A Wee Pinch of Sugar

My Ideas, My inspirations, My food

Edinburgh Food Social

By Leave a Comment

Edinburgh Food Social is an innovative and exciting Social Enterprise, launched recently by the team at Edinburgh Larder Cafe and Bistro. This new and much needed initiative aims to bring cooking skills and confidence to people of all ages and backgrounds in the Edinburgh area.

The Edinburgh Food Social

Crowdfunding

Edinburgh Larder owner, Eleanor Cunningham and her team will bring their private sector expertise to the public sector, raising awareness of local and seasonal food. They’re currently crowdfunding to raise capital to buy a fully functioning food truck and if successful, the truck will allow them to deliver demos’ catering and educational packages to people of all ages and backgrounds. Visits to schools and community groups will be funded by profits from a catering operation run from the enterprises food truck.

Commenting on the project, Eleanor said, “It’s a way to bring the Larder’s know how of using local and seasonal food to schools and community groups around town using a mobile kitchen. We want to spread the word of why it’s good to think of food as something that changes from region to region and throughout the seasons.”

Edinburgh Food Social

Aims

Edinburgh Food Social works towards key aims:

  • Improving cooking skills
  • Developing healthy eating habits
  • Boosting confidence
  • Enhancing employability
  • Supporting local food producers
  • Creating community links

From talking to local communities and schools, the team have found that there is sometimes a real barrier when it comes to using local food. “People think of it as more expensive, even though actually it’s often not” says Eleanor, “and there’s no advice out there as to how to use local food, or how to recognise it, so we thought why not bring what we’ve learned in our kitchens to the public, and help get people into using local food.”

 With the crowd funding campaign ending on 17th March,  the team are hoping that people will get behind this new project.

www.crowdfunder.co.uk/edinburgh-food-social-1

Shepherd’s Pie with leftover meat

By Leave a Comment

Shepherd’s Pie

Shepherd’s Pie; a great comfort food, was traditionally made with the leftover meat from Sundays roast lamb and would be served up for dinner on Monday.

Shepherd's Pie

The meat would be minced and my mother talks of also using leftover vegetables by mincing them with the meat to make the base for the pie.

Shepherd's Pie

Mincing leftover cooked lamb makes the best shepherds pie.

No food waste

This is an excellent way to ensure that food is not being wasted and it’s a tradition I’ve carried on although I sometimes freeze the meat for using later. Freeze the remaining roast whole and mince when just prior to making the shepherd’s pie.

In the absence of leftover cooked meat it’s fine to use lamb mince. If using cooked meat it can be chopped if you don’t have a mincer.

Traditional recipe

This is the recipe my mother always used and as shepherd’s pie was always a favourite dinner for me when I was a child, I still use the same recipe today. Don’t be put off by the addition of tomato ketchup. It adds essential flavour to the base and it’s an ingredient I’ve noticed some top chefs using in pies and meatloaves.

Shepherd's Pie
Shepherds pie
Print Recipe
Shepherds pie made from leftover cooked minced lamb is a delicious comfort food dinner.
Servings Prep Time
4 20 Mins
Cook Time
30mins
Servings Prep Time
4 20 Mins
Cook Time
30mins
Shepherd's Pie
Shepherds pie
Print Recipe
Shepherds pie made from leftover cooked minced lamb is a delicious comfort food dinner.
Servings Prep Time
4 20 Mins
Cook Time
30mins
Servings Prep Time
4 20 Mins
Cook Time
30mins
Ingredients
topping
Servings:
Instructions
  1. Heat the oil in a large saute pan, add the onion and cook for 2-3 minutes. Add the carrots and mushrooms and continue cooking for 5 minutes until the vegetables start to colour.
  2. Meanwhile prepare the potato and parsnip topping. Place the potatoes and parsnips in a large pan of salted water, bring to the boil and simmer for approximately 15 minutes until tender. Drain and mash with the butter and milk. Beat in the leek if using.
  3. If using cooked minced lamb - add the stock, ketchup, Worcester sauce and thyme to the pan and mix together. Gently fold the cooked lamb through the mixture and gently heat through. Season with black pepper and salt if required.
  4. If using uncooked lamb mince - add the lamb to the saute pan with the vegetables and brown, stirring to break up any lumps. Sprinkle on the flour and mix through. Cook for 1-2 mins, stirring to make sure the mixture does not stick to the bottom of the pan. Add the stock, tomato ketchup, Worcester sauce, black pepper and cook over a low heat, simmering for approx 45 minutes. Check seasoning and adjust if required.
  5. Add the meat to a medium sized ovenproof dish and top with the potato mixture, using a fork to spread and make ridges on top.
  6. place in the oven and bake for about 25 - 30 minutes until piping hot and the potato is golden.
Powered byWP Ultimate Recipe

Shepherd's Pie

James Martin – Plates Mates and Automobiles

By Leave a Comment

James Martin

James Martin stepped out of the kitchen last night and onto the stage for the opening of his first live tour. The 35 date countrywide tour, Plates, Mates and Automobiles kicked off at Glasgow Royal Concert Hall and the ever popular celebrity chef was on top form. The fans were out in force and an enthusiastic crowd of around 2000 gave him a huge welcome.

James Martin

TV show’s and books

It’s been 20 years since the young, fresh faced, bandanna wearing chef first graced our TV screens on Ready Steady Cook. Since then he has become a firm favourite with viewers and has gone on to present a number of highly successful shows including Saturday Kitchen, James Martin Home Comforts and Operation Hospital Food. He’s also the author of 15 best-selling and award winning cookbook.

If there were first night nerves they didn’t show and despite a few technical hitches the popular and down to earth Martin charmed the audience for over 2 hours in the cooking, talking and speed extravaganza.

A comical introduction on the big screen by comedian Johnny Vegas gave the crowd a flavour of what to expect; the expectation of more than just cooking was in the title, Plates, Mates and Automobiles brought three of the chef’s loves to life.

Sharing top billing in the mate stakes was his right hand man and sous chef, Chris Start. Between them it was a great double act with Start’s almost silent approach being highly entertaining. Martin spoke warmly of their long term friendship and as mates go it was clear that this was a good mate. As cooking demonstrations go it was well orchestrated between the two chefs, and, as the show got underway the pair comfortably maintained the upbeat routine with plenty of rousing cheers from the crowd. Nine recipes cooked up in two hours with plenty of added humour but interspersed with tales from his childhood and life as a young chef.

He was on form when it came to the food and hygiene police. The bane of his life apparently, a reference to the complaints he regularly receives on Saturday kitchen for not washing his hands. A witty and unhygienic on stage rebellion got the thumbs up from the audience.

Cooking and mates aside, cars, mainly fast cars are his other love and a quick spin on the video screen gave an insight into his world of Ferrari’s, Formula One racing cars and Mercedes. It was a peek into his expensive indulgences; the trappings of a successful career, but he also acknowledged the public and the viewers who have supported his career, particularly those who buy his books and cookware. The author of 15 best-selling and award winning cookbook, James also endorses several kitchen products including the James Martin saucepans and knives with Stellar Cookware.

Every show needs a good finale and Martin stepped out of his comfort zone to confirm that he was indeed a man of many talents. The audience had been promised a night of surprises and with pots and pans aside he ended the show on a musical note. James Martin as you’ve never seen him before. Guitar in hand, supported by another mate, his guitar teacher of several weeks. There was a song and although singing is obviously not his strong point, the audience loved his musical performance and even gave him a standing ovation. Very entertaining although after the musical finale giving up the day job will surely not be an option.

It was definitely a night of fun, the banter with the crowd was excellent and for a first live tour opening night, James Martin definitely served up success on a plate.

 

James Martin – Plates, Mates and Automobiles runs until 23rd March 2016.

 

Disclaimer. I reviewed James Martin, Plates, Mates and Automobiles on behalf of Stellar Cookware. Tickets for the show were provided. All opinions expressed are my own.

 

Stellar Griddle Pan – Review

By Leave a Comment

Stellar Griddle Pan

The Stellar griddle pan was given a good road test in the Wee Pinch of Sugar kitchen. This particular pan is part of the Stellar Cast range and has the added feature of a ceramic coating, making it an ideal non stick cooking surface.

Stellar Griddle Pan

To put the pan through it’s paces, I cooked several different foods and was impressed with the overall results. Scallops were perfectly cooked, one minute on each side and had the perfect charring. It was ideal for bacon and held 10 rashers of bacon, a bonus if everyone is queuing for a bacon roll.

Stellar Griddle Pan

Stellar Griddle Pan

Two things I regularly griddle are steaks and salmon and both cooked perfectly; nice crisp skin on the salmon and the steak was cooked to perfection, charred on the outside and rare inside.

steak 2

Stellar Griddle Pan

Compared to other griddle pans I use, the Stellar pan has are several appealing features. The 28 x 28 cm pan is the perfect size if cooking for 4 people. It fits perfectly onto the largest cooking zone of my induction hob and although it’s a large pan, it’s not particularly heavy. The pan is suitable for all hob types and the instructions contain extra information about cooking on induction hobs due to the efficient transfer of heat. Heating the pan gradually is recommended and the pan should never be heated using the boost function unmonitored.   There’s nothing unusual about this and having used an induction hob for several years, it is the way I would normally heat any griddle or frying pan.

Other features include:-

  • High ridges add colour and seared lines to steaks, fish and vegetables
  • Easy draining with scalloped pouring lips
  • Stainless steel cast rivetted handle
  • Easy to clean and dishwasher safe.

Other products in the Stellar Cast range can be viewed on the Stellar Cookware website.

 

Disclaimer. Stellar Cookware provided the cast griddle pan for this review. All opinions expressed are my own.

 

 

 

Pancake Day – Crepes with Potted Salmon

By Leave a Comment

Pancake Day

Pancake day – a day to use up the fatty food, eggs, milk and sugar before lent. Religion aside, the day is a day of fun for many with pancake tossing races taking place throughout the country. This year, I decided to ring the changes and make savoury pancakes although I’ve no doubt that the sweeter version will feature at some point during the day.

Dulse and herb crepes with potted smoked salmon.

These savoury crepes are incredibly easy to make and will make an ideal lunch. The potted salmon can be made ahead using either smoked salmon or the more robust hot smoked salmon.

Dulse and Herb Crepes

 

Pancake Recipe

2 large eggs. handful of parsley (as an lternative use a mix of herbs such as chives, dill, chervill). 110g plain flour. 1tbsp Mara Seaweed Dulse flakes. 275ml milk. 2 tbsp melted butter. Freshly ground black pepper.

Method. I used a food processor although the ingredients can easily be mixed together with a food mixer. Add the eggs and parsley to the food processor and whizz to mix and chop the parsley. Gradually add the remaining ingredients and process to ensure all the ingredients are mixed. Heat a small amount of butter in a crepe pan, then pour in about 3-4 tbsp of the batter, swirling the mixture around to ensure the base of the pan is covered.

Pancake Day

Cook for about 30 secs and then flip over and cook for a further 30 secs.

Pancake Day

Repeat until all the batter has been used. Stack using baking parchment between each crepe to prevent sticking together and cover with a tea towel to keep warm.

Potted salmon recipe

7a27c1ed-a3f8-400c-aa20-cb08d65c3f6e

 

1 tbsp melted butter
250g hot smoked salmon
100g smoked salmon
2 tbsp creme fraiche
Juice of 1 lemon
2 tbsp dill
Salt & freshly ground black pepper
For Serving.
Spinach leaves
Chopped spring onion
Method. Melt the butter in a small pan and set aside to cool. Add the hot smoked salmon, smoked salmon, creme fraiche, lemon juice, dill, 1 tbsp of the melted butter & seasoning to a food processor. Process on pulse mode until mixed but not completely smooth. Spoon into a serving dish and refrigerate until ready to use.
To serve. Fold each crepe in half and top one quarter with spinach leaves. Add a generous spoonful of the potted salmon and some chopped spring onion and fold to a quarter. Serve sprinkled with extra seaweed flakes and spring onions.
Thank you to Loch Fyne for supplying the Bradan Orach smoked salmon used in this recipe. Further information on Scottish Salmon can be found on the Scottish Salmon Producers Website.

 

 

 

 

 

 

 

Stellar Cookware Review

By Leave a Comment

Stellar Cookware

Good quality pans and roasting tins are essential in my kitchen and it’s not always the most expensive that passes the test. With a busy kitchen I need equipment that’s durable, provides good heat conduction and is easy to clean. When Stellar Cookware recently launched the new Hard Anodised Ovenware range, I was more than happy to review one of the roasting tins from the collection.

Stellar Roasting Tin

This roasting tin is available in 3 sizes and I reviewed the smallest tin – 32 x 22 x 5cm. The tin is lightweight and will easily hold a family size chicken for roasting. It has a hard anodised finish for unbeatable durabilty and the alloy construction provides for even heat distribution. The thicker gague means the tin can also be used on the hob and under the gill, up to 240C.

I tested the tin for roasting chicken, potatoes and vegetables. On all 3 tests it performed well, non stick quality was excellent and the tin washed like new.

Stellar Cookware

Stellar Cookware

Handles

The handles are incorporated into the side of the roasting tin, a feature I really like and specifically tested the tin for. I  have a habit of burning my wrists on the protruding handles of certain roasting tins, particularly when the hot tin is transferred from the oven to hob for further cooking.

Stellar Cookware

 

Stellar Cookware

Features

At £20 this tin is excellent value for money.  Other good features are:-

Hard anodised heavy gague material, abrasion resistant, can even use metal utensils.

Unlike some non-stick bakeware the surface will not peel or flake off and will never rust – also PTFE and PFOA free

Efficient and even  heat distribution for superior cooking and baking results.

Suitable for oven use up to 240C – can also be used under the grill and also on the hob.

Stellar lifetime guarantee.

Further information on the full Stellar Cookware range can be found at www.stellarcookware.co.uk

 

Thank you to Stellar Cookware and PBMmarketing for supplying the roasting tin for this review. All views expressed are my own

 

 

Salmon with miso broth and noodles

By Leave a Comment

Salmon with miso broth and noodles

Cooking for one is something I enjoy doing as it gives me the chance to experiment with a few ingredients or even some leftovers. The freezer is usually well stocked with Scottish salmon from my regular Fishbox UK delivery; but like everyone in January, I’ve been using up all the food from the freezer and store cupboard. This salmon with miso broth and noodles is the result of one such cook up.

Salmon

Miso

Miso soup was a real saviour for me on a recent sailing trip in New Zealand.  The perfect antidote for a queasy stomach on a cold windy day with rough seas.  It’s since become a store cupboard staple and provided the ideal broth for this dish.

Salmon with miso broth and noodles

I used soba noodles as that’s what I had in the cupboard but the dish will work well with any noodles. The recipe gives quantities for one although it will be easily scaled up.  If you’re not keen on miso then chicken stock or vegetable stock will also work well.

Recipe

Salmon with miso broth and noodles
Salmon with miso broth and noodles
Print Recipe
I love a fish soup or chowder and this Asian inspiredsalmon and miso broth is one of the easiest to make. It's an ideal quick meal for one and also makes good use of a few leftovers.
Servings Prep Time
1 10 minutes
Cook Time
7-10 minutes
Servings Prep Time
1 10 minutes
Cook Time
7-10 minutes
Salmon with miso broth and noodles
Salmon with miso broth and noodles
Print Recipe
I love a fish soup or chowder and this Asian inspiredsalmon and miso broth is one of the easiest to make. It's an ideal quick meal for one and also makes good use of a few leftovers.
Servings Prep Time
1 10 minutes
Cook Time
7-10 minutes
Servings Prep Time
1 10 minutes
Cook Time
7-10 minutes
Ingredients
Servings:
Instructions
  1. Add 200 ml of boiling water to a pan and add the miso paste. Heat over a gentle heat to dissolve and add the soy sauce, rice wine, honey and lime juice. Add the noodles and cook according to the instructions on the packet. Udon noodles normally take around 7 minutes. Add the chopped coriander and mix well. add the salmon, soy sauce, spring onion, chilli and ginger - cook for 4-5 minutes or until salmon is cooked.
  2. In a separate frying pan, heat a tsp oil over a medium heat, add the salmon and cook for 5-6 mins, turning once. The ginger, garlic, chilli and spring onion can be added for 1-2 minutes - otherwise add straight into the miso broth with the other ingredients.
  3. Add the cooked noodle broth to a bowl, place the cooked the salmon on top sprinkle on the remaining spring onion Season with black pepper serve with additional lime wedges.
Recipe Notes

Check the finished dish before adding salt as the miso broth and soy sauce are both salty.

Powered byWP Ultimate Recipe

 

Haggis and Burns Night – Haggis with leeks and Scallops, neeps & tattie chips, whisky & ginger sauce

By Leave a Comment

Haggis with leeks, scallops, neeps and tattie chips with a whisky and ginger wine sauce.

Haggis and Burns Night – a celebration of the life of Robert Burns and there must be few foods that bring people together to celebrate, share food and enjoy an entertaining night like haggis does. Thanks to the Bard penning ‘To a Haggis’ over the years it has become a much loved dish at home and abroad.

Burns night. Haggis and whisky

One wonders what Burns himself would make of the worldwide celebrations and the iconic status that haggis enjoys as Scotland’s national dish. Of course when Rabbie ate his haggis back in 1786 it would not have been served in the style it enjoys today.

Haggis and Burns Suppers

Haggis is synonymous with Burns suppers but as a food, how we eat haggis has undergone some change in recent years. No longer just served in traditional way with neeps and tatties on the side, haggis is up there as the star attraction in many recipes. Indeed, so much so that it has it’s own bible written by Scotland’s own queen of haggis, Jo Macsween, a second generation Edinburgh haggis producer.

There are endless possibilities to use it as an ingredient and perusing through some popular recipes it is obviously an alternative to another Scottish favourite – mince.

When I was asked by About Scotland and Scotmid to come up with a recipe using haggis, I wanted it to be a twist  on the usual haggis meal but still using the traditional ingredients. This recipe uses neeps and tatties but also includes some other Scottish favourites, scallops and whisky.

Burns night. Haggis and scallops

Recipe

Preheat the oven to 220C/180 Fan Gas 7

Ingredients

2 large potatoes and half a small swede – sliced into equal length chips. Rapeseed or olive oil. 1 small leek – finely chopped. Approx 50g butter.  4 slices of haggis. 4 scallops – scallops are usually available shucked, trimmed and ready to cook. 30ml Scotch Whisky. 75ml Ginger wine ( I used Crabbies Green Ginger) 1 tsp coarsley crushed green or black peppercorns. 75ml double cream

Tatties and swede chips. Par boil the potatoes and swede for 5 mins, drain and dry. Transfer to an oven tray, add 1-2 tbsp of oil and mix to ensure the chips are well coated. Season with salt and plenty of freshly ground black pepper and cook for 20 minutes or until chips are crisp and slightly golden.

Leek. Heat the butter in a medium size pan, add the leek and cook gently for 5 minutes. Remove from the pan and keep warm. Keep the pan for making the sauce.

Haggis. Cook the haggis according to the instructions on the pack.

Scallops – I coated the scallops in oil and cooked on a griddle pan, over a medium to high heat for 1-2 minutes on each side. If using a frying pan, heat 1-2 tbsp oil and cook the scallops for the same time.

Haggis and scallops

Sauce -Add the whisky to the pan and set alight. Add the ginger wine and crushed peppercorns. Reheat, stir in the cream and heat gently for 1 minute.

Serve

Top the slices of haggis with a spoonful of leeks and place a scallop on top. drizzle over the whisky and ginger wine sauce and serve with the tatties and neeps chips on the side.

Find out more about Scottish food and drink and the history of Robert Burns at www.scotland.org

 

 

This post was sponsored by  Scotmid and About Scotland 

Images- Whisky and Haggis. Thanks to Andrew Ramsay of Ramsay of Carluke for permission to use this image.

Griddle Pan – The griddle pan featured in this post was provided by Stellar Cookware.

 

 

 

 

Haggis – Great Chieftain o’ the puddin’-race

By Leave a Comment

Haggis – Great Chieftain o’ the puddin’- race

Haggis, is there any other food that enjoys such grand celebrations and tributes. Or the stark contrasts of being a favourite snack, breakfast or even deep fried at the local chippie. This weekend Scots all over the world will unite to celebrate Burns night and the haggis will be central to the festivities

Burns Supper

Award winning Scottish haggis makers, Macsweens have been using family recipes that have remained unchanged for 60 years. Over time new innovative products have been developed and the range has expanded to include vegetarian, venison, and a wild boar haggis. It’s still very much a family business with son James and daughter Jo Macsween continuing to bring haggis to a new generation of haggis lovers.

When it comes to cooking I’ve always been a bit of a purist,  preferring the traditional dish of haggis, neeps and tatties. But haggis has enjoyed an explosion of popularity, new recipes have evolved and the humble haggis is now cooked in a wide variety of dishes. It’s ideal in a variety of cuisines, Mexican nacho’s, Spanish tapa’s, Indian pakora and Italian lasagne. It even has it’s own bible, the Macsween Haggis Bible, a collection of over 40 recipes by Jo Macsween. Looking through some of the recipes it seems like haggis could be the new mince.

Haggis Bible

We started our Burns celebrations with a selection from Macsweens; an original everyday haggis, venison haggis and for extra flavour, the whisky cream sauce.

MacSween Haggis

I served both the traditional way rather than cook with other flavours. The venison haggis, infused with port, juniper, redcurrant and spices was my favourite and very different from traditional varieties I’ve tasted. Definitely a winner and all the family gave it top marks. Something different, delicious and worth trying.

Haggis neeps and tatties with whisky cream sauce

 

The original everyday haggis was moist and delicious, perfectly spiced with a nice texture. The rich and creamy whisky sauce was an ideal accompaniment and added a nice finish to both haggis.

I would use the original everyday haggis in other recipes and it would work well in recipes such a nacho’s, pakora, or as a topping for baked potato. An inspiring collection of recipes can be found on Macsweens website

 

Disclaimer. Thanks to Macsweens for providing the haggis for this post.

 

 

 

 

Salmon with puy lentils and beetroot

By Leave a Comment

 

Salmon with puy lentils and beetroot

Salmon with Puy Lentils
 
This healthy and delicious salmon dish makes good use of seasonal British beetroot and the recipe easily doubles for a family meal. The marmalade and mustard add a real zing to the fish and the earthiness of the beetroot and puy lentils are perfect winter ingredients that make a great accompaniment for the salmon. For quickness I used a pack of ready to eat puy lentils but feel free to use dried if you have more time.

 Puy Lentils and Beetroot

Puy Lentils

If you’re short of time a pack of precooked – not pickled, will work well.

Recipe

Salmon with puy lentils and beetroot
Salmon with puy lentils and beetroot.
Print Recipe
This is a lovely winter salmon dish with earthy and sweet flavours from the puy lentils and beetroot. Use any type of beetroot and if your short of time the pre packed cooked beetroot (not pickled) will work fine. Puy lentils are also available pre cooked and are ideal for this recipe.
Servings Prep Time
2 people 10 minutes
Servings Prep Time
2 people 10 minutes
Salmon with puy lentils and beetroot
Salmon with puy lentils and beetroot.
Print Recipe
This is a lovely winter salmon dish with earthy and sweet flavours from the puy lentils and beetroot. Use any type of beetroot and if your short of time the pre packed cooked beetroot (not pickled) will work fine. Puy lentils are also available pre cooked and are ideal for this recipe.
Servings Prep Time
2 people 10 minutes
Servings Prep Time
2 people 10 minutes
Ingredients
Vegetables
Salmon
Servings: people
Instructions
  1. Preheat the oven to 200C/180 fan Gas 6
  2. Parr boil the beetroot with skins intact for 10. Do not fully cook as it will finish cooking in the oven with the salmon. When cool enough to handle remove the skin and chop into cubes. This can be done in advance
  3. Heat the oil in an oven proof pan, add the onion and cook for 1-2 minutes.
  4. Add the garlic and celery and continue cooking for 1-2 minutes.
  5. Add the chopped beetroot and cook for 3-4 minutes.
  6. Add the parsley and orange rind and mix well to ensure all the vegetables are well coated.
  7. Add the puy lentils and stock, season and mix well.
  8. Pop the salmon on top and place in the oven and cook for approximately 15 minutes or util the salmon is cooked.
Powered byWP Ultimate Recipe

 

Salmon with puy lentils and beetroot