Christmas leftovers

December 26, 2015 By Rachel Leave a Comment

Christmas leftovers.

Name: Christmas leftover frittata
Prep time: 5 min
Cook time: 35 min
Yield: 6
Ingredients: 6 large eggs; 50 ml cream (double or single cream or replace with milk.); leftover sausages wrapped in bacon chopped; leftover stuffing meat; handful chopped herbs (parsley & thyme work well or use a tsp of dried herbs.); Salt and freshly ground black pepper

Great for using in a Boxing Day frittata.

A box of 6 eggs, some leftover pigs in blankets and pork stuffing are great for adding great flavour. A perfect brunch dish that all the family will love.

Ready to bake

Christmas leftover frittata

Frittata is a great way to use up some Christmas leftovers. Easy to make and vary the flavours with whatever's in the fridge.

Servings	Prep Time
6	5 minutes

Cook Time

35 -40 minutes

Servings	Prep Time
6	5 minutes

Cook Time

35 -40 minutes

Christmas leftover frittata

Frittata is a great way to use up some Christmas leftovers. Easy to make and vary the flavours with whatever's in the fridge.

Servings	Prep Time
6	5 minutes

Cook Time

35 -40 minutes

Servings	Prep Time
6	5 minutes

Cook Time

35 -40 minutes

Ingredients

6 large eggs
50 ml cream double or single cream or replace with milk.
leftover sausages wrapped in bacon chopped
leftover stuffing meat
handful chopped herbs parsley & thyme work well or use a tsp of dried herbs.
Salt and freshly ground black pepper

Servings:

Instructions

Pre heat the oven to 190C/170C fan Gas 5 Grease a small rectangle baking tin.
Whisk the eggs and the cream together. Add the chopped herbs and season with salt and pepper.
Add the leftover meat to the baking tin and pour over the eggs.
Bake for 30-35 until cooked through. The frittata will be firm to touch and slightly puffed up.

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Vary the flavours to suit whatever leftovers are in the fridge. Tomatoes, cranberries, or salad leftovers such as spinach and rocket will all work well.

Smoked Salmon Crostinis – Festive Food

December 20, 2015 By Rachel Leave a Comment

Smoked Salmon Crostinis – Perfect for festive pre dinner drinks

Smoked salmon crostinis are perfect along with festive pre dinner drinks and make great starters. There’s a great choice available including hot smoked and a range of flavours including gin and whisky cured, all of which will add a special touch to Christmas canapes. Impress your guests with this selection of smoked salmon topped crostinis.

Smoked Salmon Crostinis – Ideal for pre dinner drinks or starters

Smoked Salmon crostinis

Crostini are so easy to make and can be prepared in advance. They’ll also keep well in an airtight container for a few days, and will work well with a wide range of toppings. The crostini are made with small baguettes but I also find it handy to keep a few packs of ready to bake baguettes in the store cupboard over the festive period.

Crostini recipe. Pre Heat oven to 200C/180fan/Gas 6. 3 baguettes -(30cm baguettes make approximately 24 crostini). Rapeseed oil.

Slice the baguettes into thin slices about 4-5 cm. Brush both sides with rapeseed oil. Place on a baking sheet and bake for 10 mins or until golden and crispy. Cool on a wire rack and store in an airtight container until ready to use.

Toppings

A few simple toppings is all you need to make these tasty crostini and they are perfect for salmon canapes. Make ahead to assemble when needed. Two 250g packs of smoked salmon will be sufficient to make the potted salmon and for placing on top of the crostini. Any leftovers can be used to make other canapes. Smoked salmon trimmings which are usually more economical can also be used for the potted salmon.

Smoked salmon crostinis with beetroot and dill pate

250g beetroot cooked and peeled. Small bunch of dill. 3-4 tbsp creme fraiche. Small bunch of dill. Salt and freshly ground black pepper.

Place the beetroot, dill (reserve some sprigs for garnishing) and 3 tbsp of the creme fraiche in a food processor and blend until well combined but still with a thick consistency. Check the consistency and if needed add the remaining tbsp of creme fraiche. Add salt and freshly ground black pepper. Add a dollop of the beetroot pate to each crostini, top with a curl of smoked salmon and garnish with dill.

Potted smoked salmon crostinis with lemon and parsley

25g melted butter. 250g smoked salmon. 1 tbsp creme fraiche. Zest and juice of half a lemon – keep the zest for garnishing. Small handful of chopped parsley. Dried seaweed flakes. Salt and freshly ground black pepper.

Place all the ingredients in a food processor and process on pulse mode until blended but still retaining some of the salmon texture. Spread the crostini with the salmon mixture and top with a curl of smoked salmon. Garnish with the lemon zest and a sprinkle of seaweed flakes if using.

Smoked salmon crostinis with sun-dried tomato pesto

2 tbsp pine nuts. 100g sun-dried tomatoes in oil, drained. 1 large garlic clove. Small bunch of basil – keep some of the smaller leaves for garnishing. 2 tbsp pecorino cheese, grated. 3 – 4 tbsp olive oil. Salt and freshly ground black pepper.

Heat a small frying pan over a medium heat, add the pine nuts and toast until golden. Place the pine nuts, sun-dried tomatoes, garlic, basil, pecorino and 3 tbsp of olive oil to a food processor and whizz until combined but still with a good texture. If too thick add the remaining olive oil. Season with salt and freshly ground black pepper. Spread a small amount of pesto on each crostini, top with a curl smoked salmon and garnish with the remaining basil leaves.

Scottish Salmon Producers Organisation provided the salmon and a range of ingredients for these recipes. Further information on Scottish Salmon can be found on the the website

Salmon Pie with Candied Beetroot and Cranberries

December 16, 2015 By Rachel Leave a Comment

Salmon Pie with Candied Beetroot and Cranberries

The festive period is all about food and drink in our house and with so many meals to be cooked, I’m always looking for something different to serve. The turkey is normally finished on Boxing Day and that leaves me thinking about the remainder of the days in the run up to New Year. Scottish salmon always features on menu and being such a versatile fish there’s never any shortage of ideas. Salmon works with so many different cuisines and in particular Asian flavours marry well with it.

This spicy Scottish salmon filo pie with candied beetroots and cranberries will be an excellent centrepiece for a festive buffet. Its easy to make and the pie can be cooked in advance, chilled and either reheated or served cold.

Salmon Pie with Candied Beetroot and Cranberries.

600g candied and golden beetroot

1 tbsp rapeseed or olive oil

25g butter

1 medium onion finely chopped

3 garlic cloves finely chopped

20g root ginger grated

1 green chilli finely chopped

1tsp cumin

1tsp coriander

1 tsp garam masala

½ tsp chilli powder

Approx 700g skinless Scottish salmon fillet (6 x 120g portions will work) cut into bite size cubes

75g dried cranberries

200ml creme fraiche

small bunch of coriander finely chopped

salt and freshly ground black pepper.

250g pack of filo pastry

22cm Loose bottomed cake tin.

Method

Trim the beetroot, leave the skin on, put into a large saucepan and cover with water. Bring to a boil, reduce heat and simmer until almost cooked. Drain and set aside to cool.

Heat the oil and butter in a medium size pan and gently cook the onions for 1-2 minutes. Add the garlic, ginger and green chilli and continue to cook gently for 5 minutes. Add the spices and cook for 5 minutes. Leave to cool slightly.

Peel the beetroot and cut into cubes the same size as the salmon.

Mix the beetroot, carnberries and onion mixture together. Season

Add the creme fraiche and coriander and mix well. Gently fold the salmon through the beetroot mixture.

Heat oven to 190C/170C fan/gas 5. Melt the remaining butter.

Unwrap the filo and brush the top sheet with melted butter and put the the sheet butter side down into a 22cm loose bottom cake tin – leave the excess hanging over the edge. Repeat with another 6 sheets of filo, overlapping to line the base and sides of the tin. Spoon in the filling and gently press down to firm.

Brush the remaining sheets of pastry with butter, slightly scrunch and place over top of the pie filling. Fold up the overhanging sides and scrunch at the edges of the tin. Brush with the remaining butter. The pie can be covered and chilled for up to 4 hours or bake for 25 – 30 mins until golden. Allow to cool slightly before slicing.

Serve either hot or cold at room temperature with lemon wedges and raita. Also freezes well.

Disclaimer. Scottish Salmon Producers Organisation supplied the salmon used in this recipe.

Parsnip and Carrot Mash. Get ahead for Christmas dinner

December 11, 2015 By Rachel Leave a Comment

It might be too early to get put the sprouts on for Christmas dinner but preparing a few other dishes in advance is my way of getting ahead, and it does make for a more relaxed time in the kitchen on the day itself. With 15 people coming for dinner this year, I need to make sure most of the prep is done at least 2 weeks before.

Stuffing is made, sausages will be wrapped in bacon, stock for gravy and cranberry sauce are all made in advance and frozen. This parsnip and carrot mash is a dish I make every year and again, it’s done in advance as it freezes well. On Christmas day, the breadcrumb topping is added and it’s easily reheated.

The quantities given will serve approximately 10 people and I usually divide between ovenproof dishes, use one for Christmas dinner and the other for another meal over the festive period. It also helps cut down on food waste and one dish is usually enough when there are other vegetable dishes being served.

Ready for the oven

Parsnip and carrot Mash

700g/1lb 8oz each of Parsnips and carrot cut into bit sized pieces

A few sprigs of fresh thyme , leave removed.

150 ml carton soured cream, the half fat will reduce the calories!

Seasoning.

Topping

25g Butter

15ml rapeseed or olive oil

1 small onion finely chopped

6oz fresh breadcrumbs

Few sprigs of thyme, leaves removed

Method

Cook the parsnips and carrots for about 15-20 minutes until tender.

Drain, add the cream and thyme leaves and mash either with a masher or process in a food processor

Season with salt and pepper and transfer to an oven/freezer proof dish. The dish can be frozen at this stage.

Breadcrumb topping.

Heat the butter and oil in frying pan, add the onion and cook until soft. Take the pan off the heat and mix in the breadcrumbs and thyme leaves

Top the parsnips and carrots with the breadcrumb mixture, drizzle with olive or rapeseed oil and bake at 190oC/fan170oC Gas 5 for 25 -30 minutes until piping hot.

Cooks notes

The dish also works well with other vegetable combinations such as carrot and sweet potato or celeriac and sweet potato. Or try parsnip and apple as an accompaniment to roast pork.

Perfect for Christmas gift – Zing Organics

December 3, 2015 By Rachel Leave a Comment

Tis the season to be jolly, give presents, share and enjoy food with family and friends. But, before you get anywhere near Christmas day it’s gift shopping that causes the most angst. For me it just brings out my inner Bah Humbug as the shops gear up to fleece us with awful food. That mountainous, overpriced and over wrapped selection of food gifts that occupies shelf space, usually from September onwards. And, just don’t get me started on novelty food or all those gift packs bearing the smiling faces of celeb chefs.

Now that I’ve got that off my chest, I should add that there are some very good quality, artisan food gifts available and that’s where I’ll be spending my money. Buying food gifts from some of my favourite small producers makes Christmas shopping so much easier and of course very satisfying. Over the next week I’ll be highlighting some of the gifts that have made it onto my shopping list this year and believe me not one will involve treking around shopping centres or supermarkets.

First up is this artisan range of gourmet Aromachefery infused sea salts and oils from Kirsty Morrison at Zing Organics. Although herbs feature regularly in my cooking, I love the extra kick these oils and salts add to a finished dish.

The infused sea salts are available in a range of natural flavours and will make a great gift for any food lover or cook. The fresh and sharp citrus flavour of lemon, or spicy black pepper, both perfect on fish and salads; or bring a distinctive depth of flavour to meat dishes with the herbal flavours of bay laurel, thyme, or rosemary.

Gourmet infused sea salts come in a handy ziplock resealable bag

Gourmet infused sea salts come in a handy resealable ziplock pouch

Don’t be misled by the size of the the gourmet infused aromacherfery oil concentrates. The small 8ml dropper bottles are intensively concentrated and one or two drops will add a delicious punch to food and take any dish up a notch.

Bring out the flavour in any dish by adding one or two drops of Armomachefery oil

These are available in lemon, lime, bay laurel, thyme and rosemary and will transform the simplest of fresh food.

For gin lovers, a stunning range of aromatic gin infused with organic essential oils will not disappoint. Each 20ml bottle has 200 servings and flavours include, green mandarin, lemon, lime, bourbon geranium, frankincense and patchouli. Perk up dishes like smoked salmon or smoked halibut, seafood and risotto or add a spray to sweet dishes such as sorbets and ice creams.

Aromacherfery spray

As you would expect from this high quality artisan range, Zing Organics aromachefery salts and oils contain only natural ingredients infused with food grade organic essential oils. They are superb products simply bursting with natural flavour along with the most delicious heavenly aromas.

Zing Organics also offer a range of candles, candle making workshops and parfums, all handmade and fragranced with the same top quality pure essential oils. Further information on all products can be found on the website

Disclaimer I was provided with a range of salts and oils to review by Zing Organics.

My Top Picks at BBC Good Food Show Scotland

November 6, 2015 By Rachel Leave a Comment

The BBC Good Food Show Scotland opens this morning at SECC Glasgow and food lovers are promised three days of culinary entertainment by the countries top chefs and the opportunity to meet some Scotland’s best local and artisan food producers.

Being down under in Australia means I’ll miss this years show but as a seasoned show visitor and part of the BBC Good Food Show Blogging Community, I’ve been checking out who’s who in the producers village and in the Regional Food Pavillion. These are unique areas at the show and it gives shoppers the opportunity to meet producers who pride themselves on quality and the provenance of the food they produce.

Here’s some of my favourite producers and be sure to try some of their delicious samples before you buy.

Ramsay of Carluke is a veteran of BBC Good Food Shows are their stand is always a favourite with shoppers. Family butchers and bacon curers for over 150 years, Ramsay of Carluke takes great pride in the exceptional quality, flavour and texture of their traditional meat products. Find award winning traditionally cured Ayrshire bacon, black pudding, sausages, haggis and free range cooked ham and pork. Andrew Ramsay heads up the team and you’ll find plenty of tasty samples on the stand.

Andrew Ramsay with his traditionally cured Ayrshire bacon.

A newcomer to this years show is Spice Pots and owner Melanie Auld will be showcasing her range of Indian spice blends, each comes with a recipe card to make great curries. I’ve been using these to experiment with some recipe development using Scottish salmon and highly recommend the blends.

The range includes Goan, Korma, Bhuna and Tandoori Masala. Gift packs are also available and the colourful attractive packaging makes Spice Pots a great Christmas gift. Find Melanie in the Regional Food Pavillion on the East Lothian Food and Drink Stand – A50

Another must have at the show is award winning artisian jams, chutney’s and preserves from Perthsire Preserves. These are a long time favourite of mine and owners Iain McKenzie and Kate Thornhill will have the full range available on stand B102. These top quality preserves are made by hand in small batches and will also make great Christmas gifts. In the savoury range my favourites include Hot Banana Chutney and Curried Tomato & Chilli Chutney. An ideal gift for a couple would be the Deanston Whisky Marmalade and the Strawberry and Pink Champagne Conserve.

Gift packs and hampers are also available

Summer Harvest are regulars at BBC Good Food Show with their ever popular range of Scottish rapeseed oils, salad dressings and vinegars. Owners Mark and Maggie Bush grow their own crops on their Perthsire farm as well as pressing and bottling all their own oil. I’ve been using Summer Harvest oils for a number of years now and their rapeseed oil, mayonnaise and vinegars are firm favourites in my kitchen. The White Trufle and Black Truffle Oils are outstanding and make a wonderful addition to risottos and soups. Perfect for drizzling over the finished dish.

The Summer Harvest range is also available in gift boxes and will make great gifts for anyone who enjoys cooking. Find them on stand C47

Another newcomer and BBC Good Food Show Bursary Award winner is Ayrshire’s Aye Love Real Food.

Husband and wife team, Mark and Jacqui Davidson started their fresh food business in 2014 with a focus on using the fresh and local ingredients available on their doorstep. Since then they have become familiar faces and favourites with shoppers at farmers markets and food festivals throughout Scotland The Aye Love Real Food range includes their amazing handmade Scotch eggs with yolks that always perfectly cooked.

Amazing Scotch eggs from Aye Love Real Food

Warming stews, Cullen Skink and gourmet sausage rolls have been added to the range and with a seasonally changing menu there’s always something different available. I’ve followed Mark and Jacqui’s journey and have always been impressed by the consistently high quality of the food they produce. Find them on the Bursary Award Winners stands.

This is just a snapshot of over 100 producers who will be exhibiting at this years show. Check out the BBC Good Food Show website for full details of exhibitors and of course the timetable to see the celeb chefs in the supertheatre. Paul Hollywood will open the show at 10 am and he’ll be on stage throughout the day with national favourite Mary Berry.

See Mary Berry at BBC Good Food Show Scotland.

November 2, 2015 By Rachel Leave a Comment

The ever popular Mary Berry will be among the among the amazing line up of celeb chefs entertaining audiences at this years BBC Good Food Show Scotland. The show runs from Friday 6th – Sunday 8th November at Glasgow’s SECC, and is expected to attract large crowds, all eager to see the countries favourite chefs in action. Mary’s TV career has spanned more than 4 decades and she has written over 40 best selling cooker books.

On Friday and Saturday Mary will be on stage with Paul Hollywood in the Supertheatre and on the interview stage with Lotte Duncan to answer the audience’s culinary questions. She’ll also be at the WHSmith stand signing copies of her books. Her latest book, Mary Berry’s Absolute Favourites was published in February this year and this marvelously comforting roast sausage and potato supper gives a flavour of the recipes to be found in the book.

Roast sausage and potato supper

This will become a firm family favourite as it can be cooked in one dish and is so quick and easy to put together. If you’re making this for young children, you can replace the wine with stock, if you prefer. Choose your favourite type of local, British sausage for this recipe – my family loves leek and sage.

SERVES 4–6

2 tbsp olive oil

2 large onions, sliced lengthways into wedges

2 red peppers, deseeded and cut into large dice

2 garlic cloves, chopped

1 tbsp chopped thyme leaves

500g (1lb 2oz) baby new potatoes, unpeeled and halved

12 sausages, pricked with a fork

200ml (7fl oz) white wine

salt and freshly ground black pepper

1 Preheat the oven to 220°C/200°C fan/Gas 7.

2 Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper.

3 Roast for about 30–35 minutes until golden, then remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further

20 minutes or until browned and the sausages are cooked and the potatoes tender. Serve hot with a dollop of mustard on the side.

Extracted from Mary Berry’s Absolute Favourites by Mary Berry (BBC Books, hardback £25)

TICKET GIVEAWAY

BBC Good Food Show SECC

I have 2 tickets for to giveaway for this years show. To be in with a chance of winning ,leave the answer to the following question in the comments field on this post.

Tickets valid for entry Friday and Sunday and do not include entry to the Supertheatre.

What is the name of Mary Berry’s latest book.

Disclaimer. The tickets for the giveaway were supplied by Media Vision Interactive.

Discover the very best of Scotland’s food, drink and chefs at BBC Good Food Show Scotland

November 2, 2015 By Rachel Leave a Comment

BBC Good Food Show SECC 6-8 November

The BBC Good Food Show Scotland, sponsored by Lexus, is once again returning to the SECC, Glasgow from 6-8 November and bringing the very best Scottish delicacies and chefs with it. Visitors can enjoy live cookery demonstrations in the Supertheatre sponsored by Kenwood and learn top culinary tips from familiar faces Paul Hollywood, James Martin, Tom Kitchin, Mary Berry plus Michel Roux Jr. as he makes his debut in Glasgow this year.

Visitors can have their culinary queries answered by Scotland’s finest chefs, such as Neil Forbes, Andrew Fairlie and Marcello Tully, as they get a friendly grilling on the Interview Stage sponsored by Lakeland and share the secrets of their success.

In addition, the book shop run by WHSmith features a large collection of the latest and popular cook books at great show prices. Visitors can pop along and make a purchase, and take the opportunity to have it signed by the chef themselves.

This year, the ultimate celebration of Glasgow’s vibrant dining scene, the Pop-Up Restaurants feature, presented in association with the Glasgow Restaurant Association, brings one of the City’s top restaurants along to the Show each day, giving visitors the opportunity to taste their signature dishes. Friday brings The Gannet with their modern take on classic cooking; sample dry-aged meats and molecular cooking from one of Glasgow’s gems, Porter & Rye, on Saturday and on Sunday, award-winning restaurant Red Onion will be bringing new interpretations of classic Scottish cookery to the Show.

2015 celebrates the Year of Food and Drink Scotland, highlighting the country’s outstanding natural larder and produce. From artisan cheeses and world-renowned whiskies, to scrumptious Scottish shortbread, there is an abundance of delicious regional flavours around every corner.

Visitors will be able to savour the flavours of Glasgow and enjoy the best of Scottish produce in the Regional Food Pavilion. This area of the Show highlights the richness and diversity of the country’s natural larder, giving visitors the chance to meet producers and taste and buy interesting local products from the various regions of Scotland including Perthshire, East Lothian and the Highlands. In addition, visitors can stock up on the best of speciality food and artisan produce in the Producers’ Village. Within the village, they will find areas dedicated to Scottish regional producers, enthusiastic artisans from further afield and prize winning producers. Visitors can also pop-by and show their support to Roots Fruits and Flowers, the clear and well deserved winner of the coveted title of Glasgow’s Best Independent Food Shop. After all this shopping, visitors can make full use of The Shop & Drop supported by Guide Dogs for the Blind, where they can drop off their shopping for collection later, leaving them free to relax and enjoy the Show.

The BBC Good Food Show team has been searching the UK and Ireland to find the most outstanding artisan food and drink producers. The Producers’ Bursary Awards called for applications from small artisan producers with companies carefully shortlisted and all entries tasted at the BBC Good Food Test Kitchens by a team of experts. Visitors to the show will be able to meet, taste and buy from this year’s impressive winners, including handmade scotch eggs and sausage rolls from Aye Love Real Food and gourmet popcorn from Poporopo Amaizing Popcorn.

If visitors are keen for a tipple during the day, they can join a 30-min Cocktails at Home Masterclass and learn how to make incredible tasting, party-starting festive drinks in just a few simple steps. Cocktail gurus Tom & Frankie will get visitors making delicious drinks using easy to access ingredients that they can re-create at home.

Check out the BBC Good Food Show website for details on how to buy show tickets, the Supertheatre timetable, book signings and who’s who on the interview stage.

Brands new Scottish Tea Pours a very special cuppa.

November 2, 2015 By Rachel Leave a Comment

The perfect Scottish cuppa

Edinburgh-based tea merchants PekoeTea have today unveiled a unique, brand-new Scottish single estate tea – Kinnettles Gold. This distinctly flavoured tea is grown and hand-rolled on Kinnettles Farm in Angus by Susie Walker-Munro.

Susie’s great-great-great-grandfather Charles Alexander Bruce, was responsible for bringing tea from the tea plant assamica to the British market in 1839, and his efforts in pioneering the tea industry in Assam led to India exceeding China’s tea exports today. Only 2kg of the tea has been produced this year, which will be exclusively retailed by PekoeTea in limited-edition 20g tins.

Jon Cooper, founder of Pekoe Tea commented: “We are very proud to be the exclusive stockists of Kinnettles Gold. Not only because it’s a Scottish tea, but because of its unique flavour and the passion that has gone into the processing. The tea fits perfectly with the PekoeTea ethos, and being able to buy tea directly from a tea estate in Scotland is something truly special.”

The tea has been processed using secret techniques, specially-developed for the Scottish climate with the help of tea consultant Beverly-Claire Wainwright of Teacraft. Beverly’s philosophy is to match processing methods to suit the terroir, rather than copying methods from other countries.

Until this year, small batches of Kinnettles Gold were processed by Susie using methods from Darjeeling that were not bringing out the full flavours of the tea. As Scotland’s terroir is unique, Beverly has created unique processing methods to ensure the tea lives up to its full taste potential.

In early 2015, Beverly introduced Susie to PekoeTea whose ethical credentials impressed her. She commented: “I am so grateful to Beverly for introducing me to Jon and keeping this a Scottish affair. Jon’s deep knowledge of tea makes PekoeTea the perfect showcase for my Kinnettles Gold single estate tea”.

The tea will retail at £2500 per kg. 1.5kg of Kinnettles Gold is being packaged in numbered limited-edition 20g tins priced at £50 each. The remaining 500g is being kept for sampling and referencing. The tea is available for pre-order online and in store, to be distributed on Friday 20^th November 2015.

Kinnettles Gold limited edition tin

For a perfectly-brewed cup of Kinnettles Gold, visit PekoeTea in Stockbridge where a limited number of cups will be available at £15 per serving. PekoeTea stock a range of over 100 single estate loose-leaf teas makes them unique in Scotland. They are one of only a few tea companies in the UK to import direct from source.

Day eight of Seafood Week and Haddock is the dish of the day

October 16, 2015 By Rachel Leave a Comment

Seafood week is coming to an end and what a great week it’s been for promoting British fish. There’s been so many events taking place, lots of competitions and some delicious recipes from the team at Fish is the Dish. Fish of the day for day eight is haddock and it’s not just for fish and chips. Smoked haddock is another of my favourites and this smoked haddock pasta is ideal for a quick midweek meal or a weekend supper.

Pasta with Smoked Haddock

Smoked haddock works a treat with this creamy pasta dish makes a quick and easy to meal to rustle up if you're short of time. The Ritchie's of Rothesay haddock had a lovely strong deep flavour that added real depth of flavour to the finished dish.

CourseMain Dish

Servings	Prep Time
4 people	5 minutes

Cook Time

15 minutes

Servings	Prep Time
4 people	5 minutes

Cook Time

15 minutes

Pasta with Smoked Haddock

CourseMain Dish

Servings	Prep Time
4 people	5 minutes

Cook Time

15 minutes

Servings	Prep Time
4 people	5 minutes

Cook Time

15 minutes

Ingredients

350 g conchiglie pasta
2 large smoked haddock fillets
350 ml milk
200 g cream cheese
small bunch parsley Reserve a small amount for scattering over the finished dish.
2 tbsp chopped chives
freshly ground black pepper

Servings: people

Instructions

Cook the pasta according to the instructions on the packet
Add the milk and the haddock fillets to a large pan, slowly bring to a simmer and cook for approximately 5 minutes. Remove the haddock from the pan and flake into large bite size chunks.
Reduce the heat, add the cream cheese to the milk and stir to mix well until the sauce thickens. Add the parsley, chives, black pepper and mix well.
Add the pasta and smoked haddock to the pan and gently mix to ensure the pasta is coated with the sauce. Sprinkle with the remaining parsley and serve.

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This recipe from Chef Mitch Tonks for smoked haddock, leek and egg salad is a recipe from his Fish Easy book, and I have one copy up for grabs today.

To be in with a chance of winning, let me know what your favourite smoked haddock dish is by leaving a comment on this post.

Competition is open to UK residents only.

Disclaimer. Fish is the Dish supplied the prizes for all the Seafood Week competitions. The smoked haddock was supplied by Ritchies of Rothesay.This is not a paid post and all opinions are my own.

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