• Chamula Prawn

Ingredients

1. Method
2. Use a pestle and mortar to crush the chilli, garlic, salt and herbs with the splash of olive oil
3.  
4. Inspect the prawn, remove any vein carefully.  Butterfly if you like, taking care not to cut all the way through.
5.  
6. Cover the prawns in the sauce, ideally cover & refrigerate for a couple of hours.
7.  
8. To Cook
9. Take a griddle pan or frying pan – heat until smoking hot and then drop your prawns in – cook for a minute each side and serve immediately!  Delicious!

1. Bruschetta Tips

1.  
2. We are going to use a half sized baguette and through the evening do two different styles of bruschetta, this first one is really just there to mop up the sauce.
3.  
4. Take half of the stick, take the very end off and cut lengthways, then follow our top tips:
5. 1.              Heat (the cast iron grill pan)
6. 2.              Toast, soft side down, you want it to crunch
7. 3.              Rub with garlic
8. 4.              Brush or drizzle extra virgin olive oil – quality matters here!
9. 5.              Top with fresh tomatoes or whatever you love!

1.   

1. One Pan Meatballs with a Roasted Pepper & Tomato Salsa

1.  Ingredients – serves 2
2.  

3. For the Balls 200g Beef Mince Salt & Pepper 1-2 Clove Garlic – smashed into paste Handful Fresh Parsley – rough chop (plus extra for garnish)

   For the Salsa One Red Pepper – Roasted whole (half for the salsa and save some for the rocket, parmesan salad) 2 Tomatoes ½ Shallot 1 Clove Garlic Olive Oil 50ml Red Wine

1.  Method – to cook, we used one griddle pan throughout – you can use a frying pan if no griddle.
2.  
3. Prep – pop your red pepper into the oven to soften, you can then pull the stalk and seeds out, and rough chop – 20 minutes is fine for this.
4.  
5. Grate your tomatoes, fine dice the shallot, crush both your garlic cloves into a paste.
6.  
7. Meatballs – in a bowl mix the mince, salt and pepper, garlic (remember some is for the salsa) and parsley together.  Divide into equal sized balls – approx. 8-12, size dependant
8.  
9. Heat your griddle pan to medium high and pop the balls in, turning so all sides are coloured
10.  
11. Add the Salsa
12. Move the meatballs to one side of the pan, if the pan is dry, add some oil, if there is sufficient juices from the meat, you don’t need.  Add the shallot and the garlic, soften and then add the grated tomato and the red pepper, mix around and add the wine.  The meat balls will now be in the middle of the pan.
13.  
14. Leave on a medium heat – as the wine reduces, the balls will be cooked. 
15.  
16. Serve immediately with a sprinkle of parsley on top.

1. Baked Fennel with White Wine and Potato

1. Ingredients – Serves 2
2.  
3. 1 head fennel, ½ white onion, 2 jacket sized potatoes, 2 cloves garlic, 1 sprig/ twig of rosemary, 175ml white wine, 175ml vegetable stock, grated parmesan (enough to sprinkle over the top), splash of oil
4.  
5. Method
6. Slice the onion, potato and fennel – all a similar thickness – aim for about the thickness of a £1 coin.  Fine dice the garlic
7.  
8. Use a small frying pan that is suitable for the oven, if your pan can’t go into the oven, you will need an oven proof dish.
9.  
10. Take your pan, heat the oil to medium heat then add the rings of fennel.  You are looking to get some colour into the fennel, then add the garlic.   On top of the fennel, season each layer – layer the potato then onion, then potato.  You then cover in the wine and stock, and place the sprig of rosemary on top. 
11.  
12. Into the oven for about 45 minutes at 150C,  When it comes out, sprinkle with some parmesan and serve….
13.  
14.  

1. Food Sorcery Chocolate Brownies

1.  
2. Makes: 24 brownies
3. Preparation: 30 minutes Cooking: 25-30 minutes
4.  
5. Ingredients
6. •           ¾ cup (180g) unsalted butter
7. •           8oz (250g) dark chocolate, coarsely chopped
8. •           4 large eggs
9. •           1 ¼ cups (250g) granulated sugar
10. •           ½ cup (100g) light brown sugar
11. •           ¼ tsp salt
12. •           1 ½ tsp vanilla essence
13. •           1 cup (150g) plain flour
14. •           8 oz (250g) milk chocolate, coarsely chopped
15.  
16.  
17. Method
18.  
19. ·       Preheat the oven to 350F (180C gas 4 )
20. ·       Butter and flour a 9x 13 inch (33 x 22 cm) baking pan.
21. ·       Line with foil leaving pieces to foil overhanging the sides.
22. ·       Place the butter and dark chocolate in a double boiler and stir over barely simmering water until melted, remove from the heat and set aside to cool.
23. ·       Beat the eggs and both sugars in a large bowl with an electric mixer at high speed until creamy, then with the mixer on low speed, beat in the salt and chocolate mixture, followed by the vanilla.
24. ·       Gradually beat in the flour, stir in the milk chocolate and then spoon the batter into the prepared pan.
25. ·       Bake until the brownies are set in the middle, 25-30 minutes. A toothpick inserted into the centre will come out slightly gooey.
26. ·       Cool in the pan on a wire rack for 30 minutes. Then use the overhanging foil to lift the brownies out of the pan.
27. ·       Remove the foil and place on a cutting board. Chill in the refrigerator for 15 mins before cutting.
28.