Vegan Fish

Live Online Cookery Class - Vegan Fish

The Event

Going plant based doesn’t mean you need to miss out on fishy tastes and textures. Join Oliver Bragg, professional chef (formerly at Deliciously Ella) and teacher at the College of Naturopathic Medicine to learn some new ideas. 

The class will include: 

• Learn to make creative dishes such as Watermelon Poke and crabless crab cakes 
• How to make melt-in-your-mouth Battered ‘Fish’ to please even the most ardent fish ‘n’ chips lover 
• Learn presentation skills from a professional to impress your guests 
• A chance to ask Oliver questions
• Recipe pack including bonus recipes

For ingredients and equipment needed see below. A gluten free option is available.

About Oliver

Ollie is a former Deliciously Ella chef, nutritional chef and teacher at the College of Naturopathic Medicine. He has a strong interest in nutrition and loves to create highly nutritious, beautiful dishes that reflect his passion for seasonality, sustainability and original flavours.  

Fee: £20 (£10 concession).  All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

If you are able to donate more than this please visit https://www.crowdfunder.co.uk/...

If you are unable to donate you can register your interest in our new FREE online community classes - just drop a line to classes@madeinhackney.org

Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.

INGREDIENTS LIST  

• Fresh ginger, 1-inch cube
• 1 tablespoon maple syrup 
• Pinch of cayenne pepper 
• 1/4 cup brown rice vinegar  (any rice vinegar or apple cider vinegar would do)
• 1/3 cup tamari soy sauce  
• 2 tablespoons extra-virgin olive oil 
• 2 tablespoons toasted sesame oil 
• 300g watermelon (preferably seedless) 
• 1 cup plain flour  (for gluten free use 2 cups total of rice flour)
• 1 cup rice flour 
• ½ Cup chickpea flour (gram flour) 
• 1 teaspoon baking powder 
• 1 teaspoon turmeric 
• sea salt 
• 1 1/2 cup sparkling water  
• 1- 2 litres of oil – groundnut, veg or rapeseed 
• 1 400g can banana blossom (or use firm tofu)
• 2 nori sheets 
• 2 lemons 
• 500g frozen peas 
• 2 Tbsps olive oil 
• pinch of dried lavender (optional) 
• pinch sea salt 
• 1 jar marinated artichoke hearts 
• 2 small shallots, finely chopped  
• 1 stalk finely chopped celery 
• 1 teaspoons coconut sugar 
• 1 tsp spice mix (mix is made from 1 tsp Paprika, 2 cloves,1 tsp allspice, 1 tsp ginger, 1 tsp mace*, 1 tsp mustard, 1 tsp nutmeg, 2 bay leaves, and 1 tsp cardamom all blended together in a space grinder) 
• 1/4 tsp ground pepper 
• 1 1/4 Cup multigrain or any type of bread crumbs (or gluten free bread crumbs)
• 1/2 Cup almond milk or vegan milk of choice 

*optional

EQUIPMENT LIST

• large saucepan 
• deep frying pan 
• cutting board 
• Measuring spoons and cups  
• chef knife 
• mixing bowls 
• spatula 
• spoons 
• wire sieve, skimmer or basket 
• electric hand blender or hand masher 

For information: classes@madeinhackney.org / 020 8442 4266

Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!