Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas.Â
You Cooked:
- Feta Saganaki
- Tatziki
- Htipiti
- Meatballs & Cherry Tomato Sauce
- Chicken Gyros
- Tabbouleh
- Flatbread
Feta Saganaki
Ingredients – Serves 4:
- – 300g feta
- – 2 x ripe tomatoes
- – 2 x TBSP extra Virgin Oil
- – Pinch chilli flakes
- – 2 x Sprig of oregano
Method:
- Cut the feta into 4cm squares.
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- Slice the tomatoes.
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- Arrange the feta and tomato in an overlapping stack and drizzle with oil.
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- Sprinkle chilli flakes over the top and add oregano leaves.
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- Bake for 8 minutes until golden brown.
Tzatziki
Ingredients – Serves 4-6:
- – 1 cucumber
- – 500g Greek style yogurt
- – 1 garlic clove, minced into a paste
- – 1/2 lemon juice
- – 1/2 tsp Extra Virgin Oil
- Fresh dill and mint
Method:
- Coarsely grate the cucumber into a colander and squeeze the water out of it before transferring to a mixing bowl.Â
- Combine the cucumber, yoghurt, lemon juice and minced garlic.Â
- Add the chopped hers, check the seasoning and finish with a good drizzle of olive oil.Â
Htipiti
Ingredients – Serves 4:
- – 100g x Feta
- – 2 x roasted peppers from a jar
- – 1 x pinch chilli flakes
- – 1TBSP x extra virgin oil
- – Cracked black pepper to taste
Method:
- Put all ingredients into a blender and process until a smooth dip like consistency is reached.
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- Serve with warm pita bread.
Meatballs & Cherry Tomato Sauce
Ingredients – Serves 4:
- – 500g x minced beef
- – 100g x panko breadcrumbs
- – 1 tsp x Smoked paprika
- – 1 tsp x oregano
For the Sauce:
- – 300g x Cherry tomatoes
- – 1/2Â x dried ancho chilli or pinch of chilli flakes
- – 1tsp x caster sugar
- – 200ml x water
- – 1 x garlic clove crushed into a paste with salt.
Method:
- Combine all Ingredients and form sixteen small meatballs.
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- Heat a frying pan with a squeeze of oil and add the meatballs.
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- Cook the meatballs until coloured all over, then remove them from the pan and add the tomatoes and garlic.
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- Add the water and leave to come to a simmer.
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- Once the tomatoes begin to break down, add the chilli and sugar and cook for five minutes.
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- Add the meatballs back into the pan and put the pan in the oven. Cook for 8 minutes.
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- Remove the pan and squash the tomatoes with a spoon. Taste to check the seasoning.
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- Serve meatballs with sauce spooned over them.
Chicken Gyros
Ingredients – Serves 4:
- – 12 boneless chicken thighs
- – 4 tbsp olive oil
- – 2 tsp dried oregano
- – 1 tsp dried mint
- – 1 tsp ground cumin
- – 1 tsp coriander
- – 1 tsp sweet paprika
- – ½ tsp ground cinnamon
- – zest and juice 1 lemon, plus 1 lemon cut into wedges to serve
- – 4 garlic cloves, crushed
Method:
- Combine the marinade ingredients in a large mixing bowlÂ
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- Add the chicken and massage the marinade into the meat and leave for at least an hour.
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- Transfer to a tray and cook in a hot oven (200 degrees) for 25 -30 minutes
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- Take the chicken from the oven and shred with a knife
- Finish with fresh chopped oregano or coriander and serve on your flatbread with tzatziki and some chopped saladÂ
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Feta & Oregano Baked Potato Wedges
Ingredients – Serves 2:
- – 10 new potatoes or 1 large jacket
- – 1 garlic clove, thinly sliced
- – olive oil
- – 1TBSP dried oregano
- – 31-2 sprigs of fresh oregano
- – 100g feta cheese
Method:
- Cut the potatoes into wedges and toss in salt, pepper and a little oil
- Transfer to a baking tray and cook in a pre heated over at 200 degrees for 20-30 minutes depending on potato size
- Midway through cooking, lift the potatoes off the tray and turn over, then add the dried oregano, garlic and a good drizzle of olive oil
- Once the potatoes are fully cooked and crispy, scatter over the feta and fresh oregano and return to the oven for five minutes
Flatbread
Ingredients – Makes 6:
- – 350 g self-raising flour , plus extra for dusting
- – 1 teaspoon baking powder
- – 350 g natural yoghurt
Method:
- Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
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- Dust a clean work surface with flour, then tip out the dough.
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- Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring.
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- everything together).
- Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
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- Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
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- With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
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- Fry the flatbreads until bubbles form in the top surface and the edges begin to brown.
We hope you enjoyed the class!
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