Venice to Istanbul

Cooking from Venice to Istanbul

two day course from £360.00

Available from 23rd Feb 2017

A two-day exploration of Rick’s latest food journey through the Eastern Mediterranean. Cooking from Venice to Istanbul is an exclusive chance to try some of Rick’s newest recipes and leave with a signed copy of his latest book, From Venice to Istanbul.

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Course dishes 2016

Day 1

  • The Turkish king of breakfasts: Eggs with tomato, red pepper and green chillies
  • Grilled mackerel stuffed with hot red pepper paste, parsley and garlic
  • Butrint mussels
  • Gigantes with tomatoes and greens
  • Veal, mint and oregano meatballs in a rich tomato sauce
  • Stuffed duck: Anara ripiena

Day 2

  • Çilbir
  • Split stuffed aubergines: Karniyarik
  • Frittura di paranza
  • Chicken with apricots and almonds: Mahmudiye
  • Croatian sour cherry strudel
  • Tiramisu 

Techniques

  • Gutting, filleting, pin-boning and grilling mackerel
  • Selecting, cleaning, preparing and cooking bi-valves
  • Cooking large pulses
  • Mincing veal and making meatballs
  • De-boning, stuffing and roasting a whole duck
  • Poaching the perfect egg
  • Stuffing and roasting aubergines
  • Preparing and cooking live shellfish
  • Cleaning and preparing a cephalopod
  • Preparing and deveining large prawns
  • De-boning chicken and braising with fruit
  • Preparing a strudel

 

Course dishes 2016

Day 1

  • Borek
  • Grilled mackerel stuffed with hot red pepper paste, parsley and garlic
  • Butrint mussels
  • Gigantes with tomatoes and greens
  • Veal, mint and oregano meatballs in a rich tomato sauce
  • Stuffed duck – Anatra ripiena

Day 2

  • Çilbir
  • Black risotto
  • Frittura di paranza
  • Chicken with apricots and almonds – Mahmudiye
  • Croatian sour cherry strudel
  • Tiramisu

Course overview

Arrive – 8:45am
Welcome – Enjoy a tea or coffee while browsing the recipes for the day and meeting your fellow chefs
From 9am – Watch our chefs demo three dishes then recreate each dish in pairs at your workstation enjoying the fruits of your labour
Lunch – At our long ‘en famille’ dining table overlooking the Camel Estuary with a glass of wine or two
Afternoon demo – Time to relax with a glass of wine and watch our chef demonstrate the final dish of the day
4pm – Finish. You will be presented with a Rick Stein’s Cookery School certificate and signed copy of Rick Stein: From Venice to Istanbul, plus a chance to browse our shop with an exclusive voucher.

If you have more questions about our courses click here.

Stay with us

There is no better way to relax and unwind after a day at Rick Stein’s Cookery School than in one of our beautiful coastal inspired rooms, designed by Jill Stein.

With over 40 guest rooms and a serviced cottage in Padstow as well as self-catering properties in nearby Trevone and Martindale, we have the perfect place to stay in Cornwall.

Call 01841 532700 or click here to find out more.

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