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Scallops and Black Bream – Cooking Demonstrations
22 November 2013 from 17:00 - 17:40Free
Jayne from Yarty Cordials will be preparing pan fried Scallops with garlic vinegar and chopped parsley to start with, and will follow with fillets of black bream with chilli and lime vinegar.
The scallops and bream are sustainably sourced from the Solent, and Jayne will be pan frying the scallops with the Yarty garlic vinegar and chopped parsley. This is a simple, but delicious recipe that any aspiring cook can do. It takes very little time, but the results are outstanding.
The black bream is currently being caught in the Solent, superior to the farmed guilt head bream that you find in the supermarkets, it is similar to bass, a meaty white fish with great flavour. This is greatly enhanced with an asian twist by cooking it in Yarty’s very own Chilli and Lime Vinegar.
Yarty have been making cordials and premium fruit vinegars for many years for family and friends, using Old Family Recipes, from Jayne’s Grandmother Mabel who used cordials to cook. Yarty only use the finest fruit and not Concentrates or Inverted Sugar and it’s all hand made, hand bottled and hand labelled; it’s a True Artisan Drink,
|Pan fried Scallops with garlic vinegar, chopped parsley & black bream with chilli and lime vinegar|
- 22 November 2013
17:00 - 17:40
- Fred Duncannon
- 02392 413 576
- Farm Shop Cookery Marquee
Walled Garden, Stansted Park
Rowlands Castle, Hants PO9 6DX United Kingdom + Google Map
- 02392 413 576
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