The online class was located at the cookery school in Didsbury, Manchester and hosted on zoom for a fully interactive class bespoke to the group.
Chef’s Tip: If you are using these recipes for a dinner party or evening at home, chop or dice all the ingredients for both the starter and main before you begin cooking.
Starter – French Onion Soup – Cheesy Crouton (vegetarian)
Main – Shallot and Cherry Tomato Tarte Tatin
French Onion Soup – Cheesy Crouton (vegetarian)
Ingredients – Makes 4
- . 25g butter
- . 2 medium to large red onions, halved and thinly sliced
- . 1 tsp sugar
- . 2 garlic cloves, thinly sliced
- . 1 tbsp plain flour
- . 400 ml water – traditionally this is made with a beef stock, but this is a veggie version
- . 1 Teaspoon Miso Paste (you can use a veggie stock cube)
- . 1 teaspoon soy sauce
- . 2 slices French bread (depending on size)
- . 20g gruyère, finely grated
- 1. Melt butter in a large heavy-based pan. Add the halved and thinly sliced onions and fry with the lid on for 10 mins until soft.
- 2. Sprinkle in 1 tsp sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.
- 3. Add 2 thinly sliced garlic cloves for the final few mins of the onions’ cooking time, then sprinkle in 1 tbsp plain flour and stir well.
- 4. Increase the heat and keep stirring as you gradually add the water, miso paste and soy sauce. Cover and simmer for 15-20 mins.
To serve, turn on the grill, and toast 2 slices French bread. When you turn the bread, heap grated gruyere cheese on and melt. Ladle the soup into heatproof bowls and top with the crouton.
Shallot and Cherry Tomato Tarte Tatin
Ingredients – Makes 4
For The Pastry:
- . 50g butter
- . 100g self-raising flour
- . 20g Parmesan cheese, finely grated
- . 1tsp thyme leaves
- . Pinch of salt
- . 1 medium egg yolk
For The Topping:
- . 25g butter
- . 4 medium banana shallot, peeled and halved or quartered lengthways
- . 1 tsp brown sugar
- . 1 large clove garlic, peeled and thin sliced
- . A few sprigs of fresh thyme
- . 12 baby plum or cherry tomatoes
- . 20-23cm heavy oven-proof frying pan or 2 foil takeaway containers
To make the pastry:
- 1. Rub the butter into the flour to crumb stage. Add the cheese, thyme and a pinch of salt, then the egg yolk whisked with 3 dessert spoons cold water. Mix to a soft dough. Knead lightly until smooth and flatten to a disc. Wrap and chill while you make the topping.
To make the topping:
- 1. Heat the butter in a pan, add the shallots, cut side up, and cook on a medium heat for about 6 mins, jiggling pan occasionally. Add the sugar, garlic and thyme, then turn the shallots over and cook for another 4-5 mins, until softened. Set the oven to 200°C/400°F/Gas Mark 6. If you are using the foils, screw up some grease proof paper and line the tray – it will stick out to help you remove.
- 2. Roll out the pastry until it is slightly bigger than the top of the pan. Put the whole tomatoes on top of the shallots in the pan, then lay the pastry over and tuck any extra down the sides.
- 3. Put the frying pan on the baking sheet and bake for 25 mins, until golden. Cool for 5 mins. Invert a plate on top of the pan, then turn the pan over, so the tart comes out. Scatter with more thyme and black pepper.
You will need!
- Kitchen Roll or Cloth
- Tea Towel (clean)
- Large Bowl for pastry
- 2 Wooden Spoons
- Measuring jug with approx 500ml water
- 3-4 teaspoons
- 1 fork
- Large Chopping Board
- Knife – ideally large as you want to chop down a few ingredients but you can work with a small knife
- Board or large plate for your prepared and chopped vegetables
- Frying pan – small for Tarte Tatin – ideally this can go in the oven, we will include a foil container in case
- Saucepan – for French onion soup
- Rolling Pin
- Bread Knife or serrated knife
- Ladle to serve soup
- 2 Bowls for Soup
- Board for your tart
- 2 Plates to eat
- 2 x knife/ Fork/ Spoon
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.
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