EAT SCOTLAND Recipes from some of Scotland’s top chefs NICK NAIRN’S BURNS SUPPER MENU Hot smoked salmon with avocado salsa Haggis, Bashit Neeps an’ Chappit Tatties Roast Loin of venison, skirlie potatoes, braised red cabbage, game and BLAEBERRY sauce Hot whisky and marmalade pudding with Drambuie custard Hot smoked salmon with avocado salsa Serves 4 Ingredients 250g hot smoked salmon, flaked into large pieces FOR THE LOBSTER OIL 175g lobster or langoustine shells 350ml sunflower oil 1 tiny piece of broken star anise 3 white peppercorns 5cm piece carrot, peeled and diced 2 shallots, diced 5cm piece celery, diced 2 cloves of garlic 15g mixed herbs (such as parsley, thyme & tarragon) 1 /2 tsp tomato purée 50ml dry white wine FOR THE SALSA 1 large ripe hass avocado 2 ripe plum tomatoes, peeled, seeded and chopped into 1cm dice 1 /4 red onion, finely chopped 1 red chilli, seeded and finely chopped 1 tbsp Japanese pickled ginger, finely chopped (optional) 3 tbsp fresh coriander, chopped 2 tsp Thai fish sauce Juice and zest of a lime Salt & freshly ground black pepper A squeeze of lemon juice Method Crush the shells and drain away any liquid. Heat 4 tbsp of the oil in a pan, add the shells, star anise and white peppercorns and fry over a medium heat for 15 minutes, stirring every now and then. Add all the remaining ingredients, except the oil, and cook until the wine has evaporated. Add the rest of the oil and leave to simmer for 45 minutes. Remove from the heat and leave to stand for 24 hours. Strain through a muslin-lined sieve, transfer to a bottle and seal. This will keep in the fridge for about a month. Hot smoked salmon with avocado salsa Serves 4 To make the salsa, halve the avocado and remove the stone. Halve again and remove the skin before chopping it into 1cm chunks. Place in a mixing bowl and add the chilli, onion, coriander, pickled ginger if using, tomato, Thai fish sauce, a pinch of salt and freshly ground black pepper and the lime zest and juice. Mix well and leave at room temperature for about 10 minutes for the flavours to develop. To serve, set a 7.5cm biscuit cutter or food ring in the centre of a plate. Flake the salmon, and using about 75g per ring, press into the base of each ring, banking it up the sides of the ring so that it will hold. Spoon the salsa on top of the salmon and press down lightly. Remove the ring carefully and garnish with a small handful of slightly dressed salad leaves piled on top. Drizzle round the lobster oil. Roast Loin of venison, skirlie potatoes, braised red cabbage, game & BLAEBERRY sauce Serves 4 Ingredients 1 small roe saddle (approx.1.5kg) 1 tbsp butter 1 tbsp sunflower oil, mixed Salt & freshly ground black pepper FOR THE BRAISED CABBAGE 1 red cabbage, finely shredded 50g redcurrant jelly 50ml sherry vinegar Zest and juice of 1 orange 120ml port 1 /2 bottle red wine 85g raisins 50g butter FOR THE SKIRLIE POTATOES 50g bacon fat, or beef or duck dripping 1 medium onion, finely chopped 125g medium or coarse oatmeal Salt & freshly ground black pepper 700g mash FOR THE SAUCE GAME GRAVY 600g venison rib bones 2-3 tbsp sunflower oil 200g venison trimmings, roughly chopped 4 shallots, finely sliced 8 button mushrooms, sliced 1 garlic clove, crushed 1 bay leaf A sprig of thyme 6 white peppercorns, crushed 150ml port 150ml red wine 100g blaeberries (or alternatively, blueberries) 700ml brown chicken or game stock 1 tsp redcurrant jelly 1 tsp arrowroot (optional) to finish Game Sauce 400ml game gravy 2 tsp Cabernet Sauvignon vinegar, warmed through Handful blueberries, to serve Roast Loin of venison, skirlie potatoes, braised red cabbage, game & BLAEBERRY sauce Serves 4 Method Preheat the oven to 180°C/350°F/Gas 4. FOR THE GAME GRAVY Roast the venison bones for approximately 30 minutes in the oven. Meanwhile, heat a medium-sized saucepan, add the sunflower oil and venison trimmings and caramelise for 20 minutes. Add the shallots, mushrooms, garlic, bay leaf, thyme, and crushed peppercorns. Gently fry for 5-10 minutes or until dark brown and caramelized. Pour in the port and red wine. Boil until a thick, syrupy glaze is achieved. Add the stock, redcurrant jelly, blaeberries and roasted bones and simmer for 45 minutes, skimming frequently. Pass through a fine sieve into a small, clean pan; simmer again and reduce until required flavour is achieved. Thicken with 1tsp arrowroot if required, then check the seasoning and set aside for the finishing sauce. NB; this makes more gravy than you need for this dish; keep the rest in the fridge or freeze it. FOR THE SKIRLIE POTATOES Melt the dripping or fat in a frying pan and add the onion. Cook over a gentle heat for about 10 minutes until just beginning to turn golden. Stir in the oatmeal and ‘skirl’ around the pan for a couple of minutes until the fat is absorbed and the oatmeal is smelling ‘toastie’. Remove from the heat. Place the mashin a large mixing bowl and mix through the skirlie mix. Form the mix into cakes and place on a baking sheet. Place in the oven for 15 minutes, until warmed through. Keep warm until ready to serve. FOR THE RED CABBAGE Turn the oven up to 230°C/450°F/Gas 8. Remove the coarse outer leaves from the cabbage. Quarter it and cut out and discard the root. Finely slice the cabbage using a sharp knife. Heat a large pan and add 50g of butter. When it sizzles, add the cabbage and stir in to coat. Add the redcurrant jelly and allow it to melt. Add the vinegar, orange, port, red wine and some seasoning. Bring it to the boil, reduce to a simmer and cover with a lid and cook for 1.5 hours, then remove the lid, add the raisins increase the heat and reduce the liquid to a syrup. When it’s ready check and adjust the seasoning. FOR THE MEAT When you are nearly ready to serve, heat a frying pan until it’s hot. Season the roe loins with salt and pepper (you may have to cut them in half to fit the pan). Add the sunflower oil and butter to the pan. Then add the loins and lightly fry each side for 3-4 minutes respectively, until well browned. Remove the pan to a warm place to relax the meat for at least 10 minutes (but no more than 30). Warm through four large spoonfuls of the cabbage in a small saucepan and warm through the sauce. Pour any juices from the relaxing meat into the cabbage, then reheat the meat in the oven for 90 seconds. Have the potatoes ready. Finish the game gravy by taking 400ml of the prepared game sauce, add the vinegar and blaeberries and warm through for 2 minutes. Place a potato cake on pre-warmed serving plates and top with a generous spoon of the red cabbage. Carve the meat into approximately 24 slices and lay six slices on each pile of cabbage. Check and adjust the seasoning before spooning it over and around the meat. Ingredients 450g Maris Piper potatoes, peeled and cut into even-sized pieces 3 tbsp warm milk 40g unsalted butter Salt and freshly ground black pepper 500g haggis, cooked 400g turnip (or swede, depending on your nationality), cooked, seasoned and mashed with a knob of butter For the gravy 1 /2 pint beef stock Splash of red wine Knob of butter Salt and freshly ground black pepper Method Place the potatoes into a pan of salted cold water and bring to the boil. As soon as the water comes to the boil, reduce to a simmer (it’s important not to cook the potatoes too quickly), and cook for approximately 20 minutes. Check the tenderness, the point of a sharp knife should feel little resistance when pushed into the potato. Drain in a colander and return to the pan to dry out over a low heat for a few minutes. Mash them with a potato masher or pass them through a mouli or ricer into a bowl. Using a wooden spoon beat in the warm milk, then the butter vigorously, making the mash light and fluffy. (If you are going to re-heat them, don’t add the butter yet). To make the gravy, reduce the beef stock and red wine to thicken. Stir in the butter and season with salt and freshly ground black pepper. Simmer for a further few minutes to thicken. Haggis, Bashit Neeps an’ Chappit Tatties Serves 8 To serve, use a serving spoon to shape a spoonful of the haggis, neeps and tatties on the plate and spoon around some of the gravy. Alternatively, take the presentation up a level and use a ring mould to create a tri-colour tower. Spoon a layer of the mashed potatoes into a ring mould and press down firmly. Top with a layer of mashed turnip and compress. Finally, top with a layer of haggis, taking care to get an even top layer. Gently remove the ring mould and spoon around the gravy and serve. Ingredients For the PUDDING 150g fine brown breadcrumbs 25g self-raising wholemeal flour 120g light brown soft sugar 120g unsalted butter, plus extra for greasing the bowl 175g well flavoured, course-cut marmalade 30ml whisky 3 large eggs 1 rounded tsp bicarbonate of soda For the custard 150ml full fat milk 150ml double cream 1 vanilla pod, split, seeds scraped out and reserved 3 egg yolks 30g caster sugar 30ml Drambuie Method Butter a 3 pint pudding basin really well and choose a saucepan large enough to hold the pudding basin comfortably. We use a 3 pint plastic basin that has a matching lid; perfect for this recipe. Place the breadcrumbs, flour and sugar in a large mixing bowl. Melt the butter and marmalade together in a saucepan over a gentle heat, but do not boil. Pour the melted ingredients into the dry ingredients and mix together thoroughly. Lightly whisk the eggs until frothy and beat gently into the mixture, until well blended. Last of all, dissolve the bicarbonate of soda in 1 tbsp of cold water. Beat this into the pudding mixture, which will increase in volume as it absorbs the bicarbonate of soda – leave to stand for 5 minutes for the bicarb to work. Cover it with a double sheet of buttered foil (or a lid if your basin has one), making sure there is a pleat in it for expansion. Hot whisky & marmalade pudding with Drambuie custard Serves 6-8 Place the pudding basin in a saucepan of boiling water. The water should reach halfway up the side of the basin. Simmer the pudding steadily for 2 hours. The water will need topping up throughout the cooking period. Meanwhile make the custard. Place the milk, cream and vanilla pod and seeds into a thick-bottomed pan and place on a high heat until boiling. In a stainless steel bowl, beat the egg yolks and sugar together with a balloon whisk, until the mixture becomes thick, fluffy and pale. Add the hot mix to the eggs. Make sure that you combine the whole pan by stirring in a figure of eight rather than round and round. The mixture should begin to thicken within about 2 minutes. You’re looking for a temperature of 82°C, and a thermo probe will prove invaluable. If you don’t have a probe, watch for little puffs of steam escaping from the side of the pan. When the mix has thickened enough to coat the back of the spatula, take it off the heat and strain immediately through a fine sieve to remove any small lumps which may have formed. Serve immediately, or pour into a clean bowl, cover with cling film (touching the surface to avoid a skin forming) and chill in an ice bath. Uncover the pudding and turn it out onto a warm serving dish. Serve hot with the warm custard. TONY SINGH’S BURNS SUPPER with a wee twist from Punjab MENU Cock a leekie kebab Haggis with a Neeps and Tattie Tikki Clootie Samosa with WHISKY SAUCE Ingredients 2 tbsp fresh lime juice 4 garlic cloves 1 piece fresh ginger (2 inches) 2 green birds eye chillies, chopped 200mls plain Greek yoghurt 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric 2 tsp ground paprika A few drops of red food colouring 20g pack fresh coriander, chopped 3 skinless chicken breasts cut into 5cm pieces (15 pieces in total) 2 large leeks 15 pitted prunes Method In a blender, purée the lime juice, garlic, ginger, and chillies. Add the yoghurt, spices and colour and blend until smooth. Mix with the chicken pieces and leave over night, if possible. If not, your chicken will need at least 4 hours in the marinade. Separate the green and white parts of the leeks. Blanch the whites of the leeks in boiling water. Wrap the prunes in the green parts of the leeks. Thread the chicken, wrapped prunes and blanched leeks onto your prepared skewers. NB; if you are using wooden skewers make sure you soak them so they don’t burn. Heat the grill to a high heat and lightly oil the grates. Place the skewers on the grill. Cover the grill and cook, turning occasionally until grill marks are visible and the chicken is cooked. If you do not have a grill, then you can use a very hot oven. Serve with tamarind sauce. Cock a leekie kebab Serves 4 Ingredients 600g of prime meat haggis cooked in boiling water and kept hot for service FOR THE TIKKI 3 large boiled in their skins potatoes Salt to taste 1 /2 tsp ground black pepper 1 egg 200g neeps, mashed and drained 1 /2 tbsp ginger, chopped 1 /4 tsp garam masala 1 /4 tsp salt Red chilli to taste 1 tsp dry-roasted cumin seeds, coarsely ground Oil for pan-frying Method Place the mashed turnip in a bowl and add all of the stuffing ingredients. Mix well. Divide the mixture into 6 equal portions and keep aside. Peel the potatoes and mash them very finely until smooth. Add salt and pepper and knead until properly mixed. Divide it into 10 equal portions. Now wash and dry your hands and rub them with a little oil. Take each portion of potato mixture and make a ball. Taking one at a time, gently flatten each ball into a round patty of about 1.5cm thick and place a portion of turnip stuffing in the centre. Fold the edges together very finely so that the mixture does not come out. Haggis with a Neeps and Tattie Tikki Serves 6 Now very gently flatten it into a 5cm patty. Repeat the procedure for all pieces. Heat 1 tsp oil in a non-stick pan. Slip in the patties and pan-fry on both sides until crisp golden brown. To serve, place the Tikki in the centre of a plate and place a ball of your pre-cooked Campbell’s haggis on top. Great with some brown sauce. Clootie Samosa Serves 4 Clootie Samosa Serves 4 Method For the pastry Mix all the dry ingredients together. Add oil into the flour and mix it all by taking small handfuls of flour and oil and rubbing it between your palms. Press the mixture into a ball by making a fist. The flour should hold together unaided. Now add water in small portions to make pastry. Once the dough comes together, work it for another 5 minutes. Rest for half an hour, covered in a damp cloth. Ingredients FOR THE Clootie filling 350g breadcrumbs 125g suet 250g mixed currants and sultanas 1 tbsp golden syrup 75g caster sugar 2 eggs, lightly beaten 1 tsp ground ginger 1 tsp baking powder 1 tsp cinnamon 4 tbsp of milk FOR THE Chocolate and WHISKY sauce 150g dark chocolate (70%) 100g milk 20g caster 45g double cream 30g whisky FOR THE pastry 250g plain flour 4 tbsp veg oil 1 tsp salt 1 /2 ajwain seeds (optional) Water to bind Start by rolling a lime size ball of dough into a circle using a rolling pin. The flat circle should be around 11-12cm in diameter. Cut the big circle into two semicircles. Take about two spoons of clootie mixture, roll it into a ball and place it in the centre of the semicircle. Now dip your finger in water and rub it at the straight edge of the semicircle to make it wet so it sticks. Lift the pastry over the potato ball, covering it half way. Do the same with the second piece of pastry, covering the clootie to make a triangle shape. The two flaps should stick to each other right at the center of the samosa. The third side of the triangle should be still open. Use a little water to make it wet and stick the two flaps together with your finger. Repeat the process with the rest of the dough. Fry in vegetable oil at 175°C/350°F/Gas 4 until golden and crispy. Serve with the whisky sauce and vanilla ice cream. FOR THE CLOOTIE FILLING Rub the suet, sugar, cinnamon, ginger, baking powder and breadcrumbs together. Add the sultanas and currants. Gradually add the eggs with the golden syrup and mix until all the egg is incorporated. Gradually add the milk (you may not need all the milk to obtain a good dough). Once the mixture is ready, leave aside to rest before forming into balls FOR THE CHOCOLATE AND WHISKY SAUCE Melt the chocolate. Bring the cream, sugar and milk to the boil. Emulsify with the chocolate. Stir in the Whisky. NB; trick to kneading perfect dough – always add water in small portions. Dough for samosa pastry should be a little tighter than a normal short pastry. Andrew Fairlie BURNS SUPPER MENU Cullen Skink Roast Shoulder of Lamb with Potato and Onion Spiced Winter Fruit served with Creamed Vanilla Rice Pudding Cullen Skink Serves 4 Ingredients 1 tbsp olive or vegetable oil 1 leek, well-rinsed, chopped and cut into rough 2cm cubes 1 litre fish stock 200g waxy potatoes, peeled and cut into roughly 2cm cubes 300g undyed smoked haddock fillet 1 bay leaf Freshly ground pepper 2 tbsp whipping cream Chives, roughly chopped Method Warm the oil in a pan. Add the chopped leek, cover and gently cook for a few minutes until soft. Add the stock, bay leaf, potato and haddock. Season lightly with black pepper. Bring to the boil and simmer for 15 minutes. Remove the haddock from the pan with a slotted spoon. When the fish is cool enough to handle, remove any skin and bones, then flake the haddock back into the pan. Blend a ladle full of the soup in a liquidizer and return to the pan. Stir in the double cream and simmer for another 2-3 minutes. Add more black pepper if necessary, then sprinkle with the chopped chives and serve. Serve with chunks of fresh wholemeal or granary bread. Cullen Skink Serves 4 Roast Shoulder of Lamb with Potato and Onion Serves 4 Ingredients 1.5 to 2 kg shoulder of lamb trimmed of any excess fat 1 tbsp olive or vegetable oil 4 medium onions, sliced 4 cloves garlic, crushed 2 sprigs fresh rosemary, chopped 2kg potatoes, peeled and thinly sliced 1 litre lamb stock Method Preheat the oven to 240°C/475°F/Gas 9. Season the lamb with freshly ground pepper and roast in a medium roasting tray in the preheated oven for 15 minutes. Lower the heat to 180°C/350°F/Gas 4. Remove the lamb from the tray and pour off the excess fat. While the lamb is roasting, heat the oil in a pan, add the onions and cover and cook for 5 minutes till soft. Remove the cover from the pan, add the garlic and rosemary and cook for a further 5 minutes. Remove the onions from the pan. Lay a layer of potatoes into the roasting tray and lightly season with black pepper. Lay 1/3 of the cooked onions onto the potatoes, repeat this process until you have three or four layers of potatoes and onions. Bring the lamb stock to the boil and pour over the potatoes, press down with a spoon till the potatoes are all submerged. Place the lamb on top and return to the preheated oven and continue to cook for 3 hours. The lamb should be meltingly tender and the potatoes and onions should have absorbed the stock and lamb juices. Serve with Scottish seasonal vegetables of your choice – most types of cabbage, kale, broccoli, cauliflower and carrots are in season in November. Roast Shoulder of Lamb with Potato and Onion Serves 4 Spiced Winter Fruit served with Creamed Vanilla Rice Pudding Serves 4 Spiced Winter Fruit served with Creamed Vanilla Rice Pudding Serves 4 Ingredients For THE Spiced fruit 1 apple, cored and cut into eight 1 pear, cored and cut into eight 2 plums, stoned and cut into four 12 ripe brambles 100g sugar 1 vanilla pod 2 star anise 1 cinnamon stick For THE Rice Pudding 100g Arborio rice 50g caster sugar 1 vanilla pod 500ml semi-skimmed milk 100ml whipping cream Method For THE Rice Pudding Preheat the oven 150°C/300°F/Gas 2. Mix milk and sugar in pan over a gentle heat. Split the vanilla pod and scrape out the seeds. Add them to the milk and sugar and bring to a simmer. Stir in the rice. Cover with greased baking paper and place into the oven for 50 minutes. Remove and leave to rest for 10 minutes. Remove the pod then fold in the whipping cream. For THE Spiced fruit Place a saucepan onto a medium-high heat. Add the sugar to the pan and heat until the sugar liquidises and turns a pale caramel colour. Add the apples, pears and plums and cook until the fruit is lightly coloured. Remove from heat then add brambles. Split the vanilla pod and scrape out the seeds. Add to the fruit with the cinnamon and star anise. Bake in the oven for 10 minutes or until the fruit is just soft. Remove from the oven and add the brambles. Pour the rice pudding into warmed bowls and serve with the winter fruits in the syrup on the side. Derek Johnstone OF Chez Roux MENU Quenelle Of Scottish Pike, Orkney Scallops and Girolle Mushroom Duxelle, Lobster Sauce SCOTCH LAMB LEG Roasted in Salt and Lavender Crust WITH A PUMPKIN CRUMBLE Plated Desserts – Apple Charlotte, Calvados and Tonka Bean Cream AND Apple Sorbet Quenelle Of Scottish Pike, Orkney Scallops & Girolle Mushroom Duxelle, Lobster Sauce Serves 4-6 Quenelle Of Scottish Pike, Orkney Scallops & Girolle Mushroom Duxelle, Lobster Sauce Serves 4-6 Ingredients For THE Pike Quenelle 400g fresh water pike 200g egg white 400g double cream 5g salt For THE Girolles Mushrooms Duellex 1kg girolles mushrooms 500g button mushrooms 250g banana shallot 50g unsalted butter 3g salt FOR THE Lobster Sauce 1kg native lobster 1 medium carrot 2 banana shallots 90g unsalted butter 1 /2 bay leaf 500ml double cream 100ml whisky Salt For THE Scallops 4 hand-dived scallops 10ml olive pomace oil 5g salt Method For THE Pike Quenelle Purée the pike in a food processor along with the egg whites. Pass through a fine sieve to ensure the pike is free from any bones. Set over a bowl of ice. Add the salt and beat in the cream. Poach for 9 minutes in fish stock. For THE Girolles Mushrooms Duellex Wash the mushrooms and ensure they are clean. Dry the mushrooms and chop very finely. Place the butter into the pan and gently sweat the shallots without colour. Add the mushrooms and cook until dry, then season. For THE Lobster Sauce Crush the lobsters and place into a very hot frying pan. Flambé with the whisky and then add the vegetable stock along with the bay leaf. Reduce by half and add the cream. Boil for 5 minutes then blitz in a food processor. Pass through a conical strainer and return to the heat. Reduce until thick enough to coat the back of a spoon and season. For THE SCALLOPS Remove the scallop from the shell and wash in lightly salted water. Dry the scallop and chop to a 1cm dice. Heat a frying pan until it’s very hot and add the scallops and season. Cook for 15 seconds and remove. Scotch Lamb leg Roasted in Salt and Lavender Crust Serves 4-6 Ingredients For THE LAMB 1.5kg Scotch lamb leg 75ml olive pomace oil 20g salt For THE Salt and Lavender Crust 1kg plain flour 2 egg whites 60g dried lavender 450ml water 250g table salt 400g course sea salt 2 egg yolks Method FOR THE LAMB In a very hot frying pan seal off the seasoned Scotch lamb leg, ensuring an even golden brown colour. Allow to cool down. FOR THE SALT AND LAVENDER CRUST To make the crust, mix the flour, egg whites and dried lavender with the water to form a paste. Add both types of salt and knead well. Refrigerate. Scotch Lamb leg Roasted in Salt and Lavender Crust Serves 4-6 COOKING THE SCOTCH LAMB Roll out the crust and place a sprig of rosemary onto the spot in which the lamb will be placed. Cover with the crust. Brush with egg wash and cook at 200°C/400°F/Gas 6 for 35 minutes. Allow to rest and serve at the table encased by the crust. Ingredients 100g cold butter 150g plain flour 10g sea salt 100g mature cheddar 75g almonds, hazelnuts or walnuts chopped 600g pumpkin 300g butternut squash 50ml olive oil 1 onion Garlic Nutmeg Method Preheat the oven to 180°C/350°F/Gas 4. To make the pumpkin topping, work the cold butter into sieved flour. Rub with your finger until it forms a sandy texture. Add the salt, cheese and nuts. Cut the vegetables into small, bite-size pieces and sweat in a large pan. Stir occasionally, until the vegetables start to take on colour. Add the onion and garlic and sweat under foil. Pour into an ovenproof dish and sprinkle with the topping. Bake for 20 minutes. Pumpkin Crumble Serves 4-6 Plated Desserts – Apple Charlotte, Calvados & Tonka Bean Cream AND Apple Sorbet Serves 4-6 Plated Desserts – Apple Charlotte, Calvados and Tonka Bean Cream, Apple Sorbet Serves 4-6 Ingredients For THE APPLE COMPOTE 1kg apples, peeled and cored 200g caster sugar 1 vanilla pod 2 tonka beans For THE Crème Patisserie & Tonka Bean 1 litre milk 8 tonka beans 1 vanilla pod 150g caster sugar 8 egg yolks 60g plain, T45 flour 30g cornflour FOR THE Crème Diplomat Calvados & Tonka Bean 300g tonka bean and vanilla crème patisserie 300g cream 25g icing sugar 1 gelatine leaf 100ml whisky Calvados, to taste FOR THE BLACKCURRANT COULIS 140g blackcurrant purée 60g apple purée 35g caster sugar 1g pectin FOR THE APPLE SORBET 1kg apples 150g caster sugar 1 lemon juice 100g water 50g caster sugar 3g stabiliser Calvados, to taste for THE Caramelised Apple CRISPS 100g 24° baume syrup 8 apple slices Method FOR THE APPLE COMPOTE Mix the sugar, vanilla and grated tonka beans, and then add diced apples. Cook out until soft. FOR THE CRÈME PATISSERIE & TONKA BEAN Boil the milk, grated tonka beans and vanilla pod in a pan. Mix the yolks and sugar, and then add the cornflour and plain flour. Pour a little of the boiled milk over the yolks. Return to the pan and cook out to thicken. Use a drum sieve to pass the crème patisserie. Cover and blast chill. FOR THE CRÈME DIPLOMAT CALVADOS & TONKA BEAN Soak the gelatine. Whip the crème patisserie for a few minutes, until smooth. Whip the cream and icing sugar into medium peaks. Heat 50g of the crème patisserie and add the bloomed gelatine. Add to the cold patisserie. Fold the cream into the patisserie. Add calvados to taste. FOR THE BLACKCURRANT COULIS Warm the purées and then add the sugar and pectin. Bring to the boil. Refrigerate. FOR THE APPLE SORBET Place the apples, stock syrup and lemon juice into a saucepan, and cover and simmer for 10-15 minutes. Blitz and then pass. Use an electric food processor to blitz in the stabilizer. Refrigerate overnight to mature and then add the calvados to taste. FOR THE CARAMELISED APPLE CRISPS Cut very thin slices of apple. Soak them in syrup and then crystallise in the oven. Caramelise at 110°C. SEAN O’HARA OF ROAD HOLE RESTAURANT, OLD COURSE HOTEL MENU SCALLOPS WITH CRISPY BACON AND BLACK PUDDING Scotch Lamb Chump, Butternut Squash, Kale and Winter Chanterelles GLAZED CHESTNUT RICE PUDDING SCALLOPS WITH CRISPY BACON and Black Pudding Serves 4 Ingredients 8 scallops 300g black pudding 6 rashers streaky bacon 1 lemon For the purée 4 green apples 50g sugar 100g butter Method For the purée Add the apples into a pan with the butter and sweat down, making sure that you have no colour from the apples. Add the sugar and simmer for 15 minutes then blend to a smooth paste. FOR THE MAIN Place the bacon and the black pudding on a tray and grill slowly until golden brown. Fry the scallops in a pan until golden brown on both sides, then add a splash of lemon juice and butter and remove from the heat then serve. Scotch Lamb Chump, Butternut Squash, Kale and Winter Chanterelles Serves 4 Ingredients 4 portions Scotch lamb at approx. 170g 2 butternut squash 100g kale 120g winter chanterelle 150g butter Method Blanch the kale in boiling salted water. Immediately refresh in ice water and set aside for later. Sweat down the butternut in a pan with some of the butter and cover with the stock. Simmer for 15 minutes until cooked, then blitz and set aside until later. In a pan, seal the lamb on each side till golden brown and place in the oven for 2-3 minutes. Allow the meat to rest for 3 minutes. Melt some more butter in a separate pan and add the mushrooms. Sweat down lightly then add the kale. Season then take off the heat and place on a dry cloth. To plate up, put the purée on the bottom followed by the kale and mushrooms. Ensure you slice the lamb at the last possible minute (to prevent the meat from drying out) and place on top and serve. Scotch Lamb Chump, Butternut Squash, Kale and Winter Chanterelles Serves 4 Ingredients 250ml milk 320ml cream 90g sugar 6 egg yolks 1 vanilla pod Chestnut purée Vanilla foam Sprinkle of caster sugar Method Place all the ingredients, apart from the chestnut purée and egg yolks into a pan and bring to the boil. Simmer until the rice is soft. Add the egg yolks and the chestnut purée and cook until it starts to thicken, and remove from the heat. Just before serving, sprinkle with caster sugar and place under a hot grill until the caster sugar is golden brown and caramelised. GLAZED CHESTNUT RICE PUDDING Serves 4 Paul Wedgwood of Wedgwood the Restaurant MENU West Coast Shellfish Sundae, Lobster Ice Cream, Langoustine Ice Cream and Scallop Ice Cream with Parmesan Wafers and Crisp Ham Sprinkles, Tomato AND Pepper Dulse Chermoula Crumbed Scotch Lamb Fillet, Aubergine and Tahini PURÉE WITH Shoestring Sweet Potato Honey Roast Parsnip Creme Brûlée, White Chocolate and Thyme Ice Cream WITH PARSNIP CRISPS WEST COAST SHELLFISH SUNDAE, LOBSTER ICE CREAM, LANGOUSTINE ICE CREAM AND SCALLOP ICE CREAM WITH PARMESAN WAFERS AND CRISP HAM SPRINKLES, TOMATO AND PEPPER DULSE Serves 4 Ingredients FOR THE SCALLOP ICE CREAM 150g scottish scallops 150ml milk 250ml cream 2g celtic kombu 5 egg yolks 50g sugar 25g liquid glucose 1 /2 lemon Salt and pepper WEST COAST SHELLFISH SUNDAE, LOBSTER ICE CREAM, LANGOUSTINE ICE CREAM AND SCALLOP ICE CREAM WITH PARMESAN WAFERS AND CRISP HAM SPRINKLES, TOMATO AND PEPPER DULSE Serves 4 FOR THE SCOTTISH LOBSTER ICE CREAM 600g lobster 1 onion, finely chopped 1 carrot, finely chopped 1 /2 fennel, finely chopped 1 garlic clove, finely chopped 3g pepper dulse 150ml milk 250ml cream 5 eggs yolks 50g sugar 25g liquid glucose 25ml brandy 1 /2 lemon Salt and pepper Method FOR THE SCOTTISH LANGOUSTINE ICE CREAM 6 medium, cooked langoustine 150ml milk 250ml cream 5 eggs yolks 50g sugar 25g liquid glucose 25ml whisky 1 /2 lemon Salt and pepper FOR THE TOMATO AND SCOTTISH SCALLOP CORAL SAUCE 1 /2 onion, finely chopped 1 clove garlic, finely chopped 1 /2 fennel, finely chopped 4 vine-ripe tomatoes, finely chopped 20ml pedro ximenez vinegar Tomato paste 6 scallop corals 1g pepper dulse Pinch of smoked paprika Salt, pepper and sugar, to taste FOR THE GARNISH Parmesan, grated Panko (breadcrumbs) FOR THE SCALLOP ICE CREAM Dice the scallops and fry in a pan until caramelised. Add milk, cream and celtic kombu and bring to the boil. Once boiling, reduce to a gentle simmer for 3 minutes. Cream the egg yolks, sugar and glucose together. Add a little of the milk mix onto the eggs to scorch, then add remaining mixture. Return to the pan and gently heat until the mixture begins to thicken and coats the back of a spoon. Strain through a fine sieve. Add lemon juice. Season to taste and churn in an ice cream maker. FOR THE SCOTTISH LANGOUSTINE ICE CREAM Shell the langoustine and chop up the meat. Fry both in a pan until caramelised. Flame with the whisky then add the milk and cream. Bring to the boil. Once boiling, reduce to a gentle simmer for 3 minutes. Cream together the egg yolks, sugar and glucose. Add a little of the milk mix onto the eggs to scorch, then add the remaining mixture, return to pan and gently heat until the mixture begins to thicken and coats the back of a spoon. Strain through a fine sieve. Add lemon juice. Season to taste and churn in an ice cream maker. FOR THE SCOTTISH LOBSTER ICE CREAM Gently fry off the onion, garlic, carrot and fennel. Shell the lobster and chop up the meat and add both to a pan until caramelised. Flame with the brandy then add milk and cream. Bring to boil. Once boiling, reduce to a gentle simmer for 3 minutes. Cream together the egg yolks, sugar and glucose. Add a little of the milk mix onto the eggs to scorch, then add the remaining mixture, return to pan and gently heat until the mixture begins to thicken and coats the back of a spoon. Strain through a fine sieve. Add lemon juice. Season to taste and churn in an ice cream maker. FOR THE TOMATO AND SCOTTISH SCALLOP CORAL SAUCE Gently fry off the onion, garlic and fennel. When starting to soften, add the tomatoes, vinegar, scallop coral and pepper dulse and heat until the tomato is cooked down. Add the smoked paprika and tomato paste with a pinch of salt, pepper and sugar. Blend until smooth and pass through a fine sieve. Allow to cool. FOR THE garnish Mix together a little of the grated parmesan and panko breadcrumbs and create a wafer shape on a baking sheet. Cook in a hot oven for a couple of minutes until the cheese melts. Allow to cool. Sprinkle with crisp ham and shony flakes. CHERMOULA CRUMBED SCOTCH LAMB FILLET, AUBERGINE AND TAHINI PURÉE WITH SHOESTRING SWEET POTATO Serves 4 Ingredients 2 sweet potatoes For THE LAMB 1 whole Scotch lamb loin 100ml natural yoghurt 50g panko (breadcrumbs) 1 tbsp chermoula Salt and white pepper Method FOR THE aubergine Purée 2 aubergines 50ml cream 1 tsp of tahini Salt and pepper For THE LAMB Split the lamb into 4 portions. Sear in a hot pan, seal and season with salt and pepper. Paint the lamb with the yoghurt and roll in the chermoula and panko. Cook in the oven at 220°C/425°F/Gas 7 for 6 minutes. Allow to rest before serving. FOR THE aubergine Purée Boil the cream. Add the aubergine and tahini. Blend and season to taste. FOR THE sweet potatoes Cut the sweet potato into thin strips. Blanch in boiling water. Refresh and allow to dry. Deep fry at 140°C/275°F until crispy. HONEY ROAST PARSNIP CRÈME BRÛLÉE, WHITE CHOCOLATE AND THYME ICE CREAM WITH PARSNIP CRISPS Serves 4 Ingredients Method 200ml double cream 4 medium sized parsnips (500g purée) 12 large egg yolks 150g caster sugar 1 whole egg 2 tsp vegetable oil 2 tbsp honey Peel and core the parsnips and cut into a 2cm dice. Place on a baking sheet with oil and honey. Cover with the foil, and bake for about 20 minutes at 180°C/350°F/Gas 4 until soft. Leave to cool. Place the cream into a heavy-bottomed pan and bring to the boil. Cream together the eggs and sugar until light and fluffy. Pour over a little of the hot cream mix to ‘scald’ the egg mix. Add the rest of the cream. In a food processor, blitz together the parsnips and crème brûleé mix, and pass through a fine sieve. Keep working as much of the mix through as possible. Skim off any foam. Pour into ramekins. Place into a bain-marie, in a warm oven, for about 10-15 minutes. Willie Dean OF Deans @ Let’s Eat, Perth MENU ARBROATH-SMOKIE AND CHEDDAR CHEESE SOUFFLE ROAST SADDLE OF SCOTCH LAMB AND BLACK PUDDING AND APPLE STUFFING WITH A HOTCHPOTCH OF WINTER VEGETABLES Scotch Whisky Tart with Cinnamon and Clove Ice and Custard Sauce ARBROATH-SMOKIE AND CHEDDAR CHEESE SOUFFLE Serves 4 ARBROATH-SMOKIE AND CHEDDAR CHEESE SOUFFLé Serves 4 Ingredients Method FOR THE ARBROATH SMOKIE PURÉE 1 pair Arbroath-smokies 125ml fish stock FOR THE ARBROATH SMOKIE PURÉE Place the smokies in a moderate oven for 10 minutes. Remove from the oven, take off the skin and remove all of the bones. Set some larger flakes aside for the garnish. FOR THE ARRAN MUSTARD CREAM 1 shallot 1 clove of garlic 1 tsp Arran mustard 500ml chicken stock 50ml double cream Knob of butter Cold nuggets of butter, to thicken sauce FOR THE SOUFFLÉ 45g plain flour 45g butter 200ml milk 28g shallots, finely chopped 55g Arbroath-smokie purée 55g mature cheddar 1 tbsp horseradish cream 1 tbsp chives, finely chopped 1 tbsp lemon juice 4 egg yolks 6 egg whites Fine breadcrumbs for lining moulds Place the bones and skin in a pan with the fish stock, cover with a lid and return to the oven. Cook for 20 minutes, strain and reduce by half. Place the fish flesh into a blitzer and process until a light dropping consistency by adding some stock. Keep warm. For THE Sauce Place the butter shallots and garlic into a pan and sweat until tender. Add about 140ml chicken stock and reduce into a light syrup. Continue until the last 175ml remain; add the cream and mustard. Bring to the boil, strain and check the seasoning. Keep warm. Add the cream and mustard. Bring to the boil, pass and retain. FOR THE Soufflé Preheat the oven to 220°C/425°F/Gas 7. Double butter the soufflé moulds then line with the breadcrumbs. Sweat the shallots in butter and stir in the flour. Cook out the roux until blond. Gradually add the warmed milk to a coating consistency. Add the horseradish and cheddar cheese. Leave to cool slightly and add the fish purée, chives, half the lemon juice, egg yolks and correct the seasoning. Whisk the egg whites into soft peaks and rain over a pinch of salt and the remaining lemon juice. Finish whisking into stiff peaks. Cut the egg whites through the soufflé mix and place into the moulds. Place in a warm bain-marie and cook for 10-12 minutes. Allow to drop and cool for 5 minutes in the moulds. Turn out gently onto greaseproof paper. TO SERVE Lightly thicken the sauce with cold butter. Cover the bottom of an ovenproof dish with the sauce. Place a large spoon of the smokie flakes on the bottom, top with the soufflé and bake at 180°C/250°F/Gas 4 for 8 minutes. ROAST SADDLE OF SCOTCH LAMB AND BLACK PUDDING AND APPLE STUFFING WITH A HOTCHPOTCH OF WINTER VEGETABLES Served with Roots and Barley, Marbled Potato and Vegetable Purée Serves 4 Ingredients FOR THE SCOTCH LAMB 1 saddle of Scotch lamb Root vegetables, for roasting For THE Sauce Bones and trimmings from lamb saddle Oil Mirepoix of vegetables: 1 carrot, 1 onion and 1 stick of celery Rosemary 6 peppercorns 150mls red wine 500mls strong lamb stock FOR THE HOTCHPOTCH 1 carrot 1 turnip 1 spring onion 1 baby onion 50g barley, soaked in cold water FOR THE Black Pudding Stuffing 1 shallot 1 clove garlic 252g fresh breadcrumbs 50g apple purée 110g black pudding Knob of butter FOR THE Potato and Vegetable Purée Trimmings from carrot and turnip Chicken stock Red rooster potatoes, peeled and washed Seasoning Knob of butter Splash of double cream ROAST SADDLE OF SCOTCH LAMB AND BLACK PUDDING AND APPLE STUFFING WITH A HOTCHPOTCH OF WINTER VEGETABLES Serves 4 Method For THE Lamb When ordering the saddle of Scotch Lamb, ask your butcher to remove the back bone, leaving the two eyes of meat attached to the fat. It is also necessary to ask him to remove the bark, which is a fine membrane covering the fat. Ask him to cut the bone and give you the trimmings for your sauce. Remove any sinew and excess fat from the eye of the meat. Season with mill pepper. Chill and retain. For THE Stuffing Finely chop the shallots and sweat with the garlic. Slice and fry the black pudding on both sides, add to the shallots with the apple purée and mix well. Then add the breadcrumbs and mix into a smooth stuffing; season and allow to cool. Once cool, remove the saddle from the fridge and fill the space in between the two trimmed loins on the saddle with the stuffing. Cover with the excess fat; roll up and secure with string. Heat the oil in a frying pan and brown both trimmings and bones. Place in a large heated pot and continue to colour. Repeat this process with the mirepoix of vegetables. Add to the trimmings and continue to cook until caramelised. Add the red wine, reduce and caramelise further. Add the stock, herbs and cook down by half. FOR THE Potato and Vegetable PURÉE Quarter the potatoes and place in boiling water; season and cook until tender. Strain and check seasoning. Add butter and cream and beat until smooth. Keep warm. Place the carrot and onion trimmings into a pan, barely cover with stock, cover with a tight-fitting lid and cook until tender. Remove the lid and cook until all the stock has evaporated. Place in a processor and blend until smooth. Add 2 large spoons of the potato purée to bind; check the seasoning and keep warm. FOR THE Hotchpotch Wash the barley well and blanch for 5 minutes. Refresh and retain. Peel and wash the carrot and turnip; remove skins from the baby onions and wash. Cut the carrot into large dice, roughly 0.5cm, retain the trimmings. Cut the turnip into small batons and retain the trimmings. Partially cook the carrot in a little chicken stock. Remove and add the turnip, 1 teaspoon of honey and a pinch of saffron, remove and allow to steam dry. Place both the carrot and the turnips in a little casserole pan with a lid. Lightly colour the onions, adding a pinch of thyme. Place in the casserole; add the barley and enough lamb stock to cover. Cover with a lid and cook until tender. Finally, add the spring onions which should be poached in a little stock until a slight bite. Remove and whilst warm, tie in a knot. Add to the hotch potch, mix in and season. TO SERVE Season the saddle of lamb and place on a bed of root vegetables. Roast in a preheated oven at 180°C/350°F/Gas 4 for about 30 minutes. Using a temperature probe, check the internal temperature which should be cooked until 55-60°C for a nice pink middle; then allow to rest for 15 minutes. Carve a nice thick slice of the lamb allowing to drain for 2 minutes. Meanwhile, spoon a small portion of the hotchpotch to the centre of the plate, rest the lamb on top. Using two spoons, add a quenelle of the potato and vegetable purée and surround with the vegetables and sauce. Scotch Whisky Tart with Cinnamon and Clove Ice and Custard Sauce Serves 4 Ingredients FOR THE SWEET PASTRY 225g plain flour 125g caster sugar 1 egg yolk 25ml water Vanilla essence ‘Spot’ of egg yolk 1 /2 tsp cinnamon FOR THE Custard 500ml milk 500ml double cream 200g egg yolks 85g caster sugar 2 vanilla pods FOR THE Filling 225g raisins Scotch whisky, to soak raisins 5 eggs, beaten 500ml double cream Juice of 1 lemon 1 /4 tsp nutmeg FOR THE Cinnamon Ice 500ml custard 1 cinnamon stick, broken 300ml double cream 1 tbsp condensed milk Method FOR THE PASTRY Sieve the flour and place in the fridge. Combine the egg yolk, water, vanilla and egg colour and also place in the fridge. Cream the butter and the sugar, adding the liquid a little at a time. Fold in the flour and place in the fridge to chill. When chilled lightly, knead together on a floured table, pin and rest the pastry before using. FOR THE Custard Place the milk, cream and split and scraped vanilla pods into a pan and bring to the boil. Remove from heat. Cream the sugar and egg yolks together, adding the infused milk and cream. Return to the heat and cook until the mixture coats the back of a spoon. Strain and retain for sauce and ice. For THE Filling Soak the raisins overnight in the whisky. Line a flan ring with the pastry and bake blind at 200°C/400°F/Gas 6. Mix together the beaten eggs, lemon juice, nutmeg, cinnamon and cloves. Add any whisky not absorbed by the raisins. Place the raisins onto the base of the flan case, and then gently add the egg mixture. Lightly dust with the cinnamon and bake in a preheated oven at 150°C/300°F/Gas 2 until set for approximately 45 minutes or, if using individual tarts, 15 minutes at the same temperature. FOR THE Cinnamon Ice Warm 300ml double cream, adding the cloves and cinnamon stick. Remove from the heat and allow to infuse for 20 minutes. Add the condensed milk, strain and mix well with the 500ml of custard. Churn in an ice-cream machine until it reaches the consistency of whipped cream. Freeze. TO SERVE Rest the tart on a warm plate. Finish with a ball of cinnamon and clove ice and some warm custard sauce. Seamus McInnes OF Café Gandolfi MENU Gratin of Haddock and Crab with Chilli and Cheese Slow Roasted Shoulder of Scotch Lamb with Pomegranate Molasses, Cumin and Coriander Fruit and Nut Bread Gratin of Haddock and Crab with Chilli and Cheese Serves 4 Ingredients Method 200g smoked haddock 100g white Scottish crab meat 2-3 spring onions 2 cloves of garlic, crushed 1 fresh red chilli 150ml double cream 75g gruyere cheese, grated Salt and pepper Heat the oven to 200°C/400°F/Gas 6. Divide the garlic, spring onions and chilli, which should be deseeded and finely chopped, into 4 ramekins. Place the chopped smoked haddock and crab on top and pour over the cream. Top with the gruyere cheese. Place in the oven for 15 minutes and serve. Slow roasted shoulder of Scotch lamb with pomegranate molasses, cumin and coriander Serves 4-6 Ingredients FOR THE LAMB 1.5 kg boned shoulder of Scotch lamb 4 tbsp pomegranate molasses 3 cloves of garlic, crushed 2 tsp cumin seeds 2 tsp coriander seeds 2 tsp red chilli flakes 2 large glasses white wine 1 large glass of water 6 large red onions FOR THE Gratin dauphinois 900g potatoes 2 large leeks 300ml double cream 150ml milk 175g gruyere cheese, grated 50g butter Salt and black pepper Method FOR THE LAMB Place the lamb in a large freezer bag along with the molasses, garlic, cumin, coriander and chilli and leave overnight in the fridge. Remember to turn the meat from time to time while it marinates. Preheat the oven to 230°C/450°F/Gas 8. Put the peeled and halved onions onto a large roasting tin and place the lamb on top, along with all the marinade. Place in the hot oven for 20 minutes and then reduce the heat to 150°C/300°F/Gas 2 and add the wine and water. Cover with tin foil and cook for another 4 hours. Let your meat rest for 20 minutes before serving. The meat should be tender enough to serve with a spoon or a fork, also include the onions. FOR THE Gratin dauphinois Before you prepare the dish, liberally butter a gratin dish and preheat the oven to 180°C/356°F/Gas 4. Peel and thinly slice the potatoes, which is best done in a food processor. Clean the leeks and finely shred them. Start with a layer of potatoes, overlapping rows on the bottom of the dish. Season well with salt and pepper, before scattering on some of the leeks and gruyere cheese. Continue this process, building up layers and ending with a layer of potatoes and cheese. Mix the cream with the milk and pour over the potatoes. Place in the middle of the oven and bake for 60-90 minutes or until the potatoes are tender. If it starts to brown too much, cover with foil. Fruit and nut bread 12-14 slices Ingredients 100g plain flour 1 tsp bicarbonate of soda 1 tsp baking powder 1 tsp salt 145g soft brown sugar 150g dried apricots, cut into thirds 300g dried fruits 280g walnut or pecan halves 3 eggs, beaten Method Whisk the flour, bicarbonate of soda, baking powder and salt together in a large bowl to combine. Then stir in the sugar, add all the dried fruit and nuts and mix together with your hands. Add the beaten eggs and mix thoroughly with either a rubber spatula or your hands, which will probably make a much better job of it! Preheat the oven to 160°C/325°F/Gas 3. Grease and line two 20x10cm loaf tins (don’t forget to grease the sides too). Divide the mix between the tins and put both of them on a low shelf in the oven and bake for 30-40 minutes. When you take them out, the tops will be golden brown. Leave to cool in the pan. Serve sliced very thinly with some cheddar. Craig Wilson OF Eat on the GreeN MENU Cullen Skink Risotto Roast Loin of Scotch Lamb, Crispy Haggis and Braised Scotch Lamb with Neeps, Tatties and Natural Juices Oatmeal Shortbread, Whisky Chocolate, Scottish Marinated Raspberries and Whisky Caramel Cullen Skink Risotto Serves 4 Ingredients 1 large natural smoked haddock 2 large rooster potatoes, peeled 1 shallot 1 small leek 1 clove of garlic 500ml milk Sprig thyme 50g butter 25g crème fraîche Chervil, to garnish Method Start by finely dicing the shallot and leek. Place them into a pan and gently sweat in the butter without colouring. This should take about 15 minutes. Whilst waiting, cook the fish in simmering milk for 10 minutes and allow to cool slightly. Dice the potato as small and as finely as possible (as this will replace the rice in the dish). Add the crushed garlic and thyme to the onion mix. Then add the potato and stir thoroughly to ensure all is covered in the butter mix. Start adding the milk one ladle at a time, stirring continuously to allow the potato to absorb the milk. The milk should get quite thick just before the potato is fully cooked. At this point, flake the cooked fish into the potato; add the crème fraîche and season with chervil garnish. Roast Loin of Scotch Lamb, Crispy Haggis and Braised Scotch Lamb with Neeps, Tatties and Natural Juices Serves 4 Ingredients FOR the tatties 4 large rooster potatoes, peeled Ground nutmeg 200ml double cream 100g unsalted butter FOR THE ROAST LAMB 1 large loin of Scotch lamb 30g fresh rosemary 30g fresh thyme 1 bulb garlic 20g butter 10ml olive oil Salt and pepper, for seasoning FOR the Neeps 1 large turnip, cut into a large dice 1 shallot, finely sliced 20g butter FOR THE LAMB NECK TERRINE 1 neck of Scotch lamb 1 good quality haggis 1 bottle of red wine 2 carrots 1 leek 1 large onion 1 bulb of garlic 30g fresh rosemary, chopped Roast Loin of Scotch Lamb, Crispy Haggis and Braised Scotch Lamb with Neeps, Tatties and Natural Juices Serves 4 Method FOR the tatties Boil the peeled potatoes in water until soft and drain. Heat the cream and add to the mashed potato. Mix in the cold butter and beat until emulsified. Season with salt to taste. FOR THE ROAST LAMB Trim any fat off the meat. Heat the olive oil in a frying pan, add the meat and brown on both sides. Add the butter, chopped garlic and herbs and baste the meat in these flavours. Place the basted lamb into a roasting tin and cook in a preheated oven for 10 minutes at 200°C/400°F/Gas 6. FOR the Neeps Boil the turnip in water until soft. Cool and reserve for later. Cook the shallot in the butter until caramelised and also reserve for later. FOR THE LAMB NECK TERRINE Brown off the lamb neck in a frying pan and place into an ovenproof dish. Add all the chopped vegetables and wine and braise in the oven at 160°C/325°F/Gas 3 for 5 hours. Once cooked, remove the neck from the liquid and allow to cool slightly. Slice the neck into bite-size pieces and mix into a paste with the haggis. Season by adding the chopped herbs and add a few spoons of the liquor to bind the mixture together; the mixture should be firm. Put the mix onto a baking tray and flatten to approx 2.5cm thick. Set in the fridge. When set, take the meat out of the tray and cut into squares about 15cm x 15cm. Dip into the flour then the egg-wash and coat in breadcrumbs. Reserve until needed. Sieve the remaining braising liquid and place into a pan and reduce to a sauce consistency. TO SERVE Reheat the turnip and onion in the sauce. Deep fry the braised neck at 170°C/350°F/Gas 4 until golden. Carve the sliced loin. On a plate, sit the crispy terrine in one corner. Pipe mashed potato on top, opposite the carved neck with 3 squeezes of turnip and onion. Drizzle all the sauce and serve. OATMEAL SHORTBREAD, WHISKY CHOCOLATE, SCOTTISH MARINATED RASPBERRIES AND WHISKY CARAMEL Serves 4 OATMEAL SHORTBREAD, WHISKY CHOCOLATE, SCOTTISH MARINATED RASPBERRIES AND WHISKY CARAMEL Serves 4 Ingredients Method FOR the Oatmeal Shortbread 100g plain flour 125g butter 62g icing sugar 62g cornflour 30g porridge oats FOR THE OATMEAL SHORTBREAD Heat the butter in the microwave until melted. Mix all the other ingredients in a bowl and add the butter. Mix to form a paste. Let the paste rest in the fridge for 30 minutes then take out and roll on a floured surface to 1/2 cm thick. Cut into 10cm x 2.5cm wide pieces. Place the pieces onto a baking tray and cook in the oven at 130°C/275°F/Gas 1 for 45 minutes, then take out and allow to cool. for the Chocolate 500g dark chocolate (72%) 250g double cream Whisky, to taste for the Marinated Raspberries 2 punnets of fresh raspberries Good quality whisky 50g icing sugar for the Whisky Caramel 300g caster sugar 50ml good quality whisky 150ml water FOR THE CHOCOLATE Melt the chocolate over a simmering bowl of water. When melted, take away from the pot and add the cold cream and mix until smooth. Add the whisky to taste. Line a tray with cling film and pour the chocolate on the tray (the chocolate should be around 3 mm deep) and place in the fridge to set. When set, cut the chocolate a little bit smaller than the shortbread. FOR THE MARINATED RASPBERRIES Mix all the ingredients together gently, trying not to break the fruit. Allow to sit over night. FOR THE WHISKY CARAMEL Put the sugar into a heavy-bottom pan. Add about 50ml of the water and mix to a light caramel. Using a sugar thermometer, heat to a temperature of 107°C. Very carefully take the caramel off the heat and add the rest of the water to stop the sugar cooking. Stir in the whisky and bring to the boil. Take off the heat and allow to cool. To Serve In the middle of the plate, place the shortbread. Sit the chocolate on top and scatter some raspberries around the plate and on top of the chocolate. Drizzle with the caramel and spoon over some softly whipped cream. EAT SCOTLAND
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