Masterchef x Foodie Club: Alex Parker cooking live on Instagram

by Foodie Club

Speaker Event

Fri, Mar 5, 2021

6:30 PM – 7:30 PM (GMT+0)

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Join us in welcoming this (much needed) spring with a delicious spring galette, brought to you by our special return guest - ex-Masterchef 2017 Alex Parker. 

Following the success of Alex's Back to Basics class šŸ‡¬šŸ‡§ (Orange and Chocolate Bread and Butter Pudding), we invite you to our very first Instagram Live Cooking with Alex, MBA2022 and Masterchef 2017 participant.

Alex spent the last few weeks strolling around farmers' markets, taking inspiration from seasonal ingredients to create a beautiful Purple Sprouting Broccoli, Taleggio and Almond Galette that will bring local and fresh flavours into your homes and flats.

Want to join in and watch over a drink or even cook along with Alex?

āœ… Sign up for the event

šŸ“· Follow Alex ([alex_cooking](https://www.instagram.com/alex_cooking/)) and the Foodie Club ([lbsfoodie](https://www.instagram.com/lbsfoodie/)) on Instagram

šŸ‘Ø‍šŸ³šŸ‘©‍šŸ³ Join us at 6:30pm live on Instagram

šŸ· Enjoy a drink during the live cooking - wine recommendation: Pinot Noir from the Loire Valley (https://bit.ly/3uDhBS6)

Make sure to bring loads of questions for Alex -  about cooking, food, ingredients, or even Alex's experience in the competition. It's not every day you get to hang out live with an ex-Masterchef! 

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 To cook along with Alex you will need (for 3-4 people):

Galette dough (please prepare beforehand - instructions will be posted soon)
  • 150g wholewheat flour
  • 25g plain flour (plus more for dusting)
  • 100g unsalted butter
  • 3-4 tbsp iced water
  • Pinch of sea salt
  • Freshly ground black pepper
  • 1 tsp fresh thyme leaves (1/2 tsp if dried)
Filling
  • 300g tenderstem or purple sprouting broccoli
  • 200g Taleggio cheese (or other semi-soft/washed rind cheese, such as Camembert, Brie or a goat's cheese)
  • A drop of oil
  • 50g almonds
  • 2 pinches of sea salt
  • Freshly ground black pepper
  • 1 tsp fresh thyme leaves (1/2 tsp if dried)
Equipment:
  • baking sheet
  • baking paper
  • rolling pin
  • mixing bowl for the pastry
  • oven
  • saucepan/steamer for the broccoli