BT'S COOK OFF

TUESDAY 3 AUGUST AT 4PM

BT's cook off is back and this time he is cooking up a vegetarian Spanish Fiesta. Last cook off some couldn't handle the heat.. will you be able to keep up with Ben & cook a delicious feast for the family?

All you have to do is register your interest below & we will send you through a shopping list, a zoom link.
 

Everything you need to know..

Equipment list 

large mixing bowl 
regular size mixing bowls 
Electric mixer/stand mixer or whisk 
Sieve 
Spatula 
20cm spring form cake tin 
Baking paper 
Baking sheet 
Cooling rack 
Knife 
Vegetable peeler 
Chopping board 
2 Non-stick fry pan 
Plate that is the same size as the fry pan 
Colander 
Grater 
Saucepan with lid 
Plates to serve up your delicious food 

*Notes*
Please have eggs for the cheesecake and cream cheese out of the fridge at least 3 hours before the class 
 

Recipes & Methods

Serves 4

Basque burnt cheesecake 

Ingredients 
750g Cream cheese (room temp) 
250g Caster sugar 
5 eggs (room temp) 
300g Cream 
1 tsp sea salt 
1 vanilla pod or 1 tsp vanilla extract 
½ Lemon, zest and juice
30g Plain flour (sieved) 

Method 
Pre heat your oven to 200`c. 
Place the cream cheese and caster sugar in a large mixing bowl. Using your mixer cream the two ingredients together until light and fluffy or until the sugar has dissolved, this will take a minute or two. 

Beat in the eggs one by one. If you are using a vanilla bean, split the bean and scrap out the seeds from the pod and add the mixture, or if using the vanilla extract then add this to the mix with the lemon juice and zest and sea salt. Mix for 20 seconds then fold in the cream and mix until incorporated. Sieve the flour and fold into the mix. 

Lightly grease the cake tin and line with baking paper on the base and around the sides. Pour in the cheesecake batter and tap on the bench to get rid of any air bubbles. Place on a baking sheet and place in the pre heated oven and bake for 55 minutes. 

Remove from the oven and cool on a wire rack for 2 to 3 hours before removing from the cake tin. 

Tortilla de patatas 

Ingredients 
250 ml Olive oil 
1 kg Waxy potato’s such as Desiree or Mozart 
1 large brown onion 
8 Eggs 
Salt and pepper to taste 

Method 
Peel and slice the potatoes approximately ½ cm thick. Heat the olive oil in the fry pan over a medium heat and add half of the potatoes, season with about 1 tsp of salt and fry the potatoes until soft, this will take about 3 to 4 minutes. Remove the potatoes from the oil and drain the in the colander, repeat this process with the second half of the potatoes. 

Peel and finely slice the onion, fry in a little oil until tender and sweet, drain in the colander with the potatoes. Leave both the potatoes and onions to cool for 5 minutes. 
In a mixing bowl break the eggs and whisk together, season with salt and pepper then add the cooled potatoes and onion, gently fold together. 

Heat the fry pan on a medium low heat and add 2 tbs of the used olive oil, pour in the potato and egg mix and gently cook for aprox 4 to 5 minutes. You should see the sides of the tortilla firm up and you should be able to slide a spatula around the sides. Place a plate on top of the fry pan then flip the pan over so that the tortilla flips onto the plate, slide the tortilla back into the pan with the cooked side facing up and continue to cook for another 4 to 5 minutes. Use the spatula to tuck in the sides. 

Slide the tortilla onto a clean pan and leave to sit for about 5 minutes before serving. Ideally the tortilla is slightly under cooked in the centre. 

Pan con tomate

Ingredients 
4 slices of crusty white bread 
1 clove garlic 
1 ripe tomato 
2 tbs olive oil 
1 tbs sherry vinegar 
6 basil leaves 
Salt and pepper 
Extra olive oil 

Method 
Cut the tomato in half and grate into a bowl using a box grater, season this with salt and pepper and add the olive oil and sherry vinegar and mix. Using a knife finely shred the basil leaves and add the tomato mix and set aside. 

Heat a fry pan with a little olive oil and fry the slices of bread until golden brown on both sides, remove from the pan and rub with the garlic clove then spoon over the tomato mix letting the mix soak through into the bread. 

Bean & broccolini salad with a chili and almond dressing 

Ingredients 
1 bunch broccolini 
250g beans such as green, butter, Italian, snake or a mix of 
75g whole blanched almonds 
1 clove garlic
2 anchovy fillets (optional)
1 long red chilli 
¼ bunch parsley 
3 tbs olive oil 
1 tbs sherry vinegar 

Method 
Bring a large pan of water to the boil and season with salt. Boil the vegetables for 3 to 4 minutes then drain in a colander and leave to cool.

In a fry pan heat 1 tbs of the olive oil, roughly chop the almonds and add the pan and toast until golden. Chop the chill and the garlic and add to the pan along with the anchovy fillets if you are using, gently cook everything together for a minute then remove from the heat, add the remaining oil, sherry vinegar and chopped parsley.

Toss the boiled veggies through the dressing and arrange on a plate. Grind over some pepper and serve