Well the weather may be dismal but the cooking is great. Lots of classes have been posted on the website for this year and we hope to see you at some of them.
We also offer bespoke days so if you are a group why not think about a tailomade day at the cookery school. Great for a celebration or just a good day out.
If you are a business why not consider us for a great teambuilding day with a fabulous lunch as your reward.
We are holding workshops for children in the holidays so keep an eye on website or drop us a line by email info@merseaislandcookeryschool.co.uk to be added to the newsletter.
Hope to see you soon Amanda

Thanks for coming great cooking, good food and good company you know who you are. Here’s one of the recipes-please have a go.

Seabass bouillabaisse
2 small onion, sliced
1 fennel bulb, thinly sliced
1 clove garlic, sliced
8 ripe plum tomatoes, chopped neatly
half pint white wine
1 tsp saffron
1 bay leaf
12 tiger prawns, peeled and deveined
1 dozen mussels
4 sea bass

Sauté onion, garlic & fennel, when softened add wine, bay leaf, saffron & stock, reduce by half. Meanwhile, season seabass, oil & grill or roast. Add tomatoes to bouillabaisse. Continue cooking for a minute, add mussels, stir, when starting to open add prawns. Stir & season. Place in a bowl, place bass on top.

We had it with Lyonnaise potatoes but crust bread would be great too.

Mike Keen joins us next tuesday 22nd November. Try and join us.
We will be preparing and cooking a three course meal.
recipe of the week
Hollywood Kisses
130g plain flour
4tbsp light muscovado sugar
100g butter
3 drops vanilla
50g walnuts
20 pecan halves
Process all the ingredients except the 20 pecan halves(decoration) until you have a soft dough.
Using your hands make into walnut size balls and place on a greased tray. Press a pecan half on each one and bake in a preheated oven at 180 c gas mark 4 for 10-12 mins.
Remove from the oven and cool for couple of mins. Now transfer to wire rack. When cold dust with icing sugar

Dave Cook will be at the school on 23rd November. He has worked at some great restaurants including award winning Moro, Bocca di Lupo and the Tow Path.
He will bring something new and exciting.’Eastern Mediterranean Fish Supper’ Try and join us for a great day of cooking and eating. Places are limited so book early.
Amanda

Just a quick welcome to say hello to th e new Mersea Island Cookery School blog.

We’ll be using this blog to keep you up to date with what’s happening at the cookery school and to share some of our favourite recipes from our lovely chefs.

All the best

Amanda.