Last week my boyfriend and myself attended a 2 hour cook school class at Aberdeen based Nick Nairn’s Cookery School!
We both love eating out but probably love cooking more, we like to experiment with different flavours and styles, our favourite thing to make at the weekend is definitely different variations of pasta!
The benefits of home cooking for a healthy lifestyle is you know exactly what is going into your food, you are still able to track calories and portion size – you’re in control of the food you cook and the food you consume.
For David’s Christmas I gifted him the cooking class for us both, the dish was Monkfish & Crab Linguine – it was so much fun and totally worth it! As we arrived we were given a glass of either white or red wine and then sat down to a demonstration of how the dish is cooked, we both picked up some top-tips for easy cooking! Basic knife skills and an introduction to some handy kitchen equipment (that we have since purchased).
Our wine was topped up and we started cooking ourselves – the thing I loved about the class was that partners got to share a cooker so it made it more fun and we worked as a team to make our dishes as tasty as possible! After another vino top-up…we sat down and tasted our dish and WOW it was delicious (if I do say so myself)!
I loved the whole experience, I would highly recommend it for partners, families and friends! David and I enjoyed our time together doing something practical and fun on a Thursday night which would have otherwise been spent binge-watching a Netflix series, not that there is anything wrong with that but it’s always nice to mix things up a bit! We are already looking to sign up to another one.
Here is the recipe and method if you fancy trying it out at home with your other half, it’s super easy even though it looks slightly intimidating:
Linguine of fresh local crab, chili & basil with medallions of monkfish
65g monkfish in 5 small
65g white crab claw meat
(170g claw) (salmon flakes could also be used, or tinned crab)
45g olive oil (plus extra)
20g red chilli, finely sliced
20g shallot, finely sliced
9g flat leaf parsley, chopped
8g basil, chopped (plus a
sprig for garnish)
1 clove garlic (5g), finely
1 lemon, zest of half, juice to
milled black pepper
For the linguine, cook in a large pan of salted water on a rolling boil
for 8 mins. Drain, cool in cold water and toss in olive oil. Set aside.
Now make the oil infusion, which will be the main flavour base for the
whole dish. Pour the 45g olive oil into a saucepan and add the finely
sliced chilli, zest of half a lemon and the sliced garlic. Place over a low
heat and infuse gently for 5 minutes. Leave to cool.
For the crab, bring a pan of water to the boil and cook the claw for 12
minutes on a rolling boil. Remove and set aside. When cool, use a
teaspoon to remove the white meat from the claw.
For the monkfish, start with the fish at room temperature and pat the
pieces dry with kitchen towel. Heat a frying pan over a high heat, add a
splash of olive oil and when hot place in the unseasoned fish. Cook
hard for a minute or 2 until caramelised and coloured on one side then
remove to a warm plate to rest. Season now with salt and pepper. We
cook the monkfish medallions on one side only, otherwise they release
water and lose the lovely caramelisation. The pieces are small enough
for this to be enough time to have cooked it all the way through.
Reheat the infused oil in the saucepan. Add the crabmeat and
linguine and toss together to warm through. Add the chopped herbs
and season with sea salt, plenty of milled black pepper and lemon juice
Place on a warmed serving dish and put the rested monkfish
medallions on top.
Below: I dived right in before getting a photo (oops!)