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Author Archives: hmtconsulting

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.

Method:-

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.

Win It Cook It

10 Beers

A few years ago I decided to begin writing a book of my adventures in the British Army. Beginning with Day 1. It’s a working progress so any feedback is a great reason to continue ( or not!!).

Indian Influences on Scottish Cooking

Honey Bourbon Butter

Another compound butter, this time using ghee. Cafe De Paris Butter

hmtconsulting

I love my compound butters, garlic, Herb and Cafe De Paris being 3 of my favourites but this new one rope the lot, great with Salmon, Steak ( Pork & Beef) and Chicken.

Ingredients:-

250g Butter

30g Finely chopped shallots

2 Egg yolks

1 Tbsp Honey

25ml Jack Daniels ( Other bourbons are just as good).

Salt & Pepper

Method:-

Allow the butter to reach room temperature and add this along with all the other ingredients to a food processor and pulse until blended.

Lay a sheet of clingfilm on a work surface and place the butter along it, leaving a gap at each end. Roll into a sausage and tie off the ends.

Chill overnight if possible.

Cut a slice or two and place on your desired meat or fish and grill for 2 minutes and enjoy.

Cafe De Paris Butter (Using Ghee)

This is a fantastic compound Butter…

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Kedgeree Scotch Quails Egg

Quail Scotch Egg ( 6 portions).
6 Quails Eggs ( Soft boiled for 90seconds & chilled then carefully shelled)
300g natural Scottish Smoked Haddock
2 Egg yolks
Pinch of white pepper
Blitz haddock and yolks in a food processor until smooth and season with pepper only.
Divide into 6 balls and flatten in the palm of your hand ( handy tip is to keep hands oiled or wet) wrap each patty carefully around a quails egg and roll into an egg shape and chill.
Take a small dish of plain flour season with a little celery salt and cayenne.
Beat an egg with a little milk
Whizz up some fresh breadcrumbs.
Take each chilled egg and roll in the flour shake off the excess and dip into the egg mix coating well then finally into the breadcrumbs.
Deep fry for 2-3 minutes rolling with a spoon in the oil then drain well and enjoy. Can be served with a light creamy curry sauce and a spring onion risotto.