Three-course Set Menu Recipe
Recipe information
Make Three-course Set Menu in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Starter — Roasted Tomato & Basil Bruschetta
Main — Pan-Seared Chicken with Lemon-Herb Pan Sauce and Garlic Mashed Potatoes
Dessert — Lemon Blueberry Panna Cotta
Starter — Roasted Tomato & Basil Bruschetta
1. Roast and prepare tomatoes
Preheat oven to 425°F (220°C). Halve the plum tomatoes lengthwise and place cut-side up on a rimmed baking sheet. Drizzle 2 tbs olive oil over tomatoes, sprinkle with 1/2 tsp coarse salt and 1/2 tsp black pepper, and roast 18–22 minutes until edges caramelize and tomatoes soften. Remove and let cool slightly, then finely chop.
2. Assemble topping
Mince 1 garlic clove and combine in a bowl with chopped roasted tomatoes, chopped basil leaves, 1 tbs olive oil, red wine vinegar, remaining 1/2 tsp salt and remaining 1/2 tsp pepper. Stir gently and taste-adjust.
3. Prepare bread
Slice the baguette 1/2-inch thick. Toast slices under a broiler or in a 400°F (200°C) oven 4–6 minutes until golden, turning once. While still warm, rub one side of each toast with the remaining 1 garlic clove (cut in half) to lightly flavor the bread.
4. Finish and serve
Spoon roasted tomato mixture onto each toast. Sprinkle with grated Parmesan if using and a few whole basil leaves. Serve warm or at room temperature. Makes about 12–16 pieces as starter.
Main — Pan-Seared Chicken with Lemon-Herb Pan Sauce and Garlic Mashed Potatoes
5. Prepare chicken
Pat chicken breasts dry. Season both sides with kosher salt (1.5 tsp total) and 1 tsp black pepper. Lightly dust each breast with the flour, shaking off excess. Let rest while you heat the pan.
6. Cook potatoes
Place potato chunks in a large pot and cover with cold water. Add 1 tbs salt. Bring to a boil, then reduce to a simmer and cook 15–18 minutes until fork-tender. Drain and return to pot.
7. Sear chicken
While potatoes cook, heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When shimmering, add chicken breasts (work in batches if needed) and sear 4–5 minutes per side until golden and an instant-read thermometer reads 155–160°F (68–71°C). Transfer to a plate and tent with foil to rest 5–7 minutes (carryover will bring to 165°F).
8. Mash potatoes
While chicken rests, mash potatoes with 2 tbs butter, warm milk (1/2 cup) and cream (1/4 cup). Mash to desired texture, season with remaining 1/2 tbs salt and 1/2 tsp black pepper. Keep warm.
9. Make pan sauce
Return skillet to medium heat and add remaining 2 tbs butter. Add minced garlic (2 cloves) and cook 30 seconds until fragrant. Pour in chicken stock (1 cup) and scrape browned bits from pan. Simmer 2–3 minutes to reduce slightly. Stir in lemon juice (2 tbs), thyme, and chopped parsley. Taste and adjust seasoning. If you want a slightly thicker sauce, swirl in a small slurry of 1 tsp flour mixed with 1 tbs water and simmer 1 minute. Remove from heat and add any resting juices from the chicken plate to the sauce.
Dessert — Lemon Blueberry Panna Cotta
11. Bloom the gelatin
Pour cold water (3 tbs) into a small bowl and sprinkle gelatin (2 tsp) evenly over the surface. Let stand 5–10 minutes until gelatin softens and blooms.
12. Heat dairy
In a small saucepan over medium heat, combine whole milk (1/2 cup), heavy cream (1.5 cups), sugar (1/2 cup), and lemon zest (1 tbs). Stir occasionally and heat until sugar dissolves and mixture is warm but not boiling (around 170°F / small bubbles at edges). Remove from heat.
13. Incorporate gelatin and aromatics
Add bloomed gelatin to the warm cream mixture and whisk until fully dissolved, about 1 minute. Stir in vanilla extract (1 tsp). Strain mixture through a fine mesh sieve into a measuring cup to remove zest bits if you prefer a silky texture.
14. Chill panna cotta
Pour the mixture into four 4–6 oz ramekins or molds. Let cool to room temperature, then cover and refrigerate at least 4 hours or overnight until set (should be slightly wobbly but firm).
15. Make blueberry compote
In a small saucepan, combine blueberries (1 cup), lemon juice (1 tsp), and sugar for compote (1 tbs). Cook over medium heat, stirring occasionally, until berries soften and sauce thickens slightly, 5–7 minutes. Remove from heat and cool to room temperature (compote will thicken more as it cools).
16. Serve
To unmold, dip ramekins briefly in warm water for 5–10 seconds, then invert onto serving plates and gently lift off. Spoon blueberry compote over each panna cotta and garnish with a strip of lemon zest or a few fresh blueberries. Serves 4.
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