Today’s menu is based on the ability to prepare and chill, and quickly cook. It involves indulgence and healthy eating combined (who is Marco trying to kid?).
Avocado, Tomato and Mascarpone Bake. This is so clean and delicious, warm avocado combined with skinned and de-seeded tomatoes, mascarpone cheese lightly curried and baked for 15 minutes, great starter. Marko dreamed this up in the cellar one winter’s day whilst gazing at the ceiling, which was flaking! Suddenly summer inspiration came along.
Fresh Bass Fillets. Quickly grilled and set on a bed of wilted garlic spinach, drizzled with a quick lemon cream sauce. Use Gilt head bream fillets or even dover sole fillets.
Butternut Squash, Potato and Coriander Mash. Marco’s mum would flip her lid, saying “Don’t muck about with mash, leave it alone”. I was sceptical about butternut squash until a few years ago, when I discovered its lovely flavour by roasting it and then mashing it with potato, crème fraiche and butter with fresh coriander at the end.
Nigella’s Nutella and Chocolate Cheesecake. Oh Dear! More calories, can we cope? This is dark and mysterious, naughty and incredibly delicious. The addictive Nutella will please young and old. It keeps well and freezes perfectly.
Marco will happily answer questions from our audience as we go along.
The demonstrations will only have ten people present and all recipes will be emailed to you prior to the event to whet your appetite.
Top Tech Tip. If you hook up an HDMI cable from your laptop to a TV in your kitchen, you then have two screens to allow you to have an audience at home!