You are currently viewing Main Meals Recipes – Chicken & Chorizo Pasta Bake, Mushroom & Goat Cheese Risotto, King Prawn Pad Thai

Main Meals Recipes – Chicken & Chorizo Pasta Bake, Mushroom & Goat Cheese Risotto, King Prawn Pad Thai

Main Meals Recipes – Chicken & Chorizo Pasta Bake, Mushroom & Goats Cheese Risotto, KingPrawn Pad Thai

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.

We Cooked:

  1. Chicken & Chorizo Pasta Bake
  2. Mushroom & Goat Cheese Risotto
  3. Pad Thai with King Prawns

Chicken & Chorizo Pasta Bake 

Serves 4


  • 300g dried pasta
  • 100g chorizo, chopped
  • 2 garlic cloves, crushed
  • 3 chicken breasts, cut into chunks
  • 400g fresh cherry tomatoes
  • 2 tsp dried oregano
  • 1/2 tsp sugar
  • 1/2 tsp crushed chilli flakes
  • 30g fresh basil, torn
  • 3 tbsp grated Parmesan cheese
  • 150g mozzarella cheese, torn
  • Method:

    1. Heat the oven to 190 and bring a pan of salted water to the boil and cook the pasta according  to the packet instructions
    2. Heat a large frying pan on a high heat and cook the chorizo for 3-4 mins, until the oils are released and it starts to crisp. Add the garlic and chicken and fry for 5 mins, to brown.
    3. Add the cherry tomatoes, sugar and chilli flakes and stir together.
    4. Lower the heat and cook for 4-5 minutes, until the tomatoes start to break apart. 
    5. Add in the oregano and a cup of water. 
    6. Simmer for 10-20 minutes until the sauce is thick. 
    7. Stir until the Parmesan and check the seasoning.
    8. Add the pasta and mix well. Add in the basil and transfer to an oven-proof dish. 
    9. Scatter the mozzarella over the top and bake for 20-25 mins, until golden brown and bubbling. 

Mushroom & Goat Cheese Risotto

Ingredients – Serves 2:

  • – 2 tsp Oil
  • – 50g parmesan grated
  • – 1 garlic clove, crushed into a paste
  • – 1/2 onion, finely chopped
  • – 130g risotto rice
  • – 100ml white wine
  • – 500ml vegetable stock
  • – lemon zest and juice
  • – fresh chives, plus parsley/basil
  • 80g goat cheese
  • 150g wild or button mushrooms 


  1. Finely dice the onion and crush the garlic into a paste using salt.
  3. Slice the mushrooms and heat a saucepan with a little oil. 
  4. Fry the mushrooms for 3-4 minutes, then add half of the garlic.
  6. Cook for a further 2-3 minutes, then remove from the pan. 
  7. Add a little more oil and cook the onion until soft and translucent. Add the remaining garlic and cook for another minute.
  2. Add the rice and stir through the onions, cooking for a minute before adding the wine.
  4. 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.
  6. Add the goat cheese and lemon zest with the final ladle of stock.
  8. Finish with grated parmesan, chopped herbs and a squeeze of lemon

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


  1. Heat oil in a wok add the garlic and fry till golden brown taking care not to burn.
  3. When you can smell the aroma add the noodles stir fry for 1 minute and add a little water to soften.
  5. Add the prawns with the fish sauce, tamarind, sugar and beancurd, stir fry for 1 minute keeping the noodles as separate as possible.
  7. 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.
  9. Serve hot with a side dish of spring onion beansprout and a slice of lemon.

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