What's Cookie? » Recipes

Autumn Events at Cookie

Domenico — Wed, 05 Sep 2012 09:13:08 +0000

Sunday 16th Sept Cookies Autumn Tasting Menu

Cookie introduces a selection from our Autumn menu and showcases the direction our Head Chef Shaun Molloy’s is developing.

This special evening starts with a glass of prosecco & canapés on arrival followed by a tasting menu with wines matched to each course.

£39.50 / person

Sunday 30th September Chef Wars the Professionals

The return of Chef Wars with Professional chefs from across the city competing. The weekend sees the Sous chef of Velvet Elvis, A member of the Cail Bruich kitchen and our own Robert Dobbs.

3 mains and 3 puddings for £20 / person

You wont find better of cheaper in the city for a culinary delight.

14th Oct Game ON

We have teamed up with Britain’s Ladies champion shot Jay Steel from Cowan’s Law of Ayrshire. Trout fishing and country sports. Jay will be on hand to answer questions and our Head Chef Shaun will give a demonstration of Game preparation followed by a 3 course meal and prize draw for Cowan’s Law.

£27.50 / person

Cooking competition on Sunday 8th

Domenico — Fri, 06 Jul 2012 06:50:59 +0000

Chef Wars, book your seats for the best Culinary competition in Glasgow. Held at Cookie this Sunday 8th July from 6.30.

This weekend the apprentice takes on the master in an all pro fight which sees our raining champion Shaun defend his title against one of his younger protégées, Paul Lochrie.

As ever 3 mains and three puddings with you the customer choosing the winner, and for £20 you will be eating the finest Glasgow can offer.

There is always a vegetarian choice.

Cafebarge comes to Cookie

Domenico — Fri, 22 Jun 2012 08:39:36 +0000

Cafebarge moored in the Port of Tarbert comes to Cookie on Sunday night with a great selection the best Scottish seafood and tapas style menu.

We have a set menu at £20 and a few specials such as Lobster.

You will be met with a shot glass of Gazpacho, see Paella simmering outside and be offered a choice of any three items per person from the following menu:

Zarzuela (Catalan Fish Stew)

Spinach, Pine nut, raisins & Chickpea fried in olive oil.

Patatas Bravas

Tarbert Scallops with wild garlic pesto

3 loch Fyne Oysters natural with Tabasco

Spanish Tortilla

Whole Tarbert prawn tails with chilli & garlic

Guacamole

Ceviche (fish marinated in lime juice & coriander)

Grilled Goat’s cheese with Honey and walnuts

Smoked Mackerel Pate with oat cakes

Garlic Mushrooms

Loch Fyne Kipper Kedgeree

Hummus with oatcakes

Razor Clams *

Brittany artichokes

White Anchovies aubergine & braised red peppers

Mixed Shellfish Mariniere (Mussels, Cockles, Surf Clams, Giant Whelk*)

Tarbert Crab meat with oatcakes

Udon Noodles (stir fry) with or without clams

Tarbert Squat Lobsters with mayonnaise*

Chef Salad

SUPPLEMENT THE ABOVE WITH A FRESH TARBERT LOBSTER SALSA ROSA*

(market price).

followed by a choice of

Coffee

Manchego with Membrillo

Tiramisu

Crema Catalana

Menu items are subject to avaiablity *

The best of Italy

Domenico — Tue, 10 Jan 2012 08:07:33 +0000

At Cookie we are going back to first principals to bring you some of the best Italian products and mix them with the best of Scotland. Things that you will hard to find even in Italy. All brought to you direct from the people that make them. Simply the best of Italy. We have a return of some favourite Cookie products such as Pecorino from Sardinia, “Fiore Sardo” the Flower Sardinia, of ready to marry with great British Pears. New treats like Ciauscolo from Vitto, a spreading salami, to cover Cookie crostini. Coppa to sit next to toast and a rocket and orange salad. Some of the things we bring in might be a bit obscure so here are some pictures whet your appetites and give you an idea of where they are from. Fiore Sardo A cheese from the harsh and beautiful rugged hills of the Mediterranean island of Sardinia. This is one of the great Italian cheeses. Still produced by smaller shepherds who age the rounds for months in cool cellars, for a traditionally rustic flavour. Firm texture, creamy, nutty finish which goes incredibly with a fresh pear. La Tuscia We also have a Pecorino from the La Tuscia, once centre of the Etruscan civilisation, La Tuscia is North of Rome bordering on Tuscany and part of the Maremma, home to the first cowboys. This pecorino is a slightly milder cheese mixed with goats milk. Great for runner beans when they come into season and for the moment with home made chutneys such as apple and mustered. We have a whole range of Charcuterie from our friends in Umbria Great Guanciale “pork cheek” for our pasta Cured in red wine for 20 days rolled in fennel seeds pepper chilli and salt stronger in flavour than Pancetta and the perfect base for a Carbonara or the non eggy version, Gricia or a great all’amatriciana. Capocollo Capocollo is a cured pork shoulder, soaked in white wine, salted and peppered and hung to cure. Ciauscolo from Vitto This soft sausage has a bold and assertive flavour and tenderness. It is made with shoulder and bacon meat, which is repeatedly minced to obtain a creamy texture. Mixed with black truffle and allowed to air-dry for 2 weeks. Delicious when spread on a slice of crusty Cookie bread and accompanied with slivers of green apple, or a little honey. Corallina Salami The original and most famous of Umbrian salami is made from the best cuts of pork following a traditional and age-old recipe. The meat is expertly hand-cut to obtain the correct balance of meat and fat. It is flavored with whole and crushed black peppercorns, garlic and salt, hand-tied in the pork gut and aged for up to 40 days. Coppa di testa This is a cooked meat like a marbled terrine with a delicate aromatic taste. It is cut wafer thin like ham, it is seasoned with garlic, black pepper and salt, orange peel and lemon, it is steamed in a jute bag. It can be served in thin slices with rucola and mature pecorino, toast and a slice of orange on the side to add to that citrus edge. It goes well with a glass of robust red wine.

Vino Veritas

Domenico — Wed, 29 Jun 2011 09:15:07 +0000

We have always had some kooky wines at Cookie. Our House red will be familiar to many of you, it has been missing for a while now due to lack of time to make a trip. Not to worry, Alessandro’s house is on its way. We have reserved 2000 lt of the stuff for the coming year. We tasted it and are now ready to ship it, packed with almond blossom and bottled with a Cookie label.

We have been freshening up our cellar at Cookie and decided to introduce a few new arrivals to our shelves. To go with these we are putting together accompanying small dishes which bring harmony to the ensemble and illustrate the qualities of the wine. So if you are looking to enjoy a bottle of wine with a friend why not come in and try something new.

The first to mention is a Pinot Blanc by Joseph Cattin. On the palate, the wine is light, soft almost creamy, delicate and subtle, Alsace is a great wine region and this pinot blanc deserves it’s Gold Medal (2009 vintage) - General Agricole Contest of Paris 2010. It is simply lovely and a great all rounder.

Number two is our name sake Kuki. When we heard the name we had to try it and it doesn’t let you down. It had to be good as this is our first concession to Non European wine. It is a Malborough Sauvignon blanc from New Zealand. Crisp and refreshing with all the gooseberry and passion fruit you would expect with a tingle in the finish.

Brachetto D’Aqui. Someone told me this was in last months Vogue magazine as the wine to drink this summer. We didn’t find the article on the web but it made us smile to know we are well ahead of the game by stocking this great and very different sparkling rose. It is truly is a wonderful bubbly fruity wine which will make you smile. It is all strawberry but not a fragolino. At 5% vol it’s not going to knock you out. It is the perfect summer opener. Surprise your friends.

In the Red department we have added two interesting and missing actors to our list. The first is a beautiful Bordeaux with a blend of 75% Cabernet Franc and 25% Merlot. Chateau la Croix St Benoit from 2009. You wont get better claret for under a tenner.

Barbera D’Alba from Mascarello. It must be the summer black truffles we brought back from Amelia last month sending subliminal messages. We can’t charge a restaurant mark up for this wine as nobody would buy, it so we have just applied a corkage rate to keep the price down and allow you to enjoy one of Italy’s great red wines. A plate of prosciutto, a bruschetta with truffle oil and a couple of pieces of Parmesan. Bob’s your uncle.

The Glasgow Fillet

Domenico — Wed, 24 Nov 2010 08:21:33 +0000

This week we are introducing “The Glasgow Fillet” , otherwise known as featherblade or oysterblade, which is good for slow-cooking. This old fashioned cut which was a staple of childhood in Glasgow pre 1980′s. Seal the beef with seasoned flour, sauté onions, roast root vegetables diced thinly, beef stock, parsley stocks some red wine. Make sure the stock covers the meat. Cook slowly for at least 2 hours. Reduce the stock to give a sauce. This week we are serving it with red cabbage and mash. Other items on our men this week are: Hot smoked mackerel and black pudding Game stew Guinea fowl with roast chestnuts and fondant potatoes, Roast vegetables and pecorino tart Beetroot Risotto and Goats cheese Roast Cheesy Leeks