Keeley's Menu
Keeley Lawrence's dishes included lobster, turbot and apple tart:
Lobster Cocktail
Serves 6
Ingredients
3 x 560g Cooked and shelled lobster
2 ruby grapefruit
170g Lollo Rosso lettuce
170g Biondi lettuce
170g roquette
100g curly endive (frissee)
(Dressing)
50ml white wine vinegar
150ml ground nut oil
Clear honey
Whole grain mustard
Add the vinegar to the oil, then whisk in 2 dessert spoons of honey and 3 dessert spoons of mustard – then taste dressing and alter if needed. Wash all the lettuce, place in a bowl with the grapefruit and lobster and toss with a little dressing to help it bind.
Place on plates putting a claw and tail of lobster per person – drizzle more dressing.
Serves 6
Ingredients
3 x 560g Cooked and shelled lobster
2 ruby grapefruit
170g Lollo Rosso lettuce
170g Biondi lettuce
170g roquette
100g curly endive (frissee)
(Dressing)
50ml white wine vinegar
150ml ground nut oil
Clear honey
Whole grain mustard
Add the vinegar to the oil, then whisk in 2 dessert spoons of honey and 3 dessert spoons of mustard – then taste dressing and alter if needed. Wash all the lettuce, place in a bowl with the grapefruit and lobster and toss with a little dressing to help it bind.
Place on plates putting a claw and tail of lobster per person – drizzle more dressing.
Steamed Cornish fillet of Turbot with spring onion, ginger and light soya dressing, served with fine beans and Jersey Royals
Serves 6
Ingredients
6 Turbot fillets
Spring onions – 3 bunches of 12
30g fresh ginger
Soya sauce
120ml ground nut oil
1kg Jersey Royal potatoes
720g fine beans
150g unsalted butter
Chopped parsley
Place turbot – skin side down - on a sheet of foil large enough to make into airtight parcel. Season turbot and add 5g of finely chopped ginger and approx 28g of thinly sliced (length ways) spring onion– covering the turbot.
Create a parcel with foil, leaving one end open – add 2 tablespoons of water and seal parcel. Place on a tray and cook in a pre-heated oven (220 degrees) for 12-14 minutes.
Once turbot is cooked place on plate – onto each fillet add 2 dessert spoons of soya sauce and 56g of spring onions. This is the most difficult part of the dish. Heat up 120ml of ground nut oil until very, very hot. The oil should start shimmering. Then pour 2 dessert spoons over each fillet – creating a hot dressing. The amount you use is key to the success of the dish too much or too little can ruin the whole thing.
Scrub potatoes and then boil in salted water in their skins until soft – serve with butter and parsley. Take beans and place in a pan of salted boiling water – cook for approx 5 minutes or until al dente.
Serves 6
Ingredients
6 Turbot fillets
Spring onions – 3 bunches of 12
30g fresh ginger
Soya sauce
120ml ground nut oil
1kg Jersey Royal potatoes
720g fine beans
150g unsalted butter
Chopped parsley
Place turbot – skin side down - on a sheet of foil large enough to make into airtight parcel. Season turbot and add 5g of finely chopped ginger and approx 28g of thinly sliced (length ways) spring onion– covering the turbot.
Create a parcel with foil, leaving one end open – add 2 tablespoons of water and seal parcel. Place on a tray and cook in a pre-heated oven (220 degrees) for 12-14 minutes.
Once turbot is cooked place on plate – onto each fillet add 2 dessert spoons of soya sauce and 56g of spring onions. This is the most difficult part of the dish. Heat up 120ml of ground nut oil until very, very hot. The oil should start shimmering. Then pour 2 dessert spoons over each fillet – creating a hot dressing. The amount you use is key to the success of the dish too much or too little can ruin the whole thing.
Scrub potatoes and then boil in salted water in their skins until soft – serve with butter and parsley. Take beans and place in a pan of salted boiling water – cook for approx 5 minutes or until al dente.
Bramley apple tart with vanilla ice cream
Serves 6
Ingredients (caramel sauce)
100g unsalted butter
300g demerara sugar
1l double cream
Place butter and sugar in a pan and heat, mix until sugar has completely dissolved and is a rich brown colour. Add double cream to pan and bring to boil. Simmer for 15 minutes. Leave to cool.
Ingredients (tart)
6 large Bramley apples
Sheets of puff pastry – enough to cut 6 120mm circles
250g demerara sugar
100g unsalted butter
Vanilla ice cream
Peel, core and thinly slice apples. Place sugar and butter in a pan and heat. When melted add apple and cook until al dente. Cut pastry into 120ml circles and place onto a non-stick tray – brush with melted butter and place in a pre-heated oven (220) for 8 – 10 minutes until lightly browned.
Add some of the caramel sauce to cooked pastry. Take the al dente apple, drain any excess liquid – place neatly onto cooked pastry circles and add some more caramel sauce.
Just before serving place under grill for 6 minutes and add more caramel. Serve with vanilla ice cream.
All recipes are courtesy of Smith's Brasserie.
Dinner Party 5: Amanda Swanwick-Aharoni
Serves 6
Ingredients (caramel sauce)
100g unsalted butter
300g demerara sugar
1l double cream
Place butter and sugar in a pan and heat, mix until sugar has completely dissolved and is a rich brown colour. Add double cream to pan and bring to boil. Simmer for 15 minutes. Leave to cool.
Ingredients (tart)
6 large Bramley apples
Sheets of puff pastry – enough to cut 6 120mm circles
250g demerara sugar
100g unsalted butter
Vanilla ice cream
Peel, core and thinly slice apples. Place sugar and butter in a pan and heat. When melted add apple and cook until al dente. Cut pastry into 120ml circles and place onto a non-stick tray – brush with melted butter and place in a pre-heated oven (220) for 8 – 10 minutes until lightly browned.
Add some of the caramel sauce to cooked pastry. Take the al dente apple, drain any excess liquid – place neatly onto cooked pastry circles and add some more caramel sauce.
Just before serving place under grill for 6 minutes and add more caramel. Serve with vanilla ice cream.
All recipes are courtesy of Smith's Brasserie.
Dinner Party 5: Amanda Swanwick-Aharoni