Spiced Shetland Hogget – Thyme’s Take on Lamb Shashlik, by Paul Newman, Thyme at Errichel

Spiced Shetland Hogget – Thyme’s Take on Lamb Shashlik, by Paul Newman, Thyme at Errichel
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Spiced Shetland Hogget – Thyme’s Take on Lamb Shashlik, by Paul Newman, Thyme at Errichel
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 200 C/180 C Fan/Gas 6.
  2. Seal of your hogget rumps in some hot oil and place directly whilst warm in to the spice mix
  3. Mix all spices and Red Onion together with the yoghurt, salt and pepper
  4. Make sure the seasonings cover the hogget all over with plenty of the spice mix
  5. Leave to rest in the fridge and marinate
  6. Method for the rice
  7. Preheat the oven to 200 C/180 C Fan/Gas 6.
  8. Chopped all the vegetables into small cubes
  9. Sauté the vegetables in hot oil but do not let the colour to much, gently keep them moving while they cook and become soft
  10. Add the spice and gently cook them off too
  11. Add the rice and stir until all ingredients are mixed together
  12. Add hot water and bring to the boil
  13. Empty the contents into an oven proof dish and bake for 25 minutes
  14. Take out of the oven check seasonings and add butter mix well and leave to cool a little
  15. Back to the meat: ---
  16. Heat a large, heavy-based casserole over a medium heat. When the pan is hot, add the hogget and fry for a couple of minutes on all sides, until browned all over and place I the oven for about 18 minutes.
  17. Let the hogget rest for a while before slicing
  18. Present on the plate with the rice and asparagus
  19. Enjoy!
Recipe Notes

Serve with some freshly cut asparagus

http://www.errichelhouseandrestaurant.co.uk

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Glazed Partridge on Barley Risotto

Glazed Partridge on Barley Risotto
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Glazed Partridge on Barley Risotto
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Ingredients
Servings:
Instructions
  1. Portion game birds in readiness for serving (breasts and wing/leg so 4 pieces from each bird) and place other parts in a pan for stock. Cover bones with boiling water, season with salt, pepper and herbs. Simmer for at least half an hour before ladling out any liquid.
  2. Sauté partridge portions in butter with a drizzle of rapeseed oil until golden, adding mushrooms and season. Remove from pan. Set aside mushrooms and place partridge in an ovenware dish with glaze ingredients. Place in pre heated oven at 190 C, covered with foil, and braise whilst barley cooking on hob. Remove foil towards end of cooking time to reduce sauce.
  3. Meanwhile add barley to the frying pan with all the lovely flavours and sauté with sliced leeks. Gradually add ladles of stock, deglazing the pan and simmering the barley. It will take approx. 45mins to soften.
  4. Towards end of cooking, add mushrooms to barley, adjust seasoning to taste and blend in redcurrant jelly.
  5. Serve in bowls with partridge set on top of barley.
  6. Serves 2 generous portions
Recipe Notes

Partridges kindly supplied by Craigadam. Craigadam Country House Hotel & Country Larder is on the outskirts of Castle Douglas where Richard and Celia Pickup have been entertaining guests for over 40 years. Their accommodation is beautiful and it is a very popular venue for weddings. Their country house style dining is rightly famed across Scotland as I can testify having just dined with a group of Les Dames d’Escoffier International who adored both their hosts and their dinner. Richard is a highly entertaining raconteur, sharing tales from the estate with the gathered guests. https://www.craigadam.com

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Roast game bird with parsnip sauce and trimmings & apple butter

Roast game bird with parsnip sauce and trimmings & apple butter
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Roast game bird with parsnip sauce and trimmings & apple butter
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Ingredients
Servings:
Instructions
  1. Heat a drizzle of oil with butter and sauté partridge on each side.
  2. Add leeks and soften in butter.
  3. Add sufficient water to be a third of way up the birds. Season and add parsnips.
  4. Simmer gently on hob with lid on for 40mins until bird fully cooked.
  5. Thicken the juices with slaked cornflour and bring to boil to finish sauce.
  6. Taste and adjust seasoning.
  7. Serve partridge with parsnips and sauce, apple butter, roasted breadcrumbs, roast potatoes and a rowan jelly or similar.
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Black Pudding with winter medley of roots and mustard mash

Black Pudding with winter medley of roots and mustard mash
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Black pudding was a favourite with the drovers over 200 years ago and whilst still a must for the full Scottish breakfast it is now also on trend for informal suppers too.
Servings Prep Time
2 10
Cook Time
10
Servings Prep Time
2 10
Cook Time
10
Black Pudding with winter medley of roots and mustard mash
Print Recipe
Black pudding was a favourite with the drovers over 200 years ago and whilst still a must for the full Scottish breakfast it is now also on trend for informal suppers too.
Servings Prep Time
2 10
Cook Time
10
Servings Prep Time
2 10
Cook Time
10
Ingredients
Servings:
Instructions
  1. Peel potatoes and quarter. Put in pan to boil for 15-20mins until sufficiently soft to drain and mash.
  2. Meanwhile drizzle a little rapeseed oil in a frying pan and begin to cook black puddings, remembering to remove any outside casing first.
  3. Prepare vegetables: slice sprouts in half and cut beetroot in small wedges.
  4. Turn pudding to cook on other side and add sprouts, beets and chestnuts to pan. Season and shoogle! Cook for a further 5mins to thoroughly heat through.
  5. Add a dollop of mustard to the mashed potato and blend with a spoon.
  6. Serve on heated plates.
Recipe Notes

This recipe is featured as a video on Scottish Field website https://www.scottishfield.co.uk/food-anddrink/recipes/winter-warmer-black-pudding-seasonal-veg/

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Hardiesmill Fast-Cook Roast with Chilli Vegetables

Hardiesmill Fast-Cook Roast with Chilli Vegetables
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Hardiesmill Fast-Cook Roast with Chilli Vegetables
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Ingredients
Servings:
Instructions
  1. Lightly brush roast with oil and set on parchment in a pre-heated oven at 140 C, uncovered, for 20 minutes…no longer.
  2. Meanwhile wash, peel and dice roots. Heat oil in a saucepan and sauté roots until almost cooked.
  3. Add approx. a cup of boiling water to pan, place greens on top, turn off heat and place lid on pan to steam and finish cooking.
  4. Remove lid and stir in spoonfuls of Galloway Chilli to taste.
  5. When the meat is ready, remove from oven and rest for at least 10 minutes, wrapped in foil to retain its heat.
  6. To serve, slice roast onto bed of vegetables on heated plates.
  7. Serves 2
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Pyttipanna

Pyttipanna
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Pyttipanna
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Ingredients
Servings:
Instructions
  1. Heat oil in pan and soften onions.
  2. Remove outer wrapping from black pudding and cut each slice into wedges. Add to pan and cook for 4 minutes to seal on all sides. Push to one side of pan and add potatoes. Sauté until golden.
  3. Season and combine all the ingredients together in the pan along with a generous dash of Galloway Chilli.
Recipe Notes

A tasty weeknight supper from Sweden, also delicious served with a soft poached egg on top.

recipe, photo & styling: wendy barrie

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Uradale Shepherd’s Pie

Uradale Shepherd's Pie
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Servings
2
Servings
2
Uradale Shepherd's Pie
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Place a drizzle of oil in a pan and brown lamb. Once all is browned, add the onions to soften.
  2. Meanwhile, peel potatoes and cut in chunks. Boil in a pan of lightly salted water until tender then drain and return potatoes to pan.
  3. Add carrots to the lamb pot and almost cover the meat with water. Bring to boil and simmer with lid on for a good 10 minutes to cook through the lamb and soften the carrots.
  4. Mash potatoes with the knob of butter and pre heat grill.
  5. Add the slaked cornflour to the lamb pot and return to boil to cook out flour and thicken gravy.
  6. Spoon the mince into individual bowls or a family dish and finish with a topping of mash potato. Fork the tops.
  7. Toast under the grill for a few minutes to finish the dish.
Recipe Notes

Recipe by Ronnie Eunson from his childhood on Fair Isle. Uradale Farm, Shetland Isles for Shetland Lamb & Kye, both on Slow Food Ark of Taste

http://uradalefarm.blogspot.co.uk

photo & styling wendy barrie

 

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Ramsay’s ‘Special’ Traditional Breakfast

Ramsay's ‘Special’ Traditional Breakfast
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Ramsay's ‘Special’ Traditional Breakfast
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Ingredients
Servings:
Instructions
  1. Pre heat oven to 190 C/Gas No 5.
  2. Place all the meats on a pyrex or heat resistant plate and place in the oven for about 5 minutes until they are almost cooked.
  3. Just before it is ready, add halved tomatoes, crack eggs on top and put it back in the oven until they were cooked.
Recipe Notes

Recipe from Andrew Ramsay, 5th generation of family of bacon curers - Ramsay of Carluke https://www.ramsayofcarluke.co.uk

photo & styling wendy barrie

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Macbeths Highland Beef Platter

Macbeths Highland Beef Platter
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Servings
2
Servings
2
Macbeths Highland Beef Platter
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Place a drizzle of rapeseed oil in a freezer bag and add rump steaks.
  2. For ‘medium’ cooked, place the now-oiled steaks straight on a grillpan or BBQ and sear over a high heat for 3-4 minutes then turn to seal on underside. It is important to resist moving the steaks whilst they are cooking!
  3. Remove from grill, season and wrap loosely in foil. Allow to rest for 5 minutes.
  4. Meanwhile prepare remaining ingredients – rinsing salad leaves and arranging on platter; adding shavings of Anster using a potato peeler; finishing with a generous drizzle of dressing.
  5. Lastly slice the rump steaks and place on platter.
Recipe Notes

recipe, photo & styling: wendy barrie

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Chargrilled Sirloin with Blackcurrant Fruit Cheese

Chargrilled Sirloin with Blackcurrant Fruit Cheese
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Chargrilled Sirloin with Blackcurrant Fruit Cheese
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Ingredients
Servings:
Instructions
  1. Place sirloins on a plate, season with pepper and add a drizzle of Scottish Rapeseed Oil.
  2. Pre heat a grillpan and chargrill for 3-4 minutes per side, depending on thickness. Season in pan with Isle of Skye Sea Salt.
  3. Set aside to rest for 10 minutes before serving with a generous spoonful of Scottish Fruit Company Blackcurrant Fruit Cheese.
Recipe Notes

recipe, photo & styling: wendy barrie

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Shoulder of Native Shetland Lamb, Garden Roots & Minted Dumplings

Shoulder of Native Shetland Lamb, Garden Roots & Minted Dumplings
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Servings
6
Servings
6
Shoulder of Native Shetland Lamb, Garden Roots & Minted Dumplings
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Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Heat a drizzle of rapeseed oil with the herb butter in a heavy based pan and seal the whole rolled shoulder on all sides to brown.
  2. Add vegetables, sauté in the juices for a few minutes before adding the beer along with a similar quantity of water. Add remaining ingredients and simmer gently for two and a half hours. As long as you have a close-fitting lid it should be fine but check from time to time and add a little water if it is getting dry.
  3. To make herby dumplings: mix dry ingredients in a bowl. Add milk, mixing with a knife until the dough comes cleanly away from the sides of the bowl – similar to a scone dough.
  4. When the lamb is cooked, lift out joint to rest prior to carving and place spoonfuls of dumpling mix on the surface of the gravy. Replace lid and steam for 10mins.
  5. Lift off lid for a final 5mins. cooking.
  6. Spoon the vegetables and sauce into heated bowls and top with a generous slice of lamb and a couple of doughballs for a delicious meal. If you like your gravy thicker then add a little slaked cornflour at the end of cooking and bring to boil to thicken.
Recipe Notes

recipe, photo & styling: wendy barrie

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Autumn Game Casserole

Autumn Game Casserole
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Servings
4
Servings
4
Autumn Game Casserole
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Joint the rabbit, removing fillets and jointing legs.
  2. Place all remaining bones in a generously sized pan and cover with water. Add bay leaves and seasoning. Bring to boil and simmer for an hour or longer. When ready, drain and retain stock for the dish. (Any remaining meat can be stripped from carcass to make delicious stovies or risotto).
  3. In a pan, melt butter with rapeseed oil and sauté joints until nicely browned. Add onions and leeks to sauté and season. Ensure all ingredients are cooked to a rich golden colour.
  4. Deglaze pan with 150mls of stock and half the bottle of Laprig apple juice. Add rosemary and simmer, lid on, for a minimum of 50 minutes, adding more apple juice as required. The contents of the pan should remain lovely and juicy. Taste to check seasoning. Any spare stock can be frozen.
  5. When the dish is cooked, add a little blended cornflour if you wish. Bring to boil to create a smooth glaze. Remove rosemary sprig. Scatter with parsley.
  6. Serving suggestion: delicious with a buttery mash of carrot and potato.
Recipe Notes

*Chives need harvested by autumn so cut the lot! Sort, rinse and leave to dry - they should be fresh but not wet. Chop chives finely and mix into a couple of packets of softened butter. Wrap in clingfilm, like a big sausage, and chill. When hard, cut into discs and freeze. Perfect for cooking with all winter

recipe, photo & styling: wendy barrie

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Barbequed venison with star anise, rhubarb, chard and honey

Barbequed venison with star anise, rhubarb, chard and honey
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This recipe is from Ballintaggart Farm
Servings
4
Servings
4
Barbequed venison with star anise, rhubarb, chard and honey
Print Recipe
This recipe is from Ballintaggart Farm
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat the oven to 120 C. Place the rhubarb into a shallow baking dish and drizzle with honey, cordial and scatter over the sugar and star anise. Cover the dish loosely with pieces of greaseproof paper and place in the oven for 20 minutes, or until the rhubarb is soft but not broken down. Remove from the oven and set aside.
  2. Season the venison all over with salt and pepper and rapeseed oil. Heat a pan over a high heat and once really hot add the venison loin. Cook, for 4-5 minutes for medium-rare. Remove the meat from the pan and leave to rest somewhere warm for 3-4 minutes.
  3. Divide the rhubarb equally between 4 large plates, reserving the syrup in the bottom of the plate. Cut the loin into thick slices and lay it around the rhubarb, scatter over the chard and drizzle the reserved honey-and-anise syrup. Serve straight away.
Recipe Notes

photo: Ballintaggart Farm http://www.ballintaggart.com

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