FESTIVE ONLINE COOKING EVENT: Timewise

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:
  • Sushi Rolls
  • Mini quiche with Brussels, mushroom & chestnut 
  • Seasonal Gin & Tonic

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:
  • 40g - 80g fish for sushi filling - you need 40g fish per roll, and we are making 2 rolls. So, buy 40g each of two types, or buy 80g of one type. You can buy any one or two of: 
    • sashimi grade salmon or tuna
    • cooked prawns
    • crab sticks
    • smoked salmon

**If vegetarian, you can replace the fish with any of the vegetables on the list below as options for sushi
​
  • 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 
​
Veg/Salad/Fruit:
  • 100g mushrooms
  • 80g Brussels sprouts (3 large, 6 small approx)
  • 1 clove garlic
  • 1 small (or 1/2 large) red onion 
  • 3 leaves sage
  • 1/2 orange
  • 1 sprig mint (optional - for cocktail garnish only)
  • 6 fresh cranberries or 10g fresh pomegranate seeds
  • Veg Fillings for sushi: These are optional and entirely depend on what you want to put in your roll. I would use one vegetable item if using fish (e.g. salmon and avocado) and two vegetables if not using any fish (e.g. avo and red pepper). ​
    • 1/2 x Avocado
    • 1/4 English cucumber
    • Red pepper
    • Carrot
​
Ambient/other:
  • Salt
  • Black pepper
  • 10ml olive oil 
  • 50g whole chestnuts
  • 150g sushi rice 
  • 30ml rice wine/sushi vinegar (or you can buy ready-made sushi seasoning instead)
  • ​​3 nori sheets (2 needed, one extra in case) 
  • 20g sesame seeds (black or white)
  • 50ml soy sauce for dipping
  • 10g wasabi
  • 10g sushi mayonnaise (optional)
  • 25g pickled ginger (optional)
  • 150g caster sugar
  • 1 whole star anise
  • 1 stick cinnamon
  • 25ml - 50ml gin (depends how strong you want it) 
  • 150ml - 200ml tonic water
  • Ice cubes
  • For mocktail - non alcoholic gin (e.g Lyres) or buy a tin of pre-mixed non-alcoholic G & T to which we will add the aromatic we make)​
​
​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.    

  • Sushi mat
  • ​Rice paddle/spatula
  • 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)
  • Med pan (with lid) 
  • 2 x small pans (with lid)
  • 1 med mixing bowl
  • 4 small bowls
  • ​1 med tray/plate
  • ​Sieve
  • ​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
  • 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
  • ​Jigger (tot measure) or tablespoon
  • Gin glass​
  • ​2 small platters/flat plates
  • Ramekin (for soy sauce)
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