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Seafood Cooking Together – Recipes

Cooking Together Cooking Together 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. 

We Cooked:

Starter

King Prawns with Cherry Tomatoes, Pesto and Padina Bread

Ingredients: Serves 2

  • Handful of king prawns (6-8)
  • 1 small red onion, diced
  • 1 clove of garlic, chopped or grated
  • A splash of red wine
  • 1/2 can of chopped tomatoes
  • A handful of cherry tomatoes, sliced in half
  • A handful of chopped parsley
  • 1 bulb of mozzarella, ripped into chunks
  • cooking oil
  • seasoning
To serve: 2 tbsp of pesto, Piadina bread 

 

Method:

  1. Add a splash of oil to a frying pan and heat up on medium-high heat.
  2. 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.
  3. Add another splash of oil and start sautéing the onion and garlic until golden. Don’t worry about any caramelised prawn bits, that’s all extra flavour. 
  4. 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.
  5. Add both fresh and tinned tomatoes, season and cook for about 10 minutes on medium heat
  6. Add prawns back to the sauce to warm up, and serve with of piadina bread topped with mozzarella, herbs and pesto.

Piadina Bread

These rustic flatbreads are popular across Italy.  We will serve our prawns on the breads folded over like a kebab.
Ingredients:

Makes lots, depending on how large you make them.  This will make at least 6-8

  • 500g of plain flour
  • 220 ml of water at room temperature
  • 80 ml of extra virgin olive oil
  • 1 teaspoon of fine salt
  • 1/2 teaspoon of baking soda

Method:

  1. First place the flour in a bowl with the baking soda and salt. Mix well. Then add the oil.
  2. 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.
  3. Cover the dough with cling film and let it rest at room temperature for about 30 minutes. Then divide the dough into portions
  4. 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.
  5. Roll out each ball with the help of a rolling pin, forming a disc with a thickness of approx. 5 mm and a diameter of about 20cm.
  6. Don’t worry if they are not perfectly round.
  7. While cooking a Piadina, keep the other raw dough covered with a cloth. This is to prevent the dough from drying out.
  8. Cook the breads one at a time in a preheated non-stick pan. Turn after a minute or when bubbles form. Repeat twice, pricking occasionally with a fork.
  9. Once slightly golden with characteristic small dark spots have appeared on the surface.
  10. Arrange them one on top of the other covered with a cloth that will help keep them warm. 

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.

Main Course

Crusted hake, Tabbouleh, Tandoori Sweet Potato

Ingredients – Serves 2

  • 2 Hake fillets, skin on

For the crust:

  • 30g panko crumb
  • 30g pumpkin seeds, toasted and rough chopped
  • Zest of 1/2 lemon
  • Chopped parsley
  • Salt & pepper

Method for Crust

Combine all the ingredients and set aside

Method for fish

Pan-fry skin side down and finish in the oven, top with the crust for the last 5 minutes. 

 Tabbouleh – Rice Salad

Ingredients – Serves 2

Any rice – brown, wild, white – all work.  Follow the instructions on pack and cool after cooking.

  • 150g red rice cooked
  • ½ Red onion diced
  • 1 clove of garlic sliced
  • 2 cherry tomatoes diced
  • 1/4 cucumber diced
  • Handful chopped parsley and mint
  • ½ lemon zest and juice

Method 

Cook rice, cool down completely, add all the rest of the ingredients and serve immediately.

Tandoori Sweet Potato

Ingredients – serves 2

  • 1tbsp oil
  • Sweet Potato roughly 100g, roasted whole, peeled and blended
  • 50ml white wine
  • 100ml vegetable stock
  • 100ml yoghurt
  • 1tbsp tandoori paste

Method

In a pan mix sweet potato, tandoori paste and wine and cook the alcohol off, that takes about a minute. Add stock and once this thickens, add the yoghurt and serve.

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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

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