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August 20, 2005
Impressions from Rickopolis
Before my wife gave me the present of a cooking class at Rick Stein's Seafood School, I didn't know who Rick Stein was. TV chefs from the UK are - apart from Jamie Oliver - not present in Germany at all (the Germans are currently breeding their own). Anyway, I read up a bit on Rick Stein and once we arrived in Padstow it became clear that he has left an impression on that little fishing village - "Rick Stein's Cafe", "Stein's Fish and Chips", "The Seafood Restaurant", "St. Petroc's Bistro and Hotel" and in addition a Deli, Patisserie and Gift Shop. Not to forget the "Padstow Seafood School", where I attended a day course in "Fish Cookery of Southern India".
Now, Padsow is a really nice Cornish fishing village, but tourism has somewhat taken over and this is especially true during the July-August holiday season. The town gets so full, you can't move. Really. We had booked a room above Rick Stein's Cafe (we got to eat breakfast in the Cafe) and so were right in the centre of the village. However, we had no luck getting a dinner booking in either the Cafe or Restaurant. We resorted to getting some fish and chips from Stein's Fish and Chips instead of eating the (expensive) real thing. So if you're going - make sure to ring well in advance to book a table!
The cookery course was really interesting and well conceived. I was in a group of 16 people (only 3 woman) and was pleasantly surprised by the lack of cooking "I can do that, easy" colleagues. In the morning we cooked (and ate) a total of three dishes (Mackerel Recheado with Kachumber Salad, Monkfish Caldine and Tumeric Fish with Masala Dhal and Cumin Puris) after watching our Chef Mark prepare the dishes in front of us. Then in teams of 2 (I partnered with Tony from Edinburgh) we tried to repeat what we had just observed and tasted. This included gutting and filleting the fish and then preparing the seasoning etc. In the afternoon we watched three other dishes being prepared (Stuffed Crab with Chili and Coriander, Goan Lobster with Cucumber and Lime and Shark Vindaloo). During the day the two Chefs gave tips and insight into cooking with and for Rick Stein.
I now also know what is supposed to be the most humane way to kill a crab. But I'll leave describing that technique for now. And you don't throw them in boiling water - that's for the lobster.
Posted by Matthew at August 20, 2005 05:46 PM