Online Cookery Class - Gourmet Stress-Free Vegan Christmas masterclass

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!

This a past event and is no longer avaliable.
Please see our calendar for upcoming events.

The Event

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 are able to donate to our crowdfunder please visit https://www.crowdfunder.co.uk/...

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: 

  1. Small saucepan
  2. Medium saucepan 
  3. Saute pan
  4. Sharp knife
  5. Chopping board
  6. Bowls
  7. Mixing bowl
  8. Whisk
  9. Dehydrator or lowest setting on oven
  10. Large baking tray 
  11. Blender
  12. Food processor
  13. Ovenproof dish
  14. One 8 x 8 inch square cake tin
  15. Parchment paper
  16. Small rectangular dish
  17. Non stick sheet
  18. 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!


    Allergen Alert
    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.