Dinner Party 1.2

This main course completes the starter and dessert from our last tutorial for a truly delicious dinner party.

You will need:
1 orange (use blood orange if available)
1 green apple
3 small red beetroot
3 small golden beetroot
1 candied beetroot
1 teaspoon of ground cumin
Fort the polenta:
100g polenta
400ml water
Large pinch of salt
2 large handfuls of kale, sliced
1 teaspoon of Dijon mustard
1 teaspoon of cumin
For the pesto:
Bunch of dill
Bunch of parsley
50g almonds
Juice from 1/2 lemon
1 garlic clove, peeled
1/2 teaspoon of salt
150ml rapeseed oil
Feta mousse:
100g feta
150ml goats double cream
1 teaspoon of truffle honey
Ground black pepper

Beetroot:
Steam or boil the yellow beetroot hole for 30-40 minutes until cooked through and soft
For the roast red beetroot, slice into 4-6 wedges (depending on the size)
Spread on a baking tray lined with baking foil
Drizzle with rapeseed oil and sprinkle with ground cumin and salt
Bake on 180C for 30-40 minutes or until cooked through

Apple:
Cut the apple julienne and keep in acidulated water (water with lemon juice) until needed

Polenta:
For the polenta, bring the water to boil with the salt and cumin
Stir the polenta in and simmer for 2 minutes and add the kale and mustard
Cook for another 3 minutes until thickened
Line a small bread baking tin with baking paper and spoon the polenta and shape into a rectangle
Leave to cool and set
For service, cut the polenta into an even rectangle and fry in medium hot oil on both sides until golden

Goats cheese Mousse:
For the mousse, crumble the feta and whip up with the cream
Add the honey and pepper
Pour into a piping bag and keep in the fridge until needed

Pesto:
For the pesto, place all the ingredients, apart from the oil into a blender
Pour in the oil, whilst the motor is running
Only blend until the pesto is blended, but still chunky
Segment the orange and keep to one side

To assemble: Place the polenta on a plate, followed with the apples, mousse, beetroot, orange and pesto

If you are making all three dishes for a dinner party, make in this order:

• pickles (mushroom and onion)
• cook the red and yellow beetroot, cut
• ganache
• popcorn (if making your own)
• pesto
• cut the kale
• cook and set polenta
• make the mousse
• chop the nuts and popcorn
• filo cups
• turn the filo oven to 50C
• cut the apples
• segment the orange
• slice the candied beetroot
• start frying the mushrooms
• chop the herbs
• wrap the red and golden beetroot separately in baking foil and place in the low oven to reheat
• fry the quail egg, assemble and serve the starter
• fry the polenta, assemble main and serve
• serve the starter