I chose John Torode, and although these recipes were simpler than the ones I would normally chose to cook on a Saturday night, I actually found it quite stressful as I followed the recipes without adding things as I would normally do. I even weighed and measured most of the ingredients which I never do.
First course was a simple prawn cocktail - I used up the leftover whole prawns from our Tapas last week, and added some raw shelled tiger prawns to bulk it out. These were cooked for a few minutes in boiling water with lemon juice and malt vinegar added, then quickly shelled.
The sauce was mixture of mayonnaise, tomato ketchup and various flavourings - all mixed together and then onto the prawns and shredded little jem lettuce.
To serve with this a found a recipe for Soda Bread, which was made with wholemeal and white flour, and buttermilk.
For main course I chose to make a leek and mushroom pithiviers, this was made with frozen puff pastry.
The filling was a mixture of cooked leeks, and musrooms with creme fraice added.
This filling was layers onto the pastry, with cubes of gruyere
Then the top was added, and glazed and it was baked
To serve with it, we bought some of the first Asparagus of the season, to make asparagus with capers and black butter - the lightly cooked spears were reheated in smoking hot butter, with tiny capers and a squeeze of lemon
Finally, a really simple pannacotta for dessert, along with some rhubarb from our allotment.
Milk and cream were heated with vanilla and sugar, and then the soaked gelatine added, and into the fridge to set
The rhubarb was gently oven baked with some sugar and a vanilla pod
Once it was tender we left it to cool, before turning out the pannacotta and serving this on the side
We enjoyed all three courses - and for once managed to eat all of them too!
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