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Cooking Together Fine Dining – Recipes

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. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

Lobster Tail – Starter

Ingredients – Serves 2:

  • – 1x big lobster tail, peeled and split in half (lengthways)
  • – 1x shallot, diced
  • – 1x clove of garlic, minced
  • – Big knob of butter
  • – 2tbsp of veg oil
  • – Salt and pepper
  • – Chopped parsley
  • – Chopped chives


  1. Get a medium frying pan on medium-high heat and add a splash of oil.
  2. Start frying off the lobster tails until nicely coloured on both sides (it doesn’t need to be cooked through yet).
  3. Remove from the pan and set aside.
  4. Add another splash of oil in the same pan as well as butter. Wait until the butter starts foaming and sauté the onion and garlic.
  5. Place the lobster back and cook until done.
  6. Serve immediately.

Grilled Asparagus

Ingredients: Serves 2

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


Place a frying pan over high heat with some oil. Panfry the asparagus until cooked through  and finish with salt and pepper.



  1. Miso Hollandaise sauce

Ingredients: Serves 2

  • 300g unsalted butter
  • 2 large egg yolks
  • 1tsp of white miso
  • 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 miso, 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 – Main


  • – 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 room temperature.
  2. Place a heavy-based frying pan or griddle pan over a high heat and add the oil.
  3. Season the steaks liberally with flaky sea salt.
  4. When the oil is hot, add the steak carefully to the pan and cook for 2 minutes, then turn .
  5. over and cook for another 2 minutes until both sides have a nice brown crust.
  6. Sear the steak along the edges, then reduce the heat, add the butter, garlic, and thyme.
  7. Continue to cook, turning every 30 seconds and basting the meat with the butter until
  8. you reach the desired cook.
  9. For a rare it should take 4-5 minutes in total with a core temperature of 50 degrees.
  10. 6-7 minutes for medium/60 degrees, and 8 minutes for well-done/70 degrees.
  11. Season the steak with cracked black pepper and rest for the same time it took to cook.

Saffron Peppercorn Sauce – Main

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)
  • – 1tbs of pickled green peppercorns
  • – 75ml of double cream
  • – 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. Add garlic and cook for 2 minutes longer. Add white wine, peppercorns and saffron and reduce by half. Add thyme, stock and double cream and cook until thick

Garlic & Rosemary Sautéed Potato’s – Main

Ingredients – Serves 2:

  • – 400g of new potatoes
  • – 2x clove of garlic
  • – 1x sprig of rosemary
  • – 1 tbsp pomace olive oil
  • – Knob of butter to finish
  • – Seasoning
  • – Optional: red peppers, courgettes etc.


  1. Cut the potatoes in half, do not peel.
  2. Boil some salty water, potatoes will go in for about 5 minutes, depending on size. They need to be medium.
  3. Let airdry, this will finish cooking and will get rid of the excess moisture.
  4. Get a non-stick pan on medium heat, add oil and get it really hot.
  5. Sautee the potatoes until golden, add butter, crushed garlic, chopped rosemary, let the butter foam and serve immediately.
  6. If using any other vegetables, add after potatoes are golden and cook for extra five minutes.

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