our Eat Scotland recipe book

EAT
SCOTLAND
Recipes from some of
Scotland’s top chefs
ANDREW FAIRLIE
BURNS SUPPER
MENU
CULLEN SKINK
ROAST SHOULDER OF LAMB WITH POTATO AND ONION
SPICED WINTER FRUIT SERVED
WITH CREAMED VANILLA RICE PUDDING
CULLEN
SKINK
Serves 4
INGREDIENTS
1 tbsp olive or vegetable oil
1 leek, well-rinsed, chopped
and cut into rough 2cm cubes
1 litre fish stock
200g waxy potatoes, peeled and cut
into roughly 2cm cubes
300g undyed smoked haddock fillet
1 bay leaf
Freshly ground pepper
2 tbsp whipping cream
Chives, roughly chopped
METHOD
Warm the oil in a pan. Add the chopped leek, cover and gently cook for
a few minutes until soft. Add the stock, bay leaf, potato and haddock.
Season lightly with black pepper.
Bring to the boil and simmer for 15 minutes.
Remove the haddock from the pan with a slotted spoon. When the fish
is cool enough to handle, remove any skin and bones, then flake the
haddock back into the pan.
Blend a ladle full of the soup in a liquidizer and return to the pan.
Stir in the double cream and simmer for another 2-3 minutes.
Add more black pepper if necessary, then sprinkle with the chopped
chives and serve.
Serve with chunks of fresh wholemeal or granary bread.
CULLEN
SKINK
Serves 4
ROAST SHOULDER OF
LAMB WITH POTATO
AND ONION
Serves 4
INGREDIENTS
1.5 to 2 kg shoulder of lamb trimmed of any excess fat
1 tbsp olive or vegetable oil
4 medium onions, sliced
4 cloves garlic, crushed
2 sprigs fresh rosemary, chopped
2kg potatoes, peeled and thinly sliced
1 litre lamb stock
METHOD
Preheat the oven to 240°C/475°F/Gas 9.
Season the lamb with freshly ground pepper and roast in a medium roasting tray
in the preheated oven for 15 minutes. Lower the heat to 180°C/350°F/Gas 4.
Remove the lamb from the tray and pour off the excess fat.
While the lamb is roasting, heat the oil in a pan, add the onions and cover and
cook for 5 minutes till soft. Remove the cover from the pan, add the garlic and
rosemary and cook for a further 5 minutes. Remove the onions from the pan.
Lay a layer of potatoes into the roasting tray and lightly season with black
pepper. Lay 1/3 of the cooked onions onto the potatoes, repeat this process
until you have three or four layers of potatoes and onions.
Bring the lamb stock to the boil and pour over the potatoes, press down with
a spoon till the potatoes are all submerged.
Place the lamb on top and return to the preheated oven and continue to cook
for 3 hours.
The lamb should be meltingly tender and the potatoes and onions should have
absorbed the stock and lamb juices.
Serve with Scottish seasonal vegetables of your choice – most types of
cabbage, kale, broccoli, cauliflower and carrots are in season in November.
ROAST SHOULDER OF
LAMB WITH POTATO
AND ONION
Serves 4
SPICED WINTER
FRUIT SERVED WITH
CREAMED VANILLA
RICE PUDDING
Serves 4
SPICED WINTER
FRUIT SERVED WITH
CREAMED VANILLA
RICE PUDDING
Serves 4
INGREDIENTS
FOR THE SPICED FRUIT
1 apple, cored and cut into eight
1 pear, cored and cut into eight
2 plums, stoned and cut into four
12 ripe brambles
100g sugar
1 vanilla pod
2 star anise
1 cinnamon stick
FOR THE RICE PUDDING
100g Arborio rice
50g caster sugar
1 vanilla pod
500ml semi-skimmed milk
100ml whipping cream
METHOD
FOR THE RICE PUDDING
Preheat the oven 150°C/300°F/Gas 2.
Mix milk and sugar in pan over a gentle heat.
Split the vanilla pod and scrape out the seeds. Add them to the milk and sugar
and bring to a simmer. Stir in the rice. Cover with greased baking paper and
place into the oven for 50 minutes. Remove and leave to rest for 10 minutes.
Remove the pod then fold in the whipping cream.
FOR THE SPICED FRUIT
Place a saucepan onto a medium-high heat.
Add the sugar to the pan and heat until the sugar liquidises and turns
a pale caramel colour. Add the apples, pears and plums and cook until
the fruit is lightly coloured. Remove from heat then add brambles.
Split the vanilla pod and scrape out the seeds. Add to the fruit with the
cinnamon and star anise.
Bake in the oven for 10 minutes or until the fruit is just soft.
Remove from the oven and add the brambles.
Pour the rice pudding into warmed bowls and serve with the winter
fruits in the syrup on the side.
TONY SINGH’S
BURNS SUPPER
with a wee twist from Punjab
MENU
COCK A LEEKIE KEBAB
HAGGIS WITH A NEEPS AND TATTIE TIKKI
CLOOTIE SAMOSA WITH WHISKY SAUCE
INGREDIENTS
2 tbsp fresh lime juice
4 garlic cloves
1 piece fresh ginger (2 inches)
2 green birds eye chillies, chopped
200mls plain Greek yoghurt
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
2 tsp ground paprika
A few drops of red food colouring
20g pack fresh coriander, chopped
3 skinless chicken breasts cut into
5cm pieces (15 pieces in total)
2 large leeks
15 pitted prunes
METHOD
In a blender, purée the lime juice, garlic, ginger, and chillies.
Add the yoghurt, spices and colour and blend until smooth. Mix with the
chicken pieces and leave over night, if possible. If not, your chicken will
need at least 4 hours in the marinade. Separate the green and white parts
of the leeks. Blanch the whites of the leeks in boiling water. Wrap the
prunes in the green parts of the leeks. Thread the chicken, wrapped
prunes and blanched leeks onto your prepared skewers.
NB; if you are using wooden skewers make sure you soak them so
they don’t burn.
Heat the grill to a high heat and lightly oil the grates. Place the skewers
on the grill.
Cover the grill and cook, turning occasionally until grill marks are visible
and the chicken is cooked. If you do not have a grill, then you can use
a very hot oven.
Serve with tamarind sauce.
COCK A LEEKIE
KEBAB
Serves 4
INGREDIENTS
600g of prime meat haggis cooked
in boiling water and kept hot for service
FOR THE TIKKI
3 large boiled in their skins potatoes
Salt to taste
1
/2 tsp ground black pepper
1 egg
200g neeps, mashed and drained
1
/2 tbsp ginger, chopped
1
/4 tsp garam masala
1
/4 tsp salt
Red chilli to taste
1 tsp dry-roasted cumin seeds,
coarsely ground
Oil for pan-frying
METHOD
Place the mashed turnip in a bowl and add all of the stuffing ingredients. Mix well.
Divide the mixture into 6 equal portions and keep aside.
Peel the potatoes and mash them very finely until smooth. Add salt and pepper and
knead until properly mixed. Divide it into 10 equal portions. Now wash and dry your
hands and rub them with a little oil. Take each portion of potato mixture and make
a ball. Taking one at a time, gently flatten each ball into a round patty of about
1.5cm thick and place a portion of turnip stuffing in the centre. Fold the edges
together very finely so that the mixture does not come out.
HAGGIS WITH
A NEEPS AND
TATTIE TIKKI
Serves 6
Now very gently flatten it into a 5cm patty. Repeat the procedure for all pieces.
Heat 1 tsp oil in a non-stick pan. Slip in the patties and pan-fry on both sides until
crisp golden brown.
To serve, place the Tikki in the centre of a plate and place a ball of your pre-cooked
Campbell’s haggis on top. Great with some brown sauce.
CLOOTIE
SAMOSA
Serves 4
CLOOTIE
SAMOSA
Serves 4
METHOD
FOR THE PASTRY
Mix all the dry ingredients together. Add oil into the flour and mix it all by taking small handfuls
of flour and oil and rubbing it between your palms. Press the mixture into a ball by making a fist.
The flour should hold together unaided.
Now add water in small portions to make pastry. Once the dough comes together, work it for
another 5 minutes. Rest for half an hour, covered in a damp cloth.
INGREDIENTS
FOR THE CLOOTIE FILLING
350g breadcrumbs
125g suet
250g mixed currants and sultanas
1 tbsp golden syrup
75g caster sugar
2 eggs, lightly beaten
1 tsp ground ginger
1 tsp baking powder
1 tsp cinnamon
4 tbsp of milk
FOR THE CHOCOLATE AND WHISKY SAUCE
150g dark chocolate (70%)
100g milk
20g caster 45g double cream
30g whisky
FOR THE PASTRY
250g plain flour
4 tbsp veg oil
1 tsp salt
1
/2 ajwain seeds (optional)
Water to bind
Start by rolling a lime size ball of dough into a circle using a rolling pin. The flat circle should be
around 11-12cm in diameter. Cut the big circle into two semicircles. Take about two spoons of
clootie mixture, roll it into a ball and place it in the centre of the semicircle. Now dip your finger
in water and rub it at the straight edge of the semicircle to make it wet so it sticks. Lift the pastry
over the potato ball, covering it half way. Do the same with the second piece of pastry, covering
the clootie to make a triangle shape. The two flaps should stick to each other right at the center
of the samosa. The third side of the triangle should be still open. Use a little water to make it wet
and stick the two flaps together with your finger. Repeat the process with the rest of the dough.
Fry in vegetable oil at 175°C/350°F/Gas 4 until golden and crispy. Serve with the whisky sauce
and vanilla ice cream.
FOR THE CLOOTIE FILLING
Rub the suet, sugar, cinnamon, ginger, baking powder and breadcrumbs together.
Add the sultanas and currants. Gradually add the eggs with the golden syrup and mix
until all the egg is incorporated. Gradually add the milk (you may not need all the
milk to obtain a good dough). Once the mixture is ready, leave aside to rest before
forming into balls
FOR THE CHOCOLATE AND WHISKY SAUCE
Melt the chocolate. Bring the cream, sugar and milk to the boil. Emulsify with the chocolate.
Stir in the Whisky.
NB; trick to kneading perfect dough – always add water in small portions. Dough for samosa pastry
should be a little tighter than a normal short pastry.
DEREK JOHNSTONE
OF CHEZ ROUX
MENU
QUENELLE OF SCOTTISH PIKE, ORKNEY SCALLOPS AND GIROLLE
MUSHROOM DUXELLE, LOBSTER SAUCE
SCOTCH LAMB LEG ROASTED IN SALT AND LAVENDER CRUST
WITH A PUMPKIN CRUMBLE
PLATED DESSERTS – APPLE CHARLOTTE,
CALVADOS AND TONKA BEAN CREAM AND APPLE SORBET
QUENELLE OF
SCOTTISH PIKE,
ORKNEY SCALLOPS
& GIROLLE MUSHROOM
DUXELLE,
LOBSTER SAUCE
Serves 4-6
QUENELLE OF
SCOTTISH PIKE,
ORKNEY SCALLOPS &
GIROLLE MUSHROOM
DUXELLE,
LOBSTER SAUCE
Serves 4-6
INGREDIENTS
FOR THE PIKE QUENELLE
400g fresh water pike
200g egg white
400g double cream
5g salt
FOR THE GIROLLES
MUSHROOMS DUELLEX
1kg girolles mushrooms
500g button mushrooms
250g banana shallot
50g unsalted butter
3g salt
FOR THE LOBSTER SAUCE
1kg native lobster
1 medium carrot
2 banana shallots
90g unsalted butter
1
/2 bay leaf
500ml double cream
100ml whisky
Salt
FOR THE SCALLOPS
4 hand-dived scallops
10ml olive pomace oil
5g salt
METHOD
FOR THE PIKE QUENELLE
Purée the pike in a food processor along with the egg whites. Pass through a fine sieve
to ensure the pike is free from any bones. Set over a bowl of ice. Add the salt and beat in
the cream. Poach for 9 minutes in fish stock.
FOR THE GIROLLES MUSHROOMS DUELLEX
Wash the mushrooms and ensure they are clean. Dry the mushrooms and chop very finely.
Place the butter into the pan and gently sweat the shallots without colour. Add the mushrooms
and cook until dry, then season.
FOR THE LOBSTER SAUCE
Crush the lobsters and place into a very hot frying pan. Flambé with the whisky and then
add the vegetable stock along with the bay leaf. Reduce by half and add the cream. Boil for
5 minutes then blitz in a food processor. Pass through a conical strainer and return to the
heat. Reduce until thick enough to coat the back of a spoon and season.
FOR THE SCALLOPS
Remove the scallop from the shell and wash in lightly salted water. Dry the scallop and
chop to a 1cm dice. Heat a frying pan until it’s very hot and add the scallops and season.
Cook for 15 seconds and remove.
SCOTCH LAMB LEG
ROASTED IN SALT AND
LAVENDER CRUST
Serves 4-6
INGREDIENTS
FOR THE LAMB
1.5kg Scotch lamb leg
75ml olive pomace oil
20g salt
FOR THE SALT AND
LAVENDER CRUST
1kg plain flour
2 egg whites
60g dried lavender
450ml water
250g table salt
400g course sea salt
2 egg yolks
METHOD
FOR THE LAMB
In a very hot frying pan seal off the seasoned Scotch
lamb leg, ensuring an even golden brown colour.
Allow to cool down.
FOR THE SALT AND LAVENDER CRUST
To make the crust, mix the flour, egg whites and dried
lavender with the water to form a paste. Add both types
of salt and knead well. Refrigerate.
SCOTCH LAMB LEG ROASTED
IN SALT AND LAVENDER
CRUST
Serves 4-6
COOKING THE SCOTCH LAMB
Roll out the crust and place a sprig of rosemary
onto the spot in which the lamb will be placed.
Cover with the crust. Brush with egg wash and cook
at 200°C/400°F/Gas 6 for 35 minutes. Allow to rest
and serve at the table encased by the crust.
INGREDIENTS
100g cold butter
150g plain flour
10g sea salt
100g mature cheddar
75g almonds, hazelnuts or walnuts chopped
600g pumpkin
300g butternut squash
50ml olive oil
1 onion
Garlic
Nutmeg
METHOD
Preheat the oven to 180°C/350°F/Gas 4. To make the
pumpkin topping, work the cold butter into sieved flour.
Rub with your finger until it forms a sandy texture.
Add the salt, cheese and nuts.
Cut the vegetables into small, bite-size pieces and
sweat in a large pan. Stir occasionally, until the
vegetables start to take on colour. Add the onion and
garlic and sweat under foil. Pour into an ovenproof dish
and sprinkle with the topping. Bake for 20 minutes.
PUMPKIN CRUMBLE
Serves 4-6
PLATED DESSERTS –
APPLE CHARLOTTE,
CALVADOS &
TONKA BEAN CREAM
AND APPLE SORBET
Serves 4-6
PLATED DESSERTS
– APPLE CHARLOTTE,
CALVADOS AND
TONKA BEAN CREAM,
APPLE SORBET
Serves 4-6
INGREDIENTS
FOR THE
APPLE COMPOTE
1kg apples,
peeled and cored
200g caster sugar
1 vanilla pod
2 tonka beans
FOR THE CRÈME
PATISSERIE &
TONKA BEAN
1 litre milk
8 tonka beans
1 vanilla pod
150g caster sugar
8 egg yolks
60g plain, T45 flour
30g cornflour
FOR THE CRÈME
DIPLOMAT CALVADOS
& TONKA BEAN
300g tonka bean and
vanilla crème patisserie
300g cream
25g icing sugar
1 gelatine leaf
100ml whisky
Calvados, to taste
FOR THE
BLACKCURRANT COULIS
140g blackcurrant purée
60g apple purée
35g caster sugar
1g pectin
FOR THE APPLE SORBET
1kg apples
150g caster sugar
1 lemon juice
100g water
50g caster sugar
3g stabiliser
Calvados, to taste
FOR THE CARAMELISED
APPLE CRISPS
100g 24° baume syrup
8 apple slices
METHOD
FOR THE APPLE COMPOTE
Mix the sugar, vanilla and grated tonka beans, and then add diced apples. Cook out until soft.
FOR THE CRÈME PATISSERIE & TONKA BEAN
Boil the milk, grated tonka beans and vanilla pod in a pan. Mix the yolks and sugar, and then add
the cornflour and plain flour. Pour a little of the boiled milk over the yolks. Return to the pan and
cook out to thicken. Use a drum sieve to pass the crème patisserie. Cover and blast chill.
FOR THE CRÈME DIPLOMAT CALVADOS & TONKA BEAN
Soak the gelatine. Whip the crème patisserie for a few minutes, until smooth. Whip the cream
and icing sugar into medium peaks. Heat 50g of the crème patisserie and add the bloomed gelatine.
Add to the cold patisserie. Fold the cream into the patisserie. Add calvados to taste.
FOR THE BLACKCURRANT COULIS
Warm the purées and then add the sugar and pectin. Bring to the boil. Refrigerate.
FOR THE APPLE SORBET
Place the apples, stock syrup and lemon juice into a saucepan, and cover and simmer for
10-15 minutes. Blitz and then pass. Use an electric food processor to blitz in the stabilizer.
Refrigerate overnight to mature and then add the calvados to taste.
FOR THE CARAMELISED APPLE CRISPS
Cut very thin slices of apple. Soak them in syrup and then crystallise in the oven. Caramelise at 110°C.
SEAN O’HARA
OF ROAD HOLE
RESTAURANT,
OLD COURSE HOTEL
MENU
SCALLOPS WITH CRISPY BACON AND
BLACK PUDDING
SCOTCH LAMB CHUMP, BUTTERNUT SQUASH,
KALE AND WINTER CHANTERELLES
GLAZED CHESTNUT RICE PUDDING
SCALLOPS WITH
CRISPY BACON AND
BLACK PUDDING
Serves 4
INGREDIENTS
8 scallops
300g black pudding
6 rashers streaky bacon
1 lemon
FOR THE PURÉE
4 green apples
50g sugar
100g butter
METHOD
FOR THE PURÉE
Add the apples into a pan with the butter and sweat down, making sure
that you have no colour from the apples. Add the sugar and simmer for
15 minutes then blend to a smooth paste.
FOR THE MAIN
Place the bacon and the black pudding on a tray and grill slowly until
golden brown.
Fry the scallops in a pan until golden brown on both sides, then add a
splash of lemon juice and butter and remove from the heat then serve.
SCOTCH LAMB
CHUMP, BUTTERNUT
SQUASH, KALE
AND WINTER
CHANTERELLES
Serves 4
INGREDIENTS
4 portions Scotch lamb at approx. 170g
2 butternut squash
100g kale
120g winter chanterelle
150g butter
METHOD
Blanch the kale in boiling salted water. Immediately
refresh in ice water and set aside for later.
Sweat down the butternut in a pan with some of
the butter and cover with the stock. Simmer for
15 minutes until cooked, then blitz and set aside
until later. In a pan, seal the lamb on each side till
golden brown and place in the oven for 2-3 minutes.
Allow the meat to rest for 3 minutes. Melt some more
butter in a separate pan and add the mushrooms.
Sweat down lightly then add the kale. Season then
take off the heat and place on a dry cloth.
To plate up, put the purée on the bottom followed
by the kale and mushrooms. Ensure you slice the
lamb at the last possible minute (to prevent the
meat from drying out) and place on top and serve.
SCOTCH LAMB CHUMP,
BUTTERNUT SQUASH, KALE
AND WINTER CHANTERELLES
Serves 4
INGREDIENTS
250ml milk
320ml cream
90g sugar
6 egg yolks
1 vanilla pod
Chestnut purée
Vanilla foam
Sprinkle of caster sugar
METHOD
Place all the ingredients, apart from the chestnut
purée and egg yolks into a pan and bring to the
boil. Simmer until the rice is soft. Add the egg yolks
and the chestnut purée and cook until it starts to
thicken, and remove from the heat.
Just before serving, sprinkle with caster sugar
and place under a hot grill until the caster sugar
is golden brown and caramelised.
GLAZED
CHESTNUT RICE
PUDDING
Serves 4
PAUL WEDGWOOD
OF
WEDGWOOD
THE RESTAURANT
MENU
WEST COAST SHELLFISH SUNDAE, LOBSTER ICE CREAM,
LANGOUSTINE ICE CREAM AND SCALLOP ICE CREAM
WITH PARMESAN WAFERS AND CRISP HAM SPRINKLES,
TOMATO AND PEPPER DULSE
CHERMOULA CRUMBED SCOTCH LAMB FILLET,
AUBERGINE AND TAHINI PURÉE WITH SHOESTRING SWEET POTATO
HONEY ROAST PARSNIP CREME BRÛLÉE, WHITE CHOCOLATE
AND THYME ICE CREAM WITH PARSNIP CRISPS
WEST COAST SHELLFISH SUNDAE, LOBSTER ICE CREAM,
LANGOUSTINE ICE CREAM AND SCALLOP ICE CREAM WITH PARMESAN
WAFERS AND CRISP HAM SPRINKLES, TOMATO AND PEPPER DULSE
Serves 4
INGREDIENTS
FOR THE SCALLOP ICE CREAM
150g scottish scallops
150ml milk
250ml cream
2g celtic kombu
5 egg yolks
50g sugar
25g liquid glucose
1
/2 lemon
Salt and pepper
WEST COAST SHELLFISH SUNDAE,
LOBSTER ICE CREAM, LANGOUSTINE
ICE CREAM AND SCALLOP ICE
CREAM WITH PARMESAN WAFERS
AND CRISP HAM SPRINKLES,
TOMATO AND PEPPER DULSE
Serves 4
FOR THE SCOTTISH
LOBSTER ICE CREAM
600g lobster
1 onion, finely chopped
1 carrot, finely chopped
1
/2 fennel, finely chopped
1 garlic clove, finely chopped
3g pepper dulse
150ml milk
250ml cream
5 eggs yolks
50g sugar
25g liquid glucose
25ml brandy
1
/2 lemon
Salt and pepper
METHOD
FOR THE SCOTTISH
LANGOUSTINE ICE CREAM
6 medium, cooked langoustine
150ml milk
250ml cream
5 eggs yolks
50g sugar
25g liquid glucose
25ml whisky
1
/2 lemon
Salt and pepper
FOR THE TOMATO AND
SCOTTISH SCALLOP
CORAL SAUCE
1
/2 onion, finely chopped
1 clove garlic, finely chopped
1
/2 fennel, finely chopped
4 vine-ripe tomatoes,
finely chopped
20ml pedro ximenez vinegar
Tomato paste
6 scallop corals
1g pepper dulse
Pinch of smoked paprika
Salt, pepper and sugar, to taste
FOR THE GARNISH
Parmesan, grated
Panko (breadcrumbs)
FOR THE SCALLOP ICE CREAM
Dice the scallops and fry in a pan until caramelised. Add milk, cream and celtic
kombu and bring to the boil. Once boiling, reduce to a gentle simmer for 3 minutes.
Cream the egg yolks, sugar and glucose together. Add a little of the milk mix onto
the eggs to scorch, then add remaining mixture. Return to the pan and gently heat
until the mixture begins to thicken and coats the back of a spoon. Strain through a
fine sieve. Add lemon juice. Season to taste and churn in an ice cream maker.
FOR THE SCOTTISH LANGOUSTINE ICE CREAM
Shell the langoustine and chop up the meat. Fry both in a pan until caramelised.
Flame with the whisky then add the milk and cream. Bring to the boil. Once boiling,
reduce to a gentle simmer for 3 minutes. Cream together the egg yolks, sugar
and glucose. Add a little of the milk mix onto the eggs to scorch, then add the
remaining mixture, return to pan and gently heat until the mixture begins to
thicken and coats the back of a spoon. Strain through a fine sieve. Add lemon
juice. Season to taste and churn in an ice cream maker.
FOR THE SCOTTISH LOBSTER ICE CREAM
Gently fry off the onion, garlic, carrot and fennel. Shell the lobster and chop up the
meat and add both to a pan until caramelised. Flame with the brandy then add milk
and cream. Bring to boil. Once boiling, reduce to a gentle simmer for 3 minutes.
Cream together the egg yolks, sugar and glucose. Add a little of the milk mix onto
the eggs to scorch, then add the remaining mixture, return to pan and gently heat
until the mixture begins to thicken and coats the back of a spoon. Strain through
a fine sieve. Add lemon juice. Season to taste and churn in an ice cream maker.
FOR THE TOMATO AND SCOTTISH SCALLOP CORAL SAUCE
Gently fry off the onion, garlic and fennel. When starting to soften, add the
tomatoes, vinegar, scallop coral and pepper dulse and heat until the tomato is
cooked down. Add the smoked paprika and tomato paste with a pinch of salt,
pepper and sugar. Blend until smooth and pass through a fine sieve. Allow to cool.
FOR THE GARNISH
Mix together a little of the grated parmesan and panko breadcrumbs and create
a wafer shape on a baking sheet. Cook in a hot oven for a couple of minutes until
the cheese melts. Allow to cool. Sprinkle with crisp ham and shony flakes.
CHERMOULA CRUMBED
SCOTCH LAMB FILLET,
AUBERGINE AND TAHINI
PURÉE WITH SHOESTRING
SWEET POTATO
Serves 4
INGREDIENTS
2 sweet potatoes
FOR THE LAMB
1 whole Scotch lamb loin
100ml natural yoghurt
50g panko (breadcrumbs)
1 tbsp chermoula
Salt and white pepper
METHOD
FOR THE AUBERGINE PURÉE
2 aubergines
50ml cream
1 tsp of tahini
Salt and pepper
FOR THE LAMB
Split the lamb into 4 portions. Sear in a hot pan, seal and season with
salt and pepper. Paint the lamb with the yoghurt and roll in the chermoula
and panko. Cook in the oven at 220°C/425°F/Gas 7 for 6 minutes.
Allow to rest before serving.
FOR THE AUBERGINE PURÉE
Boil the cream. Add the aubergine and tahini. Blend and season to taste.
FOR THE SWEET POTATOES
Cut the sweet potato into thin strips. Blanch in boiling water. Refresh
and allow to dry. Deep fry at 140°C/275°F until crispy.
HONEY ROAST PARSNIP
CRÈME BRÛLÉE,
WHITE CHOCOLATE AND
THYME ICE CREAM WITH
PARSNIP CRISPS
Serves 4
INGREDIENTS
METHOD
200ml double cream
4 medium sized parsnips
(500g purée)
12 large egg yolks
150g caster sugar
1 whole egg
2 tsp vegetable oil
2 tbsp honey
Peel and core the parsnips and cut into a 2cm dice. Place on a baking sheet
with oil and honey. Cover with the foil, and bake for about 20 minutes at
180°C/350°F/Gas 4 until soft. Leave to cool.
Place the cream into a heavy-bottomed pan and bring to the boil. Cream together
the eggs and sugar until light and fluffy. Pour over a little of the hot cream mix to
‘scald’ the egg mix. Add the rest of the cream. In a food processor, blitz together
the parsnips and crème brûleé mix, and pass through a fine sieve. Keep working
as much of the mix through as possible. Skim off any foam. Pour into ramekins.
Place into a bain-marie, in a warm oven, for about 10-15 minutes.
WILLIE DEAN
OF
DEANS @ LET’S EAT,
PERTH
MENU
ARBROATH-SMOKIE AND CHEDDAR CHEESE SOUFFLE
ROAST SADDLE OF SCOTCH LAMB AND BLACK PUDDING AND
APPLE STUFFING WITH A HOTCHPOTCH OF WINTER VEGETABLES
SCOTCH WHISKY TART WITH CINNAMON AND CLOVE ICE
AND CUSTARD SAUCE
ARBROATH-SMOKIE
AND CHEDDAR CHEESE
SOUFFLE
Serves 4
ARBROATH-SMOKIE
AND CHEDDAR CHEESE
SOUFFLÉ
Serves 4
INGREDIENTS
METHOD
FOR THE ARBROATH
SMOKIE PURÉE
1 pair Arbroath-smokies
125ml fish stock
FOR THE ARBROATH SMOKIE PURÉE
Place the smokies in a moderate oven for 10 minutes. Remove from the oven,
take off the skin and remove all of the bones. Set some larger flakes aside
for the garnish.
FOR THE ARRAN
MUSTARD CREAM
1 shallot
1 clove of garlic
1 tsp Arran mustard
500ml chicken stock
50ml double cream
Knob of butter
Cold nuggets of butter,
to thicken sauce
FOR THE SOUFFLÉ
45g plain flour
45g butter
200ml milk
28g shallots, finely chopped
55g Arbroath-smokie purée
55g mature cheddar
1 tbsp horseradish cream
1 tbsp chives, finely chopped
1 tbsp lemon juice
4 egg yolks
6 egg whites
Fine breadcrumbs for
lining moulds
Place the bones and skin in a pan with the fish stock, cover with a lid and return
to the oven. Cook for 20 minutes, strain and reduce by half. Place the fish flesh
into a blitzer and process until a light dropping consistency by adding some
stock. Keep warm.
FOR THE SAUCE
Place the butter shallots and garlic into a pan and sweat until tender. Add about
140ml chicken stock and reduce into a light syrup. Continue until the last
175ml remain; add the cream and mustard. Bring to the boil, strain and check
the seasoning. Keep warm. Add the cream and mustard. Bring to the boil,
pass and retain.
FOR THE SOUFFLÉ
Preheat the oven to 220°C/425°F/Gas 7.
Double butter the soufflé moulds then line with the breadcrumbs. Sweat the
shallots in butter and stir in the flour. Cook out the roux until blond. Gradually
add the warmed milk to a coating consistency. Add the horseradish and cheddar
cheese. Leave to cool slightly and add the fish purée, chives, half the lemon
juice, egg yolks and correct the seasoning. Whisk the egg whites into soft peaks
and rain over a pinch of salt and the remaining lemon juice. Finish whisking
into stiff peaks. Cut the egg whites through the soufflé mix and place into the
moulds. Place in a warm bain-marie and cook for 10-12 minutes. Allow to drop
and cool for 5 minutes in the moulds. Turn out gently onto greaseproof paper.
TO SERVE
Lightly thicken the sauce with cold butter. Cover the bottom of an ovenproof
dish with the sauce. Place a large spoon of the smokie flakes on the bottom,
top with the soufflé and bake at 180°C/250°F/Gas 4 for 8 minutes.
ROAST SADDLE OF
SCOTCH LAMB AND
BLACK PUDDING
AND APPLE STUFFING
WITH A HOTCHPOTCH
OF WINTER VEGETABLES
Served with Roots and Barley, Marbled Potato
and Vegetable Purée
Serves 4
INGREDIENTS
FOR THE SCOTCH LAMB
1 saddle of Scotch lamb
Root vegetables, for roasting
FOR THE SAUCE
Bones and trimmings
from lamb saddle
Oil
Mirepoix of vegetables: 1 carrot,
1 onion and 1 stick of celery
Rosemary
6 peppercorns
150mls red wine
500mls strong lamb stock
FOR THE HOTCHPOTCH
1 carrot
1 turnip
1 spring onion
1 baby onion
50g barley, soaked in cold water
FOR THE BLACK
PUDDING STUFFING
1 shallot
1 clove garlic
252g fresh breadcrumbs
50g apple purée
110g black pudding
Knob of butter
FOR THE POTATO AND
VEGETABLE PURÉE
Trimmings from carrot and turnip
Chicken stock
Red rooster potatoes,
peeled and washed
Seasoning
Knob of butter
Splash of double cream
ROAST SADDLE OF SCOTCH LAMB
AND BLACK PUDDING AND APPLE
STUFFING WITH A HOTCHPOTCH
OF WINTER VEGETABLES
Serves 4
METHOD
FOR THE LAMB
When ordering the saddle of Scotch Lamb, ask your butcher to
remove the back bone, leaving the two eyes of meat attached to the
fat. It is also necessary to ask him to remove the bark, which is a
fine membrane covering the fat. Ask him to cut the bone and give
you the trimmings for your sauce.
Remove any sinew and excess fat from the eye of the meat.
Season with mill pepper. Chill and retain.
FOR THE STUFFING
Finely chop the shallots and sweat with the garlic. Slice and fry
the black pudding on both sides, add to the shallots with the apple
purée and mix well. Then add the breadcrumbs and mix into a
smooth stuffing; season and allow to cool.
Once cool, remove the saddle from the fridge and fill the space
in between the two trimmed loins on the saddle with the stuffing.
Cover with the excess fat; roll up and secure with string.
Heat the oil in a frying pan and brown both trimmings and bones.
Place in a large heated pot and continue to colour. Repeat this
process with the mirepoix of vegetables. Add to the trimmings and
continue to cook until caramelised. Add the red wine, reduce and
caramelise further. Add the stock, herbs and cook down by half.
FOR THE POTATO AND VEGETABLE PURÉE
Quarter the potatoes and place in boiling water; season and cook
until tender. Strain and check seasoning. Add butter and cream
and beat until smooth. Keep warm. Place the carrot and onion
trimmings into a pan, barely cover with stock, cover with a
tight-fitting lid and cook until tender. Remove the lid and cook
until all the stock has evaporated. Place in a processor and blend
until smooth. Add 2 large spoons of the potato purée to bind;
check the seasoning and keep warm.
FOR THE HOTCHPOTCH
Wash the barley well and blanch for 5 minutes. Refresh and retain.
Peel and wash the carrot and turnip; remove skins from the baby
onions and wash. Cut the carrot into large dice, roughly 0.5cm,
retain the trimmings. Cut the turnip into small batons and retain
the trimmings. Partially cook the carrot in a little chicken stock.
Remove and add the turnip, 1 teaspoon of honey and a pinch of
saffron, remove and allow to steam dry. Place both the carrot and
the turnips in a little casserole pan with a lid. Lightly colour the
onions, adding a pinch of thyme. Place in the casserole; add the
barley and enough lamb stock to cover.
Cover with a lid and cook until tender. Finally, add the spring
onions which should be poached in a little stock until a slight bite.
Remove and whilst warm, tie in a knot. Add to the hotch potch,
mix in and season.
TO SERVE
Season the saddle of lamb and place on a bed of root vegetables.
Roast in a preheated oven at 180°C/350°F/Gas 4 for about
30 minutes. Using a temperature probe, check the internal
temperature which should be cooked until 55-60°C for a nice pink
middle; then allow to rest for 15 minutes. Carve a nice thick slice of
the lamb allowing to drain for 2 minutes. Meanwhile, spoon a small
portion of the hotchpotch to the centre of the plate, rest the lamb on
top. Using two spoons, add a quenelle of the potato and vegetable
purée and surround with the vegetables and sauce.
SCOTCH WHISKY TART WITH
CINNAMON AND CLOVE ICE
AND CUSTARD SAUCE
Serves 4
INGREDIENTS
FOR THE SWEET PASTRY
225g plain flour
125g caster sugar
1 egg yolk
25ml water
Vanilla essence
‘Spot’ of egg yolk
1
/2 tsp cinnamon
FOR THE CUSTARD
500ml milk
500ml double cream
200g egg yolks
85g caster sugar
2 vanilla pods
FOR THE FILLING
225g raisins
Scotch whisky, to soak raisins
5 eggs, beaten
500ml double cream
Juice of 1 lemon
1
/4 tsp nutmeg
FOR THE CINNAMON ICE
500ml custard
1 cinnamon stick, broken
300ml double cream
1 tbsp condensed milk
METHOD
FOR THE PASTRY
Sieve the flour and place in the fridge. Combine the egg yolk, water, vanilla and egg colour and also place in
the fridge. Cream the butter and the sugar, adding the liquid a little at a time. Fold in the flour and place in the
fridge to chill. When chilled lightly, knead together on a floured table, pin and rest the pastry before using.
FOR THE CUSTARD
Place the milk, cream and split and scraped vanilla pods into a pan and bring to the boil. Remove from heat.
Cream the sugar and egg yolks together, adding the infused milk and cream. Return to the heat and cook
until the mixture coats the back of a spoon. Strain and retain for sauce and ice.
FOR THE FILLING
Soak the raisins overnight in the whisky. Line a flan ring with the pastry and bake blind at 200°C/400°F/Gas
6. Mix together the beaten eggs, lemon juice, nutmeg, cinnamon and cloves. Add any whisky not absorbed by
the raisins. Place the raisins onto the base of the flan case, and then gently add the egg mixture. Lightly dust
with the cinnamon and bake in a preheated oven at 150°C/300°F/Gas 2 until set for approximately 45 minutes
or, if using individual tarts, 15 minutes at the same temperature.
FOR THE CINNAMON ICE
Warm 300ml double cream, adding the cloves and cinnamon stick. Remove from the heat and allow to
infuse for 20 minutes. Add the condensed milk, strain and mix well with the 500ml of custard. Churn in an
ice-cream machine until it reaches the consistency of whipped cream. Freeze.
TO SERVE
Rest the tart on a warm plate. Finish with a ball of cinnamon and clove ice and some warm custard sauce.
SEAMUS MCINNES
OF
CAFÉ GANDOLFI
MENU
GRATIN OF HADDOCK AND CRAB
WITH CHILLI AND CHEESE
SLOW ROASTED SHOULDER OF SCOTCH LAMB
WITH POMEGRANATE MOLASSES, CUMIN AND CORIANDER
FRUIT AND NUT BREAD
GRATIN OF HADDOCK
AND CRAB WITH CHILLI
AND CHEESE
Serves 4
INGREDIENTS
METHOD
200g smoked haddock
100g white Scottish crab meat
2-3 spring onions
2 cloves of garlic, crushed
1 fresh red chilli
150ml double cream
75g gruyere cheese, grated
Salt and pepper
Heat the oven to 200°C/400°F/Gas 6. Divide the garlic, spring onions
and chilli, which should be deseeded and finely chopped, into 4 ramekins.
Place the chopped smoked haddock and crab on top and pour over the cream.
Top with the gruyere cheese. Place in the oven for 15 minutes and serve.
SLOW ROASTED SHOULDER
OF SCOTCH LAMB WITH
POMEGRANATE MOLASSES,
CUMIN AND CORIANDER
Serves 4-6
INGREDIENTS
FOR THE LAMB
1.5 kg boned shoulder of Scotch lamb
4 tbsp pomegranate molasses
3 cloves of garlic, crushed
2 tsp cumin seeds
2 tsp coriander seeds
2 tsp red chilli flakes
2 large glasses white wine
1 large glass of water
6 large red onions
FOR THE GRATIN DAUPHINOIS
900g potatoes
2 large leeks
300ml double cream
150ml milk
175g gruyere cheese, grated
50g butter
Salt and black pepper
METHOD
FOR THE LAMB
Place the lamb in a large freezer bag along with the molasses, garlic, cumin, coriander and chilli and leave
overnight in the fridge. Remember to turn the meat from time to time while it marinates. Preheat the oven
to 230°C/450°F/Gas 8.
Put the peeled and halved onions onto a large roasting tin and place the lamb on top, along with all the
marinade. Place in the hot oven for 20 minutes and then reduce the heat to 150°C/300°F/Gas 2 and add
the wine and water. Cover with tin foil and cook for another 4 hours. Let your meat rest for 20 minutes
before serving. The meat should be tender enough to serve with a spoon or a fork, also include the onions.
FOR THE GRATIN DAUPHINOIS
Before you prepare the dish, liberally butter a gratin dish and preheat the oven to 180°C/356°F/Gas 4.
Peel and thinly slice the potatoes, which is best done in a food processor. Clean the leeks and finely shred
them. Start with a layer of potatoes, overlapping rows on the bottom of the dish. Season well with salt and
pepper, before scattering on some of the leeks and gruyere cheese. Continue this process, building up
layers and ending with a layer of potatoes and cheese.
Mix the cream with the milk and pour over the potatoes. Place in the middle of the oven and bake for
60-90 minutes or until the potatoes are tender. If it starts to brown too much, cover with foil.
FRUIT AND NUT BREAD
12-14 slices
INGREDIENTS
100g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp salt
145g soft brown sugar
150g dried apricots, cut into thirds
300g dried fruits
280g walnut or pecan halves
3 eggs, beaten
METHOD
Whisk the flour, bicarbonate of soda, baking powder and salt
together in a large bowl to combine. Then stir in the sugar, add all
the dried fruit and nuts and mix together with your hands. Add the
beaten eggs and mix thoroughly with either a rubber spatula or your
hands, which will probably make a much better job of it! Preheat the
oven to 160°C/325°F/Gas 3. Grease and line two 20x10cm loaf tins
(don’t forget to grease the sides too). Divide the mix between the
tins and put both of them on a low shelf in the oven and bake for
30-40 minutes.
When you take them out, the tops will be golden brown. Leave to cool
in the pan.
Serve sliced very thinly with some cheddar.
CRAIG WILSON
OF
EAT ON THE GREEN
MENU
CULLEN SKINK RISOTTO
ROAST LOIN OF SCOTCH LAMB, CRISPY HAGGIS
AND BRAISED SCOTCH LAMB WITH NEEPS, TATTIES
AND NATURAL JUICES
OATMEAL SHORTBREAD, WHISKY CHOCOLATE,
SCOTTISH MARINATED RASPBERRIES
AND WHISKY CARAMEL
CULLEN SKINK RISOTTO
Serves 4
INGREDIENTS
1 large natural smoked haddock
2 large rooster potatoes, peeled
1 shallot
1 small leek
1 clove of garlic
500ml milk
Sprig thyme
50g butter
25g crème fraîche
Chervil, to garnish
METHOD
Start by finely dicing the shallot and leek. Place them into a pan
and gently sweat in the butter without colouring. This should take
about 15 minutes. Whilst waiting, cook the fish in simmering milk
for 10 minutes and allow to cool slightly. Dice the potato as small
and as finely as possible (as this will replace the rice in the dish).
Add the crushed garlic and thyme to the onion mix. Then add the
potato and stir thoroughly to ensure all is covered in the butter
mix. Start adding the milk one ladle at a time, stirring continuously
to allow the potato to absorb the milk. The milk should get quite
thick just before the potato is fully cooked. At this point, flake the
cooked fish into the potato; add the crème fraîche and season
with chervil garnish.
ROAST LOIN OF
SCOTCH LAMB,
CRISPY HAGGIS AND
BRAISED SCOTCH LAMB
WITH NEEPS, TATTIES
AND NATURAL JUICES
Serves 4
INGREDIENTS
FOR THE TATTIES
4 large rooster potatoes, peeled
Ground nutmeg
200ml double cream
100g unsalted butter
FOR THE ROAST LAMB
1 large loin of Scotch lamb
30g fresh rosemary
30g fresh thyme
1 bulb garlic
20g butter
10ml olive oil
Salt and pepper, for seasoning
FOR THE NEEPS
1 large turnip, cut into a large dice
1 shallot, finely sliced
20g butter
FOR THE LAMB NECK TERRINE
1 neck of Scotch lamb
1 good quality haggis
1 bottle of red wine
2 carrots
1 leek
1 large onion
1 bulb of garlic
30g fresh rosemary, chopped
ROAST LOIN OF SCOTCH LAMB,
CRISPY HAGGIS AND BRAISED SCOTCH LAMB
WITH NEEPS, TATTIES AND NATURAL JUICES
Serves 4
METHOD
FOR THE TATTIES
Boil the peeled potatoes in water until soft and drain. Heat the cream and add to the mashed potato.
Mix in the cold butter and beat until emulsified. Season with salt to taste.
FOR THE ROAST LAMB
Trim any fat off the meat. Heat the olive oil in a frying pan, add the meat and brown on both sides.
Add the butter, chopped garlic and herbs and baste the meat in these flavours. Place the basted
lamb into a roasting tin and cook in a preheated oven for 10 minutes at 200°C/400°F/Gas 6.
FOR THE NEEPS
Boil the turnip in water until soft. Cool and reserve for later. Cook the shallot in the butter until
caramelised and also reserve for later.
FOR THE LAMB NECK TERRINE
Brown off the lamb neck in a frying pan and place into an ovenproof dish. Add all the chopped vegetables and
wine and braise in the oven at 160°C/325°F/Gas 3 for 5 hours. Once cooked, remove the neck from the liquid
and allow to cool slightly. Slice the neck into bite-size pieces and mix into a paste with the haggis. Season by
adding the chopped herbs and add a few spoons of the liquor to bind the mixture together; the mixture
should be firm. Put the mix onto a baking tray and flatten to approx 2.5cm thick. Set in the fridge. When set,
take the meat out of the tray and cut into squares about 15cm x 15cm. Dip into the flour then the egg-wash
and coat in breadcrumbs. Reserve until needed. Sieve the remaining braising liquid and place
into a pan and reduce to a sauce consistency.
TO SERVE
Reheat the turnip and onion in the sauce. Deep fry the braised neck at 170°C/350°F/Gas 4 until golden.
Carve the sliced loin.
On a plate, sit the crispy terrine in one corner. Pipe mashed potato on top, opposite the carved neck
with 3 squeezes of turnip and onion. Drizzle all the sauce and serve.
OATMEAL SHORTBREAD,
WHISKY CHOCOLATE,
SCOTTISH MARINATED
RASPBERRIES AND
WHISKY CARAMEL
Serves 4
OATMEAL SHORTBREAD, WHISKY
CHOCOLATE, SCOTTISH MARINATED
RASPBERRIES AND WHISKY CARAMEL
Serves 4
INGREDIENTS
METHOD
FOR THE OATMEAL SHORTBREAD
100g plain flour
125g butter
62g icing sugar
62g cornflour
30g porridge oats
FOR THE OATMEAL SHORTBREAD
Heat the butter in the microwave until melted. Mix all the other ingredients in a bowl and add the
butter. Mix to form a paste. Let the paste rest in the fridge for 30 minutes then take out and roll on
a floured surface to 1/2 cm thick. Cut into 10cm x 2.5cm wide pieces. Place the pieces onto a baking tray
and cook in the oven at 130°C/275°F/Gas 1 for 45 minutes, then take out and allow to cool.
FOR THE CHOCOLATE
500g dark chocolate (72%)
250g double cream
Whisky, to taste
FOR THE MARINATED RASPBERRIES
2 punnets of fresh raspberries
Good quality whisky
50g icing sugar
FOR THE WHISKY CARAMEL
300g caster sugar
50ml good quality whisky
150ml water
FOR THE CHOCOLATE
Melt the chocolate over a simmering bowl of water. When melted, take away from the pot and add
the cold cream and mix until smooth. Add the whisky to taste. Line a tray with cling film and pour
the chocolate on the tray (the chocolate should be around 3 mm deep) and place in the fridge to set.
When set, cut the chocolate a little bit smaller than the shortbread.
FOR THE MARINATED RASPBERRIES
Mix all the ingredients together gently, trying not to break the fruit. Allow to sit over night.
FOR THE WHISKY CARAMEL
Put the sugar into a heavy-bottom pan. Add about 50ml of the water and mix to a light caramel.
Using a sugar thermometer, heat to a temperature of 107°C. Very carefully take the caramel off the
heat and add the rest of the water to stop the sugar cooking. Stir in the whisky and bring to the boil.
Take off the heat and allow to cool.
TO SERVE
In the middle of the plate, place the shortbread. Sit the chocolate on top and scatter some raspberries
around the plate and on top of the chocolate. Drizzle with the caramel and spoon over some softly
whipped cream.
NICK NAIRN’S
BURNS SUPPER
MENU
HOT SMOKED SALMON WITH AVOCADO SALSA
HAGGIS, BASHIT NEEPS AN’ CHAPPIT TATTIES
ROAST LOIN OF VENISON, SKIRLIE POTATOES,
BRAISED RED CABBAGE, GAME AND BLAEBERRY SAUCE
HOT WHISKY AND MARMALADE PUDDING
WITH DRAMBUIE CUSTARD
HOT SMOKED
SALMON WITH
AVOCADO SALSA
Serves 4
INGREDIENTS
250g hot smoked salmon, flaked into large pieces
FOR THE LOBSTER OIL
175g lobster or langoustine shells
350ml sunflower oil
1 tiny piece of broken star anise
3 white peppercorns
5cm piece carrot, peeled and diced
2 shallots, diced
5cm piece celery, diced
2 cloves of garlic
15g mixed herbs (such as
parsley, thyme & tarragon)
1
/2 tsp tomato purée
50ml dry white wine
FOR THE SALSA
1 large ripe hass avocado
2 ripe plum tomatoes, peeled,
seeded and chopped into 1cm dice
1
/4 red onion, finely chopped
1 red chilli, seeded and finely chopped
1 tbsp Japanese pickled ginger,
finely chopped (optional)
3 tbsp fresh coriander, chopped
2 tsp Thai fish sauce
Juice and zest of a lime
Salt & freshly ground black pepper
A squeeze of lemon juice
METHOD
Crush the shells and drain away any liquid. Heat 4 tbsp of the oil in a pan, add the shells, star anise and white
peppercorns and fry over a medium heat for 15 minutes, stirring every now and then. Add all the remaining
ingredients, except the oil, and cook until the wine has evaporated. Add the rest of the oil and leave to simmer
for 45 minutes. Remove from the heat and leave to stand for 24 hours. Strain through a muslin-lined sieve,
transfer to a bottle and seal. This will keep in the fridge for about a month.
HOT SMOKED
SALMON WITH
AVOCADO SALSA
Serves 4
To make the salsa, halve the avocado and remove the stone. Halve again and remove the skin before chopping it into
1cm chunks. Place in a mixing bowl and add the chilli, onion, coriander, pickled ginger if using, tomato, Thai fish
sauce, a pinch of salt and freshly ground black pepper and the lime zest and juice. Mix well and leave at room
temperature for about 10 minutes for the flavours to develop.
To serve, set a 7.5cm biscuit cutter or food ring in the centre of a plate. Flake the salmon, and using about 75g per
ring, press into the base of each ring, banking it up the sides of the ring so that it will hold. Spoon the salsa on top
of the salmon and press down lightly. Remove the ring carefully and garnish with a small handful of slightly dressed
salad leaves piled on top. Drizzle round the lobster oil.
ROAST LOIN OF
VENISON, SKIRLIE
POTATOES, BRAISED
RED CABBAGE, GAME
& BLAEBERRY SAUCE
Serves 4
INGREDIENTS
1 small roe saddle (approx.1.5kg)
1 tbsp butter
1 tbsp sunflower oil, mixed
Salt & freshly ground black pepper
FOR THE BRAISED CABBAGE
1 red cabbage, finely shredded
50g redcurrant jelly
50ml sherry vinegar
Zest and juice of 1 orange
120ml port
1
/2 bottle red wine
85g raisins
50g butter
FOR THE SKIRLIE POTATOES
50g bacon fat, or beef or duck dripping
1 medium onion, finely chopped
125g medium or coarse oatmeal
Salt & freshly ground black pepper
700g mash
FOR THE SAUCE GAME GRAVY
600g venison rib bones
2-3 tbsp sunflower oil
200g venison trimmings, roughly chopped
4 shallots, finely sliced
8 button mushrooms, sliced
1 garlic clove, crushed
1 bay leaf
A sprig of thyme
6 white peppercorns, crushed
150ml port
150ml red wine
100g blaeberries
(or alternatively, blueberries)
700ml brown chicken or game stock
1 tsp redcurrant jelly
1 tsp arrowroot (optional)
to finish Game Sauce
400ml game gravy
2 tsp Cabernet Sauvignon vinegar,
warmed through
Handful blueberries, to serve
ROAST LOIN OF
VENISON, SKIRLIE
POTATOES, BRAISED
RED CABBAGE, GAME
& BLAEBERRY SAUCE
Serves 4
METHOD
Preheat the oven to 180°C/350°F/Gas 4.
FOR THE GAME GRAVY
Roast the venison bones for approximately 30 minutes in the oven. Meanwhile, heat a medium-sized
saucepan, add the sunflower oil and venison trimmings and caramelise for 20 minutes. Add the shallots,
mushrooms, garlic, bay leaf, thyme, and crushed peppercorns. Gently fry for 5-10 minutes or until dark
brown and caramelized.
Pour in the port and red wine. Boil until a thick, syrupy glaze is achieved. Add the stock, redcurrant jelly,
blaeberries and roasted bones and simmer for 45 minutes, skimming frequently.
Pass through a fine sieve into a small, clean pan; simmer again and reduce until required flavour is achieved.
Thicken with 1tsp arrowroot if required, then check the seasoning and set aside for the finishing sauce.
NB; this makes more gravy than you need for this dish; keep the rest in the fridge or freeze it.
FOR THE SKIRLIE POTATOES
Melt the dripping or fat in a frying pan and add the onion. Cook over a gentle heat for about 10 minutes until
just beginning to turn golden. Stir in the oatmeal and ‘skirl’ around the pan for a couple of minutes until the fat
is absorbed and the oatmeal is smelling ‘toastie’. Remove from the heat. Place the mashin a large mixing bowl
and mix through the skirlie mix. Form the mix into cakes and place on a baking sheet. Place in the oven for
15 minutes, until warmed through. Keep warm until ready to serve.
FOR THE RED CABBAGE
Turn the oven up to 230°C/450°F/Gas 8. Remove the coarse outer leaves from the cabbage. Quarter it and cut
out and discard the root. Finely slice the cabbage using a sharp knife. Heat a large pan and add 50g of butter.
When it sizzles, add the cabbage and stir in to coat. Add the redcurrant jelly and allow it to melt. Add the
vinegar, orange, port, red wine and some seasoning.
Bring it to the boil, reduce to a simmer and cover with a lid and cook for 1.5 hours, then remove the lid, add the
raisins increase the heat and reduce the liquid to a syrup. When it’s ready check and adjust the seasoning.
FOR THE MEAT
When you are nearly ready to serve, heat a frying pan until it’s hot. Season the roe loins with salt and pepper
(you may have to cut them in half to fit the pan). Add the sunflower oil and butter to the pan. Then add the
loins and lightly fry each side for 3-4 minutes respectively, until well browned. Remove the pan to a warm
place to relax the meat for at least 10 minutes (but no more than 30). Warm through four large spoonfuls of
the cabbage in a small saucepan and warm through the sauce. Pour any juices from the relaxing meat into the
cabbage, then reheat the meat in the oven for 90 seconds. Have the potatoes ready. Finish the game gravy by
taking 400ml of the prepared game sauce, add the vinegar and blaeberries and warm through for 2 minutes.
Place a potato cake on pre-warmed serving plates and top with a generous spoon of the red cabbage.
Carve the meat into approximately 24 slices and lay six slices on each pile of cabbage. Check and adjust the
seasoning before spooning it over and around the meat.
INGREDIENTS
450g Maris Piper potatoes, peeled and cut into even-sized pieces
3 tbsp warm milk
40g unsalted butter
Salt and freshly ground black pepper
500g haggis, cooked
400g turnip (or swede, depending on your nationality),
cooked, seasoned and mashed with a knob of butter
FOR THE GRAVY
1
/2 pint beef stock
Splash of red wine
Knob of butter
Salt and freshly ground black pepper
METHOD
Place the potatoes into a pan of salted cold water and bring to the boil. As soon as the water comes to
the boil, reduce to a simmer (it’s important not to cook the potatoes too quickly), and cook for approximately
20 minutes. Check the tenderness, the point of a sharp knife should feel little resistance when pushed into
the potato. Drain in a colander and return to the pan to dry out over a low heat for a few minutes. Mash them
with a potato masher or pass them through a mouli or ricer into a bowl. Using a wooden spoon beat in the
warm milk, then the butter vigorously, making the mash light and fluffy. (If you are going to re-heat them,
don’t add the butter yet).
To make the gravy, reduce the beef stock and red wine to thicken. Stir in the butter and season with salt and
freshly ground black pepper. Simmer for a further few minutes to thicken.
HAGGIS, BASHIT
NEEPS AN’ CHAPPIT
TATTIES
Serves 8
To serve, use a serving spoon to shape a spoonful of the haggis, neeps and tatties on the plate and spoon
around some of the gravy. Alternatively, take the presentation up a level and use a ring mould to create a
tri-colour tower. Spoon a layer of the mashed potatoes into a ring mould and press down firmly. Top with a
layer of mashed turnip and compress. Finally, top with a layer of haggis, taking care to get an even top layer.
Gently remove the ring mould and spoon around the gravy and serve.
INGREDIENTS
FOR THE PUDDING
150g fine brown breadcrumbs
25g self-raising wholemeal flour
120g light brown soft sugar
120g unsalted butter, plus extra for
greasing the bowl
175g well flavoured, course-cut marmalade
30ml whisky
3 large eggs
1 rounded tsp bicarbonate of soda
FOR THE CUSTARD
150ml full fat milk
150ml double cream
1 vanilla pod, split, seeds scraped out and reserved
3 egg yolks
30g caster sugar
30ml Drambuie
METHOD
Butter a 3 pint pudding basin really well and choose a saucepan large enough to hold the pudding basin
comfortably. We use a 3 pint plastic basin that has a matching lid; perfect for this recipe.
Place the breadcrumbs, flour and sugar in a large mixing bowl. Melt the butter and marmalade together in
a saucepan over a gentle heat, but do not boil. Pour the melted ingredients into the dry ingredients and mix
together thoroughly. Lightly whisk the eggs until frothy and beat gently into the mixture, until well blended.
Last of all, dissolve the bicarbonate of soda in 1 tbsp of cold water. Beat this into the pudding mixture,
which will increase in volume as it absorbs the bicarbonate of soda – leave to stand for 5 minutes for the
bicarb to work. Cover it with a double sheet of buttered foil (or a lid if your basin has one), making sure there
is a pleat in it for expansion.
HOT WHISKY
& MARMALADE
PUDDING WITH
DRAMBUIE CUSTARD
Serves 6-8
Place the pudding basin in a saucepan of boiling water. The water should reach halfway up the side of the
basin. Simmer the pudding steadily for 2 hours. The water will need topping up throughout the cooking period.
Meanwhile make the custard. Place the milk, cream and vanilla pod and seeds into a thick-bottomed pan and
place on a high heat until boiling. In a stainless steel bowl, beat the egg yolks and sugar together with a balloon
whisk, until the mixture becomes thick, fluffy and pale.
Add the hot mix to the eggs. Make sure that you combine the whole pan by stirring in a figure of eight rather
than round and round.
The mixture should begin to thicken within about 2 minutes. You’re looking for a temperature of 82°C, and a
thermo probe will prove invaluable. If you don’t have a probe, watch for little puffs of steam escaping from the
side of the pan. When the mix has thickened enough to coat the back of the spatula, take it off the heat and strain
immediately through a fine sieve to remove any small lumps which may have formed. Serve immediately, or pour
into a clean bowl, cover with cling film (touching the surface to avoid a skin forming) and chill in an ice bath.
Uncover the pudding and turn it out onto a warm serving dish. Serve hot with the warm custard.
EAT
SCOTLAND