Create your own date night with this delicious menu of Roast Cod With Chanterelles and Nori Algae with a classic Tiramisu for dessert. Both recipes use our prep set and bake set, and you can change the quantities for either recipe to suit. We always find we love to have leftovers, especially if it’s a dessert...
YOUR LOCKDOWN DATE NIGHT MENU
ROAST COD WITH CHANTERELLES AND NORI ALGAE
This delicious recipe from our archive is by food writers @1carnet2notes. We love it because it’s so simple and flexible; you can choose what you’d like to pair the cod with depending on what you have available to you. This recipe serves 4-5 but can be amended depending on how many people you intend on serving - simply choose smaller cod fillets to suit. You will need baking parchment and kitchen string.
PREP TIME 30 MINS
COOK TIME 20 MINS
• 2 long cod fillets
• 1 jar of Chanterelle mushrooms
• 2 sheets of nori
• 1 shallot, finely chopped
• Teriyaki sauce (sweet soy)
• Olive oil
Start by marinating the fish in olive oil and teriyaki sauce for half an hour.
Preheat the oven to 230C. Meanwhile, drain the chanterelles and cook them in a frying pan with the shallot for about 5 minutes.
Spread the fillets of cod on a sheet of baking paper and cover with the mushrooms.
Wrap the cod and mushrooms with nori algae and tie together with string.
Brush the seaweed with olive oil and sweet soy sauce.
Wrap with baking parchment so it’s completely covered, like a gift, and bake for 15 minutes.
For the side, we suggest frying a pan of broccoli and hazelnut sprouts as shown in the images. Some other suggestions for accompaniments are sauteed potatoes, crushed potatoes or kale.
Season to taste.
This classic tiramisu recipe by @ophelieskitchenbook uses our five-piece bake set and serves 8, however if you want to make less, try halving the quantities and use our smaller trays which come with the set. It works best if you prepare this the day before, as you’ll want to refrigerate overnight, or for at least an hour in the freezer before serving.
PREP TIME 1 HR 20 MINS
• 4 organic eggs
• 3 tablespoons sugar
• 500g mascarpone
• 1 vanilla pod
• 1 box ladyfinger biscuits
• A bowl of 3-4 cups of espresso mixed with 2-3 tablespoons of sugar and tablespoon of rum
• Cocoa powder
• Chocolate to grate
Separate the whites from the yolks. In a container, beat the whites until stiff.
In another bowl, beat the egg yolks and sugar until frothy, add the mascarpone and vanilla seeds of a vanilla pod sliced in half and scraped with the back of the knife.
Add the whites gently and set aside. Mix in the bowl of espresso, sugar and rum.
Dip the ladyfinger biscuits one by one into the coffee and arrange them in the bottom of the tray. Depending on how much you’re making, choose a suitable size tray from our bake set.
Cover with mascarpone cream and repeat. Finish with cream.
Cover and refrigerate overnight or for one hour in the freezer.
Before serving, sprinkle with cocoa powder and grated chocolate.
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