3 Course Menu Recipe
3 MENU COURSES FOR SET 45
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Ingredients
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Starter — Roasted Beet & Goat Cheese Salad
Main — Pan-Seared Chicken with Mushroom & White Wine Sauce, Parmesan Mashed Potatoes
Dessert — Lemon Panna Cotta with Berry Compote
Method
Starter — Roasted Beet & Goat Cheese Salad
- 1
Roast the beets
Preheat oven to 200°C (400°F). Trim beet greens, scrub beets clean and wrap each beet individually in aluminum foil after tossing with 1 tbs olive oil and a pinch of salt. Roast on a baking sheet for 45–60 minutes until a knife slips in easily. Let cool slightly, then peel with a paper towel and slice into 1/4-inch rounds or wedges.
- 2
Make the dressing
In a small bowl whisk together 3 tbs extra-virgin olive oil, 1 tbs balsamic vinegar, 1 tsp Dijon, 1 tsp honey, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning.
- 3
Main — Pan-Seared Chicken with Mushroom & White Wine Sauce, Parmesan Mashed Potatoes
- 4
Prepare chicken
Pat chicken thighs dry with paper towels. Season both sides with 1 tsp salt and 1 tsp pepper. Lightly dust each thigh with the 3 tbs flour, shaking off excess.
- 5
Sear chicken
Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until shimmering. Place chicken skin-side down and cook 6–8 minutes until skin is deep golden and releases easily. Flip and cook 5–6 minutes more until just cooked through (internal temp 74°C / 165°F). Transfer chicken to a plate and tent with foil to rest.
- 6
Make mushroom sauce
In the same skillet add remaining 1 tbs olive oil and 1 tbs butter. Reduce heat to medium and add the 2 finely chopped shallots; sauté 1–2 minutes until translucent. Add the 3 minced garlic cloves and 400 g sliced mushrooms; cook 6–8 minutes until mushrooms brown and any liquid has evaporated. Pour in 200 ml dry white wine to deglaze, scraping up browned bits, and simmer 2–3 minutes until reduced by half. Add 250 ml chicken stock and 2 tsp fresh thyme; simmer another 5 minutes. Stir in 100 ml heavy cream, season to taste with salt and pepper, and reduce slightly until sauce coats the back of a spoon (2–3 minutes). Return chicken to pan skin-side up and warm through for 1–2 minutes. Squeeze a little lemon over the chicken before serving.
- 7
Make Parmesan mashed potatoes
While chicken rests, place 1.2 kg cubed russet potatoes in a large pot and cover with cold water and 1 tbs salt. Bring to a boil and simmer 12–15 minutes until potatoes are fork-tender. Drain and return to the pot. Warm 200 ml milk with 50 g butter until butter melts. Mash potatoes until smooth (use ricer for extra-silky texture), slowly add warm milk and butter mixture, then stir in 50 g grated Parmesan. Season with 1 tsp black pepper and additional salt if needed. Keep warm until plating.
- 8
Plate
Spoon a portion of Parmesan mashed potatoes onto each plate, place a chicken thigh alongside, and spoon generous mushroom & white wine sauce over the chicken. Garnish with extra thyme if desired.
Dessert — Lemon Panna Cotta with Berry Compote
- 9
Bloom gelatin
If using gelatin sheets: soften 4 sheets in 60 ml cold water for 5 minutes. If using powdered gelatin: sprinkle equivalent amount over 60 ml cold water and let bloom 5 minutes.
- 10
Heat cream mixture
In a medium saucepan combine 500 ml heavy cream, 100 ml whole milk, 80 g sugar, 1 tsp vanilla extract and 1 tbs lemon zest. Warm over medium heat until sugar dissolves and the mixture is just below simmering (do not boil). Remove from heat.
- 11
- 12
Chill panna cotta
Pour the mixture into 6 individual molds or ramekins. Let cool to room temperature, then refrigerate at least 4 hours or until set (preferably overnight).
- 13
Make berry compote
Combine 300 g mixed berries, 50 g sugar and 1 tbs lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries release juices and mixture slightly thickens, 6–8 minutes. Remove from heat and let cool to room temperature. If you prefer a smoother compote, gently crush with a spoon or pulse briefly with an immersion blender (leave some berries whole).
- 14
Serve
Unmold panna cotta by running a thin knife around the edge and dipping the base briefly in hot water, then invert onto a plate. Spoon berry compote alongside or over each panna cotta and garnish with a few fresh whole berries or lemon zest.