Cook in Melrose - Cookery Tuition and Catering Services


Do want to learn to cook?  Do you want to be a better cook? Do you want to learn more about the cuisine of country you have visited on holiday?  Do you want to be able to cook a dinner party for friends? Are you visiting Scotland and want to learn more about Scottish food and drink? Do you just want to spend some time with close family or friends and learn something new?

If you answered yes to any of the questions then why not come and spend some time at Cook in Melrose.

Situated in Melrose in the beautiful Scottish Borders, Cook in Melrose provides bespoke cookery lessons in a relaxed and informal environment.

Cook in Melrose also provides catering services including a homemade meal delivery service and private catering for small events. 

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Recent Posts

  • Watermelon and Feta Salad with Strawberry Balsamic Dressing We recently had a holiday in beautiful East Devon and whilst there had an amazing meal in Lyme Regis (Dorset) at Tierra Kitchen. Tierra Kitchen is a vegetarian restaurant and ...
    Posted 16 Aug 2015, 07:13 by Alison Sutherland
  • Menus for Private Catering Menus for clients who are looking for private catering  and freezer meals can now be found in the private catering tab. 
    Posted 19 Jul 2015, 06:03 by Alison Sutherland
  • NEW: Weekend Supper Parties When I eat with my friends, it is a moment of real pleasure, when I really enjoy my life.’ Monica Bellucci   Do you fancy dining in with your friends without ...
    Posted 17 Oct 2014, 08:28 by Alison Sutherland
  • Roasted Red Pepper, Sweet Potato and Coconut Soup This lovely soup has a beautiful colour and is perfect for Autumn.Ingredients3 red peppers1 medium onion2 tablespoons of sunflower oil1 medium sweet potato1/2 ...
    Posted 8 Oct 2014, 06:24 by Alison Sutherland
  • Pomegranate and Herb Couscous Salad This delicious salad is quick and easy to make a full of flavour and serves 2,  generously!It benefits from being made the day before it is eaten as the ...
    Posted 9 Sep 2014, 11:47 by Alison Sutherland
Showing posts 1 - 5 of 7. View more »

Watermelon and Feta Salad with Strawberry Balsamic Dressing

posted 16 Aug 2015, 07:00 by Alison Sutherland   [ updated 16 Aug 2015, 07:13 ]

The Original Salad at Tierra
We recently had a holiday in beautiful East Devon and whilst there had an amazing meal in Lyme Regis (Dorset) at Tierra Kitchen. Tierra Kitchen is a vegetarian restaurant and every single thing we ate was utterly fabulous. I wanted to taste everything on the menu and faced and impossible choice, choosing what to eat! 

This recipe is inspired by that meal!

Salad
Ingredients
Watermelon cut into chunks ( enough for 4)
Feta cheese - crumbled into rough cubes - I used 1 block)
Rocket- a handful

Method
Assemble the salad on a large platter or in individual bowls.

Dressing
Ingredients
6-8 fresh strawberries
3 tablespoons olive oil
1 tablespoon white balsamic vinegar (the original used regular balsamic vinegar)
salt and pepper

Method
Put all the ingredients in a blender and blitz until smooth
Drizzle the dressing over the salad




Menus for Private Catering

posted 19 Jul 2015, 06:03 by Alison Sutherland

Menus for clients who are looking for private catering  and freezer meals can now be found in the private catering tab. 

NEW: Weekend Supper Parties

posted 17 Oct 2014, 08:28 by Alison Sutherland

When I eat with my friends, it is a moment of real pleasure, when I really enjoy my life.

Monica Bellucci

 

Do you fancy dining in with your friends without having to cook?

 How about hosting a supper party? 

How it works

A super party comprises of a two or three course seasonal menu which is cooked and served to you and your guests by a professional cook in your own home.

 We provide the food, service and will clean up the dishes that are used in the preparation of the food.

As the host we ask you to provide cutlery, crockery, glassware and beverages for your guests.   

 Cost

2 courses £20pp (minimum 6 people maximum 12 people)

3 courses £25pp (minimum 6 people maximum 12 people)

 

Supper Party Menu

December 2014

Starter

Chestnut and Sage Soup with homemade bread 

or

Roast squash with labneh, walnut gremolata and pomegranate 

Main Course

Roasted Chicken with Clementine’s and white wine served with green herb and cranberry cous cous

or

North African beef and vegetable casserole with cous cous  

Dessert

Mulled wine Jellies with orange, pomegranate and cranberry compote served with a cinnamon shortbread biscuit

or

Pannetone bread and butter pudding and cream

 

Supper parties are available Thursday – Saturday evenings. For Further information or to make a booking contact Cook in Melrose.

 

 

Roasted Red Pepper, Sweet Potato and Coconut Soup

posted 8 Oct 2014, 06:24 by Alison Sutherland

This lovely soup has a beautiful colour and is perfect for Autumn.

Ingredients
3 red peppers
1 medium onion
2 tablespoons of sunflower oil
1 medium sweet potato
1/2 tine of coconut milk 
Chicken or vegetable stock
salt and pepper
Optional
1 dried chilli
4 kaffir lime leaves

Method
  1. Prepare the vegetables. Peel and roughly chop the onion and the sweet potato.  
  2. Blacken the red peppers under the grill or using the gas ring. Once they are blackened all over, put them in a large bowl, cover and leave to cool. Once they are cool, remove the blackened skin, tear open the peppers and remove the seeds and white membrane, and roughly chop .
  3. Heat the sunflower oil in a saucepan, add the onions and sweet potato and allow them to soften for about 5 minutes.
  4. Add the red peppers and the chilli and kaffir lime leaves (if you are using them).
  5. Pour over the coconut milk and stock so that the vegetables are covered. Season with salt and pepper. Cover with a lid and cook over a gentle heat for approximately 30 minutes or until the vegetables are soft.
  6. Remove from the heat and put into a blender. (Or use a stick blender or food processor.) Blend until smooth.
  7. Pour the blended mixture through a sieve into a clean pan. This will ensure that the soup is smooth. Adjust the seasoning. 
  8. Enjoy with fresh bread! 

Pomegranate and Herb Couscous Salad

posted 9 Sep 2014, 11:45 by Alison Sutherland   [ updated 9 Sep 2014, 11:47 ]

This delicious salad is quick and easy to make a full of flavour and serves 2,  generously!
It benefits from being made the day before it is eaten as the flavours will develop.



  1. Soak 100g of couscous in 100ml of boiling water or vegetable stock. Cover and leave to absorb the soaking liquid.
  2. Meanwhile prepare the dressing by putting the finely grated zest and juice of lemon in a bowl with 2 tbsps of olive oil, a finely crushed clove of garlic and some salt and pepper.
  3. Now prepare some fresh herbs. Finely chop some fresh dill, parsley and mint. You need at least 1tbsp of each herb finely chopped.
  4. Prepare a generous handful of  pea shoots by removing some of the leafy tendrils from the coarse stalk. Put these in a bowl with the herbs. 
  5. Add in a handful of flaked almonds and 1 tbsp of poppy seeds.
  6. Cut a pomegranate in half (around the middle) and holding each half in your hand gently hit the outside of the postgraduate with a rolling pin. The seeds will fall out into your hand. Do this over a bowl
  7. Now gently separate the grains of couscous using your fingers or a fork.
  8. Add in the dressing and allow to soak into the couscous for at least ten minutes.
  9. Toss in the herbs, pea shoots, nut and seeds and pomegranate seeds. Give a good stir and adjust the seasoning.
  10. Serve in a large bowl or on a serving platter.

Asian Steak Salad

posted 29 Jul 2014, 07:26 by Alison Sutherland   [ updated 29 Jul 2014, 07:41 ]

This delicious steak salad recipe is based on recipes by Rick Stein and Krua Thai Cookery School (Edinburgh). It makes use of Asian ingredients and is sour, salty, sweet,  hot and savoury. The steak should ideally be served rare. This recipe is also delicious without the steak as a side salad or can be topped with chicken. For a vegetarian version swap the fish sauce for soy sauce and top with deep fried marinated tofu.




Asian Style Steak Salad    
Serves 2

Ingredients

Marinade
  • 1 thick sirloin steak 
  • Juice and zest of half a lime
  • Grated clove of garlic
  • 1/2 tablespoon of palm sugar
Salad
  • 1/2  cucumber cut into match sticks
  • 1 carrot  cut into match sticks
  • 3  spring onions sliced diagonally
  • Large handful of bean sprouts
  • 6 cherry tomatoes cut in half around the equator
  • Shredded Thai basil leaves 
  • Shredded coriander leaves
  • Handful of green beans , blanched and refreshed in cold water and chopped into 2cm lengths
  • Small handful of roughly chopped roasted cashew nuts
Dressing
  • 1 tablespoon of fish sauce
  • Juice of half a lime
  • 1/2  clove of garlic crushed
  • 2 teaspoons of water
Method
  1. Mix up the marinade ingredients and marinate the steak in it for at least an hour.
  2. Prepare the salad ingredients.
  3. Put all the dressing ingredients into a bowl and stir until the sugar has dissolved.
  4. Pan fry the steak for 2 minutes on either side. Allow to rest.
  5. Toss the salad ingredients in the dressing, reserving a little dressing to pour over the steak. Place on a serving platter.
  6. Slice the steak and place on top of the salad. Spoon over the remaining dressing.

Bread Making Secrets

posted 19 Jul 2014, 08:09 by Alison Sutherland

Want to learn more about the secrets of bread making. Book a bread making course and you will learn to make a delicious soda bread which is quick and easy to make,  focaccia, flavoured with olive oil and fresh rosemary and delicious filled flat breads

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