Seasonal cooking: “The Autumn menu” was the theme of our first cookery class this term held on the 6th October 2019. Thanks to everyone for making it a great success!
We had a fantastic time during the cooking session, sharing ideas of how to use pumpkins and where to buy the best figs. Of course, we enjoyed sharing the three-course menu we prepared together, and everyone left with exciting recipes to try at home.
These are two of the recipes we made, the Marinated mushrooms can be served as a starter, but they also work well served with the pork.
Marinated mushroom with rosemary and feta served with crusty bread
- 400 g closed cup mushrooms, thinly sliced
- 2 cloves of garlic, crushed
- 2 sprigs of rosemary, finely chopped
- Olive oil
- Salt and pepper to taste
- 150 g feta, crumbled
- A bunch of parsley, chopped
Mix all the ingredients together, place in a bowl and allow to marinade for at least 10 minutes. When ready to serve, place the mushrooms on a large, flat serving dish and crumble the feta over, drizzle with extra olive oil and parsley.
Caramelised pork fillets with sweet & sour sauce
- 2 x 450g pork fillets
- 50 g sugar
- Salt & pepper
- Vegetable oil for frying
Season the pork with salt & pepper, then coat in the sugar.
Heat a frying pan and brown the pork evenly on all sides.
The pork will only take a few minutes to have a rich golden colour.
Place the pork in a preheated oven to 180 c and cook for 8-15 minutes depending on how you like your meat done. Remove the pork from the oven and frying pan and allow to rest before slicing.
For the sauce
- 2 tbs sherry wine vinegar
- 1 tsp tomato puree
- 150 ml chicken stock or water
- A knob of unsalted butter
- A dash of Worcestershire sauce
Add the vinegar to the pan and bring to the boil, reduce slightly add the rest of the ingredients and cook for a few minutes, strain if necessary. Serve with the sliced pork.
To get involved you can view all of the details about our cookery school and find out about upcoming cookery school events on our information page.