Ardross Cottage Pie

Ardross

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
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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Roasted Vegetables with Peasemeal Dumplings

Roasted Vegetables with Peasemeal Dumplings
Print Recipe
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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Seafood Chowder

Seafood Chowder
Print Recipe
Servings Prep Time
3 10 mins
Cook Time
15 mins
Servings Prep Time
3 10 mins
Cook Time
15 mins
Seafood Chowder
Print Recipe
Servings Prep Time
3 10 mins
Cook Time
15 mins
Servings Prep Time
3 10 mins
Cook Time
15 mins
Recipe Notes

recipe, food styling & photo: wendy barrie

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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.

recipe, food styling & photo: wendy barrie

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Uradale Shepherd’s Pie

Uradale Shepherd's Pie
Print Recipe
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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