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    Ayr County Show

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    18 May 2016

    Taking the Demo Kitchen Kitchen out for a spin!

    Last weekend marked the first time this year that Chef Andy and the Demo Kitchen had left the building, and what a kick off Ayr County Show was!

    It was a blissfully sunny day, with a few red faces and necks by the end of it - but a sucsesful day all in all.

    Chef Andy carried out the first half of the day's demonstrations before two of Ayrshire College's top chefs took over.

    During the day Chef Andy demonstrated the following dishes:

    • Courgette and feta fritters with tzatziki
    • The perfect steak with a Chimmichurri sauce
    • Chicken saltimbocca with sage and prosciutto

    To find out how to cook all of these fantastic dishes read on...

    Ayr County Show


    Courgette and feta fritters with tzatziki

    Serves 4

    3 medium courgettes

    1 teaspoon salt

    2 eggs

    300g feta cheese

    200g breadcrumbs

    1 red onion

    1/2 bunch mint

    1 bunch flat leaf parsley

    • Grate the courgettes, mix with the salt and leave to drain over a colander for 30 minutes
    • Finely chop the onion and herbs
    • Squeeze the courgettes to extract as much liquid as possible and add to a large bowl along with the onion, herbs and crumbled feta
    • Beat the eggs and add a quarter of the beaten egg and 100g breadcrumbs to the bowl and mix all the ingredients until they bind together tightly
    • Shape in to patties 1cm thick and place in the fridge for an hour to firm up.
    • Dip the patties in the beaten egg and remaining breadcrumbs
    • Shallow fry the fritters in hot oil until golden brown and cooked though
    • Serve immediately with tzatziki



    Serves 4

    1 large cucumber

    ½ bunch dill

    500ml Greek yogurt

    1 large clove garlic

    1tspn salt

    25ml olive oil

    • Peel, deseed and grate the cucumber
    • Mix with the salt and allow to drain for 30 minutes through a sieve
    • Finely chop the dill and crush the garlic
    • Squeeze any excess moisture from the cucumber and mix with all the remaining ingredients


    The perfect steak


    • Where has your meat come from? Locally sourced, origin and breed is important - Scotch Beef, the cook school choice
    • Has it been hung or aged? Minimum 14 days - up to 10 weeks
    • Choosing the right cut. Price is not generally a reflection of quality, tenderness or flavour.
    • Look out for alternatives to the traditional fillet steak, try a bavette/goose skirt steak, rump or rib eye.
    • Talk to your butcher - get your steak cut the way you want, ask questions? Let them know what you are going to do with your steak.
    • Avoid pre-marinated steaks or meat, do it at home. Top quality meat does not need a marinade.

    Cooking and resting

    • Make sure the steak is at room temperature; take your steak from the fridge 15 minutes before cooking, longer for bigger steak. A cold steak takes longer to reach the correct internal temperature and the shock makes the meat toughen and contract.
    • Heat your pan or grill so that it is hot then turn down to achieve the correct doneness and colour.
    • Cook with very little oil or fat, remember the meat will give off some fat during cooking.
    • Season only with salt just prior to cooking, pepper and sea salt flakes when resting
    • Only cook once on each side. Resist the temptation to turn early remember service or presentation side in first.
    • Control your heat to obtain good colour and texture.
    • Allow time for the meat to rest - 2 minutes per centimetre of thickness, resting is the final part of cooking and equalises the temperature between the outer and inner parts of the steak, keeps the juices in.


    • Make sure all sauces are at their maximum temperature
    • Make sure all garnishes are at their hottest - chips and vegetables
    • Warm plates - the chef's saying;  "warm food warm plates"
    • Go easy on the sauce, let the steak shine, serve on the side
    • Remember the simplest garnishes are often the best, try lemon and oil.


    Chimmichurri sauce

    3 dried red chillies

    3 garlic cloves

    1finely chopped banana shallot

    60ml red wine vinegar

    Juice 2 lemons

    100ml olive oil

    Small bunch parsley

    30 oregano leaves

    Tspn sea salt

    ½ tspn sugar

    Freshly ground black pepper

    • Pound the chilli, garlic, salt and sugar in a mortar and pestle
    • Add the vinegar and lemon juice and then the olive oil gradually to emulsify
    • Mix in the finely chopped herbs and shallot
    • Check and adjust the seasoning with salt and black pepper


    Chicken saltimbocca with sage and prosciutto

    4 x 160g chicken breast, trimmed

    8 sage leaves

    8 slices of prosciutto

    2 tbsp butter

    Light olive oil

    75ml Marsala

    50g crème fraiche

    • Place the chicken breast on a chopping board, make a slice in the top of the fillet and open out to butterfly. Season both sides of the chicken breast with a little black pepper (there's no need for salt as the prosciutto is quite salty). Lay 2 sage leaves flat on each piece of chicken, then place 2 pieces of prosciutto on top to cover the breast.
    • Pre-heat the oven to 180°C. Heat a frying pan over a medium heat and add 1 tablespoon of butter and a drizzle of light olive oil add the involtini to the pan and fry for about 2 minutes on each side, until golden brown. Put into the oven t bake for 6 minutes, transfer to the plate, cover with foil and set aside.
    • Put the pan back on the heat, add the remaining butter and the marsala and simmer for 1 minute until you have a lovely sweet, glossy sauce, melt in the crème friache of the heat and serve.


    Salsa verde - the classic Italian sauce

    Makes approx. 200 ml of sauce enough for 4/6

    An alternative to the three herbs listed below could be rocket leaves just adjusted the amount of Dijon or the sauce could be too hot.

    ½ cup flat leaf parsley

    ½ cup basil leaves

    ¼ cup mint leaves

    3 anchovy fillets, finely chopped

    1 tablespoon baby capers

    1 teaspoon Dijon mustard

    Freshly ground black pepper

    Extra virgin olive oil or Light olive oil

    • Wash and dry all the herb leaves, take a very sharp chopping knife and finely chop all the herbs and put into a bowl, add in the capers, anchovy and mustard and mix well. Gradually drizzle in olive oil (if you prefer light olive oil will give a lighter flavour) until the mixture resembles a thick sauce, taste and adjust the seasoning with pepper and salt.
    • The sauce will keep in the fridge for 2-3 days.