T & T - Pigeon Sashimi with a Rhubarb & Apple Crumble Cocktail
Tim M
Tim M
£18.00
per screen

T & T - Pigeon Sashimi with a Rhubarb & Apple Crumble Cocktail

Hosted by Tim MaddamsMoray, Scotland

Friday 5th March - 18:00


About this class

Join Celebrity chef Tim Maddams for his wildly fun Tapas and 'tails class. It’s the perfect way to kickstart your weekend​​​​​​​​ with some great foodie chat. But don’t just take it from us the 100% 5* reviews on Tim’s classes speak for themselves. In this class you’ll learn how to create a tapa of succulent pigeon sashimi served alongside a and a sweet and punchy rhubarb and apple crumble cocktail. NOTE: if you're not sure about pigeon​,​ you can substitute with duck​,​ grouse​,​ beef or venison. This is always a popular class so book your spot quickly before it gets filled up! A bit about Tim Tim is a celebrity chef​​​​​,​​​​​ writer​​​​​,​​​​​ cookery teacher and presenter who has recently relocated from Devon to Scotland. Tim led the team at River Cottage Axminster​​​​​,​​​​​ where he regularly appeared alongside Hugh Fearnley-Whittingstall on both the River Cottage series on Channel 4 and the Fish Fight campaign. You will also occasionally see Tim on various foodie shows​​​​​,​​​​​ such as Channel 4’s Sunday Brunch and BBC Food and Drink.

What you will learn

You will walk away with techniques on how to combine ingredients to create a fresh and wonderful homemade snack and interesting new cocktail. You will also learn new cooking skills and wisdom to help keep you entertained during lockdown and beyond. With the addition of tips and tricks from Tim Maddams himself that will create a great Friday evening experience in the comfort of your own home.

Ingredients needed   Loading document...

Servings : (1 - 2 servings)

Tapa Pigeon sashimi - 4 skinless pigeon breasts (you can substitute with duck​,​ grouse​,​ beef or venison) - 1 teaspoon dark miso - 1 dessert spoon of water - 1 pinch of 5 spice - 1 spring onion - 1 teaspoon toasted sesame seeds - 1 dessertspoon tamari soy - 1 dessertspoon soft brown sugar - 1 inch of ginger shredded - 2 leaves of red cabbage​,​ finely shredded - 1 lime Tail - Rhubarb and apple crumple… - 2 shots of rhubarb syrup (recipe included in class to make in advance) --- 100g washed and chopped pink rhubarb --- 50g caster sugar - 1 shot apple brandy - 1 shot vodka - 2 shots cloudy apple juice - Slice of raw rhubarb - 1 teaspoon of golden granulated sugar - Crushed Ice

Equipment needed

- frying pan - small saucepan - sharp knife and chopping board - Jug - glass for cocktail

Special instructions

There is a recipe for making the rhubarb syrup in advance included with the full recipe. Please make this in advance of the class. Do get in touch if you have any questions about this.

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    Class Creator

    Tim M

    Hello, I'm Tim Maddams.

    I am a private chef, writer, cookery teacher and presenter now living in Scotland. I’ve been into food from an early age, spending much of my childhood on the family…

    I am a private chef, writer, cookery teacher and presenter now living in Scotland. I’ve been into food from an early age, spending much of my childhood on the family…

    £18.00
    per screen