Seafood Cooking Together Recipes
Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the dishes again.
We Cooked:
- Starter: Balsamic Glazed Octopus with Citrus Salad & Spiced Saffron Mayo
- Main: Pan Seared Hake with Portuguese Piri Piri Sauce, Baby New Potatoes & Pea-shoots
- Dessert:Â Click here for the Food Sorcery favourites
Balsamic Glazed Octopus with Citrus Salad & Spiced Saffron Mayo
Servings: 2 people
Ingredients
For the octopus
- 250 g Cooked octopus 2 tentacles
- 100 ml Balsamic vinegar
- 50 ml Full bodied red wine
- 1 Bay leaves
- 5 g Fresh parsley 1 tbsp, chopped
- ¼ Lemon juice
- 1 tbsp Olive oil
- Sea salt to taste
For the citrus salad
- 1 Orange
- 25 g Chorizo diced
- 1 tbsp Green olives sliced
- 1 tsp Capers chopped
- 5 g Fresh dill chopped
- 4 Sundried tomatoes sliced
- 1 tbsp Fresh parsley chopped
- 1 Endive lettuce trimmed
- 1 tbsp Olive oil
- Sea salt to taste
- Cracked black pepper to taste
For the spiced saffron mayo
- 1 pinch Saffron
- 6 tbsp Mayonnaise
- ¼ Lemon juice
- 1 pinch Chilli flakes
Method
- Add the balsamic vinegar, red wine and bay leaf to a pan over a medium heat. Bring to a simmer and reduce until thick enough to coat the back of a spoon. Remove from the heat and allow to cool.
- Combine the saffron, chilli flakes and lemon juice in a small bowl and leave to steep for a few minutes. Stir through the mayonnaise and set aside.
- Segment half the orange. Dice the chorizo, slice the olives, chop the capers and parsley, and trim the endive lettuce.
- Squeeze the remaining orange half into a bowl. Whisk in the olive oil and season with sea salt and cracked black pepper.
- Heat a griddle pan over a medium-high heat. Season the octopus with sea salt and drizzle with olive oil.
- Sear the octopus for 3–4 minutes until lightly charred and heated through, brushing with the balsamic glaze as it cooks.
- Add the chorizo to the pan and cook until crisp. Transfer to a bowl with the orange, olives, capers, dill, sundried tomatoes and endive lettuce. Toss with the dressing.
- Finish the octopus with chopped parsley and lemon juice.
- Spoon over any remaining glaze and serve with the citrus salad and spiced saffron mayo.
Pan Seared Hake with Piri Piri Sauce
Servings: 2 people
Ingredients
For the Hake
- 2 Hake loin steaks 200-250g each
- 1 Lemon
- 25 g Butter
- 1 tbsp Vegetable oil
- Sea salt to taste
For the Piri Piri Sauce
- 1 Banana Shallot diced
- 2 Plum tomato diced
- 2 Red chilli large
- 1 Bird's eye chilli sliced
- 2 Red pepper
- 2 clove Garlic sliced
- 1 tsp Smoked paprika
- 3 tbsp Olive oil
- ½ Lemon juice
- 1 tsp Red wine vinegar
- Sea salt to taste
Method
- Char the red peppers and large red chillies under a grill or with a blow torch until blackened and blistered. Cover with a tea towel or cling film and leave to steam for 10 minutes.
- Heat a splash of vegetable oil in a pan over a medium-high heat. Add the shallot and cook until soft and lightly coloured.
- Add the garlic, bird’s eye chilli and plum tomatoes. Cook until thick and sticky.
- Peel the skin from the peppers and chillies, then add the flesh and any juices to the pan.
- Stir through the smoked paprika, lemon juice and red wine vinegar. Cook for 1 minute.
- Blend the sauce until smooth, then slowly blend in the olive oil. Season to taste with sea salt and set aside.
- Remove the fish from the fridge 15–20 minutes before cooking to allow it to come to room temperature. Pat dry and season with sea salt.
- Heat the vegetable oil in a pan over a medium-high heat until hot but not smoking.
- Add the fish skin-side down and cook for 4 minutes until golden and crisp.
- Add the butter, turn the fish over and cook for a further 2 minutes, basting with the melted butter as it cooks.
- Remove from the heat and rest for 2–3 minutes.
- Finish with a squeeze of lemon juice and serve with the warm piri piri sauce.
Baby New Potatoes with Butter Beans & Pea Shoots
Servings: 2 people
Ingredients
- 50 g Pea shoots
- 250 g New potatoes halved lengthways
- 200 g Butter beans drained and rinsed
- 25 g Butter
- 1 tbsp Olive oil
- ½ Lemon juice
- Sea salt to taste
- Cracked black pepper to taste
Method
- Cook the baby new potatoes in a pan of salted boiling water until just tender. Drain well.
- Heat the olive oil in a pan over a medium heat. Add the butter beans and cook for 2–3 minutes.
- Add the potatoes and butter, then toss together until warmed through and lightly glazed.
- Season with sea salt and cracked black pepper, then finish with lemon juice.
- Serve topped with the pea shoots.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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