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Seafood & Shellfish

These courses are an access anytime e-learning resource provided free of charge by The Devilled Egg Cookery School which anyone can join.

Squid

deep fried squid

This video will demonstrate how to prepare squid and then show you how to deep fry it to make a delicious meal.

Squid
200g flour
1 tablespoon of smoked sweet paprika
1 teaspoon of turmeric
Herbs – such as parsley, dill or coriander
Fresh pepper

Cooking oil

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Prawns

cooked prawns

For this demonstration we will show you how to prepare and cook prawns to create a simple and tasty prawn dish, served with tomatoes, spinach.

200g raw prawns
2 large red tomatoes
1 tablespoon of capers
Large handful of wild garlic
2 tablespoons of sherry
100g spinach leaves

Slice of bread, toasted

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Lobster

cooked lobster

Freshness is everything with lobster. Learn how to dispatch a live one in the most humane way possible, and how to make a simple but beautifully-matched celeriac risotto accompaniment.

1 large lobster
200g butter
1 small celeriac, cubed
1 shallot, finely chopped
200g risotto rice
850ml fish or shellfish stock
Pinch of saffron
1 teaspoon of white miso
Dill sprig to decorate

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Mussels

cooked mussels

Steamed mussels can be made ready in as little as 10 minutes, and we can think of very few ways to create such a delicacy that involves so little work.

This demonstration shows you how to prepare mussels and cook them in a light and creamy cider broth.

1 kilo of mussels
1 leek, julienned
1/2 teaspoon of chopped fresh thyme
1 teaspoon of dijon mustard
200ml cider
100ml double cream
2 tablespoons of chopped parsley

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Clams

cooked clams

We’re taking our first look at clams. We’ve already introduced mussels as an ingredient, and clams are similar in many ways so, if you know a recipe or technique that works for one, chances are it’ll work for the other.

300g live clams
1 chopped fennel
1 finely chopped red chilli
2 cloves of garlic, sliced
200ml wheat beer (plus extra for steaming)

To finish:
200g fresh rocket
200g of cooked spatzle
Zest of half a lemon
Sprinkling of toasted almond flakes

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Cockles in a Seafood Stew

cooked cockles

This seafood stew is an excellent introduction to cockles. Even better, it cooks in under an hour and only takes 10 minutes of actual work – a bit at the beginning and a little more at the end.

1 large tablespoon of butter
1 teaspoon of oil
1 small leek, sliced
1 small fennel, sliced
3 sticks of celery, sliced
10 Yukon gold potatoes, cut into bite sized chunks
1 teaspoon of cumin seeds
2 cloves of garlic, sliced
200ml cider
2 bay leaves
400ml fish stock
200ml double cream
500g of molluscs (clams, cockles, mussels)
200g cubed haddock
1 small bunch of parsley, chopped
1 lemon

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Pan Fried Scallops

pan fried scallops

Pan-fried scallops are just fantastic. This tutorial explains precisely why they taste so good, and how to achieve perfect results every time.

We also prepare Jerusalem artichokes two ways, serving them alongside the scallops for a deliciously indulgent starter.

Usually you would need no more than three scallops per person. Two might be more appropriate if you’re dealing with really large specimens.

6 scallops
300g Jerusalem artichokes, plus one for the crisps
200ml beef stock
150ml milk
Butter (room temperature)

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Oysters

oysters

Those of you who already love oysters – we know you’ll enjoy both these recipes. However, it’s the skeptics that we’re really reaching out to here… if you haven’t tried oysters in a while, or at all, now is the time.

The demonstration will show you how to shuck, prepare oysters and how to make Oyster Hush Puppies (think of southern fried chicken, but oysters!) served with a Bloody Mary Jelly

Bloody Mary Jelly:
250ml tomato juice
6 gelatine leaves
1 tablespoon of finely chopped onion or shallot
1 tablespoon chopped celery
Tabasco sauce to taste
Decent pinch of salt and pepper
Grated fresh horseradish to taste
Lemon zest from 1/2 a lemon
Dash of Worcestershire sauce
Pinch of ground black cardamom
2 tablespoons of chilli (or plain) vodka

 

Hush Puppies:
6 freshly shucked oysters
100g buttermilk
200g plain flour
1 tablespoon of Creole seasoning (1 teaspoon paprika, 1teaspoon of dried oregano, 1/2 teaspoon of ground black pepper, 1/2 teaspoon of dried basil, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, 1/2 teaspoon thyme and 1 teaspoon of dried garlic and onion)
200g cornmeal
Oil for deep frying

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