Name: Tagliatelle with Hebridean Lobster
Total time: 20 min
Yield: 2
Ingredients: 1 medium lobster (Cook lobster using your preferred method - see link below.); 1 tbsp olive oil; 1 shallots - finely chopped; 1 garlic clove - finely chopped; 200g cherry plum tomatoes - chopped; 1 tbsp flat leaf parsley - chopped; 100 ml dry white wine; Salt and freshly ground black pepper; 200 g dried tagliatelle; small handful Basil leaves to serve.

Fish is the dish for Seafood Week

October 14, 2015 By Rachel 7 Comments

Seafood Week 2015 is well underway and what a week it’s been so far. Chef’s restaurants and hotels have been taking part and the Fish is the Dish team has been been sharing lots of great recipes as well as fishing around for nations favourite fish dishes. Each day focuses on a ‘Fish of the Day’ along with a recipe and the nation have been invited to dive in and cook a range of dishes dishes like fish pie and fish cakes, to more modern twists on kedgeree. Definitely lots to tickle your taste buds.

A great selection of seafood for ‘Fish of the Day’

There’s great offers to encourage shoppers and diners to eat more fish or try a new type of seafood and there’s also some fantastic competitions. Win dinner and an overnight stay from Loch Fyne Restaurants and there’s also an exciting competition to win a Smeg fridge freezer. All the information including a range of seafood recipes can be found on Fish is the Dish website

Seafood is always on the menu at Wee Pinch of Sugar and to celebrate Seafood Week, the lovely team at Fish is the Dish have sent me some seafood goodies and books to giveaway.

Seafood books and goodies to be won in the Wee Pinch of Sugar giveaway.

To be in with a chance to win Rick Steins Seafood book, leave a comment on this post with details of your favourite seafood dish and pop over to Facebook and give A Wee Pinch of Sugar’s page a ‘like’

Watch out for the next post for my day 6 ‘Fish of the Day’ sardine recipe and another free giveaway.

Note. Giveaway is open to UK residents only

Disclaimer. Fish is the Dish supplied the prizes referred to in this post. This is not a paid post and all opinions expressed are my own.

First Edinburgh Coffee Festival

September 28, 2015 By Rachel Leave a Comment

Coffee lover or just fancy a coffee? Get yourself along to Edinburgh’s first ever Coffee Festival, which features a range of coffees, teas, tasty treats, talks, experiments, workshops and demonstrations, at the spectacular Mansfield Traquair on Saturday 3rd October.

The Festival will celebrate Scotland’s bustling and vibrant coffee scene, and promises to be a must-see occasion for coffee enthusiasts from across the country.

With 30 exhibitors, including handpicked artisan coffee roasters, specialty tea stalls, cafes and coffee equipment suppliers, visitors will not only get the chance to experience all the products on offer, but also to learn from experts in interactive workshops, tastings and demonstrations.

The fantastic array of exhibitors includes Mr Eion, an Edinburgh based coffee roaster, who will be roasting a unique coffee blend especially for the Festival. Working in collaboration with Pickerings Gin, visitors will be able to enjoy coffee and gin cocktails on the day.

Coffee shops and cafes from across Scotland will be at the Festival, including Cairngorm Coffee, Gordon St Coffee, and Steampunk, along with other suppliers of delicious goodies, including The Marshmallow Lady, a producer of handmade of gourmet marshmallows, and Pinnies and Poppy Seeds, an Edinburgh based artisan shortbread company.

As well as a range of exhibitors, there will be plenty of workshops, tastings and demonstrations, including barista training from one of Edinburgh’s specialty coffee shops Brew Lab, a barista competition sponsored by The RoastDen, a cupping demonstration from the legendary Artisan Roast and an experiment that is being conducted by coffee roasting company Roast Central to discover if the taste of coffee can be influenced by music.

Martin Dare, organiser of the Edinburgh Coffee Festival, had the following to say about the upcoming event:

“With just over a week to go until the launch the Edinburgh Coffee Festival, we’re so excited about welcoming the public, as well as all the exhibitors and suppliers, to Mansfield Traquair on the 3^rd of October.

“The coffee and tea industries are both rapidly growing markets in Scotland, and these will continue to cement the country’s reputation as a quality provider of food and drink. Hot drinks like coffee and tea aren’t considered synonymous with Scotland, so we’re excited to give the companies that are coming to the Festival the opportunity to promote their businesses to a wider audience.

Tickets are available on line www.edinburghcoffeefestival.co.uk until 2nd October – priced £10 0r £8 for students. Tickets on the day £10 each and will be cash only with free entry for children under 16.

Food and drink sessions at the first New Lanark Book Festival

September 24, 2015 By Rachel Leave a Comment

New Lanark Heritage Site will welcome over 20 well known authors to speak at the first book festival

The countdown is on for book lovers across Scotland as New Lanark World Heritage Site prepares to host its very own Book Festival from Thursday 1st – Sunday 4th October 2015!

World renowned for its stunning location and historical importance, New Lanark will be welcoming over 20 well-known authors to speak at the 4-day event including acclaimed Scottish Food writer Catherine Brown and award winning drinks journalist and author Tom Bruce-Gardyne.

There’s something to suit all literary tastes and it’s no surprise that the food and drink events caught my eye.

Catherine Brown

Making Better out of Good: Scotland’s Changing Food Culture

Saturday 3^rd October – 12.30 – 1.30pm

How local foods and national traditions are inspiring both home cooks and professionals to make better out of good. A talk and tasting event with Catherine Brown who became well known for her food columns in The Herald and as a presenter of STV and Grampian’s Scotland’s Larder. In 2001 she was the Guild of Food Writers’ Food Journalist of the Year and a 4th, updated edition of her classic Scottish Cookery was published in 2013. In March this year, The Saltire Society published Making Better out of Good: Scotland’s National Food and Drink, her personal view of Scotland’s changing food culture.

Tom Bruce-Gardyne

The Scotch Whisky Treasures: A journey of discovery into the world’s noblest spirit

Saturday 3^rd October – 2-3pm

“Whisky or uisge beatha – Scottish Gaelic for “the water of life” – remains one of the world’s most popular spirits and Scotch is the most famous and recognisable version. The Scotch Whisky Treasures is a celebration of whisky-drinking and Scotland, covering every facet, from the distilling process to guided tours of the best-loved distilleries of the Highlands, Islands and Lowlands. Beautifully illustrated and containing 20 pieces of removable memorabilia, you will be able to hold items of Scotch whisky history in your hands, including letters, posters, licences and advertising art. Tom Bruce-Gardyne is an award-winning drinks journalist and author with a passion for Scotch whisky and a fondness for his adopted city of Edinburgh. He is a regular columnist for the Herald, and his books include The Scotch Whisky Book and The Deuchars Guide to Edinburgh Pubs. Tom is also a Master of the Quaich.”

The Book Festival will run on Thursday & Friday evenings, and throughout the day on Saturday and Sunday. There will be a variety of reasonably priced ticket options available including a ‘4-day pass’ and individual author session tickets starting at just £4 for concessions.

All sessions will take within one of the famous world heritage site’s most iconic buildings, the Institute for the Formation of Character, which will be celebrating its bicentenary in 2016.

Visitors who attend New Lanark’s Book Festival can also receive 25% off Visitor Centre tickets, giving them the perfect chance to make the most of their visit & learn about the history of New Lanark with the Annie McLeod Experience Ride, Working textile machinery, Historic Housing exhibits, Clearburn Picnic & Play Area & lots more.

The full programme for the Book Festival, along with ticket details can be found at www.newlanark.org. Subject to availability, tickets will also be available to purchase ‘on the door’ of the event.

Tips on how to be star baker with your hand raised pies

September 23, 2015 By Rachel Leave a Comment

If like me, you’re a Great British Bake Off Fan then last weeks programme might have got you thinking about your pie making skills, or in my case, the lack of them. I have to put my hands up and say pastry is probably my weakest cooking skill and never mind the hot water pastry, I’ve never even made a savoury meat pie. Not that we’ve gone hungry as a result of my pastry failures, it’s just that I’ve always found an excuse not to make pastry or found someone else to make it for me. And, lets not forget that the Queen of Bake Off, Mary Berry has previously told us that it’s okay to use shop bought pastry.

The perfect game pie

Not for the contestants though and it was back to the 19th century and Victorian times for them with the challenge of making a raised game pie. No such thing as humble pie in those days; beautifully made pies pies with fluted edges and intricate ornate decorations on top were seen a middle class status symbol. Pie was everything in Victorian times, the decorations on top of the pie being as important as fillings.

Venison featured in most of the pies with some adding pigeon, wild boar, partridge guinea fowl and duck, great strong flavours and combinations along with classic seasonings such as juniper, sage and mixed herbs. But what did the judges of make of their efforts and were there any soggy bottoms in the kitchen?

The thickness of the pastry was an issue for a some, meat was tough and one pie was slightly burnt around the edges. But on the whole there was praise for most especially with the pie fillings and it was interesting to see the range of tins being used to bake the pies.

But what makes the perfect pie and what are the secrets to achieving star baker with your bake?

Despite my lack of domestic goddess skills in pie making, I am lucky that my friend Robert Corrigan, owner of Mr C’s Hand-Crafted Pies is an expert and also an award winning pie maker. He was more than happy to have a chat to give some tips for baking the perfect pies.

A festive season favourite with a cranberry topping

It was his need for a faster and more efficient way to produce his pies, that led to the development of the modern pie tins used in last week’s Bake Off programme. Robert approached Birmingham based bakeware company Silverwood with his interpretation of Victorian game pie moulds and this cleverly designed range is the result. Built to last from silver-anodised aluminium for even heat distribution and easy clean-up, they won’t rust, blister or peel and their shape and construction ensure a lovely, even bake every time.

Unique removable walls lift away to uncover the part cooked pie for all round egg washing.

But the unique feature that makes them so perfect for traditional raised pies is the removable ‘walls’, which lift away to uncover the part-cooked pie for all-round egg washing, before returning to the oven for final browning. This means that the sides of your pies, as well as the lids, can have that lovely, shiny golden glaze so characteristic of traditional British savoury pies.

The range is now available from Lakeland UK

I caught up with Robert earlier this week to check out the secrets to becoming star baker when it comes to pies.

Game features in some of the pie fillings that Robert produces but over the past 7 years his range has grown to include mutton with capers, pork and chorizo, and pork pancetta and leek. He now supplies some of the countries high end food and farm shops including Fortnum and Mason in London.

Game Pie

So, what is the secret to making a top class pie? If you’ve ever wondered , this short video from Robert shows some of the techniques he uses. Doesn’t he make it look so simple ?

Good pastry is essential for a raised pie and hot water pastry is ideal as it can be kneaded and this develops the gluten, making it easier to mould in the tin and for the essential decorations on top. Robert uses Italian lard in his pastry, much preferable to British lard as it melts at a lower temperature, giving that melt in the mouth texture that you would expect from a quality pie. Unfortunately the Italian lard isn’t available in British shops so in the following recipes, that Robert developed for Lakeland he suggests as mix of lard, butter and sunflower oil.

Next essential is the thickness of the pastry; too thick is a problem and of course a pie needs to hold it’s filling with no leakages, too thin and you have a problem. For perfection, get the tape measure out as 7mm is the recommended thickness.

Then there’s the all important filling and the baking. The Bake Off contestants managed to get the quantity of filling just right but one difficulty seemed to be ensuring the meat was cooked but not overcooking the pastry. For a crisp crust the pie needs to bakes at a high temperature to start, normally 200C and then reduced to around 180C to ensure the meat is not overcooked and the pastry is not burned. 64C was the temperature they aimed for on Bake Off but Robert suggests achieving an internal temperature of 84C.

Robert’s Pork and chorizo pie

Time was obviously an issue in the Bake Off kitchen as for a perfect pie finish Robert recommends a much slower approach, which to me seems sensible if you’re making at home.

Here are some of those tips that will make the perfect pie.

Do not overfill and watch when baking – if necessary cover with foil to prevent burning and too dark a crust.
Chill before baking – this will help the decorations keep their shape
After 1 hour put tightly rolled up kitchen roll in the lid hole to reduce overspill
Egg wash 1 hour into baking
Add hot jelly to a hot pie and top up as necessary – refrigerate when cool enough

Of course his recipes are top secret but since helping develop the new tins, robert has created a number of new recipes and these can be viewed on the lakeland app and website. Recipe links on images below.

chicken and ham pie

Chicken ham and asparagus pie

Credits – Thanks to Mr C’s Handcrafted Pies Lakeland for images and icangetitonline.com for the link to the you tube video featured in this post

Tagliatelle with Hebridean lobster

September 16, 2015 By Rachel Leave a Comment

Every so often something special lands on my doorstep, and if it’s food, especially Scottish seafood I’m rarely disappointed. And, when it comes from the waters around Scotland’s Hebridean islands, I know it will be the very best quality. Earlier this year, Douglas Stewart, owner of the Hebridean Food Co and one of Scotland’s young entrepreneurs sent me some lobsters to try.

Douglas is no stranger to Scotland’s fishing industry, his passion for seafood started as child. As a youngster and with a lobster fisherman for a father, he spent weekends working on fishing boats helping to sort the lobsters catch.

A childhood passion – now a successful business

Last year with a degree in agriculture and business along with his passion for seafood, he set up the Hebridean Food Co, selling lobsters, langoustines and crabs from the crystal clear waters around his home on North Uist. As well as selling via the online business he’s been a regular at food shows and festivals throughout the country.

I first met Douglas at last years BBC Good Food Show, where his eye catching stand with the freshest of Scottish shellfish and his own range of seafood sauces proved extremely popular with shoppers. The top quality seafood sauces with flavours including smoked salmon veloute, thermidor, cream of pimento and hollandaise, are a great accompaniment to a wide range of shellfish and fish dishes.

Great success at last year’s BBC Good Food Show

I cooked my lobsters and served with pasta along with other dishes we were having as part of a family fish supper. The simple flavoured sauce allows the beautiful fresh flavour of the lobster to shine through.

Tagliatelle with lobster

Tagliatelle with Hebridean Lobster

Lobster makes a special meal and this pasta dish has simple flavours, allowing the delicious taste of the lobstert to shine. In this recipe I've given quantities for 2 using one lobster.

CourseMain Dish

Servings

Cook Time

20 minutes

Servings

Cook Time

20 minutes

Tagliatelle with Hebridean Lobster

Lobster makes a special meal and this pasta dish has simple flavours, allowing the delicious taste of the lobstert to shine. In this recipe I've given quantities for 2 using one lobster.

CourseMain Dish

Servings

Cook Time

20 minutes

Servings

Cook Time

20 minutes

Ingredients

1 medium lobster Cook lobster using your preferred method - see link below.
1 tbsp olive oil
1 shallots - finely chopped
1 garlic clove - finely chopped
200g cherry plum tomatoes - chopped
1 tbsp flat leaf parsley - chopped
100 ml dry white wine
Salt and freshly ground black pepper
200 g dried tagliatelle
small handful Basil leaves to serve.

Servings:

Instructions

There are different ways to cook lobster and people also have different views on how it should be killed. This link to BBC food explains. http://www.bbc.co.uk/food/lobster To start, cook the lobster to your preferred method. Once cool, remove the claws, reserve for serving and remove the meat from the body.
Cook the pasta according to the instructions on the packet. Heat the oil, add the shallot and garlic and gently cook for 1-2 minutes. Add the tomatoes and parsley and continue to cook over a gentle heat for 5 minutes. Add the wine along with salt and freshly ground pepper and continue cooking for 5 minutes to allow the alcohol to evaporate. Add the lobster meat to the sauce and gently mix through, allowing the lobster to heat through. Add the cooked pasta to the sauce and gently mix. scatter with a few basil leaves and serve with a claw on the side.

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Since launching the Hebridean Food Co, Douglas has expanded and now also sells a unique range of Hebridean beef and lamb, reared on the uninhabited island of Vallay of the west coast of North Uist. To order see Hebridean Food Company Website for full details . The full selection of seafood products and meat can also be ordered from the Shop Local section of Citylicious.

A Bucket for a Bottle – Gordon Castle needs your apples

September 16, 2015 By Rachel Leave a Comment

Gordon Castle needs your apples

Gordon Castle in Fochabers has kicked off a campaign to source more apples and pears to make its cider. It is offering a free bottle of the tasty, locally made Apple & Pear cider in exchange for 7kg of fruit.

Anybody with spare apples or pears from their gardens, or those with large orchards that have surplus fruit, are being encouraged to bring them to the Gordon Castle Shop over the next fortnight.

Angus Gordon Lennox of Gordon Castle said: “Our cider is one of our best sellers and we need more apples and pears to keep up with the demand, which is a fortunate position to be in.

“Everything we make here at Gordon Castle Scotland is created using ingredients either from our own Walled Garden or the local area, so using locally grown fruit from across the North East in our cider means we are staying true to that provenance. The North East of Scotland is not known for its cider, perhaps we can change that.”

For those who don’t have any fruit to spare, Gordon Castle still has lots of fruit to pick and welcomes anyone who wants to come help with this fun task in its Walled Garden, home to 249 espariled fruit trees, some of which have been at the Castle for hundreds of years.

Sticking with the apple theme, the Gordon Castle Walled Garden Restaurant will be serving Roast Pork and apple along with delicious crumbles, incase anyone is hungry after all that hard work.

Gordon Castle is set on the banks of the River Spey in picturesque Moray, the Gordon Castle Estate is the spiritual home of the Gordon Clan and its Walled Garden, which, at over eight acres in size, is one of Scotland’s oldest and largest.

The Walled Garden has provided inspiration for Gordon Castle Scotland’s range of luxury products, all of which contain natural ingredients sourced from the impressive garden.

Find out more Gordon Castle www.gordoncastlescotland.com or follow on twitter @gcwalledgarden

Scotland’s Salmon Festival

August 26, 2015 By Rachel Leave a Comment

Scottish salmon will be in the spotlight next week when the first Scotland’s Salmon Festival takes place in Inverness. Running from 2nd – 5th September, the festival will bring together many of the key organisations from the aquaculture sector and wild fisheries in Scotland.

In addition to the scientific lectures and a student workshop, a wide range of activities are planned including Scotland’s Salmon Festival Fair at Bught Park, Inverness on Friday 4th and Saturday 5th September 2015.

The fair will include chef demonstrations in the Marine Harvest Theatre Kitchen on both days at 11.00, 12.30, 2pm and 3.15 and I’ll be on hand chatting to local chef’s Rayne Mulller of Muckrach Country House Hotel, Martin Ewart of Glen Mhor Hotel and Alfie Little from River House Restaurant as they demonstrate a delicious range of salmon recipes. We’ll have lots of tips and encouragement to get more people cooking and eating Scottish salmon.

Scottish Salmon – healthy, versatile and easy to cook

The recipes will include dishes from the Marine Harvest App and Scottish Salmon Producers Organisation – Essential Scottish Salmon Recipes

The recipes will include dishes from the Marine Harvest App.

Essential Scottish Salmon Recipes from Scottish Salmon Producers organisation

If you’ve never cooked fish on a BBQ, there will also be a Marine Harvest salmon barbecue where you can see at first hand how easy it is to cook and of course there will be delicious tasters of Scottish salmon to sample.

Barbecued Scottish Salmon With Noodles

Scottish salmon is such a versatile fish to cook with and all the recipes and demonstrations will show that it’s definitely a fish for everyday cooking and not only does it taste good, it is good for your health. Did you know?

Scottish salmon is a rich source of long chain Omega 3 fatty acids (EHA and DPA) not to mention protein and vitamins. All great news for a healthy diet from babyhood to senior years.
Omega 3s (EPA and DHA) have anti inflammatory properties that may reduce joint stiffness and pain caused by arthritis
Fish gives you brains. Exciting research suggests that Omega 3s are important for children’s improved learning and concentration.

Scotland’s Salmon Festival Fair will be a day out for all the family and alongside the food and cooking demonstrations, you’ll find exhibitions with interactive displays, casting lessons, fly-tying demonstrations, face painting, a patrol boat and a bouncy castle – definitely something for everyone.

The Cake and Bake Show comes to Edinburgh

August 19, 2015 By Rachel Leave a Comment

Fans of The Great British Bake Off and keen bakers will be excited to hear that a new cake show is coming to Scotland.

After two successful years in London and Manchester, the Cake & Bake Show sponsored by NEFF are packing up their whisks, mixing bowls, baking tins and heading to Scotland for the first time ever – and as part of the official Cake and Bake Blogging Team, I’ll be keeping you up to date with show news and giving you the opportunity to win tickets to this great show.

This exciting show, run by events management company Media 10, organisers of Ideal Home Show Scotland, will be in Edinburgh’s Royal Highland Centre from the 30th – 1st November, and set to attract over 18,000 visitors.

The introduction of the show couldn’t be better timed. It’s Scotland’s Year of Food and Drink 2015 and the best of the country’s baking industry will be brought together under one roof for a show filled with live demonstrations, bake offs, interactive features and exciting competitions.

The Cake & Bake Show also reflects the rising popularity of TV show Great British Bake Off and it has broken new ground by leading the industry in becoming the first event dedicated to the world of cakes, breads and the art of baking.

Cake & Bake Show are ensuring they have all the ingredients covered by bringing a host of celebrities to Scotland during the three day event.

Getting into the mix will be foodie expert Gregg Wallace, celebrity chef Rosemary Shrager, Aaron Craze of Saturday Cookbook, actress and winner of Celebrity Masterchef Lisa Faulkner, TV chef Phil Vickery, French pâtissier and celebrity chef Éric Lanlard, as well as Coronation Street star and Celebrity Masterchef finalist Wendi Peters.

Food expert and the sweet toothed BBC Masterchef judge, Greg Wallace

Celebrity chef Rosemary Shrager

Joining them and whipping up a storm on the Super Cake & Bake Theatre will be the nation’s favourite baking stars Jo Wheatley, Great British Bake Off winner from 2011, John Whaite, the charismatic winner of The Great British Bake Off 2012, as well as fellow seasoned baking star Brendan Lynch.

VisitScotland Regional Director Manuela Calchini, commented “It is fantastic that the national Cake and Bake Show will be coming to Edinburgh in Scotland’s Year of Food and Drink, which is all about promoting our finest produce and encouraging visitors to experience the wealth of fantastic food. I can’t wait to go along. The show will be a foodie ‘must-visit’ event for three days at the Royal Highland Centre offering a superb chance for our country’s home-bakers and artisan producers to show off their skills and demonstrate why Scotland is such an outstanding destination for great baking.”

Lee Newton, Managing Director of Media Ten said, “We’re extremely excited to bring the Cake & Bake Show to Scotland for the first time. We identify strongly with Scotland, which can be seen with our other brands, such as the Ideal Home Show and we also want Cake & Bake Show to have a presence and become an integral part of the country’s annual events calendar. We’re also especially delighted that we’re bringing this show to Scotland for the first time during the country’s year of Food & Drink. We know that Scotland has a wealth of talent in this industry to showcase and celebrate.”

The Cake and Bake show opens at 10am on Friday 30th Oct 2015 and runs until Sunday 1st November. Check out the website for all the latest information – http://www.thecakeandbakeshow.co.uk/edinburgh

IT WAS ‘SALMONLICIOUS’ WITH SCOTTISH SALMON AT SCOTLAND’S ROYAL HIGHLAND SHOW

June 29, 2015 By Rachel Leave a Comment

Showcasing the country’s no 1 food export

Scottish salmon was given the thumbs up at last week’s 75th Royal Highland Show. Samples of the country’s no 1 export were enjoyed by hundreds of show visitors to the Scottish Salmon Producers stand in the ‘Scotland’s Larder Live’ pavillion. And, with the show being the only Scottish food event that links the farmer and the food producer, it was a great opportunity for Scotland’s salmon farmers to showcase their superior quality fish and to tell visitors about salmon farming.

Thumbs up for Scottish farmed salmon

‘Open wide’ – Scottish salmon makes a great meal for all the family

There was a new recipe booklet, Essential Scottish Salmon Recipes produced by Scottish Salmon Producers and some of the super tasty, healthy recipes were cooked up on stand for visitors to enjoy. These included ‘Honey and Ginger Thai Style Scottish Salmon’, ‘Sticky Scottish Salmon Kebabs and Barbecued Scottish Salmon With Noodles.

Essential Scottish Salmon Recipes

A real pleasure to cook with – As well as being the country’s no 1 export, Scottish Salmon has also been voted ‘The Best Farmed Salmon in the World’.

Honey and Ginger Thai Style Scottish Salmon

Barbecued Scottish Salmon With Noodles

Along with ideas for meals, early visitors to the stand were treated to some breakfast samples of Scottish smoked salmon with scrambled eggs and a hot smoked salmon and red pepper frittata.

Breakfast, the most important meal of the day, Scottish smoked salmon with scrambled eggs

Hot smoked salmon and red pepper frittata

Canapes and main dishes were on offer, each showing how versatile Scottish Salmon is to cook with and how it adapts to so many different flavours and cuisines.

A trip to the Mediterranean with sun dried tomato and dill salmon

A flavour of India, Goan Salmon Curry, cooked with Spice Pots Goan blend

Perfect for the BBQ – Scottish Salmon Kebabs

A touch of the far east, Thai Salmon curry with noodles

No time for a G&T but we did make time for a delcious gin inspired salmon, made with 'Hot Apple Jelly and Gin

No time for a G&T but we did make time for a delicious gin inspired salmon, made with ‘Hot Apple Jelly and Gin from Galloway Chillies

Telling show visitors about Scottish Salmon

This variety of dishes shows that Scottish salmon is definitely a fish for everyday cooking and not only does it taste good, it is good for your health. Did you know?

Scottish salmon is a rich source of long chain Omega 3 fatty acids (EHA and DPA) not to mention protein and vitamins. All great news for a healthy diet from babyhood to senior years.
Omega 3s (EPA and DHA) have anti inflammatory properties that may reduce joint stiffness and pain caused by arthritis
Fish gives you brains. Exciting research suggests that Omega 3s are important for children’s improved learning and concentration.

Over the next few weeks, I’ll be posting more of the recipes we cooked at Royal Highland Show, meantime,why not pop some Scottish salmon in your shopping basket and make a start on cooking up some of the delicious dishes in the new recipe booklet, Essential Scottish Salmon Recipes .

More information on Scottish Salmon and the Scottish salmon farmers they represent can be found at Scottish Salmon Producers

http://scottishsalmon.co.uk/essential-scottish-salmon-recipe-booklet/

www.scottishsalmon.co.uk

Images -My thanks to Angela Kelly, Scottish Salmon Producers and Iain Fenwick of Citylicious for additional photographs and catching me in action.

It’s Salmonlicious time in ‘Scotland’s Larder Live’ at Royal Highland Show

June 19, 2015 By Rachel Leave a Comment

Scotland’s Royal Highland Show is underway and for the first time it will feature ‘Scotland’s Larder Live’, a food extravaganza bringing Scotland’s larder to the fore. Showcasing a diverse range of quality, Scottish produce, Scotland’s Larder Live will be a dynamic, experiential food show, promoting and celebrating the country’s food provenance, regionality and seasonality.

As one of Scotland’s favourite foods and top exports, Scottish Salmon is sure to be a favourite with visitors.The Royal Highland Show is the only food event in Scotland that links the farmer and the food producer together and Scottish salmon farmers with their reputation for producing superior quality fish will be on hand to explain how they farm this fantastic fish.

There’s an opportunity to see cookery and BBQ demonstrations on the Scottish Salmon Producers stand –A01 in Larder Live, and of course there will be tasty samples of the ‘salmonlicious’ dishes being cooked.

I’ll be there on Saturday and Sunday cooking some quick and easy salmon recipes, including honey and Ginger Thai style Scottish salmon, Sticky Scottish salmon kebabs and pan fried salmon with salsa verde. There will also be tasty canapes to sample, including pea & mint pancakes with smoked Scottish salmon and creme fraiche. And for those keen to try the recipes at home, a new recipe booklet produced by Scottish Salmon Producers will be available at the show.

Lots of tasty Scottish Salmon samples on The Scottish Salmon Producers stand

Scottish salmon is such a healthy and versatile fish and visitors will find lots of ideas for cooking midweek meals or using salmon as the centerpiece for a special meal.

Impress your guests with this ‘Honey and Ginger Thai Style Scottish Salmon

The impressive Pea and Mint Pancakes with Scottish Smoked Salmon and Creme Fraiche are ideal canapes for serving with drinks.

These impressive Pea and Mint Pancakes with Scottish Smoked Salmon and Creme Fraiche are ideal canapes for serving with drinks.

Scottish Salmon is great on the BBQ and this Barbecued Scottish Salmon with Noodles is a great alternative to burgers and sausages

The Royal Highland show is open until 6pm Sunday 21st June – come along and ‘Love Scottish Salmon’ on stand A01 in Larder Live