Series: Online Cook-Along

Galette Of BC Blueberries With Whipped Mascarpone

Ingredients:

• 250ml all purpose flour
• 10ml sugar
• 10ml salt
• 5ml cinnamon*
• 100ml lard or butter, very cold
• 500ml BC blueberries
• 15ml corn starch
• 15ml lemon juice*
• 10ml vanilla paste*
• 100ml sugar
• 1 egg yolk
• 100ml mascarpone, room temp
• 25ml heavy cream
  • *Available from Well Seasoned

Instructions:

1. Heat your oven to 350F.
2. For the dough; cut the butter or the lard into small pieces and rub with flour, salt and sugar mix until it is a sandy mixture. Add 10ml of cold water at a time until it comes together. Rest for 5 minutes.
3. Chop blueberries in half to expose the flesh. Toss with corn starch, lemon juice, vanilla and sugar. Roll out the dough to 1/4 inch thick on parchment paper about 12 inches in diameter. leaving a 2 inch on the perimeter of the dough, spread out the blueberry filling. fold the edge crinkled on top. Brush with an egg yolk, sprinkle with sugar and cook in the oven until the pastry is golden brown and the filling is bubbly.
4. In a stand mixer, or by hand whisk mascarpone with heavy cream until soft and fluffy.
5. Cool the galette to room temperature and serve with fluffy mascarpone.

Prep Time: 45 Minutes

Cook time: 10 Minutes

(There are some sound issues at the start of the session, but they are sorted shortly there after - the video was also split into two sections, so continue watching the class below).

Spanish Frittata With Herbs And Watercress Salad

Yields: 4 portions.

Ingredients:

• 1/2 lbs potatoes, roasted until soft and lightly browned
• 1/2 leeks, white parts sliced only
• 3 cloves of garlic
• 10 gram each of Italian parsley, dill, green onions, chopped coarse
• 8 large eggs
• 1/2 tbsp fennel seeds
• 300 ml of heavy cream
• 1 bunch watercress, cleaned and trimmed
• 10ml sherry vinegar
• 1 lemon, juiced
• Olive oil
  • *Available from Well Seasoned

Instructions:

1. Preheat your oven to 400F. In a 12 inch cast iron skillet sauté garlic and leeks until wilted.
2. Season with fennel seeds, salt and pepper and deglaze with sherry vinegar. Cook until evaporated.
3. Whisk eggs and cream, season to taste. Add the herbs, potatoes to the hot skillet and pour in the eggs. Move the skillet to the oven and bake around 15 minutes, or until it is golden brown and lightly set in the middle.
4. Once cooked, chill slightly and tip onto a serving plate.
5. Dress the watercress with lemon juice and olive oil. Serve immediately.

Prep Time: 15 Minutes

Cook time: 15 Minutes

(There are some sound issues at the start of the session, but they are sorted shortly there after - the video was also split into two sections, so continue watching the class below).

Blistered Shishito Peppers With Romesco And Goat’s Cheese

Yields: 4 portions.

Ingredients:

• 1lbs shishito peppers
• 2 roasted and peeled red peppers, de-seeded.
• 100ml whole almonds
• 4 cloves of garlic
• 30ml fine sherry vinegar
• 30ml extra virgin olive oil
• 10ml smoked paprika
• 10ml lemon juice
• 100ml crumbled fresh goat’s cheese, or feta
  • *Available from Well Seasoned

Instructions:

1. Heat up your grill on high or a heavy bottomed pan. Put your almonds in a dry pan and toast the almonds on fire until they are burnt on the outside, reserve.
2. Toss your peppers with olive oil and a large pinch of salt. Cook on a hot surface or grill until blistered and soft, around 3 minutes.
3. In a blender or a kitchen processor combine burnt almonds, garlic, peppers, paprika, sherry and olive oil and blitz until smooth. Season with salt and pepper.
4. Transfer the charred shishito peppers on a plate, sprinkle with goat’s cheese and serve with romesco on the side.

Prep Time: 15 Minutes

Cook time: 15 Minutes

(There are some sound issues at the start of the session, but they are sorted shortly there after - the video was also split into two sections, so continue watching the class below).

Cucumber Gazpahco With Mint And Sherry 

Yields: 4 portions.

Ingredients:

• 3 large cucumber, or around 600gr, coarsely chopped
• 1 beefsteak tomato, very ripe
• 1 serrano chili, thinly sliced
• 50ml fresh mint leaves, packed
• 15ml fresh cilantro, chopped coarse
• 5 shiso leaves (optional)
• 1 lemon, juice and zest
• 1 garlic clove
• 20ml fresh horseradish
• 50ml fine sherry vinegar
• 50ml extra virgin olive oil, Spanish preferably
  • *Available from Well Seasoned

Instructions:

1. Combine 2 cucumbers, tomato, chili, herbs, garlic, lemon juice, sherry, olive oil in a large blender or a food processor, season with salt.
2. Dice the third cucumber and gently season with salt, mix in the horseradish and marinade for 5 minutes.
3. Garnish with cucumber mixture and serve chilled.

Prep Time: 15 Minutes

Cook time: 0 Minutes

Sweet Potato Salad with Spinach and Feta

Yields: 2 portions.

Ingredients:

• 2 sweet potatoes or yams, cut into 1.5’’ chunks
• 20ml coriander seeds, coarsely ground
• 3 thyme sprigs
• 4 cloves of garlic, cracked
• 30ml maple syrup
• 30ml lime juice
• 500ml baby spinach leaves, loosely packed
• 60ml preferably barrel aged feta cheese, coarsely crumbed
• 50ml Well Seasoned olive oil
• *Available from Well Seasoned

Instructions:

1. Preheat your oven to 325F. Toss the potatoes, garlic, maple, sherry with a pinch of salt, and transfer on a parchment lined baking sheet.
2. Bake until the potatoes are tender and lightly coloured. Transfer spinach and lime juice into a medium sized bowl. Add the hot sweet potatoes from the oven right on top.
3. Toss and cover with plastic film until the spinach is somewhat wilted. Transfer onto plates and garnish with feta cheese.

Prep Time: 15 Minutesy

Cook time: 25 Minutes

Caramelized Onion Agro Dolce

Yields: 2 portions.

Ingredients:

• 1 large white onion, peeled and sliced into two horizontally
• 50ml sherry vinegar
• 50ml maple syrup
• 15ml Well Seasoned olive oil
• 2 sprigs of thyme
• 3 sage leaves
• 50ml butter
• *Available from Well Seasoned

Instructions:

1. Preheat your oven to 325F. In a medium size pan heat up the olive oil until very hot.
2. Season the onion with salt and place it in the pan, caramelized for 3 minutes without touching.
3. Add the sage leaves, thyme and butter and cook until the butter is lightly browned.
4. Deglaze with sherry vinegar and maple syrup and transfer in the oven for 10-15 minutes or until the liquid is syrupy and onion is soft.

Prep Time: 10 Minutesy

Cook time: 25 Minutes