โœ WEEK 8: Kevin's Kitchen + Your Live Class
Itโ€™s the last week of the smoking module which meansโ€ฆtime to get creative! Play around with different aromatics and smoking fuels and if youโ€™re wondering what to do with any leftover fish, Kevin has a delicious chowder recipe to make sure nothing goes to waste.
Share with the community
If youโ€™re after any inspiration for your dish or have some questions ahead of the live class - ask away in the #LiveClass channel. This is also where you can share your sketches, recipe development process or even any interesting ingredients youโ€™re planning to use in your dish.
๐Ÿ“™ Get Ready To Go Live
Your Brief For The Live Class
For the fish smoking live class your challenge is to create your own fish recipe using either hot or cold smoking techniques. If youโ€™re doing a long cure or hot smoking outside, you can prepare this ahead of the class.
If you haven't already...
Make sure youโ€™ve booked your spot for the live class. You can click the button below to book onto the video call! And be sure to read up on the live class brief and the tips provided before the class to make sure that youโ€™ve got everything prepared ahead of the session.
๐Ÿณ Kevin's Field Kitchen
Irish Fish Chowder
As one of the largest islands in Europe, Ireland has a considerable amount of coastline, and this can only mean one thing: seafood! This recipe makes the most of all there is on offer - from haddock and hake to mussels and Dublin Bay prawns, all cooked together in a creamy white wine sauce, this dish works just as well topped with mashed potato, and baked into a fish pie.
Visiting Colclough Walled Garden
The garden has embraced native Irish vegetation as their centerpiece. It has been restored to its former glory with the help of the Royal Horticultural Society of Ireland and is truly a hidden gem in the South East of Ireland.
๐Ÿ“– Further Reading
The perfect companion to a cup of tea, have a read of our articles to discover more about Irelandโ€™s culture. A country deeply connected to the land and sea, which throughout history has made the most of the natural resources available to them.
Irish Turf - A Piece of the Past
The story behind turf which chef Alison uses to smoke hake. For many, turf (or peat) brings back childhood memories of grannyโ€™s kitchen.
The Science Behind Fish Smoking
As one of the most ancient forms of food preservation, fish smoking is a simple process but what is the science behind fish smoking?
Ireland's Love-Hate Relationship With Fish
For an island nation with a wealth of diverse fish just off its shores, Ireland's relationship with seafood has often been choppy but now it's seeing a seafood renaissance.