A Wee Pinch of Sugar

My Ideas, My inspirations, My food

Salmon with salsa verde & roast vegetables

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Salmon is a fantastic fish at any time of the year and in summer it’s delicious eaten hot or cold and any leftovers can be used up in sandwiches or salads.  For family meals it’s an outstanding healthy option, packed full of nutrition and is a rich source of omega 3 fatty acids.

Salmon

During the summer months when vegetables are plentiful I like to include as many as possible in dishes and using a bright rainbow of colourful seasonal produce really does bring a bit of sunshine to a meal. Peppers, courgettes and tomatoes are in abundance and are perfect for roasting with olive or rapeseed oil and herbs to serve with salmon.

Al fresco dining

This dish is a great time saver as all the ingredients can be cooked in one pan and served straight to the table. Ideal, as we enjoyed this dish outside during the recent hot weather and having it all on the one tray made serving much easier.

 

Salmon

A half side of Scottish salmon works well in this recipe and will easily serve 4 and any leftovers make a very tasty salad for lunch the following day.

Salmon

 

Recipe

Salmon with salsa verde and summer roast vegetables
Print Recipe
If the weather is warm and sunny, this easy traybake makes an perfect dish for some lazy al fresco dining.
Servings
4 People
Servings
4 People
Salmon with salsa verde and summer roast vegetables
Print Recipe
If the weather is warm and sunny, this easy traybake makes an perfect dish for some lazy al fresco dining.
Servings
4 People
Servings
4 People
Ingredients
Vegetables
Servings: People
Instructions
  1. Add the herbs, lemon zest, and capers to a food processor and blitz. Add the oil and lemon juice and blitz again. Season as required and if the mixture is too thick add extra oil.
  2. Spread the mixture of the salmon and set aside.
  3. Place the potatoes, on an oven tray, pour over 2 tbsp of the oil, season with salt and pepper and cook for 15 minutes. Add the courgettes, cherry tomatoes, pepper and herbs along with the remainder of the olive oil and mix well to ensure that all the vegetables are well coated.
  4. Nestle the salmon on top of the vegetables and return to the oven for a final 15 minutes until the salmon and vegetables are cooked.
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Salmon

 

Salmon

Cooks tip

Instead of coating the salmon with salsa verde serve separately on the side. Just ensure the salmon is well seasoned with salt and freshly ground black pepper before cooking.

Scottish salmon

I always use Scottish farmed salmon as it’s undoubtedly the best farm raised salmon available.  It’s sustainable and always delivers on quality,  flavour and texture. For further information see Scottish Salmon Producers Organisation 

Link Up

I’m entering this post into the following blog link ups :

Simple and in Season  by Katie Bryson at Feeding Boys

Simple and in Season

 

Eating Al Fresco by Munchies and Munchkins.

Recipe of the Week by Emily Leary at A Mummy Too.

Recipe of the Week

Summer herb chicken with stuffed tomatoes

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Summer Food

Summer food should sing of vibrant colours and the freshest of flavours. British produce is at it’s best and seasonal vegetables like asparagus, beetroot, tomatoes, courgettes, runner beans and asparagus offer a delicious change from winter and early spring offerings. The sweetest of strawberries have made an appearance,  gooseberries, cherries and in my own garden there’s an enormous harvest of rhubarb to be cooked up. Although herbs are available in the supermarkets all year round, my own home grown herbs are lush and plentiful.

Summer

As the weather gets warmer I’m drawn to lighter food, usually with ingredients that can be brought together with the minimum of fuss but still deliver great flavours. Sunshine food at it’s best and hopefully to be enjoyed with some al fresco dining.

A whole chicken or fish, a tray of lamb chops or large steaks for slicing and sharing make for an easy meal and if marinated in advance with summer herbs will add lots of extra punchy summery flavours.

Chicken

Over the summer months I usually cook a marinated chicken at least once a week and make the most of summer vegetable and salads by varying the flavours and sides each time.

This chicken with stuffed tomatoes is full of flavour and is delicious served with bread and a green salad.

Summer

Start the day before by marinating the chicken in some really flavorsome herbs.

Summer

Summer
Summer Herb Chicken with Stuffed Tomatoes
Print Recipe
A delicious roast chicken served with stuffed tomatoes brings all the flavours of summer to the table. The chicken and the tomatoes both cook at the same oven temperature. Pop the chicken in the oven to start and add the tomatoes about 15 - 30 minutes before the chicken is cooked. This will allow time for the chicken to rest before serving. Serve with some crusty bread and a green salad.
Servings
4 People
Servings
4 People
Summer
Summer Herb Chicken with Stuffed Tomatoes
Print Recipe
A delicious roast chicken served with stuffed tomatoes brings all the flavours of summer to the table. The chicken and the tomatoes both cook at the same oven temperature. Pop the chicken in the oven to start and add the tomatoes about 15 - 30 minutes before the chicken is cooked. This will allow time for the chicken to rest before serving. Serve with some crusty bread and a green salad.
Servings
4 People
Servings
4 People
Ingredients
Stuffed Tomatoes
Servings: People
Instructions
  1. Begin the day before. Mix the marinade ingredients together. Place the chicken in a suitable container or a plastic bag. Pour over the marinade ingredients and rub over the chicken to ensure it is well coated.
  2. Refrigerate until ready to cook. Cooking Instructions. Pre heat an oven 200C/180C fan/gas mark 6. Cook at 25 minutes per 500g plus an extra 25 minutes. When ready to cook, place the chicken on a roasting tin. Season with salt and roast as per the instructions.
Stuffed Tomatoes
  1. Slice the top off the tomatoes and set aside. Scoop out the seeds along with the pulp and chop. Sprinkle the inside of the tomatoes with sea salt and a pinch of sugar. Place in an oven proof dish and set aside.
  2. Heat the oil in a medium sized pan, add the onion and garlic and cook for 1 minute, Add the pulp and seeds from the tomatoes and continue cooking until the liquid has reduced. Add the rice, stock and season with salt. Part cook for approximately 10 minutes and add the herbs.
  3. Spoon the rice mixture into the tomatoes, sprinkle over the Feta and place the lids on top. Try not to overfill the tomatoes as the rice will continue to expand during cooking. Bake for 30 minutes or until tender and the rice is fully cooked.
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Summer

Recipe of the Week

Summer

I’m entering this recipe in the Recipe of the Week blog challenge by Emily Leary at A Mummy Too.

Seafood Paella

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Paella is a dish that never fails to look impressive and it makes a great centerpiece for entertaining and ideal for communal family meals. Put the pan in the middle of the table and let everyone help themselves. It’s a dish that can be made to suit all tastes and is easily adapted to suit all dietary requirements.

Seafood Paella

The Spanish take their paella very seriously.

Of course the Spanish might disagree with me on that one as this national dish is not one to be played with. As you would expect there are many traditions surrounding the dish but again that all depends much depends on where you eat or indeed who you talk to about the authentic way to cook.  Fish and Shellfish, Chicken, rabbit or pork, it’s all up for serious debate.

One thing everyone agrees on is that good rice is essential and I use arborio rice and normally opt for a seafood paella, possibly as a result of many holidays on the Spanish coast and islands. I’m always drawn to the enormous pans of paella being cooked at markets and festivals, although it’s normally the intoxicating aromas that gets my attention first. Of course there’s also much lore over where and how it should be cooked, outdoors, indoors, open fire or on the hob.

The Paella Pan

Another essential according to traditional paella rules is a wide pan with a thin base, something I’ve never really had much success with.  Over the years I’ve tried several pans and I recently reviewed the paella pan from the Stellar cookware James Martin ‘Lamina’ range and I was extremely pleased with the results. This is the recipe I used to test the pan and it’s the same basic recipe I’ve used since the early eighties. It has been tweaked over the years and it’s easy to adapt to suit whatever ingredients you have to hand. Paella is a great storecupboard standby meal and I’ll often use whatever meat, seafood or vegetables I have available. This recipe is for seafood but I’ve also used chicken thighs and legs in the past.

Seafood Paella

I have three excellent suppliers of fish and seafood and regular deliveries mean there’s usually a good selection of fish and shellfish in the freezer.

Seafood Paella
Seafood Paella
Print Recipe
Even the simplest of paellas makes an impressive dish. Use whatever you have available and feel free to add chicken or pork.
Servings Prep Time
4-6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time
30 minutes
Seafood Paella
Seafood Paella
Print Recipe
Even the simplest of paellas makes an impressive dish. Use whatever you have available and feel free to add chicken or pork.
Servings Prep Time
4-6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Heat the oil in a paella pan, add the onion and cook for 5 minutes until it starts to soften. Add the garlic, red pepper and tomatoes and cook for a further minute.
  2. Increase the heat and add the rice, stir and cook for 1 minute. Add the wine and continue cooking for 2-3 minutes or until the wine has evaporated.
  3. Add the saffron, paprika and stock, bring to the boil, reduce the heat to low and simmer uncovered for about 15 minutes. If the mixture is drying out and the rice is not cooked then add more stock.
  4. Before the rice is fully cooked, add the frozen peas and after 1 minute add the chopped smoked haddock and langoustine tails (or your own choice of seafood) and gently push in to the rice. Try not to stir.
  5. Once the seafood is cooked, add the lemon juice and scatter with freshly chopped herbs. Serve with wedges of lemon on the side.
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With the current sunny weather this is an ideal dish to cook and eat al fresco with some nice chilled wine and a big pan of paella.

Seafood Supplies.

My favourite suppliers

The scampi tails used in this recipe come from Scottish fisherman Jimmy Buchan. Jimmy is the skipper of the MFV Amity II that sails out of Peterhead, north of Aberdeen and his company Skipper Choice sells a fantastic selection of seafood.The freshest of sustainable fish and top quality shellfish delivered to your door.

I also buy a box of fresh fish on a fortnightly basis direct from Magnus and Fiona at Fishbox UK. Based in Inverness, this is a fish and seafood subscription service and these guys ensure that you receive tasty and sustainable Scottish seafood straight to your door. It’s a fantastic service with the fish being hand-picked daily by the fishbox team and delivered on your chosen delivery day.

Kintyre Smoked based in Campbeltown on the west coast on Scotland is my all time favourite stall at Glasgow’s Partick farmers market although products are also available from their online shop . Archie and Jane produce a mouthwatering range of products including smoked salmon, smoked mussels and scallops, smoked haddock and halibut and a range of delicious smoked cheeses.

 

 

 

 

Pasta with salmon, mustard and orange.

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Pasta with salmon, mustard and orange, an ideal family supper.

Pasta and salmon are perfect for family meals and this recipe can be rustled up quickly and easily. Literally in the time it takes the pasta to cook, the dish will be ready. This recipe is the result of leftover frozen orange and some frozen cubes of salmon after filleting a whole salmon at Easter.

Salmon Pasta

 

Apart from the pasta pan, it’s a one pot healthy meal with lots of punchy flavours. The addition of the broccoli means it includes one of your five a day and of course don’t forget the health benefits from the salmon.

Salmon Pasta

 

Salmon pasta

Salmon pasta
Pasta with salmon, mustard and orange
Print Recipe
This is a super pasta sauce and the mustard and orange add a nice tangy and sweet kick.
Servings Prep Time
4 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 5 minutes
Cook Time
15 minutes
Salmon pasta
Pasta with salmon, mustard and orange
Print Recipe
This is a super pasta sauce and the mustard and orange add a nice tangy and sweet kick.
Servings Prep Time
4 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 5 minutes
Cook Time
15 minutes
Ingredients
Servings:
Instructions
  1. Cook the pasta according to the instructions on the packet. 3-4 minutes before the pasta is cooked add the broccoli and continue cooking. Once cooked, drain and reserve 4 tbsp of the pasta water.
  2. While the pasta is cooking, heat the oil in a large frying pan. Add the garlic and cook for 30 secs, add the salmon and cook the cubes for approximately 1 minute on each side.
  3. Mix the mustard and orange juice together and pour over the salmon. Add the dill and orange zest and bring gently to a simmer.
  4. Add the drained pasta and broccoli to the salmon mixture and gently fold through the sauce. Add the pasta water, gently stir through, season with salt and black pepper and serve sprinkled with the remaining chopped dill.
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Current government healthy eating advice is to eat 2 portions of fish a week, one of which should be oil rich, and Scottish salmon ticks all the boxes when it come to being a nutritious fish. Here’s some facts from Scottish Salmon Producers Organisiation.

  •  Scottish Salmon is a rich source of long chain omega 3 fatty acids (EHA and DPA) not to mention protein and vitamins.
  • Omega 3s (EPA and DHA) have anti inflammatory properties that may reduce joint stiffness and pain caused by arthritis.
  • Oil-rich fish is good for your heart – it’s official, says the UK’s regulatory body body on health claims.

 

Blog Link

I’m also adding this recipe to Karen Burns Booth, Lavender and Lovage ‘Cooking with Herbs’ April link up as it contains dill.

Salmon Pasta

Salmon and Smoked Salmon Lasagne

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With salmon being so versatile, I’m always on the lookout for new ideas for this fantastic fish. I  use it regularly in pasta dishes but one I’ve never used salmon for, is lasagne. Of course there’s no reason not to as it marries so well with all the ingredients and flavours of this Italian favourite.

Salmon

This recipe was given to me by Jane Dunbar from Kintyre Smokehouse and it’s a favourite with customers at the company’s shop in Campbeltown. It’s reasonably quick to make and can also be made ahead and frozen. Jane suggests reducing the cooking time to 30 minutes if making to freeze.

Salmon and smoked salmon lasagne

salmon
Salmon and Smoked Salmon Lasagne
Print Recipe
This salmon lasagne makes a really good healthy meal for all the family.
Servings
8
Cook Time
40 minutes
Servings
8
Cook Time
40 minutes
salmon
Salmon and Smoked Salmon Lasagne
Print Recipe
This salmon lasagne makes a really good healthy meal for all the family.
Servings
8
Cook Time
40 minutes
Servings
8
Cook Time
40 minutes
Ingredients
Sauce
Servings:
Instructions
  1. Pre-heat the oven 200c/180 fan Gas 6. Lightly oil an oven proof casserole. Jane uses a 30cm x 20cm x 10cm
  2. Heat the oil in a pan and saute the onions, garlic and leek until soft. Set aside.
  3. Saute the spinach until soft, transfer to a colander and set aside to allow any moisture to drain.
White Sauce
  1. To make the sauce, melt the butter in a saucepan, whisk in the flour and stir for 2 minutes. Gradually add the milk, whisking all the time and continue cooking until the sauce has thickened. Crumble in the stock cube and mix well. Add the cheese, chopped parsley and dill. Add black pepper and salt if required.
To Assemble
  1. Cover the base with lasagne sheets, spread with half of the leek mixture and then add half of the salmon . Top with one-third of the white sauce. Repeat for a second layer, then add a final layer of lasagne, the sliced tomatoes, pour over the remaining white sauce and finish with the remaining grated cheese.
  2. Cook for 30-40 minutes or until golden and bubbly.
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Salmon

To Serve

I would serve this with a  green salad and crusty bread.

salmon

Jane and husband Archie McMillan are familiar faces at farmers markets in the west of Scotland and you can find more information about them and their top class products on the Kintyre Smokehouse website.

Shepherd’s Pie with leftover meat

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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.
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Shepherd's Pie

Pancake Day – Crepes with Potted Salmon

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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.

 

 

 

 

 

 

 

Salmon with miso broth and noodles

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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.

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

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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

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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.