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Scottish – 2

Leek and Potato Soup with Sippets (serves 1)

Leek½
Potato1
Onion½
Vegetable stock1/2pt
Double cream2 tablespoons
Chivespinch
Butter25g / 1oz
Baguette1/4

Peel and chop the onion and potato.  Very finely slice the leek.  In a pot warm the butter.  Add the onions. Cook without colour for 3 minutes. Add the potato and stock. Simmer for 10 minutes. Add the leeks . Cook for another 2 minutes. Liquidise and return to the pot, add the cream. Season. Meanwhile, slice the baguette into squares. Bake till golden brown. Serve with chopped chives.

Slow Roasted Tomato

Tomato1
ChilliTo taste
GarlicTo taste
Salt and pepperTo taste
Caster sugarPinch
ThymeSprinkle of leaf
Soya sauceSplash
Vegetable oilDrop

Finely chop garlic and chilli. De-core and half tomato. Put all of the above ingredients on the tomato. Place on lightly greased, grease proof paper or silicon mat. Bake in the oven at 125 deg C for 60-90 minutes.

Red Lentil Broth (Serves 1)

Red lentils1 oz
Vegetable stock2 fl oz
Carrot½ oz
Celery½ oz
Leek½ oz
ShallotHalf

Chop carrot, celery leek and shallot. Cook vegetables in a pan with a dash of vegetable oil for 1 minute. Add lentils for 10-15 seconds then add the vegetable stock. Bring to boil and simmer until lentils are “al dente”. Season with vinegar and olive oil

Chicken stuffed with Stornoway black pudding (serves 1)

chicken1 fillet
Black pudding30g / 1oz

Mash the black pudding. Make a pocket in the chicken and insert the black pudding. Fold fillet into flap and put in oven for 8 minutes at 200degC.

Rosemary Baby Potatoes Roasted (serves 4)

Baby potatoes 450g / 1lb
Rosemary 1 sprig
Vegetable oil 1/4pt
Salt pinch

Mix the ingredients together and lay on a roasting tray. Add salt. Place in the oven 200degC/Gas mark 6 for 20-30 minutes or until tender.

Mussels in White Wine (per person)

fresh mussels225g / 8oz
garlic1 ½ cloves
white wine½ glass
cream112 fl oz / 1/4pt
onion½
chivesfew strands

Dice the onion and chop the chives. Heat a thick bottomed pan. In a bowl put the mussels, wine, garlic and onion. When the pot is hot pour the contents of the bowl into the pot and cover with a lid. When all the mussels have fully opened, add the cream and chives. Stir with a spoon.

Caramel Apple  Tart

Apple1
Puff pastry10  1.5inch rounds 1/4inch thick
Brown sugar60g / 2oz
Butter60g/ 2oz
Double cream2 fl oz

Cut the apple into 1/2 inch slices. Place the apple on each round and cook in the oven at 200deg C / gas mark 6 for 7 minutes. Boil the brown sugar, butter and cream and whisk together to form the toffee sauce. Coat each tart with sauce.

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Author: Brian Hannan

I am a published author of books about film - over a dozen to my name, the latest being "When Women Ruled Hollywood." As the title of the blog suggests, this is a site devoted to movies of the 1960s but since I go to the movies twice a week - an old-fashioned double-bill of my own choosing - I might occasionally slip in a review of a contemporary picture.

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