A taste of Europe
Chef Nicholas Scorpion and chef Alexandre Lozachmeur demonstrate how to prepare exquisite British and French cuisine for Christmas
In December last year, food&travel magazine together with Fairprice Finest organised two hands-on cooking workshops, teaching participants and shoppers how to prepare exquisite British and French cuisine for the festive season.
The first workshop, which was held on the 26 November 2016 at the Changi City Point Fairprice Finest outlet, saw chef Nicholas Scorpion, the head chef of Oxwell & Co, teach participants how to prepare three classic British dishes: Beer Battered Fish and Chips, Pan Roasted Grouper with Sauce Vierge, and Lemon Posset.
The session got off to a good start with the affable chef Nicholas demonstrating how to prepare the tartar sauce for the fish and chip. Thereafter, he went on to show participants and shoppers how to prep the beer batter for the fish and chips: he first combined all the dry ingredients for the beer batter in a bowl, followed by pouring in the beer slowly into the bowl while whisking gently to form a batter. Some curious shoppers stopped by for a second look, and even asked chef Nicholas for alternatives if they do not consume alcohol. Chef Nicholas was quick to respond, sharing that home cooks can use either soda water or ginger beer to substitute beer for the batter.
After the batter was done, he went on the fillet the fish, then coat them with the beer batter before deep frying them in a pot of hot oil. As he cooked the fish, he shared tips with shoppers on how to ensure the texture of the fish and chips turn out light and crispy, “Make sure you heat the oil before frying the fish, if the oil is not sufficiently heated, the batter coating the fish will end up being very dense after it is cooked,” he says.
While the participants and shoppers were busy sampling the piping hot fish and chips, chef Nicholas proceeded to demonstrate how to prepare the Lemon Posset, which was extremely easy and fuss-free. He simply combined the sugar and cream in a pot, and simmered the mixture over medium-low heat. Thereafrer, he whisked in the lemon juice and poured the mixture into small jars, and placed them in a refrigerator to chill.
The fish and chips were wiped out in seconds and many of them raved about the wonderful demonstration.
With stomachs somewhat satiated, chef Nicholas went on to demonstrate the last dish of the day – the pan roasted grouper, which the participants will be preparing on their own as well. Chef first showed the participants how to prepare the sauce, followed by the grouper. “Heat the olive oil over medium-high heat till it is very hot – you can tell the fish is ready to be cooked when you see smoke rising up the pan. Only then can you place the grouper – skin side down on a low heat setting – in the pan. This will ensure the skin turns out nice and crisp.” This dish, too, proved to be a hit with the participants and shoppers, and many asked for second portions after they were done with the first round of tasting.
Can’t spot yourself? Visit the Facebook page at to view the rest of the photos we took during this event. Feel free to tag yourself and your friends!