COOK-ALONG WITH CHEF TOM

LOCKDOWN Cook a Longs

During the national lockdown at the start of 2021, every Wednesday we live-streamed a cooking class with Chef Tom – the Head Chef and Food Educator at the Hackney School of Food.

Each week, Tom taught a simple but useful recipe that chefs of any age can make. You can find all of our recipes and videos below to watch again and cook a long in your own time.

 We’d love to see your creations so please do send us photos of your masterpieces afterwards, or tag us on Instagram – @hackneyschooloffood 

Happy Cooking!

 

Weekly shopping lists & Recipes:

 

Week 7 – Jewelled Cous Cous & Courgette fritters

A delicious healthy veggie combo!

3rd March- Shopping List

JEWELLED COUSCOUS

Serves 2

  • 200g Couscous
  • 300ml Water
  • ½ Teaspoon Salt
  • 4 Cherry Tomatoes
  • 1/4 Cucumber
  • 2 Sprigs Fresh Parsley
  • 2 Sprig Fresh Mint
  • 1/2  Lemon
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/4 Pomegranate
  • 3-4 Tablespoons Thick Yoghurt to serve

 EQUIPMENT; Saucepan & Lid, Sharp Knife, Chopping Board, Wooden Spoon,

  1. Place the couscous and water in a saucepan with a pinch of salt, bring to a rapid boil for 5 minutes then place a tight-fitting lid on top and turn the heat off and leave for 15 minutes. Do not lift the lid – the steam will continue to cook the couscous.
  2. Whilst the couscous is cooking quarter the cherry tomatoes, roughly dice the cucumber and rip up the herb leaves.
  3. Once the couscous is ready, carefully remove the lid then add in the tomato, cucumber and mint with the olive oil and lemon juice.
  4. Using the back of a spoon bash the seeds out of the skin of the pomegranate into the saucepan then mix everything together in the saucepan.
  5. Serve with the courgette fritters and yoghurt.

COURGETTE FRITTERS

Makes roughly 12

  • 2 Large Courgettes
  • 1 Spring Onion
  • Pinch Salt
  • 1/2 Teaspoon Smoked Paprika
  • Small Pinch Chilli Flakes
  • 60g Feta Cheese
  • 50g Plain Flour (or GF alternative)
  • 1 Large Egg
  • Olive Oil

EQUIPMENT; Grater, Mixing bowl, Knife, Chopping Board, Wooden Spoon, Oven tray, Parchment Paper,

  1.  Preheat your oven to 220˚ C.
  2. Grate the courgettes, then thinly slice the spring onion. Add into a bowl along with the salt, smoked paprika, chilli flakes and flour.
  3. Crack in the egg, and then mix everything together with a spoon.
  4. Once combined, check the consistency. The mixture should resemble a lumpy, thick pancake batter – if the mixture is too wet add a little more flour, if too dry add a tablespoon of water.
  5. Line an oven tray with baking paper, then dollop 1 tablespoon of the mixture at a time on to the tray, leaving space around each one to bake. Drizzle a little olive oil over the top of each dollop, then place in the oven and bake for 10-12 minutes, until golden brown.
  6. Serve with the jewelled couscous and yoghurt.

Week 6 – CHOCOLATE BEETROOT BROWNIE

This week we bring you a classic Chefs in Schools cookery lesson recipe, with a twist on a favourite treat, which goes down well with all ages. We champion the fabulous beetroot as a way of introducing fruits in baking, and with it the idea of reduced sugar baking

24th February - Shopping List

Betroot BROWNIE

  • 200g Dark Chocolate
  • 100g Unsalted Butter
  • 3 Medium Free-Range Eggs
  • 150g Light Brown Sugar
  • 1 Teaspoon Vanilla
  • 400g (3 medium-sized) Cooked Beetroot
  • 100g Spelt Flour (or plain/wholemeal)
  • 2 Teaspoons Cocoa Powder

 EQUIPMENT: 2x Mixing bowl, Whisk, Scales, Wooden Spoon, Baking Tray, Saucepan, Grater

 

  1. Preheat the oven to 170˚ C FAN
  2. Chop the butter & chocolate into rough cubes, then place in a heatproof bowl over a saucepan of boiling water. Once melted leave to one side to cool slightly.
  3. Grate the cooked beetroot on to a plate, then put to one side.
  4. Weigh the sugar and vanilla together, then crack in the eggs and whisk until the mix is frothy. Now gently fold in the grated beetroot and cooled chocolate mix.
  5. Weigh in the flour & cocoa powder into the bowl, and stir gently until combined.
  6. Grease a baking tray, then pour in the batter and bake for 18-20 minutes. There should be a wobble to it when ready, but you can bake for longer for a firmer set.
  7. Leave to cool, then portion and serve.
  8. This recipe works well with alternative gluten-free flours or non-dairy butter, cheese, milk.

FRUIT MARBLED YOGHURT

  • 75g Berries
  • 1 Orange
  • 100g Thick Yoghurt
  • Or dairy-free alternative
  1. Add your berries to a mixing bowl, then zest the orange, then smash the berries against the side of the bowl.
  2. Taste the compote, depending on your chosen fruit you may need to add a pinch of sugar. Add the thick yoghurt and gently fold through the berries so it has a marbled look.
  3. Carefully use a sharp knife to top & tail the orange, and then slice off the skin. Cut in half, then slice into 1cm thick half-moons.
  4. Serve dolloped over your warm brownies, and garnished with the orange slices.
  5. You can make a batch of this and serve with breakfasts, or delicious by itself!

Week 5 – FRESH PASTA & QUICK TOMATO SAUCE

We’ll be making Pici, Corteccia & Orecchiette shapes. 
Pasta is such a simple staple food that we can have a lot of fun making and creating shapes just using our hands!

17th February - Shopping List

PASTA DOUGH  (for 1 person)

  1. 100g Tipo ‘00’ Flour (Or strong white flour) plus extra for kneading
  2. Medium Egg – If not using egg, use 60-70ml water
  3. In a bowl weigh the flour, and crack in the egg. Mix with a fork until it has combined into one lump of dough.
  4. Turn out onto a floured surface, then knead for 5 minutes, until it becomes tight and springy.
  5. Return to the mixing bowl and cover with a clean tea towel to rest for up to 10 minutes.

Pasta Shapes

For one batch of pasta dough

  1. Remove the dough from its bowl, you’ll have to work as quickly as you can to make these shapes as the dough will begin to dry out.
  2. As you make each shape, lightly dust with flour to avoid sticking, and place each one on a plate for easy transfer to a saucepan.
  3. To cook the pasta, bring a large saucepan of water to the boil – allow around 1.5litres of water and season with 1-2 teaspoons of salt.
  4. Gently drop the pasta shapes into the boiling water and stir gently. As the pasta cooks it will float to the top of the water.
  5. Allow 2-3 minutes of cooking for an Al Dente bite to the pasta. Or if you prefer a softer pasta leave in for 5-6 minutes, but be careful not to overcook.

Pici

Take a thumb-sized piece of dough and begin to roll gently in between your hands to form a small sausage. You can either continue to roll back and forth in your hands or transfer to a surface to roll out.

Keep rolling until you have about 20cm length of pasta.

Corteccia

Take a small-sized piece of dough (about 1cm ball) and begin to roll gently in between your hands to form a small sausage.

Once you have the sausage, place it on a work surface.

Using your fingers press into the sausage to create dips.

Orecchiette

 

Take a small-sized piece of dough (about 5mm ball) and roll gently in your hand to form a ball.

Place the ball on a work surface, then using either your thumb or the tip of a butter knife push down and drag backwards to create a curl.

QUICK TOMATO SAUCE

  • 1 Large Tomato
  • 1 Clove Garlic
  • Pinch Salt
  • Pinch Black Pepper
  • Pinch Dried Oregano
  • 2 Tablespoons Extra Virgin Olive Oil
  • 5g Fresh Basil
  • Optional: Cheese
  1.  On the large setting of your grater, carefully grate the tomato into a large mixing bowl– saving the skin.
  2. Take the skin off the garlic, and then grate on the smallest setting of your grater into the bowl.
  3. Rip up the basil leaves and stalks, add to the bowl.
  4. Now add in the salt, pepper, oregano and olive oil, giving it a good stir.
  5. Add your cooked pasta to the bowl with a little of the pasta water, toss together and serve with some grated cheese on top.

Week 4 – Cheese & Spinach Scones / APPLE & CARROT SLAW

This recipe was chosen by public vote on Instagram, which beat Sweet Potato Muffins!

10th February - Shopping List

We’re baking Cheese & Spinach Scones, and making a carrot & apple slaw to go with. 

Separately they make a delicious, wholesome snack but are brilliant as well rounded nutritious lunch.

CHEESE & SPINACH SCONES

  • 250g Wholemeal Flour or plain/spelt works well (plus extra for the kneading)
  • 2 Teaspoons Baking Powder
  • Pinch Salt
  • 50g Cold Unsalted Butter
  • 100g Cheddar or Feta
  • 50g Baby Spinach
  • 250ml Milk

EQUIPMENT: Mixing bowl, Scales, Wooden Spoon, Baking Tray, Table knife

1.       Preheat the oven to 220˚ C

2.       In a bowl add the flour, salt and baking powder, mix well.

3.       Chop the cold butter into very small cubes, then add to the flour.

4.       Using your fingers crumble the flour and butter together until the mixture looks like breadcrumbs.

5.       Rip up the spinach, crumble the cheese and add to the bowl, then slowly stir in the milk.

6.       Once the dough comes together, turn out onto a floured surface, and knead together for 5 minutes.

7.       Place the dough onto a piece of parchment paper and then flatten and shape the dough into 1 large roundabout 2-3cm thick. Score the dough with 3 lines to create 6 wedges.

8.       Leave the dough to prove for 5 minutes in a warm area. The dough should puff up a little.

9.       Bake for about 15 minutes or until golden on the top and edges.

Feel free to get creative with your fillings, adding things like diced peppers, spring onions, sorrel etc.

This recipe works well with alternative gluten-free flours or non-dairy butter, cheese, milk.

APPLE & CARROT SLAW

  • 2 Tablespoons Pumpkin/Sunflower Seeds
  • 1 Red Apple
  • 1 Large Carrot
  • 1/2 Lemon
  • 1/4 Crunchy lettuce e.g. cos, romaine, little gem or iceberg
  • 5g Fresh Parsley or chives
  • 1 Tablespoon Extra Virgin Olive Oil

EQUIPMENT: Frying Pan, Mixing Bowl, Grater, Spoon, Sharp Knife, Chopping Board

1.       Add the seeds to a frying pan and turn onto medium-high heat. Once the seeds start to pop (approximately after 4-5 minutes), turn the heat off and stir the seeds. Leave to cool.

2.       Cut the apple into quarters, then carefully cut out the seeds, then grate into a bowl

3.       Wash the carrot, then grate into the bowl on top of the apple.

4.       Squeeze over the lemon and pick and rip the herbs into the bowl, mix together.

5.       Thinly slice the lettuce, mix into the bowl with the olive oil.

6.       Sprinkle the toasted seeds over the top and serve.

Week 3 – Flatbreads and Roasted Vegetables

Flatbreads are far easier to make than you’d expect.

3rd February - Shopping List

Chef Tom teaches this recipe to kids and adults at the Hackney School of Food – it’s always a winner! We also serve a lot of flatbreads as a side in schools. They are really versatile. Once mastered, you can spoon on some tinned tomatoes or passata and you have the beginnings of a homemade pizza. Or you can sprinkle on some herbs and cheese. So many options!

Tom will talk you through a gluten-free version, too. Read on for the recipes:

Here’s what you’ll need to cook-along with Chef Tom:

QUICK WHOLEMEAL FLATBREADS
SHOPPING LIST

Makes 4

  •  100g Strong Flour plus extra for kneading
  • 100g Strong Wholemeal Flour – we like wholemeal flour but plain is a good substitute
  • 1 Teaspoon Baking Powder / Bicarbonate Soda
  • ½ Teaspoon Sea Salt
  • 130ml Tepid Water
  • 1 Tablespoon Extra Virgin Olive Oil – plus extra for drizzling
  • 1-2 teaspoon Seeds for topping e.g. onion, poppy, fennel, nigella, caraway, cumin

OVEN ROASTED VEGETABLES – SHOPPING LIST

Serves 4

 MARINADE

  • Garlic – 2 Cloves
  • Rosemary – 1 Large Sprig
  • Sea Salt – Large Pinch
  • Extra Virgin Olive Oil – 4 Tablespoons
  • ½ Lemon
  • Pinch Chilli Flakes

VEGETABLES

  • 1 Red Onion
  • 12 Cherry Tomatoes
  • 1 Courgette
  • ½ Head Broccoli
  • 5g Fresh Parsley

Optional: Thick Yoghurt for garnish

GLUTEN-FREE FLATBREADS – SHOPPING LIST

Makes 4

  • 150g Gluten-Free Flour (or you can use self-raising)
  • 1/4 teaspoon Xanthan Gum*
  • Large Pinch Salt
  • 1/4 teaspoon Baking Powder (omit if using self-raising)
  • 110ml Milk (or any dairy-free alternative)
  • Extra Virgin Olive Oil
  • 1-2 teaspoon Seeds for topping e.g. onion, poppy, fennel, nigella, caraway, cumin

*Xanthan gum isn’t essential to make this recipe, your dough will be more delicate and crumblier if you leave it out.

METHODS

HOW TO MAKE WHOLEMEAL FLATBREADS:

  • Into a bowl, weigh out the flours, baking powder and salt, mix together and make a well in the centre.
  • Into the well pour in your water and oil, then mix until the dough combines into one lump.
  • Once the dough has come together, tip it onto a floured work surface, and knead for approximately 5 minutes until the dough is smooth, tight and springy – cover with a clean tea towel and rest for 10 minutes.
  • Preheat a large frying pan on medium-high heat.
  • Lightly flour the work surface, then remove the dough from the bowl and divide into four equally sized pieces.
  • Either using a rolling pin or by hand stretch out the dough until about ½ cm thick. Place one at a time into your hot frying pan.
  • Cook for 2-4 minutes, you will see bubbles start to form. Check the colouring underneath by carefully lifting the flatbread to check – it should have golden brown spots all over.
  • Flip the flatbread, drizzle a small amount of olive oil on top and sprinkle over your seeds. Cook for a further 2-3 minutes.
  • When cooked, wrap in a clean tea towel to keep warm whilst you repeat steps 6-8 for the remaining dough.
  • Serve with the roasted vegetables below.

This recipe makes a great quick base for a pizza.

Follow the instructions to step 6, but instead of placing in a frying pan, preheat the oven to 250C and follow the below:

  • Place the dough onto a baking tray, then spread your chosen toppings over the top. But don’t overload the pizza! The steam can make it soggy.
  • Bake in a preheated oven for 8-12 minutes, until golden brown

HOW TO MAKE OVEN ROASTED VEGETABLES

  • Preheat the oven to 220°c
  • Prepare the marinade – remove the skin from the garlic then finely chop along with the leaves from the rosemary stalk, add to a bowl with a pinch of salt. Pour in the olive oil, squeeze in the lemon juice and mix. Put to one side.
  • Prepare the vegetables, cut the courgette lengthways, then slice into half-moons, remove the skin from the onion, then cut into wedges, halve the cherry tomatoes, and break the florets of broccoli into bite-size pieces.
  • Put all the vegetables into the bowl with the marinade and mix until fully covered, then spread out on to a tray and roast for 12-15 minutes.
  • Whilst waiting finely chop the fresh parsley, including stalks. Keep to one side.
  • Once the vegetables have softened and browned remove them from the oven, then sprinkle over the chopped parsley and serve on the baked flatbreads above with some thick yoghurt dolloped on top.

HOW TO MAKE GLUTEN-FREE FLATBREADS

  • Add all your ingredients into a bowl and mix together with a fork. As it starts to come together you can use your hands to ensure it’s all pushed into a big ball.
  • Knead the dough briefly so it’s smooth and combined (you might need a little flour if it’s a bit sticky, it shouldn’t be) Leave the dough to rest 5-10 minutes.
  • Warm-up a frying pan on medium-high heat.
  • Divide the dough into 4 balls. Lightly oil your hands and then flatten one ball in your palm, and gently squish flat with the fingers of your other hand.
  • Place the flatten dough into your warm frying pan, sprinkle some of your seeds on top, then leave to cook for 3-4 minutes on one side, then flip over and cook for a further 3-4 minutes. Both sides should be golden brown.
  • Remove from the pan and wrap in a clean tea towel to stay warm whilst you cook the rest of your flatbreads.
  • Repeat steps 4-6 with the remainder of your dough. When all flatbreads are cooked serve with freshly roasted vegetables, or with homemade soup.

This recipe also works well for gluten-free pizza base, preheat your oven to 200°c, follow steps 1&2 above and then…

  • Lightly oil a flat baking tray (or line with baking paper).
  • Place your dough in the centre and then use your palm and fingers to flatten the dough until just over 0.5cm thick in a fairly round shape.
  • Add your tomato sauce, mozzarella and chosen toppings, then bake in the oven for 8-12 minutes until golden brown.
  • Serve with a tasty green salad.

Week 2 – Tomato Soup!

Here’s the shopping list for two portions. You could make more and stick it in the freezer.

January 27th - Shopping List

Warming Chunky Tomato Soup

1 Medium White Onion

1 Red or Yellow Pepper

Clove Garlic

200g Fresh Tomatoes (tomato passata or tinned chopped toms will work here too)

Large Pinch Oregano

½ Teaspoon Smoked Paprika (or spices like cumin, or coriander will work well)

5g Fresh Basil

300ml Good quality Vegetable Stock (Use a good quality stock, or make your own with recipe below.)

Equipment

Knife, Chopping board, grater, saucepan, wooden spoon

  • Remove the seeds from the pepper, and roughly dice. Peel and dice the onion.
  • Preheat a saucepan on a medium heat, then add glug of cooking oil and add the onion and pepper with a pinch of salt. Stir well then leave to soften. The longer you leave this the sweeter the soup will be in the end.
  • Remove the skin from the garlic and then finely grate onto a plate.  Then coarsely grate the fresh tomatoes on the same plate. Add to saucepan.
  • Remove the leaves from the basil, then finely slice the stalks and add to the saucepan.
  • Season with pepper, smoked paprika and oregano, then add your stock. Bring to the boil, then reduce to simmer on a low heat for 10 minutes.
  • Roughly chop the basil leaves, then when you are ready to serve add them to the saucepan.
  • Check and adjust your seasoning if necessary – serve with some fresh soda bread!

VEGETABLE STOCK

Makes about 300ml stock

1 Onion

1 Medium Sized Carrot

1 Small Leek

1 Bulb Garlic

500ml Water

10g Fresh Herbs e.g. Bay, Thyme, Rosemary, Parsley (halve if using dried)

6 Peppercorns – whole corns are best, but can use ground

You can use almost any off cuts/peelings from your weekly veg prep to help flavour the stock. Just keep them in the fridge until you are ready to make.

Equipment

Knife, Chopping board, saucepan, wooden spoon

  • Roughly chop all the vegetables, leaving the skin on, then add into a preheated saucepan on medium heat, with 1 tablespoon of cooking oil.
  • Sweat for 5 – 7 minutes, stirring occasionally. Leaving the veg to colour will increase the flavour of your stock
  • Add in the water along with the herbs and bring to the boil for 10 minutes, then reduce heat and leave to simmer for 20 minutes.
  • The water level should reduce by about half; your stock is ready to use. Freeze any leftovers to use again.

Week 1 – Root Veg Soda Bread

A great recipe for bakers of all abilities.

JANUARY 20TH - SHOPPING LIST

ROOT VEG SODA BREAD

To make 1 Loaf or 4 Small buns

  • 1 Medium Sized Parsnip/Beetroot/Carrot etc – if you can’t get veg, you can add in a little extra water.
  • 500g Wholemeal Flour (plus extra for the kneading). Wholemeal flour is our favourite but spelt flour is a great alternative. If you only have plain flour in the cupboard – that will work too.
  • 300ml Buttermilk or thin yoghurt
  • 2 Teaspoons Baking Powder
  • 1 Teaspoons Salt (4g)
  • 2 – 3 Tablespoons Cold Water
  • Optional – a handful or a mix of Pumpkin, Sunflower, Poppy, Flax Seeds and Porridge Oats.

Equipment:

Bowl, grater and baking sheet – wooden spoons are optional – hands will do!

Make sure your oven is pre-heated to 180 / Gas 4 before the class starts

Bonus recipes

While the bread bakes, Chef Tom will show you how to make homemade butter and cheat’s buttermilk.

Homemade Butter

100 – 150ml Double Cream – or enough to fill half a jam jar

Pinch of salt

Optional: Shallot/Fresh or Dried Herbs/garlic

Make sure your double cream is at room temperature on the day.

Cheat’s Buttermilk

If you’ve enjoyed the bake but struggled to get buttermilk – Tom will show you how to make your own.

250ml Whole Milk – skimmed won’t work

10-15ml Lemon Juice/White Wine Vinegar

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