We have put together a 3 course menu for you to cook to impress your friends and family. It is a delicious and impressive menu that is surprisingly simple to prepare.
Beetroot Soup with Dill
(serves 2)
1 chopped red onion
1 tsp whole cumin
Pinch of sweet smoked paprika
2 peeled beetroot, cubed or peeled for speed
150ml vegetable stock
1 cubed potato
Soured cream
Bunch of dill
Preparation method:
Fry the onion a little olive oil on low heat until translucent
Season the onion and add cumin and fry for one minute
Add the beetroot and stock, bring to boil and then simmer for 10 minutes
Add the potatoes and cooked until all tender
Blend until smooth and keep warm
Heat for service, stir chopped dill through and serve immediately with a dollop of soured cream at the bottom of the soup bowl, decorate with a dill sprig
Pan-fried Sea bass with chorizo mash and chives oil
(serves 2)
2 sea bass fillets
500g potatoes
Large knob of butter
50ml of milk
100ml olive oil
Bunch of chives
Packet of cooking chorizo
Blend the chives with the olive oil, reserving a couple of chives for decoration
Cut the chorizo and place on a baking tray and bake in a hot oven for 10-15 minutes
Boil potatoes in salted water until soft
Drain them and mash
Put the pan back on the hob and add butter and milk and season to taste, keep on low heat
Season the skin of the fish and place in a very hot pan, skin side down, until the skin is crispy
Flip over and finish cooking the fish
To check if the fish is cooked, make sure that the fish is not translucent and that the flakes are defined
Stir the chorizo through the mash and place on a warmed plate, place the fish on top and drizzle with the oil
Cranberry Ice-cream
Ingredients:
4 peeled and frozen bananas (overripe is best)
100g frozen cranberries
1 teaspoon rose water
2 tablespoons of honey
Handful of pistachios for decoration
Method:
Take bananas and cranberries out of the freezer and leave out for 10 minute
Blend all the ingredients, pipe (or spoon) into bowl and decorate with chopped pistachios
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