Ladies who lunch Strathaven Hotel November 2011
Oatcakes
125gr medium oatmeal
2 teaspoon melted butter
1teaspoon bicarbonate soda
Pinch of salt(optional)
4 tablespoon boiling water
Mix oatmeal salt & bicarbonate
Boil water & butter together
Then slowly mix into the dough to make a stiff paste
Roll out to desired shape and bake for 20 mins 180c Gas 5
Chicken liver pate
Ingredients
220g/8oz butter
1 onion, chopped
1 garlic clove, crushed
450g/1lb chicken livers, trimmed and cut in half
1 tbsp brandy(optional)
½ of a carrot /celery stick
1 large sprig of thyme
Method
1. Melt 110g/4oz of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.
2. Add the garlic and chicken livers,thyme and fry the livers until golden-brown all over and slightly pink in the middle. Add the brandy and mustard powder and season well with salt and freshly ground black pepper.
3. Place the liver mixture and 55g/2oz of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
4. Transfer the pâté into a serving ramekin or small dish and decorate with a couple of twigs of thyme
5. Melt the remaining 55g/2oz of butter in a clean pan. Skim off the froth and pour the butter over the pâté. Transfer to the fridge to chill, then serve from the ramekin when ready.
Highland Game Venison Wellington
2 tbsp summer harvest rapeseed oil
Port Sauce
1 trimmed loin of Highland game venison app 1kg
1 Finely chopped shallot
6 outer cabbage leaves blanched
1 tsp butter
250gr roasted chestnuts
A sprig of thyme
300ml port/red wine
500gr butter puff pastry
600ml chicken stock
2 egg yolks
Serves 6 (or 4 very hungry diners
1. Heat half the oil in a frying pan and quickly seal the venison for about 1 min on each side until browned. Remove the meat from the pan, brush all over with the mustard and leave to cool.
2. Soften the roasted chestnuts with some double cream in a pan and mash up to a paste. Season, transfer the chestnuts to a bowl and leave to cool.
3. Lay 2-3 large sheets of cling film overlapping each other on a clean surface. Lay the slices of cabbage leaves overlapping lengthways in 2 rows of 3. Sit venison in the middle of the cabbage. Press the chestnuts over the venison & wrap around the cabbage. Roll into a tight package and leave to chill in the fridge.
4. Roll the pastry out to a large rectangle big enough to easily wrap the meat in, then brush all over with egg yolk. Unwrap the cling film from the pancake-wrapped venison and roll to completely encase in the pastry. Tuck the ends in and trim any excess. Lay out more cling film and finally roll into a tight package to get an evenly thick log. Tie the ends of cling film to keep the package tight and leave in the fridge overnight or in the freezer for an hour. Can be made to this point about 2 days in advance.
5. When ready to cook, heat oven to 220C/200C fan/gas 7. Remove the cling film and brush the Wellington all over with egg yolk. Sit it on a baking tray lined with baking paper and lightly score in a feathered fashion. Bake for 20 mins for medium rare, dropping to 200C/180C fan/ gas 7 if the pastry becomes too brown. Remove from the oven to rest for 10 mins. If you prefer the meat well done, turn oven off after 30 mins and leave to rest inside. Trim the end of the pastry; carefully carve in slices about 3-4cm thick and serve.
To make a delicious port sauce, sweat 1 finely chopped shallot in a little butter with a thyme sprig. Pour in 300ml port and reduce by two-thirds, then add 600ml fresh chicken stock and reduce again by two-thirds until syrupy. Strain into another saucepan ready to be reheated. The sauce can be made 3 days in advance and reheated in the saucepan, adding a splash more stock if too thick.
Spiced winter Chocolate pudding
Ingredients
225gr chocolate – bitter or dark (preferably 70 % cocoa)
200 g butter
8 eggs
160 g sugar
160 g plain flour
1tsp ground cinnamon
½ tsp mixed spice
1tsp chopped stem ginger
½ tsp ground nutmeg
Zest of 1 orange
25ml brandy optional
Dariole mould are best (small metal pudding mould)
Method
1. Grease tins with butter and cocoa powder
3.Put chocolate in to small pieces and melt with butter over hot water
3. Beat the eggs with sugar and mix with flour & spices
4. Slowly fold in the melted butter and chocolate
5. Pour in moulds
6. Bake at 200c/gas 4 for 6-7 mins(should still be wobbly)
Serve with whipped cream with any zest left over mixed through
This recipe makes about 12 individual moulds
For Festive choclate & Rum Torte pudding ladies see below
Homes & Interior show Glasgow 2011
Festive Nibbling
Puff pastry twists
Smoked salmon, cream cheese grated lemon rind & black pepper over a sheet of puff pastry cut into 12cm/5” x 2cm/1” strips and twist once or twice bake for 7-8mins
Alternatives
Creamed goats cheese, finely chopped beetroot or pumpkin grated nutmeg
Creamed chestnuts & grated nutmeg
Spiced cranberry jelly & finely chopped turkey or roast left overs
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Smoked duck & spiced orange forks
1 smoked duck breast cut very thinly length ways
2 oranges segmented and left in their juice
1 all spice berry, 1 clove, grated ginger or stem ginger & some grated nutmeg
1 handful of rocket leaves
1. Leave the orange segments in orange juice over night
2. Then roll 1 slice 1 rocket leaf & 1 segment and prick it with a fork
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Venison & quince bites
250gr Venison loin diced into 2cm cubes tossed in mixed spice salt & pepper
100GR Quince jelly cubed 1cm
100gr roasted chestnuts
100ml sloe gin reduced in a hot pan until syrupy
1. Heat venison in a frying pan until all sides sealed
2. Build on the fork with Venison quince & chestnut
Puff candy meringue
Well this is certainly one to work up to and enjoy just now maybe as comfort before the good weather arrives and we are all wearing less as you cannot hide the effects of the infamous puff candy meringue…
Meringue;
4 egg whites
100gr caster sugar
Whisk and add sugar gradually to form soft peaks you can also fold some crushed puff candy through before baking, spoon mixture onto greaseproof paper about 6cm dia and bake for 40mins at 150c gas mark 3 you still want it to be chewy in the middle.
Puff Candy;( or buy a crunchie)
4 tbsp sugar
4 tbsp golden syrup
1 tspn bicarbonate soda
Boil sugar & syrup together until light golden& remove from the heat
stir soda in quickly until frothy and pour into greased tray leave to cool
Butterscotch sauce;
100gr sugar
100 gr butter
100 ml double cream
Boil the sugar & butter until dark golden brown then carefully add double cream simmer for 2mins A high sided pot as this mixture will boil up quite high, store in a jar in the fridge
This will keep in the fridge for 3-4wks …..if you can keep it there for that length of time
Once the meringues are ready spoon a good quality ice-cream in the centre sprinkle with crushed
Puff candy & heat 1 tbs per portion of sauce and pour over the top
SERVES 4-6
Festive spiced Chocolate rum & puff candy torte
450gr 75% chocolate
7 tablespoons spiced/dark rum
570ml double cream
Spices are optional, (chopped stem ginger, grated nutmeg, clove & all spice berry)
Zest of 1 orange
Chocolate Swiss roll mix cut into the shape of your round mould
Puff candy
250gr granulated sugar
2.5 tbsp golden syrup
2.5 tsp bicarbonate of soda
Edible glitter
(Melt sugar & syrup until same colour as golden syrup & sugar dissolved take off heat quickly mix in the Bicarbonate of soda and pour onto a greased tray allow to set sprinkle with glitter
1. Whip the cream lightly with the spices
2. Melt chocolat rum together and set aside
3. Fold all together and then pour over the sponge base
4. Allow to set
5. Decorate the top of the torte with chocolate curls & large shards of Puff candy use Holly & berries and more glitter
Alan's 60th Birthday demontration party at the Sister’s Recipes
Have fun hopefully you will try them all
Soda bread
1 ½ lb plain or wholemeal flour
½ pt milk or ½ pt buttermilk or natural yoghurt
1 tsp bicarb of soda
1 tsp salt
Mix all dry ingredients add liquid to a soft dough shape and bake for 20 mins in a hot oven
Remember a few slices of black pudding or haggis makes it even tastier!!
Oat cakes
1lb medium oatmeal
1tsp bicarbonate of soda
1/4 lb butter salted
1/2 pt water
Mix oatmeal & bicarb together
Boil water & butter together mix through oatmeal gradually until stiff paste
Roll in to sausage shapes and chill then slice to bake 20/30mins 180/gas 6
Or shape into rounds and mark before baking
Cullen Skink
1lb pale smoked haddock
1lb diced potato
1 sml onion diced
2pts full cream milk
2 tbs corn flour(this makes it thick quickly however the starch from the tatties can thicken it naturally
Salt & pepper
A wee drop of double cream (optional)
Poach haddock in milk for 5 mins
Remove & cool
Add diced tatties & onion and fry gently in some butter
Pour over the milk bring to the boil add corn flour
Flake fish through (checking for bones)
Season to taste
Pour through cream if using
Add fresh chopped parsley over the top
Scottish seafood Broth
1 litre of fish stock
200gr of mixed seafood your choice raw is best
1 onion finely diced
½ leek(green part)finely sliced
2 garlic cloves crushed
1 large carrot peeled and cut into small dice
1 punnet of cherry tomatoes cut in ¼. a tin works just as well!!!as you know
1 pack fresh peas(frozen is ok)
1 tbsp rapeseed oil
a selection of chopped fresh herbs choose from chives, chervil, dill, chive,tarragon even a wee bit of each of them all will be good
1)Soften the onion, carrot, leek & garlic then add stock liquid
2)Bring up to the boil for about 2/3 minutes then add tomatoes heat for a further minute and just before you serve add the fish , peas, herbs & season
3) A wee squeeze of lemon juice or a suggestion of Tabasco adds zing
Serve with some lovely soda bread that you will have made earlier
1)cooking the fish for only 30-60secs before popping in the soup
Loin of Wild Highland Venison
With warmed Angus balsamic raspberries
Serves 4
900gr saddle of venison
1 tbsp Scottish rapeseed oil
salt & pepper
2 tbsp quality balsamic vinegar
250gr Scotch raspberries/ use rhubarb until the raspberry season comes
1) Cut the venison into 4 portions rub with a little oil & season
2) Seal in a pan and set aside heat oven 200c
3) Roast venison for 6 min
4) Allow venison to rest for 6 minutes in a warm place shake the raspberries over the venison and drizzle with the balsamic
Enjoy
This is one we spoke about so remember to make it when our great Scotch raspberries come into the shops or onto the bushes!!!
Braised Castle Douglas heather fed black faced lamb with minty greens
Slow dish!!
Serves 4-6
Lamb
1 boned & rolled Scotch lamb shoulder from the butcher (about 1-1.5kg)
3pts stock (chicken lamb or beef)
100ml red wine (optional)
1 sprig rosemary
½ garlic bulb
1 carrot
½ onion
Greens
1 head broccoli or purple sprouting brocolli
½ leek
fresh or frozen peas/Broad beans
some curly kale/asparagus/spinach/courgette
1 tbsp butter
100ml water
1 tbsp chopped fresh mint
1. seal the lamb joint and place in casserole pot or deep tray
2. pour over all liquid til meat covered
3. throw in carrot, onion, garlic rosemary
4. cover the dish and cook for 3-4hrs
5. lift out of liquid and wrap tightly in clingfilm
6. strain liquid and bring to the boil reduce by ½ - ¾
7. this gives you a great tasting gravy
8. prepare your brocolli into small heads & tear the kale
9. bring water & butter to the boil pop in all the greens for 1-2 minutes
10. then stir through chopped mint
The lamb will cool slightly which you will be able to slice easier, make sure it is
quite thick(3-4cm) as it is so tender it will fall apart.
Serve with a spoonful of the greens & the sauce over the top
THE SISTERS PUFF CANDY MERINGUE
The Ultimate in sweet, keeps the hips large and the dentist happy!!!
1 batch of meringue
Add a spoonful of honeycomb & ice cream
And finish with lashings of homemade hot butterscotch sauce……….
Best to use slightly older free-range eggs that have been in the fridge they separate better, whip until stiff peaks then gradually add the caster sugar 1oz/25gr per egg white. Shape with a piping bag or just spoon (8cm diameter) on to a baking tray with greaseproof paper bake meringues for 45-60minutes at 120c so they are still a wee bit chewy.
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Puff candy
8oz sugar
3tbsp syrup
3tsp bicarbonate of soda
Use a large pot with a long spoon
Melt sugar & syrup for 5mins stirring until sugar is dissolved it will look like toffee, take off heat add bicarbonate of soda this will bubble up in the pot quite high (very hot) pour quickly straight into a buttered tray, break when set.
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Either honey comb ice cream or vanilla with some crushed puff candy folded through.
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Butterscotch sauce
Equal quantities of sugar, butter & double cream
200gr of each
Tall pot, long spoon
Be very careful when making it is very hot
Boil sugar & butter until golden brown then stir in double cream, heat through and store in a jar in the fridge will last in the fridge for about 6weeks… if you can keep it there that long!!!!
Cookery Demonstration Class Held At Sisters Jordanhill 5th February 2011
A Few Wee Recipies To Get You Started
Love Big And Wee Sis X
Sneaky lobster Bisque sauce
A tin of the soup we discussed....sshhhh
1 punnet of cherry tomatoes cut into quarters
½ onion finely chopped or diced
1 garlic clove chopped
100ml white wine
50ml double cream
1tsp chopped herbs dill, chives, parsley
1tbsp rapeseed oil or butter
1. Soften the garlic & onion in pan with the oil
2. Add the white wine and reduce by half then add cream and reduce slightly
3. Add contents of the tin then tomatoes & herbs
Serve with fish or pasta this can also be a great base for the fish soup that we made the other day as well as a sauce in its own right
Enjoy
Pea Pesto
2 cups of frozen peas
½ cup Rapeseed oil or Light olive oil
Bunch of fresh mint
Salt & pepper
1. Put all ingredients into a blender and blitz season to taste
2. stir through pasta or risotto for an easy dinner or pour over chicken
Plain bread
2lb flour (which ever flour you prefer)
2oz butter
1 tsp sugar
2oz-dried yeast
1 tsp salt
2pts warm water
Mix all together and add warm water slowly mix for about 5mins
Then leave in covered bowl until double in size
Remove and knead for 5 mins
Place into tins or shape into rolls, cover and leave again until double in size
Bake in hot oven about 180/gas 6
Until when tapped on bottom sounds hollow
Whisky mustard cream
1pt double/whipping cream
1tbs grain mustard
Whisky (optional)
Salt & pepper
If using whipping cream bring just to the boil and thicken with bisto or gravy granules if double you can reduce the cream for desired thickness obviously more yield if thickening
1pt will give plenty sauce for 4-6 main courses
Loin of highland venison with skirlie tatties & roast Arran beetroot
Serves 4
1kg Loin of venison
1kg Rough large cubes cooked maris piper potatoes
1 onion chopped finely
125gr medium oatmeal
100gr butter
1 bunch of fresh beetroot boiled (45mns skin & top and tail on)
2 carrots boiled until half cooked
Small glass of red wine
1 tbs redcurrant jelly
Method
Rub venison with oil salt & pepper
Place venison loin whole in a hot pan seal all edges until light brown
Put in hot oven 200c for 12mins
Lift from pan and allow to rest somewhere warm for at least 10min
Meanwhile reduce juices in venison pan with red wine & redcurrant
Place cooked carrot & beetroot on a baking tray with olive oil & sprinkle a wee drop balsamic vinegar over baked for 20mins
Lightly fry onion in some butter until soft then add oatmeal cook until golden brown then toss in the tatties until all coated in oatmeal.
Shape tatties in round cutter slice venison thinly and arrange over the top put carrot & beetroot at the side and add a little of the red wine gravy onto the plate.
Ham with mash
Large roast of green gammon cooled and sliced
1lb baby potatoes Roughly crushed)
3oz sliced scallions) mix together
Salt pepper butter) and shape
Shredded Savoy & sweetheart cabbage
Steamed lightly to remain crunchy
Brush sliced ham with a mixture of honey, butter & sugar
Grill under a hot grill until golden round the edges
Bake potato cake in oven until golden brown
Arrange ham up on tatties serve with crunchy cabbage and flood plate with clarified butter
This one is for the RODGERS special request on the ham....
REMEMBER TO HEED MY WARNING ABOUT
THE VERY FINE LINE BETWEEN
GOLDEN BROWN & BLACK!!!
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Foodies Festival Edinburgh 2010 (sorry I am a bit late!!)
Very Merry Christmas ham
•
• 6.5kg gammon, with knuckle bone (14 lb uncooked ham)
• 250ml red wine (1 cup)
• Apple juice/water to cover
• 1 large onion, halved
• 2 cloves garlic (unpeeled)
• 1 head fennel, halved
• 2 star anise
• 1 x 15ml tablespoon coriander seed
• 1 x 15ml tablespoon fennel seed
• 1 x 15ml tablespoon mixed peppercorns
• 1 bay leaf
• 6 cloves
Merry Christmas Ham Glaze:
• approx. 20 whole cloves
• 4 x 15ml tablespoons cranberry or redcurrant jelly
• ½ teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• ½ teaspoon red wine vinegar
Merry Christmas Ham Preparation:
1. Put all the ingredients, except those for the glaze, into a large pan, on the stove but off the heat, adding water until the ham is covered.
2. Turn on the heat and bring to the boil, then turn down to a simmer and partially cover the pan. Cook for about 3 1/2 hours. (This may not seem long for a big joint, but as it will carry oncooking as it cools, and this is going to be eaten cold, I don’t want it overcooked. Nor do you.)
3. Preheat the oven to 200°C/gas mark 6 (400F). Lift the ham gently out of the hot liquid, sit it on a board and let it cool slightly, not too much but just so that you can touch it without burning yourself.
4. With a sharp knife, strip off the rind, and a little of the fat layer if it’s very thick, but leave a thin layer of fat. I love this work: it is peculiarly gratifying seeing the hot blubbery fat slither off. Use the same knife to score a diamond pattern in the remaining fat on the ham, in lines about 2cm apart. Stud the points of each diamond with a clove.
5. Put the cranberry or redcurrant jelly, cinnamon, paprika and red wine vinegar into a little saucepan and whisk together over a high heat, bringing it to the boil. Let the pan bubble away, for about 5 minutes, so that the glaze reduces to a syrupy consistency that will coat the fat on the ham.
6. Now sit the ham in a roasting tin lined with foil, as the sugar in the glaze will burn in the oven as it drips off. Pour the glaze over the diamond-studded ham, then put it in the oven for about 15 minutes, or until the glazed fat has caught and burnished. Take the ham out of the oven and sit it on a wooden board to cool (2–3 hours) before you carve it.
Aromatic Christmas Ham Make Ahead Tip:
• Cook the ham, loosely cover in a 'tent' of foil and keep chilled for up to 1 week.
The Country Living show 2010
Highland Game Venison Wellington
2 tbsp summer harvest rapeseed oil
1 trimmed loin of Highland game venison 1kg
2 tbsp wholegrain mustard
250gr roasted chestnuts
6 slices of Prosciutto
500gr butter puff pastry
2 egg yolks
Pancakes
100gr plain flour
1 egg
250ml milk
Chopped chives
Chopped parsley
1 tsp summer harvest rapeseed oil
Port Sauce
1 Finely chopped shallot
1 tsp butter
A sprig of thyme
300ml port
600ml chicken stock
Serves 6 (or 4 very hungry diners)
1. Heat half the oil in a frying pan and quickly seal the venison for about 1 min on each side until browned. Remove the meat from the pan, brush all over with the mustard and leave to cool.
2. Mince the chestnuts in a food processor. Place the pan back on the heat with the rest of the oil and add chestnuts. Season with salt and pepper and fry over a high heat for 2 min until the excess moisture has evaporated and you have a thick paste. Season, transfer the chestnuts to a bowl and leave to cool.
3. Lay 2-3 large sheets of cling film overlapping each other on a clean surface. Lay the slices of prosciutto overlapping lengthways in 2 rows of 3. Sit one of the pieces of venison in the middle of the prosciutto. Press the chestnuts over the venison and sandwich with the other piece of venison. Roll into a tight package and leave to chill in the fridge.
4. Lay out another couple of pieces of cling film. Trim the pancakes into squares and lay them overlapping on the cling film. Remove the cling film from the prosciutto wrapped meat and place the meat on top of the pancakes. Roll up tightly again in cling film, then place in the fridge to hold its shape.
5. Roll the pastry out to a large rectangle big enough to easily wrap the meat in, then brush all over with egg yolk. Unwrap the cling film from the pancake-wrapped venison and roll to completely encase in the pastry. Tuck the ends in and trim any excess. Lay out more cling film and finally roll into a tight package to get an evenly thick log. Tie the ends of cling film to keep the package tight and leave in the fridge overnight or in the freezer for an hour. Can be made to this point about 2 days in advance.
6. When ready to cook, heat oven to 220C/200C fan/gas 7. Remove the cling film and brush the Wellington all over with egg yolk. Sit it on a baking tray lined with baking paper and lightly score in a feathered fashion. Bake for 50 mins for medium rare, dropping to 200C/180C fan/ gas 7 if the pastry becomes too brown. Remove from the oven to rest for 20 mins. If you prefer the meat well done, turn oven off after 40 mins and leave to rest inside. Trim the end of the pastry; carefully carve in slices about 3-4cm thick and serve.
To make the pancakes for the Wellingtons, tip 100g plain flour into a bowl. Beat 1 egg with 250ml milk and gradually whisk into the flour until smooth. Stir in some snipped chives and a handful of chopped flat-leaf parsley just before cooking, then heat a drop of oil in a large non-stick frying pan and swirl around some of the batter to make a thin pancake. When the pancake is done, make another 3 and set aside. The pancakes can be made 3 days in advance.
To make a delicious port sauce, sweat 1 finely chopped shallot in a little butter with a thyme sprig. Pour in 300ml port and reduce by two-thirds, then add 600ml fresh chicken stock and reduce again by two-thirds until syrupy. Strain into another saucepan ready to be reheated. The sauce can be made 3 days in advance and reheated in the saucepan, adding a splash more stock if too thick.
the retirement show 2010
DEMONSTRATION 1
Grilled mackerel & beetroot salad with Horseradish dressing
10 small new potatoes
2 mackerel fillets
2 tsp horseradish cream
1 lemon juiced
1 tub natural yoghurt
4 small cooked beetroot
2 handfuls baby spinach
Boil the potatoes until tender. Flake the mackerel into large chunks. Whisk the horseradish, lemon and yoghurt together. Quarter the beets. Pile the spinach onto plates and divide the warm potatoes and beetroot between them. Scatter the mackerel over and drizzle with the dressing.
Loin of highland venison with skirlie tatties, roast carrots on a drambuie sauce
Venison loin 400gr
Maris piper tatties 200gr
50gr Oatmeal
100gr carrots
1 tbsp suet/butter
1 shot red wine & 1 shot of drambuie
Loin of venison cooked rare-3 mns each side and rest for 10 in hot cupboard(top of oven)
Rough large cubes cooked maris piper roughed up in a colander
Skirlie – shredded suet(or butter),salt pepper, finely chopped onion,
Handful of medium oatmeal
Gently fry onion in suet (butter) add oatmeal till golden brown
Toss the tatties and bake in the mixture
Pile the potato mix on plate arrange some sliced venison on top.
Roast the carrot in the oven for 15-20mns
With the pan you cooked the venison in pour some red wine and a shot of drambuie with some fresh thyme stems season then pour over venison
DEMONSTRATION 2
8 slow roast Pork with granny smith & ginger puree Macleods black pudding & Curly Spring Kale
1 kg Quality Scotch pork (boned & rolled shoulder)
2litre chicken/veg stock
1 celery
2 star anise
1 bottle of cider 250ml
½ onion
6 granny smiths peeled cored & chopped
2 tbs finely grated fresh ginger
1 tbs butter
1 bag of Curly Kale
6 slices macleods black pudding
Serves 6-8
Pre heat oven to 160
1. Make sure the joint of pork fit in large deep roasting tin
2. cover with stock & cider and pop in celery onion & star anise
3. cook in oven either overnight or during the day slow cooker low set 8hrs (160c oven)
4. cook apples slightly in butter on a low heat then add ginger & puree with blender
5. remove pork from stock strain off onion celery & stars & reduce by 2/3 until thicker
6. if you think it needs to be thicker 1tsp cornflour would be enough
7. season to taste chopped fresh sage is lovely through pork jus
8. To serve pork either grill until crackling is crisp or put in a large frying pan skin side down until golden brown
9. Place black pudding slices in oven or grill for 5-8mins
10. Wilt the kale very lightly in ½ tsp butter & 1 tbsp water a put on the plate
11. Put on black pudding then spoon some puree on the plate then a piece of pork & some tasty gravy on the side
This one takes a bit of time but very inexpensive and exceptionally tasty
Puff candy meringue baked alaska
Well this is certainly one to work up to and enjoy just now maybe as comfort before the good weather arrives and we are all wearing less as you cannot hide the effects of the infamous puff candy meringue…
Meringue;
4 egg whites
100gr caster sugar
Whisk and add sugar gradually to form soft peaks you can also fold some crushed puff candy through before baking, spoon mixture onto greaseproof paper about 6cm dia and bake for 40mins at 150c gas mark 3 you still want it to be chewy in the middle. Either cook this way or leave to wrap round the icecream & blow torch
Puff Candy;( or buy a crunchie)
4 tbsp sugar
4 tbsp golden syrup
1 tspn bicarbonate soda
Boil sugar & syrup together until light golden& remove from the heat stir soda in quickly until frothy and pour into greased tray leave to cool. Either break into chunks or grind down & roll in the iceream
Butterscotch sauce;
100gr sugar
100 gr butter
100 ml double cream
Boil the sugar & butter until dark golden brown then carefully add double cream simmer for 2mins A high sided pot as this mixture will boil up quite high, store in a jar in the fridge
This will keep in the fridge for 3-4wks …..if you can keep it there for that length of time
Once the meringues are ready spoon a good quality ice-cream in the centre sprinkle with crushed
Puff candy & heat 1 tbs per portion of sauce and pour over the top
Foodies Festival 2010
recipes
Hand dived Scottish Isles scallops with Arran beetroot & radish salad
10 dived scallops (keep the shells if possible
500gr beetroot
150gr radishes
2 shallots finely diced
a handful of fresh herbs(chervil, basil, mint & tarragon)
1 tsp cumin seeds toasted
1) Clean the scallops from the shells rub with olive oil
2) Heat 2 large griddle pans until smoking hot
3) Cook the beetroot with the skin on boil for 25mins
4) Very thinly slice the radish
5) Chop all the herbs, spice & mix together with radish & shallots
6) Once cooled dice the beetroot leave to one side
7) Sear the scallops in the hot pans for 1min each side
8) At the last minute toss all salad ingredients together
9) Place onto the plate and lay scallops over the top of the salsa
10)You could pour a tiny bit of good quality rapeseed oil round the edge of the plate
Dived Scallops in Edinburgh Gin
3 Scottish dived scallops/person
25ml Edinburgh Gin/person
1/2 lime/person
1. prepare scallops and take roe off(use seperately for sauce see below)*
2.slice scallops across into 3
lay on plate drizzle with Gin
3. splash on the lime chill for 5 mins
4. Enjoy
Strawberries in tarragon with peppered puff candy
2 punnets of Good Natured Strawberries
1 tbsp finely chopped tarragon
For the puff candy
4 tbsp sugar
2 tbsp golden syrup
1 tspn baking soda
A grinding of pepper to finish
1.Toss the strawberries in the tarragon & set aside
2. mix syrup & sugar over medium heat until all dissolved
3.quickly add bicarbonate of soda & stir thoroughly
4. grind pepper over the top & allow to set
5. break candy up and serve in an icecream glass layered
You could add a few spoons of ½ fat crème fraiche to the layers
Taste of Edinburgh 2010
Spring Black faced Castle Douglas Lamb Loin on apple & mint salsa
Quick dish...
500gr Trimmed Scotch Lamb loin or 8 fully trimmed loin cutlets
2 tbsp Summer harvest rapeseed oil
Salt & pepper
2 Braeburn Apples
1 cucumber
1 tbsp chopped fresh mint
Serves 4
1. Season lamb well & heat a large pan seal off meat on all sides
2. Either bar-b-que for 2-3mins each side or cook in the pan for 3mins each side
3. Allow meat to rest for 5 mins
4. Dice the cucumber & apple mix with chopped mint & rapeseed oil
5. Serve the lamb topped with the salsa
Warm Gratin of Scottish Seasonal Good Natured fruits
Delicious dish.....
1 of each punnet Scottish Good Natured Strawberries/Raspberries & Blueberries
2 Free range eggs
50gr caster sugar
100ml double cream
25ml of your favourite liqueur (optional)
1. Mix the berries together drizzle the liqueur over allow to sit in a bowl
2. Using an electric whisk for eggs & sugar whisk until pale & foamy
3. Mix up cream until lightly whipped & fold both together
4. Spoon berries & liquor into bowls or large serving platter
5. Spoon egg mixture over the top & either place under a hot grill for 5 mins
6. You could you a blow torch to scorch over the top of the egg mix until golden brown
Recipes from The Scottish Fishing show May 2010
secc Glasgow
Marine Stewardship council
All recipes using Sustainable Scottish fish which are in the above group either already certified or in the process.
Smoked Mackerel with rhubarb & ginger compote
This dish works with either smokd or plain grilled Mackerel
1-2 fillets per person cooked or smoked
500gr/ 1lb chopped fresh rhubarb
25gr/1 oz butter
1 knob of freshly grated ginger
1 bag of mixed leaves
1 tbsp brown sugar
1. Heat oven just to warm the mackerel fillet through
2.heat a heavy based pan melt the butter add rhubarb ginger & sugar cook for 5-8 mins
3. toss fish through the leaves & rhubarb mix serve slightly warm
Scottish Langoustines in garlic butter
2-3 large Langoustine per person
1 tbsp salted butter per person
1 tspn chopped chives or herbs(optional)
1 grated garlic clove per person
1. Boil a large pan of water turn down heat slightly before adding langoustines
2. large will take 1 minute to cook do not over cook !!!
3. melt butter garlic & herbs drizzle over prawns when out of the water
4, you can add the juice of a lemon also
The Sisters Devilled Brown Crab
Ingredients
• 100ml sherry
• 2 tbsp cider vinegar
• 1½ tbsp Worcestershire sauce
• 1 heaped tsp redcurrant jelly
• 1 heaped tsp English mustard
• 200ml double cream
• 1 tsp cayenne pepper or a generous shake of Tabasco sauce
• 2 cooked medium brown crabs (about 1–1.5kg), brown and white meat picked out
• Freshly ground black pepper
• Hot buttered toast, to serve
Haddock with Garlic crispy topping
1 tbsp rapeseed/olive oil , plus extra
• 4 skinless unsmoked or smoked haddock fillets, approx 140g/5oz each
• 2 handfuls cherry tomatoes
• 3 tbsp mayonnaise
• ½ sliced onion
• 1 tsp garlic paste or 1 garlic clove, crushed
• 100g white breadcrumbs
• zest and juice 1 lemon
• 6 pieces of asparagus or broccoli
• 2 handfuls flat-leaf parsley , leaves roughly chopped
• Heat oven to 220C/fan 200C/gas 7. Lightly oil a large baking tray, then lay the haddock and tomatoes, onions & greens alongside each other. In a small bowl, mix the mayonnaise with the garlic paste or crushed garlic, then spread evenly over the fish.
• In a separate bowl, toss together the breadcrumbs, lemon zest, juice and parsley, and season to taste. Top the fish with the breadcrumb mixture. Drizzle olive oil over the fish and tomatoes, and bake for 10-12 mins or until the fish flakes slightly when pressed and the crust is golden and crunchy.
How to make the above spicy
Stir ¼ tsp mild curry powder into the mayonnaise instead of the garlic, and serve the fish with rice.
Bar b Q mackerel
Ingredients
• 3 tbsp RAPESEED/olive oil
• 4 small whole mackerel , gutted and cleaned
• 1 large red chilli , deseeded and finely chopped
• 1 small garlic clove , finely chopped
• small knob fresh root ginger , finely chopped
• 2 tsp honey
• finely grated zest and juice of 2 lime
• 1 tsp sesame oil
• 1 tsp Thai fish sauce
• Light the barbecue and allow the flames to die down until the ashes have gone white with heat. Make the drizzle by whisking 2 tbsp olive oil and all the other ingredients together in a small bowl, adjusting the ratio of honey and lime to make a sharp sweetness. Season to taste.
• Score each side of the mackerel about 6 times, not quite through to the bone. Brush the fish with the remaining oil and season lightly. Barbecue the mackerel for 5-6 mins on each side until the fish is charred and the eyes have turned white. Spoon the drizzle over the fish and allow to stand for 2-3 mins before serving.
Herring in Oatmeal
Ingredients
• 4 x 225g/8oz herring fillets
• 100g/4oz oatmeal
• 25gr butter
• 4 rashers streaky bacon cut into thin strips
• salt and freshly ground black pepper
• 1 lemon cut into wedges
• .Brush fillets with milk Season and press herring with oatmeal until they are well covered.
• Heat the butter in a frying pan and fry the streaky bacon until crisp. Remove from the pan and keep warm.
• Fry the herrings in the same pan oil, flesh side first, until golden brown.
• Sprinkle the fillets with the bacon. Serve with lemon wedges and some boiled potatoes with chopped parsley.
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THE RETIREMENT SHOW GLASGOW RECIPES
Braised Old Kilpatrick heather fed black faced lamb shoulder with minty greens
Serves 4-6
Lamb
1 boned & rolled lamb shoulder from the butcher (about 1-1.5kg)
3pts stock (chicken lamb or beef)
100ml red wine (optional)
1 sprig rosemary
½ garlic bulb
1 carrot
½ onion
Greens
1 head broccoli or purple sprouting brocolli
½ leek
fresh or frozen peas(optional)
some curly kale
1 tbsp butter
100ml water
1 tbsp chopped fresh mint
1. seal the lamb joint and place in casserole pot or deep tray
2. pour over all liquid til meat covered
3. throw in carrot, onion, garlic rosemary
4. cover the dish and cook for 3-4hrs
5. lift out of liquid and wrap tightly in clingfilm
6. strain liquid and bring to the boil reduce by ½ - ¾
7. this gives you a great tasting gravy
8. prepare your brocolli into small heads & tear the kale
9. bring water & butter to the boil pop in all the greens for 1-2 minutes
10. then stir through chopped mint
The lamb will cool slightly which you will be able to slice easier, make sure it is
quite thick(3-4cm) as it is so tender it will fall apart.
Serve with a spoonful of the greens & the sauce over the top
Big Sis Clootie recipe (secret version)
1/2bl/250gr plain flour
1sp bicarbonate of soda
2tbsp ground ginger
2 tbsp ground cinnamon
2 tbsp ground mixed spice
1 tsp ground nutmeg
2oz/50gr sugar
2 eggs
Mix all the dry ingredients then add the eggs set aside
In a microwaveable bowl melt until butter melted
1/2lb/250gr butter
4oz/100gr sugar
1/lb/500gr mixed fruit(sultana, raisin currants & cherry if you like)
1/2pt/250ml water
Then mix the 2 together
In a 4pt pudding bowl lined in clingfilm add mixture
Place on high for 2 mins then stir cook for a further 5-7 mins
Then turn onto a plate keep clingfilm over the top to help a wee skin(not as good as your grannies I know)
Serve with homemade custard, vanilla icecream & a big spoon
Peat smoked risotto with a poached egg
1 smoked haddock pale smoked
1 springonion finely chopped
½ onion finely diced
100gr aborio/carneloni rice
750ml-1ltr of boiling water(make your stock from the centre bone of the haddock
1 tsp butter optional
4 free range eggs
100ml full cream milk
1tsp summer harvest rapeseed oil
1. heat oil in a heavy based pan add diced onion & rice coat everything lightly in the oil
2. slowly add the stock a wee bit at a time
3. in a shallow pan place the haddock & milk and just simmer lightly
4. bring a pot of water to a rolling boil have eggs cracked in a cup 1/cup
5. once rice is nearly cooked just a slight bite left in it take it off the heat
6. stir through the spring onions & butter tip the haddock & milk fold all the way through
7. pop the egg into the boiling water and lift out once soft boiled
serve egg ontop of risotto
Enjoy
THE COUNTRY LIVING FAIR GLASGOW CHRISTMAS SHOW
Scotch Beetroot with goats cheese pastry with an orange, walnut & cranberry salad
Serves 4
200gr cooked Scotch Beetroot (black Isle or Arran)
1 pack good quality puff pastry
100gr good quality goats cheese( Scotch Bonnet)Or Scottish Brie(Morangie)
25ml double cream
1 free range egg yolk
2 oranges (zest first of all)
100gr cranberries/50gr brown sugar
2tbsp walnut halves
1 pk mixed leaves
oven heated to 180
1. roll out pastry until 3-4mm thick (ready rolled is ready to go) using a saucer cut circles
2. bake in oven for 5-7 mins until a light golden brown once out turn upside down
3. thinly slice the beetroot and arrange all the way round the pastry
4. mix crumbled goats cheese, cream & egg yolk together spoon over the beetroot
5. place pastries back into oven for 5 mins whilst you make the salad
6. simmer the cranberries & zest in brown sugar a pinch of ground ginger can also go in
7. segment the orange catching all the juice in the bowl toss leaves & walnuts in
8. Arrange on the plate a spoonfull of cranberries on salad & top with the pastry
Enjoy
BRAISED PERTHSHIRE SHOULDER BLADE OF BEEF
WITH CREAMED BRUSSEL SPROUTS & MALT WHISKY JUS
A particularly inexpensive cut of meat actually very old fashioned in the old days it was referred to a “The Glasgow Fillet” as it was such a treat if your Granny made it for you.
Best the done the night before on the beef if you have the time
2kg Joint of Scotch Beef shoulder blade or Spalebone(order from your butcher)
We use
The Aberfoyle butcher at The Sisters restaurants
50gr butter
250gr Brussel sprouts cooked
50ml of malt whisky
2litre meat stock
salt & pepper
1 stick of carrot/celery & onion
a wee pinch of grated nutmeg
3 tbsp double cream
Either gas mark 4/ 160c or use a slow cooker
Serves 4-6
1. Rub beef with salt & pepper ,to prepare the beef in advance brown all the sides in a frying pan of the whole piece of meat
2. Place carrot celery & onion in a deep casserole dish place meat ontop and completely cover with the stock either cover in tinfoil or place lid over dish
3. Cook in the low heat oven for 4-5hrs
4. Clear an area on the work surface and layer several sheets of clingfilm
5. Once Beef is ready very carefully lift out of dish and place on the clingfilm.
6. Wrap the meat up tightly in a long sausage type shape allow to cool slightly
7. Drain off the cooking juices until just the gravy no carrots etc
8. Bring to the boil and simmer for 15 minutes until gravy consistency
9. Add the dram of whisky at this stage and simmer for another few minutes
10. pop the cooked brussels ,cream & nutmeg into food processor, blend until smooth
11. Place a spoonful of Brussel puree
12. slice the beef about 1-2” portions it will have to be this thick as it is very tender
13. a ladel of the whisky gravy, take a seat & enjoy
Recipes
Puff Candy Meringue
Puff candy meringue Well this is certainly one to work up to and enjoy just now maybe as comfort food as slimming clubs & dentists cannot hide the effects of the infamous puff candy meringue!
Meringue;
4 egg whites
100gr caster sugar
Whisk and add sugar gradually to form soft peaks you can also fold some crushed puff candy through before baking, spoon mixture onto greaseproof paper about 6cm dia and bake for 40mins at 150c gas mark 3 you still want it to be chewy in the middle.
Puff Candy ( or buy a crunchie);
1/2 lb/250gr sugar
2 1/2 TBSP golden syrup
2 1/2 TSPN bicardonate of soda
Boil sugar & syrup together until light golden & remove from the heat stir soda in quickly until frothy and pour into greased tray leave to cool.
Butterscotch sauce;
4oz/100gr sugar
4oz/100 gr butter
1/2 pt/100 ml double cream
Boil the sugar & butter until dark golden brown then carefully add double cream simmer for 2mins A high sided pot as this mixture will boil up quite high, store in a jar in the fridge This will keep in the fridge for 3-4wks.. if you can keep it there for that length of time
Once meringues are ready spoon a good quality ice-cream in the centre sprinkle with crushed Puff candy & heat 1 TBSP per portion of sauce and pour over the top
Serves 6 - 8 people
Wild Roe Deer with Scotland's Good Natured Fruit
Big Sis keeps it simple & nearly healthy!!
Ingredients:
500gr Loin of Roe deer
1 250gr punnet Good Natured Raspberries
2 tbsp Bramble vinegar (Demi John)
1/4 tsp Perthsire rapeseed oil
salt & pepper
Instructions:
01. portion the roe deer into 4 pieces
02. rub lightly with the oil and slightly season
03. heat a heavy non stick pan once hot enough put in roe deer
04. seal all the way round for 3-4 minutes and turn off heat
05. scatter raspberries and drizzle the vinegar over
06. allow the raspberries to just warm through do not stir or heat
07. there is enough heat in the pan to allow the raspberries to warm
Enjoy with steamed harvest vegetables.
This dish is very healthy and very Scottish it's just the copious amounts of nice red wine that churns up the calories!! Keep Cooking x
Serves 4 people