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.
Don Ceviche; Seabass en Papillote; Pan-Fried Seabass; Tabbouleh; White Wine Squash Sauce;
Ingredients – Serves 4:
- – 1 Red Onion, thinly sliced
- – 500g Seabass Fillets, skinned
- – Handful of Chopped Coriander
- – 1 Red Chilli, sliced
- – 1 Sweet Potato, cooked, cubed
- – Pomegranate Seeds for garnish
For Tiger’s Milk:
- – 5 cm Ginger
- – 2 Garlic Cloves, crushed
- – 4x Lime Juice
- – 1 tbsp Orange Juice
- – 5 tsp Mirin
- – 0.5 tsp Sesame Oil
- – 1 tsp Soy Sauce
- Start preparing the tiger’s milk dressing/curing liquid first. Place chopped ginger, crushed garlic and lime juice in a suitable bowl and leave to infuse for 15minutes. Pass the juice and whisk through all the other ingredients, set aside for now.
- Soak super thinly sliced red onion in iced water for 10 minutes, pass and drain on a kitchen towel, place in the fridge. This will keep the onion really crispy while reducing its strength.
- Cut the fish into little cubes 2x2cm or similar. Place into a mixing bowl, sprinkle with salt. Leave for 3 minutes. Salt will help to open the pores of the sliced fish and it will absorb the tiger’s milk better.
- Add the dressing now, leave it for about 3 minutes to ‘cook’. Add coriander, chilli, sweet potatoes and sliced onions and mix gently.
- Garnish with pomegranate seeds.
Seabass en Papillote
Ingredients – Serves 4:
- – 4x skinned seabass fillet
- – 2x red onions, sliced
- – 4x clove of garlic, crushed
- – 2x carrot, cut into ribbons
- – 1 large fennel bulb, halved, cored and thinly sliced
- – 12x cherry tomatoes
- – 1/2 can of white beans, rinsed
- – 2 teaspoons olive oil
- – ½ cup Italian flat-leafed parsley
- – seasoning
- cut 4 large squares of parchment paper
- Preheat oven to 200C.
- Pat seabass dry.
- In a bowl, gently toss the fennel, tomatoes, beans, carrot, onion, garlic, parsley, olive oil, salt and pepper to coat.
- Form a pile of the vegetable mixture in the canter of each of the sheets.
- Place a piece of seasoned seabass on top of each mound, skin side up.
- Fold parchment in half, over top of fish and veg, and fold the edges over 2-3 times to seal.
- Bake packets for 15 minutes.
- Transfer parchment packets with a spatula onto plates and open with a knife – be careful of the steam.
- Serve with crusty bread or sourdough and butter, with a squeeze of lemon.
How to Pan-Fry…
- Dry the seabass fillets with a kitchen towel or blue j-cloth.
- Heat a non-stick frying pan on medium heat, sprinkle a pinch of salt into your pan.
- Score the fish and rub the skin side with a little bit of oil.
- Place in the pan skin side down and press on it gently for 10-15 seconds, this will help to keep the skin flat.
- Season the top side of the fish with a little bit of salt and pepper as well.
- Cook until the meat starts turning white, flip and cook on the other side for a minute.
- If you wish to add butter and lemon juice, do it now, make sure neither of them touch the skin as that would make it soggy.
- – ¼ fresh cucumber, deseeded and diced
- – 100g cooked and cooled cous cous or bulgar wheat – make sure you break the grains up with a fork and drizzle some olive oil through.
- – ½ pepper (any colour, although red/ yellow are the sweetest) – deseeded and small dice
- – 1 fresh tomato – quarter, deseed and dice
- – Handful of each of the following fresh herbs:
- – Mint leaves (no stalks); Coriander, parsley, and dill – rough chop
- – Extra Virgin Olive oil – 1 tablespoon
- – Salt & Pepper to Taste
Optional – add radish and spring onions
- Mix the herbs and vegetables through the grains, making sure there are no lumps.
- Squeeze the lemon juice over and then drizzle the olive oil on top. Taste, season and taste again.
White Wine Squash Sauce
- – 1 small butternut squash, peeled, deseeded, and diced
- – 1 white onion, diced
- – 2 cloves of garlic, peeled, crushed
- – Pinch of saffron
- – 100ml of dry white wine
- – 400ml double cream
- – Handful of chopped chives
- – 1tbsp of olive oil
- – 2 sage leaves
- – Seasoning
- Heat up a medium size saucepan with oil. Sweat of the onion and garlic for a couple of minutes.
- Add the squash and seasoning, sauté until golden brown.
- Pour in the wine and saffron and reduce by half to cook of the alcohol and prevent bitterness.
- Add the double cream and cook on low heat until the squash is soft and blend the sauce until smooth.
- Finish with chopped sage.
Katsu Styled Curry Sauce
- – 1tbsp of olive oil
- – 1 onion, diced
- – 2cloves of garlic
- – 3cm of ginger, grated
- – 1 carrot, peeled, grated
- – 1tsp of mild curry powder
- – 2 tsp of Japanese curry spice mix (or madras)
- – 100ml of veg stock
- – Salt and pepper
- – 300ml of coconut milk
- – 1tbsp of light soy sauce
- Heat the oil in a small saucepan, add onion, garlic, ginger and spices, fry for a couple of minutes, add carrot, fry for additional two minutes. Pour in the veg stock and coconut, simmer for about 20 minutes to reduce the liquid, season well and blend if you prefer smooth sauce.