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…
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…
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
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.
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.
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..!
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 good quality dark chocolate
3 whole eggs
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.
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
chicken is cooked season accordingly and add loads of chopped coriander.
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
the oven to 180c, Heat a large oven proof dish on a medium heat, add the butter
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
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.
Coriander Flat Breads
350g plain flour
2 tsp sugar
1 tsp salt
1 tsp baking powder
15g fresh yeast or 3.5g dried yeast
140g natural yoghurt
4 cloves garlic, finely chopped and pureed
Small bunch of coriander, finely chopped
150g melted butter
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.
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.
Fancy some Saturday night fake away? Check out the recipe for one of our favourite dishes from our Chinese Cook School @ Home Classes…Sweet & Sour Chicken with Egg Fried Rice.
Sweet & Sour Chicken
1 chicken breast trimmed and cut into chunks
3 tsp light soy sauce
3 tsp dry sherry
1 garlic clove, grated
Small piece fresh root ginger grated
2 tsp caster sugar
Salt and pepper
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
1 tsp baking powder
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
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
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
🐣🐰 These individual carrot cakes are the perfect Easter treat, whether for yourself, for the kids or as treats for family, friends and neighbours! Don’t forget to send us your photos if you make them on Facebook, Twitter, Instagram or by email to [email protected], we love to see everything you’re all baking at home…
Carrot Cake with Cream Cheese Icing + Marzipan Carrots
1. Pre heat oven to 180c or 160c fan assisted. 2. Beat the sugar and oil till smooth and combined, gradually add the beaten eggs. 3. Sieve together the flour, bicarb and spices and add to the wet mixture. 4. Fold the carrots, nuts and raisins through the cake batter. 5. Fill your cases three quarters up as the cake will rise as it cooks. 6. Place in oven for 25-30 minutes or until a skewer comes out clean, cool on a wire rack.
1. Beat cream cheese and butter till fully combined and finely grate in the zest of the orange. 2. Add the sieved icing sugar one spoon at a time. 3. Pipe on to the top of your cooled cakes
🐣 30g marzipan 🐰 Orange food colouring 🐣 Red food colouring 🐰 Small bunch curly parsley, washed thoroughly.
1. Tint marzipan with orange and red food colouring, a drop at a time, to reach desired colour. 2. Divide the coloured marzipan into 12 pieces. Shape each piece into a ball, and then roll into logs, tapering 1 end, to resemble carrots. 3. Carrots will keep, covered, for up to 1 week. When ready to use, cut a slit into the end of each carrot and slip in a piece of parsley.