Neil (left) and Mick Cookery

Sheffield on a Plate- The Launch


Words: Kelly Crampton

Tuesday night saw the launch of Sheffield on a Plate, a volunteer project set up to help students learn to cook and eat affordable local produce and the start of the inter-university Masterchef competition, in which teams from Hallam, Sheffield University and Sheffield City College will be competing against one another to win a day working in a Michelin starred restaurant.

The launch was hosted by Sheffield City Colleges ‘Masterchefs’ Neil Taylor and Mick Burke who did a cooking demo for around 50 students who attended the talk. Both Neil and Mick began the evening by talking about the importance of buying local produce and all of the dishes cooked on the evening were cooked using ingredients from in and around Yorkshire, including Yorkshire rapeseed oil and vegetables from Neil’s very own allotment.

Guests were invited to ask the Masterchefs questions throughout the demonstrations and sample all of the dishes cooked on the night, which included:

Braised ox cheek in St Petersburg stout (Thornbridge brewery), Yorkshire rapeseed mash with root vegetables accompanied by Henderson’s relish

North sea “soup de poisson” with garlic rouille

Rock Salmon, crushed chive potatoes with a green leek sauce

Yorkshire blue and seakale pithivier

Victoria plum and almond tart

Apple and blackberry crumble tart.

Both chefs showed students how to prepare the dishes and explained despite their ‘fancy’ names they were in fact simple to make and cost effective if the ingredients were purchased from the right place. “Ingredients if found from the right place can be as cheap as chips, the most important thing is flavour, if it doesn’t taste right don’t buy from there again” explained Mick.

Students will find out later this week if they have been selected to take part in the Masterchef competition which will start with a 5 week cookery course at Sheffield City College before the final event in late November.

desserts

desserts

Braised ox cheek in St Petersburg stout (Thornbridge brewery), Yorkshire rapeseed mash with root vegetables accompanied by Henderson’s relish (left) North sea “soup de poisson” with garlic rouille (right)

Braised ox cheek in St Petersburg stout (Thornbridge brewery), Yorkshire rapeseed mash with root vegetables accompanied by Henderson’s relish (left)
North sea “soup de poisson” with garlic rouille (right)


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