Nick's New Scottish Cookery (Menu 5)

Seared scallops & pancetta, my tarragon chicken sauté with morels & silky orange chocolate pots


Seared Hand Dived scallops, crisp pancetta & butter sauce
My tarragon chicken sauté with chestnut & morel mushrooms, crushed potatoes
Silky smooth orange chocolate pots with Drambuie cream & chocolate shavings.

Additional information

We start today with the chocolate dessert - it's really simple to make, but it's all about the detail - which is where I come in, to show you how to make it perfect.
We elevate a silky smooth orange chocolate mousse to a fine dining masterpiece! As we put dessert in the fridge to set, the kitchen is usually taking delivery of a bounty of the freshest hand dived scallops.

I'll share my foolproof shucking technique and it's time for you to get stuck in to these beauties of the sea. The starter is a balance of textures and flavours, with crisp salty pancetta, silky butter sauce and sweet, seared scallops. You'll learn a lot here.

Next we'll take on my favourite sauté dish: tarragon chicken. You'll learn how to break down a chicken, about pan frying and caramelisation, deglazing, reduction of sauces and, of course, building flavour. It's a gutsy main course that I'll never tire of. Job done, sit back and enjoy with a glass of wine or two, good company and great food, cooked by you.

  • Where

    Port of Menteith
  • When

    Nov Sun 03
    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 Places required

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