The Recipes

Thank you for attending our MasterChef Demo Night hosted by Gary Maclean, multi Award Winning Chef, Winner of MasterChef the Professionals. Below are the recipes prepared by Gary on the evening which he has kindly made these available for you to cook and enjoy.

Main event page : MasterChef Demo Night 2026

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1. Pre heat oven to 160°C//325?F.
2. Cut chicken into 4 pieces splitting legs into thigh and drumstick and cutting breast in 2.
3. Heat a sauté pan with the oil then add butter once foaming add the seasoned pheasant pieces, adding the thigh and drum sticks first.
4. Sauté over a reasonably high heat, turning and allowing pieces to become golden in colour. Add the baby onions and the bacon allow to colour.
5. Remove chicken from pan and place to one side, pour off any excess fat.
6. Place pan back on hob add the mushrooms and cook until you have achieved some colour.
7. Next dust in the flour making sure you stir it in until there are no lumps.
8. Now add the white wine and bring to the boil.
9. Reduce by ¾ then add stock and reduce by ½.
10. Next add the tinned tomato, cherry tomatoes halves and the tarragon.
11. Pop the lid back on and place into the oven for 1 hour. If you don’t have a pan that works for the oven you could pour the mix into a large casserole dish and cover with foil.
12. Remove from the oven once the timer goes.
13. Season with salt and pepper and finish sauce with a squeeze of lemon juice to enrich flavour.

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1. Your first job is to cook the macaroni is a large pot of boiling salted water for 12 minutes. Once cooked refresh in cold running water and leave to drain in a colander until needed.
2. Next melt butter in a small pan and add the chopped shallots and red chilli. Cook until soft without colour.
3. Add the flour to soak up any excess fat and to create a paste, next add the mustard.
4. Slowly start to add the milk from the a little at a time until you have achieved a nice smooth glossy sauce.
5. Cook this out for at least 10 minutes, when it has cooked out add the cream to create a silky sauce.
6. Preheat your oven to 200°C (400°F).
7. Add the pasta to the sauce and then add ½ of your cheese, next add the chopped lobster and the smokie meat, mix well.
8. Finish by adding the spinach, mix in and let it wilt.
9. Pour your macaroni into your oven proof dishes.
10. Top with smoked cheddar cheese and a sprinkle of breadcrumbs and place into the oven until the cheese has melted.

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Katsu Curry Sauce

Ingredients:

1 onion, chopped
2 garlic cloves, peeled
2 carrots, peeled and chopped
2 tbsp plain flour
2 tsp Madras curry powder
600ml vegetable stock
2 tsp honey
1 tbsp soy sauce
1 bay leaf
½ tsp garam masala
1 can coconut milk
½ tsp toasted sesame oil
½ tsp turmeric

Method:

1. Heat oil in a pan and sauté onion and garlic for 2 minutes.
2. Add carrots, cover and cook gently for 10 minutes until softened and slightly caramelised.
3. Stir in flour and curry powder, cook for 1 minute.
4. Gradually add stock, stirring until smooth.
5. Add honey, soy sauce and bay leaf, bring to the boil.
6. Reduce heat and simmer for 20 minutes until thickened but still pourable.
7. Add garam masala, blend until smooth, then pass through a sieve.
8. Finish with coconut milk, sesame oil and turmeric. Adjust seasoning.

Mushroom Katsu

Ingredients:

4 king oyster mushrooms
100g panko breadcrumbs
2 eggs
20ml milk
100g plain flour
50g white sesame seeds
50g black sesame seeds

Method:

9. Trim and flatten mushrooms slightly if needed.
10. Prepare a pané station: seasoned flour, egg mixed with milk, and breadcrumbs mixed with
11. sesame seeds.
12. Dip mushrooms into flour, then egg wash, then breadcrumbs.
13. Repeat if needed for an even coating.
14. Shallow fry until golden and crisp, then finish in the oven if required.

Radish & Green Apple Pickle

Ingredients:

1 small daikon radish, julienned
1 Granny Smith apple, julienned
2 carrots, julienned
1 onion, finely sliced
1 red chilli, sliced
1 bulb garlic, sliced
1 tbsp grated ginger
Zest and juice of 1 lime
1 bunch coriander
2 tbsp rice vinegar
2 tbsp honey
50ml toasted sesame oil
25g white sesame seeds
25g black sesame seeds
Salt to taste

Method:

14. Salt the radish, carrots and onion and leave for 10–15 minutes.
15. Rinse and squeeze out excess liquid.
16. Mix vinegar, honey, lime, sesame oil, ginger and garlic.
17. Combine vegetables with apple, chilli and coriander.
18. Toss with dressing and rest for at least 30 minutes.
19. Toast sesame seeds and mix through before serving.

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Ingredients:

4 King Scallops in the shell
400g 14oz Black pudding, diced
400g 14oz Potatoes, diced, good frying potatoes work best
Sm bunch Flat leaf parsley, shredded
1 Green apple, cut into matchsticks
3 cloves Garlic, chopped
25g 1oz Butter, unsalted

Method:

1. You can get scallops in the shell from most good fishmongers. They will be more than happy to shuck them for you. If you fancy giving it a go yourself it is very easy. You will need a table knife and a spoon for the job.
2. You will notice that the scallop shell has a rounded and a flat shell, Insert your knife into the hinge of the shell and twist to pop open.
3. Run your knife along the inside of the flat shell to separate it from the meat.
4. Once you have the shell completely open, take your spoon and scoop everything out.
5. You now need to remove the white meat and the roe from the skirt, I do this by separating them with my fingers. Bin all excess material so you are left with white juicy meat and roe.
6. Give a quick clean under cold water. Your scallops are ready to cook and enjoy!
7. Pre heat you oven to 200°C/400?F.
8. Now onto the dish so next dice the potato and place the potato into a frying pan and fry until golden and crisp, you also want to make sure that the potatoes have started to go soft before adding the black pudding.
9. Add the black pudding and cook until the pudding starts to crisp up, then add the crushed garlic and cook out for a couple of minutes.
10. Pop all of this onto a tray and pop it into the oven until the potatoes and cooked.
11. Meanwhile, give your pan a clean, pop it back on the stove and once hot add a little oil.
12. Next pop each scallop into the pan, try not to shake or shoogle the pan, you are looking to create lots of colour on the scallop before turning it.
13. Once you have coloured both sides of the scallop reduce the heat and add your butter and a squeeze of lemon juice.
14. Baste the scallop in the butter and lemon, once cooked remove from the pan.
15. Now take the potatoes and the black pudding out of the oven, mix in the shredded parsley and double check the seasoning.
16. Next fill each of the empty shells with the potato and black pudding mixture. Top each one with a scallop and finish with your apple matchsticks.