Our Cooking Together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening 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.
Starter: Mozzarella Topped Meatballs with Cherry Tomato Sauce & Garlic Focaccia
Main: Lemon, Chive and Pea Risotto with Parmesan Chicken
Dessert: Lemon Posset
Rosemary & Cheddar Focaccia
- – 500g strong bread flour , plus extra for dusting
- – 7g dried fast action yeast
- – 2 tsp fine sea salt
- – 5 tbsp olive oil , plus extra for the tin and to serve
- – 1 tsp flaky sea salt
- – ¼ small bunch of rosemary , sprigs picked
- – Handful of grated cheddar
- Tip flour into the bowl of a mixer.
- Poke a hole into the flour and add the salt, then do the same on the opposite side for the yeast.
- Using the dough hook, turn the mixer on to a low setting to combine, then add 2 tbsp of the oil and slowly pour in 350-400ml or warm
Oil a rectangle tin (25 x 35cm).
- Add the grated cheese and allow the mixer to fold it into the dough
- Tip the dough out, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
- Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
- Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you or slice and top with garlic butter
Pea, Lemon & chive Risotto
Ingredients – Serves 2:
- – 2 tsp Oil
- – 50g parmesan grated
- – 1 garlic clove, crushed into a paste
- – 1/2 onion, finely chopped
- – 220g risotto rice
- – 100ml white wine
- – 500ml vegetable stock
- – 100g garden peas
- – lemon zest and juice
- – fresh chives, plus parsley/basil
- Finely dice the onion and crush the garlic into a paste using salt.
- Add oil in a saucepan and cook the onion until soft and translucent. Add the garlic and cook for another minute.
- Add the rice and stir through the onions, cooking for a minute before adding the wine.
- Allow the wine to reduce, stirring to coat the rice, then add a ladle of the stock. Once the stock is reduced, add another ladle and repeat the process until the stock is all used and the rice is just cooked.
- Add the peas and lemon zest with the final ladle of stock.
- Finish with grated parmesan, chopped herbs and a squeeze of lemon
Crispy Parmesan & Lemon Chicken
Ingredients – Serves 4:
- – 4x chicken breast
- – Zest of 2 lemons
- – 30g of grated parmesan
- – 200g of panko breadcrumbs
- – 100g of plain flour
- – 3x eggs, beaten
- – Vegetable oil for frying
- Cut chicken breasts into thinner slices or even goujons.
- Prepare three separate bowls and place flour in first, beaten eggs into second and mixture of breadcrumbs, lemon zest and parmesan into third.
- Coat the chicken in flour, egg and breadcrumbs mix in that order.
- Heat up a non-stick pan with the oil in it and fry the coated until golden and cooked through.
Ingredients – Serves 3-4:
- – 300ml of double cream
- – 60g caster sugar
- – 1 juicy lemon
- Squeeze the lemon.
- Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
- Take the pan off the heat and whisk in the lemon juice.
- Strain this into a jug and leave to cool for 20minutes.
- If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
- Refrigerate for 6 hours minimum.
- Serve with fruit and edible flowers
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch email@example.com
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