Family Cooking Together – Italian Recipes

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parent and child cooking together at a cookery class in Manchester

Family Cooking Together – Italian Recipes

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Family Cooking Together Italian Recipes

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.

You Cooked:

  • Main & Sides: Chicken and lemon risotto, rosemary garlic bread

  • Dessert: Chocolate Orange Tiramisu

Rosemary Garlic bread

Ingredients – Serves: 2

  • 2 wedges of bread of your choice (ciabatta etc.)
  • 1tbsp of melted butter
  • 1 clove of garlic, grated
  • 1tbsp of parmesan, grated
  • 1tbsp of chopped parsley and rosemary

Method:

  1. Toast the crust side of the bread for 2 mins until really crispy. Mix together butter, garlic and herbs in a bowl. Spread over the cut bread halves. Sprinkle over the Parmesan. Just before serving place on a baking sheet, then cook under a hot grill for 5 mins until toasty and lightly golden. Let it cool for 1 min before cutting into thick slices.

Chicken and lemon Risotto 

Ingredients – Serves 2:

  • 2 tsp Oil
  • 1x chicken breast, diced
  • 50g parmesan grated
  • 1tbsp of butter
  • 1 garlic clove, crushed into a paste
  • 1/2 onion, finely chopped
  • 150g risotto rice
  • 100ml white wine
  • 800ml chicken stock
  • 100g garden peas
  • lemon zest and juice
  • fresh chopped herbs, such as basil, chives or parsley

Method:

  1. Add oil into a non-stick sauce pan, add diced chicken, season well and sauce until golden and cooked through. Remove from the pan and step aside.
  2. Finely dice the onion and crush the garlic into a paste using salt.
  3. Add oil in a saucepan and cook the onion until soft and translucent. Add the garlic and cook for another minute.
  4. Add the rice and stir through the onions, cooking for a minute before adding the wine.
  5. Allow the wine to reduce, stirring to coat the rice, then add a ladle of the stock. Once the stock is reduced, add another ladle and repeat the process until the stock is all used and the rice is just cooked.
  6. Add the peas and lemon zest with the final ladle of stock.
  7. Finish with grated parmesan, butter chopped herbs and a squeeze of lemon. And don’t forget to mix the chicken through.

Seasoned Potato Wedges

Ingredients 

  • 2 large potatoes
  • 1/2 tsp paprika
  • 1/2 tsp dried parsley 
  • vegetable oil
  • Salt & pepper to taste

Method

  1. Preheat the oven to 190 degrees.
  2. Cut the potatoes into wedges and toss in the paprika, parsley, salt, pepper and oil.
  3. Spread out on a baking tray and cook for 15-20 minutes, until cooked and slightly crisp. 
  4. Add any remaining garlic butter to the potatoes, then return to the oven until crispy. 

Parmesan Crisps

Ingredients

  • 1 small handful of grated Parmesan

Method

  1. Line a baking tray with baking paper, then divide the Parmesan into two small, round piles. 
  2. Bake at 190 for 6 minutes, or until golden brown and bubbling. 
  3. Allow to cool, before removing from the paper. 

Pasta Dough

The rule of thumb is 1 egg, 100g flour and scale up.

  • 2 medium eggs
  • 200g ‘00’ flour, plus extra for dusting

Method:

For the Pasta Dough

  1. Place 00 flour onto a large wooden board and shape into a volcano with a large hole in the centre, then crack the eggs and pour them into the middle.
  2. Using a fork, lightly beat the eggs, then mix in the flour a little at time to obtain a consistent ball of dough.
  3. Work the dough with the heel of your hand for 10–15 minutes, or until the mixture is smooth and very elastic. Wrap the dough in cling film and refrigerate for at least 30 minutes.
  4. Divide the dough equally before rolling, wrap the extra dough back in the cling film so it doesn’t dry out.
  5. Flatten the dough to a rough square so that it fits through the pasta machine at its highest setting. Roll it through & fold it back over it to itself. Rotate it through 90 degrees and repeat this a few times to release the gluten which increases the elasticity of the dough and prevents cracking & tearing. Now reduce the thickness of the machine 1 click at a time until you reach the 2nd to last setting, if you prefer thinner pasta go to the last setting.

Chocolate orange Tiramisu

Ingredients – Serves 2:

  • 200ml of double cream
  • 100g of mascarpone
  • 1x orange
  • 2tsp of caster sugar
  • 1tbsp of hot chocolate mix dissolved in 70ml of water
  • 100g of lady finger biscuits
  • 1tbsp of cocoa powder
  • 1tbsp of grated dark chocolate
  •  

Method:

  1. Put the double cream and sugar into mixing bowl and whish until semi-whipped. Add mascarpone, orange zest and fold together.
  2. Pour the dissolved hot chocolate into a shallow dish and add orange juice. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you’ve used half the sponge fingers, then spread over half of the creamy mixture.
  3. Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers, finishing with the creamy layer.
  4. Cover and chill for a bit to firm up (you can speed it up by whipping a bit more firmly). Will keep in the fridge for up to two days. 
  5. To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

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

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