Cook up a storm with pro chef Doug Crampton on Mother’s Day, and make a restaurant worthy 3-course dinner.
Give mum a well-deserved break this Mother’s Day with an impressive three course menu that will knock her socks off and earn you extra brownie points!
With the cost-of-living crisis causing Brits to cut back on their spending, leading appliances manufacturer, Hisense, has partnered with professional chef, Doug Crampton, to bring restaurant standard dishes to your dinner table.
Doug has more than 15 years’ experience in the kitchen, now working as Executive Chef for a well-known British chef. He also founded CHEF LIVE during lockdown.
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 this Mothering Sunday!
Starter Course
Gin Cured Salmon – with rhubarb, pickled ginger and sour cream
Serves 2
Ingredients :
For the cured salmon:
500g skinless salmon fillet
100g rock salt
100g sugar
1 x lemon
Single lime
Medium Orange
75ml gin
1tsp juniper berries
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)
A small bunch of chives
Small bunch of dill
Small bunch of flat leaf parsley
• 25ml vegetable oil
The Method
Salmon:
Combine the sugar and salt together in a mixing bowl
To the bowl, add the zest and juice of an orange, 1 x lemon and 1 lime
Crush the juniper berries in a pestle and mortar to release their essential oils
Include 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 – as a result remove the salmon from the cure and lightly wash off any excess cure
Finally place in the fridge until you are ready to serve
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
To clarify, once the rhubarb and cucumber are in the pickle they can be refrigerated until ready to be used
It’s Looking Good
Herb Crisps:
Remove the stalks from the parsley ensuring you are just left with the leaves
Take a microwaveable plate and cling film tightly
With this in mind 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
Moreover, brush the herbs lightly with oil and cover with cling film tightly
Microwave for 2 minutes (depending on your microwave)
Remember to 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
In this case pipe the sour cream into small domes around the salmon
Garnish with the herb crips and season the salmon with sea salt
Main Course
Beef Steak ‘Bourguignon’ – Fondant potato, truffle cauliflower puree and wild mushrooms
Serves 2
Ingredients
For the beef:
2 x 180g Beef Fillets or any other steak you prefer
50g butter
100g wild mushrooms
2 shallots
Thyme
The Bourguignon sauce:
50g pancetta
1 onion
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
Cauliflower puree:
1 cauliflower
300ml milk
100ml double cream
Truffle oil
Fondant potatoes:
50g butter
2 large Maris piper potatoes
Thyme
Cooking Method
The cauliflower puree:
Remove all the outer leaves from the cauliflower and finely slice
Together add to the pan the milk, cream and 25g butter.
Bring to the boil and simmer for 20 minutes
Not to mention, blitz to a smooth puree and season with salt and truffle oil and chill
Likewise, when you are ready to serve your dish, you can re-heat the puree.
Bourguignon sauce:
Caramelise the pancetta in a dry pan until golden
Add-in your onions, garlic and chestnut mushrooms and fry until golden
To your pan add the tomato puree and cook for 2 minutes
Include your red wine and reduce by ¾
In a moment add your beef stock and bring to the boil, then simmer for 15 mins
Finish with chopped parsley
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
Splash in 100ml of water
Bake in the oven at 180oc for 20 minutes.
Presently check they are cooked, use the tip of a knife – there should be no resistance.
Hungry Yet?
Beef:
Sear your beef fillet in a hot pan until golden each side
Also, in your pan add your halved shallots and colour.
By the same token 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:
Firstly, re-heat your fondant potato and cauliflower puree
Secondly, carve your beef fillet and season with sea salt and place in the centre of your plate
Thirdly, don’t forget to add the fondant potato and puree
Finally, garnish with the caramelised shallot and wild mushrooms
Dessert Course
Yorkshire Rhubarb & Custard Choux Bun – with caramelized white chocolate
Serves 2
Ingredients:
For the choux bun:
70g butter
30ml whole milk
90ml water
5g sugar
70g plain flour
2 eggs & 1 egg white
Craquelin (optional):
You need 60g sugar
Weigh out 60g plain flour
60g x butter
½ tsp ground ginger
Poached rhubarb:
200g rhubarb
50g sugar
½ vanilla pod
½ zest of one lemon
100ml water
10g mint
Custard crème diplomat:
250ml milk
½ vanilla pod
2 egg yolks
45g sugar
25g custard powder
100ml whipped double cream
Oat crumble:
75g oats
25g sugar
50g butter
½ tsp ground ginger
Caramelised white chocolate sauce:
100g white chocolate
100ml double cream
50ml milk
Choux Method
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)
In addition bake at 180oc in a pre-heated oven for 15 minutes
Furthermore, 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
Craquelin (optional):
Soften the butter to room temperature
Add the flour and sugar and combine
Furthermore roll the mixture in-between grease proof paper and freeze until ready to use
At the present time cut into 6cm diameter discs and place on top of your choux bun before baking
Poached rhubarb:
Combine the water, sugar, vanilla and lemon zest and bring to a simmer
Wash your rhubarb and cut into cubes
In the meantime mix the cubed rhubarb into the syrup and leave to simmer until the rhubarb is tender then leave to cool.
Don’t forget to make…
Custard crème diplomat:
To begin with 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
Return the mixture to the pan and cook on a low heat until thickened
Once thickened, remove the vanilla pod, add the mixture to the bowl, cling film and leave to cool in the refrigerator. Moreover once cooled, fold in the whipped cream and store in the fridge until ready to plate
Oat crumble:
First combine all the ingredients into a bowl
Second rub the butter into the oats and sugar to create a “breadcrumb “consistency
Third bake on a greaseproof lined tray at 160oc for 12 minutes until brown
Finally leave to cool
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 golden
Once golden, add the cream and milk and mix together
Likewise, microwave for a further 30 seconds until the chocolate has melted into the cream and milk. Finish by seasoning 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
Equally important, 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.
More Info
For more information on Hisense’s cooking range, visit Hisense.
We hope you enjoyed cooking our Treat Mum This Mother’s Day menu from Hisense and Doug Crampton.
