There was a great buzz at Cracking Good
Food’s first session, Discovering Fish, at Altrincham Grammar School For Boys yesterday.
Rob Tomlison, the chef, showed everyone
how to fillet a plaice and gut a mackerel, and, for most participants,
this was their first time doing so! There were a lot of laughs, questions
and pride in their accomplishments, and their handiwork was then neatly placed
in a baking tray to be cooked for everyone to share at the end of the session.
Rob explained the differences in fish and cooking methods, and involved everyone in the steps in cooking Plaice Veronique
and Mackerel with Szechuan sauce. Rob also showed how to make a tasty fish stock (which was used as a base for the Veronique sauce) - what a great
way to make the most of the fish scrapings and vegetables!
Some of the feedback was:
"It was great to learn how to
fillet fish and how to make fish stock”
“I have never filleted fish and
didn’t know how to make sauces before this class”
“I really enjoyed the experience
and hope to put what I have learnt to good use”
There was great team work among the
participants and, at the end of the cooking session, we all sat down to enjoy
the food everyone contributed to so well! Thank you to AGSB for letting us utilise their new, high-tech
kitchen and for their partnership with CGF. We look forward continuing having our cooking classes there this
spring:
- Venison (25/2)
- Vegetarian
Punjabi (11/3)
- Mezze
(18/3)
- Risotto (15/4)
There is a selection of photographs from this session on the Cracking Good Food Facebook page. Click here to be redirected - and please remember to like!
No comments:
Post a Comment