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 : www.lenzieacademypta.org.uk/masterchef-demo-night

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Ingredients:
250g 9oz Basmati rice
400g 14oz Un-dyed smoked Haddock
750ml 1 ¼ pint Vegetable stock, a good quality cube would work for this
1 Bay leaf
4 Eggs
25ml 1 floz Vegetable oil
2 Banana shallots
1 tsp Ground coriander
1 tsp Ground turmeric
2 tsp Curry powder
Sm bunch Flat parsley
Sm bunch Coriander
Few sprigs Dill

Method:

1. Your first job is to cook the smoked haddock, to do this bring your stock to the boil in a large shallow pan.
2. Add your smoked haddock fillet and simmer for 4 minutes, until the fish is just cooked.
3. Lift it out onto a plate and leave until cool enough to handle. Keep the stock and it will now have loads of smokie flavour and top up with water to 1ltr and set aside for later.
4. For the rice, heat the oil in a large, lidded pan, add the onion, and then gently fry for 5 minutes until softened but not coloured.
5. Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3 minutes, be careful at this stage not to burnthe spices.
6. Add the rice, bay leaf and stir in.
7. Add your cooking liquor from poaching the haddock, stir, then bring to the boil.
8. Reduce to a simmer, then cover for 10 mins.
9. Take off the heat and leave to stand, covered, for 10-15 mins more.
10. The rice should be perfectly cooked if you do not lift the lid before the end of the cooking.
11. Meanwhile boil your eggs by carefully placing your eggs into a pot of boiling water for 6 to 7 minutes if you like your eggs hard boiled 8 to 10 minutes will be plenty of time.
12. Once the timer is up make sure you cool immediately to stop the cooking process.
13. Now back to your kedgeree, fold through your shredded herbs and haddock, and top with 1/4erd boiled eggs.

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Ingredients:
2kg 4 ½ Ib Clams, fresh
50g 2oz Unsalted butter
2 Shallots, finely diced
150g Bacon, diced
200ml 7floz White wine
200g bunch Kale, chopped
100ml 3 1/2floz Double cream
Salt/pepper to taste

Method:

1. The first job is to clean the clams, wash them under cold running water and drain them a few times. Sometimes clams can gather sand inside so rinsing and draining them helps.
2. Discard any that are open.
3. Place your large pot onto the heat and heat it up, add the chopped bacon and the chopped shallots.
4. Cook until the bacon has started to crisp up.
5. Next, add the clams and the white wine and place on the lid.
6. The idea is that the heat from the pot creates instant steam cooking the clams very quickly.
7. Once the clams have opened, add the shredded kale and the double cream, and mix in.
8. Bring back up to a boil and served as soon as the kale is cooked.

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Ingredients:
600g 1Ib 7 oz Venison loin, trimmed and cut into 4
1pkt Vacuum packed beetroot, 4 beetroots are usually in a packet
1 head Broccoli, blanched and refreshed
50g 2oz Walnuts chopped
10ml Balsamic
25g 1oz Butter, unsalted
3 Sprigs Tarragon chopped
25ml 1fl oz Good oil
Salt/Pepper

Method:

1. Heat non-stick pan, rub a touch of oil salt and pepper onto venison, add to pan and seal well all over.
2. Reduce the heat and add the butter and a little splash of balsamic. Keep the venison moving in the pan and baste with the hot butter and balsamic.
3. After a few minutes the venison will start to firm up. Turn off the heat and allow the meat to rest.
4. Meanwhile cut each beetroot into 6 or 8 wedges, cut the blanched broccoli into little florets, try and keep the natural shape of the vegetable.
5. In a small bowl add the oil, balsamic and add some salt and pepper, next add the beetroot and broccoli.
6. The next thing to do is add the chopped tarragon, walnuts and mixed leaves.
7. Taste the for seasoning.
8. Carefully arrange onto your plates or bowls.
9. Slice the venison and place on top finish with your potatoes.

Duck fat potatoes

Ingredients:

4 large Potatoes, cut into desired shape, I have used an apple corer
250g 9oz Duck fat
2 sprigs Thyme
2 cloves Garlic, kept in the skin and slightly crushed

Method:

1. Preheat your oven to 180?C/350?F
2. In a pan add duck fat and begin to warm up.
3. Next, add the potato, thyme and garlic clove.
4. Place the pan into the oven and cook until the potatoes are golden.
5. The shape you decide to cut the potato into determines the time it takes to cook.

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Ingredients: (4 portions)
4x 150g (4 x 5oz) Salmon fillets
1kg (2Ib 3oz) Mussels
150g (5oz) Smoked streaky bacon
1kg (2Ib 3oz) Potatoes
4 Shallots
100g (3 ½oz) Spinach
100g (3 ½oz) Peas
100g (3 ½oz) Cherry tomatoes
Sm bunch Flat parsley
2 cloves Garlic
175ml (6floz) White wine
100ml (3 ½floz) Double cream
1tsp Curry powder

Method:

1. Your first job is to prepare and steam the mussels, to do this rinse the mussels in cold running water and remove the beards and any big barnacles.
2. Place a saucepan onto the stove on a high heat. Meanwhile drain the mussels into a bowl add and the white wine.
3. Pour the mussels into the hot pot, quickly place on the lid and let the mussels cook until they open, this should only take a few minutes.
4. Once cooked, remove from the heat and drain the mussels in a colander over a large bowl. Make sure you retain the cooking liquor as this will be the base for your broth.
5. Next peel your potatoes, and dice into 1cm cubes, shred the spinach and the parsley and half the tomatoes.
6. Chop the shallots, bacon and crush the garlic.
7. Pick the cooked mussels from the shells discarding any that do not open, put to one side.
8. In a clean pan add a little oil and heat it up, add the bacon and the chopped shallots, and cook until the bacon is crisp add a ½ tsp of curry powder and the garlic.
9. Next add the diced potatoes and the cooking liquor, and simmer until the potatoes are almost cooked.
10. Add the double cream and bring to a simmer.
11. Next sprinkle the salmon fillets in a little of the curry powder and pan fry until they are firm to the touch.
12. Meanwhile add the spinach, tomato, peas and, parsley to the sauce and gently cook until the spinach has wilted.
13. Serve in bowls with your pan fried salmon on top.