Vegetarian – 2

Duo of Red & Yellow Pepper Soup (serves 2)

red and yellow peppers1 of each
Vegetable oil1/2 tablespoons
garlic1/2 cloves
onion1/3
veg/chicken stock225ml / 1/2pt
basil1 leaf

Finely chop the onion. Chop the garlic. Chop the peppers. In a pot, heat the oil, sweat the onions for 2-3 minutes till the onions are softened. Add the garlic and mix. Split the onions between two pots. Put the red peppers in one pot and the yellow peppers in the other. Cook for a minute. Add the stock. Bring to the boil and simmer for 10 minutes. Liquidise till the soup is smooth. Pour the two different soups into the same bowl at the same time. Garnish with basil leaf.

Butternut Squash Risotto (per person)

Butternut squash1/4
arborio rice60g / 2oz
onion¼
stock1/4  pt
garlic1 clove
butterknob
fresh herbschoice
Vegetable oil1 tablespoon

Chop the butternut squash. Lay the squash on a baking tray and brush with butter. Put in the oven for 8 minutes at 180 deg C / gas mark 5.  Wash the rice. Finely dice the onion.  Chop the herbs. In a pan, sweat the onions in the butter but do not allow to colour. Add the rice and the garlic. Add the stock a little at a time. Cook on a low heat till the rice is tender and has absorbed the stock. Place to one side and keep warm. Add the squash and mix into the rice.

Houmous

chick peas (cooked)455g
Garlic2 cloves
Lemon1 (juiced)
Tahini2 tbls
Cumin seeds2 tbls
Salt and pepperTo taste
Fresh coriander2 sprigs (optional)

Crush cumin seeds. Add all ingredients together and liquidise.

Indonesian Vegetarian Curry with Coconut Milk (serves 4)

red pepper1
red chillies2
fresh ginger1 inch fresh piece
raw cashew nuts32
onion1 medium
garlic3 cloves
cumin powder2 teaspoons
cloves2
Cinnamon powder or crushed cinnamon1 teaspoon or 1 inch stick
coconut milk14oz can

Finely chop the pepper, chillies, ginger, onion and garlic. Heat a little oil in a pan. Add in the pepper, chillies, ginger, onion, garlic, cumin, cloves, cinnamon and cashew nuts. Cook for 2 minutes. Add the coconut milk and stir. Empty into a food processor and blend. Pour back into the pan. Bring to the boil. Then simmer for 15 minutes.

Lemongrass-Scented Rice

Basmati rice225g / 8oz
Small onion1
Vegetable stock450ml / 1pt
lemongrass1 stick

Dice the onion and slice the lemongrass. Add the stock. Cook in the oven for 20 minutes at 180 deg C.

Thai

Hot and Sour Soup (serves 1)

Soya sauce1 tablespoon
Prawns (peeled and cooked)6
Vegetable stock112ml / 1/4pt
Lemongrass¼ stick (optional)
Mushrooms2
Spring onion½
Coriander1 sprig
Red chilli½
Lime½
Fish sauce1 tablespoon

Beat the lemon grass with the back of your knife to extract the maximum flavour. Slice the mushrooms. De-seed and finely shred the chilli. Remove the stalks from the coriander. Place the stock, lemongrass and coriander stalks in a pot and simmer for 5 minutes. Strain the stock and return to the saucepan. Add the mushrooms and simmer for 1 minute. Add the prawns, lime juice, spring onion, coriander, chilli and sauces

Caramelised Pineapple (serves 8)

pineapple1
Caster sugar4 tablespoons
Unsalted butter50g / 2oz
orange1

Peel, slice and core the pineapple. Juice and zest the orange. Heat a dry frying pan and pan fry the pineapple until golden brown (the natural sugar will come out and caramelise). To make the sauce, sprinkle the sugar into a pan in some water. Allow to dissolve and turn a light amber. Add the butter and orange zest and orange juice. Bring to the boil and reduce.

Thai Green Chicken Curry (serves 1)

chicken1 fillet
Green curry paste3 tablespoons
Coriander2 sprigs
lime1
Caster sugarPinch
Coconut milk1/8 can
Fish sauce2 tablespoons
oil1 tablespoon
basil1 sprig

Chop the coriander and basil. Slice the chicken into thin strips. Heat the oil in a saucepan. Add the curry paste and cook for 1 minute. Stir in the coconut milk. Cook for 5 minutes. Add the chicken and sugar. Season. Simmer for 3 minutes or until the chicken is cooked. Stir in a spoonful of coconut milk, a squeeze of lime, the basil and coriander.

Coconut Ice Cream Parfait (serves 8)

Eggs6
Caster sugar150g / 6oz
Coconut milk1 tin
Double cream450ml / 1pt

Whisk the cream to soft peaks. Set aside in the fridge. Separate the eggs. In a pan, boil the sugar with the coconut milk to a light soup. In a bowl, combine the coconut syrup and whisk over a pot of boiling water until white and doubled in bulk, taking care not to scramble the eggs. Remove the bowl from the heat and continue to whisk until cold. Fold together the egg mixture with the double cream. Place mix in a mould and freeze for 5 hours.

Baked Julienne of red pepper and mushrooms with ginger and soy

Red pepper½
Onions¼
Mushrooms2
GingerSmall piece
Soya sauceDash
Chilli1/8 (to taste)
CorianderSprig
Spring onion1
Leek1/6
Cashew nuts8
Green cabbage1 oz

Cut all vegetables into strips (julienne) and place on lightly oiled (sesame oil) parchment paper. Sprinkle nuts and soya sauce and coriander on top. Season. Make a sealed envelope and bake in hot oven (pre-heated at 200 deg C) for 10 minutes, remove and serve.

Thai Green Curry Paste

Fresh green chillies10
shallots2
garlic6 cloves
ginger1 inch
Lemon grass2
limes2
coriander2 tablespoons
White peppercorns4
Coriander seeds1 tablespoon
Cumin seeds1 teaspoon

Slice the ginger, garlic, lemongrass and shallots. Chop the coriander. Halve and de-seed the chillies. Zest the limes. Gently toast the peppercorns, coriander seeds and cumin seeds. Crush to a paste using a pestle or the back of a knife. Combine all the ingredients in a food processor. Refrigerate in a sealed container until ready to use.

Prawn and Sesame Toast (serves 4)

Peeled and cooked prawns50g / 2oz
White fish fillet50g / 2oz
Egg1
Natural yoghurt2 tablespoons
Chilli powder1 spoonful
Spring onion1
White bread2
Sesame seeds2 tablespoons

Finely chop the spring onion. Cut the crusts from the bread. Remove bones from the fish. Separate the egg and beat the white. Puree the fish and prawns. Add the yoghurt, chilli powder and blend till smooth. Season. Lightly oil a tray and place the bread slices on it. Spoon the fish paste on the bread and spread evenly. Brush with the beaten egg and coat with sesame seeds. Cook in the oven at 200degC until golden brown.

Seafood

Scallops with Julienne Spaghetti of Vegetables

Scallops1
Carrot1
Courgette1
Leek50g
Lemon1
ChivesPinch
Butter25g
Vegetable oil2 tablespoons

 
Trim the scallops. Cut the carrot, courgette and leek into long strips.  Melt the butter and add the carrot. Reduce heat, cover and sweat for 2 minutes, add the leek and courgette and sweat for 1 minute. Season.  Brush scallops with oil.  Pre-heat pan and fry for 40 seconds on either side until golden brown and just cooked. Season. Add a squeeze of lemon.  Place scallops on the spaghetti.

Lobster Bisque with Langoustine and Brandy (serves 4)

 Live lobster1 small
 Langoustine heads 12
Carrot1
Tomato puree1 teaspoon
Paprika½ teaspoon
Onion1
Celery stick1
Garlic1 clove
Bulb fennel½
Tomato1
Dry white wine¼ pint
Fish stock½ pint
Cold water½ pint
Olive oil3 tablespoons
Tarragon, basil, thyme2 sprigs of each
Bay leaf1
White peppercorns¼ teaspoon
Plain flour60g / 2oz
Coriander seeds¼ teaspoon

 
Cook the lobster for 15 minutes per lb in boiling water, then cool. Crack open and extract the meat.  Chop the carrot, garlic, onion, celery, fennel and tomato. Heat the oil in a large pan. Saute the langoustines for 5 minutes until pink. Saute the vegetables until golden brown, add the tomato, plain flour tomato puree and paprika. Add wine and reduce by half. Add the stock, water and remaining ingredients. Simmer for 20 minutes until reduced by half. Strain through a fine sieve. Season. Put the brandy in the bottom of the bowl and swirl round. Put the lobster in bottom of bowl and pour bisque on top to heat. Serve with a swirl of double cream.

                                                                        =>

Crab and Avocado Gateau with Lemon Dressing

Good quality white crab meat50g
Avocado½
Red onion½
Lime1
Red chilli1 cm piece
Coriander1 tablespoon
Rocket or red chard leafHandful
Lemon1
Olive oil2 tablespoons
Plum tomato1
Caster sugarPinch


De-seed the tomato then finely dice.  Very finely dice the avocado and red onion. Finely chop the coriander and chilli. In a bowl mix together the avocado, red onion, coriander, chilli, tomato and the juice of half a lime.  Season. Add a pinch of sugar.  In a separate bowl loosen the white crab with your fingers and season. Add a little lemon juice. For the dressing, whisk together 1 spoonful of lemon juice, 3 spoonfuls of olive oil, and pinch of sugar. Season. Using a metal ring, half fill with the crab, then top with the avocado mix,   Dress the leaves with lemon dressing. Place on top. Spoon more dressing round the plate. 

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.

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.

Meat and Game

Chorizo & Spinach Soup (serves 1)

Chorizo sausage50g / 1.5oz
Spinachhandful
Onion¼
Potato¼
Garlic1 clove
Vegetable stock225ml / ½ pt
Double cream2 tablespoons
Vegetable oil2 tablespoons
chivespinch

Chop the onion and garlic. Peel and dice the potato. Chop the chives. Peel and dice the chorizo. Wash and pick the spinach. In a pan, heat the oil and cook the onion and garlic without colour for 3 minutes. Add the potato and stock. Simmer until tender. Blend. Add the remaining oil and cook the chorizo. Add the spinach. Cook for 1 minute. Add the blended mixture and warm through. Add the cream. Season. Sprinkle with chives.

Pave of Venison

Venison loin100 g
Shallot2
Rosemary1 sprig
Salt & pepperSeasoning
Butter25 g

Pan fry the version in hot oil till well coloured on both sides. Roast the shallots with rosemary. Season, then place in the oven topped with butter for 6-7 minutes at 200 deg C. Leave to rest. Carve.

Red Onion Relish

red onions2
sugar90g/ 3oz
red chilli (optional)1

Slice the onions and (if using it) chilli. Cook till liquid released from the onion. Add the sugar. Cook for 10 minutes or until the mixture is sticky. Leave to cool slightly.

Beef Wellington (serves 1)

Fillet steak100g / 3oz
Puff pastry100g / 3oz
shallot1
Button mushrooms4
sherrySplash
Double cream1 tablespoon
tarragon1 sprig
egg1
Vegetable oil2 tablespoons

Make the egg wash. Finely chop the shallots. Dice the mushrooms. Chop the tarragon. Heat one tablespoon of oil in a pan. Season and sear the beef until nicely coloured. Remove the beef . In the same pan, heat the remaining oil. Add the mushrooms and cook till golden brown. Add the shallots. Cook for 1 minute. Add the sherry. Reduce until evaporated. Add the cream. Simmer until thick. Season. Remove from heat and add the tarragon. Allow to cool. Roll out the pastry to a large circle. Place the mushroom mix in the middle and the beef on top. Brush the surrounding pastry with the egg wash. Fold over the beef, sealing the pastry with egg wash as required. Turn over and brush with egg wash. Bake in the oven for 20 minutes at 160decC.

Baby Roast Potatoes Roasted in Duck Fat

Baby potatoes 450g / 1lb
Rosemary 1 sprig
Duck Fat 1/4pt
Salt pinch

Mix the ingredients together and lay on a roasting tray. Add salt. Place in the oven 160degC/Gas mark 4 for 40 minutes or until tender.

Duck Liver Parfait

Trimmed duck liver½ kg / 1.1lb
onion1 large
garlic4 cloves
Streaky bacon225g / 8oz
butter2256g / 8oz
cognac½ cup

Chop the onion, crush garlic and lardon bacon. Melt the butter in a pan and seal the bacon and livers. Add the onion and garlic until soft. Add cognac. Season. Cook for 20 minutes until cooked. Blend until smooth. Adjust seasoning. Chill till set. Cover with clingfilm or melted butter.

Gluten Free Baking

Bread Loaf

Gluten & wheat free white bread flour blend450g / 1lb
vinegar1 teaspoon
salt1/2 teaspoon
easy blend yeast2 teaspoons
sugar2 tablespoons
Tepid milk325ml / 11 fl oz
eggs2
oil6 tablespoons

Beat together in a large bowl the eggs, milk and vinegar. In another bowl, mix together the flour, yeast, salt and sugar. Add the two mixtures together to a sticky dough. Add the oil while continuing mixing. Oil a 1 kg/ 2.2lb bread tin and put the dough in the tin. Cover and put in a warm place and prove for 1 hour.

Bake in a pre-heated over for 45 minutes at 220 deg C / Gas Mark 7.

Cup Cake (makes 12 ordinary sized or 8 bumper sized)

Butter or Margarine150g / 6 oz
Caster sugar150g / 6 oz
Eggs3 medium
Vanilla extract½ teaspoon
milk5 tablespoons
Self raising flour150g / 6 oz

Heat the oven to 180C/350F/Gas 4. Mix together the butter and sugar until the mixture is fluffy and light. Beat in the eggs and vanilla. Beat in the flour and milk. Divide the mixture the cupcake cases.. Fill up to no more than three-quarters. Bake for 10-15 minutes in a preheated oven at 200 deg C / Gas Mark 6. .

Butter Icing for Cup Cakes

Butter, softened140g / 5 oz
Icing sugar280g / 10 oz
Milk½ teaspoons
Food colouringFew drops

Beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. Then add the remaining icing sugar with one tablespoon of the milk. Beat until creamy then add the food colouring and mix well. Add extra icing sugar to thicken or a little extra milk to make more runny if necessary.

Victoria Sandwich

Butter or Margarine150g / 6 oz
Caster sugar150g / 6 oz
Eggs3 medium
Vanilla extract½ teaspoon
milk5 tablespoons
Self raising flour150g / 6 oz

Heat the oven to 180C/350F/Gas 4. Line 2x18cm/7in cake tins with baking parchment Mix together the butter and sugar until the mixture is fluffy and light. Beat in the eggs and vanilla. Beat in the flour and milk. Divide the mixture the cupcake cases.. Fill up to no more than three-quarters. Bake for 10-15 minutes in a preheated oven at 200 deg C / Gas Mark 6. Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool. Sandwich the cakes together with jam, whipped cream and berries.

Fruit Scones ( makes 4 large ones)

Gluten free bread flour450g / 1lb 
Caster sugar80g / 3oz
Butter at room temp80g / 3 oz
Mixed dried fruit50g / 2 oz
Eggs3
Milk250ml / 8.5fl oz
Extra flour dustingLittle
Dried fruit50g / 2oz
Gluten free baking powder5 teaspoons

Preheat the oven to 220C/425F/Gas 7. Sift the flour and salt into a bowl and add the butter. Rub lightly until the mixture looks crumbly. Add the sugar, 2 eggs and baking powder and turn gently with a wooden spoon. Add half the milk, turning gently. Add the remaining milk a  little at a time to form a dough. Turn it out on to a lightly floured working surface. Now roll it out very lightly to a round at least 2.5cm/1in thick, then cut the scones. Place the scones on the lightly greased baking sheet and leave to rest for a few minutes. Beat the remaining egg to make a glaze and brush the scones. Bake them in the middle of the oven for 15-20 minutes or until they are well risen and golden brown.

Chocolate Chip Muffins (makes 8)

Gluten free plain flour225g / 8oz 
Caster sugar70g / 2oz
Eggs2
butter112g / toz
Milk125 ml / 4 fl oz
Baking powder1 teaspoon
Chocolate buttons170g/ 6oz

Butter and eggs should be atom temperature. Cream the butter until soft. Add the sugar. Beat until light and fluffy. Beat in the eggs one at a time. In a bowl, sift the flour and baking powder then sift it again. Fold into the butter mixture, alternating with the milk. Stir in the buttons. Divide the mixture between the cake trays or gently spread into paper or silicon cupcakes. Fill up to no more than three-quarters. Bake for 25-30 minutes. Allow to cool for 10 minutes.

Scottish – 1

Cullen Skink (serves 4)

smoked haddock (un-dyed)2
onions2
potatoes600g / 1.25lb
water450ml / 1pt
unsalted butter25g / 1oz
white pepperto taste
chivessprinkle
milkdash

Peel and finely chop the onions. Peel and finely chop the potatoes. Put the haddock in large pan with 300ml (¾ pt) water. Bring to the boil and simmer for 5-10 minutes until the fish is just cooked. Remove the fish and flake into large chunks. Add the onions and potatoes to the pan with plenty of white pepper. The water should cover the vegetables. If not, add some milk. Cover and cook for 12-15 minutes. Then add the milk and butter and bring to the boil. Then simmer for 3 minutes. Blend. Season. Sprinkle with chopped chives.

Chicken stuffed with Haggis (serves 1)

chicken1 breast
onion1/4
haggis2 teaspoons
tarragon4 leaves

Chop the onion and herbs. Mix together the haggis, onion and herbs. Make a pocket in the chicken, insert herbs and seasoning, fold fillet over hole. Put in oven for 10-15 minutes at 200degC.

Whisky Cream Sauce

onions2 oz
whiskysplash
double cream2 fl oz
course grain mustard¼ teaspoon
butter1 oz
crushed black pepperto taste

Fine chop the onions. Put butter in a pan and heat. Cook chopped onions until soft. Add mustard and whiskey, taking care to flame alcohol. Add cream and reduce to sauce consistency

Clapshot (serves 4)

maris piper potatoes450g / 1lb
turnip450g / 1lb
onion1 medium
chives2
butter60g / 2oz

Peel the potatoes and turnip. Slice the onion. Chop the chives. Cut the potatoes and turnips into small pieces. Boil the potatoes and turnip together. When soft, drain, and dry out. In a pot, melt the butter and caramelise the onions. Finely mash (or use a potato ricer) the potatoes. With a fork, roughly mash the turnip. Mix the turnip and potato together and add the caramelised onions. Check seasoning. Add the chives.

Mushroom Pearl Barley Risotto

(serves 4)

mushrooms225g / 8oz
pearl barley225g / 8oz
veg stock300ml / 2/3pt
onion¼
garlic1 clove
bay leaf2
tarragon1 sprig
vegetable oiltablespoon

Soak the barley in cold water for 24 hours. Tear the mushrooms. Chop the tarragon, onion and garlic. Put the stock in a pot. Drop in the bay leaf, onion, garlic and mushrooms. Cook for 5 minutes. Strain the mushrooms. Reduce the stock by half. Add the barley and wild mushrooms. Cook for 5 minutes or until soft. Add tarragon at the end.  

Whisky Cranachan (serves 4)

oatmeal15g / 1/2oz
honey2 tablespoons
double cream225ml/ 1/2pt
whisky1 dash
raspberriespunnet
mint1 sprig

Toast the oatmeal in the oven, soak with whisky. Whisk the cream into a soft consistency. Add the oatmeal, honey and half the mashed raspberries. Roughly mix. Pipe into glass (disposable piping bags are adequate) layering rest of the raspberries (leaving one). Garnish with raspberry and fresh mint.

Asian – Contemporary

Indian Paneer Cheese (makes ½ – 3/4lb)

full fat milk1 gallon
white wine vinegar50ml / 2fl oz

Heat milk in a thick pan until just about to boil. Reduce heat and add vinegar. Turn off heat. Stir gently. After 1 minute return to heat to help the curds cluster. Pass through a muslin cloth and cheesecloth. Let settle for 15 minutes. Press the curds. Cool down in bowl of iced water. It lasts for 1 week in a fridge, but best to eat straight away.

Thai Lemongrass Omelette (serves 1)

eggs3
lemongrass1
oilfor frying
chilli1
coriandersprig

Chop the chilli. Slice the white section of the lemongrass very thin. Beats eggs. Add lemongrass. Heat the oil in a pan until just smoking. Pour in the eggs in a swirling motion. Cook for just 20 seconds (when brown on bottom) and flip over. Cook for another 20 seconds (when brown on bottom). Serve with chilli and coriander.

Asian Wilted Spinach (serves 4)

baby spinach450g / 1lb
spring onions1 bunch
coriander1 sprig
vegetable oil2 tablespoons
ground coriander1 teaspoon
garlic1 clove
water1 tablespoon
cuminpinch
salt1 teaspoon

Wash and dry spinach. Finely chop coriander. Finely chop garlic. Finely chop the onions. Heat some oil in a pan. Cook the onions for 3 minutes. Add spinach and coriander to the pan. Add spices, chilli and garlic. After 2 minutes, add the water and cook until spinach is tender about 4-5 minutes. Add chilli to taste. Season.

Thai Spiced Marinated Vegetables

with Red Lentils

red lentils60g / 2oz
vegetable stock225ml / 8 fl oz
cumin1 teaspoon
baby carrots4
shallots8
green beans60g / 2oz
white wine vinegar2 tablespoons
vegetable oil1 teaspoon
jalapeno / red pepper???
parsley1 sprig

Soak lentils for 24 hours and then drain. Peel and trim the carrots and shallots. Trim the beans. Chop the parsley. Heat the stock. Heat the oil. Add the lentils and cumin. Cook for 1 minute. Add the stock. Bring to the boil and simmer for 5 minutes. Add carrots and cook for 2 minutes. Add peppers and cook for 2 minutes. Add green beans. Remove from heat and add vinegar. Serve with chopped parsley.

Stuffed Peppers Malaysian Style (serves 4)

red pepper4
vegetable oil1 teaspoon
ginger30g / 1oz
garlic2 cloves
shallots2
curry powder½ teaspoon
ground coriander½ teaspoon
cumin½ teaspoon
cinnamon¼ teaspoon
couscous225g/ 8oz
vegetable stock675ml / 1 ½ pt
coconut milk1 tin
orange1/2
Sweet potato1

Chop the ginger and shallots. Slice the mushrooms. Paste the garlic. Peel and chop the potato. Juice the orange. Mix together the ground coriander and curry powder. Boil the stock. Heat the oil in a pan and cook ginger, garlic and shallots for 3 minutes. Add spices and cook for 1 minute on a medium heat. Add the hot stock and sweet potato. Bring to the boil. Cover and cook for 10 minutes (until potato is soft). Add the milk. Bring to the boil and add the couscous and orange juice. Turn off to allow the couscous to swell. Season. Remove middle from pepper and the top. Smear with oil. Stuff with the mixture. Cook in the oven at 200 deg C/Gas Mark 6 for 10 minutes. Fill with couscous and serve with fresh coriander.

Xmas – a variety of options

STARTERS

Spiced parsnip soup with wild mushrooms (Serves 2)

Parsnip4 oz
Onion2 oz
Potato2 oz
Vegetable stock½ pint
Wild mushroom2 oz
Garlic1 clove
Curry powder (medium-hot)1 teaspoon

Peel and roughly chop onions, parsnip, potato and squash garlic. Pick mushrooms from stock. Roast parsnips, potatoes, onion and garlic with little olive oil and curry powder with salt and pepper at 180 deg C for 30 minutes. When soft put in pan and cover with stock to boil. Blend and finish with grilled mushrooms on top and swirl of double cream, yogurt or crème fraiche.

Smoked Salmon Tartare on Toasted Brioche (Serves 2)

Brioche2 slices
Smoked salmon4 oz
Capers1 oz
Salted/fresh anchovies1 oz
Shallot½
Parsley1 sprig
Extra virgin olive oilDash
LemonWedge

Finely chop all except brioche. Mix salmon, capers, anchovies and shallots with parsley, salt and pepper, and a little extra virgin olive oil. Toast brioche slice on both sides, mould salmon mix into a round shape and place on the brioche with little herb and lemon in middle.

Smoked Salmon Canapes

Cream cheese60g / 2oz
chives30g / 1oz
Smoked salmon112g / 4oz

Beat the cheese and chives and season. Lay out the smoked salmon on clingfilm slightly overlapping. Spread cheese mix on salmon and roll up tight. Chill. Remove clingfilm. Slice..

Melon Martini  Watermelon Shot (serves 4)

Honeydew melon1
watermelon¼
Vodka (optional) 
MintTo garnish

For the shot – peel (what about seeds? )and blend the watermelon and pass through a fine sieve. Chill before serving in a shot glass.

For the martini – peel and seed the honeydew melon. Take out 4 pearls. Blend the rest. Chill. Serve in martini glasses with a single melon ball on a cocktail stick. Garnish with mint. (add optional vodka)

Spiced Parsnip Cappuccino (serves 2)

butter30g / 1oz
Parsnips2
onion¼ medium
Garlic1 clove
Cajun spices1 pinch
Veg/chicken stock225ml / ½ pt

Dice the parsnip into quarter-inch pieces. Finely chop the onions. Paste the garlic. In a pan melt the butter and sweat the onion until soft. Add the garlic and cook for 1 minute. Add the parsnips and spices and cook on a moderate heat for 2 minutes. Add the stock and cook until parsnip is softened. Blend. Add spices and season to taste. Top with frothed heated semi-skimmed milk and grated nutmeg.

Broccoli, Brie & Cranberry En Croute (serves 1)

broccoli1 large stalk
brie1 slice
cranberry1 teaspoon
Puff pastry100-120g / 3-4oz
Egg1

Make an eggwash with the egg. Trim the broccoli. Cook the broccoli in boiling salted water till soft. Cool quickly. Roll out the pastry, placing the broccoli, brie and cranberry in the middle. Eggwash and wrap. Bake for 10-15 minutes or until golden brown at 200 deg C / Gas Mark 6

MAIN COURSES

Roast Turkey & Stuffing

Turkey1
sage8-10 leaves
Sausage meat225g./ 8oz
onion1
white bread6 sclices
butter125g / 5oz
eggs2

Remove legs and bone from turkey, being careful to remove the sinews. Fill with stuffing (see below) and tie and cook for 1 ½ hours at 180 deg / Gas Mark

For the stuffing – chop the onion. Decrust the bread. Dice bread small. Sweat the onions in a pan with the butter until soft. Add the bread and sage. Mix the sausage meat, the eggs and the sage-and-onion mix. Season with salt and pepper.

Turkey, Stuffing & Cranberry En croute (serves 1)

Turkey escalope1
Cranberry sauce1 teaspoon
Puff pastry112g / 4oz
sage4 leaves
onion1 large
Sausage meat60g/ 2oz
butter60g / 2oz
egg2
White bread4 slices

Decrust and dice bread. Make an eggwash from 1 egg. Finely chop the onion. Seat the onion in butter until soft. Add sage and bread. Fold into sausagemeat and agg. Roll in greaseproof paper and bake in oven at 190 deg c/ Gas Mark 5 for 20 minutes.

Roll out the pastry and place the cooked stuffing in the middle with cranberry on top and then the turkey on top of that. Eggwash, wrap and eggwash again. Bake in oven for 15-20 minutes at 190 deg C / Gas Mark 5 until golden brown

Roast Poussin with Celeriac and Shallots (Serves 1)

Poussin1
Celeriac4 oz
Shallots2
Olive oilDash

Place peeled and chopped vegetable on roasting tray with oil and put poussin on top. Season and cook for 45 minutes until juices run clear.

ACCOMPANIMENTS & SAUCES

Gravy

Red wine112ml / ¼ pt
Chicken/veg stock225ml / ½ pt
cornflour2 heaped teaspoons
Tomato paste (optional)1 teaspoon

Don’t make the gravy till the turkey is cooked. When turkey is cooked, remove it from the tray. Drain off excess fat from turkey tray. (For extra colour add the optional tomato paste for 2 minutes before stock until it browns). In a separate pan, add what’s left to the stock and red wine. Bring to the boil. Mix the cornflour with cold water to make a paste and add to the stock to thicken. Pass through a fine sieve and season. .

Bread sauce (serves 1)

White bread2 slices
onion¼
Veg / chicken stock112ml / ¼ pt
butter30g / 1oz

Cut crusts off bread. Dice small. Dice onion. Sweat onions and butter in a pan on a moderate heat until soft. Add the bread and stock. Bring to the boil and mash until it thickens. Season. (You can add double cream if you want)

Baby Potatoes Roasted with Rosemary & Garlic (serves 2)

baby potatoes 175g / 6oz
rosemary 2 sprigs
Vegetable oilTo mix
garlic4 cloves

Mix the potato and oil and lay on a roasting tray and season. Roast for 20-30 minutes at 190 deg / Gas Mark 5. Add peeled whole garlic and roast for another 10 minutes. When ready to serve, add rosemary and toss through potatoes. ,

Nutmeg Bread Sauce (serves 4)

White sliced bread8
Milk¼ pt
Chicken stock¼ pt
Onion½
Nutmeg1 pinch / fresh grated
Garlic1 clove
butter1 knob –  2 oz

Chop onion and garlic. Cut crust off bread and dice. Gently cook onion and garlic in butter , add bread, grated nutmeg, milk and stock, bring to boil and cook for 5 minutes slowly. Stir or blend, season and serve.

To serve

Mix chestnuts with shallots and celeriac. Make rest for cooked poussin. Place nutmeg sauce in ramekin at side with braised red cabbage.

Black Pudding Mash (serves 3)

Stornoway black pudding2 slices
Maris pipers250g / ½ lb
Butter60g / 20z

Peel and dice potatoes. Boil in slated water till soft. Drain. Keep in pot to dry for 2 minutes. Roast the black pudding for 5 minutes in oven at 200 deg C/ Gas Mark 6. Mash the potato. Fold the black pudding into the potato along with the butter. Season

Braised Red Cabbage (Serves 2)

Red cabbage¼
Sultanas2 oz
Red current jelly2 table spoons
Red wine½ pt
Apple1 small green
butter2 oz

Thinly slice cabbage, soak sultanas, peel and dice apple. Fry cabbage in butter when soft and add sultanas and apple. Cook for 2 minutes and add wine and red current jelly. Cook slowly for 25-30 minutes in low heat stirring continuously.

DESSERTS

Pears Poached in Spiced Wine (Serves 4)

Pear (firm)4
Caster sugar100g / 4 oz
Red wine150ml / ¼ pt
Water150ml / ¼ pt
Brandy2 table spoons
Lemon2 strips of rind
Lemon juice1 table spoon
Cinnamon1 stick / 1 teaspoon of ground
Cloves6
Mint sprigsTo decorate
optionalServed cream or crème fraiche

Peel pears leaving stalk intact. Put sugar, wine, water, brandy, lemon peel, cinnamon and cloves in pan and heat gently stirring occasionally until sugar is dissolved. Put pears in pan and bring the pouching liquid to the boil. Cover and simmer gently for 25 minutes or until pears are tender. Turn them occasionally to ensure even cooking. Remove pears from pan, pour over poaching liquid and decorate with mint leaf imitating leaves from pear; serve with crème fraiche or soured cream.

Xmas pudding Ice-Cream (Serves 4-6)

Vanilla pod1
Double cream300ml
Milk300ml
Egg yolks3
Caster sugar175g – 6 oz
Xmas pudding3 oz

Scrape vanilla into milk and cream in pan – heat to boil. Mix egg yolks and sugar, beat till pale. When cream etc boiled add to egg mix beating all the time. Continue beating until cold, add crumbled Xmas pudding and freeze in a container (e.g. a ramekin). Stir well every 30 minutes until frozen. Use soon as at its best as soon as served.

Create your website with WordPress.com
Get started