Our Favorite Cheeky Recipes
Discover delicious recipes from around the world that bring flavor and joy to your kitchen. From quick weeknight dinners to special occasion treats.
Buttermilk-Fried Cod Cheeks with Zabaglione Freddo & Sturgeon Caviar
Buttermilk-brined cod cheeks are lightly fried in cornflour for a crisp, tender bite, then paired with a chilled zabaglione freddo for creamy balance. A spoon of Italian sturgeon caviar finishes the dish with luxurious brininess and elegant contrast.
Ingredients
- 200–300 g cod cheeks
- 250 ml buttermilk
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 100 g cornflour (cornstarch) for dredging
- Vegetable oil, for frying
- 4 large egg yolks
- 80 g caster sugar
- 80 ml sweet Italian wine (Marsala or Vin Santo; “Zero Infinito” may refer to a modernist dessert wine)
- 120 ml heavy cream, whipped to soft peaks
- Pinch of salt
- Italian sturgeon caviar (approx. 20–30 g for 2 servings; 40–60 g for 4)
- Microgreens or chervil (optional, for garnish)
Instructions
- Brine the cod cheeks. In a small bowl, mix buttermilk with salt and pepper. Submerge the cod cheeks in the buttermilk and refrigerate for 30–45 minutes.
- Prepare the Zabaglione Freddo. In a heatproof bowl, whisk egg yolks and sugar together until pale.Place the bowl over a simmering water bath (double boiler). Whisk constantly while gradually adding the sweet wine. Cook until the mixture thickens to a creamy custard (about 6–8 minutes).Remove from heat and allow to cool slightly.Fold in whipped cream gently until smooth.Chill in the fridge until serving.
- Fry the cod cheeks. Heat vegetable oil in a deep pan to 170–180°C (340–355°F).Dredge the brined cod cheeks in cornflour, shaking off excess. Fry in batches until golden and crisp, about 2–3 minutes per side. Remove and drain on paper towels.
- Plate the dish. Spoon or pipe Zabaglione Freddo on the plate.Place the fried cod cheeks on top or alongside. Top with Italian sturgeon caviar. Garnish with microgreens.
Spiced Cod Cheek Skewers (Tandoori Style)
Juicy cod cheeks are marinated in a fragrant blend of yogurt, ginger, garlic, and tandoori spices, then skewered and charred for a smoky finish. The result is a vibrant, spice-laden dish with a tender bite and bold flavor.
Ingredients
- 400g cod cheeks
- 3 tbsp plain yogurt
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp chilli powder
- 1 garlic clove, grated
- ½ inch ginger, grated
- Salt to taste
- - Skewers (soaked if wooden)
- - Mint yoghurt dip: Yogurt + mint + lemon juice + pinch of sugar
Instructions
- Marinate: In a mixing bowl, combine all the marinade ingredients (yogurt, ginger-garlic paste, tandoori spices, lemon juice, salt, and oil). Add the cod cheeks and gently coat them, ensuring each piece is well covered. Cover the bowl and refrigerate for at least 30 minutes (for a quick flavor boost) or up to 3 hours for deeper penetration of the spices.
- Skewer: If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Thread the marinated cod cheeks onto skewers, keeping them spaced slightly apart to allow for even cooking.
- Grill or Pan-Fry:Preheat a grill, grill pan, or heavy skillet to medium-high heat. Lightly oil the surface, then cook the skewers for 2–3 minutes per side, turning carefully so the cheeks stay intact. Baste with any leftover marinade as they cook to build up layers of flavor and color.
- Serve:Serve immediately with mint yogurt sauce, quick-pickled red onions, and warm naan or steamed rice for a complete, vibrant plate.
Miso-Marinated Black Cod Cheeks, Nobu Style
Tender black cod cheeks are slowly marinated in sweet white miso, sake, and mirin, then broiled until caramelized and buttery. The result is a rich, melt-in-the-mouth dish that balances deep umami with subtle sweetness.
Ingredients
- Cod Cheeks (Sablefish / Black Cod Cheeks):
- About 500 g total (approximately 125–250 g per person)
- For the Miso Marinade:
- 3 tbsp (≈45 ml) sake
- 3 tbsp (≈45 ml) mirin
- ½ cup (≈120 g) white miso paste (shiro miso)
- ⅓ cup (≈70 g) granulated sugar
- Hikari Miso
- +1
Instructions
- Prepare the Marinade: In a small saucepan, bring sake and mirin to a boil to evaporate alcohol and concentrate flavors. Then reduce to medium heat and whisk in the white miso and sugar until you have a thick, glossy mixture. Remove from heat and let cool to room temperature.
- Marinate the Cheeks:Place the cod cheeks in a non-reactive container and coat thoroughly with the cooled miso marinade. Seal and refrigerate for 2–4 days—the longer marination enriches flavor and texture.
- Cook the Fish:When ready to cook, position the oven rack close to the heating element and preheat your broiler.Gently wipe off excess marinade from the fish (do not rinse), then place on a foil-lined or parchment-lined baking sheet, skin-side down Broil until the surface is deeply caramelized—about 10–15 minutes depending on thickness and oven—watch carefully to avoid burning
- Serve:Serve immediately, perhaps over a bed of steamed rice, garnished with toasted sesame seeds, blanched greens, or thinly sliced scallions for contrast.
Tempura Battered Monk Cheeks with an Asian Dip
Coated in a delicate tempura batter, the monkfish cheeks fry to a golden, crisp perfection while staying juicy and tender inside. This contrast of crunch and sweetness makes for an elegant and irresistible starter.
Ingredients
- 200g of monkfish cheeks
- 100g corn flour
- 150g self-raising flour
- Some soda water if possible or ice cold tap water
- 1tbsp. Salt
- 50ml fish sauce
- 50ml dark soy sauce
- 50ml rice wine vinegar (or white wine/cider vinegar will do)
- 100ml of sesame oil
- 1 tsp of garlic pureed
- 1 tsp. of ginger pureed
- 1 pinch of dried chilli flakes
- 1 litre vegetable oil
Instructions
- Heat your deep frying oil to 180c
- Make the batter by whisking the corn flour, salt, self-raising flour and water a little at a time until a thick paste. The batter should coat your finger and stay there, not fall off straight away.
- Make the dip by combining the fish sauce, soy sauce, vinegar, sesame oil, garlic, ginger and chilli then mix lightly. Leave for around 1 hour to infuse.
- Pat dry the monkfish cheeks with a tea towel or kitchen paper.
- Toss the monkfish cheeks in a little cornflour.
- Transfer the monkfish cheeks to the batter and coat well.
- Then transfer the monkfish cheeks into the hot oil and cook for approximately 2- 3 minutes only. (depending on the thickness of the fish)
- Drain onto kitchen paper.
- Serve alongside the dipping sauce and enjoy.
Halibut Cheeks with Saffron Tomato Sauce
Ingredients
- 2-400grams of halibut cheeks
- Salt
- Lemon juice (optional)
- 3 tablespoons canola, grapeseed or other high smoke point oil2 tablespoons olive oil
- 1 small yellow or white onion, minced
- 2 cloves garlic, minced
- 1/2 cup vermouth
- A big pinch of saffron
- 2 cups fire-roasted tomato puree (or regular tomato puree)
- 1/2 teaspoon cayenne
- salt
- 3 tablespoons minced parsley
Instructions
- Season the cheeks: Lightly salt the halibut cheeks and, if you like, brighten them with a squeeze of lemon juice. Let them rest while you prepare the other elements.
- Prepare the starch: Cook your chosen base—creamy polenta, buttery grits, or pasta—and keep it warm. For polenta or grits, cover the pot and leave it on a very low burner until serving.
- Start the sauce: In a wide frying pan, heat olive oil over medium-high. Add the chopped onion and cook until soft, translucent, and just beginning to brown around the edges.
- Add aromatics: Stir in the garlic and cook for 1 minute, then deglaze the pan with vermouth, scraping up any browned bits for flavor.
- Build depth: Crumble in saffron threads, then stir through tomato purée and a pinch of cayenne. Simmer until the sauce thickens slightly—looser than pasta sauce if serving with polenta or grits. Taste and adjust seasoning.
- Finish the sauce: Sprinkle parsley over the sauce, stir, then reduce the heat to very low to keep warm while you cook the fish.
- Heat the pan for cheeks: In a separate skillet, warm a thin layer of oil over high heat until it just begins to smoke. Pat the cheeks completely dry to ensure a good sear.
- Sear the cheeks: Place them skin-side (flat side) down, giving the pan a quick jiggle so they don’t stick. Sear for 2–3 minutes, spooning the hot oil over the tops until the flesh turns opaque.
- Test and serve: When the cheeks release easily from the pan, they’re ready. Serve them immediately over your chosen starch, topped with generous spoonfuls of the saffron-tomato sauce.
Seared Bluefin Tuna Cheeks with Soy-Lime Butter
Ingredients
- 4 bluefin tuna cheeks, cleaned
- 2 tbsp neutral oil (grapeseed or canola)
- Sea salt & freshly ground black pepper
- Soy-Lime Butter Sauce:
- 3 tbsp unsalted butter, cold, cubed
- 1 tbsp soy sauce
- 1 tbsp fresh lime juice
- 1 tsp grated fresh ginger
- 1 small garlic clove, finely grated
- 1 tsp honey or mirin
- Thinly sliced scallions & cilantro for garnish
Instructions
- Prep the cheeks
- Pat dry, season lightly with salt & pepper. Let them sit at room temp for ~15 min.
- Heat oil in a heavy skillet over high heat until shimmering.
- Sear cheeks 1–2 min per side until golden with a nice crust, but still rare in the center. Remove and rest on a warm plate.
- Lower heat to medium. In the same pan, add ginger and garlic, stir until fragrant (15–20 sec).
- Add soy, lime juice, and honey/mirin. Reduce slightly.
- Swirl in cold butter cubes, one at a time, to emulsify into a glossy sauce.
- Return tuna cheeks to the pan briefly (15–20 sec) to glaze.
- Plate cheeks with spoonfuls of sauce over the top.
- Garnish with scallions, cilantro, and a lime wedge.