We hope you enjoyed your evening with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.
Starter: Buffalo Cauliflower Salad with a Lemon and Tahini Dressing
Main: Pan-Fried Sea bass, Sweet Potato Flatbread with Wasabi and Kewpie salad
Dessert: Lemon Posset
Buffalo Cauliflower Salad with Lemon and Tahini Dressing
Ingredients – For the baked cauliflower:
- 1 Head of Cauliflower, cut into florets
- 1tbsp of Cajun spice
- 1tbsp of Olive oil
- 4tbsn of Hot sauce
- 2tbsp of Coconut oil
- 2 peeled Tomatoes
- 1 Onion, diced
- 2 cloves of Garlic, crushed
- 2tbsp of Coconut yoghurt
Ingredients – For Lemon and Tahini dressing:
- 150ml of Plant-based yoghurt
- 1tsp of Tahini
- 1 Lemon, zest and juice
- 1 clove of Garlic, crushed
- 2tbsp Chopped parsley
Method for baked Cauliflower:
Preheat the oven to 185C.
- Rub mixture of Cajun and oil into our cauliflower florets, place on a tray with some greaseproof paper on it and bake for 20 minutes.
- Meanwhile, heat up a little sauce pan, sauté onion and garlic on coconut oil for 2 minutes, add the tomatoes roughly crushed with your fingers and the hot sauce. Boil for 5 minutes, add the coconut yoghurt and blend. Correct the seasoning
- When the cauliflower is tender and slightly charred around the edges, we can take it out, coat in our buffalo sauce and bake for 5 minutes more.
Method for lemon tahini dressing:
- Place all the ingredients into a food processor and whizz until smooth, if you prefer a less sour dressing you can add a teaspoon of maple syrup.
Pan-Fried Sea Bass Fillets with Wasabi and Kewpie Salad, sweet potato flatbread
Pan-Fried Sea Bass Fillets – Serves 2:
- 2 sea bass fillets
- olive oil
- Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat.
- Once the pan is hot, season the fillets with salt and place in the pan skin-side down. Using a fish slice, press down on the fillets to prevent curling and to ensure even cooking of the skin.
- Cook for 3–4 minutes until the skin is nicely golden and crisp then carefully turn the fillets over to cook for 1 minute. The fish is cooked when the flesh becomes opaque.
- If the fish is not cooked after 1 minute, remove the pan from the heat and leave the fillets to finish cooking in the residual heat before serving.
- To ensure crispy skin, dry the fillets with kitchen roll before seasoning them with salt.
- Don’t put too much oil into the frying pan and make sure it has a chance to get hot before adding the fillets.
Wasabi and Kewpie Salad – Serves 2:
- ¼ red cabbage, shredded
- Good pinch of Maldon salt
- 1x lime zest and juice
- 1x handful of chopped coriander
- 1 carrot, peeled and grated or ribbons
- 1x shallot, sliced
- ¼ of cucumber, diced
- Pickled jalapeños, 1tbsp (optional)
- 1tbsp of pomegranates (optional)
- 4tbsp of kewpie (Japanese mayo)
- ½ tsp of wasabi paste
- 1 cloves of garlic, grated
- Mix cabbage and salt in a mixing bowl, rub and massage for about two minutes until it looks wilted.
- Add all the other ingredients, toss and mix.
- In a separate smaller bowl, mix your dressing ingredients and fold through the salad.
Sweet Potato Flatbreads -Makes 6 flatbreads:
- 1cup sweet potatoes, cooked
- 2cups of plain flour
Mix all ingredients above in a mixing bowl. Make sticky dough, flour your bench and roll until thin.
Cook for 1 minute on each side in a hot non-stick frying pan, without any oil.
This is an Italian classic, and is great for a dinner party – as it can be made in the morning.
You could crush up biscuits of your choice and put in the bottom of the glass. A classic Italian version would be an amaretti and serve a glass of amaretto on the side!
Ingredients – Serves 2:
- · 300ml of double cream
- · 60g caster sugar
- · 1 juicy lemon
- Squeeze the lemon
- Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
- Take the pan off the heat and whisk in the lemon juice
- Strain this into a jug and leave to cool for 20minutes.
- If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
- Refrigerate for 6 hours minimum.
- Serve with fruit and edible flowers.