Ardross Cottage Pie

Ardross

Ardross Cottage Pie
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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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French Toast

French Toast
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Such a tasty breakfast treat – can be veggy with a buttered mushroom or grilled tomato topping rather than bacon.
Servings
2 people
Servings
2 people
French Toast
Print Recipe
Such a tasty breakfast treat – can be veggy with a buttered mushroom or grilled tomato topping rather than bacon.
Servings
2 people
Servings
2 people
Instructions
  1. Whisk eggs, milk and seasoning. Place in a bowl and soak bread in the mix.
  2. Heat a generous drizzle of oil in the frying pan and add in eggy bread. Cook until golden on one side then turn over.
  3. Meanwhile grill bacon as you like it.
  4. Serve together for a great start to the day.
Recipe Notes

photo & styling: wendy barrie

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Berlin Brunch with Blueberries

Berlin Brunch with Blueberries
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With family in Kreuzberg we have great fun together checking out trends and markets in this foodie hotspot. A favourite pastime is finding one of the many hipster cafés offering brunch so I call this dish my Berlin Brunch. Simply a pancake batter, oven baked until golden, topped with blueberries and whipped cream.
Berlin Brunch with Blueberries
Print Recipe
With family in Kreuzberg we have great fun together checking out trends and markets in this foodie hotspot. A favourite pastime is finding one of the many hipster cafés offering brunch so I call this dish my Berlin Brunch. Simply a pancake batter, oven baked until golden, topped with blueberries and whipped cream.
Instructions
  1. Measure flour into bowl and add remaining ingredients keeping back half the milk. Mix with a balloon whisk until smooth then whisk in remaining milk. It should be a smooth quite runny batter.
  2. Place in lined individual ovenproof dishes - a circle of baking parchment to line the dish allows the pancake combo to slip easily onto a plate.
  3. Scatter with berries – whatever you have.
  4. Bake for 15-20minutes in a very hot preheated oven 220C.
  5. Remove pancake dishes from oven when well risen and set. You can add some extra jam at this point if you wish. Allow to cool a little before topping with whipped cream and serve immediately.
Recipe Notes

Serves 2 but can be stretched to 3 

recipe, photo & styling: wendy barrie

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Berlin Brunch with Trout Topping

Berlin Brunch with Trout Topping
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With family in Kreuzberg we have great fun together checking out trends and markets in this foodie hotspot. A favourite pastime is finding one of the many hipster cafés offering brunch so I call this dish my Berlin Brunch. Simply a pancake batter, oven baked until golden, topped with hot smoked trout, a drizzle of runny local honey and a local free range poached egg.
Servings
2 people
Servings
2 people
Berlin Brunch with Trout Topping
Print Recipe
With family in Kreuzberg we have great fun together checking out trends and markets in this foodie hotspot. A favourite pastime is finding one of the many hipster cafés offering brunch so I call this dish my Berlin Brunch. Simply a pancake batter, oven baked until golden, topped with hot smoked trout, a drizzle of runny local honey and a local free range poached egg.
Servings
2 people
Servings
2 people
Instructions
  1. Measure flour into bowl and add remaining ingredients keeping back half the milk. Mix with a balloon whisk until smooth then whisk in remaining milk. It should be a smooth quite runny batter.
  2. Place in lined individual ovenproof dishes - a circle of baking parchment to line the dish allows the pancake combo to slip easily onto a plate. Bake for 15-20minutes in a very hot preheated oven 220C.
  3. Poach an egg per person in readiness for the finished dish.
  4. Remove pancake dishes from oven when well risen and set. Top with flaked fish, drizzle with a little honey and finish with poached egg and a twist of black pepper.
Recipe Notes

Serves 2 but can be stretched to 3

recipe, photo & styling: wendy barrie

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Roasted Vegetables with Peasemeal Dumplings

Roasted Vegetables with Peasemeal Dumplings
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Servings
4 servings
Servings
4 servings
Roasted Vegetables with Peasemeal Dumplings
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Pre-heat oven 190 C
  2. Scatter vegetables in a roasting tin. Drizzle lightly with oil. Add salt and pepper. Shake in tin to mix together.
  3. Oven-roast for 15 minutes until coloured and curling at edges. This can all take place on hob if preferred.
  4. Add tinned tomatoes and herbs. Stir, bring to boil and simmer until vegetables almost cooked and sauce is rich and flavoursome. Adjust seasoning as required.
  5. Meanwhile make dumplings. Place dry ingredients in a bowl and mix with sufficient milk to make a moist dough.
  6. Place spoonfuls of dumplings on top of dish and simmer (covered to steam) for 15 minutes until the dumplings are puffed up and set.
  7. Remove the lid for the final few minutes to allow the dumplings to dry a little on top.
  8. Serves: 4-6
Recipe Notes

Fresh chillies available from Galloway Chillies - they will keep you right what strength to buy!

recipe, photo & styling: wendy barrie

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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.
Recipe Notes

recipe, food styling & photo: wendy barrie

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Savoury Shortbread

Savoury Shortbread
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Servings
24 biscuits
Servings
24 biscuits
Savoury Shortbread
Print Recipe
Servings
24 biscuits
Servings
24 biscuits
Ingredients
Servings: biscuits
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
Recipe Notes

recipe, food styling & photo: wendy barrie

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Hardiesmill Fast-Cook Roast with Chilli Vegetables

Hardiesmill Fast-Cook Roast with Chilli Vegetables
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Hardiesmill Fast-Cook Roast with Chilli Vegetables
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Instructions
  1. Lightly brush roast with oil and set on parchment in a pre-heated oven at 140 C, uncovered, for 20 minutes…no longer.
  2. Meanwhile wash, peel and dice roots. Heat oil in a saucepan and sauté roots until almost cooked.
  3. Add approx. a cup of boiling water to pan, place greens on top, turn off heat and place lid on pan to steam and finish cooking.
  4. Remove lid and stir in spoonfuls of Galloway Chilli to taste.
  5. When the meat is ready, remove from oven and rest for at least 10 minutes, wrapped in foil to retain its heat.
  6. To serve, slice roast onto bed of vegetables on heated plates.
  7. Serves 2
Recipe Notes

recipe, food styling & photo: wendy barrie

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Native Shetland Lamb with Garden Roots & Herby Dumplings

Native Shetland Lamb with Garden Roots & Minted Dumplings
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Servings
6
Servings
6
Native Shetland Lamb with Garden Roots & Minted Dumplings
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Servings
6
Servings
6
Ingredients
Servings:
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 dumplings 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

If you don't have a beer handy, even water will make a delicious gravy with your favourite herbs - do not overpower the beautiful lamb and NEVER use bought stock!!

For a mint sauce, blend a dessertspoon of muscovado sugar into a small bowl of Orkney bere vinegar and scrunch in a handful of dried mint. Set aside for at least half an hour for the flavours to absorb. Delicious.

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Autumn Game Casserole

Autumn Game Casserole
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Servings
4
Servings
4
Autumn Game Casserole
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Servings
4
Servings
4
Ingredients
Servings:
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, food styling & photo: wendy barrie

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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Ost Bröd

Ost Bröd
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A delicious Swedish bread using Slow Food Ark of Taste ingredients
Servings
6 rolls
Servings
6 rolls
Ost Bröd
Print Recipe
A delicious Swedish bread using Slow Food Ark of Taste ingredients
Servings
6 rolls
Servings
6 rolls
Ingredients
Servings: rolls
Instructions
  1. Mix dry ingredients in a mixing bowl, retaining some cheese. Make a well in the centre.
  2. Add yoghurt and oil. Mix to a soft dough, adding a little water if the mixture is too dry.
  3. Gather the dough together with your hand and knead on a lightly floured surface for 8 minutes until the dough is smooth.
  4. Divide the dough into 6 and shape into rolls. Place on baking tray in a warm place for 15 minutes or so until well risen. Scatter with remaining cheese.
  5. Pre heat oven 220 C/Gas 7.
  6. Bake for approx 8-10 minutes until set and toasted on top, with toasted base too.
Recipe Notes

recipe, food styling & photo: wendy barrie

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St Andrews Cheese Straws

St Andrews Cheese Straws
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St Andrews Cheese Straws
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Ingredients
Servings:
Instructions
  1. Add salt to flour and rub in 50g of the measured butter.
  2. Cut remaining cold butter into small cubes and drop into sieved flour.
  3. Add lemon juice, grated cheese and most of the water and mix gently together with a palette knife. Add remaining water as necessary.
  4. Tip this rather rough mass onto a floured surface and shape into a brick, using the palette knife or a rolling pin.
  5. Press gently/roll into a rough rectangle and fold over itself in thirds. Roll and fold three times more, making 4 rollings in all. During baking these thin layers of butter melt and are absorbed by the flour creating lovely flakes of pastry.
  6. Finally roll out pastry and cut in lengths for cheese straws, or shape as you wish.
  7. Bake on a baking sheet lined with parchment at 220 C (Gas No7) for approx. 15mins until the straws are a rich golden hue.
  8. Serve warm or cold and they freeze beautifully so can be made well in advance.
Recipe Notes

recipe, food styling & photo: wendy barrie

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