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Old 02-26-2012, 08:58 PM
Juliet Raphael Juliet Raphael is offline
Default Cookding Lessons Date: Sebastien Welton and Anneke Becker

An up and coming restaurant, The Flaming Horntail, is popular amongst the young adults of Fountainbridge Edinburgh. Wooden tables are scattered about half of the restaurant and cushioned booths take up space along the darkly colored walls. Photos of local and famous visitors cover some of the walls where windows are absent, and if one were to look closely, they could spot a bit of skillful graffiti etched into the walls. The bar tends to be packed during sporting events both magical and muggle, and one of the owners, all of who are recent graduates themselves, can always be spotted roaming about.

Despite the loud music and university students pouring out of the brick building at all times of the day (and often late nights) this place is family friendly, holding several events to entertain the permanent residence of Fountainbridge. One such event is the monthly cooking lessons held by part owner Georgina “Genie” Freeman. The muggles always wonder how the place transforms so quickly, but wizards know its magic that banishes the tables, replacing them with cooking stations, all the needed supplies and ingredients sitting neatly on each station or in the drawers.

Genie stands at the station up front, excited to teach yet another lesson to an eager bunch, and even more excited this go around that Ms. Raphael has chosen here for one of date locations. Instructions and demonstrations are given out but the woman isn’t a stickler for the rules and always encourages creativity while cooking. Her own station often goes abandoned to check and see that no one’s cut off any fingers, and to lend a helping hand. Of course there are stools available for those who’d like to sit while they wait for their finished product. Whip up something delicious, set it in the stove, and enjoy with your date when it’s done!

SPOILER!!: Recipes
Main Dishes

Scottish Bubbles and Squeak Patties
1 pound potatoes, peeled and cut into chunks
2 cups shredded cabbage
1 carrot, grated
1 onion, minced
1 teaspoon prepared yellow mustard
1/2 cup shredded sharp Cheddar cheese
salt and pepper to taste
1. Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 10 minutes. Drain and mash potatoes, then set aside.
2. Meanwhile, combine the cabbage and carrot in another saucepan and add just enough water to barely cover the bottom of the pan. Cook over medium heat until tender, about 5 minutes. Drain off liquid and stir into the mashed potatoes along with the onion, mustard and Cheddar cheese. Season with salt and pepper.
3. Shape the mixture into 4 patties. Heat a greased grill pan over medium-high heat. Place the patties on the pan and grill until heated through and golden brown, about 5 minutes on each side. Serve right away.
6 large baking potatoes, peeled and cubed
1 cup milk
1 tablespoon butter
1 large onion, roughly chopped
1 (12 ounce) can corned beef, cut into chunks
salt and pepper to taste
1. In a saucepan, combine potatoes and milk. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 30 minutes.
2. While potatoes are simmering, melt butter in a skillet over medium high heat. Saute onions until soft and translucent.
3. When potatoes are soft, mix in sauteed onions and corned beef. Cook an additional 10 minutes, or until heated through. Season with salt and pepper.
Forfar Bridies
12 ounces ground lamb
1 onion, chopped
2 tablespoons beef broth
1 teaspoon Worcestershire sauce
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 recipe pastry for double-crust pie
1 egg white, lightly beaten
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large heavy skillet over medium heat, cook lamb until evenly brown; drain excess fat. Remove from heat, and stir in onion, beef broth and Worcestershire sauce. Season with salt and pepper.
3. On a lightly floured surface, roll pastry out to 1/8 inch thickness. Cut into 6 inch rounds. Place approximately 1/2 cup filling on one half of each. Fold the pastry over the filling, and crimp edges to seal. Brush lightly with beaten egg white, and cut three slits in the top to allow steam to escape. Place on baking sheet.
4. Bake in preheated oven for 30 to 35 minutes, or until golden brown.

Bacon Clapshot
1 1/3 pounds potato, peeled and quartered
2/3 pound turnips, peeled and cut into chunks
3 tablespoons butter
1/4 cup milk
8 strips bacon, cooked and crumbled
1 pinch ground nutmeg
salt and ground black pepper to taste
1. Place the potatoes and turnips in a large saucepan, cover with water and bring to a boil. Cook until tender, about 20 minutes.
2. Drain the potatoes and turnips, return them to the saucepan and mash until creamy. Add the butter and milk and beat until fluffy. Stir in the crumbled bacon and season with nutmeg, salt, and pepper.
Oat Crusted Fish
vegetable oil for frying
1 egg, beaten
1/3 cup milk
4 (6 ounce) fillets cod
2 tablespoons all-purpose flour for coating
2 cups quick-cooking oats
salt and pepper to taste
1. Warm oil in a large skillet over medium-high heat.
2. In a bowl, whisk together egg and milk. Coat cod fillets with flour; shake off excess. Dip cod in egg mixture; allow excess to drip off. Coat cod with oats.
3. Place fish one at a time in hot oil; fry about 2 1/2 minutes, then turn over, and fry about 2 1/2 minutes more. Remove to paper towels. Season to taste with salt and pepper.



Dessert Pizza
1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup sliced banana
1/2 cup sliced fresh strawberries
1/2 cup crushed pineapple, drained
1/2 cup seedless grapes, halved
Preheat oven to 350 degrees F (175 degrees C).
Press cookie dough evenly into a 12 inch pizza pan. Bake in preheated oven for 15 to 20 minutes, until golden brown. Cool in pan on wire rack.
Spread whipped topping over cooled crust. Arrange fruit in a decorative pattern. Refrigerate until ready to serve.
Strawberry Angel Food Dessert
1 (10 inch) angel food cake
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 (18 ounce) jar strawberry glaze
1. Crumble the cake into a 9x13 inch dish.
2. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
3. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer.
4. Chill until serving.
Joy's Prizewinning Trifle
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container sour cream
1 (9 inch) angel food cake
1 (3.4 ounce) package instant vanilla pudding mix
3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 (15 ounce) can crushed pineapple, drained
1 sprig fresh mint
1. In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
2. Cut the cake into thirds, horizontally.
3. Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
4. Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.
Toasted Waffle Ice Cream Sandwich
2 frozen waffles
1 tablespoon butter
2 scoops vanilla ice cream, softened
2 tablespoons maple syrup
1. Toast the frozen waffle, immediately spread with butter and cut the waffle in half. Place a scoop of ice cream on one half of the waffle, distributing evenly. Drizzle the ice cream with maple syrup; top the ice cream with the other half of the waffle and gently press to seal the sandwich.



At the bar. Help yourself or gather supplies and create something new at your station.