Dingle Cookery School Demonstrations
Mark Murphy demonstrates how we create some of our recipes at Dingle Cookery School.
Mark Murphy demonstrates how to pan-fry Hake with a simple delicious red onion, tomato & chorizo garnish.
Try not to complicate your food, keep it simple and focus on the techniques. You’ll really start to enjoy your cooking more. It doesn’t matter what type of fish you can buy in your local fishmonger or supermarket , it’s always the same cooking technique. You could use any type of round fish but remember cooking the fish is the last thing you need to concentrate on.
Fish – Hake
Salt and pepper
Extra Virgin oil
(For the Sauce) – A simple rule is to make sure when you go to cook the fish try to have everything else cooked and ready.
To start, get all the garnish/vegetables ready first. With a pan on medium heat add a little olive oil, red onion, tomato and chorizo.
Add all these ingredients at the same time and cook until they are softened. Season with salt and pepper. After 3 minutes of cooking the vegetables we’re going to start getting our fish ready to cook.
(For the Fish)
Keep the skin on the fish.
Just before you pan-fry the fish, season with salt and pepper on both sides. With the pan on a medium heat add a little oil and place the fish skin side down onto the pan. Try to really listen to your cooking, by that, the sizzle will indicate how brown and crispy the surface or skin will be.
After the fish has been cooking for around 3 minutes, take a look underneath and see how the fish is browning. You can now turn the fish and cook on the other side, Allow to cook for another 2/3 minutes
(How to Test Fish is Done) Use a small pointy knife and push it into the thickest part of the fish. feeling for any resistance.
If you have to push it in this indicates the fish is still under cooked and needs more time cooking. You can also test by heat and temperature. By gently pressing the knife (smooth side) onto your bottom lip you can gage whether the fish is cold or warm.
When you’re happy the fish is nearly cooked turn the heat off and let the fish sit and rest in the heated pan for a few minutes.
Place the cooked vegetables/ garnish into the center of the plate/dish and serve the cooked fish on top. Serve skin side up. It shows the lovely crispy brown colour & anyone who doesn’t like the skin can easily remove it. To finish, drizzle a little extra virgin olive oil over the fish and garnish.
Enjoy your cooking!!
Mark Murphy demonstrates how to bake our famous Kerry Apple Cake. This is one of our favourite desserts we serve and bake here at Dingle Cookery School. You will love this recipe, and you won’t even need an electric mixer! If you are new to baking this is going to be so easy, Promise!!
It’s one of those desserts even if you’ve never baked before, this recipe will always work out.
225g Self-Raising Flour
110g Butter cubed (Room Temperature)
4 Large Cooking Apples peeled and sliced finely
2 Tbsp. Milk
1 Tbsp. Brown Sugar
25g Flaked Almonds
Pre-heat the oven to 170°C
Cream the butter and sugar, beat in the eggs and milk and sieve in the flour. Mix together and add in the apples.
The mixture should be quite wet, if it is a little dry, add a small drop of milk. Place in a 9” deep greased tin and top with the flaked almonds and brown sugar. Bake in the oven for 30 minutes.
Serve warm with some chantilly cream or custard