Day Demonstrations & Cookery Masterclasses
Our Autumn/Winter 2007 and Spring/Summer 2008 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 Autumn/Winter 2007 and Spring/Summer 2008 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.
For a printable copy of the different day cookery events please click here.
Thursday 29 November - Dishes to Freeze
Pumpkin & Sweet Potato Soup: colourful winter soup. Full of flavour. Serve with a swirl of cream and garlic bread. VEGETARIAN DISH
Chicken Liver Parfait: smooth chicken liver, rosemary and port parfait served with a caramelised onion chutney.
Smoked Salmon & Fennel Tart: light pastry base filled with salmon, fennel and anchovy cream.
Beef & Bean Hotpot: lean beef, onions, root vegetables and beans create this wholesome hotpot. Serve with mustard mash potato.
Friars Venison: hearty venison or beef dish, combined with juniper berries, warm spices, dried fruits and honey in a red wine sauce.
Toffee Bread & Butter Pudding: a popular brioche based dessert that can be prepared individually or as one large pudding.
Black & Ivory Ice Cream: rich, creamy white and plain dessert chocolate ice cream served with a red berry coulis.
Tuesday 4 December - Easy Entertaining
Spanish Soup: wonderful warming tomato, chorizo and chicken soup. Serve piping hot with garlic bread.
Chilli Beef Steak Noodles: quick and easy to prepare. Chilli, ginger, garlic and steak stir fry with spring onion and pak choi.
Lamb Steaks in Red Wine Sauce: tender lamb with sundried tomatoes, red onions and rosemary in a rich wine sauce.
Chicken & Wilted Leeks: lean chicken with wilted leeks in a velouté sauce with wholegrain mustard.
Sizzling Haddock: pan fried fresh haddock steaks with garlic, lime and jerk butter. Served on wilted spinach.
Apple & Blackberry Tray Bake: fruit topped spicy tray bake. Deliciously moist. Serve with crème fraiche.
White Chocolate Brulee: wickedly delicious and very popular. Served with autumn berris in cassis.
Thursday 6 December - Festive Food
Prawn Cocottes: prawns and crème fraiche pots with a crispy cheese topping. Easy to prepare and an impressive starter.
Spice & Lime Pheasant: pheasant portions braised in a pepper and cream sauce. Serve on a bed of wild rice.
Roasted Jerusalem Artichokes: tossed in olive oil with garlic, onions and walnuts, then roasted. Delicious with roast meat or game. VEGETARIAN DISH
Five Spice Duck with Cranberry Relish: duck breasts in a Tamarind sauce served with a cranberry relish.
Sweet & Sour Red Cabbage: caramelised red cabbage wtih apple, raisins and sherry vinegar. Delicious hot or cold as a salad. VEGETARIAN DISH
Cassis Semi-Freddo: a refreshing iced dessert with autumn fruits and cassis. Serve with a blackcurrant coulis.
Apricot & Walnut Pudding: sticky pudding with juicy apricots, walnuts, honey and oranges. Serve with dollops of ice-cream.
Tuesday 11 December - Get Ahead for Christmas
Roasted Vegetables with Goats Cheese: roasted butternut squash, onions and pepperss in a walnut dressing. Delicious with cold turkey. VEGETARIAN DISH.
Pork Tenderloin with Sweet Potato: tender pork fillet battened adn stuffed with forcemeat. Rolled and wrapped in streaky bacon. Serce on a sweet potato mash.
Guinea Fowl in a Port Wine Sauce: portions of guinea fowl, shallots and porcini mushrooms in a wholegrain mustard and port wine sauce.
Layered Winter Vegetables: colourful vegetables, sliced and layered with garlic and herbs. Topped with sesame seeds and Parmesan cheese. VEGETARIAN DISH
Cranberry & Orange Pavlova Roulade: gooey meringue roulade filled with mascapone, cranberries and orange.
Christmas 'Ice Cream' Bomb: brandy soaked fruit ice cream as an alternative to the traditional Christmas Pudding.
Sticky Ginger Nut Cake: an irresistable moist & sticky cake. Serve as a cake or dessert with hot custard.
Tuesday 18 March - Quick & Easy
Ham & Tomato Pizza: quick and easy pizza base topped with ham, tomato and olives, or a filling of your choice.
Squash & Sage Risotto: popular traditional Italian dish with butternut squash, red onions and Parmesan cheese.
Crispy Topped Salmon Pasta: fresh salmon and spaghetti in a light, sweet chilli and lemon sauce with a crispy topping.
Surprise Chicken Parcels: pesto and cheese filled chicken breasts, wrapped in cured ham and served on a bed of roasted vegetables.
All in One Beef Curry: lean minced steak, potatoes, onions and a selection of spices create this popular curry dish.
Classic Flapjacks: easy to prepare and delicious to taste as a treat for family and friends.
Frozen Berry Slice: raspberry ripple semi-freddo served witha raspberry and cassis coulis.
Wednesday 2 April - Freeze Ahead
Spring Soup: a colourful soup full of spring flavours, with fresh vegetables, bacon and oregano.
Ham & Vegetable Pie: chunky ham and vegetables in a mustard sauce with a crisp pastry lid.
Spanish Fish: fresh fish fillets stuffed with Mediterranean flavours and wrapped in bacon.
Chicken with Cannelloni Beans: chicken portions with beans, peppers and paprika with fresh herbs. Serve with couscous.
Bacon & Tomato Cobbler: wonderful supper dish with bacon, celery and tomatoes with a herb cobbler topping.
Italian Soufflé: light and fluffy orange and marsala iced soufflé. Serve with ginger thins.
Lemon Almond Cake: lemon, almonds and polenta create a moist cake for tea or as a dessert with ice cream.
Thursday 17 April - Entertain with Ease
Tuscan Salad: a traditional salad of tomatoes, red onions, cucumber and basil with ciabatta bread.
Ricotta & Mushroom Parcels: lasagne sheets with ricotta cheese and mushroom filling, rolled and served in a rich tomato sauce.
Lamb & Rosemary Kebabs: lean lamb and colourful vegetables in a herb and garlic marinade.
One-Pan Supper: onions, chorizo sausage, olives and potato in a potato frittata. A great supper dish with a tossed green salad.
Pork Chops with Onion Marmalade: tender, lean pork chops tossed in light spices and pan fried. Serve with this wonderful onion relish that keeps well in the fridge.
Ginger Pears: caramelised pears with stem ginger and brandy. Serve with crème fraiche.
Panna Cotta with Passion Fruit: a light, creamy dessert with a passion fruit coulis. A light, smooth, popular pud.
Thursday 1 May - Dishes to Freeze
Watercress Soup: a colourful, healthy soup using local grown watercress. Serve with a swirl of cream and garlic bread.
Smoked Haddock Fishcakes: flaked haddock, spinach and potato cakes. Serve with a spinach and cream sauce.
Mediterranean One Pot: chicken, peppers, tomatoes and olives in a rich tomato and thyme sauce.
Braised Beef with Porcini & Shallots: lean beef, mushrooms and shallots in a rich, velvety sauce.
Lamb Shanks in Red Wine: seasonal lamb in a rich flavoured red wine sauce. The flavours develop in this dish the longer you leave it.
Carrot & Orange Cup Cakes: easy to prepare all-in-one cakes with a honey cream cheese topping.
Chocolate Eclairs: light choux pastry buns filled with brandy cream with a smooth dark chocolate icing.
Tuesday 13 May - Summer Entertaining
Tuna & Chick Pea Salad: charred vegetables with chick peas, tuna and feta cheese in a lemon herb dressing.
Gourgere: cheesy choux pastry ring with a wild mushroom filling. Serve with a watercress and rocket salad.
Pork Sate: minced pork, ginger, apricots and turmeric on wooden skewers with a lemon yoghurt salsa.
Castle Stuart Steak: rump steak topped with a blue cheese pate with garlic and onions. Serve with potato wedges and roasted cherry tomatoes.
Strawberry Mascarpone & Coconut Cheesecake: coconut and crushed biscuit base with a lemon, mascarpone and strawberry filling.
Tiramisu: a traditional, classic Italian dessert with a twist. Layers of light sponge, amaretti biscuits and mascarpone with Tia Maria.
Pear Upside Down Pudding: glazed pears in red wine and star anise on a cinnamon sweet pastry.
Wednesday 5 September - Dishes to Freeze
Sweet Potato Korma: light, creamy vegetarian curry with coconut and fennel. VEGETARIAN DISH
English Country Pork: diced pork, bacon, beans and root vegetables in a sweet tomato sauce.
Sticky Ginger Cake: delicious as a cake or pudding.
Friday 26 October - Men Can Cook
Spicy Falafels: onion, garlic, chick peas and spices served in pitta bread. VEGETARIAN DISH.
Lamb Shanks in Red Wine: lamb shanks, shallots, celery and mushrooms in a red wine sauce.
Upside Down Plum Cake: a popular pudding topped with plums.
Monday 26 November - Game Cookery
Game Soup: rich, hearty soup with vegetables and sherry.
Trout with Drambuie: trout in a thyme, cream and Drambuie sauce.
Roast Pheasant: pheasant with 5 spices and a light fruit chilli relish.
Tuesday 27 November - Prepare Ahead for Christmas
Bacon & Gruyere Tart: crisp pastry filled with crispy bacon, gruyere cheese, cream and eggs.
Beef in Beer: lean beef, allspice, beer and vegetables create this warming casserole.
Zabaglione Slice: a cross between a Tiramisu and traditional trifle.
Monday 17 December - A Bird in a Bird in a Bird
This Masterclass is £140.00 per person.
Easy to carve at Christmas. Boned out pheasant filled with a forcemeat stuffing, placed inside a boned out chicken, which is placed inside a boned out turkey. All the birds will be fresh, so this can be frozen for the festive season. All cooking instructions are supplied. To feed 15 - 20 guests.
Friday 22 February - Impressive Dishes
Prawn, Mango & Spring Onion Pakoras: oriental crisp fritters with a coconut and coriander dip.
Moroccan Chicken: warm spices and chilli with chicken, peas and courgettes in a honey sauce.
Pear & Almond Meringue Pie: variation on a lemon meringue pie. Light pastry case filled with pears and almonds with a light meringue top.
Friday 29 February - Supper Party
Herby Aubergine & Tomato Salad: a warm salad with roasted vegetables and a pumpkin oil and balsamic vinegar dressing.
Red Mullet Fillets with Star Anise: wonderful asian flavours create an aromatic marinade. Serve with savoury rice.
Rhubarb & Crumble Cake: a sticky rhubarb cake with a crunchy crumble.
Friday 16 May - Friends for Dinner
Bruschetta with Asparagus: crispy base topped with fresh asparagus spears, mozzarella and basil.
Spicy Fish Parcels: gently spiced haddock and coriander parcels. Serve with hassle back potatoes and glazed carrots.
Strawberry Cheesecake: cinnamon biscuit base with a lemony soft cheese filling fanned with strawberries.
Thursday 22 May - Food to Freeze
Caramelised Onion Tart: light pastry case filled with sweet caramelised onions and fresh herbs.
Braised Beef with Cinnamon: melt in the mouth beef in a rich, smooth sauce. With cinnamon and chocolate.
Sticky Ginger Nut Pudding: a great sticky ginger pudding served wth a Cointreau sauce.
Tuesday 3 June - Alfresco Dishes
Smoked Salmon Parcels: cream cheese and dill wrapped in smoked salmon parcels. Serve with a fresh leaf salad.
Stuffed Pork Tenderloin: whole tenderloin, battened and filled with an apricot and couscous filling, rolled and wrapped in bacon.
Summer Pimms Sundae: a layer of strawberries, stem ginger, cream and almonds with a dash of Pimms.
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
