Gourmet Cooking - Latest News

Summer Fayre

Saturday 14 May
from 2 pm – 4 pm

Stalls, raffles, competitions, coffee shop. Bring the family along for a fun packed two hours at Donaldson’s School

Supporting Phase II of the Sensory Garden Project.

HMIE Award

Gourmet Cooking Services has won the Scottish Executive HMIE Award Contract for the 5th year in a row.

Gosford

We started may with a bang with many events catered for at Gosford it has got off to a roaring success with happy customers from abroad and local. and it is looking like it is only going to get busier with a lot of interest through to the end of the year and many coming in for 2011.

Faculty of Advocates

We have also been in and out of town supplying the Faculty of Advocates with all there catering requirements there used to be 5 caters but now there is only 1 GCS!

Lunches

We have also started providing some lunches to Parliament house and bothwell house.

Weddings

We have done many lovely weddings this year ranging from Fife to Peebles marquees to Venues. simple buffets to full roasts served to each table for guests to carve.

Private Charter Flights

We are still busy providing catering to VVIP customers at Greer aviation (private charter flight company) including Royalty from all over the world. We also did a very smart event for Net Jet through Signature to promote their Private charter flights and sales of the new Maseratis.

Lexus

We catered for Lexus's open days at the new luxury car village at NewBridge.

Sponsoring

We also sponsored a banner for Linlithgow's first classic car day and provided a barbecue for all drivers and public that came to see the cars it was a great success and we all hope to make this a regular feature on our calendar (photos can be seen on Kingfield's face book page)

Dinner Parties

In between all of this we keep catering for the small number dinner parties, which I enjoy hugely!! At the weekend I cooked for a group of men on holiday playing golf in Gullane one of whom's mother used to work for Michelle Roux at Le Gavroche and he took away some of my recipes that was great honour!!

More News......

Hopefully we will keep you informed more regular but if you have any queries please do not hesitate to get in touch.

Recipe of the Month

Venison Casserole – serves 8

1kg Diced venison

200g Shallots – peeled and left whole. (If they are large you can cut them in half)

3 sprigs of Thyme (leave whole and remove once cooking completed)

1 Cinnamon stick

3 Large oranges – segment over a bowl and keep back all of the juice.

2 - 3 Tins of Ale (Boddingtons is good) – enough to cover meat.

Beef Gravy Granules

Fry off in a mixture of 1 tbls oil and 50g butter peeled whole shallots until golden brown
and then remove from the pan and set aside.

Tip: if cooking with butter always add some oil to stop it burning.

Add diced venison to pan and fry until all browned.

Add ale, orange Juice, cinnamon sticks and thyme.

Simmer slowly for 1 ½ hours.

Add to taste 1 tbls of soft brown sugar and enough Beef Gravy Granules to desired thickness
– if you over thicken just add some water.

Add cooked shallots and orange segments.

Cook for a further 10 mins.

Serve with a Creamy Mash and Fresh Green Vegetables or Duphinois Potatoes if you want to be a little more indulgent!

Good Luck and enjoy!