Award Winning Food Sorcery – Cookery School has gone live!
We hope you enjoyed your online cookery class as much as we did, all the recipes are below along with a reminder video of some of the dishes. If you have any questions for chef please do get in touch and we’ll get back to you as soon as possible.
The online class was located at the cookery school in Didsbury, Manchester and hosted on zoom. We host classes bespoke to groups, call us on 0161 706 0505 to find out more.
Chef’s Tip: The recipes are vegetarian, if you’d like to add any meat of fish feel free to do so. Prawns are a great addition or chicken works well – get creative and add your favourite.
Meal: Elotle with feta and coriander, Fresh Coconut Soft Tacos, Smoky Salsa, Mexican Black Beans, Spiced Cauliflower
Elote (Mexican Grilled Corn), Serves 2
Traditionally this dish is made with parmesan, butter and olive oil. However this healthier version skips the butter and oil, replaces the parmesan with some crumbled feta and we think works well. If you are worried about the corns sticking to the pan, you can use a little coconut oil to grease the cobs.
Ingredients – Serves 2
- . 2 corn on the cob
- . ½ teaspoon cayenne powder
- . Tablespoon crumbled feta
- . 1/2 lime, cut into 4 wedges
- 1. Heat your frying pan to high heat and then using tongs, turn occasionally until cooked through.
- 2. Serve on the plates with a squeeze of lime and a sprinkle of feta and coriander
Fresh Coconut Taco Dough
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 – serves 2
- . 150g plain or 00 flour – plus extra for dusting
- . Teaspoon of coconut oil
- . 100ml water
- 1. Add the flour, coconut oil & 100ml 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. Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook. Then split into 16 small balls (clearly, you can make larger balls of dough for larger tacos)
- 3. 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 tacos to your pan at a time and cook until you see the taco blister and char. Once both sides cooked, keep wrapped in tea towel – this softens the taco. Cook all your tacos and then you are ready to serve.
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! Here are a few of our favourites, with recipes where required. Layer your preferred combination as you like – it’s easy to get carried away and overload, but that’s half the fun!
- Shredded lettuce, cucumber, tomato, jalapeno chilli,
- crumbled feta, fresh coriander, paprika to sprinkle
- Spiced Cauliflower (recipe below)
- Smokey Salsa (recipe below)
- Mexican Black Beans – we will have this as a side dish, but it also works on your tacos (recipe below)
Cauliflower is an underused ingredient and often served as a soggy boiled/ steamed vegetable. Roasting cauliflower is great, spice accordingly to match your style of cuisine.
- . 4-5 florets of cauliflower
- . ½ teaspoon cumin powder
- . ½ teaspoon coriander powder
- . Teaspoon coconut oil
- 1. Pre-heat oven to 180C, roughly chop you cauliflower, not too small
- 2. Sprinkle with the spices and oil, mix together with your hands.
- 3. Pop into centre of the oven and it’s ready after about 12 minutes – it will look slightly browned and will be soft to touch. Place in serving bowl.
- . Dried chipotle chilli
- . ½ Red pepper – deseeded
- . ½ red onion – cut in 2
- . 2 garlic cloves – peeled
- . 1 tomato – green stalk removed and quartered
- . 1 cactus top
- . 1 tomatillo
- . Pinch Salt (to taste)
- . Water
- . ¼ lime
- 1. Take your chipotle chilli and place in a mug or small bowl – cover with boiling water. Set aside
- 2. Prepare your vegetables and place in pan – cover with tap water.
- 3. Place on hob and bring to boil, then reduce to simmer.
- 4. After about 15 minutes take your chipotle chilli and add into the pan – these can be really spicy so test the water that the chilli is soaking in and add a smaller or larger piece as you prefer. Do not discard the chipotle water.
- 5. In total, the salsa will simmer for 25-30 minutes, until the larger pieces of pepper and onion are soft.
- 6. Drain using a colander and tip onto your chopping board.
- 7. Slice all the solids, breaking down the ingredients into a salsa texture.
- 8. Return the mixture to the pan and on medium heat, this reduces the water content. Taste and add pinch of salt, if you need more spice, add the chipotle water.
- Once you have achieved the texture and flavour, squeeze quarter lime and remove from heat.
- Place in serving bowl.
Mexican Black Beans
- . Tsp cumin powder
- . Tsp coriander powder
- . Fresh coriander – small handful, chopped, stalks and leaves
- . ½ Red onion – finely diced
- . 1 can of black beans (400g)
- 1. Add the cumin and coriander powder plus half your coriander, the diced red onion and the black beans (do not drain the black beans, use all the liquid from the can) into a pan and then using the black bean can, add some water to cover the beans. Stir and bring to the boil, then leave to simmer.
- 2. After 10-15 minutes, check that the beans are soft – you do this by squashing against the side of the pan. Once they are soft, roughly mash with the fork and then return to the heat to reduce down, Remove from heat and place into serving bowl.
- 3. Garnish with the remaining coriander, feta and some sliced chilli.
Take a look at our classes online, booking is easy and you’ll be sent a confirmation email. Cookery gift vouchers are available and never expire.