Mourne Seafood Cookery School

Christmas is almost here!

Amelia — Wed, 14 Dec 2016 08:53:17 +0000

Looking for the perfect Christmas present then look no further.

Treat someone special this Christmas with a gift voucher for our Seafood Cookery Classes.

We have various classes on offer which include the following:

2.5 hour class consisting of 3 courses which costs £50 per person
3.5 hour class consisting of 4 courses which costs £75 per person
5.5 hour class consisting of 5 courses which costs £120 per person

Whether you are just starting to cook seafood or have been for years our classes cater for all levels. Each class starts at 10:30am and our chef Roger Moynihan is on hand to guide you with expert tips and knowledge of how to prepare the best dish.

With new class dates added there’s no better time to buy that perfect gift.

You can also book a private class for family or group outings with your family and friends or your work colleagues in the New Year, or we can also provide cookery demonstrations.

To purchase a gift voucher please visit the Cookery Classes section on this website or call our office on (028) 4176 2525.

Make this Christmas a memorable one!

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Breakfast Kippers & Kedgeree Back in Foodie Fashion

Amelia — Wed, 24 Feb 2016 11:12:59 +0000

The humble kipper is back in fashion for breakfast, but with a modern twist. As part of Tourism NI’s Year of Food & Drink Celebration. January is breakfast month. Roger Moynihan, head chef at the Mourne Seafood Cookery School has devised two recipes to use these traditional favourites as part of his Kilkeel Kipper Benedict & Smoked Haddock Kedgeree recipes. They are ideal as a light breakfast or brunch if you are having friends or family stay over. This trend is following in the footsteps of the best foodie restaurants in London, where kippers are firmly back on the menu.

Herrings known as Silver Darlings are caught and landed at Kilkeel then using the traditional methods are sliced in half, salted, and smoked to create the distinctive flavour of the kipper.

Kippers are an oily fish high in Omega 3, easy and quick to cook. This recipe does the hard work for you by stripping the rich succulent, plump kipper flesh of the bones and adds it to the rich creamy Hollandaise sauce.

Sales of smoked fish are on the rise also with Kedgeree making a come back. This favourite has it’s origins from the age of Empire but with culinary tastes truly international this combines the best of locally caught and smoked haddock with the spices and flavours of India. Once the preserve of the gentry you too can have your Downton Abbey brunch.

For those who would like to buy kippers or smoked haddock, then you can visit The Harbour Store Fresh Fish van located on the quayside at Kilkeel Harbour or get them delivered directly to your home from MourneFishbox.com.

If you would like to develop your culinary skills further and learn more great recipes, with hands on tuition, then book a seafood Masterclass at the Mourne Seafood Cookery School, overlooking Kilkeel Harbour, home to the freshest locally caught seafood.

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Tantalize Your Taste Buds – Local Artisan Producers

Amelia — Wed, 24 Feb 2016 11:06:22 +0000

Kilkeel Loves It’s Artisan Producers.

Kilkeel is not only renowned for its great seafood, as it is home to Northern Ireland’s largest fishing fleet but has a wide range of artisan food and drink producers. The scenic beauty of the Mournes and it’s rich fertile landscapes make for great meat, dairy, poultry, vegetables, cereals and local beverages. There is a long held tradition of baking whether local soda and wheaten breads, with family recipes handed down for generations for Christmas Puds, cakes, tray bakes with new influences for American inspired chilli jams, and BBQ sauces.

However the range of local seafood landed at Kilkeel harbour, is what Kilkeel is famous for, with langoustines, lobsters, crabs, haddock, gurnard, pollack, scallops, oysters, mussels, herring and mackerel just some of the rich bounty landed fresh from the Irish Sea and Carlingford Lough. For those who want to learn how to fillet, cook and enjoy our fresh seafood, then come and visit the Mourne Seafood Cookery School, which uses our great local produce in many of it’s recipes. You can also enjoy these wonderful food and drink offerings in many local restaurants and cafes as well as across N Ireland.

The Mayor of Newry, Mourne & Down District Council was in attendance celebrating the Council’s Taste Junction Branding being launched to celebrate the Year of Food & Drink in partnership with Kilkeel Development Association and the Mourne Seafood Cookery School.

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Kilkeel Kippers Benedict

Amelia — Tue, 09 Feb 2016 14:33:42 +0000

This simple and beautiful breakfast dishes replace eggs with some lightly poached kippers.

Ingredients

Kipper fillets 500g, cooked and flaked coarsely
4 Muffins

For the Hollandaise sauce:
butter 100g
egg yolks 2
lemon juice

Method

Put the kipper fillets into a heatproof container or pan and pour boiling water from a kettle over them. Leave to rest 10 minutes till the fish will come fairly easily off the bones. Carefully remove every small bone.

Make the Hollandaise sauce.

Melt the butter in a small pan. Put the yolks in a heatproof bowl over a pan of simmering water. Slowly beat in the butter with a whisk, trickling it slowly into the egg yolks. Season with lemon juice and salt then remove from the heat. Give it a regular whisk to stop it separating.

Split and toast the Muffins and spoon a little hollandaise on to each. Divide the kipper pieces between the muffins, spoon over the rest of the hollandaise and grill for a minute or two till golden. Eat & enjoy immediately!

This dish Serves 2

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Example

Amelia — Mon, 01 Feb 2016 14:18:37 +0000

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Cookery Masterclass Videos

Amelia — Tue, 03 Mar 2015 09:58:10 +0000

Watch celebrity chefs cooks signature seafood dishes at the Mourne Seafood Cookery School. These were filmed at our recent series of Masterclasses hosted by Paul Rankin, Danny Millar (Head Chef of Balloo House), Noel McMeel (Head Chef of 5* Lough Erne Golf Resort), Nick Price (Head Chef of Nick’s Warehouse) and Andy Rea (Head Chef of Mourne Seafood Bar). Each chef demonstrates, step by step, how to cook their signature dish, sharing their passion for quality, fresh, local seafood and other regional products.

Paul Rankin Cooks Grilled Kilkeel Prawns With Garlic Butter

Andy Rea Cooks Seared Scallops with Linguine, Wilted Greens and Chilli Garlic Oil

Danny Millar Cooks Razor Clams with Chorizo and Squid

Nick Price Cooks Baked Hake Pepperonata

Noel McMeel Cooks Fresh Pollen with Salted Squid, Lobster, Asparagus and Citrus Foam

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