Cooking Together Fine Dining Recipes
Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home.Â
We Cooked:
- Starter:Â Salmon Tartare with pickled onion gel, sweetcorn puree, garlic sourdough crisps, burnt shallots and spring herbs
- Main:Â Spring Lamb, spring baby vegetables, peas, broad beans, preserved lemon & white wine emulsion
- Dessert:Â Click here for a link to the Food Sorcery favourites
Starter
Salmon Tartar
Ingredients: Serves 2
- 200g sashimi grade salmon – diced to 3 ml cubes (freeze salmon for 2 hrs prior to prep for easer dice)
- 20g Ultratex
- 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 of sour dough – pulled into small pieces
- 1 garlic clove – crushed
- 20 ml olive oil –
- 4 baby silver skin onions – cut in to 1/4s
- 200g cooked sweetcorn
- 1/2 shallot – sliced
- 30 ml veg stock
- Micro herbs of your choice
- Oil for cooking
Method
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• In a bowl mix the Ultratex and pickle juice with a whisk until gel like consistency (add more Ultratex if needed) and place int o a small piping bag.
• Place the chilli and spring onion into a bowl of iced water until needed.
• Heat the oil in a small pan, add garlic and sour dough 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
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To Plate Up
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• 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 sweet corn 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.
Main
Roasted Spring Lamb Rack
Ingredients: Serves 2
- 1x 4 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
- 30g fresh peas out of pod
- 30g broad beans – deshelled
- 100mls white wine
- 150g diced butter
- 1/2 shallot – fine diced
- 200g frozen peas
- 100g cooked smooth unseasoned mash potato
- 1/2 preserved lemon – small diced
- 30 g Micro watercress
- 50 ml Veg 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!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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