Five-star food: ten main course recipes created by chefs from luxury hotels

(Image credit: One&Only)

last updated 24 April 2020

Tired of toast, takeaways and tasteless home-cooked food? Then what you need to do is add some specials to your menu.

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Marinate the chicken for one hour with olive oil, onion, coriander, parsley, saffron, smen, salt, pepper and ginger powder
Start cooking the marinated chicken in a tagine (or glass/ceramic oven dish) for 45 minutes at 180°C (with the yellow colouring) and the chicken stock
Rectify seasoning and add the batch two then continue cooking for another ten minutes
The Chicken Tagine Makful is ready to be served

Peel the apple and cut into halves. Remove core and slice halves a quarter-inch thick. Reserve four slices. Cut remaining slices into thin strips.
In a medium bowl, mix the celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.
Later versions of the salad commonly added chopped walnuts. If you’d like, toss a quarter cup of them in with the celery and apple.

Score salmon fillet and keep on the side
Make carrot puree
Dice large carrot, sauté in 20g butter, add stock and cream
Simmer until the carrots are soft
Add in a blender and blend until smooth and season
Blanch the Dutch carrot and baby leek and sauté in butter and season
Pan fry the salmon fillet in olive oil, skin side down and finish cooking in the oven for seven minutes to medium rare
Remove the salmon from the oven, add butter and lemon and coat the salmon with butter
Plate the salmon as per picture and serve

Preheat your oven to 140C
To make the bolognaise sauce heat the butter in a large ovenproof saucepan, season the steak with salt a pepper and brown with the bacon for about 20 minutes
Finely chop the celery, garlic and onion, add to the pan, and continue to cook until softened
Stir in the tomato paste, bay leaf and thyme, fry gently for minute, add the wine and let bubble a little allowing the alcohol to evaporate
Dilute with stock, cover with greaseproof paper and place in the oven for 3hrs checking every 30 minutes or so, add a little more stock if it starts to dry out
Once cooked allow to rest stir with a wooden spoon to break the tender meat into smaller chunks.
To serve cook the spaghetti for two minutes less than it says on the packet reserving some of the cooking water, warm up the bolognaise sauce add a little of the pasta cooking water stir in the pasta and boil for a minute allowing the pasta to soak up the sauce
Serve hot and for an extra British touch, serve it with freshly grated Berkswell cheese, it’s slightly similar to parmesan which naturally works well too

In a pan, slowly melt the pig cheek until it becomes crispy. Cook pasta in salted water (plenty)
While the pasta is cooking, beat the egg yolks with grated Parmesan cheese
Remove the pig cheek from the pan and set aside. Add a little cooking water to the fat of the pig cheek, mixing together until you get a nice emulsion
Saute the chopped asparagus, peas and fresh broad beans in a pan with the extra oil virgin olive, vegetables must be kept crunchy
Add the crispy pig cheek and a dash of pasta cooking water and remove by fire
Drain the fusilli al dente, pour them into the pan with the emulsion of water and fat of the pig cheek and let it cook for a minute to mix the flavours
Reduce the heat to a minimum, add the egg and Parmesan cheese mixture and mix well You must have a nice cream, add a bit of cooking water if necessary
Remove from the fire and finish with the mix of vegetables and crispy pig cheek, the fresh Marzolino pecorino cheese cut into very small pieces and a sprinkle of ground pepper
Serve immediately

Chop white onions and bell peppers
Cut chorizo in small dices of 5mm and thin slices
Peel the raw shrimps by keeping the head
Cut the chicken and calamari in squares of 3cm
Put the olive oil in a paella pan and fry onions, bell peppers as well as few dices of chorizo in it
Once everything is cooked, add the rice until it gets glazed
Add all the spices and powders and fill it up with shrimp stock; simmer by stirring until it is cooked
After 10 mins of simmering add the frozen peas
Finally add the tomato sauce and stir the paella occasionally
Pan-fry the chicken, shrimps, calamari, chorizo slices and padrón peppers separately
Garnish the paella with the pan-fired ingredients, lemon juice and lemon wedges on top
Ready to serve

To start, pre-heat the oven to 160°C. Next, add the barley, herbs, garlic and stock to a large pot. Cover with a tight-fitting lid, or tin foil, then place in the pre-heated oven for 45 minutes until the barley is cooked. Once cooked, remove from the oven and allow to cool slightly before folding through the lightly whipped cream and freshly grated truffle
Next, season the beef fillet and place in a hot roasting pan with a little rapeseed oil and brown, until evenly coloured on all sides. Add the butter and thyme and baste the fillet until well-coated, then place it in the preheated oven for 20 minutes, until it is medium rare, making sure to baste every four minutes. Remove from the oven and place on a cooling wire before pouring over the remaining butter from the pan and leaving the fillet to rest for ten minutes. Once rested, carve into slices
Now prepare the tenderstem broccoli and girolle mushrooms. Boil a pan of salted water and blanch the broccoli until just cooked. Add some butter to a frying pan and heat until foaming. Add the girolle mushrooms and sauté. Drain the broccoli and add to the pan, season with salt and pepper and heat through
To serve, place the barley on a serving platter, top with the sliced beef and arrange the broccoli and mushrooms. Garnish with the freshly grated truffle and enjoy

For the filling blanch the wild rocket, cima di rape or tender stem broccoli and swiss chard separately. Place in a colander to cool down. When cool, squeeze to extract any excess water. Finely chop, heat a frying pan and add a tbsp of olive oil, 1 clove of crushed garlic and a tsp of ground fennel seeds. Fry for 1 minute then add the chopped greens cook for 3 minutes so there is no moisture left. Cool down and mix together with the fresh ricotta, Parmesan. Check the seasoning and place into a piping bag
Roll out four pasta sheets 40cm long and 10cm wide. Pipe even amounts of the filling with a gap of 4cm per filling. Spray water over the pasta, then fold over. Using your little fingers make divides between each portion of filling. Cup your hands and press gently over each ravioli, push down to release any excess air. Using a pasta cutter with a zig zag edge,cut the ravioli. Once cut, using you fingers make sure all the edges are sealed. Repeat this process for each sheet of pasta. Leave the ravioli in a fridge for at least 1 hour
In a pot of boiling salted water, cook the ravioli until they are al dente and add them to a hot saute pan that has melted butter and sage. Take out the ravioli with a slotted spoon and add a ladle of the pasta water. Cook on a high heat so the pasta is tender but still has a bite but most importantly there is an emulsified sauce. Serve with freshly grated Parmesan and black pepper

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