Category: Recipes

INGREDIENTS

Chocolate Sponge
500g Sugar
500g Self Raising Flour
500g Butter
4 tbsp of Cocoa Powder
8 Eggs

Italian Meringue
300g Caster sugar
150ml Water
240ml Egg white
2 tsp Vanilla Essence

Baked Alaska
Chocolate Ice-cream
Strawberry Ice-cream
Vanilla Ice-cream

METHOD

Chocolate Sponge
1. In a bowl mix the sugar, diced butter, cocoa powder, 1/3 of the flour and 2 eggs, then beat.
2. Now add the second third of flour and 3 eggs and beat.
3. Finally add the last of the flower and 3 more eggs and beat it once more.
4. Now poor the mix into a metal tray that is coated with baking powder and cover it with foil.
5. Put tray into preheated oven (180℃) for 30 minutes.
6. Remove foil and allow to cook bake for 5 more minutes.
7. Slice sponge into layers.
8. In a metal or plastic ring (8cm x 10cm), place the first layer of chocolate sponge, then add one spoon of each ice-cream (Chocolate, strawberry, vanilla) and cover with the second layer of sponge. Leave it in the freezer for at least 2 hours.

Italian Meringue (make once sponge / ice-cream mix has frozen)
1. In a pan mix sugar and water then let it to boil until it reaches a temperature of 120℃.
2. In a bowl drop the egg-white and beat it until it reaches an intense foam.
3. Once the water and sugar mix has reached the 120℃, add it extremely extremely slowly to the bowl of egg whites.
4. Beat the mixture until it forms a consistent, velveting Italian meringue.

Baked Alaska
1. Remove the metal / plastic ring from sponge / ice-cream mix and then, using a metal lift / spatula, quickly cover it in the Italian meringue until it resembles a mountain shape.
2. Leave in freezer until it is ready to be served.
3. When you need to serve it, put it in a metal tray, blow torch it on top and sides, then bake in the oven for 6 minutes (180℃).

INGREDIENTS

0.5 Litre of Vegetable Stock

Maldon Sea Salt and Black Pepper

62g Butter

1/2 White Onion, Finely Chopped

1 Garlic Clove Peeled and Chopped

150g Arborio Rice

75ml White Wine

1/2 Lemon Juice and Zest

50g Parmesan Freshly Grated

2 Tablespoons of Mascarpone

75g of Dried Wild Mushrooms (Soaked)

1 Bunch of Asparagus, Trimmed, Shaved and Char Grilled

Parmesan Shavings and Truffle Oil for Garnish

Fresh Wild Mushrooms for Garnish

METHOD

Step 1: Melt half of the butter in a saucepan

Step 2: Gently fry the onion until soft

Step 3: Add the garlic and stir to combine

Step 4: Then add the rice stir until coated and add the white wine

Step 5: Allow it to bubble and reduce

Step 6: Add the stock ladle by ladle over a gentle heat

Step 7: Stir constantly allowing each ladle content to be absorbed before adding the next

Step 8: When the rice is al dente, after about 20 minutes stir in the lemon juice, zest, parmesan, mascarpone and the soaked mushrooms.

Step 9: Sauté mushrooms and garnish with parmesan shavings, asparagus and truffle oil.

INGREDIENTS

8oz Self raising flour

8oz Caster sugar

8oz Stork margarine

4 medium sized free range Katy Cruickshank eggs

Galloway lodge raspberry jam

Butter icing or freshly whipped cream

Castleton Farm Strawberries

METHOD

Step 1: Grease and line 2 × 8” round baking tins. Cream margarine and sugar until light and fluffy.

Step 2: Gradually add half of sifted flour and two eggs to margarine and sugar and mix well add the rest of the sifted four and the two remaining eggs and mix well.

Step 3: Divide the mixture between the two baking tins ensuring the mix is as smooth as possible on the top.

Step 4: Bake in the oven at 160 degrees for approximately 30 minutes.

Step 5: Remove from oven and allow to cool. Once cooled, spread the bottom sponge with the butter icing/cream and jam and then place the other half on top.

Step 6: Sprinkle with icing sugar or whipped cream and cut strawberries to decorate.

INGREDIENTS

Makes 5 – 6 portions

100g Tomato Puree

500ml Tomato Passata

1 White Onion

4 Carrots

3 Potatoes

1 Cup of Shredded Mange Tout

3 Peppers

2 Cans of Kidney Beans

2 Teaspoons of Cinnamon

1.5 Tablespoons of Sugar

0.5 Tablespoons of Cayenne Powder

0.5 Tablespoons of Chilli Powder

1/2 a Diced Turnip

Vegetable Oil

METHOD

Step 1: In a pan, drop some: vegetable oil, one diced onion and 3 peeled and diced potatoes

Step 2: Once they start to sweat, add the diced carrots, diced peppers, diced turnip, shredded mange tout, 500ml of passata, and the 100g of tomato puree

Step 3: Mix and let cook on medium heat for 3 minutes. Then add the cinnamon, sugar, cayenne powder, chilli powder and the 2 cans of kidney beans

Step 4: Mix well and leave to simmer for 10 minutes, then serve

INGREDIENTS

400ml Double Cream

100ml Milk

1 Vanilla Pod

4 Large Egg Yolks

3 Tablespoons of Caster Sugar

METHOD

Step 1: Heat the cream, milk and vanilla pod to boiling point in a sauce pan

Step 2: Whisk the egg yolks and sugar together in a large bowl

Step 3: Whisk in the cream mixture

Step 4: Heat the oven to 120°C

Step 5: Pour the mixture into 12 ramekins and place into a roasting tray, half fill the tray with water and place into the oven and bake for 30 minutes or until the custard has set

Step 6: To serve sprinkle with icing sugar and glaze with a blow torch

INGREDIENTS

5 eggs, Separated

180g Caster Sugar

300g Mascarpone

250ml Cold Strong Coffee

3 Tablespoons of Amaretto

Ladyfinger Biscuits

Ameretti Biscuits

80g Dark Chocolate, Finely Grated

METHOD

Step 1: Beat the egg yolks with the sugar until the sugar has dissolved and the mixture is light and fluffy and leaves a ribbon trail when dropped form the whisk

Step 2: Add the mascarpone and beat until the mixture is smooth

Step 3: Whisk the egg whites until soft peaks form, fold into the mascarpone mixture

Step 4: Pour the coffee into a shallow dish and add amaretto

Step 5: Dip ladyfinger biscuits one at a time into liquor and build tiramisu

Step 6: Finally cover with grated chocolate

INGREDIENTS

Makes 6 Scotch Eggs

Scotch Egg Ingredients

400g Black Pudding (we recommend Stornoway Black Pudding)

50g Breadcrumbs

6 Medium Eggs, at Room Temperature (We recommend Katy’s Free Range Eggs)

Sunflower Oil, for Deep-frying

Sea Salt and Freshly Ground Black Pepper

Coating Ingredients

100g Plain Flour

1–2 Medium Eggs

200g Coarse Fresh White Breadcrumbs

METHOD

Step 1: Bring a pan of water to the boil, add the 6 eggs and cook for 5 minutes, which should give you a soft-set yolk. Drain the eggs and run them under the cold tap until cool enough to handle. Carefully shell them.

Step 2: Roll the black haggis in to 12 balls and put to the side

Step 3: For the coating, set out three bowls. Put the flour into one bowl and season it with salt and pepper. Break an egg into the next and beat it lightly. Tip the coarse breadcrumbs into the third bowl

Step 4: Take two of the black pudding balls and flatten them out into rough discs, about 6cm in diameter. Place one disc in the palm of your hand, set a boiled egg in the middle, then top with the second disc. Mould the black pudding around the egg, sealing the joins well. Repeat with the remaining black pudding and eggs

Step 5: Coat each Scotch egg with seasoned flour. Next, dip it in the beaten egg (lightly beat in another egg if you need to) and finally roll it in the breadcrumbs. Chill the eggs until you’re ready to cook them

Step 6: Heat a 5–7cm depth of oil in a deep pan to 175°C, or until hot enough to turn a few breadcrumbs golden in 30–40 seconds. Cook 2 or 3 eggs at a time. Lower them into the oil and fry for 6–8 minutes, turning regularly until golden and crisp. Drain on kitchen paper and leave to stand for 5–10 minutes before enjoying

INGREDIENTS

1 Tbsp Sunflower Oil

12 Bert Fowlie Pork Sausages

2 Medium Onions Chopped

2 Celery Sticks Trimmed and Thinly Sliced

3 Medium Carrots Peeled and Thickly Sliced

500ml Pale Ale

1/2 Beef Stock Cube

2 Tbsp Tomato Puree

2 Tbsp of Light Muscovado Sugar

1 Bay Leaf

Splash of Worcestershire Sauce

2 Medium Leeks Trimmed and Cut into Slices

1 Tbsp Cornflour

1 Tsp Sea Salt

Freshly Ground Black Pepper

Fresh Chopped Parsley to Garnish

METHOD

Step 1: Heat the oil in a large non-stick frying pan and fry the sausages for 8-10 minutes until nicely browned all over. Transfer the sausages to a large flameproof casserole or your biggest saucepan.

Step 2: Add the onions, celery and carrots to the frying pan and cook for five minutes or until beginning to soften and lightly colour. Add the vegetables into the pan with the sausages.

Step 3: Pour the ale and 150ml water into the casserole and crumble the stock cube over the top. Stir in the tomato purée, sugar, bay leaf and a splash of Worcestershire sauce. Bring to the boil then reduce the heat, cover with a lid and simmer gently for 30 minutes, stirring occasionally.

Step 4: Add the leeks to the casserole and simmer uncovered for five minutes. Mix the cornflour with a tablespoon of cold water until smooth. Stir into the casserole and cook for 2-3 minutes, stirring regularly until the sauce has thickened.

Step 5: Remove the pan from the heat, season with salt and pepper and sprinkle the chopped parsley over.

INGREDIENTS

2 x l50g chunky fresh Salmon fillets, skin on, scales & bones removed

1 jar Bay Tree dill & mustard sauce

2 handfuls of green beans

METHOD

Cover the salmon pieces in the dill & mustard sauce (keeping 2 tablespoons back in the jar) and place in a dish & cover with cling film. Place in the refrigerator for a few hours or for a stronger flavour leave overnight.

Preheat your oven to 200°C/400°F/gas 6.

Trim your beans by cutting off the stalk ends but leave the wispy tips on.

Put the beans into a large pan of boiling water with a pinch of salt and cook for 3 to 4 minutes.

Get yourself just under a metre of kitchen fo il and fold it in half to give you two layers.

Drain and put half of the green beans in the middle of the foil.

Lay a salmon fillet, skin-side down, across the beans and spoon over a tablespoon of the remaining dill & mustard sauce on top.

Pull the foil edges together and scrunch them up to seal the parcel.

Repeat these steps to make your second salmon fi llet parcel and place both foil parcels on a baking tray.

Step 1: Put the baking tray into your hot oven and cook for 15 to 20 minutes, depending on the size of your fillets.

Step 2: Remove the tray from the oven and let it stand for a minute before carefully unwrapping and checking that the salmon is cooked through.

Step 3: Either serve the foil parcels on plates as they are. or carefully unwrap them before serving.

Excellent served with new potatoes.

INGREDIENTS

1 tbsp Olive Oil

2 Pork Fillets cut into medallions

Salt & freshly ground black pepper

100ml Thistly Cross Original Apple Cider

1 tbsp Wholegrain mustard

150ml double cream

1 tsp chopped fresh chives

METHOD

Step 1: Heat oil in frying. Season pork medallions on boths sides with salt and pepper and then fry for 3-4 mins on each side until golden brown.

Step 2: Add the cider, mustard and cream, simmer gently until sauce is reduced and thickened, Season to taste.

Step 3: Pour the ale and 150ml water into the casserole and crumble the stock cube over the top. Stir in the tomato purée, sugar, bay leaf and a splash of Worcestershire sauce. Bring to the boil then reduce the heat, cover with a lid and simmer gently for 30 minutes, stirring occasionally.

Step 4: Serve with mashed potato and fresh greens and a sprinkling of chives to garnish.