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fine dining cookery experience at Food Sorcery Manchester cookery school

Cooking Together – Fine Dining Recipes – Wild Seabass; Gressingham Duck;

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 class and are ready to recreate the meals at home. 

We Cooked:

Starter

Wild sea bass tartar; lemongrass Gel vinegar; mouli ; chilli; watermelon

Ingredients: Serves 2

  • x2 sea bass fillets
  • 50g watermelon
  • x4 radish
  • x1 chilli red
  • x1 shallot
  • ½ Mouli, sliced thinly
  • 1 lime, zested and juiced
  • Pinch rock salt
  • Micro herbs and edible flowers to garnish

Vinegar Mix

  • 200ml cider vinegar
    10 coriander seeds
    2 cardamom pods
    Pinch of salt
    Pinch of sugar
    Boil and leave to cool before using as a pickle

Lemon Grass Stock

  • 200ml water
    5 lemongrass sticks
    50ml lemon juice
  • Boil and allow to cool then blend and strain through a jay cloth

Lemon Grass Gel

  • 25g Ultratex thickening agent, buy online
  • Use 100ml of vinegar mix and 100ml of lemon grass stock whisk with 25g ultratex until desired consistency (should be a gel)

Method

  1. Skin, debone and remove belly from the seabass fillet
  2. Carefully dice the fillet in to 2mm/2mm pieces and leave to come to room temperature
  3. Finely dice watermelon/radish/chilli
    Slice shallot in to rings and place in vinegar mix until serving
  4. Slice mouli on a mandolin or as thin as you can
  5. 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

Main Course

Gressingham Duck -wild garlic -smoked potato -salt baked heritage beetroot -truffle & prune sauce

Ingredients: serves 2

Salt baked beetroot

  • x1 large red beetroot
  • 500g table salt
  • x2 egg whites

Wild garlic oil

  • 100g wild garlic – out or season replace with chives
  • 200ml Olive Oil

Smoked mash potato

  • X2 large baking potatoes
  • Smoke Powder
  • Butter 1/3 block
  • 100 ml cream

Duck

  • x2 duck breasts
  • Salt

Truffle & Prune Sauce

  • 300ml brown stock (beef or Veal)
  • 100ml red wine reduction
  • 10g dried prunes
  • 5ml truffle oil
  • 50g cold butter

Method

Salt baked beetroot

  1. 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

  1. 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

  1. 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

  1. 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
  1. Combine stock and reduction and bring to the boil
  2. Add chopped prunes and truffle oil
  3. Whisk in cold diced butter until emulsified in to the sauce, serve straight from the pan

4kg beef or veal bones
2 carrots
2 sticks of celery
1 large white onion
1 bulb garlic
1 leak
10 sprigs of thyme & rosemary
10 black pepper corns
4-6 ltrs of water


•⁠ ⁠Roast bones on a high heat for 30-40 minutes
•⁠ ⁠⁠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

1 heavy red wine
6 shallots
1 star anise
4 rosemary
1 garlic bulb
100g red current jelly


•⁠ ⁠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

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We Hope You Enjoyed The Class

If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk

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