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Monthly Archives: September 2016

Roast Galantine of Grouse with a Scots Porridge & Blackpudding Farci.

This recipe requires a little bit of skill to complete but patience and time is all you need. If you are not too keen on Grouse it can be replaced with Quail, Pheasant or a Guinea Fowl. Ingredients…

Source: Roast Galantine of Grouse with a Scots Porridge & Blackpudding Farci.

Steamed Scottish Mussels with Ginger, Chilli and Methi.

Steamed Scottish Mussels with Ginger, Chilli and Methi.

I first posted this 4yrs ago. A very simple tasty recipe.

hmtconsulting

Before the Mussel season closes at the end of the month for the Summer I thought I would post another recipe from my proposed book “Indian Influences on Scottish Food”. I have taken some of my favourite Scottish recipes and added an Indian twist, enjoy.

Ingredients:-

500g/1 lb 2oz fresh mussels (de-bearded and washed)

2 tsp garlic, finely chopped

1 tbsp fresh root ginger, finely chopped

3 or 4 Methi leaves.

1 tbsp  dry sherry

2 fresh red chillies, seeded and chopped

3 tbsp spring onions, finely shredded

3 tbsp groundnut or peanut oil

fresh coriander sprigs, to garnish

Method:-

Take a large Saucepan (with a tight fitting lid ) and place over a medium heat, add the oil, ginger and chillies, sweat for a minute or so.

Raise the heat and add the Mussels, stir well, add the Methi leaves, stir, add the sherry and place the lid on.

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Indian Influences on Scottish Cooking By Hugh McGivern

Indian Influences on Scottish Cooking By Hugh McGivern

Reblogged on WordPress.com

Source: Indian Influences on Scottish Cooking By Hugh McGivern

Corned Beef Hash ” Scotch Egg”

There are now hundreds of Scotch Egg recipes to be found on blogs, books and restaurants. This is just another variation, mixing up a classic recipe that normally comes with either a poached or fried egg on top, this one has the egg in the middle.

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. Spoon a little of the “French Fine Caviar” onto each piece of Mackerel.

This dish has been formulated for people with dementia. It h

Haggis Scotch Pie

Ingredients for the Hot Water Pastry:
500g plain flour
175g bacon fat or good quality lard
6fl Oz approximately of water
Pinch of salt

A little milk for glazing

For the filling:-

400g MacSweens Haggis divided into 8

100g finely chopped shallots sweated off in a little butter until soft.

To make the pastry add the water and lard to a pan and warm gently until the lard has melted then set aside. Sift the flour into a large bowl and add a pinch of salt

Add the warm liquid and work quickly into a dough then divide into 8, take a quarter from each eighth for the lid.

Roll out the large pieces of pastry and line into cutters

Break the haggis up into a crumble texture and add the onions, divide into 8 and place into the pastry evenly And press down lightly.

Roll out the lids into a circle slightly larger than the pie and place on top, brush with a little milk and make a hole in the centre.

Bake in a hot oven 190oC for 20-25mins until golden. Allow to cool slightly and enjoy.

Top with a creamy mustard mash using whole grain Isle of Skye mustard