You are currently viewing Seafood Cooking Together Recipes- Balsamic Glazed Octopus, Pan Fried Halibut & Piri Piri Sauce

Seafood Cooking Together Recipes- Balsamic Glazed Octopus, Pan Fried Halibut & Piri Piri Sauce

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:

Balsamic Glazed Octopus

Ingredients – Serves 2:

250g cooked octopus (2 tentacles)
100ml balsamic vinegar
50ml red wine
1 bay leaf
1TBSP chopped parsley
1/4 lemon

Citrus Salad

1 orange
25g chorizo sausage
1TBSP green olives
1 tsp capers
1 handful dill
4 sundried tomatoes
1TBSP parsley
Endive lettuce
Olive oil

Spiced Saffron Mayo

Pinch of saffron
6 TBSP Mayo or kewpie mayo
1/4 lemon
Pinch of Chilli flakes

Method:

  1. Put the balsamic vinegar, red wine and bay leaf into a small saucepan. Place over a medium heat and bring to a simmer. Stir occasionally and reduce until thick enough to coat a spoon.
  2. Remove from the heat and allow to cool.
  3. Steep the saffron and chilli flakes in lemon juice for a few minutes, then combine with the mayo & set aside.
  4. Segment half the orange, dice the chorizo, slice the olives, chop the capers and parsley, then trim the endive.
  5. Squeeze the other half of the orange into a bowl. Whisk in olive oil and season.
  6. Heat a griddle pan on a medium-high heat. Season the octopus with sea salt and drizzle with oil. Sear in the pan for 3-4 minutes until charred and hot throughout, brushing with balsamic dressing as you go.
  7. As the octopus cooks, add the chorizo to the pan. Cook until crisp, then remove to a bowl.
  8. Add the other salad ingredients and dressing. Toss to dress, then plate.
  9. Finish the octopus with chopped parsley and lemon juice.
  10. Drizzle the octopus with any remaining glaze, and serve with salad and mayo.

Pan Seared Halibut or Cod

Ingredients – Serves 2

2 x Halibut or Cod Fillets (the thicker the better)
1 x Lemon 
25g x Butter 

Method:

  1. Remove the halibut fillets from the fridge and allow to come to room temperature before cooking. Season the fish well with salt and heat some vegetable oil in a large pan until hot but not smoking. Add the fillets and cook skin side down for 4 minutes, until golden brown and crispy. 
  2. Add the butter and turn the fish over and cook for a further 2 minutes., basting with the butter as it cooks.
  3. Remove the pan from the heat and allow the fish to rest for 2-3 minutes.
  4. Finish with a squeeze of lemon juice. 

Piri Piri Sauce

Ingredients – Serves 2-4

1 x shallot
2 x plum tomato
2 x large red chilies
1 x Bird’s Eye chilli
2 x red peppers
2 x cloves garlic
1 tsp smoked paprika
3 TBSP olive oil
Juice from 1/2 lemon
1tsp red wine vinegar

Method:

  1. -Char the peppers and the large chillies under a grill or with a blow torch until completely black and blistered. Cover with clingfilm or a tea towel and allow to cool for a while. This steaming process with help to remove the skin. 
  2. Dice the shallot and tomato, slice the garlic and the bird’s eye chilli. 
  3. Place a saucepan on a medium-high heat with a splash of oil. Add the shallot and cook until soft and brown. Then add in the garlic, chilli and tomato. Cook until thick and sticky.
  4. Peel away the skin from your peppers and chillies, then add the flesh to the pan along with any juices.
  5. Add in the paprika, lemon juice and vinegar. Cook for 1 minute.
  6. Blend the sauce until smooth, then slowly add in the olive oil. 
  7. Season to taste.

Baby New Potatoes

Ingredients – Serves 2

50g x Pea shoots
250g x Baby new potatoes 
1/2 x can of butter beans (drained and rinsed)
Butter x 25g

Method:

  1. -Cut the potatoes lengthways, then cook in salted boiling water until just cooked through.
  2. – Heat a frying pan over a medium heat. Add a splash of olive oil, then tip in the beans. Add the potatoes & butter.
  3. Season with sea salt, toss together and finish with lemon juice.
  4. Plate up with pea shoots scattered on top. 

Use the link to explore our favourites

We Hope You Enjoyed The Class

If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk

Spread the word!

Let others know about your experience

TripAdvisor | Deansgate Google | Didsbury Google

Food Sorcery