Soup skills at the Nick Nairn Cook Schoolshare chefs secrets at the nick nairn cook school
Class is currently full

Nick's New Scottish Cookery (Menu 3)

Wow dinner-party soup, Scrabster market fish, West coast mussels and hot Blairgowrie raspberry soufflé


Courgette, Basil & Parmesan Soup with Tapenade
Market fish, Wilted greens, butter smooth mash, West Coast Mussel and white wine veloute
Hot Blairgowrie Raspberry Soufflé and vanilla ice cream

Additional information

When thinking of a dinner party, soup can sound a little mundane, but this is definitely one to impress. The flavours are akin to a gutsy pesto – and the tapenade garnish dresses it up for guests.

For the main, fresh West coast mussels will be cleaned, cooked and shucked & added to your classic white wine cream sauce. Smooth mash will be prepared and fresh seasonal greens will be wilted all in preparation for the star of the show: the fish.

For me, a good crisp skin on a well cooked piece of fish is pretty close to my culinary nirvana – and if you don't agree I think this might change your mind.
I know how to fast track home cooks to getting it right first time.

Dessert is a feather light, sherbet burst of a soufflé. As I show you the know-how, it may get a little bit scientific, but understanding what happens as you whisk away at your egg whites will help you recognise what needs to happen for your recipe to work. It's the secret to a proud cloud of a soufflé that will have you grinning from ear to ear with
achievement! A brilliant way to spend a day.

  • Where

    Port of Menteith
  • When

    Nov Fri 29
    10:00 am 4:30 pm
  • Class type

    Nick Nairn Class
  • Chef's Club Points

    10 explain »
  • Chef Tutor

    Nick Nairn
  • Price includes

    • 6 Hours demonstrations & hands on cooking
    • PDF Recipe pack
    • Morning coffee
    • Lunch
    • Drinks
    • Chef's Club Points
Price (each)£179.00 Class is currently full

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