Roasted Vegetables with Peasemeal Dumplings

Roasted Vegetables with Peasemeal Dumplings
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Roasted Vegetables with Peasemeal Dumplings
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Ingredients
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!

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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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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
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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
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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
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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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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
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, photo & styling: 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, photo & styling: wendy barrie

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