brown the beef. Bring the stock to the boil and scrape the bottom of the pan with a wooden spoon to get as much of the beef flavor.
- Once the stock reaches the boil, remove it from the heat and pour it over the beef. The beef should be ¾ submerged in stock.
- Cover the roasting dish in foil and slow-roast in the oven for 3-4 hours.
- The beef is cooked when it offers no resistance when poked with a fork or skewer.
- To serve, remove the beef from the stock, garnish with crispy onions, finely chopped chives, and finely chopped chilies.
Main – Jollof Rice
Ingredients – Serves 2:
- 200g Long-Grain Rice
- 200g Pepper
- 75g Tomatoes
- ½ Red Onion
- ¼ Scotch Bonnet Chili
- 8 Cloves of Garlic
- 1 tsp Sugar
- Small Bunch of Fresh Thyme
- 1 tbsp Olive Oil
- 50g Shallots
- 30g Tomato Puree
- 30ml Olive Oil
- 1 Chicken Stock Pot
- 160ml Water
- 1 Bay Leaf
- 1 tbsp Butter
- 1 Spring Onion
- Salt
Method:
- Wash the rice in fresh water three times. After the third time, leave the rice to soak in the water until needed.
- Roughly chop the peppers, tomatoes, red onion, and chili. Add them to a baking tray. Add garlic (unpeeled), sugar, and thyme to the baking tray before adding a tablespoon of oil. Mix the ingredients before roasting at 180 degrees for 40 minutes until soft and slightly charred. Occasionally stir the vegetables while roasting.
- Finely slice the shallots and add them to a saucepan with olive oil. Gently fry for 3 to 5 minutes until soft. Do not let the shallots burn. Add the tomato puree and fry for a further 8 minutes.
- Once the vegetables are roasted, remove them from the oven and blend until smooth to form a smooth sauce. If needed, add a touch of water to aid the blending. Pour the sauce through a sieve to ensure the sauce is smooth.
- Drain the rice and add it to a saucepan. Add the roasted vegetable sauce, fried shallots & tomato puree, bay leaf, water, and stock pot. Gently bring to a boil. Once boiling, reduce the heat to low and cover the pot. Steam for 10 – 15 minutes until the rice is tender. Avoid stirring the rice while it is cooking. If the rice is tender but the liquid has not evaporated, take the lid off and allow the liquid to evaporate. Once cooked, add the butter and stir. Add salt to taste. Serve rice in a bowl and garnish with finely sliced spring onions.
Main – Scotch Bonnet Relish
Ingredients – Serves 2:
- 150g Cherry Tomatoes
- ½ Scotch Bonnet Chili (adjust to taste)
- 1 tsp Tomato Puree
- 2 tbsp Sugar
- 20ml Red Wine Vinegar
Method:
- Cut the cherry tomatoes in half. Finely dice the Scotch bonnet chili (remove seeds and membrane to reduce the heat).
- Add the cherry tomatoes, chili, tomato puree, and sugar to a saucepan. Place the pan on medium heat and bring it to a boil. Stir occasionally and simmer for 10 to 15 minutes. As the tomatoes break down, they will release lots of water. Let the relish reduce until it becomes a thick sauce. Once the sauce has thickened, add the vinegar. Taste and adjust for sweetness or acidity by adding more sugar or vinegar, respectively.
Main – Zesty Relish
Ingredients – Serves 2:
- 100g Cabbage
- 100g Red Cabbage
- 50g Carrot
- 10g Dill
- 2 tbsp Sour Cream
- 1 tbsp Cider Vinegar
- ½ tsp Dijon Mustard
- 2 tsp Sugar
Method:
- Finely slice both cabbages. Peel the carrot and grate using a box grater. Finely chop the dill. Add cabbage, carrot, and dill to a bowl.
- To make the dressing, combine the sour cream, vinegar, mustard, and sugar in a small bowl.
- Add just enough dressing to coat the vegetables and stir to combine.
Dessert – Almond and Orange Cake with Orange Syrup
Ingredients:
- 2 Oranges
- Water
- 1 tsp baking powder
- 6 Eggs
- 250g Sugar
- 250g Ground Almonds
- Sugar
Method:
- Place the oranges in a small saucepan and fill with enough water to completely submerge the oranges. Bring the water and oranges to the boil, reduce the heat, cover the pan and gently simmer for 40 minutes.
- After simmering, remove the oranges from the water (do not throw the water away) and place the oranges in a blender. Blend the oranges until they form a smooth paste. If needed, add a little of the orange flavoured water to aid blending.
- Add the baking powder, eggs, sugar and ground almonds to the blender and blend until combined.
- Pour the mixture into a lined 9 inch round (or 8 inch square) baking tin and bake for 40 – 50 minutes at 160 degrees celsius. The cake is cooked when a toothpick inserted into the centre comes out clean. Once baked, allow the cake to cool completely.
- To make the orange syrup. Weight the remaining orange flavoured water. Add half of the water’s weight in sugar back to the water (e.g. Add 500g of sugar to 1000g of water). Return the water sugar mix to the saucepan and boil until reduced by a third. Allow the syrup to cool completely. It will thicken as it cools.
- To serve, cut the cake into slices. In a separate bowl, liberally douse each slice with the orange sugar syrup. Serve the cake on a plate or bo and top with toppings of your choice. Chocolate ganache, crushed nuts, seasonal berries, mascarpone cream are all great options.
We hope you enjoyed the class!
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