Have a Scottish cook-off

Have a Scottish cook-off

Posted 18th Sep 2015

This Scottish Food and Drink Fortnight (6th to 21st September 2015) why not cook up some of these delicious Scottish dishes and host a Highland-themed feast?

Pan fried apple and cinnamon porridge

Serves 4

200g Stoats apple cinnamon porridge
300ml milk
300ml water
Butter, to fry
Caster sugar or maple syrup
Dark chocolate shavings

1. Cook up the porridge with the water, milk and a little salt until really thick and creamy. You want it to be thicker than you might normally have it. Transfer the porridge into a lined loaf or square tin, and place in the fridge for 2-3 hours or overnight.

2. Dust a clean surface with some further Stoats oats, and turn out the porridge slab onto it. Cut your slab into triangles, and lightly toss them in the raw oats.

3. Add some butter to the frying pan and, when hot, fry each triangle for a couple of minutes each side until golden and crisp.

4. Serve with a sprinkling of sugar, a drizzling of maple or a glug of honey, and add a few strawberries with a grating of dark chocolate to finish.

Recipe courtesy of Stoats Porridge

Scottish beef fillet with blue cheese mousse, horseradish mash, spinach and wild mushrooms with a whisky gravy

For the beef:
120g best quality beef fillet
20g oil
Salt and pepper, to taste

1. Pre-heat the oven to 180ºC. Heat the oil in an oven-proof frying pan until it starts smoking. Fry each side of the beef for approximately 1 minute, or until golden brown. Place in the oven for 2 minutes each side and remove. Cook for longer if preferred. Keep in a warm place to rest for at least 5 minutes.

For the blue cheese mousse:

Makes 35 dessert spoon quenelles (which can be steamed and frozen)

150g chicken breast
150g courgette
150g aubergine
2 cloves garlic, peeled
50ml olive oil
1 free-range egg
5g salt
200g Roquefort
200g blue cheese
375g double cream

1. Remove all the sinew from the chicken and dice and place in food processor, blend until smooth.

2. Peel the courgette and aubergine, discarding the skin and then dice the flesh. Then dice the garlic finely.

3. Heat the oil in a heavy-based pan and cook the courgette, aubergine and garlic until tender, without browning, stirring occasionally. Then remove from the pan, drain the oil and set aside to cool.

4. When the courgette, aubergine and garlic are cold, add to the chicken in the food processor and blend until smooth.

5. Now add the egg, salt, Roquefort and blue cheese and blend until a smooth paste is obtained.

6. Now add the cream and blend – be careful not to over mix as the cream will split.

7. Make quenelles using 2 dessert spoons. Steam the quenelles for 12-15 minutes. When cooked leave in a warm place before serving.

For the wild mushrooms:

Serves 4

200g wild oyster mushrooms
100ml sunflower oil
2 garlic cloves, peeled
A sprig fresh thyme
A sprig fresh rosemary

1. Clean the mushrooms. Heat the oil in a frying pan and add the mushrooms, garlic, thyme and rosemary. Cook until tender, approximately 5 minutes. Once cooked set aside in a warm place.

For the horseradish mash:

Serves 4

300g peeled potatoes
50g butter
25g cream of horseradish sauce
½ teaspoon sugar

1. Place the potatoes in a pan with cold water and bring to the boil, then cook for around 30 minutes, or until the potatoes are fully cooked.

2. When cooked, drain well, then mash the potato and add all of the other ingredients. Mix well.

For the spinach and leek mix:

Serves 4

250g baby spinach
100g leeks
25g butter
Pinch of fresh nutmeg

1. Wash the spinach. Cut the leeks into thin slices. Heat the butter in a heavy-based pan and add the leeks. Cook for 5 minutes or until tender.

2. Add the spinach and season with nutmeg and salt. Drain and set aside in a warm place.

For the turned courgettes:

Allow 2 turned courgettes per person

1 large courgette

1. Cut the courgette into four, by first cutting along the length of the middle and then cutting the length in the middle of each piece.

2. Shape each piece like a barrel then place in boiling salted water for 4 minutes or until cooked but still with some firmness. Remove from the water and keep warm.

For the whisky gravy:

Serves 4

85g onions, finely chopped
Clove of garlic
10g tomato purée
10g plain flour
A sprig of fresh rosemary
A sprig of fresh thyme
300ml good quality beef stock
85ml red wine
40ml whisky
110ml redcurrant jelly
2 tablespoons double cream
2g salt

1. Sweat the finely diced onions for 2-3 minutes, then add the garlic and sweat for 1 minute.

2. Add the tomato purée and flour and mix well.

3. Add the fresh herbs, beef stock, red wine, whisky, and redcurrant jelly and bring to the boil.

4. Reduce the liquor by a third, then stir in the double cream and salt to season. Bring to the boil to heat the cream through, then remove and pass through a sieve to serve.

Recipe courtesy of Marcello Tully, Kinloch Lodge www.kinloch-lodge.co.uk 

Oat and almond crêpes

Makes 10 pancakes

50g Stoats unique blend oats
50g ground almond
50g spelt flour
Pinch of salt
1 large free-range egg
50ml water
200ml milk

For the filling:
Sliced banana
Sliced strawberries

1. Blend together the oats until fine and flour-like. Incorporate the other dry ingredients, egg and water, and blend again to achieve a thick mixture.

2. Gradually add and blend the milk until totally incorporated.

3. In a frying pan, melt a little butter over a medium heat until it starts to sizzle.

4. Ladle out some of the mixture into the pan and swirl it around to get a nice thin crêpe.

5. Once browned slightly on the underside, flip the crêpe and continue until the other side is equally cooked.

6. Serve up the crêpe and top with the fillings, then fold or roll it all up and tuck in.

Recipe courtesy of Stoats Porridge

Aga Scottish shortbread

175g butter
50g caster sugar
225g plain flour
Extra caster sugar to finish

1. Cream the butter and sugar together and stir in the flour. Use your hand to pull the dough together into a ball and divide in two. Roll out each portion into two circles about 15cm (6 in) in diameter. Place on the plain shelf or on two baking sheets. Then crimp the edges of each circle and mark into six sections. Prick with a fork.

2. Place the baking sheet on the grid shelf set on the floor of the roasting oven with the cold plain shelf on the second set of runners down. Cook for about 20 minutes until light golden in colour. Turn the tray if necessary.

3. Remove the shortbread from the oven and immediately cut into six portions, using the marks made before cooking. Sprinkle with caster sugar. Allow to cool for 10 minutes. Remove to a cooling rack and allow to go cold.

Conventional cooking: Bake at 180°C/350°F/160ºC Fan/Gas Mark 4 for about 20 minutes until a light golden colour.

- For orange shortbread grate the rind of one orange into the creamed butter and sugar.
- For lemon shortbread grate the rind of one lemon into the creamed butter and sugar.
- For cinnamon shortbread add ½-1 teaspoon of cinnamon to the creamed butter and sugar.
- For ginger shortbread add 1 teaspoon of ground ginger to the creamed butter and sugar. Decorate the top with pieces of crystallised or glacé ginger.

Recipe courtesy of Dawn Roads, AGA Food Editor


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