Southeast Asian cooking is a glorious assault on the senses and it seems so healthy. Vegetables are raw or hardly cooked, lots of seafood and fresh fish; meat used sparingly and rice simply steamed. This course demonstrates the combinations of hot, sour, salty and sweet, the occasional bitter notes and enthusiasm for colour and texture. Quite simply, it’s food of considerable sophistication, delivered in seconds.
If you want to book this course using a gift card, please call our Reservations Team on 01841 532700.
Pad Thai noodles with prawns
Thai mussaman beef curry
Steamed mussels with yellow kroeung, coconut milk, and makrut lime leaves
Chicken satay with kecap manis, lime leaves and cracked black pepper
DEMO – Singapore chilli crab
DEMO – Slow cooked pork with ginger, chilli and sweet soy sauce
De-veining and peeling tiger prawns
Slow cooking a beef curry
Preparing and cooking live shellfish
Learning how to break down and joint a whole chicken
Learning how to dispatch and cook a live crab
Slow cooking pork
Arrive – 8:45am Welcome – Enjoy a tea or coffee while browsing the recipes for the day and meeting your fellow chefs From 9am – Watch our chefs demo three dishes then recreate each dish in pairs at your workstation enjoying the fruits of your labour Lunch – At our long ‘en famille’ dining table overlooking the Camel Estuary with a glass of wine or two Afternoon demo – Time to relax with a glass of wine and watch our chef demonstrate the final dish of the day 4pm – Finish. You will be presented with a Padstow Seafood School certificate and recipe folder plus a chance to browse our shop with an exclusive voucher.
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There is no better way to relax and unwind after a day at Rick Stein’s Cookery School than in one of our beautiful coastal inspired rooms, designed by Jill Stein.
With over 40 guest rooms and a serviced cottage in Padstow as well as self-catering properties in nearby Trevone and Martindale, we have the perfect place to stay in Cornwall.