First course, The Starter...Spring Onion Steamed Mussel
with Tomato, Pickle Relish, Guinness splash & Clover Garni
We always begin our Cooking Class with a little starter...This is an
audacious way to get everyone's Paddy's Day on.
So, twas the night before St. Patrick's Day...and the Long dining table was set for 18 with mini clover bouquets. The guests began to arrive as usual, greeted with green champagne or Guiness, and this festive little starter.Thus began our most outrageous Cooking Class ever! Only two couples appeared at first. As usual they began to chat and party. The Chefs waited impatiently, because all the dishes must be timed to the minute, in order to both demonstrate and serve in 4 hours.
At once buoyant and festive, the mood began to rapidly deflate. We nervously noticed how freaky the green Champagne looked and there was some distinct finger thumping on the kitchen table. Then, just as it appeared our Irish evening was a complete bust, we could hear and see, almost like a space ship landing, a famous hotel shuttle pulling into the drive? Out poured an appalling collection of revelers, each with a whacky green metallic top hat and waving an oversized, plastic champagne saucer with shamrock motif. It was clear the party had already started by their zig zag progression up the stone path.
One dozen curious, but intriguing, characters trouped across our adobe threshold. First, the possible group leader, an aging blond woman, with a thick French accent and big red lips, followed by two very young men in tennis attire. Next, a couple who should be from India? Coming immediately after, was one very athletic looking man, with a cigar, and big white teeth, a really tiny lady who could have been a "you know what", three gorgeous girls in skimpy dresses with fancy high heeled shoes, a man in a Hawaiian shirt, who looked like a basset hound (if he were a dog), and finally the one we later referred to as, "the dowager queen" and the Chefs secretly sighed, sprang into action... "let the games begin".
We simply filled their kitschy glasses, as they requested, and they proceeded to gobble up this luscious little starter as if it were a shot of Irish Whiskey.
Spring onion steamed mussel with Tomato, Pickle Relish, Guinness Splash & clover garni
18 mussels, 1/2 cup chopped green onions, Kerrygold Butter,1 large tomato chopped,
5-8 cornichon pickles chopped, Guiness and 18 fresh clovers.
Scrub mussels and check for rejects. In a large skillet put 2 Tbls. Kerrygold Butter and 1/4 cup chopped green onions, salt & pepper. Sauté lightly (2 min.) then add 1 cup of chicken broth. Bring to the simmer and add mussels. Steam covered on medium for 5 minutes or until open. Remove top half and secure bottom mussel on a lump of mashed potatoes in the middle of small plate. Add slash of the cooking liquid with some onion and sprinkle with a bit of tomato and pickle. Finally add a dash of Guiness and the clover garni.
Oyster crackers make a fun add.
Next we began to demonstrate the 2cond course, and
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