Hardiesmill Oxtail & Herby Dumplings
Roasted Pumpkins
Organic native Shetland beef pot roast:
This fabulous Native Shetland Kye, farmed on Uradale by the Eunson family, is on Slow Food’s International Ark of Taste as a heritage food to be treasured and enjoyed. Available locally on Shetland & by mail order. We buy it regularly and it’s absolutely delicious.
Pork Schnitzel
Rough Puff Pastry
New Year Steak Pie
Festive Greylag Goose
Hardiesmill Kale Rolls
Slow Cooked Orkney Boreray
Orkney Boreray Mutton Meatballs & Colcannon
Orkney Boreray Mutton Leg Roast with Bere Puddings
Yellow Pea Soup Day!
Yellow pea soup has been a tradition since medieval times in Sweden, originally served as a nutritious Thursday supper prior to non-meat Fridays in line with their religious beliefs. The custom of Thursday pea soup is still popular in many households, at school lunches and in the army mess… always with pancakes, whipped cream and jam for afters that day!
Traditionally the soup is served with Skånsk mustard that is fairly strong and semi-smooth however we also enjoy it with Galloway Wholegrain Mustard when in Scotland. As pulses have a habit of making their presence known a few hours later, a wee dram of sweet liqueur is recommended to aid digestion and inhibit gas! This is presumably not served at school lunches and I couldn’t possibly comment on the army!
As it is based on cured pork and yellow peas it makes sense to cook a large batch when I have just boiled a Ramsay ham as I then have 2L of ham stock, a perfect base for the soup, with some ham trimmings added. If not, you can improvise by frying a few chopped rashers of bacon with the onions at the start also works, then add only water, never commercial stock, and season more generously. Some like it thick and solid whilst others prefer their soup a thinner consistency…the choice is yours to thin down with a little extra water if wished.
Cassoulet of Rothiemurchus Venison with Onion Chutney
Brochettes of Highland Beef with Caramelized Onions & Benromach
Pasture-fed ruminants, whether grazing grass or hefted on moors, bring many benefits and the marbling present is a healthy nourishing fat giving marvellous flavours to the meat. Such animals could not be more different from grain fed beasts on densely populated feedlots. Industrialised farming methods are linked with lower welfare standards, felling of rain forests for grain production and GM soy feed. Scottish pasture-fed cattle could not be more different.
Ardross Cottage Pie
Ardross
Rosti with Ramsay Bacon
Rosti is a supper favourite chez nous, with homegrown potatoes from Andrew Skea topped with Ramsays rashers!
Spiced Shetland Hogget – Thyme’s Take on Lamb Shashlik, by Paul Newman, Thyme at Errichel
Glazed Partridge on Barley Risotto
Roast game bird with parsnip sauce and trimmings & apple butter
Black Pudding with winter medley of roots and mustard mash
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.