Hisense partners with Yorkshire chef, Doug Crampton, on a series of recipes to impress your family and friends
Give your family and friends a dinner party to remember with an impressive restaurant-worthy three course menu. With the cost-of-living crisis causing Brits to cut back on their spending, leading appliances manufacturer, Hisense, has partnered with Yorkshire chef, Doug Crampton, to bring restaurant standard dishes to your dinner table.
Whether you’re a culinary masterchef, or a complete beginner, these recipes can be adapted to your abilities, without having to compromise on taste and presentation. And better yet, lots can also be done in advance, meaning you don’t need to spend hours standing over the stove when hosting your dinner party.
Starter
Gin Cured Salmon – with rhubarb, pickled ginger and sour cream
Serves 2
Ingredients
For the cured salmon:
500g skinless salmon fillet
100g rock salt
100g sugar
1 lemon
1 lime
1 orange
75ml gin
1tsp juniper berries
For the pickle:
300ml water
200ml white wine vinegar
100g sugar
5g salt
Garnish ingredients:
100g rhubarb
1 medium cucumber
50g shop bought Sushi ginger
200ml sour cream (hung overnight)
1 x small bunch of chives
1 x small bunch of dill
1 x small bunch of flat leaf parsley
25ml vegetable oil
Method
For the salmon:
Combine the sugar and salt together in a mixing bowl
To the bowl, add the zest and juice of 1 orange, 1 lemon and 1 lime
Crush the juniper berries in a pestle and mortar to release their essential oils
Add the gin and juniper berries and mix to create the gin cure
To a shallow tray add half of the cure and place the salmon on top, then add the remaining cure
Cling film the tray ensuring all the cling film is tight to the salmon
Place in the fridge and leave for 8 hours
After 8 hours – remove the salmon from the cure and lightly wash off any excess cure
Place in the fridge until you are ready to serve
For the pickles:
Combine the water, vinegar, sugar and salt and bring to the boil
Once boiled, remove from the heat and leave at room temperature
Ribbon the cucumber using a vegetable peeler and add to half of the pickle
Finely slice the rhubarb and add to the remaining pickle
Once the rhubarb and cucumber are in the pickle they can be refrigerated until ready to be used
For the herb crisps:
Remove the stalks from the parsley ensuring you are just left with the leaves
Take a microwaveable plate and cling film tightly
Lightly brush the cling filmed plate with vegetable oil
Place the herbs on the oiled, cling filmed plate, ensuring that they are well spaced out
Brush the herbs lightly with oil and cover with cling film tightly
Microwave for 2 minutes (depending on your microwave)
Remove the top layer of cling film and leave to cool
To serve:
Finely slice your salmon and place it in the centre of your plate
Arrange around the salmon; the cucumber ribbons, rhubarb and sushi ginger
Pipe the sour cream into small domes around the salmon
Garnish with the herb crips and season the salmon with sea salt
TOP TIPS:
You could replace the Gin cured salmon with shop bought smoked salmon and lightly dress it with gin before serving
If you cannot source rhubarb, orange segments would complement the dish
Replace the homemade pickles with shop bought pickles – sweet pickled baby onions, baby pickled beetroots, cornichons all would accompany the salmon and present it the same way
Main Course
Beef Steak ‘Bourguignon’ – Fondant potato, truffle cauliflower puree and wild mushrooms
Serves 2
Ingredients
For the beef:
2 x 180g Beef Fillets or any other steak you prefer
50g butter
100g wild mushrooms
2 shallots
Thyme
For the Bourguignon sauce:
50g pancetta
1onion
1 clove of garlic
100g chestnut mushrooms
1 tbsp tomato puree
200ml beef stock (available in supermarkets)
175ml Burgundy red wine
10g flat leaf parsley
For the cauliflower puree:
1 cauliflower
300ml milk
100ml double cream
Truffle oil
For the fondant potatoes:
50g butter
2 large Maris piper potatoes
Thyme
Method:
For the cauliflower puree:
Remove all the outer leaves from the cauliflower and finely slice
Add to the pan with the milk, cream and 25g butter.
Bring to the boil and simmer for 20 minutes
Blitz to a smooth puree and season with salt and truffle oil and chill
When you are ready to serve your dish, you can re-heat the puree.
For the Bourguignon sauce:
Caramelise the pancetta in a dry pan until golden
Add your onions, garlic and chestnut mushrooms and fry until golden
To your pan add the tomato puree and cook for 2 minutes
Add your red wine and reduce by ¾
Add your beef stock and bring to the boil, then simmer for 15 mins
Finish with chopped parsley
For the potato fondant:
Peel your potato and cut to a ring using your cutter, if you are not using a cutter you can cut to a rectangle with a knife.
Seal the potato in a hot pan with vegetable oil until golden
To the pan add 25g of butter & thyme or rosemary
Add 100ml of water
Bake in the oven at 180oc for 20 minutes.
To check they are cooked use the tip of a knife – there should be no resistance.
For the Beef:
Sear your beef fillet in a hot pan until golden each side
Also, in your pan add your halved shallots and colour.
Add a good knob of butter and thyme/ rosemary and baste
Roast in a 180oc oven to your cooking requirements.
Once cooked remove the beef from the pan and leave to rest
To your pan add your wild mushrooms and sauté
After resting, add any of the juices to you re heated bourguignon sauce
To serve
Re-heat your fondant potato and cauliflower puree
Carve your beef fillet and season with sea salt and place in the centre of your plate
Add the fondant potato and puree
Garnish with the caramelised shallot and wild mushrooms
TOP TIPS:
You could serve the steak and sauce with oven chips or mash – this would deliciously complement the dish
Any remainder cauliflower puree can be turned in to truffle cauliflower soup with the addition of milk – perfect for lunch the next day!
The Bourguignon sauce could be replaced with a shop bought peppercorn or Diane sauce
The sauce, cauliflower puree & fondant potatoes can all be made ahead of time and re-heated when you are ready to serve – leaving more time for enjoying the evening and less cooking!
Dessert
Yorkshire Rhubarb & Custard Choux Bun – with caramelized white chocolate
Serves 2
Ingredients:
For the choux bun:
70g butter
30ml whole milk
90ml water
5g sugar
70g plain flour
2 eggs & 1 egg white
For the craquelin (optional):
60g sugar
60g plain flour
60g butter
½ tsp ground ginger
For the poached rhubarb:
200g rhubarb
50g sugar
½ vanilla pod
½ zest of 1 lemon
100ml water
10g mint
For the custard creme diplomat:
250ml milk
½ vanilla pod
2 egg yolks
45g sugar
25g custard powder
100ml whipped double cream
For the oat crumble:
75g oats
25g sugar
50g butter
½ tsp ground ginger
For the caramelised white chocolate sauce:
100g white chocolate
100ml double cream
50ml milk
Method:
For the choux bun:
To a small pan; add the milk, water, sugar and butter and bring to the boil
Once boiling, add the flour and beat until a smooth dough
Remove from the heat and leave to cool for 5 minutes
After cooling, gradually add the eggs and egg white beating in-between to incorporate them – you should be left with a smooth semi-firm mixture
To cook – pipe in a dome shape onto grease proof paper or a Teflon matt 6cm in diameter – ensuring you leave space in between each dome
Top each dome with the craquelin (recipe below if you are making it)
Bake at 180oc in a pre-heated oven for 15 minutes
After 15 minutes remove the choux from the oven and pierce a hole in the bottom and return to the oven for a further 5 minutes then leave to cool
For the craquelin (optional):
Soften your butter to room temperature
Add the flour and sugar and combine
Roll the mixture in-between grease proof paper and freeze until ready to use
Cut into 6cm diameter discs and place on top of your choux bun before baking
For the poached rhubarb:
Combine the water, sugar, vanilla and lemon zest and bring to a simmer
Wash your rhubarb and cut into cubes
Add you cubed rhubarb to your syrup and leave to simmer until the rhubarb is tender and leave to cool.
For the custard creme diplomat:
Bring the milk and vanilla pod to the boil and leave to infuse for 10 minutes
In a bowl, add the egg yolk, sugar and custard powder and whisk to combine
Re-boil the milk and pour it over the egg yolk mixture and mix together
Return the mixture to the pan and cook on a low heat until thickened
Once thickened, remove the vanilla pod and add the mixture to the bowl and cling film and leave to completely cool in the refrigerator
Once cooled, fold in the whipped cream and store in the fridge until ready to plate your dish
For the oat crumble:
Combine all the ingredients into a bowl
Rub the butter into the oats and sugar to create a “breadcrumb “consistency
Bake on a greaseproof lined tray at 160oc for 12 minutes until golden brown
Leave to cool
For the caramelised white chocolate sauce:
Place your white chocolate in a microwaveable bowl
Microwave in 30 second increments stirring in-between each time
You are looking for the chocolate to turn golden in colour – when it starts to turn golden reduce the increments to 15 seconds until a golden colour is achieved
Once golden, add you cream and milk and mix together
Microwave for a further 30 seconds until the chocolate has melted into the cream and milk
Season with sea salt and pass through a sieve if not smooth
To serve:
Slice the top from your choux bun
To the base, add your poached rhubarb, top with your custard cream and top with the crumble (reserve some of your poached rhubarb to garnish the top layer
Repeat the process
On your top layer of custard garnish with your poached rhubarb and sliced fresh mint leaves
Re-heat your sauce and serve on the side to accompany it.
TOP TIPS:
The custard crème diplomat could be replaced with shop bought custard
If you cannot source rhubarb, you could use apple or pear compote as a delicious alternative
The sauce could be substituted with a scoop of your favourite ice cream, or you could have both
Crushed oat biscuits or Biscoff work as a quick alternative to the oat crumble
For more information on Hisense’s cooking range, visit hisense.co.uk/cooking
