RSS Feed

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.


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.


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


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.

View original post 27 more words

Indian Influences on Scottish Cooking By Hugh McGivern

Indian Influences on Scottish Cooking By Hugh McGivern

Reblogged on

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


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



  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