A taste of Europe

Food and Travel (Singapore) - - Journal -

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!

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