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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Cold Smoked Belhaven Trout with Clerkland Crowdie

Cold Smoked Belhaven Trout with Clerkland Crowdie
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A heritage dish loved here and now: classic cold smoked sea trout with crowdie, one of our oldest Scottish styles of cheese, served with a drizzle of home made dressing. Perfect for sharing with sourdough or bannocks.
Cold Smoked Belhaven Trout with Clerkland Crowdie
Print Recipe
A heritage dish loved here and now: classic cold smoked sea trout with crowdie, one of our oldest Scottish styles of cheese, served with a drizzle of home made dressing. Perfect for sharing with sourdough or bannocks.
Instructions
  1. Arrange folds of trout with chunks of crowdie on a platter and drizzle with dressing.
Recipe Notes

This recipe is featured as a video on Scottish Field website https://www.scottishfield.co.uk/food-anddrink/recipes/watch-video-tasty-sea-trout-recipe/

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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
Print Recipe
Servings
6
Servings
6
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
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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Chard Soup

Chard Soup
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Servings Prep Time
3 10
Cook Time
10
Servings Prep Time
3 10
Cook Time
10
Chard Soup
Print Recipe
Servings Prep Time
3 10
Cook Time
10
Servings Prep Time
3 10
Cook Time
10
Instructions
  1. Prepare chard by removing the stalks and slicing as you would celery.
  2. Sauté the stalks on a medium heat with the butter and oil, season and stir until softened.
  3. Roughly shred the leaves, snip the onions and add to the pan.
  4. Add about 2 cups of water, sufficient to create steam and to cover the chard when cooked.
  5. When completely cooked, add milk and blend the soup until smooth. Taste and adjust seasoning. Add a little more milk to thin as necessary.
  6. Return to hob to heat through, without boiling, and stir in most of cream.
  7. Serve in warmed bowls with a swirl of cream and ost bröd croutons.
Recipe Notes

recipe, photo & styling: wendy barrie

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