1 July 2016
What will we be cooking?
Corn, cheese and chili empanadas - Makes
For the pastry
450g plain flour
2 tsp baking powder
1 tsp salt
60g butter, diced into 1cm cubes
60g lard, diced into 1cm cubes
198g can sweetcorn, well drained
Handful coriander leaves and stalks chopped
1 spring onion, finely sliced
25g extra mature cheddar, grated
½ green chilli, chopped
2 tbsp. sesame seeds
For the filling mix all the above ingredients together then
refrigerate until ready to fill empanadas.
For the pastry, mix the flour, baking powder and salt in a bowl.
Add the diced butter and lard and rub into the flour using your
fingertips until the mixture has the texture of fine breadcrumbs.
Add cold water one teaspoon at a time, mixing between additions
with a table knife, until the dough comes together into soft dough
(the dough will take anything between 3-6 tbsp. water). Roll the
dough into a ball and wrap well in cling film, leave to rest in the
fridge for an hour.
To assemble the empanadas, remove the pastry from the fridge,
and roll out to pound coin thickness (3mm). Cut circles from the
pastry, using an12cm/4½in pastry cutter.
Put two teaspoons of filling onto one half of each pastry
circle. Wet the edges of the pastry with a little water, fold the
non-filled half of the pastry over the filled half, and crimp the
edges together to seal or use a fork to mark the edges. Repeat with
the remaining pastry circles.
Heat the vegetable oil in a large pan and fry the empanadas in
batches until golden and cooked through. Add more oil between
batches to prevent the empanadas from sticking to the pan. Sprinkle
with caster sugar and serve warm.
Sirloin Steak with
A perfect steak.
Three key techniques buying, cooking and resting, serving.
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 area going to do with your
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 equalizes 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
Warm plates - the chefs 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
50g red wine vinegar
Pinch kosher salt plus more
3-4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 jalapeño, finely chopped
100g fresh coriander
60g fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano
125ml extra-virgin olive oil
Heat a large heavy based frying pan on a medium-high heat.
Add a splash of vegetable oil to the pan once hot place the steak
into the pan. Depending on how you want the steak and how
many ounces will depend how long it is in the pan. There
should only be 3 maneuvers - in the pan, turn and out the pan to
rest. While the steak is resting add a splash of water to the
pan and this will lift the pan juice off.
Pan fried Scottish Salmon, seasonal vegetables with
Arran mustard sauce
120g portion of salmon fillet skin on
1 banana shallot
1 clove garlic
250ml double cream
1 tsp wholegrain mustard
Heat a heavy based frying on a medium heat and add a little
oil. Pat the skin dry on the salmon then place into the pan
skin side down. Cook skin side down for about 4-5 minutes on
a medium heat then turn over and cook for another 2-3
minutes. Turn the heat off and allow Salmon to sit in the pan
for a minute before serving.
For the vegetables top and tail the carrot and courgette then
peel. Once the outer skin is removed using a peeler peel the
vegetables into ribbons. Heat a little butter in a pan and
add the vegetables. Cook for 2-3 minutes until vegetables
have softened and season.
Finely dice the shallot and cook in a little oil on a medium
heat. After 2-3 minutes and in the crushed garlic and
continue to cook for another couple of minutes. Add the
double cream and allow to simmer for 5 minutes and this will really
thicken up the cream. Add in a teaspoon of Arran mustard and
Ayrshire Honey and White Chocolate Panna cotta with
macerated raspberries - Serves 4
350ml double cream
75g white chocolate
2 gold leaf gelatin
1 punnet of raspberries
Place the gelatin in cold water and allow to soften. Pour
the Chambord over the raspberries and allow to macerate for 10-15
minutes. For the panna cotta place the cream, milk and
honey into a pan and bring to a boil. Remove from the heat
then add the gelatin then once dissolved pour over the white
chocolate. Strain through a sieve into a jug then pour into
moulds. Refrigerate for 3-4 hours until set.