we hope you enjoyed your cookery course at Food Sorcery. You’ll find the recipes you cooked below, if you have any questions for chef just ask and we’ll get back to you as soon as possible.
Good Luck with your studies.
Ingredients – Serves 2:
- 150g of rice
- 300g/ml of water
- 1tsp salt
- Place rice, salt and water into a sauce pan, bring to simmer, cover and cook for 12 minutes.
- let it stand and rest for another 5 minutes off the heat, eat or chill in the fridge
Brown rice/wholegrain/red or black rice
Ingredients – Serves 2:
- 150g of rice
- sauce pan full of water
- 2tsp of salt
- Wash the rice thoroughly.
- Bring a medium sauce pan full of water to boil and add salt.
- Throw in your rice and cook for 20-25 minutes, depending on rice, strain when tender.
- Eat immediately or chill.
Sushi Rice/sticky rice
- Use good quality sushi rice. (we prefer nishiki or koshi: Yutaka brand)
- 1 sushi roll needs about 100g of uncooked rice.
- You can soak sushi rice before rinsing for 20 minutes for more tender grains.
- Rinse at least 3-4 times under running cold water, until it runs clear.
- Rice to water ratio: 250g of rice: 330g of water.
- Place in a pan, cold, medium heat, no lid at this point, waiting to start simmer.
- After bubbles appear, place the lid on your pan, turn the heat down and simmer for 11 minutes.
- Turn off the heat and let rest for 20 minutes, do not remove the lid.
- Add seasoning, mix well and chill well in a refrigerator before using. (ideally overnight)
Ingredients – Serves 4
- – 1 tbsp of good quality oil
- – 3 cups of cooked sticky rice
- – 2 cloves of chopped garlic
- – 1 sliced red onion
- – 2 chopped spring onions
- – Asparagus 4x spear
- – Tender stem broccoli, 8x stem
- – A handful of chopped coriander
- – 1 tbps soy sauce
- – Tender stem broccoli and any other veg you like
- Heat wok and add oil, onion and garlic, fry for 2 minutes.
- Throw in asparagus, broccoli, spring onion, and soy sauce, and warm up.
- Add rice, toss around, and mix well with the rest of the ingredients-push on one side of the pan.
- Mix with the rice and finish with chopped coriander.
How to cook pasta
Never add oil to the water!
Taste it after this time and decide if it’s cooked enough while still has a bite to it.
Save a cup of starchy pasta water to her you emulsify your sauce.
Strain the pasta, toss in a little bit of extra virgin olive oil to prevent sticking together.
1 tbsp. extra-virgin olive oil
1 onion, chopped
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
500 g minced beef
2 cloves garlic, crushed
120 ml dry white wine (optional)
1 can chopped tomatoes
3 tbsp. tomato pureé
2x sprig of thyme, leaves only
450 ml beef (or chicken) broth
1 bay leaf
230 ml whole milk
3/4 tsp. Flaky sea salt
Freshly ground black pepper·
In a large casserole dish over medium-high heat, heat oil. Add onion, carrot, and celery, and cook until soft, about 7 minutes. Stir in beef, thyme and garlic, breaking up meat with the back of a spoon. Cook until no longer pink and lightly seared, about 8 minutes.
Add wine, and bring the mixture to a simmer. Cook until the wine is mostly reduced. Stir in tomatoes, tomato paste, stock, and bay leaf, then reduce heat and simmer for 1 hour, allowing flavours to meld.
Discard bay leaf, then gradually stir in milk. Cover with a lid slightly ajar and simmer, stirring occasionally, until milk is fully incorporated about 45 minutes. Season with salt and pepper.
Basic white sauce- Bechamel
Makes 500ml of sauce
50g of butter
50g of plain flour
500ml of whole milk
salt to taste
white pepper to taste
Melt the butter in a saucepan, then add the plain flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins.
Add the milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.
You can turn this basic sauce into mac and cheese or cauliflower cheese sauce by adding 150g of grated cheddar or mozzarella.
If the sauce is too stringy you can quickly blend it for a smoother texture.
600g of bolognese sauce
1x packet of lasagne sheets
5x ladle of Bechamel
a handful of grated cheese of your choice, we used parmesan
Heat the oven to 180C/160C fan/gas 4. Spread a spoonful of the meat sauce over the base of a roughly 3.5-litre baking dish. Cover with a single layer of dried pasta sheets, snapping them to fit if needed, then top with a quarter of the béchamel. Spoon over a third of the meat sauce and scatter over a little of the parmesan.
Repeat the layers – pasta, béchamel, meat and parmesan – two more times to use all the meat sauce. Add a final layer of pasta, the last of the béchamel and the remaining parmesan. Set the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.
- 3 large baking potatoes (around 1kg)
- 1 tbsp olive oil
- Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins.
- Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren’t overlapping. Roast for 30 mins, turning halfway until golden and crisp.
Mac & Cheese
side dish for 2
- 120g Cooked Macaroni
- 50g Grated Cheddar Cheese
- 40g Plain Flour
- 40g Butter
- 300ml Whole Milk
- 1/2 Mozzarella Ball
- Salt & Cracked Black Pepper
- Melt the butter in a small saucepan, then stir in the flour until smooth.
- Add the milk a quarter at a time and stir until thick and glossy before adding more.
Once all of the milk is added and the sauce is smooth.
- Add the cheese and stir until melted.
- Season and taste.
- Add the coriander, then stir in the pasta.
- Transfer to one or two oven-proof dishes. Top with some torn mozzarella and bake until golden brown on top.
Cheesy Beef Quesadilla (for a vegetarian version use minced tofu)
Ingredients – Serves 4:
- – 1 lb. ground beef – for a vegetarian version use minced or finely chopped tofu
- – Salt
- – Freshly ground black pepper
- – 2 cloves garlic, minced
- – 1 onion, diced
- – 1 tbsp. Taco Seasoning
- – 2 tbsp. tomato paste
- – 8 oz. can black beans, rinsed and drained
- – 2 avocados, pitted and diced
- – 1/4 chopped fresh coriander
- – 4 tsp. canola oil, divided
- – 4 large flour tortillas
- – 8 oz. shredded white Cheddar
- – 1 lime, cut into wedges
- – Sour cream, for serving
- 1. In a large cast-iron skillet over medium-high heat, brown beef, breaking up with a wooden spoon. If using Tofu, lightly fry. Season with salt and pepper. Sauté with garlic and onion until softened, 3 to 4 minutes. Add taco seasoning, tomato paste, 1 tbsp water and black beans; cook on medium-low for 5 minutes. Turn off heat and mix in avocado and coriander.
- 2.Warm a large non-stick pan over medium heat with 1 teaspoon oil. Place a flour tortilla in the pan and sprinkle half with cheese, beef (or tofu) mixture and more cheese. Fold tortilla over and fry lightly on both sides until cheese is melted. Repeat with remaining tortillas. To save time, use two non-stick pans.
- 3. Cut quesadillas into wedges and serve with lime wedges and sour cream.
Katsu-Style Curry Sauce
Ingredients – Serves 4
- – 1tbsp of olive oil
- – 1 onion, diced
- – 2cloves of garlic
- – 3cm of ginger, grated
- – 1 carrot, peeled, grated
- – 1tsp of mild curry powder
- – 2 tsp of Japanese curry spice mix (or madras)
- – 100ml of veg stock
- – Salt and pepper
- – 300ml of coconut milk
- – 1tbsp of light soy sauce
- Heat the oil in a small saucepan, add onion, garlic, ginger and spices, fry for a couple of minutes, add carrot, fry for additional two minutes. Pour in the veg stock and coconut, simmer for about 20 minutes to reduce the liquid, season well and blend if you prefer smooth sauce.
Melt in the Middle Chocolate Fondant
Ingredients – Makes 2
- 50g Plain Flour
- 50g Caster Sugar
- 50g Butter
- 50g Dark Chocolate (60-70% cocoa solids)
- 1 Egg
- 1 Egg yolk (Optional: for extra gooeyness)
- Preheat the oven to 190˚C/170˚C fan/Gas 5
- Grease 2 ramekins with butter.
- Dust inside of ramekins with cocoa powder
- Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally.
- Remove from the heat then add the rest of the ingredients and mix together until smooth and well combined.
- Pour the chocolate mixture into the ramekins.
- Leave to set in fridge for minimum 20minutes but can be overnight.
- Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little.
- Remove from the oven, and gently loosen the edge.
- Carefully invert each fondant onto a plate. Serve with crème fraiche or vanilla ice cream, mint and berries.
- 1 small -medium chicken
- 2 cloves of garlic
- 1 medium onion
- 1 orange
- 1 celery stalk
- 1 carrot
- handful of mushrooms
- 50g of butter
- a sprig of thyme
- Salt and pepper
- drizzle of olive oil
- Preheat the oven to 190C.
- Place the chicken in a deep roasting tray, splash with oil and season with salt and pepper
- Place quartered orange into chicken cavity with crushed garlic, thyme and halved onion
- Pour a cup of water under the chicken, scatter around halved mushrooms, sliced carrot and celery
- Bake until golden brown, internal temperature next to bone needs to be over 75C. This will take between 40-60 minutes, depending on the size of your chicken.
- 1 courgette, diced
- 1 red pepper, sliced
- 1 red onion, sliced
- 100g of tender-stem broccoli
- 2 cloves of garlic, crushed
- 1tbsp of oil of your choice
- salt and pepper to taste
- a few sprigs of thyme
- Preheat the oven to 185C.
- Line a baking tray with grease-proof paper and place all of the ingredients well, well combined, on top in a single layer.
- Bake in the oven until the biggest and firmest veg is cooked or until slightly charred (roughly 20 minutes)
Ingredients – Serves 2
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 tin of plum tomatoes
- 1 sprig of basil, whole
- 1 tbsp of parsley, chopped
- Zest of 1 lemon
- 1 tbsp balsamic vinegar
- 1 tbsp of extra virgin olive oil
- Heat the oil in a small pan and add onion and garlic, sauté for a couple of minutes until translucent.
- Add tomatoes, balsamic and sprig of basil and simmer for 15-20 mins.
- Season well and add the lemon zest and parsley at the end.
- Blitz with a handheld blender or mix until it’s a smooth sauce.
- – 4 Tbsp Marinara sauce (cold)
- Handfull of grated mozzarella
- 1 sheet of shop-bought pizza dough
Toppings Such As:
- – Peppers
- – Mushrooms
- – Red Onions
- – Chopped Ham
- – Sliced Tomatoes
- – Olives
- Preheat oven to 200C.
- Roll pastry to fit baking sheet.
- Spread tomato sauce on top of dough.
- Sprinkle with cheese, toppings & herbs. Season well.
- Bake until dough edges look golden.
- Pizza can be par-baked (to halt dough from rising) and baked thoroughly at later date.
- Bake approx 12 mins depending on size of dough.
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
Ingredients – Makes 4:
- – 250g of minced chicken
- – 2 spring onions, thinly sliced
- – 2tsp of Kiso curry mix (can be replaced with madras)
- – 1tsp of togarashi spice mix (can be replaced with 1/2tsp of chilli powder and sesame seeds)
- – A few chopped chives
- – 2 cloves garlic, grated
- – 2 tbsp soy sauce
- – 2 tsp sesame oil
- – 2 tsp freshly grated ginger
- – 2 tsp fish sauce (optional)
- – 40 dumpling wrappers
- – Vegetable oil, for frying
- Make dumpling filling: In a large bowl, combine chicken, spring onions, chives, garlic, soy sauce, sesame oil, ginger, and fish sauce. Stir ingredients together, using your hands or a wooden spoon, until fully combined.
- Line a small baking sheet with parchment paper and dust lightly with flour.
- Place 4 dumpling wrappers on your work surface, and keep the remaining wrappers covered with a clean kitchen towel. Place a heaping teaspoon of chicken filling just below the centre on each wrapper. Wet the edge of the wrapper with water and fold the top half over the bottom half and pinch the border to seal. Alternatively, pleat dumplings by making small folds starting on one edge and ending on the other, pinching firmly to seal after each fold. Place on a prepared baking sheet and continue stuffing and sealing dumplings until all pork mixture is used.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add dumplings in an even layer, sealed side up. Fry for 1 to 2 minutes, or until golden on the underside.
- Add 1/3 cup water to the skillet, lower the heat to medium-low, and cover with a tight-fitting lid. Let steam for 3 minutes, then adjust the lid so it is ajar, allowing steam to escape. Cook until no water remains, about 3 minutes more.
- Use a spatula to transfer dumplings to a serving plate, crisp side up. Repeat the process until all dumplings are cooked.
- Serve pot stickers with dipping sauce on the side.
Ingredients – Serves 2:
- – 185g plain or 00 flour – plus extra for dusting
- – 20 ml of olive oil
- – 80ml water
- – 0.5tsp of baking powder
- 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.
- Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook.
- 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.
- Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
- Add 2 -3 flatbreads to your pan at a time and cook until you see the rotis blister and char.
- Once both sides cooked, keep wrapped in tea towel – this softens your flatbreads.
Sweet Potato Gyoza Recipe (Vegetarian, Dairy Free)
Ingredients: Makes 40
- – 150g shredded cabbage (Nappa or any other softer white/green cabbage)
- – 1/2 teaspoon salt
250g mashed sweet potato (plain, unseasoned)
- – 1/2 tablespoon grated fresh ginger
- – 2 minced garlic cloves
- – 1 tablespoon chopped spring onions (use only the green part)
- – 2 teaspoons white miso paste
- – 1 teaspoon sesame oil
- – 1/4 teaspoon caster sugar
- – 40 gyoza wrappers* (use vegan ones for a vegan recipe)
- – 4 teaspoons sesame oil
- – 120ml cold water
For the dipping sauce
- – 6 tablespoons soy sauce
- – 3 tablespoons rice vinegar
- – A few drops of sesame or chilli oil
- Sprinkle the salt over the minced cabbage in a small bowl. Stir and leave it for 10 minutes. Squeeze the cabbage firmly in a sieve to drain and discard the excess water. Transfer the minced cabbage into a large deep bowl.
- Add the sweet potato puree, ginger, garlic, spring onion, miso paste, one teaspoon of sesame oil and the sugar. Mix everything together with a wooden spoon.
- Line a large tray with baking paper. Fill a small cup with cold water.
Place a gyoza wrapper on a flat dry surface and put a heaped teaspoon of the sweet potato mixture in the centre (see picture above).
Dip one finger in the cold water and trace a line along half the edge of the gyoza wrapper (see picture above).
Fold the wrapper over to enclose the filling. Pinch the wrapper in the centre at the top to seal that spot.
Holding the filled wrapper in your left hand (or right one if you are left-handed), pleat the top of the wrapper (see pictures above). Set aside on the lined tray keeping the edge up. Repeat with the rest of the gyoza dumplings.
- For the cooking part, use a large frying pan or skillet with a tight-fitting lid.
Put the pan over a medium heat and add one teaspoon of sesame oil. When it is hot, place half the gyoza in the pan (or as many that will fit) with their edge up. Cook for about 3 minutes or until the bottom of the gyoza is golden.
Add in 60ml of the cold water and cover immediately with the lid. Steam for about 2 minutes or until most of the water has evaporated.
Uncover, let the water evaporate completely, then add one teaspoon of sesame oil. Cook until the gyoza is crispy in the bottom (when shaking the pan, the dumplings should slide; if not, set the pan aside and cover with the lid for another 2 or 3 minutes).
The gyoza dumplings should be slightly translucent and the filling should be firm.
- Flip the gyoza dumplings on a large serving plate , browned surface up. Cover with aluminum foil while cooking the other batch (repeat the cooking actions) if you are making them all in one go.
Serve with the dipping sauce (mix the ingredients in a small bowl).
white wine velouté
Ingredients – Serves 4:
- – 2tbsp olive oil
- – 1 onion (finely chopped)
- – 1 clove garlic (crushed)
- – Salt
- – 100ml dry white wine
- – ½ tsp of madras curry spice
- – 1 cup of veal stock
- – 1/2 cup of double cream
- – Freshly ground pepper
Heat the oil in a large pan set over a medium heat until hot.
Add the onion, garlic and a pinch of salt and cook gently for 5 minutes until softened, followed by curry spice, cook for additional 30 seconds.
Add the wine and boil for 2 minutes to evaporate the alcohol.
Add the stock and cream, stir well, and cook for 10 minutes. Blend with a stick blender until smooth if you prefer silky sauces. You can pass the sauce through a fine strainer for extra smooth results.
Season to taste with salt and pepper, serve immediately or refrigerate for up to 3 days.
Ingredients – Makes 1 cup:
- – 1 can chickpeas
- – 1/4 cup (60 ml) fresh lemon juice, 1 large lemon
- – 1/4 cup (60 ml) well-stirred tahini
- – 1 small garlic clove, minced
- – 2 tablespoons (30 ml) extra-virgin olive oil
- – 1/2 teaspoon ground cumin
- – Salt to taste
- – 2 to 3 tablespoons (30 to 45 ml) water
- – Dash ground paprika or sumac
- In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
- Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice.
- Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
- Open, drain, and rinse the chickpeas.
- Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
- Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
- Taste for salt and adjust as needed.
- Serve hummus with a drizzle of olive oil and dash of paprika.
- Store homemade hummus in an airtight container and refrigerate up to one week.
Muhammara (roasted red pepper dip) – Starter & Main
Ingredients – Serves 6
- 2 red bell peppers
- 4 tablespoon Extra Virgin Olive Oil divided
- ¼ lb shelled toasted walnuts
- 1 garlic clove roughly chopped
- 2 ½ tablespoon tomato paste
- ¾ cup bread crumbs
- 2 tablespoon pomegranate molasses I used this one
- 1 teaspoon Aleppo pepper
- ½ teaspoon sugar
- 1 teaspoon sumac
- ½ teaspoon salt
- ½ teaspoon cayenne pepper optional
- Preheat the oven to 425 degrees F.
- Brush the bell peppers with olive oil, and place in a lightly oiled oven-safe pan or cast-iron skillet. Roast the peppers for 30 minutes or so, turning them over once or twice.
- Remove from the oven and place the peppers in a bowl. Cover for a few minutes to make them easier to peel. When cool peel, remove the seeds, and slice.
- In a food processor, combine the pepper, 3 tablespoon extra-virgin olive oil, walnuts, tomato paste, breadcrumbs, pomegranate molasses, Aleppo pepper, sugar, sumac, salt and cayenne. Blend to a smooth paste.
- Transfer to a serving bowl and garnish with walnuts and fresh parsley.
Cucumber & Mint Yoghurt dip – Main
Ingredients – Serves 2:
- – Small pot yoghurt
- – Half cucumber
- – Small bunch mint, small bunch parsley (from above)
- – Salt & Pepper
- Grate cucumber, chop herbs, mix together with the yoghurt (option to add spices)
Red Pepper & Mozzarella Arancini with Rustic Herb Pesto
- – 1/2 bulb of mozzarella, torn into pieces
- – 1 roasted red pepper (could be from jar), sliced
- – 500g Risotto rice, cooked and chilled thoroughly
- – 1 egg
- – Bowl of plain flour
- – Bowl of breadcrumbs
- – Vegetable oil for frying
- – Parsley, handful chopped
- – Lemon zest
- Form a rough ball out of risotto rice, about 3cm big.
- Flatten the ball, stuff with red pepper and mozzarella, turn into a ball again, neater this time, carry on with the rest of the rice.
- Get a 3 separate mixing bowl ready, place flour in the first, beaten egg in the second and breadcrumbs in third.
- Dip your risotto balls in the same order, coating the arancini without any uncoated patches.
- Heat up enough oil to cover arancini halfway on medium-high heat and fry until golden.
- If you made larger balls of rice you might need to place them through the oven on 180C for 5 minutes to melt the cheese in the centre.
For the Herb Pesto:
Ingredients – Serves 4:
- – 1 clove of garlic
- – 1/2 big bunch of fresh basil
- – Handful of chives
- – Handful of coriander
- – 1 handful of pine nuts
- – 1 good handful of freshly grated Parmesan cheese
- – extra virgin olive oil
- – 1 lemon
- Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
- Pick, roughly chop and add the basil, followed by coriander and chives, then blend in a food processor.
- Add the pine nuts (very lightly toast first, if you like) to the mixture and blend again, same with the parmesan.
- Drizzle in some oil – you need just enough to bind the sauce and get it to an oozy consistency.
- Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
- Add a squeeze of lemon juice at the end.
- ¼ fresh cucumber, deseeded and diced
- 100g cooked and cooled cous cous or bulgar wheat – make sure you break the grains up with a fork and drizzle some olive oil through.
- ½ pepper (any colour, although red/ yellow are the sweetest) – deseeded and small dice
- 1 fresh tomato – quarter, deseed and dice
- Handful of each of the following fresh herbs:
- Mint leaves (no stalks); Coriander, parsley, and dill – rough chop
- Extra Virgin Olive oil – 1 tablespoon
- Salt & Pepper to Taste
- Optional – add radish and spring onions
Take a Look at our cookery classes. Gift vouchers are available and never expire.