Tag: cookery class

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Summer cooking, stuffed tomatoes

Summer cooking, stuffed tomatoes

Ingredients: (this recipe will feed 4 to 6 people depending on appetite)

4 beef tomatoes and 4 small vine tomatoes

500 g mince pork

6 of your favourite sausages

thyme (as much as you like), finely chopped

4 spring onions finely chopped

parsley (as much as you like), finely chopped

one table spoon of tomato puree

one table spoon of mascarpone (strangely enough something like cottage cheese works just as well too)

one table spoon of soy sauce

Method:

Pre-heat your oven to 170°C (fan oven)

Start by mixing your mince with your sausage meat (take out the skin of the sausages). Add your spring onions, herbs, tomato puree, mascarpone and your soy. This mix can be made well in advance even the day before. It actually tastes better if you can.

Cut the top of your tomatoes, these will be used as your lid. Then, remove the flesh inside your tomato, don’t throw it away, as you can make a gorgeous tomato sauce with it. You may also freeze it if you are not going to be using it soon. Start filling your tomatoes with your mince, prick the side of your tomatoes with a knife. This will allow them to cook quicker and more evenly. Place them in an oven tray. Drizzle them with a bit of olive oil and pop in the oven for a good 45 minutes to an hour.

If you are vegetarian, you can replace the mince with cooked rice mixed with finely chopped courgettes for example.

Local suppliers worth checking out for this recipe: Burwash Larder, Radmore Farm shop , Long Horn Farm shop. For a flavour of our cooking and baking classes click here

Corrine x

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recipe

Radishes with spring onions and chillies

Radishes with spring onions and chillies

Radishes with spring onions and chillies

Ingredients:

One bunch of radishes

Rock  salt (you can use normal salt, but rock salt is best)

2 spring onions finely chopped

Depending on your chilli tolerance, as many as you want

One TBSP of vegetable oil (don’t use olive oil for this, as it will over power the radishes taste)

Half a lime

Method:

Slice the radishes. In a bowl, mix them with the chopped onions and chillies. Add the oil and the juice of the lime, season with rock salt and mix. And that’s it! It is as simple as that.

This dish is also super tasty in pitta bread with a bit of fish or any strong cheese. I personally serve it as a side dish with a traditional “cari” from Reunion Island. You can do the same with any curry.

P.S: I regularly run a supper club about Reunion Island food, check it out here

Corrine x

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recipe

Delicious Easter petits fours

Delicious Easter Petits Fours

Ingredients:

  • You will need a cupcake tray buttered. With the quantities in this recipe you will be able to make 24 petits fours.
  • Chocolate mini eggs
  • A star nozzle
  • A piping bag
  • 200 g dark chocolate
  • 200 ml double cream
  • Set your oven at 170º C (static oven) 160º C (fan oven)

Method:

For the frangipane:

  • You can get the frangipane recipe here. The only difference from the original recipe is that I added a table spoon of cocoa powder to the mix.
  • Add one tsp of the frangipane mix in each of your cupcakes base and cook for 15 minutes. Once out of the oven, take your frangipane cups out of the tray and let them cool on a rack.

For the ganache:

Bring your double cream to the boil, leave it to cool for 2 to 3 minutes then add your chocolate and stir until completely melted. Put your ganache in the fridge for a good hour and a half. Take it out of the fridge and bring it back to room temperature by stirring it vigorously. Transfer your ganache in a piping bag with a star nozzle.

Decorate your frangiane cups with the ganache, try to make a twirl shape. Add the mini eggs for the finishing touch.

P.S : These will keep for a good week in an airtight container, as the ganache has been pasteurised by boiling the double cream.

If you enjoy baking, I have a range of courses for you to try, check them out here. 

Corrine x

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recipe

Perfect winter warmer: broccoli soup topped with chorizo and camembert

Perfect winter warmer: broccoli soup topped with chorizo and camembert

Ingredients (serves 4) :

One bag of frozen broccoli (1 kg bag) or you can use fresh as well ( a stock cube, I am not a big fan of stock cube, so I always freeze left over gravy, so I tend to use that instead, but use stock cube if you haven’t got any leftover gravy).

Two potatoes peeled and chopped

Camembert (you will need two slices of camembert for each bowl)

Chorizo ( you will need 4 slices of chorizo per bowl)

A bit of salt and pepper, not too much salt as you already have some in your stock

Method:

In a cooking pot, poor your bag of broccoli and sliced potatoes and cover with water. Bring everything to the boil and then add your stock, salt and pepper and stir. Let everything boil until the potatoes are cooked, (this should take around 10 minutes).  Using a hand mixer, blend everything until you have a smooth consistency with no bits of broccoli or potatoes. Pour your soup into individual bowls. Add 4 slices of chorizo on top and then your two slices of camembert. Put your bowls under the grill until the camembert has melted.

So here you have it, my perfect winter warmer: broccoli soup topped with chorizo and camembert

Serve with a delicious slice of sourdough. You can get delicious sourdough at Burwash Larder, Stir Cambridge, Balzano’s, just to name a few.

P.S: if you are vegetarian, you can take out the chorizo and use only the camembert with a veggie stock cube, it is delicious too.

Corrine x

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recipe

Perfect comfort food: my mediterranean style chicken

Perfect comfort food: my mediterranean style chicken

Ingredients:

4 chicken thighs with the skin

100 g of chorizo sliced

100 g of black olives

300 g of green beans sliced, either fresh or frozen

One TBSP of tomatoe puree

Parsley

1 onion, sliced finely

4 cloves of garlic, crushed

1 TBSP of olive oil

1 tsp of oregano

Method:

In a non stick pan with one TBSP of olive oil, start frying your chicken, the skin side first then turn them around until nice and brown. Chicken thighs tend to release quite a bit of fat, so once your pieces of chicken are brown, take them out of the pan and then get rid of the excess fat. Put the pan back on the stove. Then, add your onion, let them cook 2 to 3 minutes until soft. Then add your chorizo slices, fry them for a minute. Add garlic and stir for 40 to 50 seconds, add your chicken thighs, beans, tomatoe puree, olives and a tsp of oregano, give everything a good stir. Pour some boiling water to cover the chicken, turn the heat down, and let all this cook for 30 to 40 minutes until your chicken is completely cooked and your sauce has thickened. Add some parsley before serving.

Serving suggestion: with mash potatoes or rice

Corrine x

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recipe

Quick lunch of cannellini beans and spinach

Quick Lunch of Cannellini beans and spinach

Ingredients:

A tin of cannellini beans in water

A bag of fresh spinach

A table spoon of your favourite chilli sauce or paste

An Egg

A frying pan (I prefer to use a frying pan instead of a normal pan, as it allows the egg to spread and cook evenly)

Method:

This is so simple to make I tell you. Pour your tin of cannellini beans into your pan, bring to the boil and add a table spoon of your favourite chilli sauce, then add the bag of spinach. When the spinach have wilted add an egg on top, and let everything simmer until your egg is cooked.

Et voilà! Serve with a piece of your favourite bread. 

Corrine x