Cooking Together – Steak Lunch

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: Grilled Asparagus, Baked Crab Cakes, Avocado, Aioli

Main: Fillet Steak, Charred Tender Stem Broccoli with Gunpowder Parmentiere Potatoes & Café de Paris;

Dessert: Lemon Posset;

Grilled Asparagus


  • – 600-800g Medium Asparagus
  • – Drops Vegetable Oil
  • – A few drops of Balsamic Vinegar


  1. 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. 2. Oil the spears lightly. Leave a large cast-iron griddle over a high heat until it’s very hot, then arrange the spears on it in a single layer. (You may have to griddle the asparagus in two batches.) Reduce the heat to medium and cook the spears for 3-4 minutes. Turn them with tongs and cook for a few more minutes, or until the spears are tender to the point of a knife and lightly gilded.
  3. 3. Transfer the asparagus to a serving platter and sprinkle on a few drops of balsamic vinegar. Serve while still hot, although the spears will also taste very good at room temperature.
  4. 4. To get ahead, you can prepare the asparagus to the end of step 1 and keep refrigerated for up to 24 hours.

Baked Crab Cakes, Avocado, Aioli

Ingredients: serves 1

For crab patties

  • 60g crab meat
  • ½ onion, diced=50g
  • 1 clove of garlic, minced
  • 1 stalk of celery chopped=50g
  • chopped parsley=small handful
  • chopped basil=small handful
  • ¼ tsp dijon mustard
  • 1/5 cup of panko breadcrumbs=25g
  • lemon zest ½ a lemon
  • 1tbsp mayo=15g
  • 1tsp cajun spice=6g
  • ¼ tsp of mild curry spice
  • Oil for frying


For the crispy coating

  • 1 egg, beaten
  • small bowl of plain flour
  • small bowl of panko breadcrumbs

Avocado aioli

  • mayo=30g
  • lemon juice 1/4
  • lemon zest 1/4
  • 1/2 avocado
  • 1 clove of garlic


  1. Place a small frying pan over medium heat, make sure it’s hot. Add splash of oil, sauté diced onion for a couple of minutes, add garlic, Cajun and curry spice, cook for an extra minute and take off the heat to cool down.
  2. In a small bowl, mix all the other crab patty ingredients, correct the seasoning and shape into fishcake style patties.
  3. To coat crab cakes, we dust them in flour first, then beaten eggs and finally breadcrumbs.
  4. We deep-fry our crab cakes until golden and warm through.
  5. To make the avocado aioli, we simply place all the ingredients in a blender and whizz until smooth.
  6. Serve with squeeze of lime juice, chopped coriander and chillies.

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!

Gunpowder Potatoes

Ingredients – Serves 4:

  • – 500g Baby New Potatoes
  • – ½ tsp Cumin Seeds
  • – ½ tsp Coriander Seeds
  • – ½ tsp Fennel Seeds
  • – 1 tbsp Vegetable Oil, for brushing
  • – 25g Butter, melted
  • – 6 Spring Onions, finely chopped
  • – 5g Fresh Coriander Leaves, finely chopped
  • – 3 Green Chillies, finely chopped
  • – ½ tsp Sea Salt Flakes
  • – 2 tbsp Lime Juice
  • – 1-2 tsp Kebab Masala

You’ll also need…

  • – Pestle and mortar


  1. 1. Boil a large pan of salted water. Add the potatoes and cook until just tender – 12-15 minutes.
  2. 2. Meanwhile, toast all the seeds in a hot dry frying pan for 2 minutes until fragrant. Crush them in a pestle and mortar, then set aside.
  3. 3. Drain the potatoes and steam dry in the colander for a minute.
  4. 4. Heat the grill to high. Put the potatoes on a baking tray. Brush with oil and grill until crispy and browned – 5-7 minutes. Turn the potatoes over and repeat to
    crisp and colour the other side.
  5. 5. Put the crushed spices in a large bowl with the melted butter, spring onions, coriander and chillies.
  6. 6. Remove the potatoes from the grill and divide each one in half, using a metal spoon so you create rough edges. Put the potatoes straight into the spice bowl and toss until well combined.
  7. 7. Add the sea salt, lime juice and kebab masala, adjusting them to taste, then serve.

Charred Tenderstem Broccoli


  • – Broccoli
  • – 1 tbsp sesame oil
  • – Salt & Pepper


  1. 1. Cook for 3 mins in boiling salted water
  2. Cool in ice water to keep colour bright and stems crunchy
  3. Place on a tray, sprinkle with sesame oil, salt & pepper.
  4. Then grill or blow torch to charr.

Café de Paris - Butter

Ingredients – serves 4:

  • – 150g butter, unsalted and softened
  • – 2 tbsp diced shallot, sauteed
  • – 1 clove of garlic, crushed
  • – 2 Anchovy fillets
  • – 1 tsp lemon juice
  • – 1 tsp Worcestershire Sauce
  • – 1 tsp Dijon mustard
  • – 1 tsp curry powder
  • – ½ tsp paprika sweet
  • – 1 tsp tarragon
  • – 1 tsp chives
  • – 1 tsp parsley


  1. 1. Place ingredients in a food processor, blitz to combine.
  2. 2. Place on cling film and roughly shape into a 20cm / 8″ log using spatulas or butter knives.
  3. 3. Roll up, then twist ends tightly. As you tighten the ends, the butter will shape into a neat, firm log.
  4. 4. Tie ends if needed to keep the shape. Refrigerate for 3 hours or until firm.

To use – Slice into 0.7cm (1/3″) slices, then let them soften to room temperature (so they melt easier). Place on hot steak so it melts – I use 2 slices each steak. 

Leftovers – fridge 3 days or freeze 2 months (pre sliced for ease of use).

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 2:

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


  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. 7. Serve with fruit and edible flowers.

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