Learn and Cook Tonight’s Dinner for family or friends
A full Ricky M cooking class and tonight’s 3-course meal to take home
Join Ricky M for a full 4 hours cookery class in his kitchen studio most Thursdays. Ricky will provide absolutely everything. Together we’ll prepare from scratch a fabulous 3 course meal that you can put on the table the same night at home for 4 to 5 people. All you will need to do is to warm it up, occasionally do some minimum last minute cooking and take care of presentation. All the meals have been designed for same-day cooking followed by final preparation and each changing menu takes on something of a theme. Plenty of extra know-how, food chat and fun, as always.
Price: 75.00 euros per attendee
One additional person can attend the class with the main participant for an extra 25 euros (payable on the day and for participation in class only).
Below are the menus Ricky will be cooking on the next few Thursdays for this class and dine special. You can book directly at the bottom of the page.
Thursday 17th February 11.00am
Spaghetti Puttanesca, Osso Bucco, Classic Tiramisu
We’ll cook a primi piatti of one of Italy’s most understated pasta dishes using olives, capers, anchovies, tomatoes and olive oil. Staying in Italy we’ll slow-cook the unctuous shin of Ternera which will be served with a double cooked Goats Cheese & Thyme Polenta and buttered Spinach. For dessert we’ll construct a truly authentic Tiramisu with serious coffee flavours.
Thursday 24th February 11.00am
Salt Cod Fishcake, Papaya & Tomato Salsa; Jamaican Chicken Hotpot, Rice & Peas; Mango Panna Cotta
We’ll make small fishcakes with locally sourced salt cod, a chunky fresh salsa with red onion, papaya, tomato, chili and fresh coriander. A slow-cooked Jamaican style chicken hotpot with strong hints of fresh thyme and allspice; traditional Jamaican rice and red beans. Learn how to make panna cotta and give these individual portion desserts a tropical flavour.
Thursday 3rd March 11.00am
Confit of Salmon, Iberico Pork Schnitzel, Provencal Prune Tart
Our first course will be prime salmon fillet poached very slowly - barely cooked - in olive oil. We’ll make a smooth cold cauliflower cream to accompany and served with salad leaves and French toast. Combining the best Spanish pork with one of the best methods in cooking - paniere - the main course will be served with a slow-cooked Ratatouille and our own crafted gnocchi. Melt in the mouth pastry tart with prunes and almond cake filling.
Thursday 10th March 11.00am
Smoked Haddock Chowder; Chili-cornbread stuffed Turkey Ballotine, roasted garlic & parsley Potatoes; baked Lime & Holy Basil Cheesecake
More than a hint of some favourite dishes from the States here! We’ll learn the skill of producing a ballotine, so easy to finish at the last minute (which is what this class is all about). We’ll also make accompaniments to the main course plus a chowder and a delicious cheesecake using Thai Basil.
Classes are available to book on the following 3 Thursdays in March. Menus to follow, but in the meantime please contact Ricky if interested.