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
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
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