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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Ingredients
Servings:
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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Janet Henderson’s Vegetarian Haggis

Janet Henderson’s Vegetarian Haggis
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Janet Henderson’s Vegetarian Haggis
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Ingredients
Servings:
Instructions
  1. Sauté garlic with onion in a little oil until the vegetable is soft, adding the garam masala, soy/tamari and season.
  2. Add the brown lentils and carrot and simmer on a low heat until the lentils are soft, stirring to prevent the mixture sticking. If the mixture starts to dry out too much, add a small amount of vegetable stock or water.
  3. Add mushrooms and allow to soften. Add kidney beans with vegan spread and stir. Heat through.
  4. Add rinsed drained oatmeal to the mixture and combine. The oatmeal should retain its texture to give body to the haggis.
  5. Blend well into the mix and cook through for about 10-15 minutes.
  6. Serve with clapshot - mashed potato and neeps (turnips).
Recipe Notes

"This is a recipe that my Grandmother Janet first made on her East Lothian farm in the 1960's. She had a passion for organic, local, vegetarian and vegan food and took a keen interest in early exponents of healthy eating." Barrie Henderson. https://www.hendersonsofedinburgh.co.uk

photo & styling: wendy barrie

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Uradale Shepherd’s Pie

Uradale Shepherd's Pie
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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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Macbeth’s Chargrilled Sirloin with Blackcurrant Jelly

Macbeth's Chargrilled Sirloin with Blackcurrant Jelly
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Servings
2 portions
Servings
2 portions
Macbeth's Chargrilled Sirloin with Blackcurrant Jelly
Print Recipe
Servings
2 portions
Servings
2 portions
Ingredients
Servings: portions
Instructions
  1. Place sirloins on a plate, season with pepper and add a drizzle of Scottish Rapeseed Oil.
  2. Pre heat a grillpan and chargrill for 3-4 minutes per side, depending on thickness. Season in pan with Isle of Skye Sea Salt.
  3. Set aside to rest for 10 minutes before serving with a generous spoonful of blackcurrant jelly & seasonal vegetables
Recipe Notes

recipe, photo & styling: 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
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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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