Glazed Partridge on Barley Risotto

Glazed Partridge on Barley Risotto
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Glazed Partridge on Barley Risotto
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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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Classic Shortbread

Classic Shortbread
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Classic Shortbread
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Ingredients
Servings:
Instructions
  1. Pre-heat oven 170 C.
  2. In a bowl cream butter and sugar until light and creamy.
  3. Gradually work in sifted flour and turn out onto a floured surface.
  4. Knead lightly to achieve a smooth dough.
  5. Dust your mould with flour and tap to remove any surplus.
  6. Place dough in mould and ease into corners.
  7. With a firm tap, knock dough out of mould and onto a baking sheet.
  8. Bake for approx 20mins until pale golden.
  9. Remove from oven and allow to cool on tray.
  10. Dredge with caster sugar.
Recipe Notes

Shortbread moulds can be found in cookshops, antique or flea markets so keep a look out! Cooking times will depend on size of cutters/moulds.

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Svampsoppa (Mushroom Soup)

Svampsoppa (Mushroom Soup)
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Servings Prep Time
3 15 mins
Cook Time
15 mins
Servings Prep Time
3 15 mins
Cook Time
15 mins
Svampsoppa (Mushroom Soup)
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Servings Prep Time
3 15 mins
Cook Time
15 mins
Servings Prep Time
3 15 mins
Cook Time
15 mins
Ingredients
Servings:
Instructions
  1. Melt butter with oil in pan and sauté onions until soft but uncoloured.
  2. Add shitake mushrooms and cook over a medium heat for a few minutes. Set aside a few for garnish before adding remaining mushrooms to pan. Season with a light pinch of salt, lashings of pepper and sauté for a couple of minutes.
  3. Add boiling liquid along with dried mushrooms and return to boil. Strip off thyme leaves and add to pan.
  4. Simmer for 20 minutes. Blend cornflour in a small cup of water and add to pan. Bring to boil, stirring, and simmer for a few more minutes to thoroughly cook flour. Taste and adjust seasoning.
  5. Blend soup until smooth.
  6. Stir in most of the cream and serve with a little swirl of remaining cream and a few shitake slices.
Recipe Notes

Delicious with Chanterelles too.

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Potted Cheese

Potted Cheese
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Servings Prep Time
3 5 mins
Servings Prep Time
3 5 mins
Potted Cheese
Print Recipe
Servings Prep Time
3 5 mins
Servings Prep Time
3 5 mins
Ingredients
Servings:
Instructions
  1. Crumble the cheese into a bowl and scatter with chervil.
  2. In a pan gently warm butter until only just melted and pour over cheese.
  3. Add whisky, season and mash together with a fork until the mix is bound together in a firm but textured paté.
  4. Serve in a bowl.
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Janet Henderson’s Vegetarian Haggis

Janet Henderson’s Vegetarian Haggis
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Janet Henderson’s Vegetarian Haggis
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Ingredients
Servings:
Instructions
  1. Sauté garlic with onion in a little oil until the vegetable is soft, adding the garam masala, soy/tamari and season.
  2. Add the brown lentils and carrot and simmer on a low heat until the lentils are soft, stirring to prevent the mixture sticking. If the mixture starts to dry out too much, add a small amount of vegetable stock or water.
  3. Add mushrooms and allow to soften. Add kidney beans with vegan spread and stir. Heat through.
  4. Add rinsed drained oatmeal to the mixture and combine. The oatmeal should retain its texture to give body to the haggis.
  5. Blend well into the mix and cook through for about 10-15 minutes.
  6. Serve with clapshot - mashed potato and neeps (turnips).
Recipe Notes

"This is a recipe that my Grandmother Janet first made on her East Lothian farm in the 1960's. She had a passion for organic, local, vegetarian and vegan food and took a keen interest in early exponents of healthy eating." Barrie Henderson. https://www.hendersonsofedinburgh.co.uk

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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Festive Gingerbread Biscuits

Festive Gingerbread Biscuits
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Servings
8 biscuits
Servings
8 biscuits
Festive Gingerbread Biscuits
Print Recipe
Servings
8 biscuits
Servings
8 biscuits
Ingredients
Servings: biscuits
Instructions
  1. Grease a baking sheet. Heat oven 190 C (Gas No5).
  2. Sift dry ingredients into a bowl and rub in butter to mixture until it resembles breadcrumbs.
  3. Crack the egg into a bowl and add syrup. Whisk together with a fork and add to dry mix, using the fork to blend thoroughly into a paste.
  4. Using your hands, mould together to form a dough.
  5. Roll out onto a floured surface and cut out shapes. Lift carefully onto baking sheet.
  6. Bake for 12-15 minutes until darker and set. Place on a wire cooling tray and leave to harden.
Recipe Notes

recipe, photo & styling: wendy barrie

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Christmas Mince Pies

Christmas Mince Pies
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300 years ago, a mince pie would have been a huge dish called “Christmas pye” composed of “ox tongue, chicken, eggs, sugar, raisins, lemon and orange peel, and spices.” Over the years, the pies grew smaller and the meat content reduced, until they became a sweet mixture of suet, spices and dried fruit that had been steeped in brandy. This filling was put into little pastry cases that were covered with pastry lids and then baked in an oven - today’s mince pie. It is said that when the mixture is stirred clockwise, you can make a wish for the coming year.
Christmas Mince Pies
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300 years ago, a mince pie would have been a huge dish called “Christmas pye” composed of “ox tongue, chicken, eggs, sugar, raisins, lemon and orange peel, and spices.” Over the years, the pies grew smaller and the meat content reduced, until they became a sweet mixture of suet, spices and dried fruit that had been steeped in brandy. This filling was put into little pastry cases that were covered with pastry lids and then baked in an oven - today’s mince pie. It is said that when the mixture is stirred clockwise, you can make a wish for the coming year.
Ingredients
Servings:
Instructions
  1. To make pastry, pre-heat oven 180 C (Gas no.5). Grease bun tray.
  2. In a bowl, rub flour and sugar with butter until it resembles breadcrumbs.
  3. Using a small palette knife, mix in egg yolk, and sufficient cold water to make a soft pliable dough
  4. Chill for 20mins if possible before rolling.
  5. Turn out onto a floured surface, and roll out. Cut into rounds, using 2 fluted cutters, one slightly smaller than the other, to make an equal number of mince pie bases and lids.
  6. Place the larger circles into the greased bun tray and add a teaspoon of filling to each. Brush a little milk on edges and place on lids. Press gently.
  7. Brush lightly with milk and bake for approx 15 mins to thoroughly heat the filling to cook pastry until golden.
  8. Transfer pies to a cooling tray and dredge with caster sugar.
Recipe Notes

recipe: wendy barrie

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Garden Omelette

Garden Omelette
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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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