Fish and Shellfish Extravaganza Cookery Course with Nigel Brown

Wow, what a fantastic day we had at cookery school today. The kitchen looked like a mini fish market and today’s three guests Mike, Tracy and Simon couldn’t wait to get started.

We spent the morning preparing lobster for lunch along with spicy cous cous and made a fabulous bisque with the left over claws and shells.

There were lessons on filleting trout and lemon sole, oyster tasting which was a first for Tracy and Simon, how to cook the perfect tuna steak and a wonderful moules mariniere which didn’t make it to the ‘take home’ tubs!

Our three fish fiends were also treated to a demonstration of pan seared scallops and cooked their own battered scampi.

If you would like to join us for a day of fish and shellfish cookery then visit the website and choose a date. We’re looking forward to meeting you.

Nigel and Lisa

www.nigelbrownchef.co.uk

Pan Seared Haddock Tagliatelle with Hot Tartar Sauce

Ingredients:

1lb haddock skinned

150g fresh tagliatelle

50g capers

50g small gherkins

50g peas

175g mange tout

75g baby leeks

¼ pt fish stock

½ pt hollandaise sauce

Olive oil

Salt and pepper to taste

Method:

Cook the tagliatelle in boiling salted water for 3 minutes

Sear the haddock in a hot pan with a little olive oil

Add the capers, gherkins, peas and fish stock to the pan and cook for a further 2 minutes

Finally, add the hollandaise sauce, season with salt and pepper and serve on a bed of the tagliatelle

Serving suggestion:

Serve with steamed baby leeks, mange tout, peas and a wedge of fresh lemon and black pepper

For more information about Nigel Brown visit www.nigelbrownchef.co.uk

Here's a great winter warmer that's really easy and tastes divine. It also works brilliantly if you swap the pumpkin for parsnips.

Ingredients:

1 medium Pumpkin

1 Spanish onion

25g butter

25g rapeseed oil

1 pint full fat milk

2 pints chicken/vegetable stock

1 heaped teaspoon madras curry powder

salt and pepper

50g toasted pumpkin seeds

2 tablespoons pumpkin oil

chopped chives & coriander to garnish

Method:

Peel, de-seed and cut the pumpkin into small cubes (2cm approx).

Peel and dice the onion the same size as the pumpkin.

Melt the butter and oil in a thick bottom pan and add the pumpkin and onion, allow to cook for 5 minutes with a lid on.

Add the stock and milk, season with salt and pepper and allow to come to the boil and simmer until the pumpkin is soft and cooked.

Add the curry powder.

Using a blender, blitz the soup until smooth and strain into your serving pot.

Serving suggestion:

Garnish with the chopped chives , coriander pumpkin oil and seeds and serve

 For more information about top chef Nigel Brown, cookery courses, recipes or to get in touch visit www.nigelbrownchef.co.uk

Nigel Brown Cookery Academy Course Dates