Onepot Cooking Masterclass with Marco Pierre White

Knorr Stockpots which were used in the Masterclass and which I use at home

I've cooked with the lovely Marco before, it was the first ever PR event I was invited to.  You can read about it here.  I was SO nervous and maybe slightly terrified.  I needn't have worried though.  He was really lovely, the event was relaxed, and the PRs were fab. 



Neil and Jen - the PR Dream Team!

I now know the PRs really well, have been to many more events, and this time when I was invited I wasn't nervous at all - just rather excited LOL

The Masterclass we were invited to this time was Onepot Cooking. I love Onepot Cooking because it saves on washing up and most dishes cooked this way are warming and comforting. Perfect for a rain battered, gale force wind filled May and June ;o)

Marco, as always, was amazing and gave us loads of cooking tips and tricks!

The Masterclass was once again held at Stamford Bridge, yup the football ground, home of Chelsea Football Club.  Marco's restaurant is really glamorous and gorgeous - as you would expect.



We had a cuppa and a delicious pastry in the restaurant before the Masterclass started.



Once we had been fed and watered it was time to start the Masterclass.  We all watched intently as Marco explained his recipe for Pumpkin Soup, using  Knorr Stockpots.  The secret is to use freshly prepared carrot juice as it brings out the sweetness of the pumpkin.  Don't use carrot juice in cartons or bottles as the ingredients they add to stop it oxidising alters the flavour.  You will need a juicer.  Unfortunately, I don't have one! (HINT!) 

Marco often uses juices in his stews and casseroles - prune juice in his Guinness and Beef Stew, apple juice with Slow Roasted Pork Belly and of course carrot juice in his Pumpkin (or Sweet Potato) Soup.  The juices help build and balance flavours and add sweetness to the dishes making them flavoursome without being heavy.  Great tip from Marco!



Marco telling us how to make Pumpkin Soup his way



As Marco was showing us the recipes he was also writing them down.  You can find his recipe for Pumpkin Soup here.  He also steamed some pumpkin in the microwave then reduced the liquid from the cooked pumpkin.  It was an amazingly sweet syrup which you could use to top a cake or loaf. 

Pumpkin Syrup - so amazingly sweet!

Once the pumpkin soup had been made it was time to devour it taste it.  I had a heavy cold and the pumpkin soup was the perfect warming and soothing starter to have.  It was so smooth and flavoursome, Marco suggests passing it through a fine sieve to give the soup a silky texture.

Delicious Pumpkin Soup with Parmesan

The next dish on the Masterclass menu was Asparagus Risotto, made Marco's way.  He uses the trimmings and woody ends from the asparagus to flavour the stock so that nothing is wasted.  He also blanches the tips separately and serves them on top of the risotto to give it more flavour and another dimension of texture. 

Top tip from Marco:  When your risotto has been made and you add the butter and Parmesan to finish it off, don't stir it straight away.  If you do then the texture will be tight and not creamy.  Let the cheese and butter melt in for a couple of minutes with the lid on and then stir it in.  You'll be able to tell the difference!  You can read Marco's Asparagus risotto recipe here.



The risotto was outstanding! Lovely al dente texture and comforting but not heavy at all



Our last course was a Chicken Casserole which Marco makes using preroasted chickens as the meat is more moist and flavoursome.  You could cheat and use a cooked chook from the supermarket if you were in a hurry ;o)  Marco made a blond roux using stock made with a Knorr Stockpot instead of milk.  You can follow his recipe and make your own Chicken Casserole here.

We were also served a stunning Raspberry Souffle for dessert with hot Raspberry Sauce.  OMGness it was SO absolutely delicious and light.  There were some rather interesting noises being made as we ate it, oh yes, it was THAT GOOD!

The Raspberry Souffle tasted even better than it looked, totally amazing!

I also found out Marco's pet hate in the kitchen - wooden spoons left in pots whilst you're cooking.  We had an amazing day and thoroughly enjoyed ourselves.  Marco was his usual charming self, very generous with his knowledge and his time. 

Some of us lucky bloggers with the man himself!

Thank you so much to Knorr for the fabulous day, and of course to Neil and Jen who are most lovely too. 



I hope I didn't give Marco my cold LOL

You can find more recipes and cooking tips on the Knorr website.

2 comments Basics, Chicken, Dinners, Knorr, Masterclass, Meatfree Monday, Microwave, PR Event, Rice, Soup, Vegetarian

Easy Microwave Pavlova Roll

I love this pav although the purists will probably be horrified.  It's super quick and tastes fab.  This microwave recipe gives you a sweet marshmallow type of flat round pav that you can cover in cream and fruit and then roll up.  My family love it as an occasional weeknight pudding treat. 

¼ cup cinnamon sugar or crushed nuts

1 teaspoon vanilla extract

1 teaspoon white vinegar

4 egg whites

¾ cup of caster sugar

Firstly you need to take some baking paper and shape it to fit in your microwave. Take the glass tray out of your microwave and use it as a template. You don’t have to, it just makes it easier to ensure the baking paper is going to fit.

Cover the baking paper with a layer of crushed nuts or cinnamon sugar.  Put this aside whilst you make the pav.  Using an electric beater, whip the egg whites until light and fluffy.

Now add the caster sugar, vinegar and vanilla extract.  Whip until it forms stiff peaks. This will take a few minutes and when you mix it, it should retain it’s shape.  Once it's firm you can spoon the mixture onto the cinnamon sugar or crushed nut covered baking paper.

Plop the mixture into blobs linked up all over the baking paper and then with the back of your spoon, smooth it out as best you can. Be gentle so as to not disturb the sugar/nuts too much. I does not have to be perfect, just roughly smooth.

Now put in the microwave and cook for 3 minutes on high.  It should look light and fluffy and feel like soft marshmallow.

Cool the pavlova in the microwave with the door open to stop condensation forming that will spoil your pav.

When you're ready to serve up whip some cream.  Spread this all over the pav and then lightly cover with the fruit of your choice. We use a mix of berries or strawberries and passionfruit.

Gently roll it up into a roll.  We always serve it with extra fruit and cream or ice cream.  Cut into about 8 slices, this is enough for 4 or 5 greedy people.

2 comments Basics, Kiwi Recipes, Microwave, Puddings, Vegetarian

Smoked Haddock Baked Potatoes

This is a really quick, cheap and filling weeknight dinner or weekend lunch that always goes down well.  You could use a drained tin of salmon or some white fish fillets instead of the smoked haddock, just add some mustard or chopped fresh herbs to enhance the flavour.   

4 large baking potatoes

300g smoked haddock fillets

25g butter

4 Tbsp double cream

1 handful of frozen sweetcorn, defrosted (or 1 small tin of sweetcorn, drained)

75g grated Cheddar cheese

Prick the potatoes in several places with a fork.  Cook the potatoes in the microwave on high for between 5 and 8 mins.  Take them out of the microwave and put them into a preheated oven at 220°C/425ºF/Gas Mark 7 and bake for 15 mins.  This finishes off cooking the potatoes and helps to get the skins nice and crispy.

In a non-stick fryingpan, cook the haddock in the butter for around 5 mins.  Gently break it into flakes before stirring in the cream and sweetcorn.  Season to taste.

Remove the cooked potatoes from the oven and set the oven grill to a medium heat.  Slice open the potatoes and scoop out the flesh in the middle.  Mash the scooped out potato flesh and mix it with the creamy haddock mixture.  Gently spoon the mixture back into the potato skins.  Top with the grated Cheddar cheese and cook on a baking tray under the grill until the cheese has melted.  Serve with a large side salad or some steamed greens.

2 comments Basics, Dinners, Fish, Lunches, Microwave