VEGANUARY – Cauliflower Cheese Risotto

Are you taking part in Veganuary 2021?  If so, we are here to show you that Vegan dishes are not boring, but tasty.  People getting involved has increased dramatically these past few years because not only are there health benefits, but it also has an environmental impact.

The data below is collected from Veganuary Business Support Kit, and you can find more facts, figures and information online. If you have been persuaded to give it a go, your first dish can be Chef Stuart’s Cauliflower & Cheese Risotto:

THE RECIPE

Ingredients 

  • 500g Cauliflower
  • 1 White Onion
  • 2 Garlic Cloves
  • Olive Oil
  • 150g Arborio Rice
  • 75ml Vegan White Wine
  • 300ml Vegetable Stock
  • 50g vegan Italian Style Hard Cheese

Method

1. Begin by cooking the cauliflower until it offers no resistance at all. Then refresh in iced water, strain then squeeze any excess liquid out of it being very firm to make sure it is dry. Blitz down until it is smooth.

2. Finely dice the onion and crush the garlic. In a medium-sized pan with a splash of olive oil add the onion and cook for about 5 minutes until soft and translucent.

3. Add the garlic then add the rice. Cook the rice for 1 minute to start the toasting process then deglaze the pan with the wine. Reduce by half then add 100 ml vegetable stock.  Reduce to a low heat and continue to stir.

4. Once the stock has evaporated add the remaining stock a little at a time stirring until the rice has absorbed all the liquid. This should take around 15 minutes.

5. Finely chop your chives sitting them to the side. The rice should now be cooked, add in your cauliflower puree and season with salt, pepper then grate in your cheese before serving garnished with some of the chopped chives, a drizzle of olive oil and a little more grated cheese.

 

 

 

NEW Online Shop

We are pleased to announce that The Cook School Scotland has now opened a permanent online store offering a free Click & Collect service to customers.

From our ever popular 5kg Box of Chicken Breasts, to our Steak Pies and our full range of Arran Cheeses, we have you covered.

Our free Click & Collect service allows customers to order their items for collection on a Wednesday or a Friday between the hours of 10am and 12pm. The collection point is located at the back of the building – drive into the car park and head straight to get to the back of the building (don’t turn left).

Our Click and Collect service is ideal during the ever changing pandemic of Covid 19. It will help reduce the spread of the virus by limiting how many customers we can allow safely into our shop.

To place your order for collection, please visit our shop:

www.cookschool.org/shoponline

 

 

 

Chef’s Corner – Raspberry & Vanilla Pavlova

The perfect festive dessert, Chef Stuart teaches us how to prepare the perfect Pavlova.

Pavlova

Ingredients 

  • 4 Egg Whites
  • 250g Caster Sugar
  • 1 tsp White Wine Vinegar
  • 1 tsp Cornflour
  • 1 tsp Vanilla Extract

Method

1. Heat oven to 150c.

2. Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in the caster sugar, roughly 50g at a time, until the meringue looks glossy.

3. Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.

4. Spread the meringue to your desired shapes and bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.

Raspberry Topping

Ingredients

  • 300g Raspberries
  • 3 tsp Icing Sugar
  • 350ml Double Cream
  • 1 Vanilla Pod, split and scraped

Method

1. When the meringue is cool, put half the raspberries, 2 tsp of icing sugar and ½ vanilla into a food processer, blitz until smooth, then push the fruit mixture through a sieve.

2. Whip the double cream with the remaining icing sugar and vanilla then spread it over the meringue. Use the remaining raspberries as a garnish and serve with your coulis.

Christmas in a Box – Cooking Instructions

 

Download PDF Version View Video


Christmas in a Box Cooking Instructions

Christmas in a Box Video Instructions

 

Cooking Instructions

Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes

Pre-Work

Remove the following items from the fridge before cooking:

Turkey Wellington – 40 minutes
Crackers – 20 minutes
Chipolatas – 20 minutes
Cheeseboard – 30 minutes

Remove all the packaging and Pre-heat the oven to 200°C

Stilton Crackers

Line a baking tray with greaseproof paper and place the Stilton,Date & Walnut chutney Crackers on and allow to come to room temperature. This takes approx. 20 minutes.

Bake for 25-30 minutes until the pastry has darkened and is crisp.

Enjoy Canapés!

Turn the oven up to 220°C

Main Course -Step 1

Place the Turkey Wellington with greaseproof paper onto a baking tray.
Allow Turkey Wellington to come to room temperature. This takes approx. 40 minutes.
Place the Turkey Wellington into the oven and cook for 20 minutes at 220°C to ensure a glossy finish.
Reduce the oven temperature to 180°C, cover the Turkey Wellington with tin foil to prevent the pastry burning.
Transfer Roasting potatoes into a baking tray and place in the oven.
Mix oil and honey into the carrots & parsnips and place in the oven.
Cook the covered Turkey Wellington, Potatoes, Carrots and Parsnips for 40 minutes.

Starter

Prepare Chicken Liver Parfait (see Serving Suggestion).
Toast some brioche, transfer chutney into a serving dish.

Enjoy Starter!

Main Course -Step 2

Remove Turkey and check with a temperature probe, it should measure 72°C, alternatively place a skewer into the Wellington, if the juices are clear it is cooked.
Wrap the Turkey in the foil and rest for 10-15 minutes.
Remove the Potatoes, Carrots and Parsnips and wrap with foil to keep them warm.
Place Savoury bread in oven for 20-25 mins.
Transfer chipolatas onto a baking tray, brush with oil and place in the oven, shake the tray to ensure they do not stick for 15-20 mins.
Transfer the sprouts in to a pan of salted, boiling water and cook until tender -drain and add butter and pepper.
Place the red cabbage in microwave, pierce film, heat on full power for 3 ½ mins – allow to sit for a couple of mins.
Transfer turkey gravy into a pan and heat to a gentle simmer. Pour into sauce boat.

Enjoy Main Course!

Dessert

Place the Christmas pudding in the microwave for 2 ½ minutes on full power. Leave to sit for 1 minute, before removing the plastic film and popping out of the mould.
Serve with hot or cold Brandy sauce.

 

Serving Suggestions

Chicken Liver Parfait

Due to the parfait being a sticky product, for optimal presentation it should be placed in some boiling water to remove it from the container.

Boil some water and pour an inch into a shallow dish slightly bigger than the parfait container.

Place the parfait container into the water ensuring the parfait is not covered, the heat should loosen the edges of the parfait.

Tip the parfait out of the container, then place your knife into the hot water to heat. Use the hot knife to cut the parfait into neat portions.

Place the parfait onto the plate and serve with toasted brioche and red onion chutney. (Garnish with some fine leaves optional)

Turkey Wellington

Place the Turkey Wellington onto the carving board. Transfer the Bread Pudding, Carrots & Parsnips, Red Cabbage, Brussel Sprouts, Potatoes & Chipolatas into serving dishes and place on the dining table.·

Carve the Turkey Wellington, place in the centre of a warm plate, then serve with the Turkey gravy.

Dessert

Dust with icing sugar

Serve with hot or cold Brandy Sauce.

Cheese Board

Allow the cheese to come to room temperature. This will take approx. 20 minutes.

Place the cheese onto platter with the chutney
and some grapes (Optional).

 

Equipment List

Sauce pan x 3
Large Baking tray
Small Baking tray x2
Temperature probe (recommended) or metal skewer
Colander or sieve
Oven Gloves
Carving Board
Carving Knife
Pastry Brush
Whisk
Tongs
Dessert Spoons in Hot Water x 2
Sauce Jug x 2
Chopping Board
Serrated Knife 8-10in
Cling Film
Tin Foil
Cooling Rack
Microwave

 

Lentil Soup & Soda Bread

Fancy warming the cockles of your heart? Then why not try Chef Stuart’s homemade lentil soup with soda bread – a perfect dish for lunch or dinner.

Lentil Soup

Ingredients

  • 250g Red Lentils
  • 1 Onion
  • 2 Sticks Celery
  • 1 Carrot
  • 25g Butter
  • Thyme
  • 6 Rashers Smoked Bacon
  • 1 tsp Cumin
  • 500ml Chicken Stock
  • Salt and Pepper
  • Chives

Method

1. First, we are going to do is soak our lentils in cold water for a minimum of 3 hours, this will start to rehydrate them and make them easier to cook when making our soup.

2. Finely dice the onion, peel the celery and carrot then also finely dice that. Heat a heavy-based pot on a medium heat then add in the butter and your diced vegetables along with the thyme.

3. Take the fat of the bacon and chop up finely and put that in with your vegetables, letting it render down and become crispy. This will help flavour all the vegetables and give us a nice depth of flavour in our soup once it’s finished.

4. Put the remaining medallions of bacon under a grill and cook before sitting to the side to cool down, add in the cumin and the soaked lentils along with the chicken stock and simmer for an hour.

5. Blitz your soup and check it for seasoning before finely chopping your bacon medallions and then the chives, Heat up your serving bowls, put some finely chopped bacon in the bottom of the bowl and ladle in your soup, garnish with some chopped chives and enjoy.

Soda Bread

Ingredients

  • 150g Plain Flour
  • 125g Wholemeal Flour
  • 1 tsp Bicarbonate of Soda
  • 1 tsp Caster Sugar
  • 1 tsp Salt
  • 30g Butter
  • 200ml Buttermilk
  • 1 Egg

Method

1. Rub all dry ingredients with butter, add milk and mix to a wet dough.

2. Generously flour a work surface and begin to shape the bread into a rough loaf shape.

3. Transfer to a lined tray, lightly whisk your egg and thoroughly glaze your loaf then bake for 25 minutes in a pre-heated oven at 180c.

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.

Profiteroles

Chef Stuart has been busy making these delicious Profiteroles this week. Give it a go and tag us on social media with your creations.

Ingredients

  • 125g Water
  • 125g Milk
  • 100g Unsalted Butter
  • 1 tsp Sugar
  • ½ tsp Salt
  • 150g Plain Flour
  • 3 Medium Eggs

Method

1. Preheat the oven to 200c. Line two baking trays with parchment paper.

2. Put the water, milk, butter, salt and sugar into a saucepan over a high heat and stir with a spatula or a wooden spoon. Turn off the heat as soon as the butter has melted and the liquid has come to a boil.

3. Quickly sieve in the flour, stirring continuously until the mixture is very smooth.

4. When the mixture is smooth, return the pan to the heat and stir with the spatula for one minute. The paste will begin to poach and some of the water will evaporate. Don’t let the paste dry out too much, or it will crack during cooking. Remove the pan from the heat and transfer the contents to a clean bowl. This will encourage the mix to cool before we add the eggs.

5. If the eggs are added to the mix when piping hot they may start to cook and scramble. When the bowl is cool enough for you to hold, begin to add the eggs one at a time, mixing in with a spatula between each addition.

6. Stir well with the spatula until the eggs are thoroughly combined and the paste has a very smooth, “drop” like. It is now ready to use.

7. Carefully spoon the mixture into a large piping bag and set aside. To cook, pipe the pastry onto your tray in the desired, profiterole shape and bake for 20 minutes until golden brown. Cool on a wire rack before filling with vanilla cream.

Vanilla Cream

Ingredients

  • 300ml Double Cream
  • 50g Castor Sugar
  • 1 Vanilla Pod

Method

1. Whisk up double cream and sugar to a semi whipped stage, cut the vanilla pod in half and carefully remove seeds then continue whisking until piping stage is achieved. Carefully fill up bag and fill your now cooled profiteroles.

Warm Chocolate Sauce

Ingredients

  • 50g Dark Chocolate
  • 150ml Double Cream
  • 1 tsp Caster Sugar

Method

1. Melt the chocolate in a bowl over a pan of barely simmering water until completely smooth.

2. Heat all of the remaining ingredients in a small saucepan until evenly combined. Remove from the heat and stir through the melted chocolate. Serve warm over your vanilla cream filled profiteroles.

 

Hot & Sour Mallard Duck Salad

In celebration of Great British Game Week, Chef Stuart is sharing this mouth-watering recipe for Hot & Sour Mallard Duck Salad with Toasted Peanuts and Crispy Shallots. Give it a try at home and tag us in your pictures on social media.

Ingredients

  • Mallard Duck Breasts x 2
  • Ground Cinnamon x 2 tsp
  • Ground Cumin x 2 tsp
  • Five-Spice Powder x 2 tsp
  • Red Chillies x 2
  • 1 Piece of Ginger
  • Spring Onions x 2
  • Red Onion x 1
  • Cashew Nuts
  • Limes x 2
  • Soy Sauce
  • Fish Sauce
  • Coriander
  • Mint
  • Crispy onions

Method

  1. Remove the duck breasts from the fridge and allow them to come up to room temperature. Then mix all the dry spices together and rub it on one side of the duck breasts.
  2. Put a sauté pan onto your stove at high heat and give it a couple of minutes until it just begins to lightly smoke. Now is a good time to put your extraction fan on!
  3. Add a small amount of oil into your now hot pan and make sure it’s dispersed thoroughly. Season your duck sparingly before you put it in the pan with the dry rub and seal off the duck making sure to evenly colour the whole breast. Sit the seared meat on your lined tray, put into your preheated oven and cook it to your desired “doneness”. I cook mine for around 5 minutes, which will get me to medium-rare.
  4. Place the meat onto a plate and allow it to rest whilst you prepare your salad.
  5. To prepare the salad,  cut down the chilli, ginger, spring onions & red onions nice and thinly with a sharp knife.
  6. Now, mix the salad ingredients together and depending on how long it has taken you to complete stage 4 (you have to let the duck rest for around 10 minutes) start slicing the duck down then cut the slices into strips adding this into your salad mixture.
  7. 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.
  8. Using 2 dessert spoons, toss the salad until the lime juice has coated everything. Then, add in soy sauce and fish sauce to taste, you want a balance of acidity, saltiness and spice, everybody will like it slightly different.
  9. Finally, take the 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!

 

 

 

 

 

Stovies, the great Scottish debate!

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.