Although not technically my birthday until the following week, Mr S chose and made this meal for me.
The starter of
Turnip Swede & Horseradish Soup with Crispy Beef can be found in Tom Kerridge’s Proper Pub Food. Sweat a chopped onion in vegetable oil along with a pinch of salt for about 10 minutes. Add chicken stock and finely chopped swede and bring to the boil then simmer for about 15 minutes. Stir in double cream and grated horseradish then blend well. Bring white wine vinegar and caster sugar to the boil then add to the soup. Dust strips of steak in cornflour then fry in oil until crispy. Sprinkle with green chilli and cayenne pepper.
The main course of Roasted Sea Bass with Herbs, Mushroom & Potatoes with Salsa Verde can be found in Jamie Oliver’s Return of the Naked Chef. Pop the oven on 200ºc (fan) and line a baking tray with greaseproof paper.
Slice some potatoes and pat dry then coat in olive oil. Mix with finely chopped garlic and season well. Pop them on the baking tray in an even layer. Cook for about 15 minutes.
In a frying pan cook mixed mushrooms along with more chopped garlic and plenty of butter and olive oil. Season. Take off the heat and add plenty of lemon juice. Pop some roughly chopped herbs on then put sea bass fillets on top, skin side up. Roast for another 10-15 minutes until the fish is cooked.
For a salsa verde whizz up garlic, capers, gherkins, anchovies, parsley, basil, mint, dijon, red wine vinegar and seasoning then slowly add olive oil. Serve the potatoes and fish topped with the mushrooms, salsa verde and a squeeze of lemon.
Back to Tom Kerridge for Lemon Posset with Fennel Biscotti. Mix cream and sugar in a pan and bring to the boil to dissolve the sugar. Simmer, add lemon juice and whisk well. Pass through a sieve then leave to cool slightly. Skim off any bubbles then pour into your serving bowls and leave to cool completely. Refrigerate.
Preheat the oven to 160ºc (fan).
Beat together butter and sugar until light and creamy. Add eggs. Sift flour and baking powder together and add this to the butter mixture. Fold in roasted and chopped blanched almonds and fennel seeds. Pop on a baking sheet and bake for 10 minutes. Leave to cool then slice and return to the oven for another 10 minutes.
Starter using ONION, CHICKEN STOCK, SWEDE, DOUBLE CREAM, HORSERADISH, WHITE WINE VINEGAR, CASTER SUGAR, STEAK, GREEN CHILLI and CAYENNE PEPPER…
Main using SEA BASS, POTATOES, BUTTER, MIXED MUSHROOMS, LEMONS, GARLIC, CAPERS, GHERKINS, ANCHOVIES, BASIL, MINT, DIJON MUSTARD, RED WINE VINEGAR and OLIVE OIL…
Dessert DOUBLE CREAM, CASTER SUGAR, LEMONS, PLAIN FLOUR, BAKING POWDER, BUTTER, EGGS, BLANCHED ALMONDS, FENNEL SEEDS and ICING SUGAR…
This was dinner…23rd August 2014