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: Scallop and prawn roulade, parsnip shard, fennel sauce, caviar
- Main:Â Venison loin, pomme Maxine?, shaved celeriac and toastd hazelnuts salad, red wine and chocolate jus
- Dessert: See Food Sorcery favourites below
Scallop and Prawn Roulade
Ingredients – Serves 2
- 3 large scallops
- 3 king prawns
- 1 egg white
- 2tbsp of double cream
- pinch of white pepper
- pinch of salt
Method
- Blend scallops and prawns together
- Mix with the rest of the ingredientsÂ
- Roll in clingfilm until it’s sealed and airtight, shape resembling a thick sausage
- Bring a pan of water to a boil and cool your roulade for 12 minutes until it feels bouncy and cooked
- Rest aside to cool and roll in the herb crumb (recipe below), before slicing thickly
Herb Crust
Ingredients – Serves 2
- 1/4 cup of panko breadcrumbs
- handfull of parsley, shredded or blended
- 1 cloce of garlic, grated
- 1tsp of thyme leaves, chopped
- 1tsp of grated parmesan
- 1/2 tsp of olive oil
- Salt and pepper
Method
- Mix all the ingredients together and rub in between your fingers until green semi-wet crust is formed
Parsnip Shards
Ingredients – Serves 2
- 1 parsnip, peeled and sliced on mandolin or using a peeler
- 1 tbsp of olive oil
- a pinch of salt
Method
- Preheat the oven to 170C.
- Place a sheet of greaseproof paper on a baking tray
- Mix the parsnip peels with salt and oil well and place individually on top of paper
- Place them in the oven and bake for 20-25 minutes or until crispy, be careful not to burn them, they will crispen up after you cool them down
Venison Loin
Ingredients – Serves 2
- 1
Method
- Â
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Ingredients – Serves 2
- 1
Method
- Â
X
Ingredients – Serves 2
- 1
Method
- Â
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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