Fine Dining Main Meals – Recipes
We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas.
You Cooked:
Pan-fried chicken supreme, warm winter tabbouleh, saffron and squash sauce
Herb-crusted rack of lamb, fondant potatoes, green medley, red wine jus
Pan-fried chicken supreme
serves 1
Ingredients:
-1x chicken supreme, skin on
-Salt and pepper
-1x clove of garlic, minced
-A splash of extra virgin rapeseed oil (this could be any oil)
Method:
Preheat the oven to 185C.
Massage the chicken with a bit of oil, and rub in salt, pepper and garlic.
Heat another splash of rapeseed oil in a large non-stick frying pan over high heat and place chicken supreme skin side down into the frying pan. Cook for about 2 minutes on each side or until golden. Transfer the chicken to a cooking tray and pop it in the oven for about 20 minutes.
Warm autumn tabbouleh
serves 4
Ingredients:
- -200g cooked and cooled cous cous or bulgur wheat – make sure you break the grains up with a fork and drizzle some olive oil through.
- -½ pepper (any colour, although red/ yellow are the sweetest) – deseeded and small dice
- -1x red onion, sliced
- -1x clove of garlic, crushed
- -A handful of sun-blushed tomatoes
- -A handful of mushrooms, sliced
- -A handful of dried apricots, chopped
- -1x stick of celery, peeled and diced
- -1 fresh tomato – quarter, deseed and dice
- -A handful of each of the following fresh herbs:
- -Mint leaves (no stalks); Coriander, parsley, and dill – rough chop
- -Extra Virgin Olive oil – 1 tablespoon
- -Salt & Pepper to Taste
Method:
- You definitely want your couscous or bulgur to be pre-cooked in advance and chilled, that will help you not to overcook it while heating up.
Add a little bit of oil into a large non-stick frying pan or a wok and heat it up thoroughly.
Add the onion and sauté it for five minutes, followed by garlic. Cook the garlic for 2 minutes longer.
Add celery, sliced pepper and mushrooms and cook until soft.
Add fresh and sun-blushed tomatoes and cook until most of the liquid has evaporated.
Add apricots, let caramelise for a minute and add couscous or bulgur wheat, be careful not to overcook them.
Take of the heat and finish with loads of chopped herbs, salt and pepper.
Squash and saffron puree
Ingredients:
- 1 small butternut squash, peeled, deseeded, and diced
- 1 white onion, diced
- 2 cloves of garlic, peeled, crushed
- Pinch of saffron
- 1tsp of Japanese Kiso spice mix (or madras)
- 1tsp of white miso
- 100ml of dry white wine
- 400ml coconut milk
- A handful of chopped chives
- 1tbsp of olive oil
- Seasoning
Method:
Heat up a medium size saucepan with oil. Sweat of the onion and garlic for a couple of minutes.
Add the squash and seasoning, and sauté until golden brown.
Add Kiso curry spice and miso and cook for a minute.
Pour in the wine and saffron and reduce by half to cook of the alcohol and prevent bitterness.
Add the coconut milk, cook on low heat until the squash is soft, and blend the sauce until smooth.
You can pass the sauce afterwards for extra smooth results.
Herb-crusted rack of lamb
serves 4
Ingredients:
- 70g golden breadcrumbs
- 2 tbsp roughly chopped parsley
- 2 tbsp thyme leaf
- 2 tbsp rosemary leaves, picked from sprigs, chopped
- zest 1 lemon
- 25g grated parmesan
- 2 tbsp olive oil
- 2 x 8-bone racks of lamb, well trimmed
- 2 tbsp Dijon mustard
Method:
Heat oven to 190C.
Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked – this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest
Once the lamb has rested, carefully carve it into chops, trying to keep the crust intact.
Fondant potatoes
serves 4
Ingredients:
- 4 medium-large potatoes
- 1 tbsp olive oil
- 150g unsalted butter, diced
- 3 large garlic cloves, crushed
- 1 sprig of rosemary
- 2 sprigs of thyme
- 250ml chicken or vegetable stock
Method:
- Slice the ends of the potatoes so they lie flat on either side. Peel the sides. Season them well with salt and pepper.
- Heat the oil in a pan over medium-low heat. When hot, add the potatoes flat side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.
- Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.
Green medley with pomegranates
Ingredients:
- -1x white onion, sliced
- -1x clove of garlic, crushed
- -bunch of asparagus, ends snapped off and the rest cut into smaller pieces
- -a handful of tenderstem broccoli
- -1/2 of savoy cabbage leaves, shredded
- -a handful of pomegranate seeds
- -1x tbsp of olive oil
- -salt and pepper
Method:
Heat a non-stick pan over medium heat
Cook the onion, until slightly caramelised
Add garlic, and cook for 30 seconds longer
Add asparagus and broccoli and saute until softened but not overcooked.
Add the cabbage, cook until slightly wilted, this will only take 1-2 minutes.
Finish with salt, pepper and pomegranate seeds.
Red wine jus
Ingredients:
- 1tablespoon extra virgin olive oil
- 1 small onion, diced
- 1 clove of garlic, chopped
- 50g light dark sugar
- 150ml red wine
- 300ml beef stock (or chicken or vegetable)
- 2tablespoon cranberry sauce or redcurrant jelly
- small knob of butter
- salt and fresh ground black pepper
Method:
Heat 1 tablespoon oil in a saucepan and add one small, chopped onion.
Sauté the onion until softened and just beginning to colour. Add one chopped clove of garlic and cook for another minute.
Stir 50g (2oz) light muscovado sugar and cook for a minute or two, then pour in 300ml (1⅓ cup) red wine.
Bring to a boil and boil rapidly for about 10 minutes until the wine is reduced by about three-quarters and is syrupy.
Stir in 300ml (1⅓ cup) stock and 2tbsp cranberry sauce and return to a boil. Reduce again by about a half or more if you want a thicker more concentrated sauce.
Strain through a sieve and return to a pan heat stirring Season to taste then whisk in a small knob of butter to give the sauce a lovely shine.
We hope you enjoyed the class!
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