Fresh Food Ingredients
- 500ml vegetable stock (ideally fresh)- half for polenta/ half for gravy
- 400g potatoes (ideally Maris Piper, or one suitable for roasting)
- 2 cloves of garlic- lightly crushed
- 1 sprig rosemary or thyme
- 2 large carrot (230g approximately)
- 1 lemon
- 100g Hispi cabbage (or alternative cabbage)
- 15g butter
- 1 small onion (50g)- half for polenta/ half for gravy
- 2 cloves of garlic half for polenta/ half for gravy
- 100g butter
- 10g flat leaf parsley
- 3 leaves of sage
- 20g grated parmesan
Dry Store Cupboard Ingredients
- 60g quick cook polenta
- Salt and pepper
- Olive oil
- 10g maple syrup (or honey)
- 1 tsp flour
- 1 tbsp cranberry sauce
- 50ml red wine (optional)
- Hob/ oven
- Cling film
- Parchment paper
- Frying pan (approx 25cm)
- Saucepan (16cm approx) x3
- Chefs knife
- Roasting tray (30x20cm approx)
- Small tray
- Wooden spoon
- Small plate/ container (15×15 cm approx)
Preparation Before The Class
- For the roast potatoes: Peel the potatoes, cut into large pieces (5x5cm approximately), and wash thoroughly. Place in a large pan, cover with water, add salt, and bring to the boil. Turn down to a simmer, and then cook until potatoes are just tender, about 15 minutes. Drain carefully and allow them to cool and dry, on a wire rack.
- For the slow roasted carrot: Peel the carrot.
- For the buttered cabbage: Slice cabbage into 1cm strips.
- For the gravy: Cut the onion into small dice. Finely chop 1 garlic clove.
For the polenta: 60g quick cook polenta, 250g vegetable stock, 15g diced and chilled butter, 15g butter, 20g freshly grated parmesan, 1 clove of garlic- finely chopped, ½ small onion (25g)- finely chopped, 1 small carrot- coarsely grated (100g), 10g flat parsley- finely chopped, 3 leaves of sage- finely chopped, olive oil, salt and pepper.
Pre prepare a small plate or shallow container lined with cling film. Place a medium size saucepan on the heat, and melt the butter. Add the onion and garlic to the pan, when translucent add the carrot, and continue to cook until the carrot gains a little colour. Turn down the heat and add the vegetable stock, a little salt and pepper, the polenta, and bring to a slow boil (whilst stirring). When polenta has thickened up add the herbs and continue to cook for 1 minute. Turn off the heat and add the chilled butter and parmesan, check the seasoning, and place one the plate, trying to create a smooth and even square shape (about 1 1/2cm thick), and then chill. Once the polenta is cold, neaten up the edges and cut into 2 triangle shapes. Heat a little oil up a frying pan lined with parchment paper, when smoking add the polenta, and turn the heat down a little. When golden in colour, carefully turn over and repeat the process, and then serve.
For the roast potatoes: 400g potatoes (ideally Maris Piper, or one suitable for roasting) , 75g olive oil, 2 cloves of garlic- lightly crushed, 1 sprig rosemary or thyme.
Peel the potatoes, cut into large pieces (5x5cm approximately), and wash thoroughly. Place in a large pan, cover with water, add salt, and bring to the boil. Turn down to a simmer, and then cook until potatoes are just tender, about 15 minutes. Drain carefully and allow them to cool and dry, on a wire rack. Heat a tray in the oven at 190°c, with the olive in the bottom, until smoking. Place the potatoes, garlic, and rosemary into the tray and turn the potatoes to ensure they are coated with the fat. Place back in the oven. Turn every 10 minutes, until golden brown, then drain on kitchen paper. Serve immediately.
For the slow roasted carrot: 1 large carrot (130g approximately)- peeled, 10g maple syrup, lemon juice, olive oil, salt and pepper.
Pre-heat the oven to 190 deg cel, and line a small tray with parchment paper. Cut the carrot into 5cm batons, and place in a bowl. Lightly coat with olive oil, and season, then toss to ensure they are all coated. Place onto the lined tray, and place in the oven. Cook for about 30 minutes, or until tender, then add the maple syrup, and cook for a further 5 minutes. Remove from the oven and drizzle on a little lemon juice.
For the buttered cabbage: 100g hispi cabbage (or alternative cabbage)- cut into 1cm strips, 15g butter, salt and pepper.
Place a medium size saucepan over a medium heat, add the butter, when the butter is fully melted add the cabbage and a little seasoning. Keep stirring and cook until tender.
For the gravy: 250ml chicken stock (ideally fresh), 50ml red wine (optional), 15g butter, ½ small onion (25g)- finely diced, 1 clove of garlic- finely chopped, 1 tsp flour, 1 tbsp cranberry sauce.
Melt the butter in a small pan and the sweat the onion and garlic until lightly golden, add the flour, cook for a couple of minutes. Add a little of the wine and the stock, and cook until starts to thicken, and continue to do so until all of the liquid is added. Continue to cook on a low heat until it reduce by half, then add the cranberry sauce, and cook until it is combined.
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