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Cooking Together – Risotto, Steak with charred baby gem, Lemon Posset

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We hope you enjoyed your cooking together evening – if you have any questions for chef please do ask and we’ll get back to you as soon as possible [email protected]

You Cooked:

  • – Prawn and tomato risotto, Golden beetroot and tomato risotto (V) 
  • – Steak and charred baby gem with lyonnaise potatoes, Cauliflower steak (v)
  • – Lemon posset and seasonal Berry compote

Prawn & Tomato Risotto

Ingredients – Serves 2

  • butter 50g
  • garlic 3 cloves, crushed
  • onion 1, finely chopped
  • risotto rice 250g
  • white wine 150ml
  • vegetable stock 1 litre, hot
  • 300g raw prawns
  • 16 cherry tomatoes 
  • flat-leaf parsley a small bunch, roughly chopped

Method

  1. Melt the butter 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.
  2.  
  3. Add the stock a ladle at a time, while stirring, only adding more once the previous batch has been absorbed. 
  4.  
  5. Next, add in the fresh cherry tomatoes, stir into the rice. This should be followed by the sugar (to counteract the tartness of the tomatoes) Now you should let the risotto simmer for around 10-12 minutes, stirring regularly.
  6.  
  7. Finally add the prawns. Make sure to coat them in the sauce so they cooked evenly and thoroughly. After around 3-5 minutes, the prawns will pink all over.
  8.  
  9. Garnish and serve.

Golden Beetroot Risotto (V)

Ingredients – Serves 4

  • butter 50g
  • garlic 3 cloves, crushed
  • onion 1, finely chopped
  • risotto rice 250g
  • white wine 150ml
  • vegetable stock 1 litre, hot
  • 400g golden beetroot
  • 150g cherry tomatoes
  • flat-leaf parsley a small bunch, roughly chopped

Method

  1. Melt the butter 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.
  2.  
  3. Add the stock a ladle at a time, while stirring, only adding more once the previous batch has been absorbed. 
  4.  
  5. Add in the golden beetroot
  6.  
  7. Garnish and serve.

Tips for Cooking the Perfect Steak

Heat, heat and more heat!  Choose your steak well, ideally use the butcher but if you are buying at a supermarket, remove the packaging sooner rather than later.  Buy as thick a piece as possible, so if cooking for 2, buy twice the thickness and cut after cooking.   The meat must be at room temperature before you cook it, and it must rest for at least 5 minutes after cooking.  If cooking a bigger piece – it should rest for about half the cooking time.  You can rest it covered with foil, on a rack (like a cake rack), to catch any juices.

Which ever cut you have, you just need your pan or a griddle pan, then you can finish the cooking in a low oven if it’s a thicker piece.

If your steak has a piece of fat on it, leave it on to cook, you can choose to eat or leave.  But use the fat as a visual guide to cooking.  As the fat renders it colours and the flavour joins the juices in the pan.  If you have a steak on the bone – T-Bone or Tomahawk, cook with the bone in and remove before serving.  The bone adds flavour to the cooking.

For these 5-6oz fillet steaks, we are in the region of 1-2 minutes each side in a hot pan.  There are arguments about seasoning before or after cooking – both work….however do oil the meat directly…not the pan.  Don’t move it until ready to turn and when you have turned the second time, you will get a feel for how you like your steak to be cooked!  Don’t be afraid to poke it with your finger!

Method

  1. Preheat the oven to 180C.
  2.  
  3. Peal the squash and cut into chunky chip shape.
  4.  
  5. Place the squash in a mixing bowl, add olive oil, season well with salt and pepper.
  6.  
  7. Place on a tray lined with baking paper, bake in the oven for roughly 20minutes, or until all the squash is soft and cooked through.
  8.  
  9. For the pumpkin seed garnish: mix the seeds and soy/tamari in a bowl and give them a good toss. Place on another lined roasting tray and bake in the oven for 8 minutes, while stirring around every minute or so.
  10. The seeds are done when all the tamari/soy has evaporated. Cool the seeds down for 5 minutes before eating.
  11.  
  12. For the buttermilk dressing: place all the ingredients in a bowl and mix until all combined.
  13.  
  14. To finish this lovely side dish: place the squash chips on a plate, drizzle with dressing, sprinkle with chopped dill, pumpkin seeds and pomegranates.

Lyonnaise Potatoes

Ingredients – Serves 2:

  • – 900 g potatoes, peeled and sliced into thick rounds
  • –  Quarter of a fennel bulb
  • – 3 tbsp. butter
  • – 3 tbsp. vegetable oil
  • – 2 small onions, thinly sliced
  • – handful parsley, chopped
  • Salt

Method:

  1. Cover potatoes and fennel with 5cm cold water. Bring to a boil and let simmer until crisp tender, about 4 minutes. Drain completely. 
  2.  
  3. Heat 1 tablespoon butter and 1 tablespoon oil in a large nonstick pan until shimmering, add 1/2 potatoes and 1/2 of the onions. Let cook until potatoes are starting to crisp and the onions are golden, about 5 minutes. Add the rest of the butter, oil, potatoes, and onions and continue to cook, mixing until all onions are softened and browned, about 15 minutes.
  4.  
  5. Remove from heat and stir in parsley. Season with salt and pepper before serving.
  6.  

Charred Baby Gem

Ingredients:

  • –  Baby Gem
  • – 1 tbsp sesame oil
  • – Salt & Pepper

Method:

  1. Place lettuce on a tray, sprinkle with sesame oil, salt & pepper.
  2.  
  3. Then grill or blow torch to charr.

lemon Posset

This is an Italian classic, and is great for a dinner party – as it can be made in the morning.

You could crush up biscuits of your choice and put in the bottom of the glass.  A classic Italian version would be an amaretti and serve a glass of amaretto on the side!

Ingredients: Serves 3- 4 Depending on dish size

  • ·      300ml of double cream
  • ·      60g caster sugar
  • ·      1 juicy lemon
 
 
 
 
 
 

Method

  1. 1. Squeeze the lemon
  2. 2. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  3. 3. Take the pan off the heat and whisk in the lemon juice
  4. 4. Strain this into a jug and leave to cool for 20minutes.
  5. 5. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  6. 6. Refrigerate for 6 hours minimum.
  7. Serve with fruit and edible flowers

We hope you enjoyed the class!

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