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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Cold Smoked Belhaven Trout with Clerkland Crowdie

Cold Smoked Belhaven Trout with Clerkland Crowdie
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A heritage dish loved here and now: classic cold smoked sea trout with crowdie, one of our oldest Scottish styles of cheese, served with a drizzle of home made dressing. Perfect for sharing with sourdough or bannocks.
Cold Smoked Belhaven Trout with Clerkland Crowdie
Print Recipe
A heritage dish loved here and now: classic cold smoked sea trout with crowdie, one of our oldest Scottish styles of cheese, served with a drizzle of home made dressing. Perfect for sharing with sourdough or bannocks.
Instructions
  1. Arrange folds of trout with chunks of crowdie on a platter and drizzle with dressing.
Recipe Notes

This recipe is featured as a video on Scottish Field website https://www.scottishfield.co.uk/food-anddrink/recipes/watch-video-tasty-sea-trout-recipe/

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Pyttipanna

Pyttipanna
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Pyttipanna
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Instructions
  1. Heat oil in pan and soften onions.
  2. Remove outer wrapping from black pudding and cut each slice into wedges. Add to pan and cook for 4 minutes to seal on all sides. Push to one side of pan and add potatoes. Sauté until golden.
  3. Season and combine all the ingredients together in the pan along with a generous dash of Galloway Chilli.
Recipe Notes

A tasty weeknight supper from Sweden, also delicious served with a soft poached egg on top.

recipe, photo & styling: wendy barrie

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