Erev Sharing Feast – Whole baked seabass,lemon & ginger marinade

Thank you so much for ordering our Erev Sharing Kit. We are excited to include our favourite small plates, hummus dish, soft pita, a challah loaf, DIY babka and our seabass marinated in lemon and ginger.

This kit is actually really easy. The babka is really fun to shape, prove and bake and the rest of the kit is all about simple cooking, reheating and assembly. Have a read of this overview of how to use the kit and then check out the individual instructions for each component on the next pages.

1. We recommend making the babka kit in the morning  so that it is ready for dessert in the evening. It is best served slightly warm with a large scoop of ice cream (not included) – we love pistachio!

2. About an hour before dinner, line a baking tray with some baking parchment. Take the seabass fillets out of the vac pac bag and lay separately onto the baking parchment. Cover the fillets with the marinade and drizzle with a little olive oil. Season with a sprinkle of salt. Pre heat the oven to 170C.

3. About 45 minutes before dinner assemble the three salad dishes – these salads are best served room temperature so are totally fine to plate up and leave out of the fridge until dinner.

4. Warm the fish tagine mix in a pan on a low heat on the stove and once hot leave to the side.

5. About 15 minutes before dinner place the tray with the seabass into the oven. Check the fish after 10 minutes. You can cut into the thickest part of the fillet to see if it is cooked. It should still be slightly translucent at the very centre
but not look raw.

6. While the seabass is cooking you can spread the hummus onto two plates using a spoon to leave a well in the centre for the fish tagine mix. Spoon the warm fish tagine mix into the centre and top with chopped dill and a drizzle of harissa oil.

7. Once the fish is cooked, transfer to a warm serving dish and scatter some sliced basil leaves on top and a drizzle of olive oil.

8. Put a small bowl or pan of boiling water in the oven and put the challah and pita in the oven for a few minutes to warm (the water creates moisture in the oven and stops the bread from drying out).

9. Take the bread out of the oven and serve alongside the sharing plates, hummus, seabass and condiments. Switch the oven to the lowest setting. 

10. About ten minutes before dessert put the babka in the oven to warm slightly and turn off the oven – you can cover with foil to stop it from drying out. Slice and serve with ice cream.

1. Heat the oven to 160c

2. Chop the aubergine into one inch chunks and slice the eggs into half cm slices. Place in a heat proof oven dish and heat for about 10 minutes or until the eggs and aubergine are piping hot 

2. Add the tomatoes and pickled cucumber to the tray with the aubergine and eggs and heat for a minute to warm them up. Once hot take the tray out of the oven

3. Place a small pan or ovenproof bowl of boiling water in the oven (you can use the kettle). Put the pita in the oven on a rack above the hot water and leave for a few minutes – this will make them soft. Don’t leave them too long or they will dry out. Maybe set a timer for two minutes and check them

5. While the bread is warming add the coriander, mint and amba tahini to the tray of aubergine, egg, pickled cucumber and tomato and mix so that all ingredients are coated with the amba tahini and evenly distributed

6. Cut the edge off the pita to allow you to open them up and then evenly distribute the sabich mix between the pita by spooning it into the pockets of pita

8. Drizzle with some harissa oil and schug and devour!

1. Pre heat the oven to 170C

2. About an hour before dinner, line a baking tray with some baking parchment. Take the seabass fillets out of the vac pac bag and lay separately onto the baking parchment. Cover the fillets with the marinade and drizzle with a little olive oil. Season with a sprinkle of salt. The fish is now ready to cook and you can plate up the salads

3. Cook the seabss about 15 minutes before you want to sit down to eat. Put the tray into the oven and set a timer for 10 minutes. It may take up to 15 minutes but check after 10 minutes. You can cut into the thickest part of the fillet to see if it is cooked. It should still be slightly translucent at the very centre but not look raw

4. While the fish is cooking you can put the harissa oil and schug into some small dishes and put onto the table with the sharing dishes

5. You can finish the hummus (see below) and put this on the table

6. Once the fish is cooked, transfer to a warm serving dish with a spatula and drizzle with some olive oil. Slice the basil and scatter on top

7. Serve with the warm pita and challah.

• Tenderstem broccoli

• Mushroom Vinaigrette

• Labane tahini

• Dried tomatoes

• Olive oil

• Chives

Instructions

1. Spread the labane tahini in the centre of a serving plate with the back of a spoon.
2. Coat the broccoli in a little olive oil by tossing in a bowl. Heat a large frying pan or griddle pan until it
is quite hot. Place the broccoli into the pan in an even layer and do not move. Allow it to ‘grill’ in the
pan until the side that is touching the pan had a deep golden colour.
3. Take the broccoli out of the pan and put it back into the bowl. Add the mushroom vinaigrette and toss
until evenly coated. Place the grilled broccoli in a pile on top of the labane tahini and drizzle any
remaining dressing on top of the broccoli from the bowl.
4. Scatter the dried tomatoes on top of the broccoli.
5. Drizzle with a little olive oil and scatter with chives

 • Wood grilled aubergine

• Smokey tomato compote
• Labane (yoghurt)
• Mint
• Coriander
• Pumpkin seeds
• Sumac

Instructions
1. Arrange the aubergine in an even layer on a serving dish
2. Spread a layer of smokey tomato compote over the whole surface of the aubergine
3. Cut the yoghurt piping bag 1 cm from the tip and pipe dots of yoghurt all over the surface of
the tomato
4. Slice & scatter the coriander over the whole surface
5. Slice & scatter the mint over the whole surface
6. Scatter surface with pumpkin seeds & sumac

• Sweet potato
• Chilli yoghurt
• Coriander
• Spring onions
• Radish
• Olive oil

Instructions

1. Spread the sweet potato slices into an even layer on a serving plate.
2. Add a layer of chilli yoghurt about a third as thick as the sweet potato (the rest of the chilli yoghurt is
to serve with the lamb neck)
3. Scatter the coriander, the spring onions and then the radish on top of the yoghurt and finish with a
drizzle of olive oil

• Hummus
• Fish tagine
• Dill
• Harissa oil

Instructions

1. Spread the hummus onto two medium sized plates. Use the back of a spoon to make a well in the
centre of the hummus. Spoon the hot fish tagine into the two wells in the hummus.
2. Slice the dill and sprinkle over the surface of the hummus.
3. Drizzle with a little harissa oil.

• Babka dough

• Chocolate & hazelnut paste 

• Dark chcolate chips

 • Oat crumble 

• Babka mould

 • Vanilla syrup

Instructions 

1. Roll dough with some plain flour on the workbench to about 3mm thickness into a big rectangle. 

2. Spread the chocolate & hazelnut paste over the whole surface of the dough (leave one cm on each edge). You can warm briefly in the microwave if it is too hard – keep an eye on it as the container is plant starch and will melt if it gets too hot.

 3. Spread an even layer of cookie crumbs and chocolate drops on top of the chocolate & hazelnut paste. 

4. Start to roll the pastry from the side closest to you away from you in a spiral keeping it quite tight. 

5. Check the video highlight on @shuklondon instagram to see the next bit - cut the roll lengthways and separate the two pieces - cross over on one end and twist. Then twist all the way along to the other end.

 6. Place in the babka mould - you don’t need to grease the mould. Let it prove in a warm place for one to two hours or until it starts to swell and become puffy. 

7. Lightly brush the surface of the babka with eggwash.

 8. Set the oven to 170c and cook the babka for 35 mins.

 9. As soon as the babka is out use a pastry brush to generously cover the babka repeatedly with the vanilla syrup – start from one end and move back and forth until it is all used up – it seems like a lot but it absorbs into the dough and keeps it soft and delicious