Cooking Together – Fine Dining Recipes

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Cooking Together – Fine Dining Recipes

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Cooking Together Fine Dining Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening 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:

  1. Starter: Lobster bisque, lobster tail, asparagus
  2. Main: Fillet steak, grilled broccoli, sautéed potatoes, curried saffron peppercorn sauce
  3. Dessert: Click here for a link to the Food Sorcery favourites
  4.  

 Lobster bisque – starter

Ingredients – Serves 2:

  • 1/2 carrot, chopped
  • 1/2 celery stick, chopped
  • 1 small onion, diced
  • 1 clove of garlic, crushed
  • 1 sprig of thyme
  • 1 bay leave
  • 200g of chopped tomatoes
  • A splash of dry white wine
  • 100ml of strong chicken stock
  • 1 lobster tail shell, crushed
  • extra virgin olive oil
  • salt
  • 100ml of double cream to finish
  • Salt and pepper to taste
  • Serve with crusty bread and butter

Method:

  1.  Add a splash of oil to a sauce pan and fry the lobster tail shell and lobster tail for a couple of minutes.
  2. Remove the tail and rest on side.
  3. Leave the shell cooking for a couple of minutes longer.
  4. Add another splash of oil to the pan and saute the onion until slightly caramelised.
  5. Add garlic, celery, carrot and thyme and cook for further 5 minutes.
  6. Add a splash of white wine and cook reduce down by half.
  7. Add the stock, chopped tomatoes and bayleaf, cook for 10 minutes.
  8. Add cream, remove the bay leaf and blend until smooth.
  9. Warm up the lobster tail in a fresh pan or in the oven and serve with chopped herbs and miso and lime creme fraiche…

Grilled lobster tail – Starter

Ingredients – serves 2:

  • 2x small lobster tail, raw, de-shelled and de-veined
  • 1x garlic clove, crushed
  • knob of butter
  • 1/2x lemon
  •  1tsp of oil 
  • salt and pepper
  • small handful of chopped parsley

Method:

  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.
  2. 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.
  3. Start basting the lobster tails and finish it with squeeze of lemon, salt and pepper and chopped parsley.
  4. The whole process doesn’t take more than 5-7 minutes, depending on the size of lobster tails.

 Charred Asparagus (or tenderstem broccoli) – Starter

Ingredients – Serves 2:

  • 6 spears medium asparagus
  • 1tbsp of extra virgin olive oil
  • Sea salt
  • Cracked black pepper

Method:

  1. Cut (or break) off the woody ends from the asparagus. If the asparagus is really thick, boil the spears in a large pan of salted water for 1 minute. Drain, then plunge the spears into ice-cold water to stop the cooking and set the colour. Pat the asparagus dry. If the asparagus is thinner you can just skip the first step.
  2. Pan fry along with your steak, splash with olive oil and season with salt and pepper.
  3. Optionally, charr with a blowtorch or cook directly in the frying pan alongside your lobster tail.

 

 

  1.  

 Lime creme fraiche- starter

Ingredients – serves 2:

  • 200g of creme fraiche
  • 1 lime zest
  • 1tbsp of chopped coriander

Method:

  1. Mix all the ingredients in a mixing bowl and season well.
  2. Chill until needed. 

Tips for Cooking the Perfect Steak – Main

Heat, heat and more heat!  Choose your steak well, ideally use the butcher but if you are buying at a supermarket, remove the packaging sooner rather than later.  Buy as thick a piece as possible, so if cooking for 2, buy twice the thickness and cut after cooking.   The meat must be at room temperature before you cook it, and it must rest for at least 5 minutes after cooking.  If cooking a bigger piece – it should rest for about half the cooking time. Never rest your meat covered with foil, the steak would get sweaty and it would overcook. you want it to cool down a bit while resting. You just put it back in a pan with a knob of butter and some rosemary, thyme and garlic and finish cooking.

Which ever cut you have, you just need your pan or a griddle pan, then you can finish the cooking in a low oven if it’s a thicker piece. 

If your steak has a piece of fat on it, leave it on to cook, you can choose to eat or leave.  But use the fat as a visual guide to cooking.  As the fat renders it colours and the flavour joins the juices in the pan.  If you have a steak on the bone – T-Bone or Tomahawk, cook with the bone in and remove before serving.  The bone adds flavour to the cooking.

For these 5-6oz fillet steaks, we are in the region of 1-2 minutes each side in a hot pan.  There are arguments about seasoning before or after cooking – both work….however do oil the meat directly…not the pan.  Don’t move it until ready to turn and when you have turned the second time, you will get a feel for how you like your steak to be cooked!  Don’t be afraid to poke it with your finger!


Fillet Steak

  • Ingredients: serves 2
  • 2x 6-7oz centre cut fillet steak
  • a knob of butter
  • few sprigs of rosemary
  • few sprigs of thyme
  • salt and pepper to taste

curried Saffron peppercorn sauce

Ingredients – Serves 2:

  • – 2tbsp olive oil
  • – 1onion (finely chopped)
  • – 1 clove garlic (crushed)
  • – Salt and pepper to taste
  • – 100ml dry white wine
  • – Pinch of saffron (optional)
  • – 1tsp of Japanese curry spice or madras
  • – 1/2 cup chicken stock stock 
  • – 1 cup of double cream 
  • 1tbsp of pickled green peppercorns(with brine)

Method:

  1. Heat the oil in a medium sauce pan set over a medium heat until hot.
  2.  
  3. Add the onion, garlic and a pinch of salt and cook gently for 5 minutes until softened.
  4.  Add curry spice and fry for another minute.
  5. Add the wine, saffron and peppercorns, boil for 2 minutes to evaporate the alcohol.
  6.  Add stock and cream and simmer gently until the sauce thickens
  7.  
  8.  

garlic and rosemary potatoes and purple stem broccoli

Ingredients – Serves 2:

  • -400g of new potatoes, parboil from cold for roughly 15 minutes (until al dente)
  • -bunch of purple sprouting tender stem broccoli
  • – 2x cloves of garlic, crushed
  • -1x sprig of rosemary
  • -1 tbsp pomace olive oil (or vegetable oil)
  • -Knob of butter to finish
  • -Seasoning
  •  

Method:

  1. Get a large non-stick frying pan on medium heat, add oil and get it really hot.

    Sautee the potatoes until golden on both sides together with broccoli, add butter, crushed garlic, chopped rosemary, let the butter foam and serve immediately. you can hold in the oven and make extra crispy if needed (just be careful not to burn the broccoli).

Dessert Recipes

Use the link above to explore the Food Sorcery favourite dessert recipes

We hope you enjoyed the class!

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