Christmas Dinner has to have something fishy,Turkey,ham,gravy,sprouts,carrots and cranberries.
The BFM was very kindly invited to the Belfast Cookery School:
028 9023 4722
53-54 Castle St
BT1 1GH or
34-36 Bank Street
By the lovely manager Fiona Rice to come and sample an alternative Christmas Dinner. Special thanks to Bob who had the foresight and clout to set up the school in July 2011.
I was duly met by Simon who is the day to day school chef as well as a plethora of other titles, and to get us in the Christmas spirit there was real mulled wine and pretend mulled wine.
Will come onto the good food in a moment but just wanted to highlight the fact that almost all produce is locally made eg Broighter Rapeseed oil, Burren Balsamic, Keen Almond butter and Maldron Sea Salt,as well as fish,meat and vegetables .
For starters there was beetroot cured salmon with radish and capers followed by Turkey Saltimbocca and a soup made from wintry chestnuts,pancetta and chives.
Simon showed how easy the dishes are to prepare, in advance and that they cook vey quick and taste amazing. Couple of points of note are that the cookers are induction and oil used is Rapeseed. Also did you know gravlax is the Scandinavian way of curing using salt,sugar,pine needles and burying them!!!
Mr and Mrs BFM are looking forward to a masterclass in the new year.
Once again the BFM shares the food love!!! Ciao down now!!!
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