Whisky Cream Sauce

Image 2 Comments 22/02/2019 the wee caledonian cook

Perfect Little Sauce for my Haggis Scotch Eggs. I always used to buy Whisky sauce ready made, but tonight I decided to give it a try & I’m so glad I did, so easy and so delicious.

Ingredients

1 shallot – finely chopped

1 knob of butter

15ml of Whisky

125ml beef stock

100ml double cream

1 tsp mace

Salt & white pepper to taste

1 tsp parsley to serve (optional)

Melt butter in a pan, medium heat
Add onions and sweat down
Pour in the Whisky then add the beef stock, reduce to a simmer and let the liquid reduce to about 1/3.
Add in the double cream and season with mace, salt & pepper
Warm through and serve.

Overnight French Toast

Image Leave a comment 17/02/2019 the wee caledonian cook

Well…O.M.G! This little dish is soooooooooo tasty, sooooooooooo moreish, soooooooooo naughty, but it is so good! I’ve been wanting to try this for a while now, so this weekend was that weekend. Happy Sunday morning breakfast. Inspired from Lil luna

Makes enough for about 4 large portions or 6 smaller portions

70g butter melted

140g light brown sugar, 30g from sprinkling

Bread with crusts cut off (I used plain bread)

5 eggs – medium

300ml milk

1 tsp vanilla essence

cinnamon as per your taste

2 tbsp butter (not melted)

Icing sugar for decoration (optional)

Maple Syrup

Add the melted butter and brown sugar together and mix thoroughly
Take a casserole dish approx 8 x 12″ and spread the sugar mix over the base
Add a layer of your bread slices
Whisk eggs, vanilla and milk together in a bowl, pour 1/2 the mixture over the bread.
Sprinkle about 15g of the sugar and some cinnamon over
Add another layer of bread slices and butter the slices.
Pour the remaining egg mixture over and sprinkle with leftover sugar and cinnamon.
Refrigerate overnight
In the morning remove from fridge and bake in a preheated oven at 180 deg for approx 45 minutes.
I popped under grill for a minute to gently crisp up and brown a bit more (optional)
Drizzle a little icing sugar and Maple Syrup all over and devour!

Sweet Potato, Butternut Squash & Spinach Curry Burgers

Image Leave a comment 16/02/2019 the wee caledonian cook

Oh yum. In my aim to be eating a bit healthier this year, I took my hand to these little nutritious burgers, they were so delicious and very filling too.

Makes about 6

200g butternut Squash – sliced

200g Sweet Potato – sliced

1 medium onion – finely chopped

1 clove garlic – crushed

1 tsp dried chilli flakes

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried coriander

100g Spinach

Salt & Pepper to taste

Cook the butternut Squash and mash up. (I steamed cooked mine using my steam pot for about 6 minutes)
In a bowl mix the butternut squash, wilted spinach, onion, cumin, paprika, coriander, salt & pepper, chilli flakes & garlic.
Place a cutter onto a sheet of greaseproof paper or plate and fill the cutter with the mixture making individual circles. Approx 2 cm thick.
Heat up the Crisperplate for 2 minutes and cook on Crisp setting for 6 minutes, turn then cook for a further 4 minutes (depending on how well you like them cooked, you can cook for a further 2 minutes for extra brownness) Alternatively, fry in a pan for about 6 mins on medium heat each side with a little oil.
Serve. Yummy!
I added some potato wedges to my crisperplate at the same time for a one pan meal.

Irish Potato Cakes

Image 1 Comment 16/02/2019 the wee caledonian cook

After my recent visit to Ireland and just had to try a proper Irish Potato Cake. They are also known as Fadge or Farl in Northern Ireland and Tattie Scones (potato scones) in Scotland. These are a traditional breakfast item.

Makes about 8

4 potatoes (preferably a starchy potato, such as russet)

3 tbsps plain flour

1 tsp baking powder

Salt & pepper to taste (I use rainbow peppers, more flavour)

1 tsp onion powder

30g melted irish butter

30g irish butter to cook with

Cook and mash potatoes, leave to cool
In a bowl mix the potatoes, flour, baking powder, onion powder, melted butter, salt & pepper into a soft dough like ball.
Flour a work surface and gently flatten to about 1cm thick
With a 3″ cutter, cut out circles.
Heat up a fry pan with the butter or preheat the crisperplate for 2 minutes then add the butter.
Place the potato cakes onto the plate or pan and cook for 3 minutes each side if using a fry pan, or 3 minutes on crisperplate, turn, then a further 2 minutes.
Serve with breakfast items or with a delicious poached egg on top.