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Monthly Archives: November 2012

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Indian Influences on Scottish Cooking By Hugh McGivern

Indian Influences on Scottish Cooking By Hugh McGivern.

Cranachan with Toasted Coconut & Raspberries

Cranachan with Toasted Coconut & Raspberries.

“Scotch Pie” with spices.

“Scotch Pie” with spices..

Cranachan with Toasted Coconut & Raspberries

.Cranachan with Toasted Coconut & Raspberries

30g of pinhead oatmeal

30g desiccated coconut

150g of raspberries

4 tablespoons of malt whisky

4 tablespoons of runny Scottish honey

600mls of double cream

Scatter the oatmeal and coconut onto a baking tray and toast in a low oven or under the grill until they become golden brown.

Blend 50g of the raspberries in the liquidiser until they become smooth.

Whip the double cream until a stiff mixture forms.

Place the toasted coconut and oats in a bowl and fold in the honey and whisky (Allow to cool)

Fold the cream and oatmeal mix together.

Take 4 glasses and pipe some of the mix into the bottom, drizzle a little of the raspberry coulis, repeat with the cream and coulis till full, scatter the remaining raspberries on top and serve.

“Scotch Pie” with spices.

“Scotch Pie” with spices..

“Scotch Pie” with spices.

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


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.


Lobster & Celeriac Strudel

Lobster & Celeriac Strudel.

Lobster & Celeriac Strudel

Filo Pastry X 4 Sheets

Lobster X 1

Celeriac X ½

Butter X 300g

Tarragon X 20g

Mayonnaise X 2 Tbspn

Lemon X 1

Egg X 2

White wine vinegar X 20ml

20ml Vermouth

Double cream X 20ml

Sea Salt & Milled Pepper

Put a large pan of Salted water on to boil, then plunge in the lobster for 6 minutes.

Cut the celeriac into fine julienne (Allumette), salt and cover.

Melt the butter in a pan to clarify.

Remove lobster and shell meat, cut meat into slices.

Place Celeriac in a cloth and squeeze any excess water, chop tarragon, add to the celeriac along with the mayonnaise, 1 egg yolk and a little seasoning.

Take a sheet of filo and butter ½ then fold, place a line of the celeriac mix along the filo leaving a 3cm fold on the ends, place some lobster meat along the celeriac and fold into a streudel, butter the end and seal.

Heat a pan on the stove and add a little of the butter, fry off the streudel and place on a baking tray in a medium oven for 6 mins.

Place a small saucepan on the stove and add the vinegar and vermouth, reduce by half, remove from the heat add a little of the lemon zest, whisk in the egg yolk, warm the butter and gradually whisk in the clarified butter, season.

Roast Onion Tart Tatin with Seared Cornish Tuna

Roast Onion Tart Tatin with Seared Cornish Tuna.