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Monthly Archives: March 2012

“Scotch Pie” with an Indian influence.

I have been compiling recipes for a proposed book I intend to have published called “Indian Influences on Scottish Cooking”. I have taken traditional Scottish dishes and “Indianised” them.

Here is a twist on the popular “Scotch Pie”.

Hot Water Pastry

8 oz/225 g lard or dripping with a ½ tsp of turmeric

4 Cardamom Pods

1.5 lb self-raising flour

1 sp salt

10 fl oz/300 ml water

Milk (for the glaze

Filling

1lb/500 g finely minced lamb or mutton

1 tsp of Garam Masala

1 tsp ground Cumin

8 oz/225g breadcrumbs

Salt, pepper, nutmeg or mace to season.

To make the Hot water paste:-

Melt the lard in a pan with the Water, Turmeric and the Cardamom

Place the flour in a mixing bowl and add the liquid (Remove the cardamom pods)mix well with a wooden spoon.

.When the dough has cooled a little – knead with your hands .When it is smooth and ‘elastic’ – leave in a warm place until firmer (but still elastic enough to roll out)

I prefer to use a metal ring, roll out the pastry till about 2-3cms thick and line the rings, cut out lids (Slightly larger than the ring size to allow for shrinkage) . Leave aside covered with a cloth.

Lightly fry the Garam Masala with the Cumin in a little oil, add the minced Lamb/Mutton and fry for a further 15 minutes, season with a little salt and pepper and a pinch of nutmeg.

.Mix the mince with the breadcrumbs and stir till blended.

.Fill the pie shells to 3/4 full. Add the top and seal.

.Using a knife, make a couple of cuts in the centre of the pie to allow the steam to escape. Brush with milk to glaze.

.Pre-heat the oven to 190 centigrade/ 375 F.Bake in the oven for 25 minutes or until golden brown.

Pan Roasted Fillets of Mackerel with Wilted Spinach, Potato and Apple Rosti with a Soy and Orange Dressing topped with Caviar

Pan Roasted Fillets of Mackerel with Wilted Spinach, Potato and Apple Rosti with a Soy and Orange Dressing topped with Caviar.

Pan Roasted Fillets of Mackerel with Wilted Spinach, Potato and Apple Rosti with a Soy and Orange Dressing topped with Caviar

Ingredients

1 Whole 750g Mackerel

500g Red Potatoes

100g Baby Spinach

1 Cooking Apple

1 Orange

25ml light Teriyaki Sauce

Olive Oil for Frying

Sea Salt & Black Pepper

Caviar

Method

  1. (Heat oven to 180 degrees C) Wash peel and grate the potatoes, and apple, mix well and squeeze out any excess starch in a clean cloth, open and spread out then season and mix.
  2. Heat some Oil in a Blinis Pan, add the Potato and Apple mix, push well in, add a little more oil if necessary and fry for 3-4 minutes on each side, remove from the pan and finish cooking on a wire rack n the oven.
  3. Fillet the Mackerel and remove the centre line of bones, trim and cut each fillet in 2, rub with oil and season lightly
  4. Peel a little of the orange zest and julienne finely, blanch 3 times in boiling water then drain, skin the remaining orange and cut out the segments, add to the zest along with the teriyaki, keep warm.
  5. Heat a frying pan till hot and pan fry the mackerel skin side down for 1 minute, flip oven and cook for a further 30 seconds. Remove from the pan and keep warm. In the same pan add the spinach and cook until wilted. Remove from the heat.

To Serve

Take a long warmed plate. Cut the Rosti into 4 triangles, place some of the spinach on each and top with a piece of the Mackerel, place along the plate and drizzle the dressing along the length ensuring each piece of Mackerel gets a couple of the orange segments. Top off each piece of Mackerel with a 1/4 teaspoon of Caviar ( Fine French Caviar, supplies sustainable caviar)

This dish has been formulated for people with Dementia. The flavours are exceptionally rich and sweet, the various textures, colours and shapes help with stimulus. The nutrition is balanced with Vitamins, Nutrients and Carbohydrates. I demonstrated this dish at Hotelympia 2012 on The Skillery stand for The Craft Guild of Chefs.

Double Chocolate & Walnut Cookies

Double Chocolate Cookies

1 pound semisweet chocolate, chopped
125g butter
3 oz flour
1/2 tsp baking powder
1/2 tsp salt
4 large eggs
5oz sugar
2 tablespoons instant espresso powder
1 tablespoon vanilla extract
6oz chocolate chips
8oz coarsely chopped walnuts

Position the oven racks in the centre and upper third of the ovenmand heat to 325 degrees.

Line 4 large baking sheets withparchment paper.

In a large, heavy-bottomed saucepan, melt the semi-sweet chocolateand butter over medium-low heat until smooth, 5 to 7 minutes,stirring occasionally.In a medium bowl, whisk together the flour, baking powder and salt.In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs, sugar,espresso powder and vanilla until blended and dobled in volume.

 Beat in the melted chocolate mixture, then the flourmixture. Stir in the bittersweet chocolate and walnuts.Using about 3 tablespoons of dough for each cookie, spoon the dough onto two of the prepared baking sheets, forming about 6 cookies persheet. Bake until the cookies are cracked on top and moist in the centre, about 14 minutes (do not over bake so as to keep the center of the cookies moist and fudgy). Transfer the baking sheets to arack and cool the cookies completely before removing.

Taking the nerves out of your demo.

ImageBefore you accept the demo, ensure you really want to do it, as there is nothing worse than someone freezing to the spot or babbling. Rehearse your dish/es and time them, talk your way through it aloud. On the day of the demo make sure you have a good nights sleep, try not to have a drink as this will disturb your sleep patterns. Get to the demo with lots of time to spare and set up, have a walk around getting a feel for the place. Think positively. Be prepared for questions, know your products and their benefits. Finally have a good sense of humour and thank your audience for coming along.

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