Gastropub Lunch
Cooking Together Gastro Pub Lunch – 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:
Starter: King Prawn & Chorizo Bruschetta with Basil Pesto;
Main: Lamb Steak with Crushed Koffman Baby Potatoes, Roasted Heirloom Carrots & Salsa Verdi;
Dessert: Chocolate Brownie;
King Prawn & Chorizo Bruschetta with Basil Pesto
Ingredients – Serves 2:
- – 2 x Slices of Good Quality Bread such as Sourdough
- – 6 x King Prawns
- – 100g x Chorizo Sausage (soft)
- – 1 x Red Chilli
- – 1 x Plum Tomato, diced
- – 2 x Garlic clove
- – 1/2 x Lemon
- – Olive Oil
- – Sea Salt & Cracked Black Pepper
- – Pea shoots to garnish
- – 1 x handful of fresh basil
- – 30g x Pinenuts
- – 30g x Parmesan, grated
Method:
- Put the basil, pinenuts, and parmesan into a food processor with one clove of garlic.
- Add a splash of oil and blend. Keep adding oil until you reach a smooth consistency that you can drizzle over a plate.
- Season with black pepper and taste before adding salt.
- Heat a chargrill pan or regular frying pan on the hob.
- Rub a little olive oil onto the bread and press it down into the pan to toast. Flip and repeat until golden brown on both sides.
- Rub the garlic over the toasted bread.
- Slice the chorizo into disks and fry on a medium heat until coloured on both sides and a good amount of oil has come out.
- Add the prawns and stir to coat them in the chorizo oil. Cook for two minutes.
- Add the chilli and tomatoes and continue to cook until the tomatoes are broken down.
- Once the prawns are pink on both sides and firm to touch, season with black pepper and sea salt, add a tablespoon of basil and stir.
- Spoon the chorizo and prawn mixture onto your bread, dress with a squeeze of lemon and top with the pea shoots, then drizzle with more pesto.
Lamb Steak with Crushed Koffman Baby Potatoes, Roasted Heirloom Carrots & Salsa Verdi
Ingredients – Serves 2:
- – 2 x Lamb Leg Steaks
- – 200g x New Potatoes
- – 50g x Salted Butter
- – 10 x Heirloom Carrots
- – 2 x Handfuls of Parsley
- – 6 x Mint Leaves
- – 2tbsp x Capers
- – 1tsp x Dijon Mustard
- – 1 x Garlic Clove
- – 1/2 x Lemon Juice
Method:
- Heat the oven to 200 degrees and take the lamb from the fridge.
- Put the potatoes into a pan of salted water and bring to the boil. Simmer for 25-30 minutes until cooked through, then drain and allow to steam dry.
- Add the capers, mint, mustard, garlic, lemon and half of the parsley to a food processor. Blitz to a slightly chunky sauce consistency.
- Return the potatoes to the pan and crush with a potato masher until smashed but still chunky.
- Chop half of the parsley and add to the potatoes along with the butter, salt and pepper.
- Transfer the potatoes to a baking tray and put into the oven.
- Wash the carrots, then place on a tray and season with salt & pepper. Drizzle with olive oil and roast for 20-30 minutes, depending on size.
- Season the lamb on both sides with sea salt and drizzle with oil. Once the carrots have been in for 20 minutes, heat a griddle-pan, skillet or heavy bottomed frying pan over a high heat.
- Add the lamb to the pan and sear for two minutes without touching the meat. Then turn over and cook for another two minutes.
- Continue to cook and turn for another minute on each side until the meat is soft and a little springy.
- Remove the lamb from the pan and allow to rest for 3-5 minutes.
- Once the potatoes are golden and crusted, remove from the oven and transfer onto two plates.
- Arrange the roasted carrots on the plate and then top with the lamb. Finish the dish with spoonfuls of salsa verdi.
Food Sorcery brownies
Ingredients: makes 18
- – ¾ cup (180g) of unsalted butter
- – 8oz (250g) dark chocolate, coarsely chopped
- – 4 large eggs
- – 1 ¼ cups (250g) granulated sugar
- – ½ cup (100g) light brown sugar
- – ¼ tsp salt
- – 1 ½ tsp vanilla essence
- – 1 cup (150g) plain flour
- – 8 oz (250g) milk chocolate, coarsely chopped.
Method:
- Preheat the oven to 180C, gas 4
- Butter and flour a 9x 13 inch (33 x 22 cm) baking pan.
- Line with foil leaving pieces to foil overhanging the sides.
- Place the butter and dark chocolate in a double boiler and stir over barely simmering water until melted, remove from the heat and set aside to cool.
- Beat the eggs and both sugars in a large bowl with an electric mixer at high speed until creamy, then with the mixer on low speed, beat in the salt and chocolate mixture, followed by the vanilla.
- Gradually beat in the flour, stir in the milk chocolate and then spoon the batter into the prepared pan.
- Bake until the brownies are set in the middle, 25-30 minutes. A toothpick inserted into the centre will come out slightly gooey.
- Cool in the pan on a wire rack for 30 minutes. Then use the overhanging foil to lift the brownies out of the pan.
- Remove the foil and place on a cutting board. Chill in the refrigerator for 15 mins before cutting.
We hope you enjoyed the class!
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