Tinsley meadows Friday - Fish and shell fish cookery course at The Milestone

It was a challenging time havng been invited to talk with three year four classes at Tinsley Meadows Academy in their new school building. What makes Jesus inspirational for Christians? Yes a straightforward topic. Each class was different with challengng questions that kept me on my toes, and the need to be honest if there wasn't a simple answer or even an answer at all. But yes I really enjoyed myself having the opportunity to reflect upon my own faith and why for me Jesus the person is so life     changing. From his openness and acceptance of all, to his breaking of cultural norms, to his belief in peoples God given potential, to seeing women as equal to men, Mr Trump take note! 

I found myself touching on so many areas of life it was a brillant time and can only hope that something  will be remembered.

So Saturday came and the chance at last to take up my daughters birthday present. So down to 'The Milestone' for a cookery course. I had previoulsy taken the 'Pig in a day' so today it was 'Fish and Shell fish' . It was a very relaxed time with nine of us on the course. Coffee to start and on we got with making Salmon Gravlax after being shown how to fillet a fish properly. So a new skill learnt and how to cure. With it we made a mustard dressing and it should be ready to eat by tomorrow afternoon but will keep till Monday. 

A cossiant with raspberry puree kept us going as did constant supplies of water with cucumber. 

On we moved to a Malasian Prawn and Spinach curry.  The ingredients above look fairly normal but 

Once in the pan  with coconut milk and it was delicious and became our lunch with fresh bread

It was scrummy and a small glass of red accompanied it very well. 

Then we went on to fillet a mackerel and a sea bream, the later was much harder to do.

A pause to wash and clean the Moules for what would be the last dish to cook.

Then back to pan roasted Mackerel on a bed of Kale, Beetroot and Samphire Salad , with a wonderful dressing made from horseradish, creme fraiche, chives, dill and lemon. 

Then to the Sea Bream - 'Pan fried Sea Bream' , braised gem lettuce, peas, mustard and tarragon veloute. This served as the evening meal once home.

Finally it was time to cook a classic Moules Mariniere. So simple but so delicious .

Sadly cooking was over and how the time had flown having met some people from all over Sheffield who love to learn about cooking.