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!
This year has been a whirlwind, with most of the summer months spent in lockdown amid the coronavirus pandemic.
As much of the year has flown by, Christmas will be here before you know it. So, with less than 100 days left until 25 December, it’s never to early to start planning (or salivating over) your Christmas dinner.
The Cook School Scotland are excited to share our amazing Christmas dinner range that is now available to order from our online Christmas Shop. No matter how big or small this year’s festivities will be, you’ll be able to get prepped and ready for a feast!
From canapés, starters, main courses, desserts and if you’re not stuffed from all that we have lots of delicious cheeses for your cheeseboard.
What strikes me most about taking part in a virtual cookery class is the number of things you learn without expecting to. For example, the amount of advance prep that’s required from the chef and staff. Receiving one’s box full of each carefully-measured, weighed, portioned, chilled, sometimes partially-cooked, and packaged component of the multiple-course menu, plus printed instructions, is the first thrill. Some are sent to hundreds of participants all over town and beyond. Not only does it makes you realise the sheer hard graft that goes into running a professional kitchen; the added complication of logistics – getting the ingredients safely delivered intact and in compliance with health and safety regs – is pretty impressive.
I took part in one of the first @Home classes hosted by Stuart Leslie, head chef at The Cook School, the sister company of Braehead Foods in Kilmarnock. The £50-for-two menu was Italian and we made aubergine cannelloni (ten ingredients), mushroom risotto (11 ingredients), chicken breast wrapped in Parma ham (four ingredients), and chef kindly threw in a pre-made vanilla Panna Cotta for dessert. The equipment list packed into my box required some 19 items to be found around my kitchen and laid out in advance (a useful time-saver during the 90-minute class).
My mis-en-place sorted according to chef Stuart Leslie’s instructions
The second thing I learned that night was how great it was to be able to ogle other participants’ kitchens. Forget politicians’ bookcases being featured on news channels as TV interviews have been conducted at home, following social distancing guidelines: this was far more interesting, if a little envy-inducing.
The third thing was how to chop an onion. Finally. Chef Stuart cheerfully – and tearlessly – demonstrated how you’re meant to cut the top of the onion off and keep the root on so that vertical slices stay together until you cut the root off. Bravo. As the atmosphere between us and the dozen or so others was relaxed and full of banter, helped along by the fact that most of us had a glass of wine to hand, I didn’t feel embarrassed at my ignorance.
“There’s no such thing as a silly question, as we’re here to be comfortable as we go,” chef Stuart assured me. I’ve since been told that someone in another class on vegetarian cookery enquired about the best way to cook a steak.
So I wasn’t abashed to discover that risotto should be served slightly sloppy, otherwise it’s more of a paella, and that it should be eaten on a cold plate to stop it continuing to cook and congeal.
Speed, precision, keeping the work station clean and tidy, sticking to the plan and paying attention to detail were also important lessons I learned as a home cook. Thanks to chef, I was really pleased with the end result of my dishes.
I also discovered that the presentation skills of the host chef are key to the whole thing. Chef Stuart has been running The Cook School for some years now, so is used to performing in front of an audience. Others may have to learn this – it’s no longer the case that a chef’s life is destined to be led in obscurity, stuck behind the stove. If the Coronavirus pandemic continues and lockdowns are imposed around the country, online classes are set to stay.
“Doing live classes were Stuart’s idea, and the reaction and feedback so far have been absolutely brilliant,” says Craig Stevenson, managing director of Braehead Foods. “They were designed for lockdown to cater for those working from home, learning to cook, who need a break or a date night, but can’t go out to eat,” he says. “We will be continuing this into the future even if lockdown stops. It’s a good way to educate and entertain customers, while helping local producers and suppliers and even delivery drivers stay in work.”
My version of the aubergine cannelloni …
About Cate Devine
As a journalist, Cate has been covering developments in food and drink for over 25 years, variously as a deputy monthly magazine editor; weekly magazine editor; daily newspaper commissioning features editor, women’s editor, senior writer and food specialist; and latterly freelance contributor, broadcaster and interviewer.
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 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.
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.
Working with our sister business Braehead Foods we have launched a new home delivery service in the Kilmarnock area in light of the COVID-19 Coronavirus outbreak.
The Cook School Shop has been serving the local community for many years, but now Braehead Foods have opened their warehouse stock to customers while also producing freshly made ready meals from their Production Kitchen.
When the company took the decision to close their shop to protect staff and customers, they began taking phone orders which customers could collect from their warehouse. They have now extended this to a delivery service to Kilmarnock and surrounding areas.
HOW TO ORDER: For delivery and collection, please order on 01563 550008 between 8am and 2pm Monday to Friday.
COLLECTION: Order from 8am until 2pm Monday to Friday for collection until 2pm daily from our Braehead Foods Ltd warehouse, to the rear of our building at Moorfield Park, Kilmarnock, KA2 0FE.
DELIVERY: Order by phone before 2pm Monday to Friday and we will aim to deliver the same day (Monday to Friday). Delivery charge £5.
UPDATE – June classes now added to cancelled classes. All bookings will be rescheduled and customers should have received an email to confirm this. If you have not received this, please email us at [email protected].
Class Cancellation – March, April & May
Unfortunately due to the ongoing outbreak of COVID-19 Coronavirus, we have taken the decision to cancel all classes with immediate effect through to 30th May. We have also temporarily closed our cafe, takeaway and shop until the government deem it safe for our staff to return to work, although we are operating a collection and home delivery service.
We hope we do not cause any inconvenience or disappointment, but hope that you can understand why we have had to take this difficult decision.
We have not cancelled any classes further than this at the moment but we will continue to monitor and assess the situation and will be in touch with affected customers should anything change.
At this time anyone with a booking during the affected time range will have their booking for that date cancelled. Please rest assured that your booking will be moved to on hold and we will be in touch with you to re-organise a new date as soon as we know when classes will resume.
If you booked this class with gift vouchers please don’t worry about the expiry date we will honour all of these until the end of October and ensure you can get booked in to a suitable date.
Gift Vouchers
If you have gift vouchers due to expire in April, May or June we will be extending these automatically through to the end of October to give you plenty of time to book in.
Plain flour, seasoned with salt and freshly ground black pepper, for dusting
1 tsp olive oil
1 onion, finely diced
2 pork links
Salt and pepper
70ml hot beef stock
200g ready-rolled puff pastry
1 egg, beaten
Small bunch thyme leaves only
Method
Dust the cubed steak with the seasoned flour
Heat the oil in a large heavy-bottomed pan and fry the meat, stirring frequently, until browned on all sides.
Add the diced onions, herbs, salt and freshly ground black pepper and the stock and bring to the boil.
Reduce the heat and simmer gently for an hour and a half.
Preheat the oven to 180c. Cook sausages, then slice up and add to steak mixture.
Transfer the mixture to a dish to cool down this will make it easier to line the pie dishes.
Brush tins with oil and push puff pastry into them being careful not to cause any tears.
Fill generously with steak and sausage mix and brush rim of pie with a little beaten egg carefully before cutting an appropriately sized lid and sealing it on top.
Eggs wash thoroughly and bake in the oven for around 30 minutes. Serve immediately.
Creamed Potato Ingredients
1kg red rooster potatoes cut into even chunks
125ml double cream
25g butter
25g crème fraiche
Salt and pepper
Whole nutmeg
Method
Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
Heat the cream and butter in a small pan, then pour over the potatoes. Remove pan from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the crème fraiche and beat with a wooden spoon until smooth and creamy.
Season with salt, pepper and some freshly grated nutmeg. Serve immediately
Carrot Ingredients
250g carrots, chopped to desired shape
50g unsalted butter, softened
1 tsp cumin
Small bunch thyme leaves only
Salt and pepper
Method
Peel and cut your carrots then boil in slightly salted water for 8-10 mins depending on the size you have cut them.
Strain then place on a suitable tray with the butter, cumin, thyme and salt and pepper then roast for 5 mins at 200 degrees to give them a nice glaze.
The importance placed on provenance, sustainability and health implications of our food has meant that wild British meat has seen a rise in popularity with diners. We’re lucky as Scotland is home to an abundance of game, some of which is considered the best in the world, yet some still wrongly assume that game meat is tough, strong tasting or unpleasant. However, the popularity of game meats being served in top hotels and restaurants is slowly dispelling these myths.
The importance placed on
provenance, sustainability and health implications of our food has meant
that wild British meat has seen a rise in popularity with diners. We’re
lucky as Scotland is home to an abundance of game, some of which is
considered the best in the world, yet some still wrongly assume that
game meat is tough, strong tasting or unpleasant. However, the
popularity of game meats being served in top hotels and restaurants is
slowly dispelling these myths.
What meats are classed as game?
Pheasant
Partridge
Grouse
Rabbit
Pigeon
Hare
Wild duck
Wild Geese
Snipe
Woodcock
Squirrel
Venison – Red, Sika, Fallow, Roe, Chinese Water Deer and
Muntjac
So what are the benefits of eating game
meat?
It’s one of the healthiest meats available as it’s very low in
fat and cholesterol and one of the healthiest sources of good fat
in Omega-3. Game is very high in iron and contains higher levels of
many beneficial nutrients including vitamin E, beta carotene, zinc,
vitamin B(6) and selenium.
It’s wild and natural – therefore hormone and additive free
thanks to the animals having a natural diet from roaming free in
forests, farm land and moorlands.
It’s easy to cook – as it’s a lean meat it doesn’t require a
lot of cooking, meaning you can enjoy it as a tasty, quick
dinner.
It’s good for your carbon footprint – game meat is often
locally sourced so there are relatively few miles from field to
fork.
It’s a delicious alternative to your typical meat dishes such
as beef and chicken. Venison and pheasant can replace beef and
chicken respectively, and pigeon and grouse are stronger tasting
meats when you’re looking for something different.
If you’re totally new to cooking game or just need a helping
hand with some new ideas, our Game Day is the
perfect class for you. Our chefs will demonstrate how to prepare
different types of game, the best way to cook the meat and you will
also learn what food compliments the game.
Check out the menu for our next Game Day:
Five-spiced duck with orange, fennel and rocket salad
Treat your Mum this Mother’s Day by making a delicious sweet treat for her and your family to enjoy…
Gateau
Fraisier
125g caster sugar
4 eggs
2 lemons, zest only, finely grated
125g self-raising flour, plus extra for flouring
50g unsalted butter, melted and cooled slightly, plus
extra for greasing
Crème Patisserie
600ml milk
Vanilla pod
4 eggs, plus 2 egg yolks
180g caster sugar
1 tsp kirsch
100g cornflour
150g butter, cut into cubes and kept at room temperature
Lemon Syrup
70ml water
75g caster sugar
2 lemons, juice only
Garnish
200g marzipan
200g dark chocolate
600g medium sized strawberries
Method
Preheat the oven to 180C. Grease, flour and line the base of a
23cm/9in spring-form or round loose bottom cake tin.
Place the sugar, eggs and lemon zest in a large bowl set over a
pan of simmering water. Using an electric hand whisk, whisk the
mixture over a medium heat until doubled in volume and pale in
colour. The mixture is at the right stage when it forms a ribbon
trail when the whisk is lifted out of the mixture. Remove from the
heat.
Sift in two-thirds of the flour and gently fold into the
whisked mixture with a metal spoon or spatula. Add the remaining
flour and fold again. Try to keep in as much of the air as
possible. Make sure all the flour is incorporated into the
mixture.
Gently fold in the melted butter. Pour the mixture into the
cake tin and bake for 25-30 minutes or until the sides of the cake
begin to come away from the tin and it is pale golden-brown.
When cooked, allow the sponge to cool a little bit in the tin
and then turn out onto a cooling rack. Be careful as this sponge is
quite delicate. It should be just under 5cm/2in in height.
To make the crème patisserie, pour the milk into a wide based
pan, split the vanilla pod along its length using a sharp knife,
and add it to the milk along with the vanilla seeds. Bring the milk
up to the boil then take it off the heat.
Whisk together the eggs, sugar, kirsch and cornflour in a
medium sized bowl until blended. Remove the vanilla pod from the
milk and pour the hot milk through a sieve into the egg mixture.
Whisk to combine.
Pour the custard back into a clean saucepan and set over a
medium heat. Stir the custard constantly until the mixture
thickens. The mixture will take about four minutes to thicken, but
when it does it happens very quickly, so you need to really keep
stirring to prevent lumps. Whisk until smooth.
Cook the mixture until the crème is very thick, so that it can
be piped and it will hold its shape. Stir in the butter until
thoroughly melted and combined.
Allow to cool slightly, pour into a shallow dish and chill in
the fridge for about an hour until really cold and set firm. This
chills it faster as it cools over a larger surface area
alternatively you could fill the piping bags with it at this stage
and leave overnight to chill.
Place the ingredients for the lemon syrup in a small saucepan
with the water, heat gently until the sugar dissolves then boil
rapidly for two minutes. Remove from the heat and set aside to
cool.
Meanwhile, roll out a thin disc of marzipan to fit a 23cm/9in
circumference circle. It is best if you draw around the 23cm/9in
base of another loose bottomed tin for the perfect circle. For best
results and a perfectly flat surface, chill it in the fridge until
it is needed.
Slice the sponge in half horizontally, creating two slim discs
of cake. The cut must be as level as possible as it will be visible
in the finished cake. Place a strip of acetate plastic around the
inside of the spring tin. Or line the base and sides with cling
film or parchment lined foil.
Place one layer of sponge cake in the bottom of the cake tin.
Then liberally brush the sponge with half the syrup. With the back
of a spoon, gently squash the edges of the cake down so that they
are pushed directly against the sides of the tin, creating the
defined edges necessary for the cake.
Rinse, hull and halve about 12 strawberries, try and make sure
they are all the same height. Place the cut sides of the
strawberries against the plastic on the inside of the tin. The
strawberry halves should be sitting snugly beside each other, so it
looks like a little crown inside the tin.
Take the chilled crème patisserie out of the fridge and spoon
two thirds of the crème into a piping bag, fitted with a 1cm
nozzle. Pipe a swirl covering the exposed sponge completely in the
bottom of the tin. Then pipe between each of the strawberries so
the gaps are filled right to the top with the crème
patisserie.
Set about 3-5 strawberries to one side for decoration, then
hull and quarter the rest of them and place on top of the crème, so
it raises the inside of the cake by about an inch.Pipe another
swirl of crème patisserie on top of the cut strawberries to cover
the whole surface. Then smooth with a palette knife.
Place the other disc of sponge on top of this, with the cut
side uppermost, so it has a completely flat top. Brush with the
remaining syrup.Gently press the top down quite firmly, so that the
cake and filling push against the acetate to create the distinctive
smooth and defined sides of the cake.
Lay the chilled marzipan circle on top of the cake and put the
whole thing back in the fridge to set. Make some decorations of
your choice with melted dark chocolate.
When ready to serve, remove the cake from fridge. Very
carefully release the spring tin/loose bottom and remove the cake
from the tin and from the acetate or cling film.Place onto a
serving plate and decorate with reserved strawberries, chocolate
decoration and a dusting of icing sugar. Serve chilled.
