Cooking Together Festive – Recipes
We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.
Rosemary Sea Salt Crackers
Serves: People
Ingredients
- 75 g Plain flour
- ½ tsp Caster sugar
- ½ tsp Sea salt plus extra for sprinkling
- 40 ml Water
- 1 tbsp Olive oil
- 2 g Fresh rosemary 1 sprig, leaves finely chopped
Method
- Preheat the oven to 200°C.
- Combine the Plain flour, Sugar, Sea salt and Rosemary in a mixing bowl.
- Add the Water and Olive oil and mix until a rough dough forms.
- Knead the dough for 2–3 minutes until smooth.
- Roll the dough out to approximately 3 mm thick (about the thickness of a £1 coin).
- Line a baking tray with greaseproof paper and lightly dust with Plain flour.
- Transfer the dough to the tray and cut into the desired cracker shapes using a knife or pastry cutter.
- Lightly brush the surface with Water and sprinkle with a little Sea salt.
- Prick each cracker with a fork to prevent excessive rising.
- Bake for 12–15 minutes until lightly golden and crisp.
- Transfer to a wire rack and allow to cool completely before serving.
Whipped Goat's Cheese
Serves: People
Ingredients
- 100 g Soft goat's cheese rind removed and crumbled, OR 100 g Dairy-free feta, crumbled
- 40 g Cream cheese OR 40 g Dairy-free cream cheese
- ½ Lemon juice
- 1 clove Garlic minced or grated
Method
- Place the Cream cheese and Lemon juice into a mixing bowl.
- Whisk until smooth and well combined.
- Add the Garlic and Soft goat's cheese.
- Continue whisking until light, smooth and creamy.
- Taste and adjust the Lemon juice if required.
- Spread generously over the Rosemary Sea Salt Crackers.
- Finish with a drizzle of Hot honey with cranberry before serving.
Vegan Whipped White Bean Dip
Serves: People
Ingredients
- 100 g Cannellini beans drained
- 40 g Vegan cream cheese
- ½ Lemon juice
- 1 clove Garlic minced or grated
- Sea salt to taste
- Cracked black pepper to taste
Method
- Blend the Cannellini beans until smooth.
- In a mixing bowl, whisk together the Vegan cream cheese, Lemon juice, Sea salt and Cracked black pepper.
- Add the blended Cannellini beans and Garlic.
- Whisk until light, smooth and creamy.
- Spread the dip onto a serving plate.
- Top with the Pickled beetroot.
- Finish with a drizzle of Hot honey or Hot maple syrup before serving.
Hot Honey & Cranberry OR Hot Maple Syrup
Serves: People
Ingredients
- 100 ml Honey OR 100 ml Maple syrup
- 1 tbsp Cranberry sauce
- ¼ tsp Chilli flakes
- 1 tsp Lemon
Method
- Place the Honey or Maple syrup, Cranberry sauce, Chilli flakes and Lemon juice into a small saucepan.
- Bring to a gentle simmer over medium heat.
- Cook for 3 minutes, stirring until the Cranberry sauce has dissolved and the mixture is smooth.
- Remove from the heat and allow to cool slightly before serving.
- Drizzle over cheese, crackers, roasted vegetables or salads, or store in a sterilised jar until required.
Miso-glazed Pork Tenderloin
Serves: People
Ingredients
- 300 g Pork fillet OR 330 g Chicken thighs skinless and boneless
- 1 tbsp White miso paste
- 1 tbsp Sesame oil
- 1 tbsp Light soy sauce
- ½ tbsp Rice vinegar
- ½ tbsp Honey
- 10 g Fresh ginger 1 tbsp, grated
- 1 clove Garlic minced or grated
- 1 tbsp Vegetable oil
- 120 ml Water
To Finish
- 2 Spring onion finely sliced
- 1 tbsp Sesame seeds toasted
Method
For the Marinade
- In a bowl, combine the White miso paste, Sesame oil, Light soy sauce, Rice vinegar, Honey, Fresh ginger and Garlic.
- Mix until smooth.
For the Pork
- Preheat the oven to 200°C.
- Heat the Vegetable oil in an ovenproof pan over medium-high heat.
- Sear the Pork fillet on all sides until evenly browned.
- Brush the pork with three-quarters of the marinade.
- Add the Water to the pan and transfer to the oven.
- Roast for 12–15 minutes, until the pork is caramelised and cooked through.
- Remove from the oven and rest for 3 minutes before slicing.
To Finish
- If the cooking juices are thin, transfer them to a small pan and simmer until slightly reduced.
- Stir in the remaining marinade and warm through.
- Slice the pork and drizzle with the reduced glaze.
- Garnish with the Spring onion and toasted Sesame seeds.
Baby Hasselback Potatoes
Serves: People
Ingredients
- 300 g New potatoes
- 2 tbsp Vegetable oil
- 2 clove Garlic minced or grated
- 2 g Fresh rosemary 1 sprig, leaves finely chopped
- Sea salt to taste
- Cracked black pepper to taste
Method
- Preheat the oven to 200°C.
- Place each New potato between two wooden spoons or chopsticks and make thin slices across the top, stopping just before cutting all the way through.
- Bring a pan of salted water to the boil and parboil the sliced potatoes for 5 minutes.
- Drain well and allow the potatoes to steam dry for a few minutes.
- In a bowl, combine the Vegetable oil, Garlic, Rosemary, Sea salt and Cracked black pepper.
- Toss the potatoes in the seasoned oil, ensuring some of the mixture gets between the slices by gently fanning them open.
- Arrange the potatoes on a baking tray with the cut side facing upwards.
- Roast for 20–25 minutes, or until golden brown and crisp. For extra crispy potatoes, roast for a further 5–10 minutes.
- Serve immediately.
Crispy Sprouts with Pepitas
Serves: People
Ingredients
For the Dressing
- 1 Lemon juice
- 2 clove Garlic minced or grated
- 2 tsp Dijon mustard
- 2 tsp Maple syrup
- 2 tsp Extra virgin olive oil
- ¼ tsp Smoked paprika
- ¼ tsp Sea salt
- ¼ tsp Cracked black pepper
For the Salad
- 300 g Brussels sprouts trimmed
- 3 tbsp Vegetable oil
- 1 Banana shallot thinly sliced
- 2 tsp Tamari OR 2 tsp Light soy sauce
- 60 g Pomegranate seeds
Method
For the Dressing
- In a small bowl, whisk together the Lemon juice, Garlic, Dijon mustard, Maple syrup, Extra virgin olive oil, Smoked paprika, Sea salt and Cracked black pepper until well combined.
- Set aside.
For the Salad
- Cut half of the Brussels sprouts in half lengthways.
- Finely shred the remaining Brussels sprouts using a sharp knife or mandoline.
- Heat the Vegetable oil in a pan over medium heat.
- Add the halved Brussels sprouts, cut-side down, together with the Banana shallot.
- Cook for 4–5 minutes until the sprouts are caramelised and tender.
- Toss everything together and cook for a further minute.
- Add the Tamari or Light soy sauce and stir to coat evenly.
- Transfer the cooked sprouts to a large mixing bowl.
- Add the shredded Brussels sprouts, Pomegranate seeds and the prepared dressing.
- Toss until evenly coated.
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
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