Scouts serve up a delicious treat

PUBLISHED: 14:02 26 February 2016

Lowestoft scouts annual cookery competition. 1st Pakefield. Pictures: MICK HOWES

Lowestoft scouts annual cookery competition. 1st Pakefield. Pictures: MICK HOWES


It may have been a far cry from cooking on an open camp fire - but scouts have shown that they have the potential to be top Masterchef candidates.

Groups of youngsters from across Lowestoft demonstrated their culinary talents with a range of creative menus during their annual cooking contest.

They were taking part in the Lowestoft and District Scouts Cookery Competition two Sunday’s ago at the Pakefield Scout headquarters in Kendal Road – as seven teams battled it out to impress the judges by preparing a three-course meal.

With this year’s contest falling on Valentine’s Day you might have expected that the menu would include some romantic food – and the youngsters didn’t disappoint.

From heart shaped eggy bread to fabulous fish dishes – these were just some of the numerous top creations.

Tempting menus on offer

4th Lowestoft – turkey and vegetable soup; chicken and bacon carbonara; chocolate and strawberry pancakes. 14th Lowestoft – prawn cocktail; tuna pasta bake; shaped pancakes with chocolate and banana. 1st Blundeston – creamy garlic mushrooms; chicken chow mein; Eton mess. 1st Pakefield – prawn-stuffed cucumber; fisherman’s stew; blueberry pancakes. 1st Carlton Colville – tomato and basil bruschetta; Italian-style homemade meatballs with tagliatelle; Eton mess with mixed berries. 2nd Carlton Colville – feta and courgette fritters; pan-fried salmon steaks on a bed of crushed potato; lemon cheesecake with strawberry coulis. 1st Oulton Broad – heart-shaped eggy bread; meatballs and spaghetti; ice cream sundae.

The teams of two or three scouts were faced with the task of cooking a balanced meal using just a two-ring gas burner and with ingredients costing not more than £5 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 by a local campsite warden and two Brownie leaders, who awarded marks not only for good cooking but also for presentation, time keeping, organisation, the originality and imagination of the menu and good hygiene. The teams had two hours to complete the meal and they were expected to eat their own food as well as clean and wash up afterwards.

Assistant District Commissioner for scouts, Mark Hansen, said: “It was the first time in about 10 years that all groups had been represented. The judges sampled all of the food and were really impressed with the meals that the teams had produced.

“They had all worked really hard and finished on time. By limiting the teams to just two gas rings on which to cook and with no electric kitchen aids to help – the teams could now easily make the same meals at a campsite in the countryside!”

The judges could not separate the two top teams of cooks, and made 1st Blundeston and 2nd Carlton Colville joint winners of the competition, saying both deserved the trophy.

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