Fish – Cambridge Cookery School

Sushi Making Master Class

ccs — Fri, 04 Nov 2016 17:44:25 +0000

Our Japanese chef Hitomi rolls out the bamboo mats for yet another fantastic sushi making class! Her skill and experience are impressive and she makes the process of Sushi-making approachable as only someone can who rustles up Smoked salmon and avocado Sushi on a daily basis. This class will teach you all you need to know about Sushi making at home. We finish with a light supper of Miso soup and hand made sushi. In the unlikely event that you don’t manage to eat all the sushi you make or wish to show it off to somebody, we provide Bento boxes to take away.

The Art of cooking Sushi rice and making sushi vinegar
How to cut vegetables
Sushi vegetarian toppings
How to handle raw fish
How to make a variety of sushi: Nigiri, Hoso Maki, Futo Maki, California rolls, Temaki, Inari sushi.
Fantastic Presentation skills

8-week evening course – contemporary cooking

ccs — Tue, 27 Sep 2016 11:52:08 +0000

Now bigger and better! This is a comprehensive course for those who barely cook at all as well as those who cook, but wish to consolidate technique and improve comcidence. PLEASE NOTE: NO CLASS 25/10 DUE TO HALF TERM

The course covers:
Week 1 27/9: Knife Skills, boning, health & safety in the kitchen
Week 2 4/10: Stocks, soups and vegetables – the classic kitchen basics
Week 3 11/10: From Pastry to Panade – flour in baking, pastry, sauces and soufflés
Week 4 18/10: Everyday cooking – speed, health, seasonality
Week 5 1/11: Meat master class – prime cuts and slow cooking
Week 6 8/11: Fish master class – freshness, filleting, cooking methods
Week 7 15/11: Bread master class – all about bread, flour, yeast
Week 8 22/11: Italian master class – pasta, classic sauces, desserts

Testimonials “A fabulous, well-structured course exploring a broad range of culinary skills and providing an interesting challenge for novice and seasoned cooks alike. All conducted in a professional and good natured environment with just the right element of competition …or was that just me? Would wholeheartedly recommend to anyone with an interest in food, whatever their ability.” John Adamson

Autumn Fish!

ccs — Sat, 24 Sep 2016 12:23:14 +0000

Love fish but not too confident about cooking it? Our fish classes work with superb fish straight from Billingsgate. You will learn about sustainability, how to identify fresh fish, how to gut and fillet round and flat fish as well as which cooking methods suit which type of fish.

The autumn class includes sublime steamed Plaice en Papillotte, a classic open Danish “smorrebrod” of pan-fried plaice, a sumptious but super easy saffron scented fish soup and some of the best cold emulsion sauces to go with fish; Mayonnaise, Remoulade and Rouille.

Sushi Making Master Class

ccs — Fri, 23 Sep 2016 16:41:01 +0000

The Art of cooking Sushi rice and making sushi vinegar
How to cut vegetables
Sushi vegetarian toppings
How to handle raw fish
How to make a variety of sushi: Nigiri, Hoso Maki, Futo Maki, California rolls, Temaki, Inari sushi.
Fantastic Presentation skills

Summer Fish!

ccs — Thu, 09 Jun 2016 08:54:29 +0000

Healthy, delicious and versatile, fish is still regarded by many as difficult to cook. Sustainability is also and issue. All our Fish courses aim to revive your appetite for fantastic fish and to fill you with confidence to identify and buy the best fresh fish and how to cook whole, gutted and filleted. The summer fish course includes building your own smoke box for delicious smoked fish – easier than you think – Mackerel Tartar, pan-fried Sea bass with asparagus and avocado puré, pan-fried Plaice with brown butter & shrimps, and poached Swedish salmon with classic Hollandaise. For light and delicious summer meals – think British fish!

We use fresh fish straight from Billingsgate and guests prepare individual whole fish for each recipe.

We start our summer morning with coffee, tea and cake and finish with a large fish lunch with a glass of chilled white wine, enjoying everything we have cooked. Full recipe pack included.