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.
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.
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
minutes
4. Once
chicken is cooked season accordingly and add loads of chopped coriander.
Pilaf Rice
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
25g butter
Method
1. Pre-heat
the oven to 180c, Heat a large oven proof dish on a medium heat, add the butter
and melt
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
3. Stir
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.
Garlic +
Coriander Flat Breads
350g plain flour
2 tsp sugar
1 tsp salt
1 tsp baking powder
15g fresh yeast or 3.5g dried yeast
140ml milk
140g natural yoghurt
4 cloves garlic, finely chopped and pureed
Small bunch of coriander, finely chopped
150g melted butter
Method
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
Marinade
3 tsp light soy sauce
3 tsp dry sherry
1 garlic clove, grated
Small piece fresh root ginger grated
Coating
50g cornflour
2 tsp caster sugar
Salt and pepper
Sauce
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
Coriander
Batter
100g cornflour
1 tsp baking powder
100ml water
Method
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
1 egg
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
Method
1. Beat
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
straight away.
Add the egg, flour and milk, bring all the ingredients
together to a smooth paste and roll out into a 15cm round cling
film and chill for ½ hour.
To Make the Tart
Roll out the pastry and line a 24cm 3.5 cm deep
ring
Bake blind at 200 c /400 f/ gas 7 until golden and
dry.
Remove the beans, allow he base to cool slightly brush
the inside of the base with the egg yolks.
Crème Patissiere
6 egg yolks
125g sugar
40g flour
500ml milk
1 vanilla pod, split
Method
Place the egg yolks and about one – third of the sugar in
a bowl and whisk until they are pale and form a light ribbon. Sift
in the flour and mix well.
Combine the milk, the remaining sugar and the split
vanilla pod in a saucepan and bring to the boil. As soon as the
mixture bubbles, pour about one – third onto the egg
mixture, stirring all the time. Pour the mixture back into the pan
and cook over gentle heat, stirring continuously. Boil for 2
minutes, then tip the custard into a bowl. Flake a little butter
over the surface or dust lightly with icing sugar to prevent a skin
from forming as the custard cools.
Add a little cocoa or coffee powder to the custard
instead of the vanilla to give you a chocolate or coffee –
flavoured cream. If you use cocoa, use a little less flour and add
a touch more sugar.
Napage to Glaze
200ml double cream
Vanilla pods
Icing sugar to sweeten
Add your creme pattissiere to your pastry tart, top with
sliced strawberries and finish with your glaze.
