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Cooking Together – Steak Night – Bruchetta, Steak with Butternut Squash Chips

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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:

  • – Bruschetta gamberi all busara
  • – Fillet steak, butternut squash chips, lemon and buttermilk dressing, tamari pumpkin seeds, pomegranates, grilled asparagus, sweet potato flatbreads, Butternut squash and white wine sauce
  • – Lemon posset
  •  

Sourdough King Prawn Brushetta – Gamberi alla busarra prawns

Ingredients – Serves 6

  • 6xChunky 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. Serve on toasted sourdough rubbed with fresh garlic.

Butternut squash chips, tamari pumpkin seeds, buttermilk dressing

Ingredients – Serves 4

  • 800g butternut squash
  • 3tbsp Olive oil
  • 30g pumpkin seeds
  • 40ml soy or tamari sauce
  • 2tbsp chopped dill
  • 1x pomegranate

Dressing

  • 80ml buttermilk
  • 40g Japanese mayo
  • 2x clove of garlic, crushed and chopped
  • 10ml white wine vinegar
  • Handful of chives, chopped

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.

Sweet Potato Flatbreads -Makes 6 flatbreads:

  • 1cup sweet potatoes, cooked
  • 2cups of plain flour
  • Seasoning

Method:

Mix all ingredients above in a mixing bowl. Make sticky dough, flour your bench and roll until thin.

Cook for 1 minute on each side in a hot non-stick frying pan, without any oil.

Butternut Squash & white wine – Serves 2:
  • 1 small butternut squash, peeled, deseeded and diced
  • 1 white onion, diced
  • 2 cloves of garlic, peeled, crushed
  • 200ml white wine
  • 400ml double cream
  • Handful of chopped chives
  • 1tbsp of olive oil
  • 2 sage leaves
  • Seasoning

Method:

  1. Heat up a medium size sauce pan with oil. Sweat of the onion and garlic for a couple of minutes.
  2. Add the squash and seasoning, sauté until golden brown.
  3. Pour in the white wine and reduce by half to cook of the alcohol and prevent bitterness.
  4. Add the double cream and cook on low heat until the squash is soft and blend the sauce until smooth.
  5. Finish with chopped sage.

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.

Tonka Bean Panna Cotta

Ingredients – 

For Panna Cotta:

  • – 1 tonka bean, finely grated
  • – 300g of double cream
  • – 300ml of whole milk
  • – 120g of caster sugar
  • – 4 gold gelatine

For Popcorn Crumble:

  • – 50g of popcorn, caramelised
  • – 130g of plain flour
  • – 160g of butter
  • – 90g of caster sugar

For Popcorn Bubbles:

  • – 250g of popcorn, caramelised, a little extra for garnish
  • – 200g of double cream
  • – 400ml of whole milk

For Soy Sauce Gel:

  • – 70ml of soy sauce
  • – 6g of agar agar
  • – 85g of caster sugar
  • – 150ml of water
  • – 300ml of orange juice

For the panna cotta, combine the cream, milk, sugar and tonka bean in a pan and bring to the boil. Remove from the heat and whisk in the softened gelatine. Pour into glasses or bowls and set in the fridge until firm.

For popcorn crumble, Preheat the oven to 180°C/gas mark 4. Use your fingertips to rub the butter and flour together into a bread crumb like consistency. Add the sugar and popcorn and mix well. Bake in the oven for 15-20 minutes until golden, remove and allow to cool.

For the bubble or foam, bring the milk and cream to the boil. Add the popcorn and heat until it softens. Blend the mix until smooth and pass through a fine strainer. Blend with a stick blender while still warm, scoop off the foam and reserve to use as a garnish.

For the soy gel, prepare a flat non-stick tray. Combine the orange juice, water, soy sauce, sugar and agar agar in a saucepan and bring to the boil. Remove from the heat and pour onto the tray.

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