Day Demonstrations & Cookery Masterclasses
Our Spring/Summer 2010 Day Demonstrations offer a full day of cookery demonstrations with coffee, 3 course lunch with a glass of wine, and afternoon tea. Plus tasting the 7 dishes cooked during the day.
Our Spring/Summer 2010 Cookery Masterclasses are a 'hands-on' practical cookery day preparing a 3 course dinner party for 4 to take away. The day includes coffee, 2 course lunch with a glass of wine, and afternoon tea.
Wednesday 10 March 2010 - Simply Seasonal
Sweet Potato Bake: Sliced sweet potatoes, onions and spinach in a cheese sauce with a crisp topping. VEGETARIAN DISH.
Warm Watercress Salad: Celery, crispy bacon and watercress tossed in a warm white wine vinaigrette dressing.
Beef and Cashew Nuts: Tender fillet of beef tossed with broccoli, celery and cashew nuts in a horseradish sauce.
Cumberland Sausage and Leek Hash: Chunky Cumberland sausages and leeks with wholegrain mustard and cheese.
Sea Bass with Potato Wedges: Spicy potato wedges, minted mushy peas with pan fried Sea Bass fillets.
Rhubarb Streusel Tart: Light crisp pastry base filled with rhubarb and topped with hazel nuts and cinnamon. Serve with crème fraiche.
Osborne Pudding: A variation on the traditional bread and butter pudding with a hint of orange.
Thursday 18 March 2010 - Dishes to Freeze
Cullen Skink Soup: A classic Scottish soup of Finnan haddock, potatoes and onions. Serve piping hot with sun dried tomato bread.
Ragout of Lamb: Traditional dish of lamb and root vegetables in a rich red wine and rosemary sauce.
Stuffed Tenderloin of Pork: A fruity stuffing of prunes and thyme in a tender loin. Rolled and wrapped in bacon. Serve sliced with a sherry sauce.
One-Pot Vegetable Bake: Potato and seasonal vegetables with paprika in a cheese sauce with a crisp topping. VEGETARIAN DISH.
Vegetarian Roast: Chopped nuts, mushrooms and onions in a lightly spiced loaf. Serve hot or cold. VEGETARIAN DISH.
Passion Fruit Cheesecake: Refreshingly light, passion fruit cheesecake on a biscuit base.
Mango and Coconut Ice: Mango puree, creamed coconut and lime ice cream. Serve with fresh mango slices.
Wednesday 12 May - Fresh Ideas for the Season
Spring Pasta: Selection of young spring vegetables and tagliatelli tossed in a fresh herb butter. VEGETARIAN DISH.
Salmon Tagine with Pistachios: Moroccan-style tagine with fresh salmon, warm spices, apricots and couscous.
Sticky Pork: Crisp pork ribs with a sticky, barbeque sauce. Great finger food.
Chicken En Croute: Chicken, fragrantly spiced with allspice and turmeric with pinenuts and almonds in light crisp filo parcels.
Tuna Steaks with Chunky Guacamole: Fresh tuna steaks marinated in Teriyaki sauce. Pan fried and served with homemade Guacamole.
Compote of Fruit: Seasonal fruits poached in an elderflower and star anise syrup with a cinnamon cream.
Lemon Tart: Popular very lemony tart drizzled with a blueberry coulis.
Thursday 20 May - Sunshine Flavours
Quail Eggs and Tomato Salsa: Delicious quail eggs and Parma ham on a leaf salad with a Tomato and Chilli Salsa.
Halibut with Asparagus and Crisp Ginger: Piquant, marinated halibut fillets served with fresh asparagus, on a bed of sesame rice with crisp ginger.
Veal Cutlets with Broad Beans: British pink veal, broad beans and girolle mushrooms in a Port wine sauce.
Summer Pork: Lean pork chops baked with roast cherry tomatoes, new potatoes and seasonal herbs.
Smoked Salmon and Fennel Salad: Smoked salmon, fresh fennel and strawberries on a rocket salad drizzled with a honey mustard dressing.
Apple and Orange Crumble: A good tempered dessert that is easy to prepare with a crisp, golden topping.
Pimms Syllabub: Boozy Pimms and brandy syllabub create this Classic frothy cream dessert.
Wednesday 24 February 2010 - Hot and Spicy Dishes
Wild Mushrooms and Pasta: Selection of wild mushrooms sautéed and tossed with pasta in an olive and chilli dressing. VEGETARIAN DISH.
Green Thai Curry: Popular authentic hot Thai green curry.
Spiced Pears: Pears poached in star anise and red wine and served with cinnamon cream.
Friday 26 February 2010 - Supper with Friends
Smoked Salmon Mousses: Individual light starter to whet the appetite without being too filling.
Breast of Chicken with Morels: Chicken breasts with morels in a reduced wine sauce served on a bed of wilted leeks.
Gin and Tonic Sorbet: Tangy and refreshing light water ice with a twist of lemon.
Wednesday 28 April 2010 - A Taste of Spring
Bay Scented Prawn and Salmon: Prawns, salmon and bay leaves threaded on wooden skewers and served with a fresh basil mayonnaise.
Roasted Lamb with Fresh Mint Pesto: An easy one pot dish of lamb, potatoes, artichoke hearts in a white wine sauce with a fresh Mint Pesto.
Apricot Italian Fool: Apricots, cointreau and mascarpone swirled with cream and topped with amaretti crumbs.
Friday 18 June 2010 - Alfresco Entertaining
Prosciutto Salad with Rocket Dressing: Jersey Royal potatoes, broad beans, asparagus and Italian cheese salad.
Honey and Mustard Kebabs: Meatballs, courgettes and peppers drizzled with a honey and mustard dressing.
Tart Tatin: A classic dessert made with Cox apples and served dusted with icing sugar.
Important Information
All courses are held at Glenbervie House, telephone 01420 23049.
In the case of cancellation: fees will be refunded (less administration charge of £10.00 per ticket) if at least 28 days notice given.
We regret that we cannot cater for special diets.
In the event of cancellation by The Murray School of Cookery all fees will be refunded.
Confirmation and directions will be sent on receipt of your booking. Payment confirming telephone bookings must be received within 14 days after which the booking may not be held.
Fees
One day Masterclass: £100.00One day Cookery Demonstration: £45.00
Special group rates of 10 - 20 people attract 5% discount
