All s We Cheeky Cod & Chips Instructions

Cheeky Cod & Chips

Veal & nduja meatballs, pork broth, spring vegetables, wild garlic Cod cheeks, roasted cauliflower puree, cauliflower leaf slaw, sesame pickled cauliflower, green chili salsa Triple-cooked chips, miso aioli Marinated tomato, chickpea & shallot salad – Milk chocolate, brown butter salted caramel, chocolate crunch

dispatch

25 minutes

Serves 2

In the Box

13. Milk chocolate mousse

Cheeky Cod & Chips
by All’s Well Cod cheeks and thick triple-cooked chips form the main course for Chantelle Nicholson’s gluten-free menu.

Give the instructions a read-through to familiarise yourself with the process before you start.
Remove meatballs 1 , cod 2 , and tomato salad 3 , from the fridge and bring to room temperature.

Starter

1. Pop the broth 4 , into a small saucepan and bring to a boil.
2. Add the meatballs and simmer gently for 4 minutes then add the peas and beans 5 and simmer for another 2 minutes.
3. Add the wild garlic 6 , and turn off the heat. Allow to sit for one minute then pour into 2 hot bowls.

Main

Preheat the oven to 230°C/210°C fan.
Place a small oven-proof tray, large enough to just fit the cod cheeks, in the oven whilst heating.

1. Place the chips 7 on a baking tray or dish, in a single layer. Reheat for 10 minutes.

2. Place 20g butter or 2-3tbsp of cooking oil onto the hot tray and pop back in the oven for 3 minutes.  Remove from the oven and place the cod cheeks in a single layer on the tray. Cook on each side for 3  minutes then remove from the oven.

3. When the cod and chips have 4 minutes left, spoon the cauliflower purée 8 into a small saucepan and heat over moderate heat until hot.

4. In a mixing bowl, combine the slaw 9 and pickled cauliflower 10 with a pinch of salt.

5. Divide the heated cauliflower purée between 2 plates. Divide the slaw into two and place beside the purée.
   Pop the cod cheeks on top of the purée and spoon over the green chili salsa 11

6. Serve the chips with the miso aioli 12 and tomato chickpea salad alongside the main.

Dessert

1. The chocolate mousse is ready to eat straight from the pot.
   That’s it, sit down and tuck in! Don’t forget to share your creation with @thedishpatch @whereallswell

Ingredients

Veal & ‘nduja meatballs: veal mince (Wiltshire), onion, pork, pork fat, Hungarian paprika, Aleppo chili,  Amarillo chili, chili powder, salt, dextrose,
parsley Pork broth: pork bones, garlic, onion, salt Peas & broad  beans Wild garlic
Cod cheeks: cod cheeks (fish), salt
Cauliflower purée: cauliflower, butter (dairy), milk (dairy),  salt
Sesame pickled cauliflower: cauliflower, sesame oil, white wine vinegar (sulfites), fish sauce, tamari, soya  bean oil, sesame seeds, green chili, dark brown soft sugar
Cauli leaf slaw: cauliflower leaves
Green chili salsa: green chili, coriander, parsley, mint, white wine vinegar (sulfites), pomace oil, salt, dark brown soft sugar
Tomato chickpea salad: tomatoes, tomato purée, balsamic vinegar (sulfites), garlic, shallot.
Triple cooked chips: potatoes, rapeseed oil, salt
Miso aioli: chickpea water, salt, mustard, sherry vinegar (sulfites), miso paste (soya), garlic, pomace oil
Milk chocolate mousse: sugar, whole milk powder (dairy), cocoa butter, cocoa beans, emulsifier:
soya lecithin; vanilla extract, butter (dairy), double cream (dairy), milk (dairy), potato flour, tapioca flour,  maize flour, buckwheat flour, salt, glucose, demerara sugar, cocoa powder

Allergens – Dairy, soy, sulfites, mustard, fish, sesame Made in a kitchen that handles all 14 allergens.
Storage – Transfer all 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

References

• The Best Restaurant Meal Kits, Delivered Nationwide | Dishpatch

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