Curries of the World Cookery Class and Meal Recipes
We hope you loved your cooking together experience. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Starter: Aubergine with goat cheese and cherry tomatoes.
- Main: Malloreddus (Sardinian Gnocchi) with Sausage and Fennel Ragu
- Dessert: See Food Sorcery favourites below
Grilled Aubergine Rolls with Goat’s Cheese
Servings: 2 People
Ingredients
- 50 g Soft goat’s cheese
- 1 Aubergine
- ½ Lemon zest and juice
- ½ Red chilli finely chopped
- 2 tbsp Fresh Parsley chopped
- 1 Fresh basil sprig
- 15 g Parmesan grated
- 25 g Cherry tomatoes about 2
- 1 tbsp Olive oil
- Sea salt to taste
- Cracked black pepper to taste
Method
- Trim the aubergine and slice lengthways into thin strips, approximately 4 mm thick.
- Brush the aubergine slices with olive oil and season lightly with sea salt.
- Heat a pan over high heat until hot. Cook the aubergine slices for 2–3 minutes on each side until softened and lightly charred. Set aside to cool slightly.
- In a bowl, combine the goat’s cheese, parmesan, parsley, basil, lemon zest and chopped chilli. Season with cracked black pepper.
- Spread the filling over the aubergine slices.
- Place a cherry tomato at one end of each slice, then roll tightly.
- Finish with a little lemon juice and serve.
Malloreddus with Sausage and Fennel Ragù
For a veggie vegan options use vegetarian sausage
Servings: 2 People
Ingredients
For the Malloreddus
- 100 g Semolina Rimacinata
- 50 ml Water Warm
- 1 Saffron pinch or use powder
For the Ragù
- 225 g Pork sausage meat or veggie sausage
- 1 tsp Fennel seeds
- ½ Onion finely chopped
- 1 clove Garlic minced or grated
- 50 ml White wine
- 200 ml Plum tomato 1/2 can
- 1 Bay leaves
- 1 tbsp Vegetable oil to cook
- Sea salt to taste
- Cracked black pepper to taste
To Finish
- 30 g Pecorino Romano grated
Method
- Add the saffron to the warm water.
- Pour into the semolina and mix to form a dough.
- Knead for 5 minutes until smooth and springy. Wrap and rest for 1 hour.
- Heat the oil in a pan over medium heat. Add the onion, garlic, fennel seeds and bay leaf. Cook until softened but not coloured.
- Add the sausage meat and cook until browned.
- Pour in the white wine and reduce by three quarters.
- Add the tomatoes, season with sea salt and cracked black pepper, then simmer for 20 minutes until thickened. Keep warm.
- Roll the dough into thin cylinders approximately 1 cm thick, then cut into small pieces.
- Roll each piece down a gnocchi board or fork using your thumb to create ridges.
- Leave the malloreddus on a tray lightly dusted with semolina.
- Bring a pan of salted water to the boil and cook the malloreddus until they float to the surface.
- Drain and stir through the ragù.
- Finish with grated Pecorino Romano and serve immediately.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
Spread the word! let other know about your experience on TripAdvisor Deansgate Google Didsbury Google
Take a Look at our cookery classes. Gift vouchers are available and never expire.
