FESTIVE ONLINE COOKING EVENT: Bevan Brittan LLP

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: 
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The menu for your session includes:

  • Citrus ceviche (the vegetarian version is with avocado to replace the fish)
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  • ​Baby baked potatoes two ways - with brie & cranberry sauce (topping 1) AND smoked salmon & dill creme (topping 2) - we will make both toppings in the session but if you prefer to make just one topping type, please double the ingredients indicated for that topping on the list below) ​
​
  • Winter Aperol spritz (or mocktail version)

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: 
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​​​​​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 (see notes at the bottom for login advice)

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

Protein:
  • 50g smoked salmon (for potato topping 2)
  • 200g super fresh sea bass/bream/salmon fillet (weight after skin, bones and trimmings removed ) NB please ask your fishmonger to de-skin and de-bone for you in advance as we wont be doing this on the session.

​Dairy/Pastry/bread ​
  • 75g cream cheese (for potato topping 2)
  • 75g brie (for potato topping 1)

Veg/Salad/Fruit:
  • 1 avocado (vegetarian only - replacement for the ceviche fish)
  • 1 small (or 1/2 med) red onion 
  • ​1 red pepper 
  • 1 yellow/orange pepper
  • 1 green chilli
  • 4 large or 6 small limes (only need 3 if vegetarian)
  • 1 orange
  • 1 lemon
  • 1 grapefruit (mocktail only)
  • ​1/2 bunch coriander (or parsley if you don't like coriander)
  • 1/2 bunch dill or chives (for potato topping 2)
  • 2 sprig fresh thyme (for potato topping 1)
  • 2 sprigs rosemary
  • a few pomegranate seeds
  • 6 baby/new potatoes
  •  75g fresh or frozen but defrosted cranberries 
​
Ambient/other:
  • Salt
  • Black pepper
  • 50ml olive oil
  • 15ml cider vinegar  
  • 100g caster sugar
  • ​1/4 tsp mixed spice (optional)
  • 25ml - 50ml Aperol (omit for mocktail)
  • 75 ml Prosecco (for mocktail replace with either non-alcoholic Prosecco or sparkling orange drink e.g. San Pellegrino Aranciata)
  • 50ml pure pomegranate juice  ("POM" brand is good)
  • 25ml - 50ml soda water 
  • a few cubes of ice
​
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 stick blender (or small food processor - 500ml capacity is fine)
  • 2 small pans (1 with lid)
  • 1 small/med roasting tray
  • 1 med mixing bowl
  • 2 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 small sharp utility knives 
  • 1 citrus reamer or a fork
  • Measuring spoons (Tbsp and tsp)
  • Measuring jug
  • Scale
  • 1 jam jar & lid/bowl
  • Tea towel 
  • Apron
  • Oven gloves
  • Baking/parchment paper
  • Clingfilm
  • Disposable gloves (food prep)
  • Kitchen roll/paper
  • Rolling pin
  • Jigger (tot measure) or tablespoon
  • Wine glass​
  • ​1 small platter/flat plate
  • 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
  • Please login outside of company firewalls that prevent the use of Zoom. Otherwise you may have issues with access, sound or video. If you not sure, please log in early (from 10 mins prior to scheduled start time) to check your sound and visuals.  
  • 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