Cooking made easy at The Westleton Crown

16th February 2015

Cooking demonstrations can be a great way to learn new cooking tips and tricks and improve your culinary skills. Our experienced Head Chef, Robert Mace, has been invited to showcase his cooking skills in a number of food festivals, fairs and is known for his knowledge and real love of the area and its local produce.

Here at The Westleton Crown we have introduced a number of Learn and Lunch events taking place throughout the year. Each event includes a unique theme and simple recipes that Robert demonstrates in an interactive session. He shows how to prepare and cook elements of each dish and then all participants are invited to enjoy a two course lunch and sample the dishes.

Every participant is given a recipe card to take away, the dishes are simple but scrumptious and are easy to replicate at home.

If you would like to join us for one of our Learn and Lunch events we have the following dates available:

Wednesday 4th March 2015

Wednesday 1st April 2015

Wednesday 6th May 2015

More information >

 

Mediterranean Style Fish Stew

( Recipe from our Learn and Lunch demonstration on Wednesday 4th February 2015)

Serves 6-8

  • 500g cleaned mussels
  • 2 small sea bass fillets, scale and pin boned *
  • 4 salmon steaks
  • 2 Gurnard scale and fillet and pin boned
  • Handful of roasted prawn shells and heads (optional)
  • 1 glass dry white wine
  • 1 red chilli
  • 1 onion
  • 1 carrot
  • 1 leek
  • 4 cloves garlic
  • 1 bulb fennel
  • 1 litre fish stock (made with frames and heads)
  • Pinch saffron threads
  • ½ teaspoon paprika
  • 1 red pepper
  • 1 litre passatta

Part 2

  • 4  potatoes peeled and diced
  • 2 red peppers blackened peeled and sliced
  • 1 bulb fennel trimmed and sliced

*can be substituted with any other firm textured fish. Speak to your fishmonger about sustainable options and alternative species

 

Method

  • Cut the fish into bite sized pieces (reserved for later use)
  • Check mussels are alive, clean and beards removed (reserve for later use)
  • Peel and roughly chop the vegetables, add to a large pan with a good splash of oil and sweat for 5 minutes
  • Add the saffron, paprika, chilli and the roasted prawn shells
  • Deglaze with the wine and reduce till almost dry, add the stock and passatta and reduce by 1/3, skim if required
  • Puree and pass through a sieve into a clean pan
  • Add the diced potatoes, roasted peppers and fennel. Simmer for 5-6 minutes until the potatoes are just tender
  • Drop in the diced fish, allow to poach for 3 minutes then add the mussels. Cook with a tight fitting lid for about 2 minutes and allow the mussels to open
  • Stir in ½ bunch fresh chopped parsley and serve immediately in warm bowls with plenty of bread

Cooking demonstration from the experienced Head Chef at The Westleton Crown

Learn and lunch demonstration

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