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 class 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 Prawns with Chorizo, Cherry Tomatoes Sauce and Mozzarella…Piadina Bread…Pesto
Main: Cod Fillet, White Wine and Basil Sauce, New Potato and Seasonal Veg Medley
- Dessert: Click here for a link to the Food Sorcery favourites
king prawns with chorizo in cherry tomato sauce
Ingredients:
- serves 2:
- a handful of king prawns (6-8)
- 1 small onion, diced
- 1 clove of garlic, chopped
- 50g of chorizo, diced
- a splash of red wine
- 1/2 can of chopped tomatoes
- a handful of cherry tomatoes, sliced in half
- a handful of chopped parsley
- 2 tbsp of toasted pine nuts
- 1 bulb of mozzarella, ripped into chunks
- cooking oil
- seasoning
To serve: 2 tbsp of pesto, piadina bread
Method:
- Add a splash of oil to a frying pan and heat up on medium-high heat.
- Saute king prawns until they change colour on both sides, remove them from the pan and rest on the side- they don’t need to be super well done at this stage, we will be finishing them in the sauce soon.
- Add another splash of oil, followed up by the chorizo, cook it until it releases some oils, don’t make it too crispy.
- Start sautéing the onion and garlic until golden. Don’t worry about any caramelised prawn bits, that’s all extra flavour.
- Next, deglaze the pan with the wine and reduce it down until thick, this will get rid of the alcohol while remaining the depth of flavour.
- Add both fresh and canned tomatoes, season and cook for about 10 minutes on medium heat
- Add prawns back to the sauce to warm up, and serve inside of piadina bread topped with mozzarella, pine nuts, herbs and pesto.,
piadina bread
Ingredients:
- serves 4
- -500 g (3 3/4 cups) of all purpose flour
- -220 ml (1 cup) of water at room temperature
- -80 ml (about 1/3 cup) of extra virgin olive oil or 80 g (about 1/3 cup) of lard
- -1 teaspoon of fine salt
- -1/2 teaspoon of baking soda
- -1/2tsp of fast action yeast
- Method:
- First place the flour and yeast in a bowl with the baking soda and salt. Mix well. Then add the oil or, if you prefer, the softened lard. We used extra virgin olive oil.
- Now add the water at room temperature. Mix everything for a few minutes until you get a soft but compact dough. If the dough sticks to your fingers, add a sprinkling of flour again. Piadina dough must be soft but not sticky.
- Now add the water at room temperature. Mix everything for a few minutes until you get a soft but compact dough. If the dough sticks to your fingers, add a sprinkling of flour again. Piadina dough must be soft but not sticky.
- Cover the dough with cling film and let it rest at room temperature for about 30 minutes. Then divide the dough into 4 portions
- Work them a little with your hand on the work surface in order to have balls with a smooth surface and let them rest for another 10 minutes covered with a kitchen towel.
- Roll out each ball with the help of a rolling pin, forming a disc with a thickness of 4/5 mm (about 0,20 inch) and a diameter of about 20/25 cm (8/10 inch).
- Don’t worry if they don’t turn out perfectly round. Imperfection means “handmade” and no one will think you bought them! Now you have to cook them. But first an IMPORTANT TIP: while cooking a Piadina, keep the other raw Piadina covered with a cloth. This is to prevent the dough from drying out.
- So now cook the Piadina one at a time in a preheated non-stick pan. Turn the Piadina after a minute or when bubbles form. Repeat it twice, pricking it here and there with a fork.
- The piadina must cook for about 2 minutes per side (4 minutes in total). Piadina is ready when it has taken on a slightly golden colour and the characteristic small dark spots have appeared on the surface.
- Piadina is ready to be stuffed. Arrange them one on top of the other covered with a cloth that will help keep them warm. Bring them to the table stuffed as you like with what you prefer! Piadina is fantastic with everything, even on its own!
Rocket and herb Pesto
Ingredients:
- – 50g Pine Nuts
- – 100g Rocket
- – A handful of basil and parsley
- – 50g Parmesan
- – 150ml Olive Oil
- – 1 Garlic Clove
- – 1x lemon, zest and juice
- – salt and pepper to taste
Method:
Combine the ingredients in a blender. Season and blend to a paste.
cod fillet recipe
Ingredients:
- serves 2
- 2x cod fillet, each between 170g-200g…skin on
- 1x lemon, cut in half
- cooking oil
- salt and pepper to taste
- a big knob of butter
- 4 tbsp of plain flour, in a tray, seasoned with salt and pepper
Method:
- Preheat the oven on 190C.
- Place a non-stick pan over medium heat with a splash of oil.
- Dip the skin side of the fish in the flour and place in the frying pan, skin side down.
- Cook for 5 minutes until the skin side of the fish is golden and crispy, flip the fishing sear on the other side for 2 minutes…throw a knob of butter in the pan and foam it.
- Place the fish and butter into a baking tray, place in the oven and bake for roughly 7 minutes, or until the fish is nice and flakey.
- Serve immediately with a squeeze of lemon.
Potato and veg medley
Ingredients:
- serves 2
- 250g of new potatoes, par-boiled for 10 minutes and cooled down, sliced in half
- 1 red onion, sliced
- 1 clove of garlic, crushed
- Any greens of your choice (we have used sliced runner beans and asparagus)
- cooking oil
- salt and pepper to taste
- a big knob of butter
Method:
- Heat up a non-stick frying pan over high heat with a splash of oil and saute the potatoes until golden on one side.
- Add more oil and start cooking onion and garlic, until caramelised.
- Foam the butter and add the veg to cook quickly, do not overcook it, you still want it al dente.
- Season well and serve immediately.
White wine and basil sauce
Ingredients – Serves 4:
- – 2 tbsp Olive Oil
- – 1 Onion, finely chopped
- – 1 Garlic Clove, crushed
- – Salt
- – 100ml Dry White Wine
- – ½ Bunch of Parsley
- – ¼ Bunch of Basil
- – 1 cups Vegetable or Chicken stock
- – 2 cups Double Cream
- – Salt and pepper to taste
Method:
- 1. Heat the oil in a large pan set over a medium heat until hot.
- 2. Add the onion, garlic and a pinch of salt and cook gently for 5 minutes until softened.
- 3. Add the wine and boil for 2 minutes to evaporate the alcohol.
- 5. Add the cream and stock, stir well, and cook for 5 minutes. Add all the herbs at this point. Blend with a stick blender until smooth or leave chunky. You can pass the sauce through a fine strainer for extra smooth results if blending.
- 6. Season to taste with salt and pepper and serve immediately.
Use the link above to explore the Food Sorcery favourite dessert recipes
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk
Spread the word about us! on TripAdvisor or google. If you have any feedback about the class please do let us know.
Take a Look at our cookery classes. Gift vouchers are available and never expire.
