Cooking Together Steak Cookery Class – Recipes

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Cooking Together Steak Cookery Class – Recipes

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Our Cooking Together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your fine dining evening and are ready to recreate the meals at home.

You Cooked:

Starter: Prawn Bruschetta 

Main: Steak in Whiskey Peppercorn Sauce with Batata Hara and Grilled Asparagus

Dessert: Lemon Posset

Brushetta ala Busarra

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:

  1. 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.
  2.  
  3. 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.
  4.  
  5. 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.
  6.  
  7. 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.
  8.  
  9. Serve on toasted sourdough rubbed with fresh garlic.

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.

Whiskey Peppercorn Sauce

Ingredients – Serves 2:

  • – 1 shallot, finely diced
  • – 1 clove of garlic, crushed and chopped
  • – 1 shot of whisky
  • – 1 sprig of thyme
  • – 200ml of beef stock
  • – Handful of black peppercorns
  • – 75ml of double cream
  • – 1 tsp of oil for cooking
  • – Salt to taste

Method:

  1. Heat a small saucepan over medium heat add peppercorns, toast for a couple of minutes, let cool down and grind in pestle and mortar or blender.
  2.  
  3. Wipe the pan, place over medium heat again, add oil and heat up. Add onion and sauté until translucent.
  4.  
  5. Add garlic, cook for 1 more minute, make sure that garlic doesn’t burn.
  6. Pour the whisky in the pan and set on fire.
  7.  
  8. Let it burn for 10 seconds or until it the flame dies out.
  9.  
  10. Add beef stock, sprig of time and peppercorns, reduce by half.
  11.  
  12. Finish with double cream, bring back to boil and reduce to desired consistency.
  13.  
  14. Correct the seasoning and serve with your favourite steak.

Grilled Asparagus

Ingredients:

  • – 600-800g Medium Asparagus
  • – 1tbsp of extra virgin olive oil
  • – Sea salt
  • Cracked black pepper
  • – Blowtorch

Method:

  1. Cut (or break) off the woody ends from the asparagus. Boil the spears in a large pan of salted water for 3 minutes. Drain, then plunge the spears into ice-cold water to stop the cooking and set the colour. Pat the asparagus dry.
  2.  
  3. Char with a blowtorch until blistered, splash with olive oil and season with salt and pepper.
  4.  
  5. Serve immediately

Saffron Batata Hara

Ingredients – Serves 2:

  • – 400g of new potatoes
  • – 3 tbsp olive oil
  • – 2 garlic cloves, minced
  • 1 red onion, sliced
  • – 2 tsp coriander seeds or a little more than 1 tsp ground coriander
  • – 1 tsp chilli flakes
  • – 2 tsp ground turmeric
  • – small pinch of saffron
  • -2 spring onions, chopped
  • -1 red pepper, de-seeded and sliced
  • – 1 lime, juice of
  • – 1 cup chopped fresh coriander leaves
  • – 1 cup chopped fresh parsley leaves
  • – 1 cup chopped fresh dill
  • – Salt and pepper

Method:

  1. Place potatoes in a pan of cold water, season generously with salt and bring to simmer, cook for about20 minutes until al dente.
  2.  
  3. Drain the potatoes and let them cool completely, cut into quarters.
  4.  
  5. Add splash of oil into a frying pan and sauté potatoes until golden, remove from pan and set aside.
  6.  
  7. Add another splash of oil and sauté the red onion for a couple of minutes, followed by garlic and red pepper, cook for another couple of minutes.
  8.  
  9. Add turmeric, ground coriander, saffron and chilli flakes, cook for 30 seconds.
  10.  
  11. Toss in the potatoes and mix well to coat. Add ½ of the fresh coriander, parsley, and fresh dill. Cook for 30 more seconds. Add salt and black pepper to your taste.
  12.  
  13. Remove from heat and top with more red chilli flakes and the remaining fresh herbs. You can serve this potato salad warm or at room temperature.

Lemon Posset

Ingredients – Serves 3-4:

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

Method:

  1. Squeeze the lemon.
  2.  
  3. 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.
  4.  
  5. Take the pan off the heat and whisk in the lemon juice.
  6.  
  7. Strain this into a jug and leave to cool for 20minutes.
  8.  
  9. 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.
  10.  
  11. Refrigerate for 6 hours minimum.
  12.  
  13. Serve with fruit and edible flowers

We hope you enjoyed the class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk

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