On 24th April we hosted the second of our new series of cookery masterclasses. The idea is simple, it’s the chance for one of the many award-winning chefs from our website to give hands-on tuition to a lucky group of food bloggers and keen cooks.
Our second event saw the super talented, Michelin-starred Adam Gray, Head Chef at Skylon, ably assisted by his sous chef Damon Stokes, give practical hands-on tuition to our group on making a delicious three course meal. It's fascinating watching the chefs at work, cooking alongside them and going away with a realisation that you CAN make their restaurant dishes in your own home.
Much of their advice is making sure you have good equipment, the best ingredients to work with and where possible that means cooking with the seasons. The Cornish mackerel that Adam brought along was a perfect example of this.
We watched how he made filleting look simple, stating that mackerel was a great fish to practice on. Many of our group were keen to try filleting themselves later under his watchful eye and guidance.
After the filleting demo, Adam showed us how to make Crispy Cornish Mackerel with Rhubarb Relish and a Pea Shoot & Sea Kale salad. Some of us called it a posh fish finger sandwich as it involved making a bready blanket for the mackerel fillets from very thinly rolled slices of bread. The mackerel was flavoured with a dash of English mustard and then the fish & bread was lightly fried in rapeseed oil (Adam's a big fan of British rapeseed oil) to produce something like a spring roll.
Cutting the mackerel rolls across diagonally and standing on their ends, shows how the plating can make a massive difference to the finished dish. However, it's a simple tip we could all take away to enhance our dishes at home.