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Instructions for St JOHN models including: A Fishy Feast
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DocumentDocumentA Fishy Feast Smoked cod's roe, sourdough Braised cuttlefish, fennel, aioli Little gem, tomato, anchovy -- Chocolate brownie Eccles cake, Lancashire cheese Welsh rarebit A Fishy Feast by St. JOHN 15 minutes Serves 2 In the Box A pescatarian delight featuring a glorious little selection of some true St. JOHN classics, from the Bread and Wine favourite Smoked Cod's Roe to the salad that saved Fergus' life, from the long-braised Cuttlefish to the little cluster of goodies to add to the feast (or to save for breakfast the next day). Sourdough Smoked cod's roe Braised cuttlefish Gem leaves Parsley Tomato & anchovy mix Mustard dressing Aioli Give the instructions a read through to familiarise yourself with the process before you start. 1. Begin by toasting the sourdough , either by placing it under the grill for a few minutes or in the toaster - the choice is yours. 2. Dollop the silky smoked cod's roe onto a plate and serve with the toasted bread. Nibble on this at leisure as you consider assembling your main course. Add ons Brownie Eccles cake Lancashire cheese Sandwich loaf Welsh rarebit mix Worcestershire sauce 3. For the main course, place a medium sized saucepan on a medium heat. Empty the braised cuttlefish into the pan and warm through for 6-8 minutes, making sure to stir every couple of minutes to avoid catching. 4. While the cuttlefish is warming, wash and separate the little gem leaves . Roughly chop the curly parsley . Place both lettuce and parsley into a mixing bowl and tumble together with the tomato and anchovy mix . Dress liberally with the mustard dressing and toss with conviction. 5. Serve the braised cuttlefish and express yourself with the aioli dolloped on top, or to the side. Serve the salad on the side, open a bottle of wine and away you go. . Instructions for add ons Remove all components from the fridge and bring to room temperature. The chocolate brownie can be enjoyed at leisure. The Eccles cake is to be served with the Lancashire cheese - as Fergus says, "An Eccles cake without some cheese is like a kiss without a squeeze. For the Welsh rarebit, grill or toast the sandwich loaf on both sides. Leave to cool just a little, then cover one side with the rarebit mixture to about 1cm thick pressing and moulding into the edges with your fingers. Put on a baking sheet and place under the medium grill for 3-5 minutes until golden and bubbling grilling to just beyond your comfort threshold. When it comes to eating, irrigation channels are essential: make a gentle criss-cross pattern on your hot rarebit with a knife, creating the perfect floodplain for the Worcestershire sauce .* *We should note that it's entirely up to you where within the meal you eat your Welsh rarebit. As Fergus will tell you, the joys of a rarebit are not confined to just one course. That's it, sit down and tuck in! Don't forget to share your creation with @thedishpatch @st.john.restaurant Ingredients Sourdough: flour (gluten), water Smoked cod's roe: smoked cod's roe (fish), bread (wheat flour), milk (milk), lemon juice, extra virgin olive oil, salt Braised cuttlefish: cuttlefish (mollusc), shallots, garlic, thyme, bay leaf, balsamic vinegar (sulphites), fennel, white wine (alcohol, sulphites), salt, pepper Gem leaves: little gem leaves Parsley Tomato and anchovy mix: garlic, oilve oil, mustard, tomato, anchovy (fish), capers Mustard dressing: Dijon mustard, white wine vinegar (sulphites), extra virgin olive oil, garlic, lemon juice Aioli: pasteurised egg yolk, extra virgin olive oil, garlic, salt, pepper Brownie: eggs, sugar, 75% Valrhona chocolate (milk), butter (milk), hazelnuts (tree nuts), almonds (tree nuts) Eccles cake: butter (milk), wheat flour, salt, water, dark brown sugar, currants, allspice, nutmeg, caster sugar Lancashire cheese (milk) Sandwich loaf: flour (gluten), water Welsh rarebit mix: butter (milk), wheat flour, cayenne, mustard powder, Guiness (alcohol, barley), Worcestershire sauce (fish, sulphites), grated cheddar (milk) Worcestershire sauce: distilled white vinegar (sulphites), molasses, sugar, water, salt, onions, anchovies (fish), garlic, cloves, tamarind extract, natural flavourings, chilli pepper extract Allergens - For allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all 14 allergens. Storage - Keep all bread in a cool, dry place and transfer all other components to fridge as soon as received. Ensure all chilled items are cold on arrival, do not eat if warm. Got a question? Email us at support@dishpatch.co.uk Same time next week? Browse the rest of our menus at dishpatch.co.uk