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Cooking Together Coastal Inspired – Recipes

Cooking Together Coastal Inspired Recipes

Our cooking together events are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. 

We Cooked:

  1. Starter: Beer Steamed Mussels.
  2. Main: Crumbed Plaice with Green Mash.
  3. Dessert: Choose from the Food Sorcery favourites on the link below.

Beer Steamed Mussels – Starter


  • 2 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoons (30 ml) butter
  • 1 bottle 341 ml pale ale
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 kg mussels, cleaned
  • 60 ml double cream
  • Salt and pepper


  1. In a large pot, soften the shallots and garlic in the butter for 2 to 3 minutes. Season with salt and pepper.
  2. Add the beer, Worcestershire sauce and reduce for about 5 minutes or until there is about 60 ml (1/4 cup) of liquid left at in bottom of the pan.
  3. Add the mussels. Cover and cook, stirring frequently, until the mussels open, which should take 4 to 5 minutes. Discard any unopened mussels. Add the cream and stir to combine. Adjust the seasoning.

Crumbed Plaice with Green Mash – Main

Ingredients – Serves 4:

For the Crumbed Plaice:

  • plaice fillets, skinned
  • 75g of plain flour, seasoned
  • eggs, beaten
  • 50ml of whole milk
  • 175g of breadcrumbs, fine
  • 1 knob of butter
  • 2 tbsp of sunflower oil
  • 1 pinch of salt
  • 1 pinch of pepper

For the Green Mash:

  • 450g of potatoes, peeled and chopped
  • 75ml of milk
  • 40g of butter
  • 15g of flat-leaf parsley
  • 1 pinch of salt


  1. In a large saucepan, cover the potatoes in cold water, add a little salt and then bring to the boil. Cover and cook until the potatoes are soft, drain in a colander.
  2. Mash the potatoes until smooth, using a sieve or potato masher.
  3. In a separate pan, heat the milk and butter together. Once the butter has melted, add the parsley leaves.
  4. Transfer the milk, butter and parsley into a blender and blitz for a couple of minutes. Add to the mash and mix through until the mash is a vibrant green colour.
  5. Cover with cling film and keep in a warm place until ready to reheat and serve.
  6. Preheat the oven to 200°C/gas mark 6.
  7. Prepare 3 separate bowls for crumbing. Place the seasoned flour into the first bowl, the egg wash into the next, add the breadcrumbs to the third.
  8. Dip a plaice fillet into the flour, pat off the excess. Dip into the egg wash and then finally into the breadcrumbs until evenly coated. Place the crumbed fish on a tray and repeat the process for each fillet.
  9. Place a frying pan over a medium heat. Add the oil, followed by a knob of butter. Fry the fillets until lightly coloured on both sides, seasoning as you go. Do not overcrowd the frying pan.
  10. Remove and place onto a metal tray, lightly season again and cook in the preheated oven for 4-5 minutes. Serve immediately with the reheated green mash.

Use the link above to explore the Food Sorcery favourite dessert recipes

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