Arcadia Ireland

This week was the NUI Galway Seafood Cookery Class. The students were treated to an evening cookery demonstration in the Galway Seafood Company, where they were also introduced to the fishery industry in Ireland as part of the Innovation Ireland theme.

The cookery demonstration began with an introduction to our chef and a lesson in making Irish brown bread. Once the bread was in the oven, we began preparing a cream based seafood chowder, allowing the students to learn important basics including the correct way to dice an onion and how to make a roux. Once the Chowder was simmering we got stuck into de-bearding the mussels for the marinére, while the chef explained the difference between wild and rope mussels.

When all the hard work was done we sat down to enjoy a platter of Irish smoked salmon and mackerel (smoked in the down-stairs smoke-house) brown bread, seafood chowder and the mussels marinére. There was no way we could finish all the food, so the students even got to take some home for the next day. 

Absolutely delicious!