Haggis, Leek & Beetroot Lasagne

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Haggis, Leek & Beetroot Lasagne

The Noble Haggis is a traditional Scottish dish, it is positively celebrated especially on 25th January each year, the birthday of Robert (Robbie/Rabbie) Burns whose 18th century poem ‘Address to a Haggis’ was instrumental in ensuring the Haggis’s place in the nations hearts.

Haggis is made from the meat & insides of sheep consisting of the heart, liver and lungs then combined with onions, oatmeal, suet, seasoning & spices. The mix is then stuffed into the sheep’s lining of the stomach and boiled. Haggis, Neeps & Tatties is the most common dish but I have been experimenting with what more we can do with this traditional food. This dish is definitely now on my Top list of comfort dishes, so filling, so satisfying & full of flavour.

Serves 2 large/ 4 small portions

450g Haggis, chopped into bite size pieces

300ml Creme Fraiche

150g Tangy White Cheese, grated

1 Leek, sliced

150g Cooked Beetroot (not pickled) – (dry with kitchen paper and using a kitchen glove, grate it coarsely)

Lasagne Pasta Sheets

Cracked Black/ Rainbow Pepper

  1. Pre-heat the oven to 180 deg c.
  2. Combine the creme fraiche and half the cheese, warm through in a pan on low heat to form a smooth sauce (do not boil as it will cause the creme fraiche to curdle), set aside.
  3. Put a little spray oil in a pan and gently fry the leeks until softened. Add in the haggis and beetroot, mix through until combined and warmed through.
  4. Pile half the haggis mixture into an ovenproof dish, arrange the pasta sheets on top, then the remaining haggis onto the pasta sheets and then another layer of pasta sheets. Cover the top with the white sauce, season with pepper and sprinkle over the remaining cheese. Bake for about 35 minutes until bubbling and golden. Remove & Enjoy.

Haggis, Leek & Cheesy Potato Pie

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Haggis, Leek & Cheesy Potato Pie

This is definitely one for my Top 10 home comfort food dishes.

Love it or loathe it, haggis is firmly established as Scotland’s national dish – to the extent that it has become an indelible part of the nation’s cultural identity, along with whisky, bagpipes and shortbread.

The savoury meat pudding – consisting of sheep’s offal (most commonly lungs) mixed with suet, oatmeal, onion and spices, then boiled in a bag.

“Gie her a Haggis” – Robert Burns helped popularise haggis in Scotland

The Burns connection goes back to his 1786 poem ‘Address to a Haggis’, in which he immortalised the dish as the “great chieftain o the puddin’-race”.

In the 232 years since Burns committed his love of haggis to poetry, the dish has become a symbol of Scottishness, and is traditionally served with neeps and tatties (turnip & mashed potato) – along with a dram of Scotch of course.

My local butcher Forbes Raeburn in Huntly makes amazing Haggis & inspired by a chef in Dumfries from the Caven’s Arms, I just had to give this dish a try. Their Haggis, Leek & Cheese Melt is so tasty. I am now curious as to what other flavours compliment Haggis so watch this space.

Serves 4

600g Haggis

4 Leeks, sliced

4-5 Large Floury Potatoes, peeled and chopped into chunks. I used Scotty Brand (you could also use King Edward or Maris Piper)

100g Grated Cheese, I use Cambus O’May Cheese as it has a creamy texture and strong flavour, perfect for Haggis (any good Cheddar would also work)

3 Tbsp Butter

Salt & pepper to taste

  1. Cook the Haggis as per packet instructions.
  2. Melt 1 tbsp of butter in a pan on medium heat and saute the leeks until soft.
  3. Place potatoes in a pan of water, bring to the boil then simmer until soft. Mash with 1 Tbsp of butter. Season.
  4. Pre heat your oven to 180 deg.
  5. Spread the cooked haggis into a casserole dish, then layer the leeks and mix, fork the potatoes over the haggis mixture and sprinkle over the grated cheese. Season with some cracked pepper then place into the oven and cook for about 20-25 minutes until the cheesy potato topping is slightly browned and crispy.
  6. Serve with some fresh vegetables for a nutritious and filling meal.

Braised Scottish Steak with Root Veg Mash

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Braised Scottish Steak with Root Veg Mash

I am always looking for healthier options but without compromise on flavour and enjoy sourcing locally. I started growing my own vegetables last year too and plan to grow more next year, so this recipe uses up homegrown tatties, onions and carrots from my garden (my swede are not quite ready yet).

My local butcher Forbes Raeburn in Huntly provided me with some delicious diced beef this weekend, my initial plan was to make a steak pie for Sundays dinner but having vegetables to use up, this little recipe was the outcome and definitely one I will make over and over again. End of summer is fast approaching and the colder days to set in soon, this recipe is a sure winner for all the family to warm you up from the inside. Very nutritional too as it’s high in protein, low in saturated fat and packs in your vegetable count.

Serves 4

For the Stew

1 Medium Potato, diced small

2 Celery Sticks, chopped small

2 Garlic Cloves, crushed

750g Diced Beef

1 Beef Stock Cube

1 Large Onion (or 2 medium)

1 Carrott, diced small

1 Tsp Dried Thyme

1 Tbsp Tomato Puree

2 Tsps Brown Sauce

2 Tbsp Worcestershire Sauce

Salt & Black Pepper to taste

For the Mash

1 Large Potato, chopped & peeled

1 Small Swede, chopped and peeled

3 Large Carrotts, chopped & peeled

Pepper to taste

  1. Preheat your oven to Fan 160 deg.
  2. Spray a casserole pan with low calorie oil on medium heat, add the celery, garlic and 3/4 onions and fry for about 10 minutes or until slightly caramelised. Meanwhile in a fry pan heat spray oil on medium heat, season the beef cubes and fry until browned.
  3. Remove the casserole pan with the veg and add in thyme, tomato puree, brown sauce, Worcestershire sauce, beef stock cube with 700ml boiling water. Puree using a stick blender then add to the casserole pan the beef, potato chunks, chopped carrot and rest of the onion, bring to the boil then cover and transfer to the oven to cook for about 1.5-2 hrs until tender, stirring occasionally.
  4. Meanwhile make the mash, put the potato, swede & carrot into a pan of water and bring to the boil, reduce to simmer and cook for about 45 minutes until tender. Drain and mash then season with pepper.
  5. Serve on the side with the beef stew mix. Enjoy.
Braised Steak with Root Veg Mash

Salmon, Beetroot & Caramelised Onion Quiche

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Salmon, Beetroot & Caramelised Onion Quiche

I was inspired to make this by a recipe posted to Instagram from @theweelarder https://www.instagram.com/theweelarder/?hl=en. As I didn’t have the Tomato Chutney, I decided to use caramelised red onions as I just made a batch from my garden, this dish was so delicious and the sweet flavour from the onions went perfectly with the salmon.

This dish is perfect for these long summer days especially when served with a fresh salad. Can be eaten warm or cold.

Serves 4-6

For the Pastry:-

250g Plain Flour

Pinch Salt

100g Cold Butter

2Tbsps water

For the Filling:-

2 pieces of Fresh Salmon or 250g Pre-packed Smoked Salmon, flaked

4 Tbsp of Caramelised Onion (see here for my homemade recipe https://cookingwithluce.wordpress.com/?p=9446 )

1 large Cooked Beetroot, chopped into small bite size pieces

Handful of finely chopped Spinach (uncooked)

4 Large Eggs

80ml of Single Cream

100ml Milk

2 Tbsp Chopped Dill

Seasoning, Salt & Pepper

  1. To make the Pastry, Sift the plain flour into a bowl and add the butter cubes and salt, with your fingers rub butter into flour to form breadcrumbs. Add 2 tbsp water and bring to together to make a stiff dough. Cover in cling film and refrigerate for at least 1 hour, or overnight.
  2. Once pastry is ready, bring to room temperature and roll out onto a floured surface and lay over your quiche tin pressing the pastry to the sides, trim off any excess. Place a piece of greaseproof paper over the pastry and pour in some baking beads to weigh down.
  3. Preheat your oven to 180 deg fan and place pastry in oven for about 15 minutes. Remove the beads and paper, brush the pastry with some egg wash then return the pastry to the oven and bake for a further 5 minutes. Remove and allow to cool.
  4. Whisk up the eggs with the cream & the milk.
  5. Sprinkle some flaked salmon into your pastry case then some spinach then another layer of salmon then spinach and finally the caramelised onion, pour over the egg mixture evenly, season with salt, pepper & dill then dot pieces of the beetroot over.
  6. Place into a preheated oven at 170 deg fan for 30 minutes.
  7. Slice & serve….Yummy!

Salmon, Beetroot & Caramelised Onion Quiche

Smoked Haddock, Beetroot & Potato Hash

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Smoked Haddock, Beetroot & Potato Hash

This is a great dish that can be enjoy all year round, as a main meal or a side salad dish. Now that the weather is changing and we will soon be entering the Autumnal period we often crave more substantial dishes & this is one of those dishes. Healthy, filling and very satisfying.

I grow my own potatoes and beetroot, nothing more enjoyable than harvesting your own vegetables and preparing a delicious meal for you & your family. I live in Scotland (as you know) and of course my smoked haddock is fresh from the north sea, I get a door stop delivery every week from my local fishmonger who always has the best to offer.

Takes about 10 minutes to prepare and only 20 minutes to cook. A good quick meal.

Makes 2 Servings

2 Pieces of Smoked Haddock

2 Medium/Large fresh Beetroot (or you can buy the vacuum packed cooked beetroot in supermarkets)

250g Potatoes (I used charlotte)

1 Tbsp of low fat mayonnaise or natural yoghurt (I’m definitely a mayo person, but yoghurt will work too)

50g peas

Salt & Pepper to taste

Handful of Chopped Fresh Dill

  1. If using fresh beetroot, bake in tin foil in an oven at 200 deg fan for 45 minutes (you can check my how to roast beetroot post for further info here – https://cookingwithluce.wordpress.com/2020/08/10/roasted-beetroot-salad/)
  2. Wash potatoes and place in a pan of water, bring to the boil and simmer for 20 minutes until softened. If using peas add to pan 4-5 minutes before ready.
  3. If you have a steamer, steam cook the haddock for about 6-7 minutes, otherwise poach in a pan of milk, bring milk to a simmer, place fish in skin side down and simmer for 7-8 minutes. Remove with slotted spoon. Once cooked break into bite size pieces.
  4. When potatoes are cooked, cut into bite size pieces and place in a bowl with peas, add in chopped beetroot then add in 1 tbsp mayonnaise with salt & pepper to taste, using a spoon mix together to coat. Mix in the smoked haddock and dill.
  5. Serve. Yummy!
Smoked Haddock, Beetroot & Potato Hash

Fresh Beetroot

POTATO HASH WITH POACHED EGG

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Potato Hash with a Poached Egg

This quick and hearty brunch or lunch brings the best out of a good Scottish Tattie (potato). Fluffy potatoes are only made better by the perfectly poached egg sitting on top. Sometimes I like to keep things simple and with this dish I didn’t add too many flavours as a good Scottish Tattie is flavoursome in it’s own right. With the warming flavour of cayenne pepper and a dash of Tabasco sauce, this is sure to keep you satisfied all day.

Cayenne Pepper is also said to be medicinal as capsaicin, the active ingredient in cayenne peppers, is what gives them their medicinal properties. These peppers boast an impressive nutrition profile, which includes a variety of antioxidants that are beneficial for your health.

One tablespoon (5 grams) of cayenne pepper contains the following:

  • Calories: 17
  • Fat: 1 gram
  • Carbs: 3 grams
  • Fiber: 1.4 grams
  • Protein: 0.6 grams
  • Vitamin A: 44% of the RDI
  • Vitamin E: 8% of the RDI
  • Vitamin C: 7% of the RDI
  • Vitamin B6: 6% of the RDI
  • Vitamin K: 5% of the RDI
  • Manganese: 5% of the RDI
  • Potassium: 3% of the RDI
  • Riboflavin: 3% of the RDI

It also gives them their hot taste. In fact, how hot a cayenne pepper is depends on its capsaicin content. The more capsaicin it contains, the hotter it is.

Serves 2

4 Medium Potatoes, (peeled or unpeeled it’s up to you) diced into bite size pieces

1 Large or 2 Medium Onions, sliced into wedges

1 Tsp Cayenne Pepper

Salt to taste

1 Tbsp Olive Oil or Spray Oil

2 Large Eggs

Tabasco to taste

  1. In a fry pan heat the oil, medium to high heat, add in the onions and cook for a couple of minutes to soften.
  2. Add in the diced potatoes, season with salt & cayenne pepper, mix and place a lid over pan reduce to a low heat and cook for about 30 minutes until potatoes are softened. Give the potatoes a stir every 10 minutes.
  3. 5 minutes before potatoes are ready, bring a pan of water to the boil then reduce to a medium heat, crack in the eggs and poach through.
  4. Serve potatoes and onions onto a plate, place the poached egg on top and sprinkle a few dashes of tabasco sauce over, season if required. Enjoy!

If you prefer a bit more flavour, below are a few choices that I have tried.

  1. Smoked:- Add chopped spring onions and some smoked back bacon.
  2. Mediterranean:- Add some spinach, handful tomatoes with 1 tsp all spice, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp dried coriander.
  3. Spanish: Chopped chorizo, sweet potatoes, 1 tsp cumin, spring onions.

Creamy Strawberry Cheesecake

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Strawberry Cheesecake

I love Strawberry season, big juicy fresh strawberries that just melt in your mouth….delicious!

Traditionally, the Scottish strawberry season only lasted about six weeks in summer, from June to July, however now we can get homegrown strawberries almost eight months of the year thanks to advancements in polytunnel technology.

Scottish Strawberries are famously some of the best in the world, but why? The temperate climate in Scotland allows the berries to have longer daylight hours but without the same levels of heat. This allows the berries to ripen slower so they produce more sugar and you get a sweeter berry.

Scottish Strawberries

Strawberries are one of the most versatile ingredients available to us, whether we eat them as they are, put them in desserts, muffins, a salad or even as a puree or compote to accompany a steak, there are so many ways we can eat them. But for this post, I am going to show you how to make a super delicious and creamy cheesecake. Yum!

Everything you need for a perfect summer dessert.

For the Crust

1 packet of Biscuits – (Digestives, Biscoff even Oreo’s if you like – whichever you prefer)

2 Tbsp Butter , melted

For the Strawberry Layer

1 packet of Strawberry Jelly (I used Hartley’s – my personal favourite)

100ml Boiling water

1 Small Tub Strawberry Greek Yoghurt (80-100g)

200ml Whipping Cream

150g Diced Fresh Strawberries

For the Cheesecake Layer

80g Unsalted Butter

120g Icing Sugar

200g Cream Cheese (I use Philadelphia – no other compares for me)

100ml Whipping Cream

1 tsp Vanilla Essence

For the Topping:-

Handful of Sliced Strawberries

100-200g White Chocolate Shavings (as much as you want really)

Method:-

  1. Blitz the biscuits in a processor, so they resemble fine crumbs. Tip into a bowl and pour over the melted butter and mix through until all moist. Press into a 9 x 13 x 2″ springform tin and place in the freezer while you make the next layer.
  2. In a large bowl dissolve the Jelly with the boiling water, allow to cool slightly.
  3. Whisk up the whipping cream until light and fluffy. Whisk into the Jelly the Greek Yoghurt and fold in your whipped cream and diced strawberries. Pour on top of the biscuit layer and place in the freezer to set. (about 45-60 mins)
  4. Meanwhile, make your cheesecake topping, Beat together the butter, icing sugar, cream cheese and vanilla essence. Whip up your cream and fold into mixture.
  5. Smooth over the Jelly layer once set and place back in the freezer for a further 30 mins to firm. Transfer to the fridge and allow to fully set overnight.
  6. Before serving, sprinkle the white chocolate shavings over the top and place the sliced strawberries around the edge to finish.
  7. Slice and Enjoy!
strawberry cheesecake

If you love Cheesecake, you might enjoy my Lime Cheesecake too…..go take a wee look. https://cookingwithluce.wordpress.com/2021/07/04/biscoff-lime-cheesecake/

Irn-Bru Chicken Pakora

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Irn-Bru Chicken Pakora

I first saw this on Tik-Tok by Myles Omar, https://www.tiktok.com/@mylesomar?lang=en. You can watch the video here https://www.dailyrecord.co.uk/scotland-now/tiktok-scots-irn-bru-chicken-23680157

I just had to try this, I love pakora, I love chicken & I love pakora so it was a must. Simple to make and very tasty. I didn’t quite have all the ingredients so here is my version. We enjoyed these pakora bites with sweet chilli dip rather than pakora sauce and was delicious. You have to give these a go.

Makes enough for 4 portions or 2 very large portions

2-3 Chicken Breasts – cut into strips

1 Tbsp Garlic & Ginger Paste

Juice of 1/2 a Lemon

Salt & Pepper to taste

1 Tbsp Fenugreek Powder

1 Tsp Paprika Powder

200g Rice Flour (or gram flour)

1/2 Tsp Biacarbonate of Soda

1 Tsp Chilli Powder

1 Tsp Cumin Powder

1 Tsp Garam Masala

1 Tsp Coriander Powder

3 Tbsp Rapeseed Oil (or vegetable oil)

200ml Irn-Bru

100ml Water

  1. First heat up your oil in a pan or fryer if you have one. (I use Rapeseed oil and heat to about 180-200 deg)
  2. Place the Chicken strips in a bowl, add in the garlic & ginger paste, along with paprika, lemon juice, salt & pepper, mix together and allow to sit and marinade for a few minutes.
  3. Add in the cumin, coriander, garam masala, fenugreek powder, biacarbonate soda, rice flour, oil, water and Irn-Bru, give it a good mix together.
  4. Drop the chicken strips into your hot fryer and cook until browned and crispy (about 8-10 minutes), remove with a slotted spoon or tongs and place onto some kitchen paper to drain the oil.
  5. Serve. Yum….Yum!
Irn-Bru Pakora

Curried Oat Crusted Smoked Haddock Fishcakes

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Smoked Haddock Fishcakes

I am so lucky, I recently moved home and now live in an area where you can get some of the freshest fish delivered straight to your door! I am an absolutely lover of all things seafood, well, who wouldn’t living in Scotland! We have 12,000km of coastline with cold clear waters, which has a rich range of over 60 different species, landed from Scottish waters. Scotland has a global reputation for the quality and range of its seafood.

I have a local fish van that delivers straight to my door every week, so this week he had some lovely fresh Smoked Haddock which I just had to get. Initially, I bought it to make my favourite Cullen Skink Soup but we then decided we fancied trying something different. So after scanning my cupboards for ideas, this little Indian spiced fishcake was the outcome. Super tasty and a perfect combo with the smoked haddock. The spices enhanced the flavour of the haddock, a blend of cumin, coriander, garam masala and turmeric works wonders on these fishcakes!

Makes 6 Large ones or 10-12 smaller cakes

600g Smoked Haddock

550g Potatoes (I used Highland Baby potatoes from Scotty Brand, but Maris Pipers are good too)

6-7 Spring Onions – chopped

2 Tbsps Butter

1 Tbsp of Curried Spices (made up from 1/2 tsp ground cumin, ground coriander, garam masala, 1/4 tsp Turmeric)

Salt & Pepper to taste

50g Golden Breadcrumbs

50g Scottish Oats – toast the oats (gently toast in a hot pan, few minutes only, allow to cool)

1 Tbsp Oil

2 Tbsp Flour

1 Egg, whisked

  1. Cook the potatoes until soft, so that you can mash. Best to boil them for about 20 minutes on hob or if you have a steam pot, then Steam cook for about 10 minutes. (I kept the skin on as I feel there is more flavour). Once cooked set aside to cool.
  2. Cook the smoked haddock, I steam cooked mine for about 7 minutes, if you don’t have a steamer then place fish in a pan of milk and cook gently covered for about 8 minutes or until fish is cooked through. (remove liquid and set aside to cool)
  3. Put a tbsp of butter into a pan and saute the spring onions until soft, just a few minutes.
  4. Mash up the potatoes and place in a mixing bowl. Using 2 forks, shred up the cooked fish and place into the bowl with the potatoes, add the spring onions, next add in all your spices and season generously. Get in there with your clean hands and mix through until combined.
  5. Shape the cakes into balls and place on a sheet of baking paper on an ovenproof tray and gently flatten into cakes. (I made mine about 1″ thick) Put into the fridge for about 20-30 minutes.
  6. In separate bowls have your flour, egg & oat/breadcrumb mixture ready. Dip the cake into the flour then into the egg then roll in the oat crumb mixture ensuring fully coated.
  7. Heat a little oil in a fry pan and cook the cakes each side for 2 minutes to seal to oat crumb. Place back onto the baking tray.
  8. Preheat your oven to 200 deg and bake for about 20-25 minutes. Serve with some cool mayo or tomato relish.
  9. These can be frozen and kept up to 3 months too, so great for batch cooking.

Slow Cook Iron Bru Chicken

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Slow Cook Iron Bru Chicken

This was absolutely yummy! Thank you to Scott Baptie @ Food for Fitness for this recipe. https://www.foodforfitness.co.uk/welcome/

I had seen this ages ago but never got round to trying it, this weekend was that time. After all it is Scotland’s favourite fizzy drink! Iron Bru is quite a sweet flavour which is hard to describe & I wasn’t sure just how sweet this dish would turn out but I was pleasantly surprised, it was really delicious and definitely would make again. I used the Iron Bru Extra which has 0g sugars so helped make this dish not overly sweet.

Irn Bru
Iron Bru

Iron Bru was launched in Scotland in 1901 and is still a closely guarded family secret recipe with 32 flavours.

It was back in 1901 in Glasgow that steel workers who were working on rebuilding Central Station in Glasgow were drinking too much beer! Yes too much beer! This is when local soft drinks experts AG Barr introduced them to the caffeinated drink to help get them through the night, and ‘Iron Bru’ was born! One of the most memorable adverts on TV ran for over 20 years with the slogan ‘Made in Scotland – from girders’ & the slogan stuck!

Go on, you know you want to….give it a try, trust me, you’ll love it!

Serves 2

2 Chicken Breasts, chopped into bite size pieces

1 Onion, finely chopped

1 Garlic Clove, finely chopped

15ml Worcester Sauce

1 Tbsp Tomato Puree

1 Tsp Smoked Paprika

300ml Iron Bru

1 Tbsp olive oil

Salt & Pepper to taste

1 Tbsp Corn Flour (to thicken sauce after)

100-125g Cooked Rice to serve.

  1. Heat the oil in a pan on medium to high heat and season chicken and add to the pan to brown for a few minutes. Remove, add the onion & garlic to the pan and saute for a few minutes until softened.
  2. Add the chicken back to the pan along with paprika, tomato puree, worcester sauce & Iron Bru, bring to a low simmer, cover with lid and cook on low heat for 4 hours.
  3. Remove chicken from pan to a plate, if sauce is too thin, add the cornflour mixed with a little water and stir through to thicken up the sauce, pour over chicken and serve with some cooked rice of your choice.

Delicious!

Iron Bru Chicken

Mince HotPot with Sweet Potato & Carrot Mash

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Mince Hotpot with Sweet Potato & Carrot Mash

This is proper home comfort food and a dish that we love. Using simple ingredients, you’ll love the richness taste of this and with the sweet potato and carrot mash on top it is just packed with flavour! A great family dish that is simple to make that everyone can enjoy. Sometimes I love going back to basics, our ancestors would have cooked this all in one pot as back then there were no fancy cook tops with loads of rings.

We are lucky that we have access to a wide range of different foods and spices these days, so although sometimes it’s great to make classics, it’s also great to try out new flavours and ideas with them. This recipe surely does work with that little change.

If you make it, let me know what you think?

Makes 2-3 servings

250g Scottish Beef Mince (good quality is key)

2 Medium sized Sweet Potatoes, cut into small chunks

1 Red Onion, diced

1 Carrots, diced & 2 Carrots for mash (chopped)

1 Tbsp Balsamic Vinegar

50ml Red Wine (I used Merlot)

1 Tbsp Worcestershire Sauce

2 Handfuls of Frozen Garden Peas

300ml Beef Stock with 2 stock cubes

1 Tsp Mixed Herbs

1/2 Tsp Turmeric

Salt & Pepper to taste

1 Tbsp oil

1-2 Tbsp Beef Gravy Granules to thicken sauce

  1. Pre heat oven to 180 deg fan. Place sweet potatoes and carrot into a large pan of slightly salted water and bring to the boil, reduce to a gentle boil and cook for 20 minutes until softened.
  2. Meanwhile, heat a little oil in a pan and cook the onions until softened. Add the mince to the pan and cook until browned. Add in the balsamic vinegar, Worcestershire sauce, red wine, herbs, seasoning and beef stock, bring to the boil and reduce to a simmer for about 10-15 minutes, liquid should reduce by half.
  3. Stir in the peas and cook for a further 5 minutes.
  4. Add in the Gravy granules and stir to thicken.
  5. Mash the sweet potatoes and carrot with 1 tsp turmeric
  6. Place the mince mixture in a casserole dish, season with black pepper and top with the mash mix, cover with tin foil. Bake in oven for about 30 minutes.
  7. After 30 minutes, remove foil and bake for a further 20 minutes or until golden brown.
  8. Serve & Enjoy!
Beef Mince Hot Pot

Scottish Heather Honey Chicken

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Scottish Heather Honey Chicken

Hello and Happy Wednesday!

Yes, I know what you are thinking, this isn’t chicken? It looks like Beef? That’s because of the soy Sauce and dark honey in the recipe marinating into the chicken.

One pot meals are always my go to when I am working, simply because they are easy and less washing up to do. I used some Scottish Heather Honey for this recipe and oh my……..this was a super tasty meal that I am so proud of. I had 2 recipes in mind to cook tonight, 1 was Honey and Garlic roasted Chicken and the other was a Soy Glazed Chicken, yes, you guessed it, I went for it and mixed it all up. I do love it when you change your mind last minute and get a successful NEW recipe!

Known as the ‘Champagne’ of all honeys, expertly gathered by bees that visit the legendary flower of Scotland, Heather. Scottish Heather Honey is dark and semi-set.  A highly intense, distinctive, warm, woody and floral aroma reminiscent of the Scottish Highlands. I use honey from Heather Hills Farm, they are a family run business based in Blairgowrie, Perthshire since 1945. Click to their website for more details :- http://www.heatherhills.co.uk/.

Pure honey is full of natural antibacterial and antimicrobial goodness. As well as the high antioxidant qualities, manganese plays a role in helping to make and activate enzymes in the body involved in protecting tissues from damage and in the metabolism of nutrients. It also helps maintain healthy bones.

Serves 4

3-4 Large Chicken Breasts, cut into large chunks

1 Red Pepper, diced

1 Yellow Pepper, diced

2 White Onions, cut into wedges

4 Tbsps of Heather Honey (you can use clear honey if you can’t get this)

3 Tbsps of Dark Soy Sauce

2 Tsps Dried Garlic Granules

1 Tbsp Olive Oil

3 Tsps French Mustard

1 Tsp Curry Powder

Salt & Ground Black Pepper

  1. Heat the oil in a pan, season the chicken, add to pan and brown.
  2. Add in the garlic, peppers and onion and cook for a few minutes.
  3. Mix in a jug or bowl the soy sauce, honey, curry powder and mustard. Season.
  4. Pour the sauce mixture over the chicken and vegetables, add 100ml water and stir to combine.
  5. Cover and cook on a low heat for about 2 hours.
  6. Remove lid season if need and cook for a further 20 minutes.
  7. Serve with some boiled potatoes or mash or anything you like. Enjoy!
Heather Honey Chicken

SCOTTISH NEW YEARS DAY STEAK PIE

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Steak Pie

The steak pie became the national New Year’s dinner dish in Scotland because New Year’s Day was not traditionally taken as a holiday, (Western society has only been celebrating New Year for the past 400 years.) Families were too busy to cook and bought big steak pies from their local butcher instead. It was in 1871 that Scotland declared January 1st as a national holiday and then wasn’t until 1971 that Scotland got January 2 as another bank holiday.

Butcher-bought steak pie remains popular today, I suspect partly because most Scots are too hung-over to think about cooking on New Year’s Day. Hogmanay & New Years Day is about more than seeing in the bells with a dram of whisky and the best New Year street party in the world, the traditional celebrations continue well into the next day. In fact, it’s probably partly due to the over indulgence of alcohol that the ritual Ne’erday dinner continues to be such a vital part of New Year for so many Scots. The Traditional Steak Pie is round or oval in shape, which symbolises the end of one year with the seamless beginning of the next.

I do like to make my own steak pie and this recipe dates back to my Grannies and Aunties recipes. They key to a good steak pie is the meat, good quality Scottish Beef is key and it’s important to slow cook until it falls apart. I always make the night before too, this allows the gravy/juices to soak into the meat for an amazing flavour.

Serves 2-3

500g Braising or Stewing Steak (rump steak is also good)

1 Large Onion, Chopped

1 Carrot, Peeled & Sliced

400ml Beef Stock

1-2 Tbsp Beef Gravy Granules

2 Tbsp Olive Oil

Salt & Black Pepper

2 Tbsp Cornflour

1 egg beaten for wash

1 Ready to Roll Puff Pastry

  1. Heat 1 Tbsp oil in a large pan on medium to high heat. Pat dry the meat and coat with the cornflour and season. Brown the meat in the pan, remove with a slotted spoon.
  2. Add 1 Tbsp oil to the pan and add in the onions, cook for a few minutes to soften and brown. Add back to the pan the meat and the carrots along with the beef stock, bring to the boil and reduce to a gentle simmer (very low heat), cover with a lid and slow cook for about 2 hours.
  3. With a slotted spoon carefully remove the meat & vegetables and decant into an oven proof pie dish, with the gravy still in the pan add the gravy granules and mix through on medium heat to thicken up the gravy slightly. (You don’t want it too thick as it will thicken overnight) Pour the gravy over the meat in the oven dish, allow to cool, cover with foil and refrigerate overnight.
  4. When ready to bake, roll your pastry out and using a pastry brush, brush egg wash around the edge of your pie dish, take the pastry and lay over the dish, pressing the edges to seal. Trim any excess pastry. (which you could use for a wee design) Using a knife, make a small hole in the middle to allow the steam to escape. Brush the pastry with the remaining egg wash and bake in a pre heated oven at 200 deg C for about 25-30 minutes or until the pastry is golden brown and cooked.
  5. Serve with your choice of sides. My favourite is Roast Potatoes for New Years Day (perfect Roasties recipe here:-https://cookingwithluce.wordpress.com/2020/12/09/the-best-crispy-roast-potatoes/) and selection of Vegetables. Or any other day we have Mash Potatoes.

Steak Pie & Mashed Potatoes

    Scottish Shortbread

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    Scottish Shortbread

    I do love shortbread, I think it’s mainly because I grew up with it, we would visit my Gran’s house and get shortbread for a snack but more so every New Year as this is the tradition in Scotland.

    Through the ‘Taste of Scotland’ scheme that promotes authentic and innovative Scottish cooking, Scottish cuisine has enjoying a renaissance and now many believe that the best food in Britain is to be found north of the Border. The story of shortbread begins with the medieval “biscuit bread”. Any leftover dough from bread making was dried out in a low oven until it hardened into a type of rusk: the word “biscuit” means “twice cooked”. Gradually the yeast in the bread was replaced by butter, and biscuit bread developed into shortbread.

    Shortbread was an expensive luxury and for ordinary people, shortbread was a special treat reserved just for special occasions such as weddings, Christmas and New Year. In Shetland it was traditional to break a decorated shortbread cake over the head of a new bride on the threshold of her new home. The custom of eating shortbread at New Year has its origins in the ancient pagan Yule Cakes which symbolised the sun. In Scotland it is still traditionally offered to “first footers” at New Year.

    Shortbread is traditionally formed into one of three shapes: one large circle divided into segments (“Petticoat Tails”); individual round biscuits (“Shortbread Rounds”), or a thick rectangular slab cut into “fingers.” However, these days as we see some amazing cookie cutter shapes, they can be cut into whatever you like. As it is the Winter Season here just now, I decided to go for some lovely Snowflake Designs.

    From memory when my Gran’s used to make Shortbread, the rule of thumb is always 3,2,1, 3 parts Flour to 2 parts Butter to 1 part sugar. Stick with this and you can’t go wrong.

    Makes about 10-12 Shortbreads

    115g Plain Flour

    55g Rice Flour

    115g Butter

    55g Sugar (Caster or Icing) – (Extra Sugar to finish)

    1. Pre heat your oven to 150 deg C Fan.
    2. In a mixing bowl cream together the butter and sugar, sift in the flours.
    3. Mix until it resembles bread crumbs, then tip onto a floured surface and work by hand to bring the dough together.
    4. Gently roll out to about 1/2 inch thickness, if using a cutter, cut into your designs and lay onto a greaseproof baking tray. If creating petticoats, press into a round baking tin, or fingers, press into a rectangle baking tin. Now refrigerate for about 20 minutes, this helps the biscuits to stop spreading when being baked. Prick the shortbread with a fork and bake for about 20-25 minutes until golden brown.
    5. Remove from oven and while still hot sprinkle with some sugar to finish. Allow to cool.

    Scottish Oat & Pistachio Crusted Cod

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    Scottish Cod

    I am very lucky to live in a Country with an amazing Food Larder and 1 type of Food that Scotland is known for is it’s Fresh Fish, the Scottish Fishing Industry is currently worth around £316 million to Scotland, unfortunately that number has went down recently due to Covid, but at the height back in 2015 it was worth nearly £437 million. Most of its catch comes in from Aberdeen, then some from central and southern areas. Some of the most popular seafood caught in Scotland are mainly shellfish such as Mussels, Shrimp & Crab but also Salmon, Cod, Haddock & Mackerel.

    My local Fishmonger Ryan Black, is from a nearby Town called Kirkcaldy which is in the Fife region, they provide a fantastic service and deliver straight to your door, straight from the shore. There is nothing better than getting the freshest fish delivered the same day. I got some lovely pieces of Cod for dinner.

    Having some Pistachios in my cupboard to be used, I decided to try my Pistachio Crust recipe with the Cod and it worked a treat….super delicious, healthy and quick mid week meal.

    Serves 2

    2 Cod Fillets

    25g Pistachio’s

    20g Scottish Oats

    1 Tbsp Mustard Powder or 2 Tsp Dijon Mustard

    1 Tbsp Lemon Juice

    Salt & Pepper to taste

    1 Tsp Dried Parsley or small handful of fresh

    1. Line a baking Tray with greaseproof paper and preheat your oven to fan 210 deg C
    2. Using a processor, blitz the pistachios and oats together with the parsley until roughly chopped
    3. If using mustard powder, take 1 tbsp into a bowl and squeeze 1 tbsp lemon juice in and mix into a paste, leave to sit for 10 minutes to allow flavour to develop.
    4. Lay cod onto baking sheet and spoon the mustard over the fish, season with salt and pepper, then place the pistachio crust mix over the top covering the fish, press down to secure. Bake in the oven for 12-15 minutes until opaque.
    5. Serve with a slice of lemon.
    • Mustard Mix
    • Pistachio Crust
    • Fresh Scottish Cod Piece
    Scottish Cod

    The Best Crispy Roast Potatoes

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    Best Crispy Roast Potatoes

    It’s coming up to the Festive time of year when we start planning our Christmas dinner get together. Roast Potatoes are probably one of the most popular side dishes on the table for most households. We all hope for those crispy skins and fluffy insides for our Roasties but sometimes that just doesn’t happen for whatever reason, so this is my foolproof recipe for the most amazing Crispy Roast Potatoes every time . Great for the festive dinner table but also great throughout the year for the perfect accompaniment to a good Sunday Roast dinner. Enjoy.

    Serves 4

    1kg Maris Piper Potatoes (these are the best kind)

    100g Goose Fat (I used high grade Goose Fat from my local Butchers, S.Collins & Son) (you can also use a good Duck Fat too)

    2 Tsp Cornflour

    Sea Salt Flakes to taste

    Rainbow Peppercorns to taste

    1. First place a Baking Tray in an oven and pre heat to Fan 220 deg C.
    2. Peel and cut the potatoes into quarters (or which ever size you prefer), place into a pan of cold water and season with salt. Bring to the boil and reduce to a medium simmer, covered for about 10 minutes.
    3. Meanwhile, spoon the Goose Fat onto the hot baking tray (be careful) and put back into the oven to heat the fat up, about 10 minutes until the fat is smoking slightly.
    4. Drain the water from the potatoes, give the pan a good shake to fluff up the potatoes, sprinkle the cornflour in and give it another shake, keeping the lid on let the potatoes sit for about 10-15 minutes so that the steam can air dry the potatoes. (the Drier the crisper they’ll be)
    5. Carefully with a pair of tongs, place the potatoes onto the baking tray ensuring they are coated with the Goose Fat. Bake in the oven for 15 minutes, then turn the potatoes over and bake for a further 15 minutes, turn again and bake for another 15-20 minutes or until all golden brown and crisp.
    6. Serve immediately with a sprinkling of sea salt & some pepper.

    Some people add garlic and herbs like rosemary etc, which is fine, but I love my traditional recipes to be traditional, if you get a good potato there is no need for extra flavouring, the duck fat & salt are simply perfect for a roastie.

    Perfect Roast Potatoes

    Bannock Bread (Traditional Scottish Bread)

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    • Bannock Bread
    • Bannock Bread
    Bannock Bread

    In Scotland, before the 19th century, bannocks were cooked on a bannock stane (Scots for stone), a large, flat, rounded piece of sandstone, placed directly onto a fire, used as a cooking surface. Most modern bannocks are cooked in a pan or skillet and made with baking powder as a leavening agent, giving them a light and airy texture. Bannocks were known as flat cakes or bread baked from grains, although if you visit the town of Selkirk in the Scottish Borders their Bannocks are more like fruit loaves.

    This is a very quick bread and great with any traditional soup recipe, especially a good Cullen Skink, which you can find my recipe here – https://cookingwithluce.wordpress.com/2020/11/09/cullen-skink/

    Makes 1 small (6 piece) cake

    120g of Scottish Oats – I blitz Scottish Porridge Oats into a fine flour.

    80g Plain Flour

    2 tsps Baking Powder

    Pinch Salt

    150ml Buttermilk

    1. In a bowl or mixer combine the flour, oats, salt and baking powder
    2. Slowly mix in the Buttermilk, little at a time until the flour has combined, lay on a floured surface and shape the dough to about 1″ thick and about the same circular diameter as your pan. Indent the dough about 0.5 – 1cm in, as if you were cutting a pizza shape.
    3. Heat a little oil in a pan or skillet on medium heat (you don’t want it too hot or it won’t cook through properly), place dough into pan and cook gently for about 15 minutes on 1 side then flip over and cook for a further 10-15 minutes until golden brown and cooked through.
    4. Remove and place on a bread board, allow to cool for a few minutes then serve.
    Step by step of Bannock Bread

    I usually have this bread with Soup but you could also spread a little butter or Jam and would be just as nice.

    Bannock Bread
    Bannock Bread

    Cullen Skink

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    Cullen Skink is an authentic Scottish Thick Soup from Cullen, North East Scotland. It’s main ingredients are Smoked Haddock, Potatoes and Onion, which makes a lovely home comforting dish that lasts through the years. It’s one of our most popular dishes in my household, especially in the Autumn/Winter Seasons. Traditionally it is served with bread.

    Initially, Cullen Skink referred to a type of broth made with the scrapings of beef from the front legs of cattle, hence ‘Skink’ as this means shin. Hard times in the early 1890s left the Northern people unable to buy this product. By this time, Cullen Harbour (completed in 1819) had become the thriving centre of herring fishing and the village also specialised in the production of smoked haddock. With many families in the local villages having a fishing background, they turned to smoked haddock which was in plentiful supply. By using smoked haddock and various other products all put together, a distinctive delicious soup was made.

    Makes 2 large bowls

    2 Smoked Haddock Fillets

    1 White Onion, Diced

    1/2 Leek, sliced, white part only

    350g White Potatoes, peeled and diced

    300ml Milk

    100ml Single Cream or Creme Friache

    1 Bay Leaf

    40g Butter

    Salt & Pepper to taste

    Handful of Chopped Parsley

    1. Melt the butter in a pan and add the onion & leeks, cook for a
      few minutes then add the potatoes and continue to cook for a
      few minutes.
    2. Add the milk, bay leaf & season. Bring to the boil then reduce
      to a simmer. Gently add the haddock to the pot and simmer
      gently for about 15 minutes.
    3. Using a slotted spoon remove the haddock,from the pan place
      onto a chopping board and remove the skin, break into
      chunks, add back to the pan along with the cream and mix
      through, heat through gently for a few minutes.
    4. Remove the Bay leaf and sprinkle over the parsley then serve into bowls.
    A Bowl of Cullen Skink

    Black Pudding, Beetroot & goats cheese salad

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    Black Pudding, Beetroot Salad & Goats Cheese Salad

    I’ve loads of Beetroot growing in my garden just now and perfect season for it too, so decided on a little treat for lunch today. Certainly beats the Ryvita’s….lol.

    Beetroot is packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.

    Perfect pairing with Beetroot for me is definitely Stornoway Black Pudding & Goats Cheese, just so yummy! I served with some Homegrown Spinach too.

    Serves 2

    4 large Beetroots – Cooked and Sliced into bite size chunks

    60g Goats Cheese

    4 Slices of Black pudding

    1 tbsp Balsamic Vinegar

    Pinch salt

    1 tsp Mixed Herbs

    Handful of Spinach – chopped

    Sunflower & Pumpkin Seeds to top

    1. Place Beetroot into a bowl, add balsamic vinegar, salt & mixed herbs and mix through.
    2. Cook Black Pudding in a pan on medium to high heat for about 3-4 minutes each side with a little oil. Remove and pat dry, break up into bite size pieces and add to beetroot and mix through.
    3. Chop up the spinach and lay on a plate, top with the beetroot and black pudding then tear the goats cheese over and serve with pumpkin & sunflower seeds.
    Plate of Black pudding, Beetroot & Goats Cheese

    Smoked Haddock Pasta

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    Smoked Haddock Pasta with White Cheese Sauce

    Pasta is such a staple food in most households and I think one of the easiest fast foods around. It can be made healthier by using the Wholewheat variety. When eaten in moderation, pasta can be part of a healthy diet. Wholewheat pasta may be a better choice for many, as it is lower in calories and carbs but higher in fiber and nutrients. However, in addition to the type of pasta you pick, what you top it with is just as important.

    This dish uses Scottish Smoked Haddock, fresh from my favourite fishmongers in Pittenweem, Ryan Black, they deliver straight from the Shore to your door.

    It also uses some of my fresh vegetables from my garden….yum!

    Makes enough for 2

    2 pieces of Smoked Haddock (or any fish you like)

    150g Wholewheat pasta

    2 Carrots – chopped

    Handful of Broccoli

    Handful of peas

    3 Sweet mini peppers – chopped

    Salt & pepper to taste

    White Cheese Sauce to serve (recipe here https://cookingwithluce.wordpress.com/2020/10/03/white-cheese-sauce/)

    1. I used my Steam pot for my Combi Microwave for this recipe, but if you don’t have Steamer just cook your pasta as per packet instructions. In a pan, bring some water to the boil add your vegetables and simmer for 4 minutes until softened. (you could use frozen vegetables or tinned vegetables for this too). Bring a large pan of water to the boil, bring to a simmer and add in your fish, cook for about 10 minutes.
    2. If you have a Steam pot, add the pasta with 300ml water to the base, then your fish and vegetables onto the grid and cook on Pasta Setting for 7 minutes.
    3. Meanwhile, make your sauce as per above recipe.
    4. Remove fish and place onto a chopping board and remove the skin, break up into bite size pieces.
    5. Drain your pasta and vegetables. Add the vegetables to the pasta then pour over the sauce mixture and mix through, add in the fish, mix and serve.

    Steam pot cooking
    Smoked Haddock Pasta Dish

    Scottish Mince ‘n’ tatties

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    Mince ‘n’ Tatties

    Mince ‘n’ Tatties (Mince & Potatoes) is a traditional Scottish dish and one that will never go away. Historically it was popular in school canteens because it was easy to make batches and feed lots of children. I grew up with mince ‘n’ tatties, at least once a week we would have this dish, whether it be at home, my grannies house or my Auntie’s it was a household meal that satisfied everyone every time.

    There is no wrong or right way to make this, but does need to include minced beef and root vegetables such as onions & carrots. Here is my version and always a winner in my house. The only debate we always have is Brown Sauce or Tomato Sauce? Maybe you’ll make it and let me know…lol!

    Best served with a buttered Scottish plain outsider slice too…….oh….this is a must! Or even a Scottish plain mince ‘n’ tattie piece (Sandwich)! Haven’t tried it….go on I dare you….you won’t look back…trust me!

    Scottish Plain Bread

    Serves 2

    For the Mince

    250g Scottish Steak Mince

    1 onion – chopped

    1 Carrot – chopped

    Handful of garden peas (frozen is fine)

    200ml Beef Stock

    1 tbsp Beef Gravy granules

    Salt & Black pepper

    Splash of Worcestershire Sauce (optional)

    For the Tatties

    400g Potatoes (ones good for mash)

    2 tbsp butter

    1. Heat a little oil in a pan on medium heat and brown the onions, then add the mince, season with plenty black pepper and salt to taste and brown.
    2. Add into the pot the carrots, peas and beef stock, mix and bring to the boil, then simmer gently for about 30 minutes.
    3. Next stir through the gravy granules to thicken the sauce, cook for a further 5 minutes. At this stage if using worcestershire sauce, then stir through.
    4. Meanwhile, cook potatoes in slightly salted water until soft, drain and mash with the butter.
    5. Serve.
    Mince n Tatties

    Go on, go back to your school days and use an ice cream scoop for yer tatties! In our households as kids and still to this day, we wouldn’t eat it like this…..oh no…..we would mix the tatties with the mince on the plate then cover in sauce….this is where the debate of Brown or Tomato sauce comes in…lol! Sometimes too we would make a piece with scottish plain bread and the mix of M&T’s in the middle…oh yum! You gotta try this. Proper home comfort food.

    Scottish Empire Biscuits

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    Empire Biscuits with Jujubes

    For a while now I have been trying to perfect my Empire Recipe, and finally I have found a ratio of ingredients and cooking times that work perfectly. (please bare in mind that not all ovens are the same, so you timings may vary slightly). The traditional Scottish way is to decorate with a Jube Jube (they are like big jelly tots), although most people tend to put a cherry on top. To be honest it’s whatever you like, there is no right or wrong. I have even experimented with alternative decorated toppings.

    • Icing designs on Empire Biscuits
    • Empire Biscuits with Cherry

    There was a great post from Scotsman Food & Drink a while ago about the largest Empire Biscuit made which measured 36″ diameter. Read all about it here:-https://foodanddrink.scotsman.com/producers/worlds-largest-empire-biscuit-unveiled-scotland/

    A bit like Shortbread quantities my Empire quantities are similar, if you start with the flour then butter then sugar and just half quantities as you go, you won’t go wrong.

    Empire Biscuit Recipe – this makes 12 biscuits (24 individual biscuits)

    450g Plain Flour with an additional 50g being Custard Powder to make 500g

    250g butter

    125g Caster Sugar

    1 large egg

    1 tsp vanilla extract

    Pinch salt

    Raspberry Jam

    Royal icing is best & JuJubes (or cherries) Recipe for Royal icing here:- https://cookingwithluce.wordpress.com/2020/01/25/royal-icing/

    1. Mix everything in a mixer until just coming together, remove from bowl onto a floured work surface and bring together with your hands.
    2. Using a floured rolling pin, roll out to about 1cm or just under. Using your chosen cutter shape cut out your biscuits and place on a baking tray with greaseproof/baking paper.
    3. Preheat your oven to 180 deg and bake for about 10 minutes. You do not want these biscuits to brown, they should be pale in colour. Remove and allow to cool on a wire rack.
    4. Once cooled, you can now spread 12 with the scottish raspberry jam and sandwich together. Make your icing and spread on top of biscuit then finish by adding your Jujube. (or cherry)
    • Empire Mix
    • Should be a little crumbly
    • bring dough together with hands
    • Raspberry jam in centre
    • Pale colour biscuits are right

    Highland Hotpot

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    Chicken Hotpot

    I am craving home cooked comfort foods these days, maybe it’s because we are all out of routine in life at the moment.

    A traditional Highland Hotpot is normally made out of a Brace of Grouse (a brace is one male & one female grouse) and rabbit, however, my partner is not a big fan of these meats so I decided to make my version with free range chicken. This is a great slow cook one pot meal. Easy to make and delicious.

    Hot pot meal

    Makes enough for 2

    2 chicken breasts – cut into cubes

    1 tbsp flour

    Salt & black pepper seasoning

    1 white onion – cut into wedges

    2 sticks celery – sliced

    Cabbage – shredded

    4-6 rashers of smoked bacon – chopped

    spray oil

    1 tsp white pepper

    1 tsp All Spice (cinnamon, nutmeg & cloves)

    1 pint of vegetable stock

    2 medium potatoes – cubed

    1. Preheat your oven to 160 deg on fan.
    2. In an oven proof dish with lid, heat spray oil on hob at medium to high heat. Coat the chicken with seasoning and flour then brown in the pan, remove with a slotted spoon.
    3. In the same pan fry the onion and brown the bacon rashers for a few minutes.
    4. Add the potatoes & celery & mix through for a few minutes.
    5. Add back to the pan the chicken and add all spice & white pepper along with the stock, mix & bring to the boil. Then add the shredded cabbage mix, put lid on pot and transfer to the oven and cook for about 2 1/2 hours.
    6. The stock should have absorbed into the meat & veg. Serve. Yummy!
    Step by step pot meal
    Highland Chicken Hotpot

    Maw Broon’s Burgers

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    This just reminds me of Home. I love this Cookbook for everything traditionally Scottish (sometimes with a wee twist). Maw Broon is the indomitable matriarch of the Broons family and the original domestic goddess. In between cooking, cleaning, and setting the world tae rights over a braw cup of tea, she has also found time tae become the bestselling author of many Cookbooks.

    The Broons is a comic strip in Scots published in the weekly Scottish newspaper The Sunday Post. It features the Brown family, who live in a tenement flat at 10 Glebe Street in the fictional Scottish town of Auchentogle or Auchenshoogle. Its something I grew up with, every year we would get the annual for Christmas and laugh loudly. The Broons started in 1936 and the annuals go back to 1939.

    Makes 4 Large Burgers

    500g Scottish Beef Mince

    Handful of Breadcrumbs

    1 Red Onion – chopped and fried

    1 large egg

    1/2 tsp black pepper

    1/2 tsp white pepper

    1/2 tsp cumin

    1 tbsp tomato sauce

    a dash worcestershire sauce

    1/2 tsp salt

    1/2 tsp dry mustard powder

    Method:-

    1. Firstly, heat a little oil in a pan a fry the onion until cooked, allow to cool.
    2. Put all the ingredients into a bowl, add the onion and combine together with hands.
    3. Cut into 4 sections or 6 if you prefer thinner burgers and shape into your burgers. Mine where about 1″ thick and approx 31/2″ diameter. Place on a tray a refrigerate for about 30 minutes. (helps it keep together when cooking)
    4. Heat a little spray oil in a griddle pan and cook burgers for about 10-15 minutes, depending on how thick they are.
    5. Serve on a good Scottish Morning Roll & garnish as you like. Mine is always melted cheese. I think that putting lettuce and tomato on a burger, its just wrong!…lol!

    Stripey Omelette

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    Happy National Egg Day! (well in the U.S it is on 3rd June). I am helping them celebrate today my making myself eggs for lunch and a stripey omelette at that & why not! I do love experimenting with food…lol!

    Eggs are so nutritious and filling, stored with lots of protein, about 13g in a large egg size. Eggs are also low in calories and full of vitamin D & B, so a good all rounder for any meal. I love eggs, you can scramble, poach, fry, bake, boil they are very versatile. Want to know even more, check out egg info here….https://en.wikipedia.org/wiki/Egg_as_food

    I get my eggs delivered straight to my door from McQueens Dairies. This omelette made from Scottish eggs from Beaton Farms in Inverurie, Scotland.

    3 Eggs – Large

    Spray oil

    Seasoning

    1. Start by separating the yolks from whites. Mix the yolks.
    2. Heat a little spray oil in a pan on a low heat and pour in the yolks only, cook gently for a few minutes until cooked.
    3. Using a knife gently & I say very gently as you don’t want to damage your pan, then slice into strips about 1-1.5cm thick and remove every 2nd one. (you can use the spare strips for another omelette or create a lattice design).

    4. Then pour in the egg whites and cook gently on a low heat until the egg whites start to bubble.

    5. At this stage if you are using a filling, lay it onto omelette and start to roll up in pan then decant onto a plate.

    Serve. Yummy and Eye catching.

    Mini Loaded Potato Jacket Bites

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    20200208_133613

    I do love creating with leftovers, I always amaze myself what you can do with leftovers in your cupboards or fridge.  Today was a quick, tasty & filling lunch. With potatoes to be used up, I decided on mini loaded jackets. Using my Automatic Jacket Potato setting on my Hotpoint  Class 9 Combi Microwave too they were ready in under 16 minutes too!

     

    I made 4 small Jackets

    4 medium sized Scottish Maris Piper Potatoes

    2 tbsp butter

    handful spinach – chopped

    20-30g Cheddar Cheese – grated

    Cracker Black Pepper

    Salt to taste

     

    1. First wash potatoes and prick with a fork
    2. Place onto the Crisperplate or Microwave dish.
    3. Set to Automatic, Recipes, Vegetarian Dishes, Baked Potatoes, Set weight and Extra Done. Start. Turn half way through.
    4. When ready remove and allow to cool slightly
    5. Cut potatoes in half lengthways and scoop out potato and put into a bowl then mash
    6. Place butter and spinach into potato bowl and mix through & season
    7. Spoon the potato mixture into the Jacket Potato skins and sprinkle with cheese then place under a high grill for a couple of minutes until cheese is melted. Season with some Cracked Black Pepper. Yum!
    8. You could also add in some chilli and paprika for extra flavour & spice. Really anything of your choosing.

     

     

     

     

    Scottish Oats Crusted French Toast

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    Oh yum, this might seem a bit odd but the toasted oats give this eggy bread a bit of a crunch that tastes so good. A Good protein breakfast too.

     

    Makes 2 Slices

    1 tbsp milk

    2 large eggs

    30g Scottish Oats

    2 thick slices of bread (of your choice, but Brioche & Tiger Bread give extra flavour)

    Maple Syrup to serve

    Salt & pepper to taste

     

    1. Beat the eggs and milk together and decant into a large dish, season.
    2. Place the bread into the egg mix and allow bread to soak up the egg, turn over so both sides are soaked.
    3. Then place into the Scottish oats and coat.
    4. Heat some spray oil or butter in a large fry pan and heat on a medium to high heat.
    5. Place the bread into the pan and leave to cook for about 3-4 minutes on each side until slighty toasted.
    6. Finally, remove and drizzle Maple Syrup over….Devour! Yummy!

     

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    Maple & Teriyaki Glaze Salmon

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    Oh Yum. Eating Healthy is a priority for me, it makes me feel good and keeps me alert. Living in Scotland we have amazing fresh Salmon which is classified as an oily fish, salmon is considered to be healthy due to the fish’s high protein, high omega 3 fatty acids, and high Vitamin D.

    I’m always looking for new flavours to try and this has got to be one of my favourites.

     

    1 Serving

    2 tbsp Maple Syrup

    2 tbsp Teriyaki Sauce

    1 tbsp Hot Sauce

    1 Clove garlic

    Salmon Fillet

    Select of vegetables to serve.

     

    1. I put all the ingredients into a food bag and allowed to marinade for about 1 hour.
    2. Remove food from bag, keeping the marinade.
    3. I used my Crisper plate, place salmon and vegetables on and cook on Crisp function for about 4-5 minutes depending on thickness of Salmon. Alternatively pre-heat oven to 210 deg and place on greaseproof tray and bake for about 10 minutes.
    4. Meanwhile, reduce the marinade sauce using a medium heat so that you have a thick sauce to pour over.

     

     

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    Chocolate Coffee Cake with Salted Caramel Drizzle

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    Oh yummy! We fancied a wee coffee n cake afternoon since we were having a lazy one. I recently visited the Coffee Festival in Edinburgh and discovered loads of amazing coffee roasters and new flavours, one of them was a new Cold Brew infused with CBD made by Hamilton Street Cold Brew, if you want to feel motivated, uplifting but with a little bit of calm in your day then you have to try this. I also picked up some amazing Chocolate by chocolate tree in Edinburgh, Artisan chocolates and organic chocolate are just some of their creations.

     

    Makes 6 Servings

    For Cake mix:-

    110g unsalted butter, softened

    110g self raising flour

    110g Caster Sugar

    2 eggs

    50ml CBD Cold brew (if not using add milk)

    50g Cocoa powder

    2 tbsp boiling water

    For the whipped cream filling:-

    100ml whipping cream

    50g Icing Sugar

    1 tbsp cocoa powder

    1 tsp vanilla essence

    For the drizzle:-

    1/2 bar of Salted Caramel Chocolate – melted

     

    1. Pre heat oven to 170 deg and grease a cake tin (I used a mini finger loaf tin)
    2. In a bowl combine, butter, flour, sugar, eggs, cocoa powder, cold brew and water and mix until combined together. Divide into cake tin and bake for about 20 minutes.
    3. Meanwhile in a separate bowl beat all the whipped cream ingredients together with an electric mixer on high speed until stiff. (Tip: Chill your bowl in the fridge before hand)                                                                                                                             20191012_124018
    4. Remove cakes from oven and allow to cool on a wire rack, once cooled slice in half and spread on the whipped cream mixture.
    5. Melt chocolate on lowest setting on Induction hob (or over boiling water in a bowl), and drizzle as much as you like over the cakes. Allow chocolate to harden before serving.                                                                                                              20191012_111548

     

     

     

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    Scottish Salmon & Sweet Potato Chowder

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    20190827_175429

    I do love my salmon. This was a last minute little dish as I was going to have steamed teriyaki salmon and sweet potato fries tonight for dinner, but changed my mind as I fancied a warming soup type dish. It was delicious and with the lemon zest added that extra bit of flavour.

     

    Makes 2 portions

    2 Salmon Fillets – cut into chunks

    1 large sweet potato – cut in 1 cm chunks

    1 cup sweetcorn (I used frozen)

    1 cup baby carrots ( I used frozen)

    1 cup garden peas (I used frozen)

    1 onion – chopped finely

    1 tbsp butter

    1 tsp dried dill

    Salt & Pepper

    200ml water

    2 tbsp flour

    150ml Milk

    Grated Lemon zest and juice of 1 lemon

     

    1. In a large pot, melt the butter and saute the onion.
    2. Add in the sweet potato, sweetcorn, peas, carrots, dried dill, salt & pepper and mix.
    3. Pour in the water and bring to the boil, reduce and simmer covered for about 10 minutes or until sweet potatoes are tender.
    4. Whisk the flour into the milk and slowly add to the pan while stirring through.
    5. Add in the chunks of Salmon, remove the lid and simmer uncovered for about 5 minutes or until salmon is opaque. Be gentle but stir every now and again but watch not to beak up the salmon pieces.
    6. Squeeze in lemon juice and grated lemon zest. Serve with a turn of rainbow peppercorns.

     

     

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    Scottish Cod with Pea & Asparagus Mash

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    20190817_180814

    Packed with 3 of your 5 a day this tasty meal is super high in vitamins and flavour.  Any excuse to get my KitchenAid mini processer out though…lol!

     

    Makes 2 Servings

    300 g Potatoes

    1 bunch of asparagus

    100g fresh peas or canned

    1 red chilli

    2 handfuls of baby spinach

    2 Scottish cod fillets

    1 lemon

     

    1. Wash the potatoes and cut into small chunks, keep skin on as that is where the most flavour is. Place in a pan of slightly salted boiling water and cook for about 10 minutes or until soft.
    2. Add the asparagus and peas to the pan and cook further for 3-4 minutes, drain and put into a food processor.                                                                          20190817_174846
    3. Add the spinach, lemon zest and seasoning to the processor and pulse until blended together.                                                                                                20190817_175820
    4. Cook your cod to your preferred method. I steam cooked mine but you could pan fry for crispy finish.
    5. Divide up the mash and serve with the cod on top, to finish sprinkle with chilli and lemon juice.
    6. Yummy!

     

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    Chickpea & Scottish Salmon Cakes

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    Had some Scottish Salmon for dinner tonight and 1/2 a can of chickpeas to use up, so I thought I’d cook something different. These were really tasty and so quick to cook too using my Crisperplate, just 10 minutes. You can of course gently fry these if you don’t have a Crisperplate.

    I also wanted to use my Kitchenaid mini food processor, I got this last week, it’s a brilliant wee machine, so quick and a great size for smaller portions.

     

    Makes 4

    1 x 120g Scottish Salmon Fillet (cooked, I steam cooked mine)

    200g chickpeas drained

    1 tsp garlic granules

    2 tbsp dried coriander

    1 lime, zested & juice

    1 tsp onion granules

    1 egg

    30g Panko breadcrumbs

    Salt & Pepper to taste

     

    1. Place the chickpeas, garlic, coriander, lime, onion granules, egg, salt & pepper into a food processor and blitz until combined.                                                         20190730_122031
    2. Add in the cooked salmon and gently blitz, don’t break up too much.
    3. Add in the panko breadcrumbs and mix together. Mould into 4 cakes about 1 ” thick and place on some greaseproof paper and refrigerate for at least 1 hour.

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    4. If using the Crisperplate, preheat for 2 minutes and place onto plate and cook for about 10 minutes. If using fry pan, add a little oil and cook for about 4 minutes each side.
    5. Serve. Yummy!

     

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    A Taste of Scotland

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    foods

    Scotland’s abundant natural larder is amazing, from Stornoway Black Pudding, Aberdeen Angus Beef, Highland Wagu from Perthshire, Arbroath Smokies, Shetland Salmon and of course our delicious rasperberries, all washed down with our amazing Whisky’s.

    This trail guide is a perfect guide for foodies, whether its a whisky trail or chocolate trail you will find the best here. Food and drink scotland

    You can also check out all our excellence awards here. Excellence awards So don’t just take my word for it, come visit, come eat, come drink, come have some fun!

     

     

     

    life

     

     

    Salmon & Broccoli Pasta Bake

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    20190619_172159

    Yum. Looking in my cupboards tonight I needed to use up an opened carton of tomatoes, packet of broccoli and cauliflower so this is what I came up with. Already planning on having salmon just didn’t know what with, so this was one of those delicious last minute meals. And under 500 calories it was healthier too.

     

    Makes 2 portions

    100g Wholemeal Fusilli Pasta (or penne if you prefer)

    Handful or Broccoli florets and Cauliflower

    1 tbsp low fat butter

    1 tbsp plain flour

    100ml skimmed milk

    10g grated blue cheese (or cheddar if you prefer)

    2 Scottish salmon fillets – cut into strips. (bite size pieces)

    100g chopped tinned tomatoes

    1 tbsp dried parsley

    1 tbsp dried dill

    Pepper to taste

    1 tsp melted butter

    2 tbsp panko breadcrumbs

     

    1. Pre heat oven to 180 deg
    2. Boil the pasta as per instructions and add the broccoli and cauliflower 4 minutes before ready.
    3. Meanwhile, to make the béchamel sauce melt 1 tbsp butter in a pan and add the flour, mix, slowly add in the milk, little at a time constantly whisking to prevent lumps. Remove from heat when it starts to thicken up. Then stir in the grated cheese.                                                                                              20190619_153535
    4. Mix the sauce into the pasta and empty into an oven proof dish, add the salmon and tomatoes and mix through. Season. Mix the panko breadcrumbs with the melted butter and sprinkle the panko breadcrumbs over.                                      20190619_154431
    5. Bake in the oven for approx 30 minutes. Serve.

     

     

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    Rumbledethumps

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    This is a Scottish Traditional Dish, made up of mainly Potatoes, onion & cabbage. I love this dish it is such a warming comfort food dish but healthy and nutritious.  It was chilly & wet here today, so this was the perfect dish to go with my chicken tonight.

     

    Serves 2

    250g potatoes – skin on and cut into small chunks

    200g Turnip – cut into small chunks

    1 white onion – finely sliced

    1/2 green cabbage – finely sliced

    Salt & Rainbow pepper (or black pepper)

    1 egg yolk

    40g low fat cheddar cheese

     

    1. Preheat the oven to 200 deg
    2. Place the potatoes and turnip in a large pan salted boiling water and gently boil until slightly softened.
    3. Meanwhile, spray a fry pan with low fat oil and cook the onion & cabbage until softened and slightly browned.                                                                          20190603_175245
    4. Once potatoes etc have softened, drain and add the the cabbage pan, mix and gently mash, not too much as your still want some chunks.                                            20190603_175644
    5. Decant into an oven proof dish and mix with the egg yolk, season with salt & pepper and sprinkle the cheese evenly over the top.                                                    20190603_180019
    6. Bake in the oven for 15-20 minutes.
    7. Serve. Yummy!  (A little splash of Worcestershire Sauce with this is amazing also)

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    Scottish Sausage Rolls

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    20190308_174446

    Oh Yummy!  I had some left over puff pastry in the fridge, the weather was very rainy and cold outside, so nothing better than throwing together a home comfort bite to eat.  I have had this recipe for scottish meat rolls for a while now, so decided to give it a go, thank you to christinas cucina .

    Scottish Sausage Rolls are traditionally made with Beef, where as English sausage rolls are made with pork, which is the main difference. Then it’s your choice of spices that make it.

     

    Makes 6-8

    1 Roll of puff pastry (about 300g)

    500g ground Scottish Beef

    a little water

    1 tsp sea salt

    1/2 tsp black pepper

    1 tsp rainbow peppercorns

    3/4 tsp dried coriander

    1/2 tsp nutmeg

    1/2 cup of fine breadcrumbs

    1 egg beaten for pastry.

     

    1. Preheat your oven to 200 deg.
    2. In a large bowl mix the spices, breadcrumbs and seasoning, then add in the meat. Pour in a little water and with your hands mix together, the mixture should hold together when squeezed, not too wet.                                                            20190308_150436
    3. Place the puff pastry on a floured surface and cut into 5″ approx rectangles.
    4. Take some of the mixture and roll into a sausage shape, lay onto the puff pastry 3/4 way down. With your finger wet the short edge of the pastry to help seal and roll up.  Then with a fork crimp the seal along to seal. Make a few light cuts on top.          20190308_150422
    5. Place rolls onto a greaseproof tray and brush with the egg wash.                              20190308_152424-1
    6. Bake for about 25 minutes.
    7. Serve with chips & beans…..my personal fav for a proper home comfort meal.

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    Whisky Cream Sauce

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    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)

     

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

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    Haggis Scotch Eggs

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    Its Burns Night tonight (25th January)……..Happy Burns Night Everyone!

    To help celebrate we definitely had to have our haggis, neeps (turnip) & tatties (potatoes) dish. However, I fancied doing something different. I have never tried a Scotch egg before so this was what I set out to do. OMG! these were absolutely delicious and very easy to make.

     

    Makes 4

    300g Haggis (Good Quality one)

    240g Pork Meat

    1/2 bunch chopped chives

    Sea Salt & black cracked pepper

    5 Large eggs – (1 for the dipping)

    1/2 cup flour

    60g fine breadcrumbs

    60g oatmeal (you can blitz scotts porridge oats into fine crumbs for this)

     

     

    1. Boil the eggs in a pan for about 6 minutes, then remove and place in an iced water bowl to stop the cooking process. When ready to use, peel shell.
    2. Mix together the Haggis, Pork Meat, Chives & salt & pepper in a bowl until combined.                                                                                                  20190125_165750
    3. Get ready your little production line of whisked egg, flour and breadcrumbs/oatmeal mix.                                                                            20190125_170712  20190125_170654
    4. Take a handful of the haggis mixture and mould into your hand like a cup and place 1 egg on top, take another handful of haggis and mould around the egg, doing this very carefully of course. You can use your thumb to help smooth the mixture over the egg.                                                                                                      20190125_171336
    5. Then place firstly into the flour, then the egg, then the crumb mixture.                    20190125_172426
    6. When ready to cook, heat a pan of oil to around 170 deg. Cook for about 7 minutes until golden brown. Remove and pat excess oil off with a tissue.
    7. Serve with neeps & tatties. Or whatever you like. A nice creamy whiskey sauce goes very well with this too. Find a recipe here:- Haggis Sauce

     

     

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    Creamy Whisky Sauce for Haggis

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    whiskeycreamsauce

    This little sauce is perfect with Haggis.

    Makes enough for 4

    2 shallots
    A knob of butter
    A splash of oil
    15ml of Speyside Whisky (chefs feel that a Speyside Whisky works best to accompany haggis)
    125ml of beef stock
    100ml of double cream
    Mace
    Salt and ground white pepper, to taste
    Chervil

    1. Finely dice the shallots and sweat them in the butter and oil, using a small saucepan.

    2. Add the whisky to your pan (watch out, this will produce a flame!)

    3. Whilst it’s flaming, add in the beef stock.

    4. Set to a good simmer and let the liquid reduce by a third before you add in the cream.

    5. Season with ground pepper and a small amount of salt and mace.

    6. Finish with some finely chopped chervil. (you can also use parsley or chives)

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    Avocado, Spinach & Pea Mash – served with steamed teriyaki salmon

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    My healthier eating continues this month. I got some lovely bits of Scottish Salmon recently so came up with this idea of a healthier mash using whatever I had in my fridge. It was delicious. Best bit, it only took 6 minutes to cook and put together.

     

    Makes enough mash for 2-3 people

    80g baby spinach

    1 avocado

    50g garden peas – cooked

    juice of 1 lemon

    1 tsp Sea Salt

    Garlic clove – minced

    1 tsp coriander – dried

    1 tsp olive oil

    (optional if you like spice, add in 1 tsp chilli flakes)

     

    1. Place everything into a blender and mix until just combined.
    2. Serve. Simple as that!

    I steam cooked some salmon that I marinated in Teriyaki Sauce overnight. Yum!

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    Scottish Snowballs

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    These are a traditional little treat in Scotland, you can have them 2 ways:- 1 with marshmallow in the middle or as I’ve baked with jam. Either way they are lovely. These are perfect for Christmas time and they keep for up to 4 days in an air tight container.

     

    Makes about 8-12

    50g  unsalted butter

    50g caster sugar

    pinch of salt

    225g self raising flour, sifted

    1 egg

    1 tbsp milk

    Good raspberry jam (I like Mackay’s)

    confectioner’s (powdered) sugar (icing sugar)

    unsweetened shredded coconut (do not use sweetened)

     

    1. Pre heat oven to 200 deg
    2. Cream the butter and sugar with the pinch of salt. Add the egg with the flour and mix well.
    3. Stir in the milk and rest of flour to make a stiff dough
    4. Divide into 16 equal pieces and roll into balls. Place on parchment or silicone sheet lined cookie trays, leaving a bit of space for them to grow. Press down a little. If you’d like smaller snowballs, divide into 24 pieces.
    5. Bake for 8-10 minutes until very lightly golden brown.
    6. Remove and cool
    7. Sandwich each cookie together with raspberry jam (not too much)
    8. Leave for half an hour for jam to set.
    9. Combine about 1-2 cups of icing sugar with enough water or milk to make a runny glaze in which to dip the snowballs. Have a bowl of shredded coconut ready. Dip the snowballs in the glaze and allow extra glaze to drip off.
    10. Next dip in the coconut and ensure fully covered, set aside.
    11. Great holiday recipe as these will last 4-5 days.

    Square Sausage Puffs

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    So having made my square sausages, which were so tasty, I now wanted to try more than just putting it on a morning roll or using in a breakfast. Having some puff pastry in the fridge, little square sausage puffs it was. Super tasty and proper comfort food.

     

    Makes 3

    1 packet of pre rolled puff pastry

    3 square sausages,  Get my recipe here :- Square Sausage

    Tomato Ketchup or Brown Sauce (whichever is your favourite)

    1 egg – whisked for wash

     

    1. Preheat your oven to 200 deg.
    2. Roll our pastry and cut into 3 sections
    3. Egg wash edges of each section of pastry and place 1 tbsp of choosen sauce in centre.
    4. Place 1 square sausage onto pastry and then fold over and seal edges with a fork.
    5. Place onto a pre-heated baking tray and brush with the egg wash for a good glaze finish.                                                                                                                  20180916_183511
    6. Bake for about 30-35 minutes of until golden brown all over.                                  20180916_190442
    7. Remove and serve. I love baked beans with sausages.

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    Scottish Square Sausage

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    I’ve lived in Scotland most of my years now, I’ve always ate square sausage without actually thinking about what I was eating. Square sausage or (Lorne sausage) is a much loved and favourite breakfast item of the Scots.  The most popular way to eat it is in a good Scottish morning roll:-                                                                           20180916_144243

    In the past, Scottish ­emigrants have taken Lorne ­sausage with them wherever they go, with Australia’s ‘steakette’ and the North American ‘sausage pattie’ both ­bearing an uncanny resemblance to the original.

    Here is the recipe below which I tried from Maw Broons Cookbook:-

    Makes 15 sausages:-

    500g at least 20% Fat Scottish Beef Mince

    500g at least 20% Fat Pork Mince

    1 egg – whisked

    100g Rusk (ideally), I didn’t have this so I used twice baked bread (method below)

    1 tsp salt

    1 tsp nutmeg

    1 tsp white pepper (make sure its a level tsp)

    1 tsp dried coriander seed

     

    1. First mix together the pork & beef mince in a bowl, then add the egg and bind together.
    2. Add in the rusk (twice baked bread) and combine together with the white pepper, salt, coriander and nutmeg. It should be slightly firm, if too firm add a little water.
    3. Using your hands make into an oblounge shape and square off. Place on an oiled tray/tin and place in the freezer for about 1/2 hr to slightly firm up (this makes it easier to slice). Do not freeze.
    4. Slice into at least 1cm thickness and place a bit of greaseproof paper in between, then re-freeze if storing or cook if eating…..Yummy!                                       20180916_153707

     

    TWICE BAKED BREAD

    Take slices of bread (brown or white its up to you), place in an oven at 90 deg for 1 hour, then turn oven up to 120 deg and bake for a further 30 minutes. Remove and crush up.

     

    Shetland Saucermeat

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    Saucermeat or Sasermeat (as its pronounced) is n Iconic traditional dish in Shetland Islands. Mainly beef but sometimes lamb is used. The islanders mix it with a beautiful dry spice mix to give it a unique flavour. Meat can be made into meatballs, burgers, oven dishes it’s really your choice.

    I decided to go for the traditional Lorne sausage (square sausage).

    Makes about 4 sausages

    400g Saucermeat

    1 tsp salt

    2 tsp spice mix

     

    For the Spice Mix

    1 tsp black peppercorns

    1 tsp white peppercorns

    1 tsp whole allspice

    1 tsp whole mace

    1 tsp cinnamon

    pinch of whole cloves

     

    1. Mix the dry spice together and then add to the saucermeat, blending well.
    2. Take the meat and shape in a Lorne sausage about 1cm thick, season with salt
    3. I used my crisperplate to cook for about 10 minutes. Alternatively you can grill or shallow fry for the same time.
    4. Serve on a scottish butter morning roll. Yum!

     

     

    Sweet Chilli Salmon with Zingy Basmati, Quinoa and veg salad

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    I got this little Jamie Olive cook book recently and have been trying out some recipes, which I have to say have been delicious. Tonight, I thought I would take my inspiration from Mr. JO but put my own twist to this. I have to say it was rather tasty…..Mmmmmm.

    Using a combination of my Crisper plate and my steam pot, this little dish was made in under 20 minutes. Quick and easy meals.

     

    Serves 2

    80g Basmati & quinoa rice (I used Tilda)

    2 x Scottish Salmon Fillets

    4 tsp sweet chilli sauce (I always use Blue Dragon, I find they are the best)

    2 tbsp sesame seeds

    3 spring onions

    1 fresh red chilli

    60g sugar snap peas

    2 carrots

    4 springs of fresh coriander

    2 tsp toasted sesame oil

    1 lime (juice only)

    80g smoked beetroot

    1/2 cucumber

     

     

    1. Place the basmati rice into the steam pot with 200ml water and cover, cook on the Automatic rice setting on microwave for 18 minutes. Remove and keep warm (keep lid on till other food is ready)                                                                                       20180529_175113
    2. Meanwhile, rub the sweet chilli sauce into the salmon then sprinkle the sesame seeds over making sure they stick by pressing slightly.
    3. Finely slice the spring onions, sugar snap peas, chilli then julienne the carrot, cucumber, beetroot using a julienne peeler (if not you can coarsely grate). Place all into a bowl with the coriander.                                                                                     20180529_161951
    4. Place the salmon (skin side down) onto the crisper plate and cook on dynamic crisp setting for 7 minutes or until slightly crispy and cooked.
    5. Pour the basmati rice into the salad bowl and mix through with the toasted sesame oil, lime juice and 2 tsp of sweet chilli sauce.                                                             20180529_175433
    6. Serve up the salad and place the salmon when ready on top. Amazing, Tasty little dish. Yummy!

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    Rotisserie Beef

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    I do love a good Sunday Roast Dinner. I got a lovely bit of Scotch Beef Topside and decided to cook it Rotisserie Style, O.M.G! it was delicious. Meat was still Juicy on the inside with a lovely crispy outside. If you haven’t tried this cooking method, you are missing out…..seriously this is the only way I will cook this now.

    I am lucky as my oven has a built in Rotisserie to it, such a great accessory. Check them out here Hotpoint Rotisserie Oven.

     

    1kg Topside Scotch Beef

    Rock Salt, Cracked Black Pepper and a little oil to season.

    1. Rub the seasoning into the meat and leave at room temperature for 15 minutes.
    2. Skewer the meat onto the Metal Skewer and insert into the oven.
    3. Select Turbo Grill and a medium heat. Place a pan of water underneath to catch any fat (which can be used for the gravy).
    4. Cook for about 1 hr 15 minutes for medium.

    I also cooked some crispy potatoes using my crisperplate in my Combi Microwave. Perfect match.

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    You can of course marinade the beef the night before in any spices you like, but I believe that when you have a really good bit a meat, salt & pepper is all you need.

     

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    Beer Battered Square Sausage

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    O.M.G…..I just had to try this. A Glasgow based Chippy called The Kents advertised beer battered square sausage a few weeks ago and it went viral, so yes of course, I had to try my own version. You really don’t get any more Scottish than this. It was surprisingly delicious.

     

    Makes 8

    For the Batter:-

    125g Plain Flour

    1 egg, beaten

    1 tsp garlic granules

    1/2 tsp ground black pepper

    1/2 tsp salt

    250ml Beer or Lager (I used Tennents to go all Scottish)

    *

    Sausages x 4 – preferably from your local butcher

    4 tbsp flour to dust

     

    1. Mix all dry ingredients in a bowl then crack in the egg.
    2. Gently start to whisk together and slowly add in the beer/lager little at a time until you get a nice smooth, lump free batter. It should be runny but not too thin.    20180309_182327 20180309_182336
    3. Heat some oil in a pan. To tell the right temperature, drop a little of the batter in and if it gently starts to cook and turn brown then its hot enough.
    4. Dust each sausage with a little flour then dip into the batter.
    5. Gently drop the sausage into the oil and cook for about 8 minutes, don’t over cook or it will go rubbery.
    6. Serve on a lovely Scottish Morning Roll. Yummy!

     

    Fluffiest Scottish Pancakes Ever!

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    In our house Sunday is always Brunch as we do like a lay in! So today was Pancakes, Bacon and Maple Syrup…..oh so yummy! If I do say so myself, these are the best and most fluffiest pancakes I’ve ever cooked……a full proof recipe that always works.

     

    Makes 8

    250g Self Raising Flour

    125g Caster Sugar

    2 Beaten eggs

    Pinch of salt

    Milk to mix – about 50ml

     

    1. Mix the flour, sugar and salt together in a mixing bowl
    2. Add in the egg and mix well
    3. Slowly bit by bit add in the milk until you get a thick batter. (you don’t want it too runny or they won’t puff up as much) 20180121_104600
    4. Preheat some spray oil in a pan on medium to high heat
    5. Using a ladle, spoon some of the mixture into the pan in a circular shape about 1/2 cm thick
    6. When it starts to rise and bubble slightly, you know it’s cooked, then flip to other side. (approx 1-2 mins per side) 20180121_110944 20180121_105937
    7. Remove and continue. Serve warm. Or cool later with some butter & Jam.

     

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    Scottish Fruit Scone

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    Oh I do love the Autumn food, warm, comforting, delicious and homemade of course! You will love these traditional Scottish Scones as they come with history:-

    Scones originated in Scotland, and Scottish scone recipes are the best in the world. (in my opinion…lol)

    The correct Scottish pronunciation is ‘skon’ which rhymes with ‘gone’, and NOT ‘skoan’ which is the English adaptation of the word.

    Originally a type of flat ‘cake’, made from oats or barley meal and cooked on an open griddle or in the oven, scones have been popular in Scotland for centuries.

    Typically you just have them with butter, and loads of…yummy! However, should you wish to indulge you can of course have your favourite flavour of jam too.  My preference is butter, always!

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    Makes 8 individual scones

    120g of Self Raising Flour

    60g Melted Butter

    60g Rolled Oats – (Scotts of course)

    40g Caster Sugar

    2 tsp baking powder

    1/2 tsp salt

    50g sultanas

    1 egg beaten

    50ml milk

     

    1. Combine flour, sugar, baking powder, oats, salt, sultanas in a bowl and make a well in the middle.                                                                                                                             20171103_111011
    2. Beat the egg until frothy then add in the melted butter and milk, mix  20171103_111015
    3. Add the wet mixture to the dry mixture and mix thoroughly until you get a dough like ball, its shouldn’t be sticky, so if it is add a little more flour.
    4. Empty onto a floured surface, roll into a ball then flatten with your hand until about 1/2 inch thick, place onto a greased backing tray and score into eight pieces.   20171103_111939
    5. Brush with a little milk to add glaze.
    6. Bake in a preheated oven for 15 minutes at 220 deg. I baked on convection bake setting to give it a lovely golden crust.           20171103_113252  20171103_113646
    7. Remove and allow to cool on a rack.
    8. Best bit…………………………add lashings of butter and devour!!!!

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    Best Scotch Pie 2017!

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    We do love our Scotch Pies here in Scotland and so many good bakers out there and so many different varieties to choose from, so how do you know your getting the best?

    Well, The World Scotch Pie Championships of 2017 have just finished here in Scotland and also held in my hometown of Cumbernauld. We have our winner……Congratulations to Brownings the Bakers in Kilmarnock, a well deserved award. Read the full story here:- Scotch Pie Awards 2017

    When will you visit? I’ll be getting mine soon…lol!

     

     

    Black Pudding, Haggis & Apple pastry Rolls

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    Inspired by Scottish Foods and a visit to a food festival recently I decided to try these little rolls myself.  So yummy!

     

    Makes about 10 mini rolls

    200g Stornoway Black Pudding

    200g Haggis

    2 x Granny Smith apples

    1 shop bought ready rolled puff pastry (saves so much time)

    Tomato or Brown sauce (whichever is your preference)

    1 egg for wash

    Salt & pepper to taste

     

    1. Cook the black pudding and haggis as per instructions, about 4 minutes on each side.                                                                                                  20170910_120656
    2. Meanwhile peel off skin from apple and core, chop into small chunks. Caramelise the apple in a fry pan for about 15-20 mins.            20170910_121201
    3. Roll out pastry and cut length ways once
    4. Once haggis and pudding are cooked, place in a bowl and mash up with apple and seasoning                                                                         20170910_121957_001
    5. Spread the pastry with your choice of sauce about 3 tbsp each length then fill the centre of each length with the pudding mixture                                                  20170910_122554
    6. Brush the egg wash around the edges of the pastry then roll up the pastry and seal the edges. Use a knife of fork to seal gently.                                                  20170910_123713
    7. You can now cut into the size you desire                                                                   20170910_124019
    8. I used my magic little Crisper plate to bake these but you can of course bake in a preheat oven of 190 deg for about 20 minutes. Using the crisper, preheat for 2 minutes on dynamic crisp setting. Bake on crisper for 8 minutes.
    9. Serve….yummy!

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    Food & Drink Festival at Loch Lomond 2017

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    I had an amazing day at this years Food & Drink festival in Loch Lomond, the weather was shining, the food was cooking, the drinks were pouring and my senses were going crazy as I walk around. So many new flavours and discoveries.

    My favourite were these lovely Italian Whipped Cream delights and at only 70 calories whats not to like? Caramel, Hazelnut, Baileys Cream, White Chocolate there were so many flavours to choose from.  Thank you to Ellies Cupcake Kitchen , this has given me some inspiration to try my own version……lol!

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    It was a beautiful sunny day, the band was playing fab tunes, everyone was happy……great day. Here are some pics of my day I’d like to share with you.

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    Homemade Burgers with Chilli Bacon Jam

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    I picked up a little deli delight recently……..a wee jar of Chilli Bacon Relish from eat 17, intrigued to taste I spooned a tbsp onto some crusty bread….yum……but then a thought popped into my head….oh yes this would be perfect with burgers…..and I was right…..a perfect match, was just heavenly.

     

    Makes 4 burgers

    400g Aberdeen Angus Steak mince – or a good quality one.

    1 egg

    4 sprigs or flat leaf parsley – finely chopped

    1 tsp garlic

    Salt & cracked black pepper to season/taste

    1 tsp dijon mustard (optional)

    1 slice bread crumbled to bind

     

    1. Mix everything together in a bowl and shape into 4 burgers, making sure they are the same thickness.
    2. Refrigerate for about an hour
    3. Now for the best bit…….MY MAGIC CRISPER PLATE…..since I got my new Hotpoint ovens, I haven’t stop using this, it cooks everything in a fraction of the time and no oil is needed making everything healthier. You preheat the plate for about 2-3mins, place the burgers onto the plate and cook for about 12 mins using the crisper setting. You don’t need to turn over, just pop in and cook. It crisps and cooks the underside while cooking from the top……magic!
    4. If you don’t have the crisper plate, to cook burgers I would heat a little oil on a griddle plate or fry pan on the hob to a  medium to high heat and cook for about 6-8 minutes on each side or until cooked through.
    5. Warm up your bread rolls in an oven for a few minutes, place burgers onto the rolls, place a few slices of cheddar, place under the grill until slightly melted then scoop a tsp of the chilli and bacon relish on top……serve. OH YUMMY!

     

    Before:-

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    12 minutes later….no oil…no turning:-

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    Spicy Salmon with Avocado Cucumber Strips

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    I first saw this recipe on Asassyspoon , I just had to give it a go as I love Salmon and Avocado so whats not to like!  I changed it ever so slightly to suit my tastes and experiment. I also haven’t invested in a spiralizer yet so its cucumber strips instead of noodles…lol!

     

    Makes 1 portion – obviously add quantities for more.

     

    2 Salmon Fillets – make sure its good quality Scottish Salmon…lol!

    1 tsp chilli powder

    1 tsp rainbow peppercorns – ground

    1 tsp ground cumin

    2 tbsp olive oil – good quality

    1/2 cucumber

    Salt & pepper to taste

     

    For the dressing:-

    1/2 avocado

    1/2 lemon juiced

    1/2 garlic clove  – crushed

    Handful Dill – freshly chopped (or you could use parsley)

    1/2 chilli – diced or 1/2 tsp dried flakes

    2 tbsp water

    Salt & pepper to taste

     

    1. Combine the chilli powder, pepper, cumin, salt and pepper in a small bowl with 1 tbsp olive oil. Place salmon in bowl and rub into skin covering all of the salmon.
    2. Heat a pan on medium heat with 1 tbsp oil. Place fillets into pan skin side down first and cook for 4 minutes, just leave to cook. Then flip fillets over and cook for a further 3-4 minutes, remove.                                                                                                                                                        20170721_192643
    3. Meanwhile make the dressing by mixing together all the dressing ingredients in a blender until you have a smooth paste.
    4. If you have a spiralizer then use that for your cucumber, if not, you can use a peeler to make strips.                                                                                                                                                                      20170721_194003
    5. Add the cucumber to the avocado dressing and coat.  20170721_194007
    6. Place the cucumber onto a plate and place the salmon on top. Serve. Yummy!

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    Afternoon Tea Empire Biscuits

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    I just love my Empire Biscuits, I do have to say they are rather tasty. Having the afternoon to myself I fancied getting my creativity on this afternoon and trying some new techniques. I thoroughly enjoyed my creating and so glad they turned out…..I don’t have the steadiest of hands…lol. Although my love hearts could do with more practise…lol!

    For the Empire Biscuits:-

    Makes approx 12 – Empire Biscuits

    Designs:-

    I used 1 spoonful of the icing in each tub and added food colouring. 20170311_144514

    I used a skewer that I had in my kitchen drawer, but anything with a pen like nib would do.

    Once you have put your white icing onto your biscuit you then choose your design colours. 20170311_144852

    I started off with roses. Put the nib of the skewer into the red colouring and place a small dot onto the icing and start to rock and circle the skewer to make your design. Clean nib then dip into the yellow and add a dot in the middle. Clean nib then dip into the green and draw small leaf shapes at the bottom. Finish design with small dots of colour randomly.

    I done the same thing but on a bigger scale for me single rose.

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    Then using each colour draw lines on your biscuit.

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    Then drag the tip of your skewer firstly down the way then up the way to create the design.

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    Happy Baking!

    Burns Night Recipes

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    Classed as the Best Scottish Supper of the year, with amazing local produce such a haggis, neeps and tatties to our Famous Scotch Whisky and our sensational Scottish tablet along with the bagpipes it is one amazing night celebrating the amazing poet Rabbie Burns.

    Here are some of my favourite recipes:-

    Haggis, Neeps & Tatties

    Whisky Mousse

    Scottish Cranachan

     

    I have a love of bananas right now so I think I’ll be having my Whisky banana tomorrow.

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    100ml Scotch Whisky

    100g soft brown sugar

    100g butter

    4 large bananas

    Ice cream of your choice.

    1. Melt the butter in a deep-sided frying pan over medium heat. Stir in the brown sugar and whisky. Bring to the boil and cook, stirring, until sugar has dissolved.
    2. Reduce heat to a simmer. Add bananas and simmer gently until bananas are warmed through and glazed with the syrup. Serve immediately with vanilla ice cream.

     

    Foodie Scotland, why not come and explore?

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    I Love my Homeland, I love the scenery, I love the places, I love the people but most of all I love our homegrown produce and our ever growing excellence in small businesses, here are a couple of more awards and successful business owners.

     

    IN EDINBURGH

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    IN GLASGOW

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    If you haven’t visited yet, why not come taste and see for yourselves? I guarantee you, your senses will be heightened to a new level of excitement and surprise.

    My Colourful Morning Scott’s Energy Oats

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    It’s starting to get chilly in the mornings now here in Bonnie Scotland, the Autumn has certainly arrived. I do love the Autumn though, apple pies, warm pumpkin soup, warming hearty stews and lovely hot breakfasts! Feeling cold and tired, I decided to colour up my porridge this morning and add some energy boosting foods, it certainly perked me up and put a smile on my face, great way to start the working day.    Total calories:- 318

     

    1 portion Scotts porridge oats (I used the so easy version for quickness)

    1 banana – sliced

    8g almonds – grinded to powder

    7g pistachios – grinded to powder

    5g chia seeds

    pink food colouring

     

    1. Cook porridge oats as per normal but adding in the pink colouring
    2. Place the other ingredients in any way you choose. Make a different design and colour every day! Have fun with your food!

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    Scottish Food & Drink Fortnight….best Fortnight in my calendar!

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    I just love everything about this fortnight, it brings local & new food and drink producers together and lets us foodie’s experience exciting new culinary ideas! Visit the official website for more details Food & Drink Scotland

    I am off this Saturday to visit Loch Lomond where they are hosting a whole range of food, drink and experiences, so watch this space for some new and exciting produce ideas.

     

    Good Food Top 50 Restaurants – Scotland is doing well!

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     Good Food Guide Top 50 for 2017

    GOOD FOOD GUIDE TOP 50 FOR 2017

    GOOD FOOD GUIDE TOP 50 RELEASED

    Thank you to the Glasgow Foodie for the report. Top 50

    Gleneagles restaurant soars to top spot of Scotland’s best restaurant list in the 2017 Good Food Guide which

    Restaurant Andrew Fairlie, is the top Scottish restaurant!
    · Aizle, Edinburgh, a new entry to the guide, has been praised for sustainability and its use of seasonal and local ingredients
    · Inver, Strachur, another new entry, was singled out for its use of heritage ingredients and its reliance on local resources in a remote area
    · Number of Glasgow entries has almost doubled this year
    The Good Food Guide (GFG), owned by Waitrose, is a guide to the very best restaurants and eateries across Britain.

    Scotland also receives a new entry to the Top 50, with Castle Terrace in Edinburgh, run by chef-patron Dominic Jack, featuring at number 22

    The Peat Inn in Fife (ranked 20 with a cooking score of 8), along with Tom Kitchin’s eponymous Kitchin (ranked 23) and Restaurant Martin Wishart (ranked 39), all make the coveted Top 50 list.

    Speaking about Restaurant Andrew Fairlie, Elizabeth Carter, Waitrose Good Food Guide Editor, says, “Unimpeachable ingredients are at the heart of Fairlie’s culinary endeavours, from the Gartmorn Farm duck served with ceps to the seasonal pickings from his flourishing two-acre garden (some ten miles away). At the stoves, he’s a master technician, eloquently schooled in the refined traditions of French haute cuisine, but applying a modern sensibility to dishes that always feel newly minted.”

    Glasgow has almost doubled its number of entries in the GFG this year, moving from seven entries last year to 13 in 2017.

    Singled out for praise in the Longest Serving category, are Ubiquitous Chip, Glasgow, which has been featured consistently in the guide for 45 years; Airds Hotel, Argyll & Bute, 41 years; Ostlers Close, Fife, 34 years; The Three Chimneys, Isle of Skye, 31 years and Crannog, Fort William, 27 years (see our review here).

    The top restaurant in the whole of the UK this year is L’Enclume in Cumbria, which scored a perfect 10 and kept the number one spot for the fourth year running – and we can’t argue with that (see our review here)!

    1 L’Enclume, Cumbria (10)
    2 Restaurant Nathan Outlaw, Cornwall (10)
    3 Restaurant Sat Bains, Nottinghamshire (9)
    4 Pollen Street Social, London (9)
    5 Hibiscus, London (9)
    6 The Fat Duck, Berkshire (9)
    7 Restaurant Gordon Ramsay, London (9)
    8 Hedone, London (8)
    9 Restaurant Andrew Fairlie, Tayside (8)
    10 Fraiche, Merseyside (8)
    11 The Ledbury, London (8)
    12 Midsummer House, Cambridgeshire (8)
    13 Le Champignon Sauvage, Gloucestershire (8)
    14 Alain Ducasse at the Dorchester, London (8)
    15 Fera at Claridges, London (8)
    16 Le Gavroche, London (8)
    17 Marcus, London (8)
    18 The French, Manchester (8)
    19 André Garrett at Cliveden, Berkshire (8)
    20 The Peat Inn, Fife (8)
    21 Whatley Manor, The Dining Room, Wiltshire (8)
    22 Castle Terrace, Edinburgh (7) New to the Top 50 this year
    23 The Kitchin, Edinburgh (7)
    24 Bohemia, Jersey (7)
    25 The Greenhouse, London (7) New to the Top 50 this year
    26 The Waterside Inn, Berkshire (7)
    27 Casamia, Bristol (7)
    28 Paul Ainsworth at No. 6, Cornwall (7)
    29 Dinner by Heston Blumenthal, London (7)
    30 Artichoke, Buckinghamshire (7)
    31 Le Manoir aux Quat’Saisons, Oxfordshire (7)
    32 Restaurant Story, London (7)
    33 Gidleigh Park, Devon (7)
    34 Restaurant James Sommerin, Glamorgan (7)
    35 Simpsons, Birmingham (7) New to the Top 50 this year
    36 Sketch, London (7)
    37 Forest Side, Cumbria (7) New to the Top 50 this year
    38 Murano, London (7)
    39 Restaurant Martin Wishart, Edinburgh (7)
    40 Ynyshir, Powys (7)
    41 Adam’s, Birmingham (7)
    42 The Raby Hunt, Durham (7)
    43 Freemasons at Wiswell, Lancashire (7)
    44 Orwells, Oxfordshire (7) New to the Top 50 this year
    45 Restaurant Marianne, London (7) New to the Top 50 this year
    46 Hambleton Hall, Rutland (7)
    47 The Whitebrook, Gwent (7) New to the Top 50 this year
    48 Llangoed Hall, Powys (7)
    49 Lake Road Kitchen, Cumbria (6)
    50 The Dairy, London (6)

    The Good Food Guide will be available to buy at Waitrose from 5th September priced at £12.99 (rrp £17.99). The guide can also be pre-ordered now at thegoodfoodguide.co.uk

    Quality Scottish Local Produce – Skinni Style

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    Was so excited on Saturday as my food package arrived from West Coast Foods in Prestwick, the packaging was excellent and fully lined to help keep the produce fresh and cool.

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    At West Coast Foods their ethos is all about quality and service, they strive to bring the finest local Scotch produce direct to our homes, produce that has been butchered and prepared by their award winning team. They also aim to deliver the fresh & chilled food within 24 hours of ordering. By bringing back the traditional high street butcher and offering a delivery service, we are able to eat quality butcher meat with ease. I’m all for supporting local small producers the taste and service is so much better than your marketwide retailers, and we are also supporting the communities.

    Check out their website for more information:- http://www.westcoastfoods.co.uk/

    I decided to try their Skinni range of black pudding, square sausages, chicken, curries, sauces and burgers to start with and I have to say so far I’m really impressed with the taste. The Skinni range is very low in fat but still delivers full flavour.

    Some I’ve had to date:-

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    Smoked Fish Salads

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    Oh WOW! that is all I can say about this delightful wee salad, especially the smoked fish! I purchased the smoked fish again at my local Food Assembly this week https://thefoodassembly.com/en/assemblies/7907 in Glasgow from a new Company called The Campsie Glen Smokehouse http://www.campsieglen.co.uk/ , The Seafood Charcutier!

    They are a small family run business producing artisanal seafood products. Based in Kirkintilloch, Scotland. Charcuterie is defined as the art of curing, drying and smoking.

    They have begun their range with 3 cures. After they rest the salmon, trout, and halibut in their Island, Highland, and Lowland Cures for 7 days, they dry out up to 25% of their moisture whilst smoking with their unique blend of selected kiln dried wood chips. The whole process is completed by hand carving the products into the packs you see below.

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    I made a small salad again with using fresh produce from Rhone Cottage http://www.rhonecottage.co.uk/ , here is my list.

    Fresh Salad leaves – I used rocket

    2 radishes – sliced

    1/4 Avocado – sliced

    Grated Carrot

    4 small cherry tomatoes – halved

    1 tbsp olive oil – for dressing

    1 tbsp balsamic vinegar – for dressing

    Few slices of Smoked Salmon and Smoked Halibut

    Oh so Yummy! I have already ordered more!

    20160608_145828 Smoked Halibut Salad              20160608_145820 Smoked Salmon Salad

     

     

     

     

    Wee Italian toast snacks

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    I purchased some Soya Based Mozzarella from Muckle Coo Ltd at my local Glasgow Food Assembly https://thefoodassembly.com/en/assemblies/7907 this week.  Jill (the owner) at Muckle Coo Ltd makes handmade Soya based Meltable Mozzarella style balls that are Dairy/Gluten free & Vegan friendly. The two day process uses 83% organic ingredients (however, as its not 95% I can’t list any of the components as organic).
    They are: Soya beans, water extra virgin rapeseed oil, tapioca flour, Carrageenan, sea salt, bifidus & acidophilus.

    It was absolutely delicious! I decided to melt them onto Olive bread topped with cherry tomatoes and fresh chopped basil, such a tasty wee snack.

     

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    Haggis Toast

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    Oh yes another Haggis dish, using up my leftovers, so tonight’s dinner is………………Haggis Toast! Yum! Quick, Tasty, filling and healthy.

     

    2 slices of bread toasted to your liking. I like mine medium toasted!

    Haggis leftovers cooked as per instructions and mixed with Beetroot Relish from http://www.everythingchilli.co.uk/, her relishes are so tasty.

    Steam some spinach and lay on toast then top with haggis mix. Yummy!

     

    The great thing about Haggis is, it is already spiced and peppered so no other seasonings are needed.

    Haggis Omelette

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    Using up my leftover Haggis from yesterday, I decided on a wee breakfast treat this morning and not only did it taste amazing it also set me up for the day and kept me full for ages.

    For those of you that don’t know what Haggis is, it is a traditional Scottish Dish simply containing sheep’s pluck, minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal’s stomach. Haggis is basically like an oaty, spicy mince and a great source of iron, fibre and carbohydrate with no artificial colours, flavourings or preservatives. Each haggis maker will have a slightly different recipe, Scott’s from Huntly is my favourite one though. 

     

    Makes 1

    2 eggs – beaten

    100 g Haggis http://www.craftbutchers.co.uk/butchers/index.php?ID=8&town=HUNTLY&county=Aberdeenshire&region=scotland

    Handful Spinach

    2 tbsp Beetroot Relish from Everything Chilli. http://www.everythingchilli.co.uk/

    Tomatoes to serve (optional)

     

    1. Beat eggs together and preheat a pan to medium to high heat, cook until just nearly ready.
    2. Cook haggis in a microwave per instructions (normally for 100g about 1m 30 secs on high)
    3. Mix the Beetroot Relish through the haggis, set aside
    4. Steam the spinach
    5. Place the spinach onto the omelette and top with the haggis mix, fold the omelette over and cook for a further 2 mins. Serve. Yummy!

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    Haggis with Beetroot, Apple & Chilli Pepper Boats

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    Looking for something different to do with haggis and having some Chilli relish in the cupboard with thanks to Lynn from Everything Chilli http://www.everythingchilli.co.uk/ and my local Food Assembly, I came up with this perfect match.

     

    Haggis – 100g – I used Scott’s of Huntly (really tasty Haggis)

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    2 tbsp of Beetroot and Apple Chilli Relish

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    Assorted Vegetables to serve

    1 Pepper (Colour of your choice)

     

    1. Firstly pre-heat your grill to high and slice in half the pepper then chargrill the peppers until slightly browned.
    2. Using a microwave on high level cook the haggis for approx 2 mins per 100g.
    3. Mash up and stir in the relish until mixed through.
    4. Remove the peppers and spoon the haggis mixture into pepper boats……..Serve! Yummy!

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    Smoked Salmon and Avocado Omelette with Avocado Ranch Dressing

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    Oh so yummy lunch today or as I call it Superfood Sunday! Having some Avocado Ranch dressing https://atomic-temporary-46532287.wpcomstaging.com/2016/05/21/avocado-ranch-dressing/ left from yesterdays lunch and my determination to do well at the Jamie Oliver Food Revolution Omelette challenge http://www.jamiesfoodrevolution.org/news/the-food-revolution-international-omelette-challenge/  the 2 went hand in hand, the dressing added a lovely we extra zing to the omelette.

     

    Makes 1

    2 eggs

    Small handful of grated cheddar cheese

    1 slice of smoked fresh salmon

    1/4 Avocado sliced thinly

    Salt & pepper

    1 tbsp avocado dressing (recipe above on link)

     

    1. Whisk eggs and season with salt & pepper
    2. Heat pan to medium to high heat and lightly spray with low fat oil.
    3. Pour in egg mixture and cook for about 4-5 mins until cooked underneath but still slightly running on top
    4. Place smoked salmon and avocado on  1 side, fold over omelette and cook for further couple of mins.  20160522_131831
    5. Serve with ranch dressing. Yummy!

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    Mutton Spied Curry

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    I have to say this is the first time I’ve tried Mutton, I picked it up at the Glasgow Food Assembly from Harris Meat Farm, https://harrisfarmmeats.scot/ , https://thefoodassembly.com/en/assemblies/7907 , went with a spiced Indian flavour and some yellow lentils and oh my……absolutely loved it, rich, spicy, fragrant and so delicate, I slow cooked the meat and it just flaked on my plate…..absolute taste sensation!

    Serves 2

    500g Diced Mutton

    1 onion – chopped

    50g Yellow Split peas

    350ml water

    1 tsp Turmeric

    1 tbsp Oil

    1 tsp ginger

    1 tsp garlic

    1 Green Chilli – finely chopped

    1 can chopped tomatoes 400g

    1 tsp Red Chilli Powder

    1 tsp Coriander

    1 tsp Gram Masala

    1 tsp Cumin

    1 tsp Curry Powder

    Handful of Kalette Leaves or Spinach

     

    1. Firstly you want to marinade the mutton for around 1 hour, so in a bowl add 1/2 tsp Turmeric, 1 tsp Red Chilli Powder, 1/2 tsp Coriander, 1 tsp Gram Masala, 1 tsp Cumin, 1 tsp Curry Powder, add the mutton and rub through.
    2. Meanwhile, Bring the 250ml water to the boil and add 1/2 tsp Turmeric then add in the yellow split peas, boil for about 10 mins then simmer for a further 15 mins or until the water is all soaked up. Spoon out onto a side plate for now.
    3. In the same pan heat through the oil, gently fry the garlic, ginger, onion and green chillies for a few mins until onion has cooked through (slighty brown).
    4. Then add in the mutton to the pan and brown all over.
    5. Empty in the Tin Tomatoes, about 100ml water, put the yellow peas back into pan and sprinkle 1/2 tsp coriander in, bring to the boil, reduce to a very slow simmer and slow cook on hob covered for about 2.5hrs or until meat is tender.
    6. A couple of minutes before serving, steam some Kalette leaves or Spinach and serve. Yummy!

    I found that a Tempranillo based wine went really well, due to it’s Spicy, Herbal and Cherry flavour combinations. This however is up to your individual taste palates.

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    Wee Scottish Brekkie Omelette

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    I love a full cooked Scottish breakfast but I also like to eat healthy……this little creation is only 240 calories and about 6g fat……you still get the full flavour without the guilty feeling. A win win all round. I just love breakfast times.

    I source all my ingredients locally so everything is fresh and super tasty!  Not joined a Food Assembly near you  yet, sign up here:-

    https://thefoodassembly.com/en

    I’m also following Jamie Oliver’s Food Revolution and oh yes this is my omelette challenge entry too! Haven’t signed up yet? Here is the link below.

    http://www.jamiesfoodrevolution.org/

     

    Makes 1 omelette

    2 eggs

    2 slices of Black Pudding

    1 rasher of low fat smoked bacon

    1 mushroom

    2 cherry tomatoes

    Salt & Pepper to taste

    1 Tbsp of baked beans

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    1. Heat some low fat cooking spray oil in a pan and lightly fry black pudding (6 mins), bacon (3 mins), mushroom and tomatoes (2-3 mins).                                                                                 20160521_094035
    2. Beat eggs together, add in salt & pepper, heat oil in a pan and cook omelette until slightly running on top still.20160521_094452
    3. Add in the filling above and cook for further 1 min, then fold and serve with some baked beans. Yummy! 20160521_094730

    I also love it when you get a doubler…….maximum flavour too!  20160521_094112

     

    Moghul Style Roast Goat (Indian Inspired)

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    After collecting my Goat Joint from the amazing Harris Farm Meats https://harrisfarmmeats.scot/ at the Glasgow Food Assembly https://thefoodassembly.com/en/assemblies/7907 this week I then had to decided what I was going to do with it, I came across this amazing recipe and totally fell in love with the ingredients, so here is my creation which deliveries the most amazing flavours in your mouth.

    Goat is a new taste for me and my partner and I would thoroughly recommend it.

     

    1 x Goat Joint (this was 1.1kg) was enough for about 4 people.

    2 x onions – red or white (I used 1 of each)

    2 cloves of garlic or 1 tbsp granules

    1″ ginger root or 1 tbsp ginger paste or granules

    1 tbsp ground cumin

    1 tbsp ground coriander

    1 tbsp turmeric

    1 tbsp gram masala

    Juice of 1/2 lemon

    2 Green Chillies

    Salt & pepper to taste

    1 tbsp ground almonds (optional)

    4 -6 cloves

     

    1. Put all ingredients (apart from cloves and goat joint) into a food processor and blend into a paste.20160514_143830
    2. Preheat oven to 160 deg.
    3. Remove any fat from the Goat Meat. Use a sharp knife and make deep pockets above the bone at each side and then small cuts all over the meat.
    4. Push the cloves into some of the pockets and also push some of the spice mixture into the rest then cover the meat with remaining mixture.                                                                       20160514_144938
    5. Place into a lightly oiled baking tin and cover with tin foil loosely.
    6. Bake for approx 3-4 hours and remove foil 10 minutes before end to brown. Allow to rest for 5 minutes before serving. Oh so Yummy!                                                                                      20160514_184320
    7. I served with some vegetable couscous which went perfectly. Oh…and a wee glass of Pinot Noir! Delicious.

     

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    Simple Bright Summer Salad

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    Just come back from my local Food Assembly and I picked up some lovely greens along with some colourful edible flowers, (thank you to Rhone Cottage http://www.rhonecottage.co.uk/ ) so eager to try them I quickly put together some leftovers from my fridge and created this lovely little summer salad. The weather was glorious outside and warm so no better time than to have a lovely refreshing salad.

     

    Handful of mixed salad leaves, I had rocket, baby leaf, kalette leaf, pea shots and Red Chard

    Handful baby tomatoes – cut in half

    Handful of Cucumber – cut into chunks

    5 slices of smoked streaky bacon

    1 tbsp bruschetta sauce mix

    Spring Salad Flowers

    1 tbsp Olive oil

    1 tbsp balsamic vinegar

     

    1. Put salad leaves, tomatoes and cucumber into a bowl and mix with the balsamic vinegar and olive oil vinaigarette.
    2. Fry the bacon until slightly crispy and drain off excess oil.
    3. Mix the bacon with the bruschetta mix and add to the salad.
    4. Place your spring salad flowers on top and serve. I also grated a little parmesan on top (optional)

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    Coffee Delights

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    I recently picked up some Amaretto Flavoured Coffee from my favourite shop ‘Brodies Country Fare’ https://www.brodiecountryfare.com/ , the coffee is manufactured by Edinburgh Tea & Coffee Company. I love a good after dinner coffee and as I love Disaronno, so this was the perfect little purchase.

    To make it extra special I frothed up my milk and grated some luxury dark chocolate on top……oh Yum! So delicious.

     

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