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    Dundonald Ladies Open

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    1 July 2016

    What will we be cooking?

    Dundonald Ladies Open

    Corn, cheese and chili empanadas - Makes 12

    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

    Method

    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 chimichurri sauce

    A perfect steak.

    Three key techniques buying, cooking and resting, serving.

    Buying

    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 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 equalizes the temperature between the outer and inner parts of the steak, keeps the juices in.

    Serving

    Make sure all sauces are at their maximum temperature

    Make sure all garnishes are at their hottest - chips and vegetables

    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 and oil.

    Chimichurri Sauce

    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

    Method

    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 courgette

    1 carrot

    1 banana shallot

    1 clove garlic

    250ml double cream

    1 tsp wholegrain mustard

    Method

    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 serve.

     

    Ayrshire Honey and White Chocolate Panna cotta with macerated raspberries - Serves 4

    50ml honey

    350ml double cream

    150ml milk

    75g white chocolate

    2 gold leaf gelatin

    1 punnet of raspberries

    50ml Chambord

    Method

    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.