It's no April fool, Tony Singh's back! With Balinese kebabs, duck stovies, parkin, & cardamom chocolate mousse...
Balinese fish skewers with pineapple sambal
Confit duck stovies
Singh Parkin and blue cheese
Turkish coffee & cardamom chocolate mousse
We've done a few classes with Tony now, and they're always a delight. Our customers rave about his friendly style and great food. Today, Nick will be doing the class alongside Tony.
Tony's unique spicy Scottish style starts today with Balinese fish skewers with pineapple sambal - a fresh condiment made with chilli, pineapple, heaps of lovely coriander and coconut. If you like Thai flavours you'll love this fresh, spicy starter. The skewers sing with south-east Asian spices which coat the fresh white fish... It's making us hungry already.
For Tony's duck stovies, he mixes traditional Scottish stovies with a pinch of France, a shift upmarket with the duck, and a dash of Asian spice - the outcome, utter deliciousness.
Tony is famous for his puds - so he's doing two. First parkin - a traditional Yorkshire cake full of treacle flavour. In typically left-field Tony style, he pairs it with a fab creamy blue cheese. And you'll be surprised how good it is.
The second pud is an indulgent chocolate mousse, given an Eastern spin with cardamom and coffee and topped with pistachios. What a treat.
This is a chance to cook with two wonderful Scottish chefs, and eat some fantastic food. The session is guaranteed to be good fun, full of tips, hints and maybe a few stories, too. Don't miss out! Book now.