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Treat Family And Friends With A Restaurant-Worthy Three Course Dinner

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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

Starter A Img

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

Main Ingredients Knife Img

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

Dessert Img

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

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