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 for the family to cook again.
- Main & Sides; Shawarma, Lime Slaw, Flatbread, Mint Yoghurt
- Dessert; Crème Brulee
Ingredients – Serves 4:
- – ¾ tbspground cumin
- – ¾ tbspturmeric powder
- – ¾ tbspground coriander
- – ¾ tbspgarlic powder
- – ¾ tbsppaprika
- – ½ tspground cloves
- – ½ tspcayenne pepper, more if you prefer
- – Salt
- – 8 boneless, skinless chicken thighs
- – 1 large onion, thinly sliced
- – 1 large lemon, juice of
- – ⅓ cup extra virgin olive oil
- – 6 pita pockets
- – Mint yoghurt
- – Lime slaw
- In a small bowl, mix the cumin, turmeric, coriander, garlic powder, paprika and cloves. Set aside the shawarma spice mix for now.
- Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
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.
Ingredients – Serves 2:
- – 1x lime zest and juice
- – 1 tsp of caster sugar
- – 3 tbsp of olive oil
- – 1x handful of chopped coriander
- – ¼ red cabbage, shredded
- – ¼ white cabbage, shredded
- – 1 carrot, grated
- – 1x shallot, sliced
- – 1 green chilli, sliced
- – 1tbsp of Asian mayo (optional)
- In a bowl, combine sugar, lime zest and juice. Whisk until well combined and sugar has melted.
- Start stirring in the oil, gradually, still whisking.
- Add white and red cabbage, pinch of salt and pepper and roughly rub the marinade in.
- Add the rest of the ingredients and correct the seasoning.
- We could use a tbsp. of mayonnaise or yoghurt for a creamy version of the slaw.
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)
Ingredients – Makes 4:
- – 2 cartons double cream, 1 large (284ml) plus 1 small (142ml)
- – 100ml whole milk
- – 1 vanilla pod
- – 5 large egg yolks
- – 50g golden caster sugar, plus extra for the topping
- Heat the oven to 150c. Sit four 175ml ramekins in a deep roasting tin at least 7.5cm deep (or a large deep cake tin), one that will enable a baking tray to sit well above the ramekins when laid across the top of the tin.
- Pour the large and small cartons of double cream into a medium pan with the milk.
- Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside.
- Put the egg yolks and sugar in a mixing bowl and whisk for 1 min with an electric hand whisk until paler in colour and a bit fluffy.
- Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat.
- Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan.
- Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it, encouraging any stray vanilla seeds through at the end.
- Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give the mixture a stir.
- Pour in enough hot water (from the tap) into the roasting tin to come about 1.5cm up the sides of the ramekins. Pour the hot cream into the ramekins so you fill them up right to the top – it’s easier to spoon in the last little bit.
- Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate.
- Bake for 40-45 mins until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don’t let them get too firm.
- Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes only, then put in the fridge to cool completely. This can be done overnight without affecting the texture.
- When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover.
- Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar – then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised. Serve when the brûlée is firm, or within an hour or two.