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Cooking Together Fine Dining – Lobster; Steak;

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

Starter: Lobster tail, miso and mango dressing, tsukemono salsa, charred asparagus;

Main: Fillet steak, saffron peppercorn sauce, Savoy cabbage with pomegranates and pancetta, herb and lemon pesto;

Dessert: Food Sorcery brownies;

Grilled lobster tail

Ingredients: serves 4– 4x small lobster tail, raw, de-shelled and de-veined

  • – 2x garlic clove, crushed
  • – knob of butter
  • – 1x lemon
  •  – 1tsp of oil 
  • – salt and pepper
  • – handful of chopped parsley


  1. Preheat a non-stick frying pan on high heat and and add splash of oil. Fry the lobster tails until red or orange in colour on one side, flip and repeat on the other.
  3. Add butter and foam it, followed by garlic (be careful no to burn it). You can remove the garlic if it’s going brown too quickly.
  5. Start basting the lobster tails and finish it with squeeze of lemon, salt and pepper and chopped parsley.
  7. The whole process doesn’t take more than 5-7 minutes, depending on the size of lobster tails.

Mango miso dressing


  • – 1 very ripe mango (ideally Alphonso)
  • – 2x lime zest and juice
  • – 1tbsp of sesame oil
  • – 1tsp of mild mustard (Frenchies or similar)
  • – 1tbsp of white miso paste
  • – 1cm of grated ginger


  1. Place all the ingredients into a blender (we like Nutribullet) and blitz until very smooth, correct the seasoning, adding more water if too thick. Or you could just use a mixing bowl and whisk, just make sure you grate the ginger as fine as possible.

  3. Keep in airtight container refrigerated for up to 4 days. 

Tsukemono Salsa

Ingredients – Serves 4:

  • – 20g Fresh ginger (approx. 2-inch piece), grated
  • – ½ mooli raddish, peeled and diced
  • – 1 Cucumber, de-seeded and diced
  • – 1 plum tomato, deseeded and diced
  • – ¼ pineapple, diced
  • – 1 tsp Salt
  • – 5 tbsp of sushi seasoning
  • – 1 tsp Soy sauce
  • – 1 tsp Sesame oil
  • – White sesame seeds to garnish
  • – 2x spring onion, sliced
  • – 2 tbsp of pomegranate seeds


  1. Place all the ingredients, apart from the last three in a mixing bowl, combine well, wrap with
  3. Sprinkle with sesame seeds, sliced spring onions and pomegranates right before serving.
  5. Enjoy!


  1. Grilled Asparagus


    • – 600-800g Medium Asparagus
    • – Drops Vegetable Oil
    • – A few drops of Balsamic Vinegar


    1. Cut (or break) off the woody ends from the asparagus. Boil the spears in a large pan 
    2. of salted water for 3 minutes. Drain, then plunge the spears into ice-cold water to 
    3. stop the cooking and set the colour. Pat the asparagus dry.
    5. Oil the spears lightly. Leave a large cast-iron griddle over a high heat until it’s very hot,
    6.  then arrange the spears on it in a single layer. (You may have to griddle the asparagus
    7.  in two batches.) Reduce the heat to medium and cook the spears for 3-4 minutes. 
    8. Turn them with tongs and cook for a few more minutes, or until the spears are tender
    9.  to the point of a knife and lightly gilded.
    11.  Serve while still hot, although the spears will also taste very good at room 
    12. temperature.
    14. To get ahead, you can prepare the asparagus to the end of step 1 and keep 
    15. refrigerated for up to 24 hours.

Fillet Steak


  • – 1 Fillet Steak
  • – 2 Tbsp Vegetable Oil
  • – 1 Knob of Butter
  • – 2 Sprigs of Thyme
  • – 1 Garlic Cloves, Crushed
  • – ½ tsp Flaked Sea Salt
  • – Pinch Cracked Black Pepper


  1. 30 minutes before you begin, remove the steak from the fridge and allow to come to 
  2. room temperature.
  4. Place a heavy-based frying pan or griddle pan over a high heat and add the oil.
  6. Season the steaks liberally with flaky sea salt.
  8. When the oil is hot, add the steak carefully to the pan and cook for 2 minutes, then turn 
  9. over and cook for another 2 minutes until both sides have a nice brown crust.
  11. Sear the steak along the edges, then reduce the heat, add the butter, garlic, and thyme.
  13. Continue to cook, turning every 30 seconds and basting the meat with the butter until
  14.  you reach the desired cook.
  16. For a rare it should take 4-5 minutes in total with a core temperature of 50 degrees. 
  17. 6-7 minutes for medium/60 degrees, and 8 minutes for well-done/70 degrees.
  19. Season the steak with cracked black pepper and rest for the same time it took to cook.

Savoy Cabbage with Pomegranates

Ingredients – Serves 6:

  • – 1x head of savoy cabbage, shredded
  • – 1x big red onion, sliced
  • – 2x clove of garlic, crushed
  • – 1x tbsp of olive oil
  • – 4x tbsp of pomegranate seeds
  • – Seasoning


  1. Place a frying pan on medium heat, add oil and sauté the potatoes, followed by pancetta and red onion.
  3. Add garlic and cook for further 1 minute.
  5. Add cabbage and cook until soften, for about 3 minutes.
  7. Correct seasoning and finish with pomegranate seeds.

Saffron peppercorn sauce

Ingredients – Serves 2:

  • – 1 shallot, finely diced
  • – 1 clove of garlic, crushed and chopped
  • – 100ml of white wine
  • – ½ tsp of saffron
  • – 1 sprig of thyme
  • – 200ml of veg stock (or just use more double cream)
  • – A handful of pickled green peppercorns
  • – 75ml of double cream
  • – 1tsp of white miso paste
  • – 1 tsp of oil for cooking
  • – Salt to taste



  1. Place a saucepan over medium heat again, add oil and heat up. Add onion and sauté until translucent.
  3. Add garlic, cook for 1 more minute, and make sure that garlic doesn’t burn.
  5. Pour in the wine and reduce until almost gone.
  7. Add the stock, miso, saffron, sprig of time and peppercorns, reduce by half.
  9. Finish with double cream, bring back to boil and reduce to desired consistency.
  11. Correct the seasoning and serve with your favourite steak.

Herb pesto

Ingredients – Serves 4:

  • – 3 cloves of garlic
  • – 1 big bunch of fresh basil
  • – Handful of chives
  • – Handful of coriander
  • – 1 handful of pine nuts
  • – 1 good handful of freshly grated Parmesan cheese
  • – extra virgin olive oil
  • – 1 lemon


  1. Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.


  1. Pick, roughly chop and add the basil, followed by coriander and chives, then blend in a food processor.


  1. Add the pine nuts (very lightly toast first, if you like) to the mixture and blend again, same with the parmesan
  2. Drizzle in some oil – you need just enough to bind the sauce and get it to an oozy consistency.


  1. Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
  2. Add a squeeze of lemon juice at the end



Food Sorcery brownies

Ingredients: makes 18

  • – ¾ cup (180g) of unsalted butter
  • – 8oz (250g) dark chocolate, coarsely chopped
  • – 4 large eggs
  • – 1 ¼ cups (250g) granulated sugar
  • – ½ cup (100g) light brown sugar
  • – ¼ tsp salt
  • – 1 ½ tsp vanilla essence
  • – 1 cup (150g) plain flour
  • – 8 oz (250g) milk chocolate, coarsely chopped.


  1. Preheat the oven to 180C, gas 4 

  2. Butter and flour a 9x 13 inch (33 x 22 cm) baking pan.
  4. Line with foil leaving pieces to foil overhanging the sides.
  6. Place the butter and dark chocolate in a double boiler and stir over barely simmering water until melted, remove from the heat and set aside to cool.
  8. Beat the eggs and both sugars in a large bowl with an electric mixer at high speed until creamy, then with the mixer on low speed, beat in the salt and chocolate mixture, followed by the vanilla.
  10. Gradually beat in the flour, stir in the milk chocolate and then spoon the batter into the prepared pan.
  12. Bake until the brownies are set in the middle, 25-30 minutes. A toothpick inserted into the centre will come out slightly gooey.
  14. Cool in the pan on a wire rack for 30 minutes. Then use the overhanging foil to lift the brownies out of the pan.
  16. Remove the foil and place on a cutting board. Chill in the refrigerator for 15 mins before cutting.

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