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Parent & Teen Cooking Together – Risotto; Parmesan Chicken; Tiramisu;

Our Cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners for the family to cook again.

You Cooked:

  • Main & Sides: Crispy Parmesan and Lemon Chicken with Pea, Lemon & Mint Risotto and Pesto;
  • Dessert: Tiramisu;

Crispy Parmesan & Lemon Chicken

Ingredients – Serves 4:

  • – 4x chicken breast
  • – Zest of 2 lemons
  • – 30g of grated parmesan
  • – 200g of panko breadcrumbs
  • – 100g of plain flour
  • – 3x eggs, beaten
  • – Vegetable oil for frying


  1. Cut chicken breasts into thinner slices or even goujons.
  3. Prepare three separate bowls and place flour in first, beaten eggs into second and mixture of breadcrumbs, lemon zest and parmesan into third.
  5. Coat the chicken in flour, egg and breadcrumbs mix in that order.
  7. Heat up a non-stick pan with the oil in it and fry the coated until golden and cooked through.

Pea, Lemon & Mint Risotto

Ingredients – Serves 4:

  • – 1 tbsp Pomace oil
  • – 50g butter
  • – 50g parmesan, grated
  • – 3 cloves garlic, crushed
  • – 1 onion, finely chopped
  • – 250g risotto rice
  • – 150ml white wine
  • – 1-2 litre vegetable, hot (amount of liquid depends on how fast you cook your rice/gas hob vs induction hob etc)
  • – 1 lemon, zested and juiced
  • – mint, small bunch, chopped
  • – handful of frozen peas


  1. Add oil in a saucepan and cook the onion and garlic with some seasoning for 5 minutes until soft. Tip in the rice and stir until every grain is coated, then pour in the wine and bubble for 5 minutes. Add the stock a ladle at a time, while stirring, only adding more once the previous batch has been absorbed.
  3. Once the rice is cooked, stir through the butter and parmesan, garden peas, lemon, and herbs

Basil Pesto

Ingredients – Serves 4:

  • – ½ a clove garlic
  • – 1 big bunch of fresh basil
  • – 1 handful of pine nuts
  • – 1 good handful of freshly grated Parmesan cheese
  • – extra virgin olive oil
  • – 1 lemon, optional


  1. Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
  3. Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor).
  5. Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.
  6. Drizzle in some oil – you need just enough to bind the sauce and get it to an oozy consistency.
  8. 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.
  10. Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it’s not essential.


Ingredients – Serves 6:

  • – 568ml pot double cream
  • – 250g tub mascarpone
  • – 75ml marsala
  • – 5 tbsp golden caster sugar
  • – 300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
  • – 175g pack sponge fingers
  • – 25g dark chocolate
  • – 2 tsp cocoa powder


  1. Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.
  3. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
  5. Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you’ve used half the sponge fingers, then spread over half of the creamy mixture.
  7. Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
  9. Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days. 
  11. To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

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