As the weather improves and we spend more time outdoors, our thoughts turn to barbecues and cooking great food to share with friends. If you are looking for some inspiration and new ideas, then why not try out a new barbecue cookery course?
The Grill Academy experience at The Cowshed Cookery School in Banchory, under the leadership of head chef Graham Buchan, offers all its visitors a warm, Scottish welcome.
The school has a purpose-built BBQ area that allows them to run a range of classes without worrying about the weather.
Family-owned and managed, The Cowshed is a proud member of the Scottish Beef Club, and follows the philosophy of “choosing honest seasonal ingredients carefully and cooking them as simply as possible”.
The day will be packed with useful hints and tips while creating a delicious four-course meal on various barbecues, using an assortment of Weber® accessories.
The course costs £100 and teaches all-round cooking skills to get the most out of your barbecue. Lighting both gas and charcoal, how to control the temperature of the barbecue, getting the most out of using the heat and space on the grill and discovering the different cooking methods to enjoy a variety of dishes are all part of this great day out.
Participants will learn how to learn to grill, roast and bake on the barbecue.
Throughout the day, they’ll be shown how to prepare anything from roasts to risottos, pork loin to puddings.
In-depth tuition in a friendly, relaxed atmosphere will inspire confidence and enthusiasm so that anyone can easily expand their barbecue repertoire.
For more details on the cookery school classes and to book online, visit Grill Academy
GERMAN PIZZA BREAD WITH POTATO AND BACON
- Equipment: Pizza stone with baking tray
- Serves 8 people (8 small pizzas)
- Cooking Method: Grilling – indirect or direct heat
- 7g dry yeast
- 5g salt
- 400ml lukewarm water
- 350g wheat flour type 550
- 150g spelt flour type 1050
- 100g extra flour for working
- TOPPING:
- 2 medium-sized potatoes
- 1 onion
- 1 bunch of chives
- 200g cheese
- 450g sour cream
- 400g black forest ham
- Salt & pepper
Prepare the barbecue for indirect heat – approx. 250°C.
Put the pizza stone on and let it preheat for 15-20 minutes.
Place the baking tray with the pizzas on to the stone and close the lid.
Let them bake for 6-8 minutes.
Regularly check that the crusts are not burning. If so – move slightly on the stone.
Remove pizzas from the grill when the dough is golden brown, the topping has browned and the cheese is melted.
Serve with a generous amount of chives and salt and pepper to taste.