Savoury Shortbread

Savoury Shortbread
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Savoury Shortbread
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Ingredients
Servings:
Instructions
  1. Soften butter in a good-sized mixing bowl. Grate cheese and weigh seasoned flours.
  2. Work in the cheese with a little flour and gradually work in remaining flour to create a smooth pliable dough.
  3. Evenly divide dough into balls, place on a lined tray and press with fork to flatten with design.
  4. Bake in a pre-heated oven at 180 C for 15-20minutes until golden.
  5. Allow to cool on tray before moving.
  6. Makes 2dozen
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Svampsoppa (Mushroom Soup)

Svampsoppa (Mushroom Soup)
Print Recipe
Servings Prep Time
3 15 mins
Cook Time
15 mins
Servings Prep Time
3 15 mins
Cook Time
15 mins
Svampsoppa (Mushroom Soup)
Print Recipe
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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Mary Contini’s Scampi

Mary Contini's Scampi
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Mary Contini's Scampi
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Ingredients
Servings:
Instructions
  1. Bring a large pot of water to the boil. Nip the tail of the langoustine and twist it, pulling out the black vein that lies down the middle. Alternatively, remove vein after cooking.
  2. Drop the cleaned langoustine into the boiling water and boil them for 2-3 minutes, just until they change colour.
  3. Set aside to cool. (They’re fabulous to eat just like this dipped in mayonnaise, never mind frying them).
  4. Shell them by squeezing the shell with your fingers, cracking it along the back. Turn the langoustine over and use the length of both your thumbs against the edges of the shell on the underside to pull the shell apart. The beautiful pink flesh comes out in one piece. Check the back to make sure the entire black vein is out. If not, rinse it away with a little water.
  5. Mix the egg and the cold water and sift the flours into the bowl. Whisk everything with a fork or balloon whisk. The batter should be thin, just enough to coat the seafood lightly. If it’s too thick add a little more water.
  6. Heat oil for deep-frying. Dip the langoustine into the batter, shake away any excess and deep-fry them until they are light and golden. They’ll cook in 3-4 minutes. Keep the oil nice and hot.
  7. Drain on kitchen paper and eat immediately.
  8. Serves 2 as a main and more as a starter
Recipe Notes

A childhood memory from Mary Contini of Valvona & Crolla http://www.valvonacrolla.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
Print Recipe
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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Autumn Game Casserole

Autumn Game Casserole
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Servings
4
Servings
4
Autumn Game Casserole
Print Recipe
Servings
4
Servings
4
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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