Join me for AirCook For You's First-Ever CookAlong!
I will be bringing my experimental flair and expertise to AirCook For You on the 4th February by making a Corn and Chorizo Chowder (served with seaweed broth bread).
Not only you will learn to make a new dish, but you will also brush up on your chopping skills and have lots of fun too hopefully!
Here is a little bit about me.
I began my career by training at a hospitality college in Northern Ireland. I started working as a chef in several restaurants across Ireland's North West coast. I am now a Chef de Partie at The Fleet Inn in Killybegs: a historic harbour town and the largest fishing port in Ireland. This location has enabled me to take advantage of the bountiful local seafood, so recently have been determined to hone my craft at home by combining the freshest ingredients with my own non-traditional twists to create new dishes and flavours.
Ingredients and kitchen tools
To take part in the live cookalong you will need to have the following ingredients to hand
- 280g chorizo
- 1 litre of cream
- 100ml fish stock
- 2 corn cobs
- 1 carrot, finely diced
- 1 onion, finely diced
- 6 small potatoes, finely diced
- 2tbsp fresh dill, finely chopped
- 2tbsp cornflower (2tbsp water for slurry)
- 4 king prawns, cut into 1/3's or 1/2's
- 1 monkfish fillet (or cod/haddock), cut to roughly the same size as the prawns
- 2 trout fillets, cut to roughly the same size as the other fish
And the following utensils:
- Measuring jug
- Chopping board
- Frying pan