Gourmet Cooking - Latest News

New Website Now Live!

Welcome to Gourmet Cooking Services NEW web site designed by www.wyze-up.co.uk. Keep your eye on it as there will be more changes made over the next couple of months.

Have a look at our NEW Gourmet To Go order online system to make your ordering of lunches an easier task as we know too well how busy everyone’s lives are these days. Don’t just save this service for your office lunches why not try it out for your next private party to make entertaining your friends a less stressful experience – well, as far as the food is concerned!!

Great News

The first event to be held at Gosford House is to be catered for by Gourmet, we look forward to many events in the future, at one of the most spectacular Venues in Scotland. Have a look at their web site www.gosfordhouse.co.uk.

Something to look forward too

Gourmet is in talks with Kingsfield Golf Centre about a possible permanent Marquee site to hold a whole range of events including weddings. We hope to hold our first event in December with a winter marquee to provide an alternative to the Christmas Night out in a Hotel. Have a look at their web site www.kingsfieldleisure.com.

Please email with any enquires about the above venues.

Gourmet Cooking - Event News

We will be endeavouring to keep you informed with some of the events we are cater for including some of the menus and recipes.

April – a small varied selection

We had a mammoth task of making hundreds of Easter Cupcakes for one of our Corporate Clients Atos Origin to be delivered to Paisley, Glasgow, Livingston and Dundee along with a glass of Bucks Fizz for every member of staff as a little Easter thank you for all their hard work.

If anyone else thinks this is a great idea don’t hesitate to give us a call, all cupcakes are handmade to a traditional American Recipe. They are gorgeous!!!

Board Room lunch for Jones Lang and LaSalle. Menu - Smoked Salmon Stacks, Lamb Shanks followed by Tarte Au Citron. Vegetarian option - Wild Mushroom & Lemon Risotto.

40th Birthday Party in Powmill Fife. Menu – Roasted Salmon and Pesto Terrine, Venison Casserole cooked in Ale with Cinnamon and Orange Segments, followed by Vanilla Panacotta with a Blueberry Compote.

Unfortunately Dinner at Hopetoun House postponed due to volcanic ash!

Recipe of the Month

April

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!