Cooking Together Coastal Inspired – Recipes
Cooking Together Coastal Inspired Recipes
Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas.
We Cooked:
- Starter: King Prawn, Chorizo & Pesto Bruschetta.
- Main: Pan-Fried Cod fillet with Sauce Vierge and Wild Rice.
- Dessert: Click here for a link to the Food Sorcery favourites
Confit Garlic
Ingredients:
- 1 Bulb of Garlic
Method:
Break up a bulb of garlic into cloves and put into an oven proof dish. (No need to peel them) Cover with olive oil and add sea salt, fresh bruised rosemary and cracked black pepper (or any herbs and spices you fancy!) Put in oven at 160 for around 20-40 mins until the cloves are soft to squeeze out of the skins. Size of cloves may vary the cooking time greatly. Use the cloves to spread on bruschetta, in sauces and the oil for dressings and adding layers of flavour.
King Prawn, Chorizo & Pesto Bruschetta
Ingredients:
- 2 x slices Sourdough
- Confit garlic cloves x 2
- Bunch basil
- 50g Parmesan cheese
- 50g pine nuts.
- Olive oil – around 2 tbsp.
- 3-5 raw king prawns per person
- Burrata
- 30g chorizo
Method:
- Put a frying pan on a medium heat. Add the pine nuts to the pan and toast. Remove for the pan and out in your pestle and mortar or blender. Add the confit garlic, grated parmesan and chopped basil leaves and grind/blend until everything is combined. Add olive oil/garlic oil until loosened to a spreadable paste. Season to your taste.
Brush the slices of sourdough with the garlic oil and place in the pan and fry until golden and crisp. Put to one side. - Devein the prawns by slicing down the vein with the tip of a sharp knife. Remove the vein.
- Chop the chorizo into your preferred size and dry-fry in the same pan until the oils are released and the chorizo is crispy. Remove the chorizo with a slotted spoon and put to one side, leaving the orange oil in the pan.
Fry the raw prawns in the chorizo oil until they’ve turned from grey to pink and are cooked all the way through. Remove from the pan. - Warm your toast in the pan and mop up the cooking oils to add another layer of flavour.
- Spread with the pesto, top with the burrata, and add your cooked prawns and chorizo to the top. Season with sea salt and add fresh basil leaves to garnish.
Pan-Fried Cod fillet with Sauce Vierge and Wild Rice
Ingredients:
- 1 x confit garlic clove
- 8 cherry tomatoes, chopped into quarters.
- A small handful of fresh basil, stems removed, leaves chopped
- 3 stems of chervil, leaves removed and chopped
- 3 stems of parsley, leaves removed and chopped.
- 3 coriander seeds, crushed
- 100ml extra virgin olive oil
- 1/2 lemon
- Salt and fresh ground black pepper.
- 2 x cod fillets, skin on, boned and trimmed.
Method:
- Salt the fish and score the skin.
- Cook your rice according to the packet instructions.
- Put the olive oil in a sauce pan and warm gently on a low heat. Add your chopped cherry tomatoes and crushed coriander seed.
- Warm gently. Add the chopped fresh herbs, lemon zest and juice. Leave the flavours to infuse off the heat.
- Get a frying pan on a medium to high heat, add oil and place the cod skin-side down in the hot oil. Press down and leave to fry for 4-5 minutes. Do not move the fish in the pan! Check after 4 mins and turn the fish over if the skin is crispy. Cook for 2-3 minutes more until the fish is cooked through.
- Remove from the heat and leave to rest.
- Pile your wild rice on a warm plate, top with the cod fillet, spoon the sauce vierge around the plate and on top of the fish. Garnish with samphire or fresh herbs.
Use the link above to explore the Food Sorcery favourite dessert recipes
We hope you enjoyed the class!
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