Cookery Classes

Sponsored by Lichfield Cathedral School

Cathedral School

Prize Money All Classes: 1st – £5.00, 2nd – £3.00, 3rd – £2.00
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Under 16 only
You can make multiple entries to any of the classes listed! We need this information so that we can allocate the appropriate space on our stands. Entries are charged at £1 each (16 & Under FREE Entry).

PLEASE NOTE:                   Under 16 years can enter any adult class if they wish

Additional Rules and Guidance Notes

  1. All entries to be presented on a plate or other appropriate dish
  2. Items to be covered with a clear covering
  3. Trophies will be awarded as detailed in the Awards listing.

Section Organiser:

Sue Gidman, 13 Leofric Close, Kings Bromley, DE13 7JP

Tel: 07510 157108           Email: suegidman@live.co.uk

Judge: AdrianCorry

AWARDS

Mrs H Prince Cup                 Highest Points for a female in section (classes 61-66)

Robert Gilmour Rose Bowl    Highest Points for a male in section (classes 61-66)

Mrs Gilmore Posy Bowl         Best entry – under 16’s cookery (classes 67 & 68)

Cookery – Recipe

Whisky, Date & Walnut Cake

Ingredients

100g                     Glace Cherries, halved

140g                     Dates, stoned & quartered

90ml                     Whisky (plus a couple of tablespoons to feed the cake)

150g                     Unsalted Butter

250g                     Walnuts (plus extra half walnuts for decoration)

150g                     Dark Muscovado Sugar

1                            Orange, zested

1                            Unwaxed Lemon, zested

2tbsp                    Ground Almonds

3                            Eggs

1tbsp                    Black Treacle

225g                     Self-raising flour

40ml                     Milk

 

Method

 Soak the cherries and dates in the whisky, mix well & cover with cling film. Preferably leave overnight.

  1. Roast the walnuts in the oven for 10 mins, watching they don’t burn, then roughly chop.
  2. Pre-heat the oven to 140C/120C fan/Gas 1. Grease and line a large loaf tin, 30x11x6.5cm or a 20cm diameter, 7.5cm deep round tin or a 20cm square tin.
  3. Cream the butter, sugar & zests until light & fluffy.
  4. Add the ground almonds then gradually beat in the eggs, one at a time, mixing thoroughly after each egg is added. Add the treacle, then fold in the flour.
  5. Gently fold in the nuts, cherries & dates and any whisky that has not been absorbed. Add enough milk to give the mixture a dropping consistency.
  6. Pour the batter into the tin & decorate with the remaining walnuts.
  7. Bake for about 1.5hrs or until a skewer comes out clean.
  8. Leave the cake to cool in the tin. When completely cool, prick with a skewer & drizzle in the extra whisky.

Cookery – Recipe

Chocolate Almond Torte

Ingredients

 

250g                     Dark Chocolate

225g                     Butter

170g                     Light Muscovado Sugar

5                            Eggs, separated

50g                       Self-raising Flour

230g                     Ground Almonds

 

For the Ganache

150g                     Dark Chocolate

40g                       Butter

 

 

Method

 

  1. Pre-heat the oven to 180C/160C fan/Gas 4. Line a 25cm loose bottomed cake tin with baking paper.
  2. Melt the chocolate, butter and sugar & stir until smooth.
  3. Remove from the heat and beat in the egg yolks.
  4. Whisk the egg whites until stiff, add the chocolate mix, self-raising flour & almonds and blend.
  5. Pour into the prepared tin & bake for 30 minutes. Leave to cool.
  6. For the ganache: Melt the chocolate and butter until smooth & glossy.
  7. Turn the torte onto a serving plate & drizzle over the ganache.