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: Gamberi (Prawns) alla Busara Bruschetta;
- Main:Â Sous Vide Fillet Steak, Parmesan-crusted Potatoes, Red Wine Reduction, Honey Mustard Cavolo NeroÂ
- Dessert: See Food Sorcery favourites below
Sourdough bruschetta – gamberi alla busarra – Starter
Ingredients – Serves 2:
- – 2xChunky slice of sourdough, toasted and rubbed with fresh garlic
- – 2 tbsp of olive oil
- – 2 garlic clove, peeled (less if you prefer)
- – 200g prawns, medium-sized, deveined
- – 1 shallot – peeled and finely chopped
- – 30ml of dry white wine
- – 50g of sun blushed tomatoes, finely chopped
- 1/2 can of chopped tomatoes
- – 1 dried chilli, crushed
- – fine sea salt
- – freshly ground black pepper
- – 1 handful of parsley leaves, minced
Garnish, optional, be creative!: chopped basil, sliced avocado, green pesto
Method
- 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
- 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
- Â 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
- 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.
- Serve on toasted sourdough rubbed with fresh garlic.
Fillet Steak, Red Wine Reduction
Ingredients – Serves 2
- 2 fillet steaks 150g each
- A few sprigs of thyme
- 2 pieces of bay leaf
- 2tbsp of extra virgin olive oil
- salt and pepper
- 2 knobs of butter
- 1 small shallot, small-diced
- 1/2 glass of red wine
Method – cooking from raw
Heat, heat and more heat! Choose your steak well, ideally use the butcher but if you are buying at a supermarket choose as thick a piece as possible and remove the packaging as soon as possible.Â
The meat must be at room temperature before you cook it, and it must rest for at least 5 minutes after cooking, make sure it’s uncovered to ensure it doesn’t overcook. Allow it to cool down whilst resting, to heat just put it back in a pan with a knob of butter and some rosemary, thyme and garlic and finish cooking or in a low heat oven.
For 5-6oz fillet steaks, cook for 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…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 to test.
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Method – if using a Sous Vide
- Preheat the water bath to required temperature, depending on how you like your steak cooked:
- Very Rare to Rare:  49°C to 53°C;45 minutes to 2 1/2 hours
- Medium-rare:  54°C to  57°C; 45 minutes to 4 hours*Â
- Medium:  57°C to  62°C;45 minutes to 4 hours
- Medium-well: Â 65C; 45 minutes to 3 1/2 hours
- Well done:  70°C and up; 1 to 3 hours
- Season the steaks, place in the vac pack bag (each in individual), add a drizzle of oil, bay leaf and thyme
- Immerse your steaks into water bath and cook for at least 45 minutes
- Remove the steaks, carefully opening the bag, preserving the juices and pat it dry
- Preheat a heavy pan with a splash of oil and a bit of butter, panfry the steak on each side for 30 second- remove it from the pan and rest aside
- Add another splash of oil into the pan, saute the shallot quickly for 30 seconds or so, add wine and deglaze the pan, reduce it down for another 30 seconds
- Serve the steak with a bit of wine reduction over it
Honey Mustard Cavolo Nero
Ingredients – Serves 2
- A handful of black kale leaves
- 2tbsp of extra virgin olive oil
- 1/2 lemon juice
- 1tsp of honey
- 1tsp oh Dijon mustard
- salt and pepper
Method
- Cut the tough middle part of the kale and rip the rest of the leaves with your fingers
- mix all the other ingredients in a mixing bowl and whisk until emulsified
- Add the kale into the bowl and massage the it together with the dressing
- Serve immediately
Parmesan Crusted Potatoes
Ingredients – Serves 2
- 8 new potatoes, parboiled until aldente
- 2 knobs of butter, room temperature
- 1/2 cup of grated parmesan
Method
- Cut the potatoes in half, score the flesh side with criss-cross pattern
- dip each potato on the scorred side in softened butter and then parmesan, do this until all of them are done
- Preheat a non-stick pan and pan-fry the potatoes on medium heat Parmesan side touching the pan, this will take a couple of minutes, keep checking and wait until parmesan is golden brown and made a crust
- If you are still working on your steak or sauce, you can keep the potatoes in the oven on 160C, parmesan side up- they will get even crispier this way.
We hope you enjoyed the class!
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