Cook School Re-Opening

We’re excited to say that Cook School classes will resume from 29th October and we now have a full schedule of classes available to book seven days a week through to Christmas.


Look out later this week for our latest venture; Cook School at Home where you will be able to use your vouchers for online cookery classes where we deliver all the ingredients to your doorstep prior to the class!


If you’ve got vouchers which were due to expire while we were closed, these have been automatically extended and will allow you to book into any of our classes from October to December.


You can book online at www.cookschool.org using your vouchers or call us on 01563 550008. Please note we are still operating with a skeleton staff so may not be able to answer your call, but if you leave us a voicemail we will call you back.


If you’ve got any questions you can PM us or email at [email protected] We can’t wait to welcome you all back later this year!

Facebook Go Live Cook Along 19/6 – Profiteroles…

Friday night is pudding night! Profiteroles with vanilla cream and warm chocolate sauce…

Cook School Head Chef, Stuart Leslie, and Braehead Foods New Product Development Head Chef, Andy Beattie, will be hosting the evening with Stuart doing the cooking. We’re starting at the earlier time of 6pm tonight as well.

All ingredients and equipment needed to cook along are listed below so you can prepare in advance…

INGREDIENTS:

Profiteroles, Vanilla Cream + Warm Chocolate Sauce

– 125g milk
– 125g water
– 100g unsalted butter
– 150g plain flour
– 1 tsp sugar
– ½ tsp salt
– 3 medium eggs

Vanilla Cream

– 150ml double cream
– 1 vanilla pod
– 30g castor sugar

Warm Chocolate Sauce

– 50g dark chocolate
– 25g butter
– 125ml double cream
– 1 tsp caster sugar

EQUIPMENT:

– 1 pot
– 1 sieve
– 1 spatula
– 1 baking tray
– 1 piping bag
– 2 bowls
– 1 whisk
– 1 small knife
– 1 chopping board
– 1 small pot
– 1 small bowl that will fit into small pot to melt chocolate

Look forward to seeing you all there – say hi once you’ve joined 🙂

Facebook Live Cook Along – Carbonara & Panna Cotta

This Friday’s Live Facebook cook along starts at 7pm and will see Head Chef of the Cook School, Stuart Leslie, demo a new dish, along with the company of Braehead Foods New Product Development Chef, Andy Beattie.

This week – classic spaghetti carbonara with panna cotta to finish.

Below is the full list of ingredients and the equipment you will need to join in and cook along!

Stuart and Andy are ready to answer any of your cookery questions on what we’re making on the day, as well as any burning (!) culinary queries…

INGREDIENTS:

Spaghetti Carbonara

100g pancetta
50g pecorino cheese
50g Parmesan
3 large eggs
350g spaghetti
2 plump garlic cloves, peeled and left whole
50g unsalted butter
Salt and pepper

Panda Cotta

3 gelatine leaves
150ml milk
350ml double cream
2 vanilla pods, split lengthways, seeds scraped out
25g sugar

EQUIPMENT:

Pot x 2
Saute pan x 1
Sieve x 2
Micro plane x x 1
Spatula
Knife
Chopping board
Bowl x 2
Roast fork
Ice
2 Measuring jugs
Measured Ingredients

Gift Voucher Update

We are pleased to say that next week we plan to publish a full schedule of classes running seven days a week from 29th October through to Christmas. This will allow those with gift vouchers that expired during the period in which we were closed to get booked in a class.

All vouchers which were due to expire from 1st March through to 31st July have automatically been extended to 31st October. Vouchers expire on 31st October but this just means you have to have a class booked by this date i.e. book any time before 31st October for a class in November and December.

We will be reducing the numbers in our classes to 10 people in order to offer social distancing of customers, and the format of our classes may differ slightly from previously. This will be reviewed under government guidance as and when new guidance is issued.

All customers who had a booking which was cancelled will be contacted by email next week to get them booked back in.

If you have any queries please email us at [email protected]

Cafe and Takeaway Now OPEN

Our takeaway and shop have now reopened with safe social distancing measures in place to help protect staff and customers. We are open 7 days a week from 8am until 5pm (takeaway closes at 4pm). Please enter via the Cook School entrance at the end of the building and exit via the normal cafe entrance.

Cook School Cafe Menu:

You can view our most popular shop lockdown products above including a great a range of baking products, from flour and baking powder, to icing sugar. We also now stock a range of convenience items including milk, bread and tinned goods.
Our 5kg boxes of chicken are £23 per tub, and we also have mince, sausages, burgers, bacon lorne and lots more.

DELIVERY AND COLLECTIONS
Phone orders are available for 5 items or more, or for delivery in KA1, KA2 and KA3. Phone lines are open from 8am until 4pm Monday to Friday – 01563 550008. No minimum spend for collection or delivery. 

Collections should be made from the warehouse to the rear of the building.

Facebook Live Kids Cookery Demo 28/5/20

Tomorrow’s Facebook Go Live starts at 11am where the Cook School’s Head Chef Stuart, along with Chef Andy, will be cooking us through making scones – a firm favourite with the kids we know! We’ll be demo’ing plain, sultnan and chocolate chip. Below is everything you’ll need to cook along..!

Ingredients:

• 40g self raising flour
• 50g caster sugar
• 115g unsalted butter
• 2 teaspoons baking powder
• 300ml buttermilk
• 50g sultanas
• 50g chocolate chips
• 1 egg

Equipment List for Cooking Along:

Ingredients measured out | Mixing bowl | Rolling pin | Dusting flour | Cutter or cutters, depending on how you’d like to cut them | Whisk | Pastry brush | Lined tray | Cooling wire

Method:

1. Put flour, sugar, butter and baking powder into bowl and using both hands rub the butter in to dry ingredients until evenly dispersed.

2. Add buttermilk.

3. Divide mixture into 3, adding sultanas and chocolate chips into the mixtures and leaving one plain.

4. Roll out and cut to desired shape.

5. Place on lined tray, egg wash and bake at 180c for 20 minutes.

6. Dust with icing sugar and serve with butter and jam.

Facebook Live Kids Cookery Demo 20/5

Sausage rolls

  • 2 sheets butter puff pastry
  • 1 egg
  • Sesame seeds
  • 600g sausage meat
  • 1 onion, finely diced
  • Nutmeg
  • 4 sprigs flat leaf parsley, chopped
  • Sea salt and black pepper

Method

1. Mix all the ingredients together and cook a small disc in a pan to check the flavour. Spoon the mix into a piping bag.

2. Roll out your pastry and then pipe a long 3cm thick sausage along the pastry edge 2cm from the edge. Brush with egg along the side of the sausage and fold over. Crimp with a fork.  Cut into your desired size, Brush the tops with egg yolk and sprinkle with sesame seeds.

3. Rest in the fridge for 10 minutes while the oven is heating. Put the oven on 200°C and bake the sausage rolls for 10-12 minutes or until golden.

Chocolate Brownie with Vanilla Milkshake

  • Makes 1 x 20cm square tin
  • 185g Butter
  • 185g good quality dark chocolate
  • 3 whole eggs
  • 250g sugar
  • 85g flour
  • 40g cocoa

Method

1. Pre heat oven to 180c or 160c fan assisted.

2. Melt the chocolate and butter over a water bath.

3. Whisk the whole eggs and sugar till pale light and fluffy.

4. Sieve together the flour and cocoa.

5. Fold the chocolate mix gently in to the egg mix.

6. Fold in the flour and bake for 20 mins. The brownie should be soft and squidgy with a light crust on top.

Facebook LIVE Recipes 17 May 2020

Chicken Bhoona + Pilaf Rice

  • 2 chicken breasts, diced into suitable chunks
    • 1 tsp of vegetable oil
    • 4 curry leaves
    • 2 white onion, finely diced
    • 2 green cardamom pods
    • 1 tsp black mustard seeds
    • 3 whole cloves
    • Half a cinnamon stick
    • 1 tsp cumin seeds
    • 50g tomato puree
    • 1 tsp sugar
    • 1 tsp garam masala
    • 1 tsp turmeric
    • 1 tsp chili powder
    • 150ml chicken stock
    • Small bunch of coriander
    • Salt and pepper

Method

1. Put a large pan on a medium low heat and add ghee/oil, curry leaves, chopped onions, cardamom, mustard seeds, cloves, and cinnamon and cumin seeds. Cook on a low heat, stirring occasionally until the onions have turned a golden colour and have reduced. The onions must not fry but cook down very slowly as this method ensures the flavour and correct consistency of the final sauce. It can take up to 20-30 mins for the onions to cook correctly.

2. Add the tomato puree, sugar, garam marsala, turmeric and chili powder to the pan and stirring occasionally until the spices are cooked out.

3. Add the chicken stock and reduce down slowly, put chicken in and cook for around 10 minutes

4. Once chicken is cooked season accordingly and add loads of chopped coriander.

Pilaf Rice

  • 200g long grain rice
  • 350ml of warm chicken or vegetable stock
  • 1 white onion, peeled and finely sliced
  • 1 clove garlic, peeled and finely sliced
  • 2 green cardamom pods, crushed
  • 1 tsp cumin seeds
  • ½ cinnamon stick
  • 1 bay leaf
  • Pinch of saffron
  • Salt and pepper
  • Small bunch of coriander
  • 25g butter

Method

1. Pre-heat the oven to 180c, Heat a large oven proof dish on a medium heat, add the butter and melt

2. When it starts to foam, add the onion and cook for 10 minutes to a light golden colour. Add the garlic and cumin seeds, cook for 1 minute, then add the remaining spices and bay leaf, followed by the rice, salt and pepper

3. Stir until the rice is well coated, add in the stock and bring to the boil. Then cover with a sheet of baking parchment cut to size, place a tight fitting lid on top and bake in the oven until all the stock is absorbed and allow to rest with the lid on.

4. After 5 minutes remove the parchment, fork gently, add some chopped fresh coriander leaf and serve.

Garlic + Coriander Flat Breads

  • 350g plain flour
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 15g fresh yeast or 3.5g dried yeast
  • 140ml milk
  • 140g natural yoghurt
  • 4 cloves garlic, finely chopped and pureed
  • Small bunch of coriander, finely chopped
  • 150g melted butter

Method

1. Sieve all the dry ingredients together and put in the chopped coriander. Add the garlic puree into the melted butter and sit at the side of the stove to keep warm.

2. Heat the Milk for 1 minute on full power in the microwave and stir in the yoghurt, dissolve in the yeast. Add this mixture to the flour to form dough.

3. Knead until smooth then cover and prove until doubled in size. Divide mix into golf ball sized pieces and roll into the classic teardrop shapes. Heat a non stick frying pan put in the flat bread and cook for 3 minutes until you have a golden crust, flip over and cook for another 2 minutes. Brush with the melted garlic butter on both sides and serve straight away while still warm.

Lockdown in the Sun – Recipes

If you fancy taking advantage of the weather and having a bbq, these baby back ribs are the perfect bbq treat 👇

Barbecue Baby Back Rib Recipe

😋 12 meaty pork ribs
😋 1 tsp olive oil
😋 1 white onion, finely chopped
😋 400g chopped tomato
😋 3 garlic cloves, finely chopped
😋 85g brown sugar
😋 35ml malt vinegar
😋 35ml Worcestershire sauce
😋 1 tsp tomato purée

Method

1. Heat oil in a saucepan and add the onion. Cook over a gentle heat 4-5 mins, until softened.
2. Put the ribs in a large pan and cover with water. Bring to the boil and simmer for 15 mins.
3. Add remaining ingredients to the saucepan with onion, season and mix. Bring to the boil, then reduce heat and simmer for 20-30 mins, until thickened.
4. Once ready, blitz the sauce and pass it through a sieve to make sure its smooth.
5. Drain the ribs well, then brush with BBQ sauce.
3. Grill or barbecue for 15-20 mins, turning from time to time until shiny and slightly charred in places.

Saturday Night Fake Away

Fancy some Saturday night fake away? Check out the recipe for one of our favourite dishes from our Chinese Demo & Dine…Sweet & Sour Chicken with Egg Fried Rice.

Sweet & Sour Chicken

  • 1 chicken breast trimmed and cut into chunks

Marinade

  • 3 tsp light soy sauce
  • 3 tsp dry sherry
  • 1 garlic clove, grated
  • Small piece fresh root ginger grated

Coating

  • 50g cornflour
  • 2 tsp caster sugar
  • Salt and pepper

Sauce

  • 2 garlic cloves, finely chopped
  • Small piece fresh root ginger finely diced
  • 1 red pepper, diced
  • 2 tsp tomato ketchup
  • 4 tsp rice vinegar
  • 1 tsp sesame oil
  • 2 tsp light soy sauce
  • 1 tsp soft brown sugar
  • 150g fresh pineapple, diced
  • 1 tsp sesame seeds
  • Coriander

Batter

  • 100g cornflour
  • 1 tsp baking powder
  • 100ml water

Method

1. Mix the chicken with the marinade ingredients and leave to sit for at least 15 mins, or chill for a few hours. In a separate bowl, mix all the coating ingredients. Drain any excess liquid off the chicken and toss the chicken in the coating. This can be done 1 hr ahead.

2. To make the sauce, heat the oil in a shallow saucepan and gently fry the garlic, ginger and pepper until just starting to soften. Now drop in all the rest of the ingredients except the sesame seeds. Bring everything to the boil and cook for a few mins until thickened, then take off the heat. To make the batter, whisk the cornflour and baking powder together with the water to a smooth paste.

3. Heat the oil in a deep-fat fryer, large saucepan or a wok to 180C or until a drop of batter sizzles and browns in 20 secs. Dip the coated chicken in the batter mix, do it in 2 or 3 batches and let any excess drip off. Fry the chicken in batches for about 5-6 mins or until golden. Remove and drain on kitchen paper until all the batches are done. Make sure you bring the oil back to the correct temperature between each batch. Coat the chicken in sauce, sprinkle over the sesame seeds and coriander.

Egg Fried Rice

  • 1 egg
  • 2 tsp sesame oil
  • 200g long-grain rice (uncooked weight), cooked and left to go cold
  • 100g frozen peas, defrosted
  • 4 spring onions, finely chopped
  • 1-2 tsp soy sauce

Method

1. Beat together the egg and sesame oil and put to one side.

2. Heat the sesame oil in a wok or large frying pan. When it’s warm add the rice and stir-fry for about 3-4 minutes until completely heated through.

3. Add the peas and spring onions. Stir-fry the rice constantly around the pan for about 3 minutes. Season well with soy sauce then push the rice to one side of the pan. Pour the beaten egg mixture into the other side and leave for about 10 seconds so it begins to set. Using a fork, briskly swirl around the egg to break it up and then toss around with the rice. Stir-fry for a further minute and serve straight away.