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Cut & Cook Online

£15.00
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CUT & COOK WEBINAR

Cut & Cook Online

 

New for Saturday mornings -

Join us for our new series of webinars to learn a new seafood skill and recipe to prepare and cook in the comfort of your own kitchen.

CJ and Stewart will be on-line via Zoom. Stewart will be master of ceremonies and CJ will prepare the fish in her own kitchen, allowing enough time for attendees to have a go at preparing the fish at home and then follow the making of the dish.

Once you have booked a slot we will send you the recipes and instructions so that you can buy your fish and ingredients and be ready to cut and cook along... and get the family around the laptop to help! We will work with easily accessible seafood selections making it possible for you to order on your weekly shop.

 

WE WILL CONTACT YOU THE DAY BEFORE EACH EVENT TO CONFIRM ZOOM DETAILS TO ENABLE TO JOIN THE COURSE.

 

Week 1 - Saturday 27th February 11.00am 12.00pm COMPLETED...

Learn the tricks of the trade and skin and pin-bone a fish fillet - like a fishmonger!

Video available - contact us on admin@seafoodtraining.org

 

Week 2 - Saturday 6th March - 11.00am - 12.00pm - COMPLETED

VIDEO NOT AVAILABLE

Learn some or our secrets and prepare mussels, squid and prawns. We will prepare these shellfish as part of the session - you can add in any favourites.

We will then create one of CJ's favourite recipes: Shellfish Red Thai Curry with Jasmine Rice

Week 3 - Saturday 13th March - 11.00am - 12.00pm - COMPLETED

VIDEO AVAILABLE VIA YOUTUBE - CONTACT US FOR MORE INFO

Learn how to trim and scale a sea bream - and for the brave - fillet it.. learning more fishmonger tricks

We will then cook a Sea Bream Tray Roast with Winter Vegetables and Lemon and Parsley Dressing

 

Week 4 - Saturday 20th March - 11.00am - 12.00pm

VIDEO AVAILABLE VIA YOUTUBE - CONTACT US FOR MORE INFO

Learn how to poach or roast a Ray wing - we will make a Court Bouillon for poaching We will then create a Caper, Olive Oil and Tomato Salsa to serve with the fish CJ will demonstrate a classic finish of Ray with Beurre Noir and Lemon.


Week 5 - Saturday 3rd April - EASTER SATURDAY - 11.00am - 12.00pm

Discover the differences between the American and European Lobster: how to choose, buy and cook.

Learn how to dress a cooked lobster. We will be making a stock with the shells and creating a Lobster Thermidor or Lobster Newburg. We will send you both recipes and you can decide which one you would like to create.

CJ will also talk about crawfish and extracted raw lobster meat and create a couple of very quick ways to serve lobster.

 

WEEK 6 - Saturday 10th April 11.00am  12.00pm

Learn how to choose, double skin and fillet a monkfish tail and discover more about the species and how it is used in global cuisine.

Follow CJ to make Seafood Laksa using coconut, coriander and subtle warm spices all ready to serve up for lunch or dinner with rice noodles.

 

Week 7 - Saturday 17th April 11.00am - 12.00pm

Learn how to prepare octopus and cuttlefish (we advise gloves and a plastic apron for this).  

Discover the versatility of these cephalopods and follow CJ in the the making of a Slow Cooked Octopus in Rioja and CJ will demonstrate Stir-fried Cuttlefish.

 

Week 8 - Saturday 24th April 11.00am - 12.00pm

Learn how to prepare a Dover sole to cook on the bone. Discover how to create a 'corbiere pocket' and fill this with a potted shrimp or prawn filling. 

CJ will also show a plaice and talk through the filleting of this fish ready to pan-fry.

 

Please join us and encourage your friends to take a place too. 

We look forward to seeing our guests.

 

 CJ & Stewart