Recipe Suggestions
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SCRAMBLED EGGS WITH SMOKED SALMON
Ingredients: 100 gms Tarelgin smoked salmon, 4 large eggs, 4 tablespoons milk, 50 gms butter, salt & freshly milled black pepper.
Chop the smoked salmon into small pieces, put into a bowl & cover with milk, stir well then leave for 20 minutes. Melt half the butter in a small saucepan, break the eggs into a bowl, beat well then season them with the salt & pepper.When the butter is foamings swir it around, coating the sides of the pan then pour the eggs in.Stir with a wooden spoon, the eggs will begin to set, when you have half solids & the rest liquid add the smoked salmon. Keep stirring, when most of the liquid has gone remove the pan from the heat, add the remaining butter and continue to stir, the eggs will finish cooking in the pan, check the seasoning and serve.
HOW TO COOK HAGGIS
Your haggis is already cooked and only needs reheating thoroughly. Wrap it tightly in tinfoil and place in a saucepan full of cold water. Simmer gently for 45 mins per lb. but do not boil as this may burst the skin. If you prefer the oven; put the tin foil encased haggis into a casserole dish with a little water, heat at 180 degrees (gas mark 6) for app. 1 hour. Haggis is suitable for microwaving if cut through first & skin removed.
CAULIFLOWER & SMOKED GARLIC SOUP
Ingredients: 4 cloves of smoked garlic, 75 gm butter, 1 medium cauliflower, 1 medium onion, 1/4 teaspoon of nutmeg, 1/4 teaspoon of tumeric, 850 ml vegetable stock, salt & pepper to taste.
Melt the butter in a large pan, saute the peeled and chopped onion & smoked garlic until soft but not coloured, then add the cauliflower, nutmeg & tumeric. Stir well & cook for 5 minuets. Add the vegetable stock, bring to the boil then cover the pan, reduce the heat & simmer until the cauliflower is cooked. Blend the soup until it is smooth then season to taste.
KEDGEREE
Ingredients: 50 gm butter, 700 gm sliced onion,2 tsp garam masala, 2 smoked garlic clove, 75 gm split lentils soaked in boiling water for for 15 min . then drained, 225 gm Basmati rice, 1 green chilli chopped & deseeded. 350 gms smoked haddock, fresh coriander to garnish.
Melt the butter in a flameproof casserole, add onion and cook for 5 mins until soft. Remove 1/3 & put to one side. Increase the heat & cook the remaining onions for 10 mins until caramelised. Return the 1st batch of onions, add the garamasala & garlic and cook for 1 min, add the lentils & stock, cover and cook for 15 mins. Add the rice & chilli, season & bring to the boil, cover & simmer for 5 mins. Put the smoked haddock on top of the rice, cover & cook for 15 mins or until the rice is cooked, the stock absorbed and the haddock opaque. Flake the haddock & fork through the rice, garnish with the carmelised onion & coriander, serve.
HONEY ROAST PORK WITH ROAST POTATOES & APPLE
Ingredients: 1kg pork loin, 1 tsp salt, 4 tsp olive oil, 25g butter, 700g potatoes, large onion cut into 8 wedges, 1tsp clear honey, 1tsp mustard, 2 cox's apples, cored & cut into wedges, 12 fresh sage leaves, 175 ml dry cider.
Pre heat oven to 220 degrees, gas mark 7. Put pork on a board and score the skin, cutting 1/2 way into the fat beneath. Rub the salt & olive oil into the skin. Put the meat onto a rack, skin side up, place on a large roasting tin, roast on the highest shelf for 25 mins , turn the oven down to 190, gas mark 5 & continue to roast for 15 mins.
Add the remaining oil & butter to the roasting tin, scatter the potatoes and onion round the pork season with salt & pepper and roast for a further 45 mins. Brush the meat with the honey & mustard add the apples & sage & roast for a further 15 mins.
Remove the meat from the tin & wrap in tinfoil and allow to rest. Put the potatoes, onion & apples into a serving dish & keep warm. Put the roasting tin on the hob & heat. Add the cider & stir well to make the gravy. ServE
HERB CRUSTED RACK OF LAMB
Rack of lamb French trimmed, 7 bone, 11 oz each, sliced onion, 2 sliced smoked garlic cloves, 300 ml veg stock, 1kg potatoes thinly sliced, 3tsp grainy French mustared, 75 g fresh bread crumbs, 2 tsp chopped fresh rosemary, 4 tsp fresh flat leafed parsley, olive oil, sprig fresh rosemary.
Pre heat oven to 200/ gas mark 6. Put onion in pan cold water, boil & simmer for 2 mins and drain. Bring stock to the boil. Butter a 1.3 litre roasting tin, layer the potatoes , onion & garlic in the tin, starting & ending with potatoes.Season & add the stock, cook for 1 hour or until the potatoes are softened & browned. Season the lamb with salt & pepper & spread the mustard evenly over the meaty side of the lamb.
Put the breadcrumbs in a bowl & the rosemary, parsley & oil, season & mix well. Press the mixture over the mustard layer, put the lamb on a wire rack resting on the rosemary sprig. Turn the oven up to 220/gas mark 7, sit the rack on top of the of the potato dish & return to the oven for 40 mins for rare, 50 mins for medium rare. Cover with foil & leave to rest in a warm place before carving & serving with the potatoes.
PASTA WITH HOT SMOKED SALMON
Ingredients: 450 gms hot smoked salmon, 225 gms pasta shapes, 450gms baby spinach, 142ml carton soured cream, 2 tsp snipped fresh chives, 1 tsp lemon juice, pinch of nutmeg, lemon wedges.
Cook the pasta in a large pan of boiling salted water according to the packet instructions. Season the hot smoked salmon with pepper and flake. Drain the pasta, place the spinach in the pan & cook over a low heat for 1-2 mins or until just wilted. Return the pasta to the pan, stir in the cream , chives, lemon juice, salt & nutmeg & stir well. Gently stir in the flaked salmon until it is warmed through, then serve with lemon wedges.
CULLEN SKINK
Ingredients: 2 tbsp butter, 1 chopped onion, 2 tbsp plain flour, 1.5 pts milk, 1 bay leaf, 2 tbsp chopped parsley, 12oz smoked haddock, 1lb potatoes cooked & mashed, 6 tbsp double cream & salt & pepper.
Melt butter in large pan over medium heat. Add onion and cook for 3 mins. Mix flour in a bowl with enough milk to make a smooth paste then stir into the saucepan. Cook for 2 mins then gradually stir in the remaining milk. Add bay leaf & parsley and salt & pepper to taste, bring to the boil, then reduce heat & simmer for 15 mins. Cut haddock into bite sized pieces, add to soup & cook for 15 mins or until the fish is tender. Add the mashed potatoes & stir in the cream, remove from the heat and serve with crusty bread.
HOT SMOKED SALMON FISH CAKES
Ingredients: 1lb floury potatoes, 1 lb hot smoked salmon, finely chopped spring onion, salt & cracked black pepper to taste.
Boil potatoes until tender then mash, add the chopped spring onion then flake the hot smoked salmon and fold into the mashed potatoes adding the salt & pepper. Shape the mixture into cakes, dip into egg wash and coat with breadcrumbs. Chill in the fridge for at least 30 mins. put 4 tbsp of veg oil into a heated frying pan, add the fish cakes and cook for 5 mins on each side. For a real treat serve with cauliflower cheese, also nice with a simple, well dressed salad.
PEPPERED ROAST BEEF
Ingedients: 675-900 gms topside, sirloin or rib of beef, 2-3 tbsp black peppercorns, finely crushed salt and cooking fat or oil.
Pre heat the oven to 220c/425f/gas7, roll the beef in the crushed peppercorns until completely covered. Season with salt, seal the meat in a hot roasting pan then place in the heated oven. A joint this size wil take app 20-40 mins, 20 mis will keep it rare, 30 mins for medium and 40 mins for well done. Once cooked leave the meat to rest for 15-20 mins before carving.
GAMMON WITH PINEAPPLE SALSA
Ingredients: 4 x slices of gammon, 6 pineapple rings, 2 limes 1 red chilli, deseeded & chopped, 5gm mint, roughly chopped, 2 tbsp olive oil, salt & crushed black pepper.
Grill or fry the gammon in a little butter and oil, prepare the salsa by mixing together the remaining ingredients & stirring well. Serve the gammon with chips, potato wedges or vegetables and a generous spoonful of salsa on the side. Season with salt & pepper.
GRILLED THAI SALMON
Ingredients: 4 x 140g/5oz Wester Ross salmon fillets, 2 tsp sunflower oil, small knob root ginger, peeled & grated. 1 mild red chilli, finely sliced, bunch spring onions, finely sliced, sweet ssoy sauce, sugar, 1 20g pack corriander, leaves only chopped.
Heat grill to high. Place fish in a shallow baking dish, then grill for 4 to 5 mins, until cooked through. But still a little pink in the centre. Cover & set aside. Heat a wok, add the oil, then stir fry the ginger, chilli & spring onion for 2-3 mins. Stir in the soy, sugar & a splash of water then take off the heat. Throw in the corriander, pour over the salmon and serve immediately. Delicious with rice or noodles.
ROASTED LAMB SHANKS
Ingredients: 6 lamb shanks, trimmed, 1 carrot, 1 onion, a few whole peppercorns, 2-3 cloves garlic, a bunch fresh thyme, small bunch fresh rosemary, 1 bottle of red wine, 1 small jar redcurrant jelly.
Place the shanks in a casserole pot, add peeled & halved carrot, peeled & halved onion, a few peppercorns, the herbs & 2 or 3 lightly smashed whole cloves of garlic. Cover the meat with the wine, & leave overnight. Next day place the pot covered with a lid in a preheated oven at 160/325/gas 3 & cook for about 2 hours or more. Cook long & slow. Slightly uncover the pot for the last hour to reduce the liquid.
Remove from the oven, but keep the oven hot. Remove the shanks from the cooking liquid & place in a roasting dish & spoon over a couple of ladelfuls of the liquid to keep moist. Roast the shanks in the oven for 45 mins or so or until falling off the bone.
Some of the cooking liquid will have reduced & is perfect for gravy to serve with the shanks. Heat the remaining cooking liquid until boiling, reduce to half its volume, then aded the whole jar of redcurrant jelly & let it melt down. Serve with creamy mashed potatoes & seasonal vegetables.
FILLETS OF BASS WITH VANILLA BUTTER VINAIGERETTE
Ingredients : 4 sea bass fillets, skinned. 1/2 a vanilla pod, 100g/4oz unsalted butter 50ml/2fl oz vermouth, 2 tsp white wine vinegar, 1 shallot, peeled & halved. 150ml/5fl oz fish stock, 25g/1oz peeled, seeded & diced tomato. 1tsp coarsely chopped fresh chervil, salt & freshly ground black pepper.
Clarify the butter by melting it in a small saucepan, skim off any froth, then pour the clear liquid into another pan. Brush both sides of the bass fillets with a little of the clarified butter and season with salt & pepper.
For the vinaigrette split the vanilla pod lenghtways, scrape out the seeds then chop the pod very finely. Put the seeds and the pod into a small pan with the vermouth, vinegar and shallot, bring to the boil and boil for a few minutes until reduced to about 1 tbsp.
Add the fish stock & boil until reduced to about 45ml/3 tbsp, remove the shallots then add the remaining clarified butter plus the tomato, chervil, the salt & ground black pepper, keep warm over a very low heat.
Heat a lightly oiled cast iron, ribbed pan until very hot, cook the fish fillets, skin side down for 1 min , pressing down on the top of each fillet with the back of a fish slice, turn over and cook for 30 seconds on the other side. To serve put the fish fillets onto warmed plates and spoon the vinaigrette to the side.
CHICKEN BREASTS WITH WILD MUSHROOMS
Ingredients : 2 chicken breasts skinned & halved lengthways, 150ml/5fl oz port, 1 peeled & crushed garlic clove, salt & pepper to taste, 240ml/8fl oz chicken stock,25g/1 oz dried exotic mushrooms, 55g/2 oz butter, 1 tb shallots peeled & finely chopped, 100g/3 oz chestnut mushrooms, sliced. 90ml/3fl oz double cream.
Place the chicken in half the port wine, garlic & 1 ml salt to marinate. Bring the chicken stock to the boil and simmer to reduce by 10%, place the dried mushrooms in a bowl & add the hot stock. Allow to stand for 1 hour. Drain the mushrooms and slice, reserve the stock liquid.
Melt the butter in a pan & add the shallots, saute gently until transparent. Add the fresh & dried mushrooms to the shallots and saute for several minutes, add the reserved stock season and simmer for 5 mins. Preheat the oven to 160c/325f/gas3, add the cream & the remaining port & reduce further by simmering for app 5 mins.
Spoon the mushrooms & shallots into a shallow casserole dish & place the chicken breasts on top, season with salt & pepper, cover the casserole with tinfoil & bake in the oven for app 20 mins, until the chicken is cooked. Serve with pasta & uncooked spinach.
