Main Meals Recipes – Chicken & Chorizo Pasta Bake; Keralan Prawn Curry;

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Main Meals Recipes – Chicken & Chorizo Pasta Bake; Keralan Prawn Curry;

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Our 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:

Arabiatta Sauce

Chicken & Chorizo Pasta Bake

Chicken and Pepper Fajita Mix

Pad Thai with Prawns

Arabiatta Sauce

Ingredients:

  • – 1 tin of chopped tomatoes
  • – 2 cloves garlic, roughly chopped
  • – 1 teaspoon of harissa paste (if you don’t like spice, use tomato paste)
  • – Salt & Pepper
  • – 1 Banana Shallot, finely diced
  • – 1 teaspoon sugar
  • – Sprig Thyme – stalks removed, roughly chopped
  • – Teaspoon of olive oil
  • – 1 chorizo sausage, diced
  • – 100ml red wine

Method:

  1. In a small pan, heat the olive oil then soften the shallot for a minute and add garlic, cook for an extra minute.  Chorizo will be next, sauté it for 3 minutes. Add the harissa paste and wine, reduce for 2 minutes. Then add tomatoes and stir – season with salt and pepper, plus a teaspoon of sugar, simmer for 15 minutes.
  2.  
  3. Serve with pasta, optionally toss a little bit of rocket through before serving

Chicken & Chorizo Pasta Bake

Ingredients:

  • – 1 Chicken Breast
  • – 1 Chorizo
  • – 4 fresh tomatoes
  • – 1 clove garlic, roughly chopped
  • – 1 teaspoon of harissa paste (if you don’t like spice, use tomato paste)
  • – Salt & Pepper
  • – 1 Banana Shallot, finely diced
  • – 1 teaspoon sugar
  • – Sprig Thyme – stalks removed
  • – Teaspoon of olive oil
  • – Lemon – squeeze.

Method:

  1. Using a box grater, grate the tomatoes into a bowl – discard the skins.
  2.  
  3. Dice Chicken and Chorizo.
  4.  
  5. In a small pan, heat the olive oil then soften the garlic and shallot. Add chicken and chorizo. Then add the harissa paste, the tomatoes and stir – season with salt and pepper, plus a teaspoon of sugar, simmer for 15 minutes – taste and then keep warm until needed.  Add squeeze of lemon as you serve.

Chicken and Pepper Fajita Mix

Ingredients:

  • 2 chicken breasts, diced
  • 1 red onion, sliced
  • 2 cloves of garlic, crushed
  • 1 red pepper, de-seeded, sliced
  • Handful of pickled jalapenos
  • ½ tsp of cumin
  • ½ tsp of smoked paprika
  • 1 plum tomato, roughly chopped
  • Tbsp of chopped coriander
  • 1 lime, cut into wedges
  • Salt and pepper
  • Splash of oil for cooking

Method:

  1. Get a non-stick frying pan on heat, add splash of oil, make sure it’s hot before we start adding anything into our pan.
  2.  
  3. Sauté onion until translucent, add a pinch of salt and pepper.
  4.  
  5. Garlic goes in next, saute for an extra minute, make sure we don’t burn it.
  6.  
  7. Add chicken, fry until there is no raw meat visible around the edges and add cumin and paprika.
  8.  
  9. Stir in the pepper, fry for an extra couple of minutes, followed by jalapenos and chopped fresh tomato.
  10.  
  11. Add a splash of water and cook until chicken is done (75C) and the sauce has thickened.
  12.  
  13. Correct seasoning, finish with chopped coriander and lime.
  14.  
  15. Serve with our homemade tacos.

Taco’s

Makes about 16 small tacos – we will make about 8 during the class, you can save the remaining dough in a bowl covered in cling film or roll the ball of dough in cling.

Ingredients:

  • – 185g plain or 00 flour – plus extra for dusting
  • – 20ml of olive oil
  • – 80ml water
  • – 0.5tsp of baking powder

Method:

Method:

  1. Add the flour, baking powder, olive oil & 80ml water to the mixing bowl, stir all together using a wooden spoon…once it all combines, take the dough with your hand until it becomes a springy dough.   If your dough is too sticky, add a little more flour. If too crumbly, add a little more water.
  2.  
  3. Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook.  Then split into 3 – you will make your tacos, burritos and quesadilla later.

Tacos:

  1. Split dough into 8 balls, heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin.
  2.  
  3. Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
  4.  
  5. Add 2 -3 tacos to your pan at a time and cook until you see the taco blister and char.
  6.  
  7. Once both sides cooked, keep wrapped in tea towel – this softens the taco.
  8.  
  9. Cook all your tacos and then you are ready to serve.

Burrito & Quesadilla: Split dough into 2, roll out to desired size and cook as above.  Cover and set aside.

Toppings:

You can top your tacos with anything you like, we will make a couple of toppings, avoiding the traditional gooey cheese and sour cream! Layer your preferred combination as you like – it’s easy to get carried away and overloaded, but that’s half the fun!

Shredded lettuce, cucumber, tomato, jalapeño chilli, cheese, sour cream, fresh coriander.

Pad Thai with Prawns

Ingredients – Serves 2:

  • Clear noodles 300 grams
  • Prawns 30 grams
  • Bean curd
  • Egg 2
  • Beansprout 50 grams
  • Spring onion 50 grams
  • Peanuts  half cup
  • Sugar 3 tablespoon
  • Garlic 1 tablespoon
  • Tamarind 3 tablespoon
  • Fish sauce 2 tablespoon
  • Cooking oil 4 tablespoon

Method:

  1. Heat oil in a wok add the garlic and fry till golden brown taking care not to burn.
  2. When you can smell the aroma add the noodles stir fry for 1 minute and add a little water to soften.
  3. Add the prawns with the fish sauce, tamarind, sugar and beancurd, stir fry for 1 minute keeping the noodles as separate as possible.
  4. Scoop the noodles to one side of the wok and add a little oil with 1 egg and scramble the egg until set. Now mix all the noodles and egg together with bean sprout peanut and a little chilli to spice up the taste if you wish.
  5. Serve hot with a side dish of spring onion beansprout and a slice of lemon.

We hope you enjoyed the class!

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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