Ardross Cottage Pie

Ardross

Ardross Cottage Pie
Print Recipe
Sometimes we all need a touch of #hygge, so light those candles and cook some wonderful Ardross beef and root vegetables. We have fabulous Musselburgh Leeks growing in our kitchen garden however our carrots were a little less successful this year so thank goodness for farm shops! http://www.ardrossfarm.co.uk
Ardross Cottage Pie
Print Recipe
Sometimes we all need a touch of #hygge, so light those candles and cook some wonderful Ardross beef and root vegetables. We have fabulous Musselburgh Leeks growing in our kitchen garden however our carrots were a little less successful this year so thank goodness for farm shops! http://www.ardrossfarm.co.uk
Instructions
  1. Sauté mince in pan with a dash of oil, adding onion. Cook until onion soft and mince browned.
  2. Add carrot, leek and seasonings. Add a cup of hot water and simmer for 15mins until carrot is soft, stirring from time to time to prevent sticking. Add a little water as necessary.
  3. Meanwhile roughly cut potatoes into chunks and cook in a pan of boiling salted water until soft. Drain and mash, adding butter and cream.
  4. Finally add blended cornflour to cooked mince mix and bring to boil to thicken juices. Adjust consistency with water as required.
  5. Place mince in base of ovenware dish and spread top with potato. Place under grill to toast potatoes. Alternatively, chill and reheat another day, taking care to ensure the dish is thoroughly reheated, with potato toasted and mince bubbling. Serve with seasonal greens.
Recipe Notes

Serves 4.

http://www.ardrossfarm.co.uk

recipe, food styling, photo : wendy barrie

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Vegetarian Rosti

Vegetarian Rosti
Print Recipe
Rosti is a supper favourite chez nous, with homegrown potatoes from Andrew Skea and our homegrown SF Ark of Taste Musselburgh Leeks, bringing with it happy memories of Swiss friends and alpine chalets
Servings
2 people
Servings
2 people
Vegetarian Rosti
Print Recipe
Rosti is a supper favourite chez nous, with homegrown potatoes from Andrew Skea and our homegrown SF Ark of Taste Musselburgh Leeks, bringing with it happy memories of Swiss friends and alpine chalets
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. Heat butter in frying pan and sauté leeks to soften. Remove from pan.
  2. Place grated potato in a bowl and mix through cooked buttered leeks and seasoning.
  3. Heat oil in frying pan and add the mix. Flatten out with a spatula.
  4. Cook over a medium heat until the potatoes are golden on the underside and gently turn over. [If you are cooking a large one it is easier to slip it onto a plate, turn over using a second plate, then slip back onto pan]. Reduce heat and cook for a further 10minutes on the lower heat. Check potato is cooked through then slip onto warmed plates.
  5. Serve with a fried egg on top.
Recipe Notes

I prefer to cook the potatoes in 2 separate frying pans so each portion is a full pancake and they are easy to flip too.

recipe, photo & styling: wendy barrie

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Garden Omelette

Garden Omelette
Print Recipe
Servings Prep Time
4 10
Cook Time
10
Servings Prep Time
4 10
Cook Time
10
Garden Omelette
Print Recipe
Servings Prep Time
4 10
Cook Time
10
Servings Prep Time
4 10
Cook Time
10
Instructions
  1. Prepare vegetables by washing and peeling as appropriate.
  2. Slice vegetables into slivers – the longer the cooking time, the thinner the cuts e.g. root vegetables such as carrots must be sliced very thinly.
  3. Heat oil and stir fry vegetables over a medium high heat to cook quickly and retain their colour and texture – a wok is good for this.
  4. Set veg to one side and keep warm.
  5. Add another drizzle of rapeseed oil, with the knob of butter to the hot pan and pour in beaten eggs combined with seasoning and cream.
  6. Move in pan until it starts to set then reduce to a medium heat and allow to cook without further stirring - about 5minutes.
  7. When fully set and golden underneath slip onto a serving plate, add vegetables and flip over edge of omelette.
  8. Serve immediately on warmed plates with real bread.
Recipe Notes

Shop local & seasonal for fresh vegetables for a tastier, environmental and more economical meal.

recipe, photo & styling: wendy barrie

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