Try something new this Spring and take a Colliers Cookery course. First up, on Sunday 15 March, is Steve Lyon (whose yummy mackerel recipe is below) teaching a day-long fun-packed Fish Skills Course. Steve isn’t only helping you to build your knowledge of preparing, filleting and cooking fish but also about its sustainability. The course is open to all levels. Steve will then be turning his attention to Young Chefs on Thursday 16 April where he’ll inspire his pupils to master both the basic and more complex skills of cooking a three-course meal.
Next is baking course on 23 April with cookery author, Charlotte Pike who demonstrates baking a type of bread, a tart and a cake, then it’s hands-on time for you. The best bit at Colliers Cookery is getting to enjoy what you’ve produced.
If you fancy getting a group together or have a special celebration, Colliers can also organise a bespoke course, tailored especially for you. Find out more about these and other courses at Colliers Cookery.
Fish skills with Steve Lyon photo: Colliers Cookery School
Seared mackerel with beetroot, horseradish and rocket
Serves: 4
Preparation time: 30 mins
Difficulty: Easy
Cooking time: N/A
Planning ahead:
Beetroot relish and horseradish cream can be made a day ahead and stored.
If no fresh horseradish is available you can use creamed horseradish.
Mackerel
2 x Mackerel, filleted and pin-boned
2tbsp extra virgin rapeseed oil
Horseradish Cream:-
300g Crème Fraîche
40g fresh horseradish, grated
2 tbsp horseradish cream
1 tbsp Dijon mustard
1x lemon, juiced
Salt
Beetroot relish:-
500g beetroot, cooked and finely diced
1 handful chives, chopped
1x lemon, juiced
Salt and Pepper
Rocket salad:-
70g rocket leaves, picked
2 tbsp extra virgin rapeseed oil
1/2 x lemon, juiced
Pinch of Sea Salt
Method:
Horseradish cream:-
For the horseradish cream, place the Crème Fraîche in a bowl add the grated horseradish, horseradish cream and Dijon mustard and mix together. Stir in the salt, pepper and lemon juice to taste
Beetroot relish:-
To make the beetroot relish, bind together the beetroot and 3 teaspoons of horseradish cream until it has an unctuous, buttery consistency. It should not be too dry or wet and should be a vibrant purple colour. Season to taste with the salt, pepper and lemon juice
Mackerel:-
Place a non-stick pan on a medium heat and add a little rapeseed oil. Season the mackerel and place skin-side down in the pan. Cook for 2 minutes or until golden brown and crisp
Turn over and then remove mackerel from the pan. Finish with salt and pepper and a squeeze of lemon juice
Lightly dress the rocket with a little extra virgin rapeseed oil, lemon juice and sea salt
To serve, spoon a serving of the beetroot relish onto the centre of a plate.
Lay one seared fillet of mackerel on top, and grate a little fresh horseradish over it.
Finish with a few finely chopped chives for a little colour
Place a small spoonful of horseradish cream next to this. Serve immediately
This recipe is courtesy of Steve Lyon. For this and other recipes go here.
Matty at ludlow market
Coming up in May
Croissants & Pastries with Mathieu – Wednesday May 13 @ 10:00 am – 4:00 pm
£100A hands on lesson with the artisan French baker Matty, who still makes and sells his delicious croissants, pastries and breads at the Ludlow market. You will have a fun filled day not only being taught how to replicate Matty’s authentic French croissants but also learn a variety of skills in making other types of pastries.