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Monthly Archives: March 2019

Jerk Venison Haunch

We get the most amazing and generous guests here at Lossiemouth House B&B. One dropped off some fantastic Red Deer haunch steaks so I pondered as to make something unusual.

With its strong flavour it can take the robust flavours. I marinated mine overnight in the fridge.

Recipe:- 4 generous portions

800g haunch steaks cut into bite sized pieces.

1 tbsp allspice ( 125g)

2 tsp nutmeg ( 80g)

2 tsp cinnamon ( 80g)

2 tsp garlic powder ( 80g)

2 tsp ground ginger ( 80g)

2 tsp ground black pepper ( 80g)

2 tsp cayenne pepper ( 80g) 

1 tsp ground cloves ( 40g) 

1 1/2 tbsp salt ( 60g)

1 1/2 tbsp sugar ( 60g) 

The amounts in brackets make a bulk mix that can be divided into smaller portions and freezes well.

Place all the spices in a dry pan over a medium heat and stir until the natural aromas, tip into a food mixer or mortar and pestle and grind to a fine texture. Rub all over the Venison add some chunks of onion, cover and refrigerate for at least three hours or overnight.

To cook, preheat your oven to 190oC

Heat a large wok or frying pan and add a little oil, fry the Venison in small batches, place in a casserole dish, cover with foil and roast for 20mins.

I accompanied ours with Roti Bread, Asian Slaw and a Pea Pilaff.

The Scotch Potato Scone

I was given some lovely samples from Essential Cuisine and one of them was ready made Hollandaise. Usually I make all my sauces from fresh so I wanted to incorporate it into another recipe. Make these and instead of toasting a muffin for Eggs Benedict use two of these. They are delicious and now being served at our 18th Century Guest House in Lossiemouth on the Moray Coast in Scotland.

Recipe:- makes 8 scones.

250g dry cold mashed potatoes

1 whole medium egg

50g plain flour

2tbsp Essential Hollandaise ( Ready made)

1tsp baking powder

2tbsp full fat milk

Salt & Pepper

Oil for frying.


Add all the ingredients to a mixing bowl and blend well ( the mix should be thicker than a normal pancake mix)

Place the mix into a piping bag

Heat a large frying pan or griddle and spray a little oil on it, pipe spirals of the mix onto the surface (10cms across) fry for 2 minutes on each side until golden. Finish cooking in a hot oven for a further 5 minutes. Enjoy with wilted spinach, smoked ham, a poached egg and a spoonful of the remaining Hollandaise heated gently.