- 2 oranges
- 4 green cardamom pod
- 2 clove
- 1 cinnamon stick
- 3 eggs
- 200g caster sugar
- 300g ground almonds
- 1 tsp gluten free baking powder
- 1 orange
- 50g caster sugar
1. Place the oranges in a pan and cover with cold water. Bring to the boil over a medium heat. Cook for 15 minutes or until tender. Drain, return to the pan and cover with cold water and the spices.
2. Bring to the boil and cook for 45 minutes then refresh under cold water. Coarsely chop oranges. Remove and discard any seeds and the spices. Put the orange in the food processor and blitz until smooth.
3. Whisk the eggs and sugar in a bowl until thick and pale. Add the orange, ground almonds and baking powder and gently fold until just combined. Pour into a lined baking tray then bake for 25 minutes in an oven preheated to 180c or until a skewer inserted into the centre comes out clean.
4. Set aside for 15 minutes to cool. Then zest & juice the orange and gently heat along with the sugar until a thick syrup has been achieved carefully poke some holes into the cake and generously pour over the syrup. Enjoy!!!
- 200g beef sirloin
- 2 tsp ground cinnamon
- 2 tsp ground cumin
- 2 tsp five-spice powder
- 2 red chillies
- 1 piece of ginger
- 2 spring onions
- 1 red onion
- Cashew nuts
- 2 limes
- Soy sauce
- Fish sauce
- Crispy onions
1. Once beef is at room temperature, take out your dry rub making sure it is all evenly mixed. Put a sauté pan onto your stove at a high heat and give it a couple of minutes until it just begins to lightly smoke.
2. Put a small amount of oil into your now hot pan and make sure it’s dispersed thoroughly, Season your beef sparingly before you put it in the pan with the dry rub and seal off the beef making sure to evenly colour the whole piece. Sit the seared meat on your lined tray and put into your pre heated oven and cook it to your desired “doneness”. I am going to cook mine for around 5 minutes which will get me to medium rare.
3. Lift the meat onto a plate and allow it to rest whilst we begin to prepare our salad.
4. To prepare the salad start to cut down the chilli, ginger, spring onions & red onions into nice even strips with a sharp knife.
5. Now we need to mix the salad ingredients together and then depending on how long it has taken you to complete stage 4 (you have to let the beef rest for around 10 minutes) start slicing the beef down then cut the slices into strips adding this into your salad mixture.
6. Next put cashew nuts onto a small tray and place them in the oven until they are toasted this should take around 6 minutes. Cut the limes in half and squeeze all the juice out into a small bowl adding that into your mixture.
7. Using 2 deserts spoons toss the salad until all the lime juice has coated everything, add in soy sauce and fish sauce to taste. What we are looking for here is a balance of acidity, saltiness and spice so everybody will like it slightly different. Take cashew nuts out of the oven, tear some coriander (stalk included) and mint leaves up roughly add the toasted nuts mix up and then plate trying to keep it as high as possible, sprinkle with crispy onions and enjoy!
- 2 x 200g Sirloin Steak
- 2 x Field Mushrooms
- Cherry Tomatoes
- Olive Oil
- Salt and Pepper
- 25g Butter
1. Lift out steaks until they come to room temperature around two hours will do.
2. Pre heat oven to 180c. Put field mushrooms on a lined tray with olive oil, salt and pepper. Put the tomatoes in a bowl with olive oil, salt and pepper and toss so they are evenly coated. Then place them on the lined tray and put in your pre heated oven.
3. Heat a frying pan up until hot then add a little olive oil. I am going to cook mine for 3 minutes either side, making sure to seal of the fat and the sides properly. Add in butter spooning it over the steak as it bubbles up.
4. Remove steak from pan and rest for at half the cooking time. Take out the mushrooms and tomatoes and serve.
Triple Cooked Chips
- 4 Rooster Potatoes
- Vegetable Oil for frying
- Salt and Vinegar
1. Cut potatoes to suitable size.
2. Heat vegetable oil to 100c and blanch chips until cooked all the way through but with no colour on them.
3. Lift out with suitable spoon onto a tray lined with kitchen roll and let air dry until a skin forms on them.
4. Repeat steps 2 and 3.
5. Heat up oil to 180c and cook until crispy and brown.
5. Season sparingly with salt and vinegar.
- 2 chicken breasts
- 2 cloves of garlic
- 75g unsalted softened butter
- 1 lemon
- 25g parmesan cheese
- 150g panko breadcrumbs
- 1 egg
- 25g plain flour
- Pinch of paprika
- Salt and pepper
1. Pre heat oven to 180c. Trim up the chicken breasts. Lay them down on what would be skin side down on your chopping board, using a sharp knife make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breast.
2. Now we are going to make the garlic butter so peel your garlic and finely chop it down making a paste as directed by me, put it in a bowl with your softened butter, finely chop the chives, zest and juice the lemon mixing that altogether until evenly dispersed then season with salt and pepper.
3. Grate the parmesan into a bowl then add in the breadcrumbs, crack and beat the egg into another. Mix the flour, paprika, salt and pepper in a third bowl. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating. Chill for at least 30 minutes before cooking.
4. Heat some vegetable oil in a suitable pan over a medium heat. Fry each kiev for 2 minutes each side until golden. Transfer to a baking tray and cook for around 25 minutes until cooked through.
- 50g green lentils
- 50g red lentils
- 10g unsalted butter
- 1 red onion
- 2 red chilli
- 2 tsp ground cumin
- 500ml water
- 1 tsp ground turmeric
- Baby leaf spinach
- Salt and pepper
- Natural yoghurt
1. Cover the lentils in cold water 30 minutes before you make the dhal.
2. Heat a heavy based frying pan and add in the butter, finely dice the red onion, chilli and ginger and fry with the cumin until nice and brown.
3. Add in the soaked lentils, 500ml water and ground turmeric then cook for around 30 minutes until the lentils are nice and tender.
4. Take of the heat and add in the spinach, roughly chop the coriander adding that in also along with salt and pepper to taste, serve with some natural yoghurt.
250g wholemeal plain flour
Salt and pepper
250ml cold water
Extra wholemeal flour
1. Place the flour into a mixing bowl, season with salt and pepper then make a well in the centre. Add the cold water and mix together to form soft dough.
2. Scrape out onto a clean work surface. Work until the dough is soft and elastic in texture this will take around 5 minutes.
3. Divide the mixture roughly into 8 and roll out with a rolling pin trying to keep them as round as possible. Heat a non stick frying pan, lightly brush with some vegetable oil and cook the roti for 1 minute either side until they are nice and brown.
4 Stack on top of each other with a piece of grease proof paper in between each. Re-heat to serve.
- 300ml milk
- 50g butter
- 30g yeast
- 500g strong flour
- 1 tsp salt
- 75g caster sugar
- 1 tsp vegetable oil
- 1 egg
- 75g sultanas
- 50g mixed peel
- 1 orange
- 1 apple
- 2 tsp ground cinnamon
- 2 tsp mixed spice
- 75g plain flour
- 75g apricot jam
1. Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches a comfortable temperature to dip your finger into with out it hurting, for anyone with a temperature probe that is 37c. Stir in the yeast and leave to activate for 30 minutes.
2. Put the strong flour, salt and caster sugar into a bowl. Make a well in the centre. Pour in the yeast mixture, then whisk an egg and add that into the mix also. Bring everything together with your hands until you have a sticky dough.
3. Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with a damp piece of kitchen towel and leave to rise in a warm place until it’s doubled in size.
4. With the dough still in the bowl add the sultanas, mixed peel, zest of the orange, peeled and then finely chopped apple, ground cinnamon and the mixed spice. Knead into the dough, making sure everything is evenly dispersed. Leave to rise until doubled in size, again covered with a damp piece of kitchen towel
5. Knock back the dough then divide into 15 even pieces. Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on lined baking trays, leaving enough space for the dough to expand. Cover with a damp piece of kitchen towel and then set aside to prove until doubled in size once more.
6. Pre heat the oven to 200c. Mix 75g plain flour with cold water to make the paste for the cross, add the water a little at a time, so you add just enough for a thick paste. Put into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
7. Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.
- 1 red onion
- Olive oil
- 1 large aubergine
- 2 garlic cloves
- 250g ricotta
- 50g cooked spinach squeezed of excess liquid
- Salt and pepper
- Ripe vine tomatoes
1. Pre heat the oven to 180c, Peel and finely slice the red onion.
2. Heat a sauté pan and add a touch of olive oil then cook the onions on a medium heat until very soft and slightly golden. Set aside to cool.
3. Slice the aubergine into 6 even strips lengthways. Put the thyme, garlic and a little salt on your chopping board and roughly chop into a paste using your hands to coat both sides of your aubergine slices with your paste, put them on a lined tray and in the pre heated oven for around 6 minutes or until they are just cooked.
4. Prepare the filling by mixing the now cooled onions, ricotta, spinach and a good amount of grated parmesan add some nutmeg then mix well, taste and season if required. Now transfer this mixture into a piping bag.
5. Pipe a log of mix the width of the aubergine strip at one end. Use the top part of the aubergine and roll it towards the bottom. Roll all 6 slices then sit to the side. Place them evenly on an oven proof dish, drizzle with some olive oil, put any excess ricotta mix on top and grate a little more parmesan over them before sticking in the oven for 8 minutes. Chop your ripe tomatoes and mix with some rocket dressing it generously with olive oil and serve straight away together.
At The Cook School, we encourage our customers to try new dishes, get out of their comfort zone and learn about the food that’s being prepared. This is why we are committed to maintaining strong relationships with our suppliers, including The British Game Alliance (BGA), to keep us and our customers, educated on the food we are eating. Our Game Night Cook @ Home classes are fast approaching, and we want to reassure our customers that it’s attainable, easy to cook and most importantly delicious.
So what is Game? Many of us associate Game with high-end restaurants that are out of our reach, whilst some are not exactly sure what it is, and this is because it’s not commonly eaten. Game falls into two categories: the first is feathered game or game birds, including grouse, pheasant, partridge, quail, wild duck, wood pigeon, snipe and woodcock. The second category is furred game, which is hare, rabbit, venison and ‘wild’ boar.
We caught up with Louisa North, Head of Operations at the BGA, to explain what the BGA is, and what they do.
Tell us about the BGA?
We are a not-for-profit organisation who were set up to promote, assure and develop Game to the public. When you see our logo, it signifies that the game has come from BGA members who are adhering to our high welfare and environmental standards. It’s similar to the Red Tractor, you know certain standards are followed from farm to plate. Our Marketing Board aims to reach out to new markets and consumers.
What Game do you assure?
We assure only Feathered Game which includes pheasant, grouse and partridge.
Pheasant is the most popular because it’s easily available and it tastes similar to chicken. There’s a misconception that it it has an overpowering gamey taste but that’s because in the past people hung it for days. As part of our standards, the birds have to go into the chiller within 2 hours of being shot. Grouse is slightly more expensive so is seen by many as a treat.
There are many health benefits in consuming Game, could you tell us what they are?
It’s one of the healthiest meats available, it’s high in protein and very lean so perfect for those who are training and trying to gain muscle. It’s also high in Iron and contains higher levels of many nutrients including vitamin E, Vitamin E and Selenium.
What measures are you taking to promote Game meat?
We do a range of things to raise awareness of Game meat. We have a Commercial Director who approaches restaurant chains, stadiums and other new markets for it to be sold into. We run a consumer-facing campaign called Eat Wild, which focuses on the understanding how to cook game with videos, blogs, and recipes; not the shooting. Collaborations with Chef’s such as Gizzi Erskine helps us to break down the barrier that Game is elitist, and expensive, whereas everyone can have it in their diet.
Last year, we worked with Holme Farm Venison to put game into Sainsbury’s. This is the first supermarket that has stocked assured game meat which we were excited about.
How has the Pandemic affected sales?
There has been a massive rise in Game sales in the last year, however, the supply has been unstable with restrictions affecting shoots. People have had the time to cook and become more experimental while stuck at home. The Cook School @ Home classes have been great for us, we have had people contact us to say that’s the first time they’ve tried Game and they loved it. Also, our collaboration with Mac n Wild was a huge success because it allowed people to cook Grouse in their homes following a simple recipe.
What ethical actions are followed by your members?
I’m a flexitarian and want to know where my meat comes from. At the BGA, we ensure that the shooting has been done as ethically as possible. The birds don’t leave their natural habitat and live in the wild from 2 months to up to 3-4 years. We protect their environment so they have the best possible life, unlike chickens where there’s a strong possibility they’ve been caged most of their lives.
What would you recommend to someone who is going to try Game meat for the first time?
My personal favourite is partridge because it has a sweet and unique flavour. However, I would recommend pheasant because anything you can do with chicken, you can do with pheasant and it is readily available. It doesn’t take as long to cook as chicken, and you can serve it slightly pink. If you do over cook pheasant, it will become dry so be careful.
Learning more about The British Game Alliance has been invaluable to us here at The Cook School and we are proud to feature Game meat in some of our Zoom classes. It’s many health benefits and knowing that shooters follow ethical standards makes us feel excited and reassured. The game used in all our boxes is BGA assured.
If you want to expand your palate and try something new, visit our website to book into one of our British Game classes on the 2nd and 3rd of April.