Cooking Together Fine Dining Recipes
We hope you loved your Cooking Together experience. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Starter: Sea bass – lemongrass – mouli – chilli – watermelon
- Main: Gressingham Duck – Garlic – smoked potato – salt baked beetroot – truffle & prune sauce
- Dessert: Click here for a link to the Food Sorcery favourites
[P] Protein [V] Vegetables [S] Store Cupboard
Sea-bass Tartar with Watermelon, Vinegar Mix and Lemongrass Gel
Servings: 2 People
Ingredients
- 2 Sea bass fillets
- 50 g Watermelon
- 4 Radish
- 1 Red chilli
- 1 Banana Shallot
- 50 g Mooli (daikon) radish sliced thinly
- 1 Lime zested and juiced
- Sea salt to taste
- 1 tsp Micro herbs to garnish
- 1 tsp Edible Flowers to garnish
Vinegar Mix
- 200 ml Cider vinegar
- 1 tsp Coriander seeds
- 2 Cardamom pods
- Sea salt to taste
- Granulated sugar to taste
Boil and leave to cool before using as a pickle
Lemon Grass Stock
- 200 ml Water
- 5 Lemongrass sticks
- 1 Lemon juice
Boil and allow to cool then blend and strain through a jay cloth
Lemon Grass Gel
- 25 g Ultratex thickening agent buy online
Use 100ml of vinegar mix and 100ml of lemon grass stock whisk with 25g ultratex until desired consistency
Method
- Skin, debone and remove belly from the seabass fillet
- Carefully dice the fillet in to 2mm/2mm pieces and leave to come to room temperature
- Finely dice watermelon/radish/chilli
- Slice shallot in to rings and place in vinegar mix until serving
- Slice mouli on a mandolin or as thin as you can
- Mix sea bass, watermelon, chilli, radish, zest and juice of the lime and a Little rock salt leave to stand for 2 minutes
Plating Up
- Arrange mouli in a circle off centre to the plate, using a chef ring, fill with the sea bass mix and decorate with shallot rings, gel and micro herbs and flowers
Gressingham Duck - wild garlic -smoked potato -salt baked heritage beetroot -truffle & prune sauce
Servings: 2 People
Ingredients
For the Salt Baked Beetroot
- 1 Red beetroot
- 500 g Table salt
- 2 Egg whites
For the Wild Garlic Oil
- 100 g Wild garlic out or season replace with chives
- 200 ml Olive oil
Smoked Mash Potato
- 2 Baking potato large
- Smoke powder
- 150 g Butter 1/3 block
- 100 ml Double cream
For the Duck
- 2 Duck breasts
- Sea salt to taste
For the Truffle & Prune Sauce
- 300 ml Brown stock (beef or Veal)
- 100 ml Red wine reduction
- 10 g Dried prunes
- 5 ml Truffle oil
- 50 g Butter cold
Method
Salt Baked Beetroot
- 1 large beetroot, 500g table-salt and 2 egg whites - mix egg whites with salt and completely cover the beetroot- roast 220 for at least 40 minutes no more that 1hr - crack open the salt case and cut beetroot in to perfect round fondants.
Wild Garlic Oil
- Blanch wild garlic, in boiling salted water for 30 seconds and plunge in to iced water, drain and add to blender with 200ml of olive oil blend for at least 2 minutes, strain through muslin cloth.
Smoked Mash Potato
- Bake 2 large potatoes for 1hr until soft, remove potato from skins and mash until smooth, season and add 10g of smoke powder, burn 100g of butter in a pan and add 100ml of double cream mix potato and butter mix and stir until smooth off the heat. Place in a piping bag until needed.
Duck
- Heavily season the skin of the duck breast and place in a heavy pan on a medium heat for at least 10 minutes until the skin is completely rendered turn only when the skin is golden and crispy, cook for a further 2 minutes remove from pan and allow to rest until serving.
Truffle & Prune Sauce
- Combine stock and reduction and bring to the boil
- Add chopped prunes and truffle oil
- Whisk in cold diced butter until emulsified in to the sauce, serve straight from the pan
Brown Stock
Alternatively buy a quality beef stock from the butchers
Servings: 16 People
Ingredients
Brown Stock
- 4 kg Beef or veal bones
- 2 Carrot
- 2 Celery sticks
- 1 Onion large white
- 1 cloves Garlic
- 1 Leek
- 10 sprigs Dried Thyme
- 10 sprigs Fresh rosemary
- 10 Black peppercorns
- 4-6 ltr Water
Red Wine Reduction
- 1 bottle Full bodied red wine
- 6 Banana Shallot
- 1 Star anise
- 4 sprigs Fresh rosemary
- 10 cloves Garlic
- 100 g Red current jelly
Method
Brown Stock
- Roast bones on a high heat for 30-40 minutes in the oven 200C
- Roughly chop all the veg and sauté for 5 minutes in a deep pan
- Add the herbs and the peppers corns
- Add roasted bones and water bring up to heat but never boil (this will lead to calcium leaving the bones and making your stock cloudy and bitter
- Simmer very slowly for 8-12 hrs
Alternatively buy a decent beef stock from the butchers
Red Wine Reduction
- Slice peeled shallots and sauté until soft in a little veg oil
- Add remaining ingredients to the pan and cook for 2 minutes on a high heat
- Deglaze the pan with red wine and reduce until sticky and sweet
- Pass through jay cloth and leave to cool naturally
- 1 whole bottle of red wine should give you around 300mls of red wine reduction
We hope you enjoyed the class!
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