We hope you enjoyed your class and are ready to recreate the meals at home. If you have any questions for chef, please do ask and we’ll get back to you as soon as possible.
We Cooked:
- Starter: Rosemary Sea Salt Crackers, Whipped Goats Cheese, Cranberry & Hot Honey
- Main: Miso-glazed Pork Tenderloin, Baby Hasselback Potatoes, Crispy Sprouts with Pepitas
- Dessert: See Food Sorcery favourites below
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
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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