Traditional Scottish Potato Scones

Traditional Scottish Potato Scones

Traditional Scottish Potato Scones
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Servings
1 batch
Servings
1 batch
Traditional Scottish Potato Scones
Print Recipe
Servings
1 batch
Servings
1 batch
Instructions
  1. In a bowl thoroughly mix the potatoes with softened butter and most of the flour. If the potatoes were not seasoned also add a little salt to the mix.
  2. Turn out onto a floured surface and mould together into one dough.
  3. Roll out thickly – approx. 1cm – and cut in desired shapes: use a round cutter, cut in squares then diagonally to make triangles, or use a tea plate as a guide for a good sized circle then quarter (as in photo).
  4. Drizzle a little oil in a frying or flat pancake pan. When hot, add scones. Cook for 3-4mins on one side until toasted then turn over and repeat.
  5. Keep warm under a tea towel until all completed.
Recipe Notes

Serving suggestions: Ramsays streaky bacon / Fried egg / Smoked mackerel with sour cream

recipe, photo & styling: 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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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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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
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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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Macbeths Highland Beef Platter

Macbeths Highland Beef Platter
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Servings
2
Servings
2
Macbeths Highland Beef Platter
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Servings
2
Servings
2
Instructions
  1. Place a drizzle of rapeseed oil in a freezer bag and add rump steaks.
  2. For ‘medium’ cooked, place the now-oiled steaks straight on a grillpan or BBQ and sear over a high heat for 3-4 minutes then turn to seal on underside. It is important to resist moving the steaks whilst they are cooking!
  3. Remove from grill, season and wrap loosely in foil. Allow to rest for 5 minutes.
  4. Meanwhile prepare remaining ingredients – rinsing salad leaves and arranging on platter; adding shavings of Anster using a potato peeler; finishing with a generous drizzle of dressing.
  5. Lastly slice the rump steaks and place on platter.
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
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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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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