You are currently viewing Cooking Together Fine Dining Recipes – Charred Asparagus with Scallops; Fillet Steak; Lemon Posset

Cooking Together Fine Dining Recipes – Charred Asparagus with Scallops; Fillet Steak; Lemon Posset

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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: Scallops with Charred asparagus and hollandaise

Main:Fillet steak, yaki onigiri, amazu-an sauce

Dessert: Lemon Posset with Charred Meringue;

Grilled Asparagus

Ingredients: Serves 2

  • 600-800g Medium Asparagus
  • 1tbsp of extra virgin olive oil
  • Sea salt
  • Cracked black pepper
  • Blowtorch


  1. Cut (or break) off the woody ends from the asparagus. Boil the spears in a large pan of salted water for 3 minutes. Drain, then plunge the spears into ice-cold water to stop the cooking and set the colour. Pat the asparagus dry.
  2. Char with a blowtorch until blistered, splash with olive oil and season with salt and pepper.


Pan-Fried Scallops

Ingredients – Serves 2:

  • 8 scallops
  • Vegetable oil for cooking
  • 1 lemon
  • Knob of butter
  • Salt and pepper


  1. Place a non-stick frying pan on high heat with a splash of oil.
  2. Pat-dry the scallops and fry them on both sides until golden, season with salt and pepper towards the end.
  3. Finish with butter and lemon juice.


Hollandaise sauce

Ingredients: Serves 2

  • 300g unsalted butter
  • 2 large egg yolks
  • 1 Tbsp cold water
  • 1Tbsp of white wine vinegar
  • 1 Tbsp strained freshly squeezed lemon juice, plus more to taste
  • 1 tsp salt
  • Freshly ground white pepper
  • Salt


  1. Place the butter in a small saucepan and simmer on lower heat until the creamy part and oil part separate
  2. Fill a medium saucepan with a few centimetres of water, and bring to a simmer over medium heat.
  3. In a medium heatproof bowl, combine the egg yolks, vinegar and cold water. Place the bowl over the simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. (If the eggs begin to scramble or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool). Remove the eggs from the heat and whisk for 30 seconds to cool slightly.
  4. Remove the saucepan from the heat and slowly drizzle the butter into the eggs while whisking constantly.
  5. Whisk in the lemon juice, salt, and pepper to taste. (If the sauce is very thick add a few drops of warm water to adjust the consistency so it is creamy and light.) Serve immediately or keep the hollandaise sauce in a small bowl set over warm, but not hot water, for about 30 minutes.

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 .
  10. over and cook for another 2 minutes until both sides have a nice brown crust.
  12. Sear the steak along the edges, then reduce the heat, add the butter, garlic, and thyme.
  14. Continue to cook, turning every 30 seconds and basting the meat with the butter until
  15. you reach the desired cook.
  17. For a rare it should take 4-5 minutes in total with a core temperature of 50 degrees.
  19. 6-7 minutes for medium/60 degrees, and 8 minutes for well-done/70 degrees.
  21. Season the steak with cracked black pepper and rest for the same time it took to cook.

Mirin Glaze Yaki Onigiri

Instructions: Serves 2

  • 2 Tbsp miso (we used Hikari Miso Organic Red Miso)
  • 1 tsp sugar
  • 1 Tbsp mirin
  • 1tsp of sticky teriyaki sauce
  • 3 cups cooked Japanese short-grain rice (250g of uncooked rice/330ml of water, if using stove top absorption method)
  • 2 tsp toasted black sesame seeds
  • sea salt
  • 1tbsp of vegetable oil
  • 1x lime, juice and zest


  1. In a small bowl, combine 2 Tbsp miso, teriyaki, 1 tsp sugar, lime juice and zest, and 1 Tbsp mirin and mix well. Depending on the type of miso, it might be saltier or sweeter than mine. Adjust the flavour by removing/adding sugar. Set the sauce aside for brushing the rice balls later. 
  2. Prepare a small bowl of water and a plate of salt, roughly 2 to 3 tsp. Wet your palms with water, dip your fingers into the salt and rub some of the salt lightly onto your palms. Then using a rice scooper, scoop 1/6 portion of the steamed rice (you should be able to make 6 rice balls).
  3. Gently form the rice into a ball shape, and then flatten top and bottom. It should look like a thick disk shape. Sprinkle with sesame seeds and pat it together.
  4. Cut the parchment paper to fit the bottom of your frying pan and place it on the pan. Brush the oil on the parchment paper. Place the rice balls and start cooking on medium heat. Make sure to keep some distance between rice balls so they don’t stick to each other.
  5. Cook the bottom of the rice for about 2.5 minutes. When it’s nicely brown, brush the oil on the top of the rice balls and flip to cook the other side for 2.5 minutes or until nicely brown.
  6. When both sides are nicely brown, reduce the heat to low heat. Brush/spoon the sauce on top of the rice balls. And flip to cook the dressing side for just 10-15 seconds. Then flip to brush the sauce on the other side and cook for 10-15 seconds. 
  7. Dressing BURNS QUICKLY. Adjust the heat so dressing won’t burn but still has a nice char. You can also use an oven, oven toaster, or broiler but make sure to keep an eye on it.


You can stuff your rice cake with various ingredients such as smoked salmon, sashimi tuna, pulled pork belly etc.


Japanese sweet and sour sauce

Ingredients: Serves 2

  • 1x shallot, diced
  • 2 cloves of garlic, minced
  • 2cm of ginger, grated
  • ¼ of pineapple, diced
  • 1tsp of dark brown sugar
  • 1tsp of rice vinegar
  • 1x red chilli, chopped
  • 2tbsp of banana ketchup (or regular)
  • 1tbs of tamari
  • 1tbsp of sticky teriyaki
  • Splash of water
  • Vegetable oil for cooking
  • Salt and pepper to taste
  • Chopped coriander
  • Mixed sesame seeds to garnish



  1. Get a wok on high heat with a splash of oil, sauté the onion until translucent. Sauté the garlic and ginger as well, followed by all the other ingredients, apart from the last 3.
  2. Bring to simmer and cook for 10 minutes on low heat until thickened.
  3. Garnish with sesame seeds and chopped coriander.

Lemon Posset

Ingredients – Serves 3-4:

  • – 300ml of double cream
  • – 60g caster sugar
  • – 1 juicy lemon


  1. Squeeze the lemon.
  3. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  5. Take the pan off the heat and whisk in the lemon juice.
  7. Strain this into a jug and leave to cool for 20minutes.
  9. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  11. Refrigerate for 6 hours minimum.
  13. Serve with fruit and edible flowers