sample menu

Gourmet Shropshire hosts masterclasses from top chefs, with details of how to impress your guests with delicious dishes at the dinner table. Sample Menus for you to try at home.

to start

Dry aged beef tarture, quail egg, kohlabri slaw and nasturtium leaf

SERVES 4

Beef cure

400g beef fillet, 100g Maldon salt, 00g caster sugar, 10g ginger, 1 limezest, 1 red chilli deseeded, 1 bay leaf, 2g pink peppercorn, 2g coriander seeds, 2g Sichuan pepper.

Beef tartare

400g cured beef fillet, 10g capers, fine diced gherkins, 40g tomato ketchup, 10g Dijon mustard, 60g Asian sauce (see recipe)

asian sauce

3 banana shallots, 60g ginger, 2 colves garlic, 25g sesame seed oil, 100ml soy sauce, 60g oyster sauce, 35g caster sugar, 25ml rice vinegar, 60g water

method

Take beef fillet and trim off any sinew. Blend all other ingredients and cover all beef fillet. Leave to cure for 4 hours then wash and pat dry.


Fine dice cured beef fillet. Mix together all other ingredients and fold through beef just before serving. Season mix if needed.


Finely chop shallots, ginger and garlic. Caramelise them in a pan with sesame seed oil then add all other ingredients. Cook for 5 minutes then leave to cool. Skim sauce before using.


Mix beef tartare ready. Dress nasturtium with rapeseed. Place beef mix in centre of plate, quenell kohlabri slaw, place quail egg yolk on beef then finish with nasturtium.

main course

Grilled plaice, pomme anna, baby leeks, king oyster mushroom, toasted almonds and brown shrimp sauce

SERVES 4

shrimp sauce

1 shallot, 1 clove garlic, 1 sprig thyme, 1 bay leaf, 1/4 of a leek, 30g butter, 1 sprig tarragon, 50ml white wine, 350ml double cream, 100g brown shrimps.

grilled plaice

2 whole plaice, 3 large potatoes, 200g clarified butter, 2 cloves garlic, 4 sprigs thyme, 12 baby leeks, 2 king oyster mushrooms cut in half, 60g almonds, 40g butter

method

Sweat off shallot, garlic, thyme, bay leaf, leek, tarragon and butter until soft. Add white wine then reduce slightly. Add cream and shrimps and further reduce for a few minutes. Blend sauce until smooth, season then pass through fine sieve.

Fillet plaice and skin, then roll 1 side of plaice in cling film tight and tie ends. Do this with all four sides and place in fridge. To make pomme anna get clarified butter and infuse with garlic and thyme. Cut potatoes round (3cm) then thinly slice into warm clarified butter using a mandolin. 

Start layering potato discs to form pomme anna; you will need 4 layers, make sure to season each layer with salt and pepper.

Cook in a pre-heated oven on 180c for around 15 minutes (until potatoes are soft) then take out and cover with baking paper and place another tray on top to press slightly. Place in the fridge to cool down (best overnight).

Cook plaice under grill with butter, salt and pepper.

Pan fry pomme anna until garden brown and crisp. Pan fry pomme anna until golden brown and crisp. Pan fry king oyster mushroom, season, then add in butter and almonds and cook until butter and almonds and cook until butter starts to brown. Take out of pan and place on a tray to save over-cooking almonds.

Blanch baby leeks in boiling water then toss through a little butter and season. Heat up shrimp sauce while plating dish as seen in photo. Blend sauce with a stick blender to aerate then spoon over dish.


dessert

Lemon verbena set custard, lemon shortbread, blackcurrant sorbet

SERVES 4

set custard

95g milk, 280g cream, 90g egg yolk, 45 g sugar, 1/2 vanilla pod, 1 3/4 leaf gelatine soaked in cold water, 4 sprigs lemon verbena

lemon shortbread

90g plain flour, 25g castor sugar, 70g butter diced, 1/2 lemon zest

blackcurrant sorbet

190g sugar, 500g blackcurrant puree, pint water, 30g glucose

method

Boil milk, cream and verbena. Whisk egg yolk, sugar and vanilla. Pour cream and milk over eggs while whisking. Return to pan and cook to 80c then take off. Add gelatine, strain then set in a lined plastic tray.

Mix all ingredients together to form breadcrumbs, Sprinkle mix on a baking tray and cook on 175c for 8 minutes. Cut into disks while hot.

Boil glucose, sugar and water then mix in puree. Churn until frozen. Plate up dessert.