Scottish – 4

Carrot and Coriander Soup (serves 1)

Carrot	1 large
coriander	1 sprig
onion	1 medium
Chicken stock	112ml / 1/4pt
garlic	1 clove

Dice the onion and garlic. Chop the carrot. Smash the garlic. Sweat the onion for 2 minutes, then add the garlic and carrot and cook for 2 more minutes. Add the stock and cook till the carrots are very soft. Remove from heat and liquidise. Garnish or blend coriander to serve.

Mushroom Risotto (Serves 1)

Mushrooms	3 large button
Arborio rice	60g / 2oz
Onion	¼ onion
Stock	½ pt
Garlic	1 clove
Vegetable Oil	Drizzle
Unsalted butter	Knob
Fresh herbs	Choice
Olive oil	1 tablespoon

Slice the mushrooms. Wash the rice. Finely dice the onion. Chop the herbs. In a pan, cook the mushrooms in a little oil. Remove and keep warm. In the same pan, sweat the onions in the butter, but do not allow to colour. Add the rice and garlic. Add the stock a little at a time. Cook on a low heat till the rice has absorbed the stock and tender. Add the mushrooms and herbs.

Poached Salmon with A Basil Butter Sauce (serves 1)

salmon	1 fillet
water	150ml / 1/3pt
basil	sprig
butter	knob

Chop the herbs. Mix in with the butter. Poach the salmon for 6 minutes in the water. Remove the salmon and keep warm. Reduce the stock. Add the herb butter and whisk into sauce.

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 160degC/Gas mark 4 for 40 minutes or until tender.

Bread And Butter Pudding (serves 8)

bread	12 slices
butter	125g / 4oz
eggs	8
caster sugar	175g/ 6 oz
vanilla	drop of essence
milk	300ml / 1/2pt
double cream	300ml / 1/2pt
sultanas	60g / 2oz
marmalade	125g / 4oz

Soften the butter. Separate 6 eggs – you only need the yolks. Grease a 3pt oven proof dish with some of the butter. Make 6 bread and marmalade sandwiches. Cut the sandwiches into triangles. Place sultanas in the dish with sandwiches on top. In a bowl, whisk together 2 whole eggs and 6 yolks and sugar. Mix the milk, cream and vanilla in a pot. Bring to the boil. Add in the egg mixture while stirring. Pour half the egg mix over the bread. Let it soak. Pour in the rest of the mix and the rest of the sultanas. Cook for 20-30 minutes at Gas mark 4/ 180decC/ 350 deg F.

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Scottish – 3

Forest Mushroom Soup (Serves 1)

Closed cup mushrooms	4 oz
Onions	1 oz
Garlic	¼ pint
Chicken stock	¼ pint
Butter	½ oz
Thyme	1 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

Oranges	8
Caster sugar	120g / 4 oz
Whisky	dash
Water	60ml / 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 meat	60g / 2 oz
Small sweet potato	½
Coriander	1 sprig
Plain flour	For dusting
Butter	30g / 1 oz
Lemon	1/8

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 lentils	60g / 2 oz
Olive oil	60ml / 2 fl oz
Rice wine vinegar	30 ml / 1 fl oz
Shallot	1
Vegetable stock	60ml / 2 fl oz
parsley	1 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 Potato	4
Vegetable oil	4 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)

Haggis	60g / 2 oz
Turnip	60g / 2 oz
Maris piper potato	60g / 2 oz
butter	30g / 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)

Cod	1 fillet
Cheddar	90g / 3 oz
Plain flour	60g / 2 oz
Butter	60g / 2 oz
Milk	112ml / ½ pt
Eggs	2
Parsley	1 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)

Leek	½
Potato	1
Onion	½
Vegetable stock	1/2pt
Double cream	2 tablespoons
Chives	pinch
Butter	25g / 1oz
Baguette	1/4

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

Tomato	1
Chilli	To taste
Garlic	To taste
Salt and pepper	To taste
Caster sugar	Pinch
Thyme	Sprinkle of leaf
Soya sauce	Splash
Vegetable oil	Drop

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 lentils	1 oz
Vegetable stock	2 fl oz
Carrot	½ oz
Celery	½ oz
Leek	½ oz
Shallot	Half

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)

chicken	1 fillet
Black pudding	30g / 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 mussels	225g / 8oz
garlic	1 ½ cloves
white wine	½ glass
cream	112 fl oz / 1/4pt
onion	½
chives	few 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

Apple	1
Puff pastry	10  1.5inch rounds 1/4inch thick
Brown sugar	60g / 2oz
Butter	60g/ 2oz
Double cream	2 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.

Scottish – 1

Cullen Skink (serves 4)

smoked haddock (un-dyed)	2
onions	2
potatoes	600g / 1.25lb
water	450ml / 1pt
unsalted butter	25g / 1oz
white pepper	to taste
chives	sprinkle
milk	dash

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)

chicken	1 breast
onion	1/4
haggis	2 teaspoons
tarragon	4 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

onions	2 oz
whisky	splash
double cream	2 fl oz
course grain mustard	¼ teaspoon
butter	1 oz
crushed black pepper	to 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 potatoes	450g / 1lb
turnip	450g / 1lb
onion	1 medium
chives	2
butter	60g / 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)

mushrooms	225g / 8oz
pearl barley	225g / 8oz
veg stock	300ml / 2/3pt
onion	¼
garlic	1 clove
bay leaf	2
tarragon	1 sprig
vegetable oil	tablespoon

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)

oatmeal	15g / 1/2oz
honey	2 tablespoons
double cream	225ml/ 1/2pt
whisky	1 dash
raspberries	punnet
mint	1 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.

Comfort Food

Pea & Ham Soup

Dried split peas	50g / 2oz
Ham stock	450 ml / 1 pt
potato	1 small
Cooked ham	Pieces
onion	1 large
Butter	50g / 2oz

Soak peas for 24 hours. Chop onion and peel and chop the potato. Chop the cooked ham. Melt the butter in a pan, Add the onion. Cook until softened. Add the potato and peas. Cover with stock. Bring to the boil. Simmer for 20 minutes until the peas are soft. Roughly mash.

Braised Red Cabbage (Serves 2)

Red cabbage	¼
Sultanas	2 oz
Red current jelly	2 table spoons
Red wine	½ pt
Apple	1 small green
butter	2 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.

Rosemary Baby Potatoes Roasted (serves 4)

baby potatoes	450g / 1lb
rosemary	1 sprig
vegetable oil	1/4pt
salt	pinch

Mix the oil, salt and potatoes together and lay on a roasting tray. Add salt. Place in the oven 160degC/Gas mark 4 for 40 minutes or until tender. Add rosemary 5 minutes before the end.

Roast Rib of Beef – Topside or Sirloin or Ribeye

Beef
Salt & pepper	To your taste

Season meat and place in a large tray in the oven. The cooking time will depend on the size of the joint.

Yorkshire Pudding

eggs	4 large
milk	337 ml / ¾ pt
water	112 ml / ¼ pt
Plain flour	For paste

Beat eggs slowly in a bowl. Add the milk and water. Slowly add the flour until you make a thick batter. Season. Let rest for 30 minutes.

Fill trays with oil and heat in the oven. When hot, pour oyt excess oil. Fill with batter. Put in oven at 220 deg C / Gas Mark 7 for 10-15 minutes. Then reduce to 200 deg C / Gas Mark 6 for another 5 minutes. Then reduce again to 180 deg C / Gas Mark 5 for another 10 minutes until crisp.

Butterscotch Sauce

brown sugar	30g / 1oz
Butter	30g / 1oz
Double cream	dash

Melt the butter. Add the sugar. Cook the sugar until it caramelises. Add the cream

Sticky Toffee Pudding (serves 4)

Butter	2 oz
Caster sugar	6 oz
Chopped dates	6 oz
Self raising flour	6 oz
Baking soda	1 table spoon
Eggs	2
Water	½ pt
Vanilla essence	Splash

Preheat oven to 180ºC/360ºF. Cream together the butter, sugar and vanilla. You can do this by beating it in a bowl with a wooden spoon for about 5 minutes, taking care to break up the crystals and smooth the mixture out as much as possible. Or do it using an electric blender if you prefer. Add the eggs, one at a time, beating in after you’ve added each egg. Fold in the flour. Now, bring the water to the boil and add the dates. Add the baking soda and immediately take the pan off the heat. Let it cool slightly, then add to the mixture.

Pour the mixture into a greased cake-tin (make sure you use one with enough room for the cake to rise!). Bake in the oven for 40 minutes, until a skewer inserted into the cake comes out clean. Remove from the oven and set aside to cool a little while you make the sauce. To make the sauce: Mix the four ingredients in a saucepan. Heat gently, stirring often to make sure that the mixture doesn’t separate.

Once the mixture looks like a smooth sauce and is nice and warm, it’s ready. Don’t allow it to bubble. Divide the cake into portions and poke holes all over the top with a skewer or chopstick. Pour the sauce over the top of the cake, making sure it gets in the holes. Serve with cream, custard, or ice-cream.