Mourne Seafood Cookery School

Opening Hours Over Christmas

phouston — Tue, 20 Dec 2011 10:12:44 +0000

The Mourne Seafood Cookery School will be closed from 1pm on Wednesday 21st December and reopening from Wednesday 4th Januaryat 9am.

You can still purchase vouchers online, see our home page for details.

Wishing everyone a Happy Christmas & Peaceful New Year!

Wishing you a Very Merry Christmas & New Year!

phouston — Thu, 15 Dec 2011 10:04:16 +0000

Wishing all our customers a very Happy Christmas and Peaceful New Year!

Winner of Competition for 2 Vouchers for a Full Day Seafood Masterclass

phouston — Thu, 15 Dec 2011 10:02:40 +0000

Congratulations to Mrs Hazel Larkham from Larne who won our competition for 2 people to enjoy a Full Day Seafood Masterclass at the Mourne Seafood Cookery School situated overlooking Kilkeel harbour. Thanks to everyone who entered.

Give A Truly Delicious Christmas Present – Gift Voucher

phouston — Tue, 06 Dec 2011 09:46:31 +0000

Only 18 Days to Christmas Day! Why not give a gift that your loved one can look forward to, once all the excitement of Christmas is past. Ideal gift for someone who has everything.

Buy a Gift Voucher to any value towards a cookery class.

Ideal for novices right up to those who love Masterchef. Available online or book by phone.

Tel: 028 4176 2525

Don’t forget to enter our Competition online!

WIN – 2 Full Day Cookery Vouchers

phouston — Mon, 05 Dec 2011 10:10:16 +0000

As a thank you to everyone who has subscribed to ours newsletter. We are offering you the chance to win 2 Full Day Cookery Class Vouchers – worth £260.00 – either as a New Year treat for yourself or as a fantastic Christmas Gift!

Visit our site and enter now!!! Closing Date 15th December 2011.

Wishing you all a very Happy Christmas!

Christmas Crispy Langoustines Cooked in Lime & Ginger & served with Dragons Breath Star Ginger Chili Jelly.

webmaster — Fri, 02 Dec 2011 19:52:35 +0000

Ingredients

Langoustines Shelled
Limes
Garlic,
Ginger
Tumeric
Cornflour
Fresh Coriander
Harnett’s Rapeseed Oil
Dragons Breath Star Ginger Chili Jelly (see our featured products on website)

Method

Mix the line juice, garlic, chilli, ginger & turmeric in a large bowl & leave to infuse for a couple of minutes.

Dry the prawns with kitchen roll and use a sharp knife remove the black vein alon the back of each prawn. Add the prawns to the lime marinade & mix with a spoon ( avoids staring your hands). Cover and chill for approximately 30 minutes.

Sift the cornflour onto a large plate. Coat the prawns lightly in cornflour. Heat the Harnett’s Rapeseed Oil in a large frying pan and fry the coated prawns for about 3 minutes, turning occasionally until just cooked and crisp. Drain onto kitchen roll, then cover and keep warm. Repeat until all prawns are cooked. Garnish with freshly chopped coriander and skewer onto a cocktail stick and serve immediately with Dragons Breath Star Ginger Chili Jelly Dip on the side. Dress plate with wedges of freshly cut limes.

Ideal party food for festive entertaining.

Festive Seasonal Scallops Served on Garlic Bread & Dry Cured Bacon, Topped with Minted Pea Puree.

webmaster — Fri, 02 Dec 2011 19:51:25 +0000

Ingredients:

12 large scallops, corals removed
50g butter
3 Rashers of Cunningham’s Dry Cured Bacon
2 shallots, finely chopped
125g frozen peas
dash of sherry
salt and black pepper
2 tbsp fresh chopped mint
1 tbsp of cream
1 tbsp Harnett’s Rapeseed Oil
2 Scallions shredded and deep-fried, to garnish
Garlic Butter
1 French Baguette

Serves 12

Method:

Melt half the butter in a small saucepan and cook the shallots until soft. Add the peas and the dash of sherry. Cook on a low heat for 5- 10 minutes. Season and stir in the mint and cream. Leave to cool slightly. Process the pea mixture in a food processor until it is smooth.

Cut your baguette into 12 slices and smother in garlic butter, and grill until golden brown.

Grill Cunningham’s Dry Cured Bacon until crispy, and leaved to the side.

Meanwhile, heat the remaining butter and oil in a pan and sear the scallops for 2-3 minutes each side.

Cut your bacon rashers to the width of the garlic bread and place on top, then serve the scallops topped with the minted pea and garnished with the shredded scallions.

A delicious bit sized canapé which could grace any event.

Minister Arlene Foster Cooks up a Storm

phouston — Thu, 13 Oct 2011 16:25:17 +0000

Minister Arlene Foster visited the Mourne Seafood Cookery School and cooked up a storm with our chef Jonathan Hall. She was interested to view all the different types of fish locally caught such as Gurnard, Haddock, Sea Bream, Halibut, John Dory, Langoustines, King Scallops, Oysters and Mussells. She sampled King Scallop, with Pancetta and Beetroot Reduction, and Asian Battered Gurnard and Langoustines. She was very impressed with the facilities. Mr Wesley Newell chairperson presented her with “A Taste of Mourne” Hamper which included the fabulous locally produced Red Dog Sour Cherry Chilli Jelly, Raspberry Chipotle BBQ Sauce, Cranberry Chilli Jelly, along with Harnett’s Rapeseed Oil and Pukara Blackcurrant Balsamic Vinegar.

HRH Prince of Wales & HRH Duchess of Cornwall

phouston — Fri, 30 Sep 2011 11:54:20 +0000

HRH Prince Charles and the HRH Duchess of Cornwall paid a very special visit to the Mourne Seafood Cookery School on 8th September. They sampled some of the excellent local produce including Harnett’s Rapeseed Oil, award winning White Water Brewery Belfast Ale, RD Foods Award winning range of chilli jellies and tangy sauces, Cunningham Butchers Dry Cured Bacon and Mourne Seafoods naturally smoked haddock.

HRH Duchess of Cornwall joined in with a class and our chef Jonathan Hall and made the dish we have now renamed Haddock Royal, made with naturally smoked haddock in a rich creamy dry cured bacon sauce on a bed of pan fried locally sourced potatoes. She thoroughly enjoyed her time and wished that she could have stayed longer as she loves seafood and was very envious of our wonderful fresh fish display.

Why not follow in the steps of Royalty and join in one of our excellent Seafood Masterclasses overlooking Kilkeel harbour.

Congratulations To Chris Fearon On Getting To The Final

phouston — Fri, 03 Jun 2011 11:07:25 +0000

We knew Chris would do it! Well done Chris and all the very best in the final of the Great British Menu – you’ve done yourself proud!

Friday 3 June BBC2 6pm – the winners of this year’s Great British Menu prepare for the People’s Banquet.