Lunch on Sunday – Recipes
We hope you enjoyed cooking together with your child; it’s a great way to spend quality time together.
We made: Roast Chicken with Honey-Glazed Vegetables, Cheesy Hasselback Potatoes, Gravy, Gravy, Apple Crumble and Custard OR Bread Butter Pudding
Roast Chicken
Ingredients: Serves 2
- Half a chicken
- 30g butter
- Olive oil
- Salt and Pepper
Method
- Heat the oven to 190*
- Place chicken on a baking tray. Carefully lift the skin and slide in the butter. Drizzle the chicken with olive oil and season with salt and pepper.
- Place in the oven at 190 degrees for 40-45 minutes.
- The chicken is ready when juices run clear when a knife is inserted or meets 75 degrees with a thermometer.
- Leave to rest in a warm place before carving. Reserve the chicken juices to enrich your gravy.
Honey Glazed Carrots & Tender Stem Broccoli or Peas
Ingredients: Serves 2
- 2 carrots, cut into batons
- Water to cover the vegetables
- 25g butter, cubed
- 2 tablespoons honey
- 1 tsp sea salt
- handful frozen peas or 5 spears of tender stem broccoli
Method
- Heat up water in saucepan – add the carrots, honey, water and butter bring to a boil and simmer for 10 minutes until the carrots are nearly cooked.
- Add the peas or broccoli and cook for another 3 minutes.
- Taste and season with salt and pepper.
Cheesy Hasselback Potatoes
Ingredients: Serves 2
- 4 Small potatoes
- A knob of butter
- 2 cloves of garlic, chopped
- 3tbsp of grated cheddar
- salt and pepper
- A splash of olive oil
Method
- Preheat the oven to 190C
- Cut slits ⅔’s of the way into each potato, crosswise, ¼ inch apart.
- Drizzle some oil on them, season with salt and pepper, place them in the oven and bake for 15 minutes
- Melt the butter in a small pan with garlic and gently infuse it for 5 minutes
- Remove potatoes from oven and generously baste again with garlic butter
- Bake them for an additional 15 minutes, baste again and bake for the last 10
- Top each potato with small pile of shredded cheese and place potatoes back into the oven and bake for an additional 5 minutes
Yorkshire Puddings – Chef Demo
Ingredients
- 2 large eggs, beaten.
- 80g plain flour
- 1⁄2 tsp sea salt
- 100ml whole milk
- Vegetable oil (or beef dripping)
Method
- Sift the flour into a bowl with the salt. Make a well in the centre and add the eggs and half the milk.
- Whisk to incorporate all the flour. Add the remaining milk and leave to rest until you’re ready to put in the oven.
- Put a dessertspoon of oil into 6 of a 12-muffin tin and place into a hot oven (230 degrees) until the oil is smoking.
- Carefully remove muffin tray from the oven and using a ladle, spoon into the hot oil. (Its should sizzle!)
- Put back in the oven and bake for 15 minutes. Try not to open the oven!!
Gravy
Ingredients
- 600ml of beef stock
- 60g of butter
- 3tbsp of flour
- 1 small onion, sliced
- salt and pepper
Method
- Melt the butter in a medium saucepan, add the onion and sauté it for a few minutes
- Add the flour, cook it for 2 minutes before starting to add the stock bit by bit
- Cook the gravy for 2 minutes, until it starts to thicken up and serve immediately or refrigerate
Apple Crumble
Ingredients: Serves 2
Filling
- 2 small cooking apples
- 4tbsp of brown sugar
- 2tbsp of flour
- 1/2tsp of vanilla extract
- 1/2tsp of ground cinnamon
- a pinch of ground nutmeg
- 1tsp of lemon juice
Topping
- 50g of flour
- 60g of brown sugar
- a pinch of cinnamon
- a pinch of ground ginger
- 50g of butter
- 40g of rolled oats
- Butter
Method
- Preheat the oven to 175C
- Butter a ovenproof dish
- Mix together all the topping ingredients and rub between your fingers until crumbly. Refrigerate until needed
- Mix together your filling ingredients, and place them into your dish without any gaps
- Sprinkle over the topping evenly, and bake for 45 minutes, placing tinfoil on top if it gets too brown
- Cool down for 5. minutes before serving
Bread and Butter Pudding
Ingredients: Serves 2
Filling
Brioche, sliced (5 slices)
Melted butter 20g plus extra for greasing
Demerara sugar 1tbsp
Sultanas 1tbsp
1 egg
Caster sugar 25g
Double cream 25ml
Full-fat milk 150m
Vanilla extract 1/4tsp
Method
Cut the brioche loaf into 1.5cm (⅝in) slices and brush each slice with melted butter on both sides. Arrange the slices in a spiral in the buttered dish.
To make the custard, place all the ingredients in a large bowl and whisk together by hand until well mixed. Pour the custard over the brioche in the dish and gently press the exposed bread crusts down into the liquid. Sprinkle with the demerara sugar and leave to stand for a few minutes. While the pudding is standing, preheat the oven to 180°C/160°C fan/Gas 4.
Half-fill the roasting tin with boiling water, and place the ovenproof dish in this. Bake in the oven for about 40 minutes until golden on top and puffed up. The layers will shrink down a little on cooling. Serve warm with cream.
Custard
Ingredients: Serves 2
- 2 egg yolks
- 1/2 tsp of vanilla extract
- 1/2 tsp of cornflour
- 1tbsp of caster sugar
- 150ml of whole milk
- 150ml of double cream
Method
- In a medium saucepan, add your vanilla extract, milk and heavy cream. Bring to a simmer at a medium-low heat – do not allow it to boil!
- In a medium bowl, whisk together the egg yolks, cornstarch and sugar. Whisk until it is smooth.
- Pour the hot milk mixture a cupful at a time into the egg yolks, whisking the yolks constantly – this ensures it doesn’t scramble.
- Turn the heat off, and quickly clean and dry your saucepan. Place the pan on low heat and pour in the mixture. Stir constantly with a wooden spoon until it is thick – this could take up to 20 minutes. It’s ready when you can draw a line through the custard. Pour into a large jug and place plastic wrap on the surface; this will stop a skin from forming.
We hope you enjoyed the class!
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