Join us for a Saturday morning (8.30am - 1.30pm) packed with practical tips and hints about choosing, storing and preparing many types of SHELLFISH.
Working with experienced chef trainers - this HANDS-ON PRACTICAL morning gives you a chance to learn about the different types of shellfish.
This includes: crab/lobster and prawns, mussels, clams and oysters and squid and cuttlefish. Full explanations of each type will be given in this information and informative class.
You will prepare some as a group that we will cook as part of a mornings tasting session and some you will take away to cook and enjoy at home.
We aim to cover several methods of cooking: cooking a crab, pan-frying, steaming and roasting and stock making
Depending on availability you will prepare DRESSED CRAB for CRAB THERMIDOR
Learn about the many different types of prawns and shrimp. We will demonstrate how to make a roast SHELLFISH STOCK
Shuck scallops for ROAST SCALLOPS IN THE SHELL and oysters for a AU NATURAL OYSTER tasting with RED SHALLOT VINEGAR.
Leanr how to prepare rope grown mussels and various clams for a tasting of STEAMED MUSSELS AND CLAMS IN FENNEL AND SAFFRON
Prepare squid or cuttlefish and learn how versatile they are to cook in our SEARED SQUID/CUTTLEFISH AND SAMPHIRE SALAD
This is a 5 hour Course - Course Size 1-15 People - Course Times 08:30am - 11:30pm
Join the team at the school at 8.30am for a cup of coffee and a brief introduction to the market. You will then spend the morning preparing several species of shellfish to take away including: Dressed Crab, mussels, prawns, oysters and squid. CJ will demonstrate the preparation of scallops and cook a variety of dishes with mussels, scallops, squid and clams ready to taste for lunch. Recipes may include: Palourde Clams with Lemon Grass and Chilli, Roast Seafood Shells, Stir-fried Chilli Squid and Oysters Natural
Anyone who would like to learn more about the cooking and preparation of shellfish.
All the shellfish prepared during the course of morning and a recipe pack with suggestions on how to cook it. Please bring a cool bag.
The market is open on a Saturday morning - perfect for a quick shopping trip to stock up the freezer or buy fish for use over the weekend. We can store any purchases for the duration of the course in our fish chiller. We have very limited freezer space. You will need to bring cash and a cool bag to take it away in.
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