RSS Feed

Monthly Archives: February 2013

Seared Yellowfin Tuna on Air Dried Pears & Bruschetta.


This is my version of a classic “Scotch Egg” using a quails egg. If cost is no option once fried and drained cut in half and add half a teaspoon of caviar and devour.


This little ball of joy is another recipe from my proposed book. There is a bit of work to it but the end result is amazing and get people talking.


6 Quails eggs

50g Natural Smoked Haddock

100g Haddock

1 Egg yolk

25g clariifed butter infused with a tspn of curry powder.

25ml Double cream

100g Cooked Japanese sticky rice (Add ginger and garlic whilst cooking and remove once cooked)

Fresh Bradcrumbs

White Pepper


To soft boil the eggs bring a pan of water to the boil with a pinch of salt, place the eggs in a small basket and drop into the water, boil for exactly 1 minute and chill in iced water straight away.

Place both types of fish in a food blender and blitz till smooth, fold in the cream and add a little pepper to season, chill to stiffen.

When the sticky rice has…

View original post 170 more words

MacSweens Haggis & Blackpudding Checkers Board

MacSweens Haggis & Blackpudding Checkers Board.

“Scotch Pie” with spices.

“Scotch Pie” with spices..

Rhubarb “Pain Perdue” ( Eggy Bread)

Rhubarb “Pain Perdue” ( Eggy Bread).

Rhubarb & Vanilla Canneloni Pudding

Rhubarb & Vanilla Canneloni Pudding.

Tear & Share Pizza

Tear & Share Pizza.