Leek, Chard & Cheese Souffle

Leek, chard and cheese soufflé.
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Servings
2 people
Servings
2 people
Leek, chard and cheese soufflé.
Print Recipe
Servings
2 people
Servings
2 people
Instructions
  1. For two persons, mix 4egg yolks with natural yoghurt, seasoning and cheese.
  2. Wilt a good handful of chard and sliced leek, in sufficient boiling water to cover the base of the pan and just enough cooking to blanche for a few minutes. Drain thoroughly. Add greens to yolk mix.
  3. Whisk egg whites and fold into yolk mix with a spatula. Place in a buttered dish, scatter with extra cheese and bake at 200 C for approx. 20minutes until golden and well risen.
Recipe Notes

Works equally well with spinach or watercress but we happen to grow chard!

recipe, photo & styling: wendy barrie

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Glazed Partridge on Barley Risotto

Glazed Partridge on Barley Risotto
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Servings
4 servings
Servings
4 servings
Glazed Partridge on Barley Risotto
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
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

recipe, photo & styling: wendy barrie

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Ardshealach Smokehouse Salad Stack

Ardshealach Smokehouse Salad Stack
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Servings
2
Servings
2
Ardshealach Smokehouse Salad Stack
Print Recipe
Servings
2
Servings
2
Instructions
  1. Finely dice salad ingredients & combine with dressing.
  2. Place a ring on your serving plate and place a layer of salad topped with flaked hot smoked salmon.
  3. Remove ring and add slices of cold smoked salmon.
  4. Garnish with egg and chives. Repeat on second plate.
Recipe Notes

recipe, food styling & photo: wendy barrie

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Ballintaggart’s Barbequed Venison with star anise, rhubarb, chard and honey

Ballintaggart's Barbequed venison with star anise, rhubarb, chard and honey
Print Recipe
Servings
4
Servings
4
Ballintaggart's Barbequed venison with star anise, rhubarb, chard and honey
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat the oven to 120 C. Place the rhubarb into a shallow baking dish and drizzle with honey, cordial and scatter over the sugar and star anise. Cover the dish loosely with pieces of greaseproof paper and place in the oven for 20 minutes, or until the rhubarb is soft but not broken down. Remove from the oven and set aside.
  2. Season the venison all over with salt and pepper and rapeseed oil. Heat a pan over a high heat and once really hot add the venison loin. Cook, for 4-5 minutes for medium-rare. Remove the meat from the pan and leave to rest somewhere warm for 3-4 minutes.
  3. Divide the rhubarb equally between 4 large plates, reserving the syrup in the bottom of the plate. Cut the loin into thick slices and lay it around the rhubarb, scatter over the chard and drizzle the reserved honey-and-anise syrup. Serve straight away.
Recipe Notes

recipe & photo: Ballintaggart Farm

 http://www.ballintaggart.com

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