Cooking Together Fine Dining Recipes
We hope you loved your Cooking Together experience. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Starter:Â Salmon Tartare with pickled onion gel, sweetcorn puree, garlic sourdough crisps, burnt shallots and spring herbs
- Main: Spring Lamb, spring baby vegetables, peas, broad beans, preserved lemon & white wine emulsion
- Dessert: Click here for a link to the Food Sorcery favourites
[P] Protein [V] Vegetables [S] Store Cupboard
Salmon Tartar
Servings: 2 People
Ingredients
- 200 g Sashimi grade salmon freeze salmon for 2 hrs prior to prep for easer dice. Dice to 3 mm cubes
- 20 g Ultratex thickening agent
- 100 ml Pickled onion vinegar
- 1 Red chilli seeds removed and thinly sliced
- 1 Spring onion thinly sliced at an angle
- 1 Lemon zest and juice
- 1 Slice Sourdough pulled into small pieces
- 1 clove Garlic crushed
- 20 ml Olive oil
- 4 Baby silver skin onions cut in to 1/4
- 200 g Sweetcorn cooked
- 1/2 Banana Shallot sliced
- 30 ml Vegetable stock
- 1 tbsp Micro herbs of your choice for garnish
- 1 tbsp Vegetable oil
Method
- In a bowl mix the Ultratex and pickle juice with a whisk until gel like consistency (add more Ultratex if needed) and place into a small piping bag.
- Place the chilli and spring onion into a bowl of iced water until needed.
- Heat the oil in a small frying pan, add garlic and sourdough pieces and cook lightly until golden and crispy, set aside until serving.
- Lightly cook the sliced shallot in a little oil until soft, add the stock and sweetcorn then blend in a nutribullet while still warm, then pass through a fine sieve so you have a smooth puree, place in a small piping bag and chill until needed.
- Place the silver skin onions in a very hot dry pan to burn (caramelise) 2/3 minutes.
To Plate Up
- Mix the zest and juice of your lemon with the diced salmon, a little olive oil and a pinch of salt
- Press in to a ring on your plate
- Pipe small dots of gel and sweetcorn puree on to your salmon
- Neatly organise your herbs, Sourdough pieces, chilli’s, spring onions, silver skins on top of your salmon and finish with a drizzle of olive oil and rock salt and serve.
Roasted Spring Lamb Rack
Servings: 2 People
Ingredients
- 1 x4 Bone lamb rack scored and salted. leave to come to room temp
- 4 Baby carrots peeled and halved
- 1 Baby turnip in to 1/4
- 1 Baby beetroot in to 1/4
- 30 g Fresh Peas fresh out of the pod
- 30 g Broad beans deshelled
- 100 ml White wine
- 150 g Butter diced
- 1/2 Banana Shallot finely diced
- 200 g Frozen peas
- 100 g Maris Piper potatoes cooked, mashed and unseasoned
- 1/2 Preserved lemon small diced
- 30 g Micro watercress
- 50 ml Vegetable stock
Method
- Blend peas until smooth, push through a fine sieve, season with salt and add to potato leaves at room temp until serving.
- Place lamb fat side down in to a cool pan and slowly render fat on a medium heat (roughly 10 minutes) once caramelised sear all other sides evenly and place in a 180℃ pre-heated oven for 17 minutes, remove and allow to rest for at least 15 minutes.
- In a new pan add veg stock, half your butter and whisk on a medium heat until emulsified.
- Once simmering add carrots, beetroot and turnip for 3 minutes then add peas and broad beans for a further 2 minutes, remove from pan and keep warm until ready to serve.
- Wipe out pan, then on a medium heat add remaining butter with shallot & lemon and cook for 2 minutes until soft deglaze the pan with the wine and and reduce to a coating consistency.
To Plate Up
- Pipe the pea puree in to neat dots on one side of your plate.
- Arrange your veg on top neatly and garnish with micro watercress.
- Slice your lamb in two 2 rack pieces and warm back up in sauce in necessary sever on opposite side to the garnish.
- Finally drizzle the hot sauce on top of your lamb.
We hope you enjoyed the class!
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