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 28th 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.
