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Scottish – 3

Forest Mushroom Soup (Serves 1)

Closed cup mushrooms4 oz
Onions1 oz
Garlic¼ pint
Chicken stock¼ pint
Butter½ oz
Thyme1 sprig

Chop mushrooms, onion and garlic and pick thyme leaves. Add butter to pan then sweat onions and garlic adding mushrooms and thyme, then cover with stock. Boil then simmer to cook. Blend soup and serve.

Oranges in Whisky Caramel

Oranges8
Caster sugar120g / 4 oz
Whiskydash
Water60ml / 2 fl oz

Peel and slice the orange. Heat the sugar in a thick-bottomed pan. Add the water and Drambuie and it will turn to caramel. Pour over the sliced oranges.

Crab & Sweet Potato Fishcakes (Serves 1)

White crab meat60g / 2 oz
Small sweet potato½
Coriander1 sprig
Plain flourFor dusting
Butter30g / 1 oz
Lemon1/8

Peel and chop the potato. Chop the coriander. Boil the potato. Mash and season. Add the potatoes to the crab meat. Add a squeeze of lemon and the coriander. Shape and coat in flour. Pan fry in a little oil. Turn over and add the butter and cook till hot.

Lentil Vinaigrette (Serves 1)

Red lentils60g / 2 oz
Olive oil60ml / 2 fl oz
Rice wine vinegar30 ml / 1 fl oz
Shallot1
Vegetable stock60ml / 2 fl oz
parsley1 sprig

Chop the parsley. Finely dice the shallot. Put the lentil in a pan and cover with the stock. Boil until just cooked. Drain the lentils. Add the rest of the ingredients to the drained lentils and season.

Skye Bridge Chips (serves 4)

Sweet Potato4
Vegetable oil4 tablespoon

Peel the potato and slice longways. Place in oven tray. Drizzle with oil. Cook for 10-12 minutes.

Gateau of Haggis, Neeps & Tatties (Serves 1)

Haggis60g / 2 oz
Turnip60g / 2 oz
Maris piper potato60g / 2 oz
butter30g / 1 oz

Peel and chop the turnip and potato. Keep separate. Separately, boil broth. Drain. Mash. Season. Divide the butter between the two. Place the haggis in a ring, then the mashed turnip on and potato to fill. Put in the oven for 10 minutes at 200 deg C. Remove the ring and serve

Baked Cod with Cheddar Rarebit Crust (serves 1)

Cod1 fillet
Cheddar90g / 3 oz
Plain flour60g / 2 oz
Butter60g / 2 oz
Milk112ml / ½ pt
Eggs2
Parsley1 large sprig

Separate the eggs, you only need the yolk. Grate the cheese. Melt the butter and add the flour. Mix. Slowly add the milk to thicken the sauce. Add cheese slowly, stirring. Remove from heat and leave to cool. Season. Add the egg yolks and parsley. Spread over the fish. Bake in a pre-heated oven for 5-8 minutes at 2000 deg C until golden brown.

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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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