31 Oct The Scottish School Cook of The Year – Runner Up
Paul impressed the judges with his two dishes of Mince and Vegetable Cobbler with Batons of Swede and Carrot and a Pear and Egg Custard Tart with Poached Pear and Blackberry Garnish.
Mince and Vegetable Cobbler with Batons of Swede and Carrot
Saute finely chopped onion and leeks, then add the mince. When cooked strain and return to the heat adding the stock cook for 30 minutes.
Make the scones and cut into 4.
Place the mince in the oven topped with the raw scones, cover and bake for 15 minutes. Boil the carrot and swede batons until tender and serve with the cobbler garnish with chopped parsley.
Pear and Egg Custard Tart with Poached Pear and Blackberry Garnish
Semi skimmed milk
Make the pastry and rest in the fridge.
Peel and poach the pears, roll out the pastry and cook blind, cool.
Slice 1/2 the pears and place in the tart bases.
Make egg custard, fill the tart case and sprinkle with cinnamon, bake for 20 minutes then cool.
Garnish with the blackberries and fanned pears