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Seared Yellowfin Tuna on Air Dried Pears & Bruschetta.

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Win It Cook It

10 Beers

A few years ago I decided to begin writing a book of my adventures in the British Army. Beginning with Day 1. It’s a working progress so any feedback is a great reason to continue ( or not!!).

Indian Influences on Scottish Cooking

Honey Bourbon Butter

Another compound butter, this time using ghee. Cafe De Paris Butter

hmtconsulting

I love my compound butters, garlic, Herb and Cafe De Paris being 3 of my favourites but this new one rope the lot, great with Salmon, Steak ( Pork & Beef) and Chicken.

Ingredients:-

250g Butter

30g Finely chopped shallots

2 Egg yolks

1 Tbsp Honey

25ml Jack Daniels ( Other bourbons are just as good).

Salt & Pepper

Method:-

Allow the butter to reach room temperature and add this along with all the other ingredients to a food processor and pulse until blended.

Lay a sheet of clingfilm on a work surface and place the butter along it, leaving a gap at each end. Roll into a sausage and tie off the ends.

Chill overnight if possible.

Cut a slice or two and place on your desired meat or fish and grill for 2 minutes and enjoy.

Cafe De Paris Butter (Using Ghee)

This is a fantastic compound Butter…

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Kedgeree Scotch Quails Egg

Quail Scotch Egg ( 6 portions).
6 Quails Eggs ( Soft boiled for 90seconds & chilled then carefully shelled)
300g natural Scottish Smoked Haddock
2 Egg yolks
Pinch of white pepper
Blitz haddock and yolks in a food processor until smooth and season with pepper only.
Divide into 6 balls and flatten in the palm of your hand ( handy tip is to keep hands oiled or wet) wrap each patty carefully around a quails egg and roll into an egg shape and chill.
Take a small dish of plain flour season with a little celery salt and cayenne.
Beat an egg with a little milk
Whizz up some fresh breadcrumbs.
Take each chilled egg and roll in the flour shake off the excess and dip into the egg mix coating well then finally into the breadcrumbs.
Deep fry for 2-3 minutes rolling with a spoon in the oil then drain well and enjoy. Can be served with a light creamy curry sauce and a spring onion risotto.

Honey Bourbon Butter

I love my compound butters, garlic, Herb and Cafe De Paris being 3 of my favourites but this new one rope the lot, great with Salmon, Steak ( Pork & Beef) and Chicken.

Ingredients:-

250g Butter

30g Finely chopped shallots

2 Egg yolks

1 Tbsp Honey

25ml Jack Daniels ( Other bourbons are just as good).

Salt & Pepper

Method:-

Allow the butter to reach room temperature and add this along with all the other ingredients to a food processor and pulse until blended.

Lay a sheet of clingfilm on a work surface and place the butter along it, leaving a gap at each end. Roll into a sausage and tie off the ends.

Chill overnight if possible.

Cut a slice or two and place on your desired meat or fish and grill for 2 minutes and enjoy.

Cafe De Paris Butter (Using Ghee)

This is a fantastic compound Butter a bit different from your usual but melts slowly on meat and fish just the same.

Ingredients:-

250g unsalted butter

2 Egg yolks

30g Chopped Shallots

2 Tsp Capers ( drained and excess moisture squeezed out)

1 Small Gherkin ( Finely diced)

1 Tsp Curry Powder

10g Chopped fresh coriander

Salt & Pepper

Method:-

1. Place the butter in a small heavy based pan over a low heat and allow to melt completely. Remove the white scum from the surface and pour off the clear melted butter into a clean bowl ensuring no white gets in. Set aside to cool.

2. Add 1Tbsp of the clarified butter to a saucepan over a medium heat and add the chopped shallots, cook until soft then add the curry powder and cook for a further 2-3 minutes. Allow to cool

3. Add all the ingredients together and mix well, allowing to cool and blend together with a little seasoning. Allow to set in a dish.

4. When set roll in greaseproof paper, serve one or two slices on a piece of meat or fish and finish under a hot grill. Enjoy.

Southern Fried Chicken

www.dropbox.com/s/rortk0top4d8ei6/North Carolina Fried Chicken Recipe.docx