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For the cod:
45g white miso paste
4 x 230g cod fillet, scaled and pin boned
For the salad:
2 carrots – peeled
4 spring onions
4 garden radishes
1 clove of garlic - thinly sliced
3 tbsp soy sauce
1 red chilli - de seeded
25g pickled sushi ginger – finely chopped
15ml sushi ginger liquid (this will be found in the packet of pickled sushi ginger)
5g coriander - chopped
This dish is light and simple but full of flavour and has a distinct taste of salty sweet notes from the marinade. The raw vegetables bring a great texture and freshness to the dish
Note: the fish for this recipe should be prepared 2 or 3 days prior to cooking the dish.
Equipment: 2 x glass or plastic bowls, chopping board, knife and small sauce pan
1. Bring the sake and the mirin to a boil in a medium saucepan over high heat. Boil for 10 seconds to evaporate the alcohol.
2. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from the heat once the sugar is fully dissolved. Cool to room temperature.
3. Pat the cod fillets dry with paper towel. Cover the fish all over with the miso mix and place in glass or plastic bowl and cover tightly with cling film. Leave to sit in the refrigerator for 2 to 3 days.
4. Preheat an oven at 180°C. Lightly wipe off any excess miso left on the cod but don't rinse it off. Place the fish on a tray with greaseproof on, cook until the surface of the fish turns brown. This will take about 20 - 30 mins.
5. Slice the carrot, spring onions and radish as thin as possible, cut the cucumber in half and scrap out the seeds, slice the cucumber into thin slices they should look like ½ moons.
6. Place the cut vegetables into a bowl and mix in the soy sauce and sushi ginger juice.
7. Sprinkle with sliced red chilli (if you want it to be more spicy leave in the seeds), sushi ginger and garlic.
8. Mix well and leave for 5 minutes to marinade and start to take on the flavour.
9. Serve by placing in the vegetable mix in 4 serving bowls, place the fish on top and sprinkle with chopped coriander.
1ltr chicken stock or equivalent cube/powder
50g gravy granules
3 tomatoes cut into 4 wedges
50ml white wine vinegar
250ml red wine
2 sprigs of rosemary
1 bulb garlic – sliced in half
75g tomato ketchup
8 drops Worcestershire sauce
1kg ox cheeks - cut into small pieces
300g onions – roughly chopped
350g button mushrooms - each one cut into ½
10g flat parsley
200g carrots – peeled and diced
This recipe takes 8 hours to cook, but don’t let this or the beef cheeks put you off. Beef cheeks (ox cheeks as you will find them in good butchers and supermarkets) are a great tasty alternative to mince and relatively in expensive for the quality of the dish. Cooking them slowly produces the soft and tender meat, that is full of flavor.
1. Place a pan onto the stove and heat some oil until hot.
2. Add the ox cheeks and begin to colour on each side until brown,this will take around 5 minutes.
3. Once coloured, add the chopped onions, diced carrot and mushrooms and colour them for 5 minutes more.
4. Now add the chopped tomatoes and vinegar and scrap the bottom of the pan to remove any cooking sediment, this is all flavour so good to clear the base of the pan, add the red wine and bring to the boil for 1 minute.
5. Place the rosemary, garlic and chicken stock into the pan, turn up the heat and bring to the boil, once boiling mix in the gravy granules, tomato sauce and Worcestershire sauce. Mix well and place in an oven at 110°c and cook for 8 hours with a lid on the pan or casserole dish.
6. Once cooked breakdown the meat by pushing on it with a fork and mix together. Add some chopped parsley, and serve over spaghetti, with a sprinkling of Parmesan if you wish. This can also be served at a later time, chill down before adding the parsley, and store covered in the fridge for up to 4 days, to reheat simply place on a low heat and add the parsley just before serving.