FESTIVE ONLINE COOKING EVENT: Simplyhealth

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 "Canape & Cocktail" menu for your session includes:​
  • Turkey & sage sausage rolls with cranberry relish
  • Mini quiches with Brussels, chestnut and (either) mushrooms (or) bacon 
  • Winter Aperol Spritz

​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 10 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
​
The quantities here feed 4 people - if you want less, please halve ingredients

You don't have to weigh anything out! Just have it ready to hand
​
Protein: (omit if vegetarian)
  • 100g bacon (4 rashers) - optional, if you want to use in your quiche instead of mushroom
  • 250g minced turkey (7% fat) - Vegetarians to replace with Quorn or equivalent brand OR you can make a mushroom duxelle in advance of the session (we wont have time during):
    • Finley chop an onion, a clove of garlic and 400g mushrooms . place pan on the heat with a little oilive oil. Fry onions for a bit, then add garlic, for a minute and finally add the mushrooms and salt/pepper. Fry on med heat until all the liquid from the mushrooms has evaporated. remove to a bowl, cool and reserve in fridge until needed. 

​Dairy/Pastry/Eggs
  • 1 sheet ready rolled shortcrust pastry 
  • 1 sheet ready rolled puff pastry
  •  4 med eggs 
  • 125ml single cream 
  • 25g blue cheese OR parmesan OR gruyere OR cheddar​
​

Veg/Salad/Fruit:
  • 1/2  med onion or 1 small onion (red or white)
  • 100g mushrooms  - optional, if you want to use in your quiche instead of bacon
  • 80g Brussels sprouts (3 large, 6 small approx)
  • 1 clove garlic
  • 3 sage leaves – approx 1 Tbsp when finely chopped (can use 2 tsp dry instead)
  • 1 orange
  • 2 sprig rosemary
  • a few pomegranate seeds
  • 150g cranberries (fresh or frozen but defrosted)
​
Ambient/other:
  • Salt
  • Pepper
  • 10ml olive oil 
  • 50g whole chestnuts
  • ​​20g white breadcrumbs + 10g extra 
  • 1/2 tsp cinnamon (optional)
  • 1/2 tsp cumin (optional)
  • 20g pinenuts
  • 20g dried cranberries or apricots
  • 5g poppy seeds or sesame seeds (black pref)
  • 20g flour – for dusting
  • 75g sugar (brown or caster)
  • 30ml cider vinegar
  • ​1/2 tsp mixed spice (optional)
  • 25ml - 50ml Aperol 
  • 75 ml Prosecco 
  • 50ml pure pomegranate juice (2 part) - "POM" brand is great
  • 25ml soda water 
  • Ice

For mocktail
Omit the Aperol, Prosecco and soda above (but still buy the pomegranate juice & seeds, orange, rosemary PLUS the following:
  • 1 grapefruit
  • 50g caster sugar
  • 75ml non-alcoholic Prosecco OR sparkling orange drink (e.g. San Pellegrino Aranciata)

Note: we will be making a grapefruit sugar syrup for the mocktail to emulate the Aperol - if anyone having a cocktail also wants to learn to make this, please get the grapefruit and sugar listed. 
​UTENSILS:
  • Stick blender or small food processor (500ml capacity is fine)
  • 12-hole cupcake/muffin baking tray or 12 moulds approx 6cm diameter
  • Pastry cutter - 1cm larger than the diameter of the moulds
  • Baking beans (can use regular dried beans)
  • Scale
  • Tbsp & tsp measures
  • ​Measuring jug
  • A few mixing spoons 
  • ​Heatproof Spatula (or equivalent for use with frying pan)
  • 3 med/large bowls
  • 3 small bowls
  • Chopping board 
  • Sharp cook's knife
  • Small utility knife
  • Frying pan
  • 2 very small pans (one with lid)
  • 2 x baking tray (for oven)
  • ​Disposable gloves (food handling)
  • ​1 small egg whisk/fork
  • Pastry brush
  • Rolling Pin
  • ​Jam jar with lid (only if you have one, don't buy) 
  • Tot measure (Jigger) - or can use Tbsp measure
  • Large wine glass
  • Non-stick spray
  • Parchment/baking paper
  • Oven gloves
  • Tea towel
  • Apron
  • 2 platters/boards and small bowl (relish)
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