FESTIVE ONLINE COOKING EVENT: Creative Access

We are delighted to cook with your team, to celebrate the festive season!

​Cook for Good is a not-for-profit social enterprise. We run corporate team cooking events, and use the profits to fund free community projects for people in need. We have exciting projects planned for 2021, including building our very own community kitchen on a housing estate in London's Kings Cross. Read more about our community project here
MENU:

The menu for your session includes:
  • Citrus Ceviche (optionally on mini toasts with avocado)
  • Mini quiche with Brussels, mushroom & chestnut 
  • Seasonal Margarita

The ingredients list below indicates vegetarian and mocktail alternative ingredients where relevant. If you have other dietary requirements, please ask for advice if you are not sure what to use as replacements. 
​SESSION DETAILS: 
​
​​​​​There will be a waiting room enabled, and the "kitchen doors" will open 5 minutes before the scheduled start time. Please login early so we can start promptly. 

 If you have any questions, feel free to email us
INGREDIENTS:

Protein:
  • 200g trimmed, skinless, boneless super fresh sea bass/bream/salmon fillet  (weight is after skin etc removed, you just want the flesh)
NB - please ask your fishmonger to deskin and debone for you as we won't be doing that during the session). 

**If vegetarian, you can replace the fish with avocado (ripe but firm) or tinned cannellini beans/chickpeas (rinsed & drained in advance please). 
​
  • 100g (4 rashers bacon) - OPTIONAL (we are making vegetarian quiche on the session but you can replace the mushrooms with bacon in your quiche if you prefer)

​Dairy/Pastry/bread
  • 1 large egg 
  • 125ml single cream 
  • 25g blue cheese OR parmesan OR Gruyère OR cheddar 
  • ​1 sheet ready rolled shortcrust pastry 
  • 4 slices med-thick sourdough/seeded/brown bread  (optional - only if you want to serve the ceviche on mini toasts with avocado)
​
Veg/Salad/Fruit:
  • 100g mushrooms
  • 80g Brussels sprouts (3 large, 6 small approx)
  • 1 clove garlic
  • 2 small (or 1 large) red onion 
  • ​1 red pepper 
  • 1 yellow/orange pepper
  • 1 green chilli
  • 6 limes (only need 3 if vegetarian)
  • 2 clementines or 1 small orange
  • ​1/2 bunch coriander (or parsley if you don't like coriander)
  • 3 leaves sage
  • 1 sprig mint (optional - for cocktail garnish only)
  • a few cranberries or pomegranate seeds (depending what juice you using in your cocktail - match it) 
  • 1/2 avocado (optional - only if you want to serve the ceviche on mini toasts)
​
Ambient/other:
  • Salt
  • Black pepper
  • 10ml olive oil 
  • 50g whole chestnuts
  • 50ml tequila 
  • ​25ml triple sec or cointreau
  • 75ml cranberry juice OR pomegranate juice (or half each)
  • ​50ml soda water (optional but I like to turn it into a spritz sometimes as its a strong drink) 
  • a few cubes of ice
​
For mocktail you need the following to replace the tequila and triple sec/cointreau above (still get the other ingredients listed):
  • 25ml - 50ml lime cordial
  •  100ml soda water

​
NOTE: Cocktail ingredients make 1 cocktail, so double all if you want to make more. 
UTENSILS:
Please have all your utensils out of cupboards and quickly accessible. You wont have much time during to go looking for equipment.    
  • 1 x 12-hole cupcake/muffin tray OR 12 small tart moulds (approx 6cm diameter)
  • Pastry cutter - 1cm larger than the diameter of the moulds
  • 350g baking beans (you can use regular dried beans for this)
  • 2 med mixing bowls
  • 3 small bowls
  • ​a few mixing spoons and teaspoons (for tasting)
  • 1 large chopping board (veg)
  • 1 small chopping board (for fish)
  • ​1 main cook's knife
  • 2-3 small utility knives 
  • 1 citrus reamer or a fork
  • Measuring spoons (Tbsp and tsp)
  • Measuring jug
  • 1 med frying pan
  • 1 heatproof spatula/spoon for use in fry pan
  • 1 baking tray - flat, any size
  • Rolling pin
  • ​​Small egg whisk/fork
  • Non-stick spray
  • Scale
  • Grater/Microplane
  • Tea towel 
  • Apron
  • Oven gloves
  • Baking/parchment paper
  • ​Clingfilm
  • Disposable gloves (food prep)
  • Kitchen roll/paper
  • Cocktail shaker or cylindrical bowl (drinking cup/mug will do)
  • Muddler or rolling pin
  • Jigger (tot measure) or tablespoon
  • Small cocktail glass​
  • ​2 small platters/flat plates
  • 2 small glasses (shot glasses if wide enough to fit a teaspoon for eating) or mini bowls/ramekins​
GENERAL GUIDANCE NOTES:

  • We will send you all the recipes after the session so no need to take any notes
  • We strongly recommend you log in using a laptop for the optimum experience, so you can see everyone and everything 
  • Please make sure you have adequate sound/speakers to you can hear 
  • There will be a waiting room enabled prior to the start, and then the “kitchen doors” will be opened. Please login 5 minutes prior to the scheduled start so everyone is in the kitchen on time. 
  • When you come in your video will be on and your sound unmuted. You will be muted when the cooking starts so that everyone can hear. If you have questions during you should unmute and ask, and then re-mute yourselves again
  • We will not be using the chat forum in this session 
  • Please make sure your name(s) are showing on your screen so we can refer to you correctly - you can rename yourselves
  • Please don't share the Zoom link with anyone - the session organiser will have invited everyone