Online Cookery Class - Gourmet Stress-Free Vegan Christmas masterclass
Date and Time
Sunday 20th December 2020
3:00pm - 7:00pm
Cost
Fee: £40 (£32 concession). All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times.
Location
Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!
Take the stress out of your Christmas by joining Michelin trained chef, Sarmado Sibley, to prepare an incredible show-stopping plant based Christmas dinner ahead of time - to allow you to relax on the day itself!.
The class will include:
Create a stunning festive vegan centrepiece, Chestnut, Sage & Onion Torte - to freeze and serve on Christmas Day
Learn how to make deliciously rich miso gravy to serve with your torte*
Make a gourmet plant based variation on a classic, Truffled Cauliflower Cheese, to enjoy during class as your dinner
How to add Michelin star garnishing techniques with Cavolo Nero Crisps - to store and enjoy on the day*
Make and style a gourmet plant based Christmas dessert, Spiced Pumpkin Cheesecake - this stunning dessert tastes even better after being frozen!
Learn how to make refined sugar-free Clementine gelato, to freeze and serve on the day*
Make dairy-free & refined sugar-free 'After Eight Mints' to delight your guests
Numbers will be limited in class
Opportunity to ask Sarmado questions
Recipe handout
N.B. This is an intermediate level class
*Sarmado will teach these dishes as demo sessions only
About Sarmado Sarmado Sibley is an internationally known world-class leader in plant-based food. He marries his Michelin star kitchen experience with a flair for flavour and a passion for nutrition. He is a consultant to several food outlets, including plant-based restaurants Nourish and Combe Grove Manor Hotel Spa, both in Bath. Sarmado teaches a variety of online gourmet cookery courses via his website: https://www.sarmadosibley.com/
Fee: £40 (£32 concession). All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times.
If you would like to be added to our FREE online community class mailing list - just drop a line to classes@madeinhackney.org. Please note that, in the interest of fairness, opportunities to attend free classes are limited.
Refunds: we require a minimum of 5 days' notice for any cancellations or transfers once you have booked onto a class.
INGREDIENTS LIST:
The miso gravy, cavolo nero crisps and the clementine gelato will be taught as demo sessions only, but you may wish to buy the ingredients now to make at a later date...
Chestnut, sage & onion torte:
300g chestnut mushrooms
200g peeled & cooked chestnuts
Two medium sized onions
1 bunch of sage
2 cloves garlic
1 cup of walnuts
1 tablespoon olive oil
Sea salt to taste
100g fresh potatoes ( floury variety )
2 tablespoons oat milk
1 tablespoon maple syrup
250g puff pastry
Miso gravy (demo only):
2 tablespoons brown rice miso
2 teaspoons vegan butter
1 teaspoon nutritional yeast
Dash of tamari
Sea salt to taste
Cavolo nero crisps (demo only):
1 bunch cavolo nero
1/8 cup of nutritional yeast
1/8 cup of tamari
1/8 cup of apple cider vinegar
1/8 cup of olive oil
Truffled cauliflower cheese:
1 small organic cauliflower
1 1/2 cups cashew nuts
1 dessertspoon truffle oil
1/2 cup of nutritional yeast
1/2 teaspoon sea salt
Salad to serve with your cauliflower cheese
Spiced pumpkin cheesecake:
1/4 cup of coconut flour
1 1/2 cups pecan nuts ( Walnuts can be substituted )
1/4 cup of oat flour
7 dried apricots
½ cup of raisins
2 tablespoons coconut sugar
1 teaspoon lemon juice
3 tablespoons coconut oil
1 3/4 cups cashew nuts
1 cup of diced pumpkin
1 cup of carrot juice (or orange juice)
1/4 cup maple syrup
1 tablespoon lemon juice
2 teaspoons lecithin (available at health food stores, can be optional)
1/2 cup of coconut oil
2 teaspoons mixed spice
Pinch of sea salt
Clementine gelato (demo only):
2 bananas
6 clementines
1 lime
After eight mints:
1 tablespoon coconut oil
1 tablespoon xylitol
5 drops food grade peppermint essential oil
1 1/2 cups cacao powder
1 cup of cacao butter
1/4 cup of coconut sugar
1 teaspoon vanilla powder
EQUIPMENT LIST:
Small saucepan
Medium saucepan
Saute pan
Sharp knife
Chopping board
Bowls
Mixing bowl
Whisk
Dehydrator or lowest setting on oven
Large baking tray
Blender
Food processor
Ovenproof dish
One 8 x 8 inch square cake tin
Parchment paper
Small rectangular dish
Non stick sheet
Storage box for the freezer
For information: classes@madeinhackney.org / 020 8442 4266
Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!
Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that
handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.