Megazone Derby

Weve Got a trip to Megazone in Derby Booked for the Scouts on Wednesday the 9th of December, meeting at Megazone in Derby at 7(ish), and picking up from the same location at 9(ish), more details on the exact times etc to follow....

Wedneday 25th - normal meeting
Wednesday 2nd December Normal Meeting
Wednesday 9th December Meet at Megazone Derby
Wednesday 16th Decemeber normal meeting - last one before Christmas.

Scout Cooking Competition

These are the final details ( at the monment!)
Meet at Repton at 9:45am cooking starts at 10am
serving up at 1:00pm, with it all being ( hopfuly ) cleared up by 1:45pm

Scout Cooking competition

The Cooking Competition practice is to take place at Melbourne Scout hut this Saturday ( 21st November at 2:00pm, and finishing at 5:30 /6pm ( or later if its not cleaered away!)
these are thge details/menu, the main competition is on SAturday the 28th of Novemeber at Repton scout hut.

The Scout Cooking Competition will take place at Repton Scout Hut on Saturday 28^th November starting at 10:00am with Lunch served at 1:00pm (Andy to Confirm)

Usual rules which I understand are

4 Scouts to a team, meal to be cooked on a dual gas burner, each team to provide its own equipment. A table decoration would be a nice feature in accordance with the theme of the event. Scouts to tidy and wash up as they go. Andy are Repton going to provide all the tables needed, i.e 1 to prepare, 1 to cook and 1 to serve on for each team?

The theme decided by Seals & Linton is an Italian Lunch here is a menu to follow;

The Menu for 4 People;

Starter: A Selection of Bruschetta with Garnish

Basic Bruschetta

Slices of Country Style Bread such as Ciabbatta (Not too fresh)

1 Garlic Clove

Extra Virgin Olive oil

Toast on a hot Frying Pan Bottom or Very Lightly Fry Bread both sides until crisp

Cut garlic clove in half and rub on each side of the bread, then drizzle olive oil onto one side ready for the topping

Tomato & Basil Bruschetta

4 Ripe Tomatoes

1 tablespoon of shredded basil leaves

Chop tomatoes and mix in the basil leaves, lightly season, Pile onto the prepared Brushetta with the mixture

Wild Mushroom Bruschetta

200g of Sliced Chestnut Mushrooms

1 Table Spoon of Thyme

1 Clove of Garlic Crushed

1 Tablespoon of Olive Oil

Heat the oil in a large saucepan or frying pan, When oil is hot add just enough mushrooms to cover the base of the pan, cook over a high heat stirring frequently.

Season with salt & pepper (Sometime the mushrooms can be come watery, cook until all liquid has evaporated). Add a little crushed garlic and thyme and stir.

Remove from pan and serve on Brushetta, (Repeat with any spare mushrooms, be sure to keep back some thyme and garlic to do add to the second batch)

Serve immediately whilst warm.

Main Course: Italian Meat Balls in Tomato Sauce served with Spaghetti

Please use your own fresh meatball recipe if you have one or alternatively use this one

Meat Balls

180ml Olive Oil

1 Onion, Finely Chopped

100g of Pine Nuts

3 Garlic Cloves

40g of Parsley, roughly Chopped

5g Rosemary or Basil, roughly Chopped

2 teaspoons of fennel seeds, ground

50g of fresh breadcrumbs

250g of Ricotta Cheese

25g of Parmesan grated

Grated Zest of 1 lemon

1 Egg

500g of minced pork or beef

Sauce

800g of fresh tomatoes, or 2x400g tins of tomatoes

100ml of Red Wine

Make the Meatballs

Heat half the oil in a saucepan and cook the onion and pinenuts until the onion is soft and the pine nuts are a light golden brown colour.

Add the garlic and cook for a few minutes more, then set aside to cool.

Put the herbs, fennel seeds, breadcrumbs, ricotta, Parmesan, lemon zest and egg in a bowl add the mince. Add the cooled onion mixture, season with salt & pepper

Mix until all the ingredients are combined. Leave to stand for (In Fridge if Possible) for 20-30 minutes.

To make the meat balls, roll about 50g of mixture into a ball about the size of a walnut then flatten slightly until all the mixture is used up.

Heat the remaining oil in a large saucepan and fry the meat balls until golden brown on both sides, do in two batches if necessary to prevent the pan overcrowding.

Ensure you use enough oil to prevent the meatballs from sticking to the pan bottom.

Remove the meatballs from the pan and drain off any excess oil.

Make the Sauce

If you decide to use fresh tomatoes score a cross in the top of each one, and than cover with boiling water for 30 seconds. Drain and peel off the skins. Finely chop.

Place your chopped tomatoes in a large saucepan and add the red wine, season with salt & pepper bring to the boil and simmer for 5 minutes.

Gently add the meatballs to the sauce and over a low heat, cover the pan with a lid, and simmer for 10 minutes. Remove from heat and leave to stand for 10 minutes before serving.

Spaghetti

Boil your Spaghetti according to the packet, make enough for 4 people.

Dessert: Pere Affogate A Marsala (Pears Poached in Marsala & Orange)

4-6 Firm Ripe Pears

50g Butter

6 Tablespoons of Marsala

6 Tablespoons of Orange Juice

4 Tablespoons of Double Cream

Peel and quarter the pears, then remove the cores. Melt the butter in a pan add the pears and cook gently for 5 minutes until the pears are well coated and beginning to soften

Add the marsala and the orange juice to the pan and simmer for 10-15 minutes until the pears are tender

Remove from the heat and stir in the double cream and serve warm.

Coffee & Mints Serve coffee and mints in your own style to finish.

Timing of the meal is important, get the Scouts to think about how they can achieve this meal on only two gas rings.