I was lucky recently to have meet Duncan Smith from Duncans Caviar https://www.instagram.com/duncanscaviar/ , who is the Exclusive Scottish Distributor for Royal Belgian Caviar https://royalbelgiancaviar.be/en/caviar. The Royal Belgian Caviar are based in Belgium and home farm their sturgeon for the best quality product. It is a firm favourite with all the Top Chefs. Click link for more information.
I used the Beluga Caviar which leaves a lovely after taste with its rich, Buttery and Creamy notes. Holiday season is fast approaching, so why not treat yourself and indulge, you only live once!
Makes 4
1 Ripe Avocado, peeled and mashed
1 small Red Onion, minced finely
2 tbsp lemon juice
Salt & Pepper to taste
100g Crabmeat
2 tsp Caviar
Mix together the crab meat, seasoning and 1 tbsp lemon juice, set aside
In a separate bowl mix the mashed avocado with the red onion, 1 tbsp lemon juice and seasoning.
For each serving take 1 tbsp of the avocado mix and fill a 1.5″ cookie round, then top with 1 tbsp of the crabmeat mixture, smoothing the surface as you go. Ensure your plate has been refrigerated before hand. Put back into the fridge for 10 minutes, this makes it easier to remove the cutter and stay in tact when removed.
When ready to serve, remove the cutter and finish off with a little Caviar.
These little bitesize timbales are great for a party or get together, the avocado and crabmeat give the creamy base some texture and the delicate topping of the Caviar makes these super decadent. Serve with a glass of Champagne for ultimate taste sensation.
I picked up some amazing Kalettes from my local Food assembly in Glasgow this week, they were kindly supplied by Donald from Rhone Cottage, (http://www.rhonecottage.co.uk/) they grow their own seasonal produce using only sustainable practises and no artificial fertilisers are used.
I decided to try and stir fry them with some seafood, and the flavour was amazing. Kalettes are a bit like a brussel sprout and Kale in one, also classed as a superfood. Below are the Kalettes.
He also kindly gave me the Kalette Top to try and the leaves are very nice, flavoursome and hold their texture. Here is the Kalette Top.
150g – 200g each Portion of Prawns, Mussels and squid
Slice of smoked Salmon – chopped
60g Red rice – cooked as per packet
Chilli – chopped finely
Parsley – finely chopped
Soy sauce
Handful of Kalettes
6 Kalette Leaves – cut in half
Warm through seafood mix for few minutes.
Add in the Kalettes and leaves with chilli and sprinkle with soy sauce. Cook for approx 2-3 mins.
Once rice is cooked through add into mix and stir through.
I do love Seafood Dishes, they are my favourite. Living in Scotland we have amazing Fresh Seafood delivered every day. We have a lovely local fish delivery once a week too. Perfect.
Serves 1
Handful of King Prawns
Handful of Mussels
Handful of Crayfish
100g Tin tomatoes
2 tbsp tomato passata
1 Chilli – diced
1 clove garlic – chopped
1 tsp Brown Sugar
1 splash of white wine (approx 30ml)
Handful of Basil – chopped
Wholegrain Rice Vermicelli
1. Heat some oil in a pan and heat through the prawns, crayfish and mussels for a few minutes along with the chilli and garlic.
2. Add in the tomatoes, tomato passata, white wine and Brown sugar reduce the heat to a simmer, and simmer for 10 minutes.
3. Meanwhile place Vermicelli in a bowl and cover with boiling water, let sit for 4 minutes.
4. Drain the vermicelli and add to the seafood tomato mix then add the basil, cook for a further minute.
World Whisky Day – 16th May 2015! What will your dram or delight be?
I visited the Brodie Countryfare this week and picked up this wee beauty, made in Dundee by the Whisky Sauce Company www.whiskysauce.co.uk it has loads of flavours and certainly packs a punch in your mouth. I couldn’t decided what to have with it, so really went for a mix up and it was absolutely delicious.
2 Handfuls of Spinach or alternative salad leaf
8-10 Green pitted olives
2 roasted red peppers – sliced
Handful of king prawns
Handful of Cooked Mussels
1 tsp red chillies
1 tbsp light mayo
1-2 tbsp of Scotch Whisky Dressing
1. Wash and place spinach in a bowl, add in sliced roasted red peppers and olives.
2. Meanwhile mix the prawns with the chillies and mayo then add to the bowl along with the mussels
3. Sprinkle in Scotch whisky dressing, mix well together and serve with a lovely chilled glass of Chardonnay.
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.
