October 2, 2016

An exclusive dining experience at The Honours Glasgow with Martin Wishart

Malmaison Glasgow is one of my favourite places in the city. Not just only because it’s home to a fine dining restaurant, The Honours and modern Chez Mal bar, but every time I go it surprises me even more.

In the old days, a Greek Orthodox church, today, a popular hotel located a stone’s throw from  Glasgow Royal Concert Hall and 1.3 miles from Kelvingrove Art Gallery and Museum.

When I saw the invitation from Malmaison in my inbox,  I knew it was going to be a very special evening, and I was not wrong.

The evening began with a Cocktail Masterclass with the  head bartender, who showed us how to make a selection of bestselling Malmaison cocktails.

After the masterclasses, we were ushered to the kitchen, where Michelin Star chef Martin Wishart, taught us how to cook 3 delicious dishes in 30 minutes.

 

I have to admit, cooking with Martin is great fun. Everything seems to be so easy and simple, so if you want to brush up on your culinary skills, this is the perfect way to do it. Martin patiently answered all our questions, and gave us some secret tips on how to make every dish taste better. Unfortunately, I cannot reveal them, but you can book your classes and hear them from the chef. 

RECIPE:  PAN ROASTED SCALLOPS WITH WARM ORIENTAL AUBERGINE SALAD 

FOR THE SCALLOPS

Ingredients:

8 clean hand dived scallops out of the shell

2 tbsp Olive oil

Pinch of Maldon salt

½ lemon

1 Bunch of watercress

METHOD

Heat 2 tablespoons of olive oil in a non-stick pan until it’s almost smoking.

Season the scallops with a little salt and pan fry until golden brown on each side and just cooked

Finish the scallops with a squeeze of lemon juice and a few flakes of Maldon salt

TO SERVE:

Place some of the warm aubergine in the centre of the plate

Lay 2 scallops on top and serve with a little of the dressing from the aubergine and some of the watercress

 

 

  First dish:  SCALLOPS WITH PEANUTS AND KATY ROGERS CREAM

RECIPE:  COCONUT, COCKLES & CHORIZO BROTH

Serves 4

INGREDIENTS:

500g Cockles

100g Cooking chorizo, diced

4 Shallots, sliced

100ml Fish stock

75ml Coconut Milk

150g  Double Cream, lightly whipped

2 Sprigs fresh Thyme

Espelette pepper, to taste

Small bunch of chives, chopped

Olive oil

METHOD

Gently Sauté the chorizo in a large saucepan when the fat starts to run, stir in the shallots. Cook for 2-3minutes, then pour in the stock, coconut milk and thyme. Simmer for 3-4 minutes, then add the cockles carefully and cook slowly until the clams are softly opened, approx. 3-5 minutes.

Add salt to taste, the Espelette pepper and the chives

Place lightly whipped cream into the broth to create a marbled effect.

Serve immediately in a warm serving bowl.

 

Second dish:  PAN FRIED MONKFISH WITH CHORIZO AND COCKLES

 

 Last dish:  PEAR AND FENNEL SALAD WITH HONEY AND WALNUTS

There is one thing I forgot to mention before. Malmaison Glasgow runs an event called The Honours Uncovered, which is special behind the scenes lunch at the restaurant. For only £65 per person, you will be treated to a Champagne and canape reception, wine tasting, 3-course menu with and amuse bouche and a cooking demonstration from Martin, Paul Tamburrini & Rikki Preston.

After the interactive cooking classes with Martin,  we got sampled some famous Malmaison dishes.

 

To start: some smoked salmon canapes with horseradish mousse & crisp bread

Haggis bon bon

Bacon flavoured popcorn

My favourite: Crab & Confit Salmon Marie Rose

Slow cooked OX Cheek

Tiramisu & Apple Tart

There is one thing I forgot to mention before. Malmaison Glasgow runs an event called The Honours Uncovered, which is special behind the scenes lunch at the restaurant. For only £65 per person, you will be treated to a Champagne and canape reception, wine tasting, 3-course menu with and amuse bouche and a cooking demonstration from Martin, Paul Tamburrini & Rikki Preston.

I would recommend The HonoursUncovered events to anyone. Whether you are beginner in cooking or just want to improve your skills, bring the person you love, friend or someone from family and have fun while learning from one  the best chefs in Scotland.  You won’t be disappointed. 

 

 CHECK OUT THE HONOURS AT MALMAISON GLASGOW’S CITYLICIOUS PAGE HERE – https://goo.gl/h3X1Zm

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