Scottish School Meals | The Scottish School Cook of The Year – Runner Up
16604
post-template-default,single,single-post,postid-16604,single-format-standard,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,qode-content-sidebar-responsive,qode-theme-ver-9.3,wpb-js-composer js-comp-ver-4.11.2.1,vc_responsive
 

The Scottish School Cook of The Year – Runner Up

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.

2016 Scottish School Cook of the Year Competition

Mince and Vegetable Cobbler with Batons of Swede and Carrot

Ingredients:

Beef Mince

Onion

Leek

Turnip

Carrots

Beef Stock

Bisto

Chopped Parsley

Self-Raising flour

Margarine

Milk

Salt

Method:

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

Ingredients:

Eggs

Semi skimmed milk

Castor Sugar

Pears

Cinnamon

Plain flour

Margarine

Water

Icing sugar

Salt

Fresh Blackberries

 

Method:

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

No Comments

Post A Comment