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.

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

    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

    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

     

     

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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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    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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    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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    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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    download-2   download-3   download

    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

    http://frame.bloglovin.com/?post=5247605895&blog=4930071&frame_type=none

     

    IN GLASGOW

    http://frame.bloglovin.com/?post=5247605895&blog=4930071&frame_type=none

     

    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.

    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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    Venison and Chorizo Casserole

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    On my travels back from Inverness this week, I stopped at the House of Bruar near Blair Atholl, they have an amazing Food Hall with everything Scottish and some.  I picked up some lovely venison from Highland Game, Purveyors of fine foods in Dundee. With some Chorizo left over I decided this recipe, which was absolutely delicious and rich in flavour.

    Serves 2

    300g Diced Venison

    75g Chorizo – sliced/diced

    1 onion chopped

    1 crushed garlic

    1 tbsp smoked paprika

    salt & pepper

    250ml beef stock

    100ml red wine (I used Merlot, perfect with venison)

    1 Bay leaf

    1 carrot sliced or you could use butternut squash

    1 tbsp flour

     

    1. Heat 2 tbsp olive oil in a pan, light coat the venison with flour and add to pan to brown all over. Season.
    2. Add the Chorizo, garlic and onion and stir through for few mins until golden.
    3. Sprinkle in the paprika and add the carrots, pour in the beef stock and red wine, bring to the boil, cover and simmer for 2-3 hours.                                                                                                                            20160409_173408
    4. I served with some wild rice but it is also lovely with boiled potatoes and green veg.

    YUMMY!

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    Black Pudding the NEW Superfood!

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    Black Pudding a Superfood!

    One thing you wouldn’t expect when compiling your superfood diet now that January is here would be something you’d find on a fried breakfast.

    However, this year you can include black pudding to your new year shopping list as experts reckon it is about to be extremely popular in 2016.

    The divisive breakfast staple – traditionally made using pig blood and oatmeal – is actually full of protein, calcium and potassium.

    It also enjoys the benefit of being nearly carb free and packed full of anaemia-preventing iron – something lacking in modern diets.

    The black pudding surge has already begun in earnest, with one Scottish butchers, famed for their blood sausages, already seeing sales soar.

    Benefits: The blood sausage is full of iron that can prevent fatigue 

    Shona Macleod, managing director of Charles Macleod Butchers in Stornoway, told MailOnline: “The shop has just opened again.

    “I opened the mail orders and we had about 40 black pudding mail orders to go out today.

    “That’s is a lot for the first day open in January.”

    Avocado Salsa Salmon

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    This week we celebrate Scottish Seafood Week, an eight day celebration that aims to encourage people across the UK to eat more fish, more often – and the quality and quantity of seafood that comes from the rich, clear waters around Scotland is certainly something to celebrate.

    From fine-dining favourites like oysters and langoustines to beautiful fish-and-chip-shop classics like cod and haddock, Scottish seafood offers something for every taste and budget. Not to mention that the current holders of two major national competitions, run by Seafish, are from Scotland. Glasgow-based Gamba are the proud holders of the Seafood Restaurant of the Year, while Independent Takeaway Fish and Chip Shop of the Year was handed to Frankie’s in Shetland earlier this year.

    My Avocado Salsa Scottish Salmon

    Serves 2

    2 pieces of lovely Scottish Salmon

    1/2 Avocado

    1 tbsp Coriander

    Juice from 1 lime

    1 tsp olive oil

    1/2 red onion – chopped finely

    1 tsp Chilli powder

    1 tsp smoked Paprika

    Salt & Pepper

    1/2 tsp Cumin

    In a bowl, mix all the spices:- chilli, paprika, cumin, salt &  pepper, then rub onto one side of the salmon, chill for 30 mins in fridge.

    Meanwhile, chopped avocado into small chunks/slices, add to a bowl, mix in the red onion, lime juice, coriander and 1tsp of olive oil. Set aside.

    Steam cook your salmon first then place on a griddle at high heat for a minute to seal in the spices. Alternatively, you can cook under the high grill for approx 6-7 mins until cooked through.

    Place the salsa mixture on top of Salmon and serve. Yummy! The good thing with this is you can tailor to your own taste, more spicy…add more chilli….less…..add less, it’s up to you. Enjoy!

    Pan Fried Salmon with Veg & Herb infused Wild Rice

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    Serves 1 Approx calories – 450

    FOR THE SALMON

    1 piece of Salmon

    1 tsp butter

    Small tbsp chopped chives and sage

    Squeeze of lemon juice

    Salt and pepper

    1. Slight melt butter, Mix all ingredients together and rub into salmon.

    2. Heat tbsp oil in a griddle pan and pan fry for about 6-7 mins until cooked through.

    FOR RICE

    50-60g wild rice

    Handful green beans chopped

    Red onion diced

    1tsp thyme

    1 tbsp chopped basil

    1 tsp balsamic vinegar

    Salt and pepper

    6 walnuts chopped

    4 baby plum tomatoes halved

    Small portion goats cheese

    2 fresh baby beetroots quartered

    1. Cook rice in a pan of water for about 15 mins, 2 mins before ready add in the green beans.

    2. Meanwhile fry the onion with the balsamic vinegar and thyme.

    3. Add onion mix to rice once ready along with tomatoes, walnuts, beetroot and some basil mix through then crumble goats cheese on top and serve.

    Yummy!

    Chicken with black pudding

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    Serves 2-3

    1 large or 2 small chicken breasts chopped

    1 onion sliced

    100g Stornoway or Halls black pudding sliced

    4 small/medium potatoes peeled and sliced

    1 cooking apple diced

    250ml chicken stock

    25g butter

    Salt and pepper

    Plain flour to coat chicken

    1. Coat the chicken in flour and season well,  Fry chicken and onions until browned

    2. Layer half the potatoes on the bottom of a casserole dish, then add the chicken, then half the onions, then the black pudding and apple then with remaining onions and top with last layer of potatoes.

    3. Pour in chicken stock, cook in the oven at 180 deg for 1.5 hours.

    4. Add the butter and return to over to melt through, cook for 1/2 hour more.

    5. Serve…..this is really yummy and filling. As you can see my partner loved it…empty plate!

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    Black Pudding Truffle with Scrambled eggs

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    I visited my local butchers (Patrick’s of Camelon), they had a new black pudding recipe with apple and onion through, they called it the Truffle Black pudding…sounding different and delicious I had to try.

    1. Heat Black pudding in the microwave for 50 secs and mash  up.

    2. Scramble up 2 eggs adding in some crack black pepper and some chives. Serve up together.

    The pudding was definately different a bit sweeter but absolutely delicious. A yummy scottish brekkie.

    Healthy Dinner in under 3 minutes!

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    Scottish Salmon with Potato, Spinach and Beetroot Gnocchetti.  (Whole meal 420 calories and 3 minutes to cook!)

     

    I visited the Hopetoun Farm Shop and found this Tri Gnocchetti, thought it sounded lovely and yes it tasted fabulous too. Made in Italy by the Fresh Pasta Company. Needed to Scottish the meal up though, so I bought some fresh Scottish Salmon.

    1 x Portion of Scottish Salmon – I used my Automatic Fish programme on my Combi Microwave, it steam cooks it in under 2.05 mins for a 125g portion. I splashed some lemon juice and some fresh chopped parsley on top. Lovely!

    1 x 150g portion of Gnocchetti – Bring a pan of water to boil, drop in Gnocchetti and cook on high heat for about 60 seconds or until they rise to top of water, remove with slotted spoon, place onto plate and top with Salmon.

    Serve with a lovely Chardonnay. Mmmmmmmm! Perfecto Friday dinner.

    Scottish Cheeses

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    Picked up some new cheeses from the Hopetoun Farm Shop.

    Orkney Smoked Red Cheddar – amazing and works well with being roasted.

    Lazy Ploughmans from the Isle of Kintyre – just like the fav cheese and pickle combo, soft cheese very tasty.

    A Smoked Dunlop Cheddar – lovely smoked rich taste

    Cairnsmore Ewe’s Mil – very creamy, this is lovely with some caramalised onion chutney.

    All served on some wholegrain crackers YUM!

     

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    Black Pudding, Smoked Venison with a Poached egg and beetroot sauce.

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    Visited the Hopetoun Farm shop on the grounds of Hopetoun House in Edinburgh and picked up some amazing foodie things.  http://www.hopetoun.co.uk/farm-shop-home.html

    They have their own butchery and delicatessen all produced on the Hopetoun Estate. They also support local new produce from Scottish suppliers and have a great selection. They have also won The Great Taste award 3 years on a row and also Scottish Champions for local food.

    award

    I picked up some Stornoway Black Pudding, Rannoch Smokery Smoked Venison Slices, Eggs and Baxters Beetroot from Fochabers.

    1. Fry the black pudding in a pan using a light spray olive oil for about 10 mins (5 mins each side).

    2. Bring a pan of water to the boil add in couple of tsp of vinegar then reduce to a simmer, stir the water so you make a swirling effect then slowly lower your egg into the pan and poach for about 4 mins, more if you like it hard centre.

    4. Using the Beetroot juice spread some on plate, sit black pudding on top, then a piece of venison, then a slice of beetroot and finally top with your poached egg, season with some cracked black pepper and voila….yummy Scottish brekkie!

    Scottish Fish Medley

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    Got some of my favourite fish from my fishmongers… Jim Mason from St. Monans (small fishing village in Fife), he’s brilliant, always has fresh fish thats caught that morning and delivers to your door the same day…can’t ask for better than that.

    1 x Scottish Smoked Cod

    1 x Scottish Salmon, flatter the better

    2 x Handfuls of Spinach

    1 tbsp cream cheese (Extra light philadelphia is my fav)

    Few slices of beetroot

    Handful of chopped parsley

    squeeze of lemon juice

    extra light mayo

     

    Preheat oven to 180 deg (or Fish setting)

    1. Spread salmon with cream cheese and lay some spinach on top, the carefully roll salmon into a roll, cut to desired portion size and tie tightly with string to hold each portion together. Put into an oven bag and make a couple of holes in bag, place on oven tray.

    2. Place smoked cod into an oven bag sprinkle with little lemon juice, make a couple of holes in bag and place in oven on tray.

    3. Bake for approx 20-25 minutes.

    4. Meanwhile, place some spinach in a steamer and steam for 3 mins, or place in a casserole dish, add tsp water, cover and cook at 800watt in microwave for 1 minute.

    5. Place cod on plate and sprinkle with some parsley and lemon juice, put some light mayo on side to serve.

    6. Place salmon onto plate and remove string, splash with lemon juice.

    7. Place steamed spinach on plate and top with some sliced beetroot.

    8. Yum…Yum…Yum…..oh! serve with a lovely Chardonnay…..perfect meal!

     

    Scotland’s Year of Food and Drink 2015

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    Scottish Cuisine – 2015  is Scotland’s year of Food and Drink

    The aim of the Year is to mark, highlight and promote Scotland’s abundant, quality produce to our people and visitors, demonstrating that we are a destination for delicious food and drink and its key role in our economic growth and cultural development.

    It’s Whisky month in May or other words ‘The water of life’, interesting read about our brewing history:- http://www.eat-scottish.co.uk/2015/03/19/scots-brewing-history/

    There are loads of events on throughout Scotland http://www.scotlandfoodanddrink.org/events.aspx and I will be out and about seeing what will inspire me next. I hope to bring you some exciting new foods and drink ideas. Watch this space.

     

    scotland fd  scottish meats  scottich beer

    Food and Drink in Scotland

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    To say that food and drink is at the very heart of Scotland would be an understatement.  More than just a night out, Scottish food and drink is the very lifeblood of Scotland’s the country’s fabric, culture and economy.

    With our rolling, rural hillsides, clear coastal waters and lush, fertile lands, Scotland produces some of the best, and most sought after, natural produce in the world.

    From mouth-watering Aberdeen Angus steaks, to world-renowned sea-food such as wild trout, salmon, oysters and langoustines, not to mention our water of life – whisky – the Made in Scotland stamp has become synonymous with taste and quality.  Even our cheese gives the French a run for their money!

    Our natural larder

    Produce

    Scottish producers now grow 3,200 tonnes of raspberries and 21,500 tonnes of strawberries each year. Beef is worth more than £569m per year which is more than fruit, dairy and poultry combined.

    Seafood

    Scotland’s 16,000km coastline is home to thousands of species of fish and shellfish.  In 2010, exports of fish accounted for over 59% of total exports in Scotland.  Exports of fresh Scottish salmon alone in 2011 were valued at £341m.  Scottish lobsters are currently used in over 20 Michelin starred restaurants in Tokyo.

    Dairy

    1,118 million eggs are produced annually, as well as 1,092 million litres of milk.  There are more than two dozen cheese-makers across Scotland, ranging from large Cheddar creameries to smaller artisan and farmhouse cheese-makers. Scottish Cheddar accounts for 70-80% of total output and the main creameries are located at Locherbie, Stranraer and Campbeltown and on the islands of Bute, Arran, Islay, Mull, Gigha and Orkney.

    Whisky

    Between January and June 2011 global shipments of Scotch whisky reached £1.8 billion, up 22% compared to the first half of 2010.

    Oatcakes

    Scotland is famous for naturally healthy oat-based products such as porridge and oatcakes – the latter being first produced as far back as the 14th century when Scottish soldiers would carry a sack of oatmeal which they would moisten and heat on a metal plate over a fire when they were hungry. Today, they are commonly enjoyed as an accompaniment to soups, or after dinner with cheese and chutney.

    Haggis

    Scotland’s national dish, haggis, is a savoury pudding containing sheep’s heart, liver and lungs, minced with onion, oatmeal, suet, spices and salt, traditionally encased in the sheep’s stomach, although nowadays most haggis is prepared in a sausage casing. It is traditionally served with neeps and tatties (turnip and potato), particularly when served as part of a Burns supper.  However, haggis is also enjoyed all year round with other accompaniments such as black pudding.

    Tablet

    Tablet is a medium-hard sugary sweet made from sugar, condensed milk, butter and vanilla essence, boiled to a soft-ball stage and allowed to crystallise.  It dates back to the early 18th century.

    Did you know?

    • Scottish food and drink exports hit a record high of £5.4bn in 2011.
    • Last year, the manufacture of Scottish food products and beverages accounted for 29% of all international manufacturing exports.
    • 55 countries around the world imported fresh Scottish salmon in 2009.
    • Scottish farmed salmon has held the French Government’s top quality award, Label Rouge, for the past 19 years. It was the first non-French food to receive this accolade.