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. 

You Cooked:

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

Ingredients:

• – 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 

Method:

1. Tip flour into the bowl of a mixer.
2. Poke a hole into the flour and add the salt, then do the same on the opposite side for the yeast.
3. 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).
4. Add the grated cheese and allow the mixer to fold it into the dough
5. 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.
6. 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.
7. 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

.

Method:

1. Finely dice the onion and crush the garlic into a paste using salt.
2.  
3. Add oil in a saucepan and cook the onion until soft and translucent. Add the garlic and cook for another minute.
4.  
5. Add the rice and stir through the onions, cooking for a minute before adding the wine.
6.  
7. 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.
8.  
9. Add the peas and lemon zest with the final ladle of stock.
10.  
11. 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

Method:

1. Cut chicken breasts into thinner slices or even goujons.
2.  
3. Prepare three separate bowls and place flour in first, beaten eggs into second and mixture of breadcrumbs, lemon zest and parmesan into third.
4.  
5. Coat the chicken in flour, egg and breadcrumbs mix in that order.
6.  
7. Heat up a non-stick pan with the oil in it and fry the coated until golden and cooked through.

Lemon Posset

Ingredients – Serves 3-4:

• – 300ml of double cream
• – 60g caster sugar
• – 1 juicy lemon

Method:

1. Squeeze the lemon.
2.  
3. 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.
4.  
5. Take the pan off the heat and whisk in the lemon juice.
6.  
7. Strain this into a jug and leave to cool for 20minutes.
8.  
9. 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.
10.  
11. Refrigerate for 6 hours minimum.
12.  
13. 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 lovetocook@foodsorcery.co.uk

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