Haggis Pakora

Haggis Pakora

A delicious (and different) way to celebrate burns this weekend! Haggis pakora are real comfort food – spicy haggis coated in a thick batter spiked with nutmeg.

Ensure you use good quality haggis and you can’t go wrong! Great served with a chill and garlic yogurt dip.

Haggis Pakora
Serves 4

Ingredients:

For the Pakora: 500g Good Quality Haggis, 150g Gram Flour, 1tsp Chilli Powder, 2tsp Nutmeg (Freshly Grated), 1tsp Ground Cinnamon, 1/2tsp Sea Salt, Still Water, Sunflower Oil

For the Dip: 200ml Natural Yogurt, 1 Green Chilli (Finely Chopped), 2tsp Paprika, 1 Garlic Clove (Finely Chopped), Juice 1/2 Lemon

Method:

1) Prepare the haggis by removing from its casing and cutting into around 12 equal portions around 2″ by 1″. Form these portions into tight ovals in your hand and place in the fridge for at least 30 minutes.

2) Make the batter by combining the flour, chilli powder, nutmeg, cinnamon and sea salt in a large bowl. Slowly add water whilst whisking until a smooth batter which is neither too thick nor too thin is achieved – the batter should be thick enough to cover the haggis without too much running off.

3) Make the dip by combining the yogurt, chilli, paprika, garlic and lemon juice in a small bowl and mixing well. Set aside.

4) Bring a large pan of sunflower oil or a fryer up to 190c. Coat the haggis in a light covering of the batter and deep fry in the hot oil for around 4 minutes or until coloured well and cooked through. You may need to do this in batches (keep the cooked haggis warm until ready to serve).

5) Serve the haggis pakora with the garlic and chilli dip.

Enjoy!

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Lemon Fried Chicken

Lemon Fried Chicken

A refreshing take on the takeaway classic. Crispy fried chicken breast is served with a rich lemon sauce spiked with fresh ginger.

Soggy batter and gloopy sweet sauces are banished in this recipe which is great served with homemade egg fried rice.

Lemon Fried Chicken
Serves 4

Ingredients:

For the Chicken: 2 Chicken Fillets, 200ml Milk, 200g Plain Flour, 2tsp Paprika, Sea Salt, Cracked Black Pepper

For the Sauce: Juice and Zest 3 Lemons, 2″ Fresh Ginger (Peeled and Finely Chopped), 2tbsp Light Brown Sugar, 200ml Vegetable Stock, 1tbsp Cornflour, Cracked Black Pepper, Sunflower Oil

Method:

1) Remove the inner fillets from the chicken fillets and cut each fillet in half on the horizontal. Cut each portion into two. Place all of the chicken in a small tub and cover with the milk. Allow to stand for 30 minutes.

2) Meanwhile make the sauce. Add the cornflour to a little water in a small bowl and mix to combine, set aside. Place the lemon juice and zest, ginger, light brown sugar and vegetable stock in a saucepan. Place the saucepan over a medium heat and bring to the boil. Stir continuously and slowly add the cornflour mixture until a thick pouring consistency is achieved. Season with cracked black pepper – you may need to add a little extra sugar to taste. Keep warm (add a little water if the sauce thickens).

3) Place a large non-stick frying pan over a medium-high heat, add enough sunflower oil to cover the pan by 1cm. Combine the plain flour and paprika in a large shallow dish and season well with sea salt and cracked black pepper, mixing well to combine. Remove each chicken piece from the milk and dredge in the flour mixture. Shallow fry all of the chicken in the hot oil for around 4 minutes each side or until golden brown, crisp and cooked through (you may need to do this in batches).

4) Drain the chicken on some kitchen towel and serve with the warm lemon sauce. Great served with egg fried rice.

Enjoy!

Cinnamon Pancakes, Bacon, Syrup

Cinnamon Pancakes, Bacon, Syrup

There is no greater way to start the weekend than with pancakes, smoked bacon and maple syrup!

Cinnamon scotch pancakes are served with crisp smoked pancetta and drizzle of good quality maple syrup.

Cinnamon Pancakes, Bacon, Maple Syrup
Serves 4

Ingredients:

200g Plan Flour, 300ml Semi-Skimmed Milk, 1tbsp Baking Powder, 1tbsp Light Brown Sugar, 1tsp Sea Salt, 1 Large Egg, 2tsp Ground Cinnamon, 8 Slices Smoked Pancetta, Good Quality Maple Syrup

Method:

1) Cook the pancetta under a very hot grill for 2 minutes each side or until crisp. Set aside.

2) Combine the flour, baking powder, sea salt, ground cinnamon and sugar in a large bowl. Whisk together the egg and milk in a separate bowl. Slowly add the milk and egg into the flour mixture whilst whisking – whisk until fully combined.

3) Place a large non-stick frying over a medium heat and add a little oil. Fry tablespoonfuls of the batter in the oil for around 2 minutes each side or until golden brown. Keep the cooked pancakes warm until you have exhausted the batter. You will need to add a little oil to the pan in between batches.

4) Serve the pancakes with the crisp pancetta and a good drizzle of maple syrup.

Enjoy!

Rib of Beef, Chimichurri

Rib of Beef, Chimichurri

Chimichurri is an awesome accompaniment for beef steaks and roasts. More refreshing than a rich jus, it is also a good way to use up leftover herbs.

Roast rib of 60 day dry aged beef is served with my chimichurri – packed full of fresh herbs with a hint of heat and a good kick of red wine vinegar and garlic.

Rib of Beef, Chimichurri
Serves 6-8

Ingredients:

For the Beef: 2-3kg Extra-Mature Rolled Rib Roast (Or Rolled Sirloin), 1 Head of Garlic, 4 Thyme Sprigs, Sea Salt, Cracked Black Pepper

For the Chimichurri: Very Large Handful of Fresh Coriander, Parsley, Basil and Tarragon (Finely Chopped), 1tsp Dried Oregano, 1 1/2 Garlic Cloves (Finely Chopped), 1 Green Chilli (Deseeded and Finely Chopped), 50-75ml Extra Virgin Olive Oil, 2tbsp Red Wine Vinegar, Sea Salt, Cracked Black Pepper

Method:

1) To roast the beef, pre heat the oven to 220c. Season the roast liberally with sea salt and cracked black pepper all over. Place on a roasting tray and scatter the garlic cloves and thyme over the roast. Roast at 220c for the first 20 minutes. Cook at 185c for 15 minutes per lb for medium or until cooked to your liking. Cooking to an internal temperature of 50-54c will give you medium beef. When cooked, remove the roast from the oven, wrap well in tin foil and wrap in a towel. Leave the roast to rest for at least 30 minutes.

2) Meanwhile make the chimichurri. Combine the chopped herbs and oregano with the garlic and chilli in a bowl. Slowly add the olive oil whilst whisking until a slightly runny consistency is achieved. Add the red wine vinegar to taste and season well with sea salt and cracked black pepper. Set aside.

3) Serve the roast beef with a good amount of chimichurri. Great served with roasted vegetables.

Enjoy!

Truffle Tagliolini

Truffle Tagliolini

A deliciously simple recipe and the best way to serve top quality pasta – this is one of my favourite recipes!

Tagliolini is tossed with a butter and truffle sauce and topped with a little shaved truffle and parmesan.

Truffle Tagliolini
Serves 2

Ingredients:

200g Top Quality Dried Tagliolini, 30g Unsalted Butter, 15ml Extra Virgin Olive Oil, 2tbsp Reserved Pasta Water, 2tsp Black Truffle Oil, 1/2 Small Truffle (Fresh or Preserved) (Finely Shaved), 2tbsp Grated Parmesan, Sea Salt, Cracked Black Pepper

Method:

1) Bring a large pan of well salted water to the boil. Cook the pasta in the boiling water until al-dente (around 6 minutes for tagliolini).

2) Meanwhile melt the butter in a large saucepan. Add the olive oil and keep warm.

3) Drain the pasta once cooked (remember to save a little of the cooking liquid). Add the pasta to the pan with the butter and olive oil. Add the truffle oil and cooking liquor and season to taste with sea salt and cracked black pepper. Toss well to combine.

4) Serve the pasta and top with the shaved black truffle and a sprinkling of parmesan.

Enjoy!

Ribeye and Ox Cheek

RIBEYE, OX CHEEK

A great combination of 60 Day Aged Ribeye Steak and braised Ox Cheek with buttery mash, baked carrot, kale and black pepper jus.

The ox cheek can be braised and the sauce made a few days in advance making this a great weekend supper with little stress!

Ribeye and Ox Cheek
Serves 4

Ingredients:

For the Ox Cheek: 1 Large (Or 2 Small) Ox Cheek, 2 Shallots (Finely Chopped), 2 Garlic Cloves (Crushed), 2 Bay Leaves, 2 Thyme Sprigs, 200ml Red Wine, 300ml Beef Stock, Cracked Black Pepper

For the Baked Carrot: 4 Small Carrots (Scrubbed), 25ml Olive Oil, 25g Unsalted Butter, 1tsp Sugar, Sea Salt, Cracked White Pepper

To Finish: 75ml Port, Reserved Cooking Stock (From Ox Cheek), 2 10oz Rib Eye Steaks, Large Bag Kale (Washed), Sea Salt, Cracked Black Pepper, Mashed Potato (Enough for Four)

Method:

1) To cook the ox cheek – pre heat the oven to 150c. In a large casserole sauté the shallot and garlic in a little oil over a medium heat for 5 minutes. Turn up the heat and add the bay leaves and thyme. Deglaze the pot with the red wine and reduce by half. Add the beef stock and bring to a simmer before adding the ox cheek. Cover and transfer to the oven to cook for 4-6 hours until the ox cheek is very tender. When ready, remove from the oven and allow to cool in the stock. Remove the cheek (keeping the stock to one side) and cut into equal portions. Set aside or store in the fridge.

2) Prepare the baked carrots by wrapping in foil with the butter, olive oil, sugar and a little salt and pepper. Roast in the oven at 200c for around 45 minutes or until tender. Keep warm until ready to serve or store in the fridge and re-heat before serving.

3) Prepare the sauce by placing a saucepan over a high heat. Add the port and allow to reduce by half. Add around 200ml of the reserved cooking stock (strained) and bring to a simmer. Simmer until reduced by half (or to taste). Add a good amount of cracked black pepper to taste. Keep warm.

4) Meanwhile, season the steaks with sea salt and cracked black pepper and fry in a hot pan until cooked to your liking (ensure to rest for at least 10 minutes). Whilst the steaks are cooking, fry the kale in a little oil with a good amount of sea salt and black pepper in a large pan for around 15 minutes or until tender.

5) Re-heat the ox cheek in a hot oven and top with a little sauce. Serve the ox cheek with a few slices of the rib eye steak, the baked carrot, kale, a good amount of sauce and some buttery mashed potato.

Enjoy!

Parsnip Velouté, Scallops, Curry

Parsnip Velouté, Scallops, Curry

Parsnip and Cider Velouté is a great accompaniment for pan seared scallops. Although not a true velouté, this silky sauce also pairs perfectly with the home-made curry oil and puffed cumin seeds for an impressive starter.

This parsnip and cider velouté is also great served simply with a drizzle of curry oil.

Parsnip Velouté, Scallops, Curry

Parsnip Velouté, Scallops, Curry
Serves 4

Ingredients:

For the Velouté: 6 Parsnips (Peeled and Chopped), 25g Unsalted Butter, 1 Onion (Finely Sliced), 1 Garlic Clove (Crushed), 2 Thyme Sprigs (Tied Together), 350ml Good Quality Dry Cider, 85ml Single Cream

To Finish: 8 Large Scallops, 2tsp Curry Powder, 75ml Grapeseed Oil, Small Handful Croutons (Gluten Free if Required), 2tsp Cumin Seeds, Small Handful Thyme Leaves

Method:

1) Place a large saucepan over a medium heat and melt the butter. Add the onion and garlic and sweat for 10 minutes until soft but not coloured. Add the parsnips and thyme and sweat for a further 5 minutes. Add the cider and bring to a simmer. Cover and simmer for 20-30 minutes or until the parsnips are tender. Remove from the heat and remove the thyme. Transfer to a blender and blend until very smooth. Transfer the mixture to a clean pan. Just before serving add the single cream, season to taste with sea salt and white pepper and warm through.

2) Meanwhile make the curry oil by combining the grapeseed oil and curry powder in a small spice blender – blitz well to emulsify. Keep to one side. Next prepare the cumin seeds by quickly frying in hot oil for 30 seconds until lightly puffed – drain and set aside.

3) Season the scallops with sea salt and pan-sear in a little olive oil in a non-stick pan over a high heat. They should take around 1-2 minutes each side depending on size.

4) Spoon the velouté into small bowls and top with the scallops, a good drizzle of curry oil, a sprinkle of toasted cumin seeds, some seasoned croutons and a few thyme leaves.

Enjoy!

Duck & Chestnut Tagliolini

Duck & Chestnut Tagliolini

This is a super quick alternative to a traditional pasta with duck ragu but is still packed full of flavour! Duck is paired with chestnuts, smoked pancetta and fresh sage.

Using top quality duck rillettes minimises prep and cooking time.

Duck & Chestnut Tagliolini
Serves 2

Ingredients:

300g Tagliolini, 75g Duck Rillettes, 30g Smoked Pancetta (Diced), 1 Shallot (Finely Diced), 1 Garlic Clove (Finely Diced), 1tbsp Chopped Fresh Sage, 2tbsp Freshly Grated Parmesan, 25g Unsalted Butter, Juice and Zest of 1/2 Lemon, 50ml Reserved Pasta Cooking Water, Sea Salt, Cracked Black Pepper, Extra Virgin Olive Oil

Method:

1) Bring a large pan of salted water to the boil. Cook the pasta in the water and drain when ready.

2) Meanwhile place a frying pan over a medium-high heat. Add a little oil and fry the pancetta with the shallot and garlic for 2 minutes until golden. Turn the heat to medium-low and add the rillettes, sage, parmesan and butter. Keep over a low heat until the pasta is ready.

3) When the pasta is drained, add to the pan with the duck mixture together with the reserved cooking water, lemon juice and zest and a good amount of freshly cracked black pepper. Toss the pasta well to combine and serve with a good drizzle of extra virgin olive oil.

Enjoy!