Scouting for Master Chefs

2 March 2015

It may be a far cry from cooking with a billycan on an open fire fuelled by burning logs but local scouts showed that they had the potential to be Masterchef candidates – when they demonstrated their culinary talents with really creative menus in a cooking contest. 

The youngsters were taking part in the Lowestoft and District Scouts Cookery Competition on Sunday at the Pakefield Scout headquarters in Kendal Road, when four teams battled it out to impress the judges by preparing a three-course meal.

The teams of three scouts were faced with the task of cooking a balanced meal using just two burners and with ingredients costing not more than £4.00 per head. Two of the three courses had to be cooked and served hot with all dishes prepared from raw ingredients during the competition.

The meals were judged not only on good cooking but also on presentation, time keeping, organisation, the originality and imagination of the menu and good hygiene.

The teams had just two hours to complete the meal and they were expected to eat their own food as well as to clean and wash-up afterwards.

Assistant District Commissioner for scouts Mark Hansen said; “The judges were really impressed with the meals that the teams had produced and I sampled some of the food too and it was delicious. They all worked really hard and finished on time. With cooks like them around, their groups should not have any fears of ever going hungry!”

The team of cooks winning the competition was from 1st Pakefield group with 1st Carlton Colville being runners up.

The tempting menus

1st Pakefield

Flash fried king prawns in lemon and garlic served with a Panini,

Pan-fried chicken and bacon in a cheese sauce with steam vegetables,

Raspberry cranachan.

14th Lowestoft

Onion Bhajis,

Tender chicken pieces in a Thai green curry served with white rice,

Banana Bonda.

1st Blundeston

Prawn cocktail,

Meatballs in a rich tomato sauce with buttered spaghetti and garlic bread,

Summer fruit pancakes.

1st Carlton Colville

Tomato & basil bruschetta on a salad leaf base with balsamic dressing,

Salmon topped with spinach on a bed of tagiatelelle with a cheese sauce and vegetables,

Gelled fruit salad with whipped cream.

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