Over the past 5 months we’ve had so many wonderful clients and foodies requesting recipes and cooking tips while at home. But as we never half do things at Rocket, we decided to create our very own cooking show, with ingredients posted to Attendees, Rocket Masterclass!
Our brand new virtual cooking classes are the perfect way to elevate your cooking skills and enjoy an incredible Rocket dish all from the comfort of your own home. Cooking along live (or watching the recording later) with Rocket’s Exec Chef Ryan Stafford, you’ll learn his secrets for exceptional cookery without even needing to leave the house.
And it’s really not just about the class. We’ve delved into our little black book of suppliers to offer the best of the best, so that we can deliver our exclusive ingredients to you. Believe us when we say you can’t buy these in the supermarket!
We’re currently taking a summer break, with further shows to resume in the autumn. To watch previous classes, head to our Masterclass video hub here.
100g black truffle sauce (like this one from La Cerqua Tartufi)
50g grated parmesan
1 tbsp truffle oil (like this one from La Cerqua Tartufi)
1 tbsp balsamic vinegar
4 x tbsp olive oil
Sea salt/pepper to taste
Combine all ingredients and season to taste. Gently heat, toss with cooked pasta or spread over toasted bruschetta.
200g cherry tomatoes, squished
200g chopped tomatoes (highest quality, tinned)
6 cloves of garlic
3 tbsp olive oil
80g Scamorza (smoked mozzarella)
Handful of fresh basil
Sea salt/pepper to Taste
Heat the garlic and olive together in a cold pan and gently increase the heat being carful not to burn the garlic, 2-3 minutes
Add the cherry tomatoes, chopped tomatoes and reduce for 15-20 minute on a medium heat.
Add the basil and Scamorza and serve immediately with your favourite pasta.