Friday Evening Seafood

10-12 People
3.00 hours
£ 89.00


Come,  unwind and LEARN how to prepare a wide selection of seafood and CREATE some fantastic seafood dishes to add to your culinary repertoire!

This is a HANDS ON PRACTICAL CLASS....(with all the hard work taken away as the chef trainers will have everything ready to go - all you have to do is prepare your own seafood ready to cook)

If you would like to try your hand at some fish and shellfish preparation and some classic and global seafood recipes  - this is the course for you.
Join the chef trainer team from the school to cover fish preparation techniques and then create a simple first course followed by a more detailed main course.

Discounts apply to bookings of 3 or more people - Only when making a telephone booking: 0207 517 3548

UPCOMING DATES:


FRIDAY 22ND MARCH
CLASSICS EVENING - FISH

Learn how to trim, scale and fillet a seabream and create Roast Bream with a Classic Sauce Vierge (basil, coriander and parsley dressing)
Learn how to skin a small Dover Sole - to grill and make a Sauce Maltaise (Blood orange hollandaise sauce) to serve along side. 
The chef team will make Salt-baked Stone Bass to serve with Aioli and they will poach a Hastings landed thornback ray to serve with Poached Ray Wing Buerre Noir.


FRIDAY 26TH APRIL 2019
THINK SEAGAN

Seagan eating is becoming a popular way of combining a plant based diet and seafood -  and Seafish are promoting a Think Seagan campaign.
If you have been considering the benefits of following  a plant based diet, but are concerned about making sure you get a good balance of all the nutrients you need particularly omega 3 and calcium, we have created some new recipes that tick all Seagan boxes.
Working with a number of different species you will create Pan-fried Sole and Mackerel with Aubergines, Mushrooms and Capers, Smoked Paprika Marinated Pinto Bean and Cuttlefish Salad, Asian Rice Noodles with Prawns and Scallops. The chef team will also cook Mussel and 3 Bean Coconut Bourride for you to try. As always - you will have a recipe pack to take away and any leftovers.


FRIDAY 31ST MAY 2019
TEX MEX MEZE EVENING

A colourful array of spicy dishes using a good selection of seafood: You will prepare Albacore Tuna Spicy Poke, Sockeye Salmon Ceviche, Mixed Chilli Prawns and enjoy these with home made Guacamole, Tomato and Coriander Salsa, Red Cabbage Slaw, Soured Cream and flour tortillas. Tuck into this for supper with a couple of beers. As always you will have a recipe pack to take away (and any left over dishes)


FRIDAY 21ST JUNE 2019
CHAR-GRILL AND SMOKE EVENING (and food that is good for the BBQ)
Excellent ideas for a BBQ when you are cooking for a large crowd. You will prepare seabass for Hot Smoked Chermoula Bass with Spicy Salsa Rosso, Char-gilled Swordfish with Lemon, Olive and Marjoram Dressing, Chargrilled Turmeric CuttlBoston efish steak with Morrocan Cauliflower Couscous. The chef team will prepare Deep-Fried Cod Collars for you to try. You can enjoy this as an informal supper with a couple of glasses of wine. As always you will have a recipe pack to take away and any dishes that you haven't managed to eat!

JULY SPECIAL - BOOK PLACES ON BOTH SHELLFISH CLASSICS AND GET 20% OFF THE TOTAL FEE OR...
Book 2 places on 1 of the below to get 20% off

To book multiple places it can only be booked via our admin office. Call us on 0207 517 3548 to make the booking

FRIDAY 5TH JULY 2019
GLOBAL SHELLFISH CLASSICS - steamer (venus) clams, cuttlefish and large Argentinian red prawns. 

Working with a selection of shellfish including venus clams, cuttlefish and wild Argentinian red prawns - you will create a tomato based Manhattan Clam Chowder. Prepare a cuttlefish to make our recipe for Cuttlefish Risotto (Risotto Nero). Peel and devein the prawns to create your own Prawn Tempura with Chilli Ginger Dipping Sauce. The chef team will prepare Slow-cooked Cuttlefish Casserole with Saffron and Lemon to taste. Anything you can't eat - you take away to enjoy at home.

FRIDAY 26TH JULY 2019
MORE SHELLFISH CLASSICS - crab, Dublin Bay prawns and cockles. 

Working with spider crab, cold water prawns, Dublin Bay prawns (Langoustines) and cockles. Learn how to dress a cooked crab for making your own Crab Thermidor. The chef trainers will prepare Vietnamese Crab Summer Rolls as a taster. You will prepare Dublin Bay Prawn and Samphire Cocktail and the chef trainers will demonstrate the best way to make a Lobster Bake for tasting. You steam open cockles and create Cornmeal Cockle Popcorn to serve with Hastings Lemon Ketchup.




Timings

18:30pm - 21:30pm

Booking course

OPEN VOUCHERS:
  • Description
  • Customer comments (69791)
Techniques covered

Something different every evening. Come and learn how to prepare a number of different species of seafood to give you confidence to cook fabulous seafood dishes for your friends.

What to Expect

Join the chef trainer from the school to cover fish preparation techniques and then create a simple first course followed by a complex main.

Who should attend

Those who want to enjoy more seafood and gain confidence in preparing and cooking different species.

What you take home

A recipe pack and any seafood you have prepared and haven't eaten.

Can I buy fish?

If you would like extra fish to prepare at home, please place an order at time of booking, or call a week prior to discuss

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