Gastropub Lunch
Cooking Together Gastro Pub Lunch – Chorizo & Black Pudding Bruschetta; Pan-Fried Rack of Lamb; Chocolate Fondant;
We hope you enjoyed your Gastro Pub Lunch Cooking Together class, if you have any questions for chef please do ask and we’ll get back to you as soon as possible.
What you made:
Starter: Chorizo & Black Pudding Bruschetta on Sweet Potato Flatbread & Crispy Poached Egg
Main: Pan-Fried Rack of Lamb with Pea, Lemon & Mint Risotto and Romesco Sauce
Dessert: Chocolate Fondant
Chorizo & Black Pudding Bruschetta
Ingredients – Serves 4:
- – 1x Shallot, sliced
- – 2x Garlic clove, crushed
- – Small chorizo sausage
- – Handful of sliced black pudding
- – Shiitake mushrooms handful, sliced
- – Handful of sun blushed tomatoes, chopped
- – 50ml Red wine
- – 2 tsp Tomato paste
- – 1x Lemon zest
- – Chopped chives or parsley
- – Seasoning
- – Olive oil, for cooking
Method:
- 1. Heat a non-stick pan on medium heat, add a splash of oil.
- 2. Sauté the shallot until translucent, follow with garlic. Garlic will only need to cook for about 30 seconds.
- 3. Next, thro in your black pudding, chorizo, and mushrooms, cook for 5 minutes.
- 4. Add wine, reduce down, followed by tomato paste.
- 5. Correct the seasoning, finish with chopped herbs and lemon zest.
- 6. Serve with our sweet potato bread and crispy poached egg.
Sweet Potato Flatbread
Ingredients – Makes 6 flatbreads:
- – 1cup sweet potatoes, cooked
- – 3cups of self raising flour
- – Seasoning
Method:
- 1. Mix all ingredients above in a mixing bowl. Make sticky dough, flour your bench and roll until thin.
- 2. Cook for 1 minute on each side in a hot non-stick frying pan, without any oil.
- 3. You could keep them warm stacked up, covered in a tea towel
Crispy Poached Egg
Ingredients – Serves 4:
- – 5 large eggs
- – 50ml of white wine vinegar
- – 100g of plain flour
- – 200g of Panko breadcrumbs
- – Vegetable oil, for deep frying
Method:
- 1. Bring a large deep pan of unsalted water to boil, add the vinegar, turn down to a simmer and then stir to create a gentle whirlpool. Gently crack four of the eggs one by one as close to the surface as possible. Poach until the eggs are firm enough to lift out into iced water (but still with runny yolks).
- 2. Gently heat a pan of vegetable oil to 180°C ready to cook the eggs.
- 3. Carefully drain the eggs and pat dry before dusting in seasoned flour, shake off any excess and then roll in the remaining egg which has been lightly beaten. Coat in the breadcrumbs.
- 4. Deep fry the eggs until crisp and golden, be careful you don’t overcook them as you still want a runny centre.
Pan-Fried Rack of Lamb
Ingredients – Serves 2:
- – 1x Rack of lamb, French-trimmed
- – Sea salt
- – Cracked black pepper
- – 2 tsp fresh chopped Rosemary
- – Pomace olive oil
Method:
- 1. Preheat the oven to 180°C/gas mark 4
- 2. Trim the meat of any excess sinew, score the fat. Place in a resealable bag with the olive oil and the rosemary. Refrigerate for a minimum of 3 hours or up to 2 days for best results.
- 3. If you’re in a rush, you could skip this step and finish your lamb with butter and rosemary instead.
- 4. To cook the lamb rack, heat a non-stick pan on a medium heat. Season the lamb rack and caramelise on all sides.
- 5. Place in the oven 8 minutes, then take out and leave to rest for 10 more minutes.
- 6. Reheat either in a pan or place back in the oven for 2 minutes.
- 7. Carve and serve.
Pea, Lemon & Mint Risotto
Ingredients – Serves 4:
- – 1tbsp Pomace oil
- – 50g Butter
- – 50g Parmesan grated
- – 3 Garlic cloves, crushed
- – 1 Onion, finely chopped
- – 250g Risotto rice
- – 150ml White wine
- – Vegetable stock 1-2 litre, hot (amount of liquid depends on how fast you cook your rice/gas hob vs induction hob etc)
- – 1 Lemon, zested and juiced
- – Mint, small bunch, chopped
- – Handful of frozen peas
Method:
- 1. Add oil in a saucepan and cook the onion and garlic with some seasoning for 5 minutes until soft. Tip in the rice and stir until every grain is coated, then pour in the wine and bubble for 5 minutes. Add the stock a ladle at a time, while stirring, only adding more once the previous batch has been absorbed.
- 2. Once the rice is cooked, stir through the butter and parmesan, garden peas, lemon, and herbs
Romesco Sauce
Ingredients – Yields 3 Cups:
- – One 450g jar of roasted red peppers, drained
- – ½ cup raw or roasted almonds (unsalted)
- – ¼ cup oil-packed sun-dried tomatoes, rinsed and drained
- – 2 medium-to-large cloves garlic, peeled and quartered
- – 1 tablespoon sherry vinegar or red wine vinegar
- – 1 teaspoon smoked paprika
- – ½ teaspoon fine sea salt, to taste
- – ¼ teaspoon cayenne pepper
Method:
- 1. In a blender (preferably) or food processor, combine everything but the olive oil. Securely fasten the lid and blend, starting on low and increasing the speed as you are able to gain traction.
- 2. Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender. Blend until you reach your desired consistency (I like my romesco sauce pretty creamy, but you might prefer it with a chunkier texture).
- 3. Taste, and add additional salt (up to ¼ teaspoon) if it doesn’t quite knock your socks off yet. Serve immediately with toasted sourdough bread rubbed with raw garlic (as a funkier version of Pan con tomate), you could add chorizo or other toppings
- 4. You could also use as a sauce for arancini and many other dishes
- 5. Or store in a jar in the refrigerator for 4-5 days.
Chocolate Fondant
Ingredients – Serves 4:
- – 100g butter, plus extra for greasing
- – 100g dark chocolate (60-70% cocoa solids), roughly chopped or broken into small chunks
- – 100g plain flour
- – 100g caster sugar
- – 25g cocoa powder
- – 25g melted butter
- – 2 medium eggs
- – 2 medium egg yolks
- – Vanilla ice cream, crème fraiche, mint & berries
Method:
- 1. Preheat the oven to 190˚C/170˚C fan/Gas 5
- 2. Grease 4 ramekins with butter.
- 3. Dust inside of ramekins with cocoa powder
- 4. Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally
- 5. Remove from the heat, sift over the flour and then whisk it in
- 6. In a separate bowl, whisk together the eggs, egg yolks and sugar until combined, then whisk this into the chocolate mixture, until smooth and well combined
- 7. Pour the chocolate mixture into the ramekins.
- 8. Leave to set in fridge for minimum 20minutes but can be overnight
- 9. Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little
- 10. Remove from the oven, and gently loosen the edge.
- 11. Carefully invert each fondant onto a plate. Serve with crème fraiche or vanilla ice cream, mint and berries.
We hope you enjoyed the class!
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