Cooking Together with Masterchefs Fumbi 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.
We Cooked:
- Starter: Ham Hock Bon Bon with Miso Prawns & Pineapple Ketchup
- Main: Fillet Steak with Roasted Cauliflower Puree, Brandy Caper Sauce & Herb Oil
- Dessert: Click here for a link to the Food Sorcery favourites
Ham Hock Bon Bons
Serves: people
Ingredients
Ingredients
- 100 g Cooked ham hock shredded
- 35 g Unsalted butter melted
- ¼ tsp Fennel seeds
- ¼ tsp Garlic powder
- 5 g Fresh thyme leaves only
- 1 Medium Egg beaten
- 75 g Plain flour
- 75 g Panko breadcrumbs
- Vegetable oil for frying
Method
Method
- Mix the Ham hock with the melted Butter, Fennel seeds, Garlic powder and Fresh thyme.
- Shape into 4–6 balls, approximately 20–25 g each, then gently flatten into patties.
- Chill for 10 minutes.
- Set up a breading station with the Plain flour, beaten Egg and Panko breadcrumbs.
- Coat each bon bon in flour, then Egg, then Panko breadcrumbs.
- Heat the Vegetable oil to 180°C.
- Fry the bon bons for 2–3 minutes, turning as needed, until golden and crisp.
- Remove with a slotted spoon and drain on kitchen paper.
Miso Prawns
Serves: people
Ingredients
Ingredients
- 8 Tiger prawns shelled
- 1 tsp White miso paste
- 30 g Unsalted butter
Method
Method
- Using a sharp knife or kitchen scissors, butterfly the Prawns by cutting along the back.
- Gently melt the Butter and White miso paste together in a small saucepan, stirring until combined.
- Place the butterflied Prawns on a heatproof tray, cut side up.
- Carefully cook the Prawns with a kitchen blowtorch until pink and opaque.
- Brush generously with the warm Miso butter and serve immediately.
Pineapple Ketchup
Serves: people
Ingredients
Ingredients
- 100 g Cherry tomatoes finely diced
- 50 g Pineapple finely diced
- 1 Red chilli deseeded and finely chopped
- 2 tbsp Granulated sugar
- 25 ml Red wine vinegar
To serve
- Spring onion sliced and curled in an ice bath
- Red chilli sliced and curled in an ice bath
- Black sesame seeds
Method
Method
- Combine the Cherry tomatoes, Fresh pineapple, Red chilli, Sugar and Red wine vinegar in a small saucepan.
- Bring to a simmer over medium heat.
- Reduce the heat to low and simmer for 15–20 minutes, stirring occasionally, until thickened to a ketchup consistency.
- Allow to cool slightly before serving.
To Serve
- Spoon the Pineapple ketchup onto the plate.
- Place the Ham hock bon bons on top.
- Top with two Miso prawns.
- Garnish with curled Spring onion and Red chilli.
- Finish with Black sesame seeds.
Fillet Steak
Serves: people
Ingredients
Ingredients
- 300 g Beef fillet steak 2 steaks, approximately 150 g each
- Sea salt to taste
- Cracked black pepper to taste
- ¼ tsp Garlic powder
- 20 g Unsalted butter
- 1 tbsp Olive oil
Method
Method
- Preheat the oven to 170°C.
- Coat the Beef fillet steaks lightly with Olive oil and season generously with Sea salt, Black pepper and Garlic powder.
- Heat a heavy-based ovenproof pan until very hot.
- Sear the steaks for 30–60 seconds on each side until well browned.
- Add the Butter and quickly baste the steaks.
- Transfer the pan to the oven and cook for 4–7 minutes, depending on the desired doneness.
- Remove from the oven and rest for 5 minutes before serving.
Roasted Cauliflower Puree
Serves: people
Ingredients
- ¼ Cauliflower cut into florets
- 2 tsp olive oil
- 1 tbsp butter
- 70 ml milk
- 1 tbsp Fresh thyme
- Sea salt to taste
- White pepper to taste
Method
Method:
- Preheat oven to 200°C.
- Toss cauliflower florets in olive oil, salt, and pepper.
- Spread on a baking tray and roast for 15-20 minutes until golden brown.
- Place roasted cauliflower in a pot with milk and thyme.
- Simmer gently for 5 minutes to infuse flavors.
- Remove thyme sprig and transfer mixture to a blender.
- Blend until smooth and silky.
- Add cold butter and blend once more.
- Pass through a fine sieve if necessary for an extra smooth texture.
- Season to taste with salt and white pepper.
Brandy Caper Sauce
Serves: people
Ingredients
- 1 Banana Shallot finely diced
- 2 tbsp brandy
- 300 ml beef stock
- 2 tbsp capers rinsed
- 2 tbsp red wine vinegar
- 20 g fresh parsley finely chopped
- Butter
Method
Method:
- Sauté shallots in a little oil until soft and translucent.
- Add brandy and flambé (or simmer) to reduce by half.
- Add beef stock and bring to a boil.
- Reduce heat and simmer until volume has reduced by a third.
- Add capers and red wine vinegar.
- Just before serving, stir in chopped parsley and butter to thicken and add shine.
Herb Oil
Serves: people
Ingredients
- 100 g Fresh parsley One large bunch
- 250 ml Vegetable oil
Method
Method:
- Blanch parsley in boiling water for 10 seconds.
- Refresh in ice water and squeeze out excess moisture.
- Blend parsley with oil until completely smooth.
Cured Egg Yolk
Serves: people
Ingredients
- 2 egg yolks
- Sea salt for curing
Method
Method:
- Create a bed of salt in a deep container.
- Make small depressions in the salt.
- Carefully separate egg yolks from whites and place one yolk in each depression.
- Cover yolks completely with salt.
- Leave to cure in the the fridge for 24 hours.
- Carefully remove yolks from salt and rinse off the excess salt.
- Dehydrate the cured yolks at 60°C for 4-6 hours until they reach a grating consistency.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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