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GWCT Scottish Auction Dinner Box

scottish auction dinner box

From The Cook School Scotland & Highland Game

Three options available at £110, £130 or £150 with FREE UK mainland delivery

Orders close midnight 9th May for delivery 13th May

The Cook School Scotland are delighted to be involved in this year’s Scottish Auction annual dinner. The menu, created by the Head Chef at Prestonfield House Hotel, will be prepared by The Cook School with Highland Game generously donating the venison.

The Auction, which opened on Friday 30th April is taking orders until midnight on 9th May. The boxes will be delivered in a box anywhere in the UK to enjoy on Thursday 13th May in the final hours of The Scottish Auction, which will close at 10pm.

The dining kit, which will be made to order by The Cook School, will arrive in a fully chilled and insulated box. Each box provides dinner for two and is easily finished at home. The options are:

£110: Dinner Box for 2

£130: Dinner Box for 2 with red and white wine

£150: Dinner Box for 2 with champagne, red and white wine

Order Now >>

Game & Wildlife Conservation Trust Scottish Auction Menu

Braehead Salmon

Beetroot cured salmon, horseradish crème fraiche, wholemeal soda bread, cabernet sauvignon pickled shallots, fresh radish.

East Coast Shellfish
Bisque, Thermidor flavoured sour cream.

Highland Game Venison
Farce and loin en croûte, spring onion purée, golden raisin, bitter leaves, Jersey Royals with wild garlic, Grand Veneur sauce.

Highland Fine Cheeses
A selection of artisan cheeses from Tain on the Dornoch Firth and Arran Oatcakes.

Wines from Justerini & Brooks

Justerini & Brooks, Sarcey, Brut, Private Cuvée, NV

Mâcon Uchizy, Gerald et Philibert Talmard, 2019

Château La Grande Maye, Côtes de Castillon, 2015

The kit will be packed in an environment where all 14 major allergens may be present, therefore whilst there is a strict separation process we cannot guarantee that menu items will be completely free from any particular allergen.

Any enquiries please contact [email protected].

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Irish Stew & Herb Dumplings Recipe

Irish Stew & Herb Dumplings Recipe
  • Olive oil
  • 100g smoked streaky bacon
  • 400g diced lamb shoulder
  • 2 white onions
  • 2 carrots
  • 3 bay leaves
  • Thyme
  • Rosemary
  • 50g pearl barley
  • 600ml beef stock
  • 2 rooster potatoes
  • 250g self raising flour
  • 125g beef suet
  • Salt and pepper
  • 200 ml water
  • Chives

Method

1. Pre heat oven to 160c. Heat some olive oil in a heavy based frying pan. Cut the bacon into small strips and brown in pan before sealing of the diced lamb in batches in the pork fat that it has released. Lift out and sit sealed meat to the side

2. While it is sealing chop the onions and peel then chop the carrots into nice uniformed chunks. Add them in to the pan and brown along with the herbs.

3.  Now return the meat to the pan, stir in the pearl barley and pour over the stock then slowly bring to a simmer.

4. Peel and chop potatoes and place them carefully in the stew. Cover with greaseproof paper and tin foil, put a lid on it and put it in the oven for about 1 hour then remove carefully.

5. Mix the self raising flour, suet, salt and pepper together with the water until a dough is formed. Finely chop some thyme leaves, rosemary leaves and chives then mix that in to the dough also. Divide up into 12 even sized balls then drop in the stew and put back in the oven for 30 minutes or until potatoes and lamb are tender and the herb dumplings are crispy on top and soft underneath, season with salt and pepper then serve.

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Help us support Ayrshire Hospice

As we reflect upon this year, which has been a challenging and worrying time for all of us, and as we all start to find our new normal and adapt to the changes that the Coronavirus has enforced upon us, we know that challenging times are still ahead.

This is especially true for Ayrshire Hospice. As an experienced source of outstanding quality care and services which helps those with any life-limiting illness, it requires extensive, on-going fundraising support.

A cause very close to our hearts, The Cook School Scotland is delighted to fundraise to help the hospice provide vital support for patients and their families.

To do this, we are running a raffle, allowing one lucky winner to be in with the chance of winning two Cook School @ Home classes. So, not only will you win one of our online cookery sessions for yourself, but you can also gift a box to a friend. This is available anywhere in the UK.

To enter our raffle please visit our Just Giving page, make a donation of £5 and leave your contact email address in the comments.

https://www.justgiving.com/fundraising/cookschool

The lucky winner will be chosen on Christmas Eve.

Please see below more information about our Cook School @ Home classes or visit our classes page:

An online, interactive, and fun session where you can mingle with our other guests while preparing and enjoying the menu for the evening. Prior to the class, we will deliver a box to your home with all the ingredients you will need along with instructions on what equipment you will need and how to join us on the evening.

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Stovies Recipe

It’s the original comfort food; a one-pot dosh traditionally made with left-over meat and freshly cooked vegetables that has warmed many a Scot during the dark, dreich days of winter.

However,  so many people have their own way of making stovies. Some use square sausage, some use links, some use beef and some use mince. There’s even a version using corned beef! (Let’s save that argument for later).

The funny thing about it is, it’s not even a regional thing, there’s no real east/west divide. This hotly debated topic seems to be more focussed on what families passed down through the generations.

Anyway, we’re sharing our version of stovies with you today and invite you to give them a try!

STOVIES (COOK SCHOOL SCOTLAND STYLE)

Ingredients

  • 30g butter
  • 1 onion
  • ½ turnip
  • 2 large carrots
  • 500g leftover slice sausage and links
  • 500g potatoes
  • 500ml beef stock
  • Brown sauce
  • Worcestershire sauce
  • Salt and pepper

Method

1. Begin by heating up a heavy-based pot and add in the butter until it starts to melt, finely dice the onion and start to sauté. Peel the carrots and turnip then dice into 2cm cubes adding into your onions.

2. Chop the leftover sausages and peel then chop the potatoes adding all together along with the beef stock, bring to the boil and simmer for 20 minutes.

3. Now add in brown sauce to taste along with Worcestershire sauce then season with salt and pepper before serving with crusty bread and loads of butter.

We hope you enjoy creating this recipe and sharing it with your friends.

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Recipes for your pumpkin leftovers

Carving pumpkins has slowly become something of an annual tradition to mark Halloween, with people lighting up their spooky creations on 31st October (or 30th October in Kilmarnock!).

The activity is now so popular that the UK is expected to waste around 18,000 tonnes of perfectly edible pumpkin this Halloween – but the leftovers can be put to good use.

Instead of throwing out your pumpkin innards once you have finished carving, why not turn them into something delicious? Like, these Pumpkin Cupcakes?

PUMPKIN & SULTANA CUPCAKES

Ingredients

Cupcakes

  • 175ml vegetable oil
  • 175g light brown sugar
  • 3 eggs
  • 200g grated pumpkin
  • 100g sultanas
  • 1 orange
  • 2 tsp ground cinnamon
  • 2 tsp mixed spice
  • 200g self-raising flour
  • 1 tsp bicarbonate of soda

For the Cream Cheese Frosting:

  • 200g cream cheese
  • 1 orange
  • 100g icing sugar
  • Optional toasted nuts

Method

Cupcakes

  1. Pre heat an oven to 170c and line a 12 hole muffin tin with paper cases, you are allowed to bring out the inner child in you by using Halloween themed ones. Put the oil, sugar and eggs into a bowl and whisk until they are all incorporated evenly.
  2. Now add in your grated pumpkin make sure to squeeze any excess juice out of it before adding it and the sultanas into the bowl.
  3. Zest the orange then into a separate bowl sieve the cinnamon, mixed spice, flour and the bicarbonate of soda before adding everything together and folding it in with a spatula.
  4. Carefully spoon this into your 12 cases and bake for 25 minutes, they should be springy to touch. Once cooked place them on a cooling wire.

Cream Cheese Frosting

  1. Beat the cream cheese until its smooth then zest and juice orange before adding into the mix.
  2. Sieve the icing sugar into it and really beat hard until you get a smooth paste, put into a clean bowl and cling film before refrigerating until it starts to firm up.
  3. Now pipe onto the now cool cakes before topping with a selection of toasted nuts. I like pecans or flaked almonds best.

We hope you enjoy creating this recipe and sharing with your friends.

Happy Halloween!!

 

 

 

 

 

 

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Celebrate World Food Day

Behind our food, there is always someone who produced, planted, harvested, fished or transported it. This World Food Day, we take the opportunity to thank these #FoodHeroes who, no matter the circumstances, continue to provide food to their communities and beyond – helping to grow, nourish and sustain our world.

World Food Day 2020 Activity Book: Food Heroes

Keep the little ones amused – download this fantastic Activity Book. They’ll discover food heroes, the important role they play, challenges they face and the digital innovations that are helping them and our food systems to perform better. They’ll also find out what each of us – governments, farmers, businesses and the general public – can do to improve how our food is produced and learn how we can all make a difference and become a food hero!

Activity Book_2020_ENG

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Corporate Christmas Parties

The Christmas season is fast approaching and we want to let our customers know that Christmas is most definitely not cancelled here at The Cook School Scotland!

Our Head Chef, Stuart, was inspired by the nation’s passion for cooking during lockdown and decided to bring our kitchen to yours in the form of online cooking classes delivered via Zoom. And just like that, our new concept Cook School @ Home was born!

These online classes are perfect for ‘Christmas Nights In’ and team building as they’re fun, interactive sessions where you can relax and mingle with other guests, whilst preparing and enjoying a restaurant quality 3 course meal, from the comfort of your own home.

We deliver all the top-quality ingredients, expertly packed, to you the day before your chosen class, anywhere in the UK so it works well for colleagues or clients who live further afield. If you have colleagues in Glasgow, Edinburgh, Aberdeen, London or Manchester, we can bring the office party to you.

With government restrictions in place around gatherings, this is a great way to boost morale and engage with staff who may have been working from home for long periods or clients that have been unable to visit your office safely.

We offer many different themed menus including Vietnamese, Thai, Italian, Chinese, Scottish Larder and more. We can customise corporate classes to your preferences to suit the menu, budget and number of guests you require. Our starting price is £50 per person for a box of food for 2 people.

To find out more, please visit our class booking page: Class Bookings

And, to see just how much fun we’ve been having in our classes here, watch our short promo video: Cook School @ Home Video

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CELEBRATE THE BEST OF BRITISH GAME FOR NATIONAL CURRY WEEK

To celebrate National Curry Week (5th – 11th October 2020), the Cook School Scotland is delighted to announce a new game curry Cook School @ Home class in collaboration with BGA (British Game Alliance).

Launched during lockdown, our Cook School @ Home classes have gone from strength to strength. Online, fun and interactive events, they really are a night in with a difference! With over 15 themes now available, the BGA Game Curry Evening is our first game cooking event and has been planned to coincide with Great British Game Week at the end of November. 

The price for the class is £50.00, for which you will receive a box full of all ingredients required to create the mouth-watering menu for the evening:

    • Hot & sour mallard duck salad with toasted peanuts & crispy shallots
    • Thai red pheasant curry, jasmine rice & coconut
    • Chilled kaffir lime leaf rice pudding, poached pear & cardamom for two

Included in the price is a link to a live cooking evening on Zoom, which takes place on 26th November, to cook your curry led by our Head Chef Stuart. You will also receive an Eat Wild game recipe booklet as an added extra to this special event.

Tickets are limited to 20 households, go on sale during National Curry Week. Don’t miss out!

 

www.cookschool.org/cook-at-home