Monthly Archives: November 2012
.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.
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.
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
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.