Mother’s Day Cooking Class Recipes. 

Sharing our Mother’s Day recipes to make entertaining simple and enjoyable, giving you less time in the kitchen and more time at the table with your loved ones.

Green Chicken Platter with olive and herb relish.

Prep Time: 20 minutes | Cook Time: 25 minutes | Serves: 4

Ingredients:

  • Chicken:

  • 1 brown onion, peeled and sliced into 1 cm rounds

  • 6 chicken tenderloins

  • 500 ml full cream milk

  • 3 bay leaves (fresh or dried)

  • 1 tbsp dried oregano

  • 1 tsp sea salt

  • ½ tsp freshly cracked black pepper

    Olive & Herb Relish

  • 1 small garlic clove, minced

  • ⅓ cup mixed fresh herb leaves (parsley, dill, chives), plus extra for garnish

  • 8–10 pitted kalamata olives

  • 5 tbsp (100 ml) extra virgin olive oil

  • 1 lemon (50–60 ml juice), zest and juice

  • Sea salt and freshly cracked pepper, to taste

    Salad Platter

  • 1 bunch leafy rocket, stalks trimmed, rinsed, and dried

  • ½ head radicchio, roughly sliced into strips

  • 1 Lebanese cucumber, partially peeled, sliced 3 mm thick on a diagonal

  • 1 celery stick, sliced 3 mm thick on a diagonal

  • Barberries, pistahio’s and extra herb leaves, to finish

Method:

  1. Preheat oven to 180ºC fan. In a 20 x 25 cm baking tray, arrange the onion slices, chicken, bay leaves, oregano, salt, and pepper. Pour in the milk, then add enough water to just cover the chicken. Cover with baking paper and foil and bake for 25 minutes.

  2. Turn off the oven and let the chicken sit inside for 15 minutes. Remove and allow to cool slightly before slicing into 2 cm pieces. Set aside.

  3. Finely chop the garlic, herbs, and olives on a board with 1 tsp sea salt. Transfer to a small bowl and mix in the olive oil, lemon zest, and juice. Adjust seasoning to taste.

  4. Arrange the rocket, radicchio, cucumber, and celery in a circular pattern on a large serving platter. Top with the sliced chicken. Drizzle the relish evenly over the salad and finish with barberries and extra herb leaves.

Ricotta and feta with lemon, broad beans and herbs.

Prep Time: 15 minutes | Cook Time: 12 minutes | Serves: 6

Ingredients:

  • ½ cup frozen peeled broad beans

  • 80g Danish feta

  • 1/3 cup fresh ricotta, drained

  • 1 small preserved lemon, deseeded, rind finely chopped

  • ¼ cup mixed herbs (parsley, thyme, dill), finely chopped, plus extra for garnish

  • 2 tbsp (40 ml) extra virgin olive oil, extra for crostini

  • ½ lemon, zest and juice

  • Sea salt and freshly cracked pepper, to taste

  • 1/3 thin baguette, thinly sliced into 1cm slices

Method:

  1. Preheat the oven to 180°C fan. Arrange the baguette slices on a baking tray, drizzle lightly with olive oil sea salt and cracked pepper, and bake for 10–12 minutes, until golden and crisp. Set aside.

  2. Place the broad beans in a bowl, cover with boiling water, and let sit for 3 minutes. Drain and set aside.

  3. In a mixing bowl, combine the feta, ricotta, lemon zest, salt, and pepper. Whisk until smooth and creamy. Add thawed broad beans, preserved lemon, season and mix through. Set aside.

  4. In a small bowl, mix the chopped herbs with the lemon juice and olive oil.

  5. To assemble, evenly spread a generous spoonful of the whipped ricotta and broad beans onto crostini. Top with the herb and olive oil mixture.

  6. Arrange on a serving platter and serve immediately.

Prepare crostini ahead of time for ease when hosting.

Individual vanilla pear crostata with pecans and creme fraiche.

Cook time: 35 mins | Prep time: 20 mins | Serves: 6

Ingredients:

  • 1 sheet shortcrust pastry (17 x 17 cm), thawed and cut into 6 even portions (e.g., Careme all-butter shortcrust)

  • 1 cup fresh ricotta, drained

  • 2 tsp vanilla bean paste

  • Zest of ½ lemon

  • 2 pears, thinly sliced (0.5 cm wedges)

  • ⅓ cup pecans, roughly chopped

  • 4 tbsp maple syrup, plus extra to serve

  • 1 tsp sea salt

  • 2 tbsp crème fraîche, to serve

Method:

  1. Preheat the oven to 200ºC (180ºC fan). Line a large baking tray with baking paper and arrange the pastry portions on it.

  2. In a bowl, whisk together the ricotta, vanilla bean paste, and lemon zest. Spread evenly over the center of each pastry piece, leaving a 2 cm border.

  3. Arrange the pear slices in a fan shape over the ricotta, pressing down gently. Fold the edges of the pastry over, pinching the corners to secure.

  4. Sprinkle each tart with chopped pecans, drizzle with maple syrup, and finish with a pinch of sea salt.

  5. Bake for 30–35 minutes, until golden and crisp.

  6. Transfer to a serving platter. Top each with a dollop of crème fraîche and an extra drizzle of maple syrup. Serve warm.