I have fallen in love with Barcelona, and the Catalan cuisine. Barcelona is not only about Gaudi............
From what I could see over the two-day course, I believe Rick Stein's concept is that the whole morning would be a hands-on expeirence revolving around lunch, and one eats what one cooks. (Part 1 of my blog.)
The afternoon is spent with a glass of wine, watching a cooking deomonstration by the chef (usually a complicated dish) and students can ask many questions as they like.
It was Chef Andy who did the afternoon demonstration of two dishes: Merlan frit en colere (Deep-fried whiting) and Gratin of Seafood.
This November, my sons and I signed up for a 2-day course on 'Original Fish and Shellfish' at the Padstow Seafood School located in Cornwall, UK and operated by the famous chef, cookbook author and TV Star Rick Stein.
The two-day course explores the techniques and ingredients of handling and preparing fish, featuring many of the dishes that are on the menu at The Seafood Restaurant.
The exercise was to initiate my two sons, Jonathan and Julian, into cooking. I was not sure whether the experience would entice them into the mystical world of cooking, or if they would abandon ship after the first day. It was all a gamble, but I was willing to take on the challenge. I have followed Rick Stein's path for years and own a number of his cookbooks. In my heart of hearts, I placed my complete faith and trust in Rick Stein, that he would turn my sons into great cooks.
When it comes to puchasing ingredients for food, you cannot beat London's food market. The day I arrived London, I immediately set off for Borough's Market and went nuts over the variety of seafood, vegetables and meat.
I bought monkfish and clams at my favourite fish store, then cepe mushrooms (now in season), sea asparagus, flat leaf parsley, thyme, baby carrots............!
The monkfish was filleted by the fishmonger, and I used the clams to cook with the monkfish. Only the tail is edible with Monkfish, but the meat is delicious, tasting like meat rather than fish. However, you have to make sure all the membrane is removed or the fish will be rubbery when cooked.
The cepe mushroom is a true delight, and I simply stir-fry this with a few thin slices of garlic, plenty of olive oil and chopped parsley to finish.
The sea asparagus is blanched; mix in plenty of butter when hot. Needless to say we had a wonderful time!
Upon received of Annie’s new book, one of so many dishes, the “Sweet and Sour Pork” which reminds me my teenage time. Meanwhile my son, Jesse’s friends (10 persons) came to my home yesterday. As usual I cook dinner for them, I choose, follow and cook “Sweet and Sour Pork” with a pan! It comes out very delicious and I would say no where else you can find it out but cook at home with Annie’s book. All these young men and girls including myself enjoy with this dish so much. There for I specially explained to all these young men and girls that is “Annie牌咕嚕肉”!
Basics (8)
