Fine Dining Recipes

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We hope you enjoyed your class and are ready to recreate the meals at home. If you have any questions for chef, please do ask and we’ll get back to you as soon as possible.

We Cooked:

  • Starter: Scallop and prawn roulade, parsnip shard, fennel sauce, caviar
  • Main: Venison loin, pomme Maxine, shaved celeriac and toastd hazelnuts salad, red wine and chocolate jus
  • Dessert: See Food Sorcery favourites below

Scallop and Prawn Roulade

Ingredients – Serves 2

  • 3 large scallops
  • 3 king prawns
  • 1 egg white
  • 2tbsp of double cream
  • pinch of white pepper
  • pinch of salt
  • Caviar of your choice to serve

Method

  1. Blend scallops and prawns together
  2. Mix with the rest of the ingredients 
  3. Roll in clingfilm until it’s sealed and airtight, shape resembling a thick sausage
  4. Bring a pan of water to a boil and cool your roulade for 12 minutes until it feels bouncy and cooked
  5. Rest aside to cool and roll in the herb crumb (recipe below), before slicing thickly

Herb Crust

Ingredients – Serves 2

  • 1/4 cup of panko breadcrumbs
  • handfull of parsley, shredded or blended
  • 1 cloce of garlic, grated
  • 1tsp of thyme leaves, chopped
  • 1tsp of grated parmesan
  • 1/2 tsp of olive oil
  • Salt and pepper

Method

  1. Mix all the ingredients together and rub in between your fingers until green semi-wet crust is formed

Parsnip Shards

Ingredients – Serves 2

  • 1 parsnip, peeled and sliced on mandolin or using a peeler
  • 1 tbsp of olive oil
  • a pinch of salt

Method

  1. Preheat the oven to 170C.
  2. Place a sheet of greaseproof paper on a baking tray
  3. Mix the parsnip peels with salt and oil well and place individually on top of paper
  4. Place them in the oven and bake for 20-25 minutes or until crispy, be careful not to burn them, they will crispen up after you cool them down

Venison Loin

Ingredients – Serves 2

  • Venison loin 300g
  • A splash of olive oil
  • Salt and pepper
  • a sprig of rosemary
  • 1 clove of garlic
  • Knob of butter

Method

  1. Take the venison out of the fridge about 30 minutes before cooking.
  2. Pat the meat dry with paper towels. Season generously with salt and pepper on both sides.
  3. Heat a heavy frying pan (cast iron if possible) over high heat. Add the oil (and butter if using).
    When hot, add the venison and sear for 1½–2 minutes per side for medium-rare (depending on thickness).
  4. Add the crushed garlic and herbs to the pan during the last minute. Tilt the pan and spoon the buttery juices over the meat.
  5. Remove the loin and let it rest on a warm plate, covered loosely with foil, for 5–10 minutes.
  6. Slice across the grain and serve immediately 

Pomme Maxine

Ingredients – Serves 2

  • 2 large floury potatoes (like Maris Piper or King Edward)
  • 2 tbsp melted butter (or clarified butter)
  • Salt and freshly ground black pepper
  • 1 tsp fresh thyme leaves

Method

  1. Preheat the oven to 180C
  2. Peel and slice the potatoes very thinly (about 1–2 mm thick) using a mandoline or sharp knife.
  3. Toss slices gently in the melted butter and thyme, seasoning well with salt and pepper
  4. On a parchment-lined baking tray, overlap slices neatly in a rectangular or circular shape — about 2–3 layers thick. Press down lightly with your hands.
  5. Bake for 10-12 minutes

Raw Celeriac and Hazelnut Salad

Ingredients – Serves 2

  • ½ medium celeriac (celery root), peeled

  • 1 small lemon (juice only)

  • 2 tbsp extra virgin olive oil

  • 1 tsp Dijon mustard

  • 1 tsp honey (optional)

  • Salt and freshly ground black pepper

  • 40g toasted hazelnuts, roughly chopped

  • A handful of flat-leaf parsley (or watercress)

  • Optional: a few shavings of Parmesan or Pecorino

  •  

Method

  1. Peel the celeriac, then shave it into thin ribbons using a mandoline, peeler, or sharp knife.
    Toss immediately with a little lemon juice to prevent browning.
  2. In a small bowl, whisk together the remaining lemon juice, olive oil, Dijon mustard, and honey. Season with salt and pepper.
  3. Combine the celeriac ribbons, hazelnuts, and parsley in a large bowl. Drizzle with the dressing and toss gently to coat.
  4.  

Red Wine and Chocolate Jus

Ingredients – Serves 2

  • 1 small shallot (or ½ onion), finely chopped

  • 1tsp olive oil or butter

  • 150 ml good-quality red wine (Cabernet Sauvignon, Syrah, or Pinot Noir work well)

  • 150 ml beef stock (reduced-salt if possible)

  • 1 tsp balsamic vinegar (optional, for brightness)

  • 15–20g dark chocolate (70% cocoa, finely chopped)

  • Salt & freshly ground black pepper

  • Optional: a sprig of thyme or a few juniper berries for aroma

  •  

Method

  1. Heat olive oil or butter in a small saucepan over medium heat.
    Add the shallot and cook gently for 2–3 minutes, until soft and translucent (not browned).
  2. Pour in the red wine and add the thyme (if using).
    Increase heat and let it simmer until reduced by about half — this intensifies the flavour.
  3. Stir in the stock and continue to simmer for 8–10 minutes, until the sauce thickens slightly and coats the back of a spoon.
  4. Remove from heat. Take out the thyme sprig.
    Whisk in the dark chocolate a few pieces at a time until melted and glossy.
    Taste — adjust seasoning with salt, pepper, and a few drops of balsamic vinegar if needed.
Dessert Recipes

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