Cooking Together Seasonal – Prawn Bruschetta; Miso Steak; Squash Katsu Curry;
We hope you enjoyed your evening with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.
You cooked:
Starter: Sourdough bruschetta with gamberi alla busarra prawns, roasted red pepper and tomato puree.
Main: Fillet steak, miso yuzuponz potatoes, squash katsu sauce, sweet potato flatbread.
Dessert: Lemon Posset with Raspberry Sorbet;
Sourdough King Prawn Brushetta – Gamberi alla busarra prawns
Ingredients – Serves 6:
- – 6x Chunky slice of sourdough, toasted and rubbed with fresh garlic
- – 3 tbsp of extra virgin olive oil
- – 1 garlic clove, crushed and peeled
- – 1kg prawns, medium-sized, deveined
- – 3 cloves of garlic, crushed
- – 1 small onion, golden, peeled and finely chopped
- – 60ml of dry white wine
- – 200g of sun blushed tomatoes, finely chopped
- – 1 dried chilli, crushed
- – fine sea salt
- – freshly ground black pepper
- – 1 handful of parsley leaves, minced
Method
- Heat the olive oil in a very large skillet set over a medium heat. Add the garlic and fry for a couple of minutes, until fragrant. Stir in the onion and cook until soft and translucent, stirring often so it doesn’t colour
- Add the prawns and cook for about two minutes per side, ensuring that they don’t overlap. Pour in the wine, increase the heat to medium-high and allow it to evaporate. Remove the prawns; transfer them to a plate while you carry on with the sauce
- Remove the garlic and add the tomatoes and crushed chilli. Lower the heat, cover and cook until the tomatoes have fallen apart and look saucy; add a splash of water if needed to help the sauce come together. Taste and season
- Now, put the prawns back into the skillet and stir to coat in the sauce. Increase the heat and sauté for about five more minutes, then remove from the heat and sprinkle with parsley.
- Serve on toasted sourdough rubbed with fresh garlic.
Roasted Red Pepper & Pomodoro Puree
Ingredients – Serves 6:
- – 1/4 cup extra virgin olive oil
- – 1 1-inch-thick slice of crusty bread, torn into pieces
- – 1/2 cup blanched almonds, chopped or slivered (can substitute hazelnuts, peeled)
- – 5-6 garlic cloves, chopped
- – 1 teaspoon salt
- – 1 15-ounce can of crushed tomatoes, or canned whole tomatoes (including the juice) that have been de-seeded, or 1 pound fresh tomatoes that have been par-boiled, skins removed, and de-seeded
- – 1 8-ounce jar of roasted red bell peppers, drained
- – 1 tablespoon smoked paprika (preferred) or sweet paprika
- – 2-3 tablespoons sherry vinegar or red wine vinegar
Method
- Sauté torn bread and almonds. Preheat the oven to 190C. Heat the olive oil in a medium sauté pan over medium-high heat. When the oil is hot, sauté the bread and almonds, stirring often, until they just begin to brown. Add the garlic and sauté another 1-2 minutes, stirring once or twice.
- Process with remaining ingredients. Place the contents of the sauté pan into a food processor with the remaining ingredients—salt, tomatoes, roasted bell peppers, smoked paprika, vinegar. Purée until smooth.
Green Miso Fillet Steak
Ingredients – Serves 4:
- – 4x Fillet Steak
- – 100g White Miso
- – 30g Coriander
- – Pickled Jalapenos
- – 4x Garlic
- – 2cm Ginger, peeled and grated
- – Salt and pepper
- – 1x Lime juice and zest
- – 4 tbsp Extra Virgin Oil
- – 1 tbsp sesame oil
Method:
- 1. In food processor, combine all the ingredients apart from steaks and whizz until smooth.
- 2. Marinade for max 12hrs, as the miso will start curing the meat.
- 3. Scrape the excess marinade, chargrill the steaks.
Miso yuzuponz potatoes
Ingredients – Serves 4:
- – 500g baby new potatoes
- – 2x spring onion, chopped
- – 1 red onion, diced
- – 2 cloves of garlic, minced
- – 1x bell pepper, sliced
- – 1x red chilli, diced
- – Handful of coriander, chopped
- – 1xtbsp of ponzu
- – 1xtbsp yuzu juice
- – 1xtsp honey
- – 1xtsp of lime juice
- – 1tsp of white miso
- – 1tbsp of vegetable oil
Method:
- Boil a large pan of salted water. Add the potatoes and cook until just tender – 12-15 minutes. Let cool down, slice.
- Get a wok or larger frying pan on medium heat, add ½ oil and sauté the potatoes until golden, remove from pan for now.
- Add more oil to your pan, sweat of the onion until translucent, add garlic, cook for a minute longer.
- Add bell peppers, cook for a couple of minutes, add miso and the rest of the sauce, reduce by half.
- Throw your potatoes back in, heat up, garnish with chilli and coriander.
Squash Katsu Curry
Ingredients – Serves 4:
- – 1tbsp of olive oil
- – 1 onion, diced
- – 2 cloves of garlic
- – 3cm of ginger, grated
- – 1 carrot, peeled, grated
- – 1tsp of mild curry powder
- – 1tsp of turmeric
- – 100ml of veg stock
- – Salt and pepper
- – 300ml of coconut milk
- – 1tbsp of light soy sauce
Method:
- Heat the oil in a small saucepan, add onion, garlic, ginger and spices, fry for a couple of minutes, add squash, fry for additional two minutes. Pour in the veg stock and coconut, simmer for about 20 minutes to reduce the liquid, season.
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
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. Squeeze the lemon.
- 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. Take the pan off the heat and whisk in the lemon juice.
- 4. Strain this into a jug and leave to cool for 20minutes.
- 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. Refrigerate for 6 hours minimum.
- Serve with raspberry sorbet and meringue pieces.
We hope you enjoyed the class!
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