Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas.
- Starter: Prawn Bruschetta.
- Main Dishes: Monkfish & Salmon Kebab with Parmentier Potatoes.
- Dessert: Choose from the Food Sorcery favourites below
Old Pulteney, The Maritime Malt, has created the ultimate gift experience for any whisky and food lover, by partnering with top Manchester cooking school Food Sorcery to create the Coastal Cooking class.
The perfect gift idea for anyone who enjoys cooking with friends and family, Old Pulteney’s Coastal Cooking class is an interactive lesson that aims to teach attendees new kitchen skills in a relaxed atmosphere. Attendees will learn how to cook two seafood-inspired dishes, before sitting down and tucking into their hard work, all enjoyed over a dram of Old Pulteney’s 12 Years Old Single Malt, the core expression in the distillery’s collection.
The Coastal Cooking class is as much about learning and eating as it is about chatting and having fun, and each ticket admits two people. Attendees will learn to make a beautiful starter of butterflied prawn bruschetta with Old Pulteney & sea salt butter, followed by a main of monkfish kebabs with crispy greens and parmentier potatoes. A desert will be prepared by chefs, so attendees can tuck in and enjoy their meal.
Brand key messaging:
- Each expression in Old Pulteney’s range of single malt scotch whiskies captures the essence of its home on the Northerly shores of the Caithness Coast, in rural Scotland.
- Matured by the sea, Old Pulteney casks breathe the sea air year after year, leaving a distinctively briny taste that pairs perfectly with seafood dishes.
- Old Pulteney is a premium single malt that should be a mainstay of any whisky lover’s collection
- Old Pulteney is perfect for gifting or enjoying with loved ones, bringing flavours of the coast to wherever you are.
Old Pulteney 12 Years Old info & tasting notes:
40% ABV, £35
Perfect for whisky lovers and newbies alike, this wonderful expression marries together briny notes from the sea with sweeter notes from ex-bourbon American oak casks beautifully, creating the hallmark expression from the Old Pulteney family.
The perfect dram to enjoy with loved ones, Old Pulteney 12 Years old is a firm bodied and smooth single malt, showcasing sweet notes of vanilla, honey, dark caramel and cream, before developing into fruity overtones and fresh spice. A distinctive salty note, the result of a lifetime in partnership with the sea, is followed by a long and sweet finish – a beautiful whisky that should be a mainstay of anyone’s drinks collection.
Appearance: Deep amber, red golden (with a slight pink hue), sparkling with a copper glow.
Aroma: Medium to high intensity with a briny hint of sea air
Taste: Dry, medium bodied and smooth, redolent of honey and cream, faintly salty with a slight spicy note and a sweet, long-lasting finish.
Sourdough bruschetta – gamberi alla busarra – Starter
Ingredients – Serves 6:
- – 6xChunky slice of sourdough, toasted and rubbed with fresh garlic
- – 3 tbsp of extra virgin olive oil
- – 1 garlic clove, crushed and peeled
- – 1kg prawns, medium-sized, deveined
- – 3 cloves of garlic, crushed
- – 1 small onion, golden, peeled and finely chopped
- – 60ml of dry white wine
- – 200g of sun blushed tomatoes, finely chopped
- – 1 dried chilli, crushed
- – fine sea salt
- – freshly ground black pepper
- – 1 handful of parsley leaves, minced
- Heat the olive oil in a very large skillet set over a medium heat. Add the garlic and fry for a couple of minutes, until fragrant. Stir in the onion and cook until soft and translucent, stirring often so it doesn’t colour
- Add the prawns and cook for about two minutes per side, ensuring that they don’t overlap. Pour in the wine, increase the heat to medium-high and allow it to evaporate. Remove the prawns; transfer them to a plate while you carry on with the sauce
- Remove the garlic and add the tomatoes and crushed chilli. Lower the heat, cover and cook until the tomatoes have fallen apart and look saucy; add a splash of water if needed to help the sauce come together. Taste and season
- Now, put the prawns back into the skillet and stir to coat in the sauce. Increase the heat and sauté for about five more minutes, then remove from the heat and sprinkle with parsley.
- Serve on toasted sourdough rubbed with fresh garlic.
Old Pulteney & Sea Salt Butter – Starter – Optional Topping for Bruschetta
- – ½ block of unsalted butter, room temperature
- – ½ tsp of Maldon Sea salt flakes
- – 5ml Old Pulteney – this is really to your taste, we find that 5ml brings a delightful sweetness to the butter. if you want to bring the whisky flavour through more, try with 10-15ml.
- Place all the ingredients in a mixing bowl and combine well.
- Place a sheet of cling film on your working bench, spread butter in the centre, and chill until firm.
- Slice with cling film on and place on top of your favourite fish right before serving.
Monkfish & Salmon Kebab – Main
- – Salmon x 1 fillet
- – Monkfish tail x 200g
- – Shallot x 1
- – garlic x 1
- – bay leaf x 1
- – lemongrass paste x 1/3 teaspoon
- – fish or vegetable stock x 400ml
- – double cream x 200ml
- – 50ml x whiskey
- – Chives, chervil or parsley x handful
- – Green vegetables such as kale, asparagus. green beans, sugar snaps
- – Parmentier potatoes
- Finely dice the shallot and crush the garlic into a paste.
- Sauté the shallot in oil over a medium heat for 4 minutes, then add the garlic and stir through. Cook for another 2 minutes.
- Stir in the lemongrass and add the bay leaf. Cook for another minute.
- Turn the heat to medium-high and add the whiskey. Reduce by half, then add the stock. Bring to a rolling boil and allow to reduce by half again.
- Add the cream and reduce until thick and glossy with the appearance of condensed milk.
- Pan fry the fish, skin side down if it has skin, then finish cooking in the sauce.
- Cook the greens in a saute pan, or in water.
- Finish the veloute sauce with chopped herbs.
- Serve the fish with Parmentier potatoes, green vegetables and the veloute over the top.
Parmentier Potatoes – Main
- – 500g floury potatoes, peeled and cut into 2cm cubes
- – 2 garlic cloves, bashed
- – 2 rosemary sprigs, needles picked and finely chopped
- – 2 tbsp vegetable oil
- Dice the potatoes into 2cm cubes and add to a mixing bowl.
- Crush the garlic with salt, add to the bowl.
- Add the oil and mix everything together.
- Heat a frying pan until hot and then saute the potatoes until golden brown on all sides.
- Transfer to a baking tray.
- Pick and chop the rosemary and scatter it over the potatoes.
- Bake in the oven for 10-15 minutes until crispy.
Use the link above to explore the Food Sorcery favourite dessert recipes