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

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

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

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

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