Recipes

Recipes

Scottish ‘Square Sausage’ Roll

 This is the best sausage roll I have ever had! But first of all ,you have to make the sausage. In Scotland this sausage is called by many names, you can call it square sausage, flat sausage, square slice or Lorne and this all-beef steak version is the king. A helpful butcher suggested to use ‘outer’ fat so you will need to get that from your butcher.   Makes approx 14 square slices 1kg Beef Flank steak (you can get your butcher to mince it for you) 200g Beef fat/outer fat, minced 100g fine breadcrumbs (I used panko and blitzed them to a fine crumb) 175ml cold water Half tsp carmine extract powder (cochineal) is optional but retains the red colour 2 tsp salt 1 tsp each of ground mace, nutmeg, coriander, white pepper, black pepper, cayenne pepper  Mix it all well together then press it into a plastic wrap lined loaf tin, 22cm x 11cm x 7cm, using your hand and a spatula to get it well compressed. Cover it over with the plastic wrap and chill for at least two hours, I left mine overnight. Cut it into slices, I found a bread knife worked the best! Freezes really well once sliced, drop a little piece of greaseproof paper between each slice for ease of separating!  Makes 6 Square sausage rolls 1 x pack rolled puff pastry (I use @careme) divided into 6 6 slices square sausage (homemade or butcher bought) Approx 2 tsp Dijon mustard 2 small brown onions (or one large) 1 tbsp Scottish whisky 1 tsp light brown sugar  Finley slice your onion and soften in olive oil, when soft add your whisky and let the alcohol bubble off, then stir through your brown sugar over the heat for a few minutes. Leave to cool. Divide your puff pastry into 6 strips to fit your sausage. Divide the onions between the pastry strips and shape into the rough size of the sausage. Brush each slice of sausage with Dijon mustard and lay mustard side down on the onions. Fold over your pastry and seal with an egg wash. Place square sausage rolls seam side down on a baking sheet, egg wash tops and get into a preheated fan oven at 180c for 30 mins until golden and delicious.  Remove to a wire rack to cool a little and serve. I served mine with a beer and homemade brown sauce.

Recipes

Scottish Perkins Biscuits

 This recipe is based on one that was handed down to me by a family friend. She very kindly shared her mother’s handwritten recipe book with me, likely a very similar vintage to my own grandmothers. The oatmeal here is ‘Scottish oatmeal’ so if you only have rolled oats, blitz to smaller flakes in a food processor before making. Tradition would dictate a blanched almond on the top, but I prefer a square of dark chocolate and a sprinkle of sea salt – matches to the chewy spiced biscuits so well.   Makes 24 biscuits 225g oatmeal (fine ground) 225g plain flour 170g soft brown sugar 1.5 tsp bicarbonate soda 1 tsp ginger 1 tsp cinnamon Half tsp nutmeg Quarter tsp ground cloves Pinch of salt 115g butter, cubed 85g black treacle or molasses 85g golden syrup 1 beaten egg  Mix all the dry ingredients in a bowl. Rub in the cubed butter till it resembles breadcrumbs. Gently warm the treacle and golden syrup in a pan, then add to the bowl with 1 beaten egg. Mix thoroughly together to a stiff dough, then using a cookie scoop or a tablespoon, place onto baking trays spaced apart, then top with either a blanched almond or a square of dark chocolate. Bake in a preheated oven at 180c for 15 minutes. When golden brown, remove from oven and birl a glass around each cookie to make them circular and even, sprinkle a little flaky salt over the dark chocolate Leave to cool then enjoy with a cuppa.

Recipes

Scotch Broth

This particular recipe, like many, is an heirloom recipe. My mum always made Scotch Broth after she had made a potted Hough and used the remainder of the beef Hough stock as the base. She never gave me precise quantities of the other ingredients so I have just gone with my best judgement…Any stock here would work but tradition would say that it’s started with a beef Hough or lamb/mutton pieces with the bone in. Of course, you can use a stock cube or ready made stock too. The lamb shanks will deepen the flavour of any stock you use.  Serves 4 2 litres of beef or lamb stock (homemade or other) 2 lamb shanks 1 chopped onion (130g) 2 grated carrots (120g) 2 stalks of celery chopped (80g) 1 small turnip, grated (350g) 100g each of split yellow peas, split green peas, red lentils & pearl barley. (You can use a 400g pack of ‘soup mix’ if preferred) 2 Bay leaves, small bunch of thyme & parsley all tied together  Season then sear your lamb shanks in a bit of dripping or oil until browned all over, then add your other ingredients. Bring to the boil, cover and simmer until the lamb is tender and soft. Shred the meat, discard the bones, then add the shredded meat back into the pot. Remove the herbs and discard. Leave to cool then into the fridge overnight.  The next day, gently skim the fat from the surface and discard. Reheat the soup and serve with either some kale stirred through or my kale pesto. I served mine with a toasted slice off my porridge focaccia with a bone marrow butter.

Recipes

Porridge Focaccia

A Scottish twist on this popular Italian bread! This is such a fabulous dough, gorgeous when it’s fresh and brilliant toasted with soup Porridge: 50g fine Scottish oatmeal (or oat bran) 300ml water 20ml olive oil 10ml honey  Dough: 450g strong white bread flour 250ml tepid water 7g instant yeast 10g salt (plus flaky salt for sprinkling)  Extra olive oil for baking…  Make the porridge then stir through the olive oil and honey. Remove to a bowl to cool. Add the flour and salt to a large bowl, mix then add the porridge, stirring till it looks like breadcrumbs. Add the yeast and water and mix thoroughly. Cover and leave for 15 minutes. With a wet hand, grab up the edge of the dough, stretch it up and place on the top – do this on all the 4 corners of the dough then flip the whole thing over. Cover for 15 minutes then repeat. Do this 4 times over the course of an hour – every 15 minutes. You should see the tension of the dough increasing every time. Oil another large bowl and put the dough in, flipping till it’s all covered in oil. Cover with plastic wrap and refrigerate overnight. The next day you will be met with a jiggly bubbly dough. Tip out onto an oiled and lined baking tray, using oiled fingers letter fold the two sides into the middle then flip. Gently ease it out to a rectangle and leave till doubled in size and filling the tray. Drizzle in olive oil, sprinkle with oatmeal, dimple all over with your fingers, sprinkle with flaky salt. Give it a shoogle – so satisfying! Get into a preheated oven at 200c for 25-30 minutes. Remove to a rack to cool then slice and enjoy.

Recipes

Jocks Loaf

Essentially this is a Scottish tea loaf or bread, but it’s known in Glasgow as Jocks loaf. It’s a smashing and very easy fruit loaf, I hope you give it a try!   200g raisins 200g sultanas 125g soft brown sugar 200ml brewed chai (tea)* Mix the dried fruit and brown sugar together and pour over the hot tea. Mix well, cover and leave overnight.  Next day add: 1 egg whisked in 50ml milk 300g self raising flour 1 tsp bicarbonate soda Quarter tsp salt 1 tsp vinegar (I used apple cider vinegar) Mix thoroughly then pour into a lined loaf tin.  Bake in a preheated oven at 180c fan for 40-45 mins until a skewer comes out clean after it’s inserted.  Leave to cool for 5-10 minutes, cut into thick slices and enjoy! Also magic toasted the next day for breakfast with marmalade.  *you can use regular tea or even earl grey if that’s your thing! Just add in two tsp mixed spice and a heaped tsp ground ginger  

Recipes

Lamb Pie

A hearty and flavourful dish that combines tender, succulent lamb with the robust sweetness of maple syrup, creating a rich and savoury filling that’s perfectly complemented by the deep, full-bodied flavour of red wine. Ingredients 3 tbsp olive oil 500g diced lamb 1 red onion, chopped 1 glass red wine 3 tbsp pure maple syrup (preferably dark syrup for its robust taste) 4 garlic cloves, thinly sliced 500g potatoes, peeled, cubed 2 carrots, peeled, sliced 3 tbsp tomato paste 4 tbsp gravy powder 1 beef stock cube 4 cups water 2 tbsp Worcestershire sauce 2 tbsp fresh rosemary, chopped 1 tbsp fresh thyme, chopped 2 tbsp cornflour 1 puff pastry sheet, ready rolled 1 egg, lightly beaten Salt and pepper, to season Method TO MAKE THE FILLING Heat 1 tbsp oil in a large saucepan over medium-high heat. Add the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Heat the remaining 2 tbsp of oil in a pan over medium-high heat. Add the chopped onion and garlic. Cook for 3 minutes or until soft. Add the potatoes, carrots, rosemary and thyme. Cook for 5 minutes or until browned. Add the wine, maple syrup, tomato paste and gravy powder. Return lamb to pan then add stock cube, water and Worcestershire sauce. Increase heat to high. Bring to the boil then reduce to a simmer, covered, and stir occasionally for 2 hours or until the lamb is tender. Season with salt and pepper to taste. Combine cornflour and 2 tablespoons of cold water. Add to the mixture. Simmer for 1 minute. Remove from heat and cool. FOR THE EASY VERSION Preheat oven 180°C. Grease a 4 to 5cm deep, 20cm (base) pie dish. Pour the lamb mixture into the dish then line the puff pastry on the top. Brush the pastry with the beaten egg then bake for 20 minutes. FOR THE HARD VERSION Preheat oven 180°C. Place one circle of puff pastry dough on a baking sheet lined with parchment paper. Spread the lamb filling evenly over the dough, leaving a 1-inch border bare. Moisten the border with cold water, position the second circle of dough over the filling and press around the border with your fingertips to seal well. Using the back of a table knife, scallop the edges by pushing into the dough (about ¼- to ½-inch deep) every ½ inch or so. Refrigerate for at least 30 minutes. Bake for 40 minutes.

Recipes

Sticky Mocha Buns

Sweet, sticky mocha buns that are naturally enriched with pure maple syrup. They may take a little effort but are well worth it! Serve with a cuppa and enjoy on the go or as a weekend brunch treat. Ingredients FOR THE DOUGH: ½ cup whole milk 3 cups bread flour, plus extra for rolling the pastry dough 3 eggs 2 tbsp vegetable oil ⅓ cup pure maple syrup (preferably amber syrup for its rich taste) 2 tsp salt 2 tsp active dry yeast ½ cup unsalted butter ¼ cup pure maple syrup (preferably amber syrup for its rich taste), for glazing FOR THE FILLING: ½ cup unsalted soft butter ½ cup maple sugar 1 tsp ground cinnamon 1 tsp ground cardamom Method TO MAKE THE DOUGH: Place all the ingredients for the dough in an electric stand mixer, except the butter. You will need the dough hook attachment. Knead on the lowest speed for two minutes and start gradually adding the softened butter. Increase to a medium speed for five minutes while gradually adding the remaining butter. The dough should now be very soft and smooth. Scrape down the sides of the bowl to remove any excess, then move the dough to a larger bowl, cover with a clean tea towel and leave to rise. This should take around one hour. After the dough has doubled in size, transfer to a well-floured surface and roll out into a 20/10-inch rectangle. TO MAKE THE FILLING: In a small bowl mix the butter, maple sugar, ground cardamom and ground cinnamon. TO MAKE MAPLE BUNS: Use a palette knife to spread the mixture over the dough. Tightly roll the dough, starting from the long side. Cut into 1½-inch sections with a sharp knife. You should get about 15 pieces. Place cinnamon rolls in a circular, greased baking tray, leaving a gap of 2cm around each bun. Cover the tray with cling wrap and let the buns rise again for 30–45 minutes. Preheat oven to 180°C/350°F. Remove cling wrap and bake the buns for 20-25 minutes or until just slightly golden brown on the edges. When the buns are baked, glaze them straight away with maple syrup. Serve warm, sticky-side-up.

Recipes

Roasted Potato Salad with Warrigal Greens and Caramelised Macadamia Pesto

A delicious sharing side that makes use of native ingredients. Maple-roasted potatoes with warrigal greens are a mouthwatering combination of crispy, sweet, and nutty flavours. If you can’t get warrigal greens, other leafy greens like kale, spinach or chard work equally well. Ingredients FOR THE MAPLE-ROASTED POTATOES: 3.3 lbs baby red potatoes, skin on 3 tbsp olive oil 3 tbsp pure maple syrup (preferably dark syrup for its robust flavour) Salt and pepper, to taste FOR THE PESTO: ¾ cup warrigal greens (or other leafy greens), roughly chopped ½ cup parmesan ¾ cup macadamia nuts 2 garlic cloves, peeled 3 tbsp pure maple syrup (preferably dark syrup for its robust flavour) 1 cup extra virgin olive oil Squeeze of lemon Black pepper Method FOR THE MAPLE-ROASTED POTATOES: Preheat oven to 200°C and line a large baking tray with parchment. Wash the potatoes, scrubbing off any dirt and chop any larger potatoes in half. Par boil (boil until partially cooked) the potatoes, drain and pat dry to enable them to be extra crispy. Place in the baking tray, season with salt and pepper and drizzle over the olive oil. Use your hands to mix the potatoes, oil and seasoning, then spread evenly over the baking tray. Roast for 25-30 minutes, turning halfway through. Remove from the oven, drizzle with the maple syrup and roast for 5-6 additional minutes or until golden and caramelised. FOR THE WARRIGAL GREENS AND MAPLE-CARAMELISED MACADAMIA PESTO: In the same oven, roast the macadamia nuts for 5 minutes. Remove from the oven, drizzle with maple syrup and roast for a further 10 minutes or until golden and caramelised. Leave to cool and set 20g aside to garnish later. In a food processor, add the warrigal greens and blitz until broken down. Add all the remaining pesto ingredients into the food processor and blitz until you’ve reached your desired consistency, making sure to scrape the sides with a spatula. Taste and season as required. TO SERVE: In a large bowl, add the maple-roasted potatoes and 1 cup of pesto. Stir to coat all the potatoes evenly. Crush the reserved macadamia nuts, sprinkle over the salad and serve.

Recipes

Vegan Thai Green Curry

Healthy, flavoursome and entirely plant-based, this vegan Thai green curry is great for adding to your regular rotation of meals. Sweet potatoes are cooked in a fragrant curry sauce and joined by roasted asparagus and cashew nuts. Best of all, this Thai green curry comes together in around 30 minutes! Ingredients FOR THE RICE: 1 cup jasmine rice 3/4 cups water FOR THE VEGAN THAI GREEN CURRY: 1 1/2 cups water 3 tsp grated fresh ginger 2 cups peeled sweet potatoes, chopped into 2cm pieces 1 3/5 cups low-fat coconut milk 3 tbs vegan green Thai curry paste 1 tsp maple sugar 3 tbs pure Canadian maple syrup (preferably amber for its rich taste) 1/4 tsp sea salt 1/4 tsp chilli flakes 2 tbs lime juice 10 fresh asparagus (washed and ends cut off) 1/2 cup roasted cashew nuts Handful of fresh coriander, roughly chopped Method TO MAKE THE RICE: Put the rice and water in a pan. Stir and bring to a boil. Once boiling, cover and reduce to low and simmer until all the water is gone. This should take about 15 minutes. TO MAKE THE VEGAN THAI GREEN CURRY: Preheat oven to 180°C. Put the asparagus onto a baking tray then drizzle maple syrup on top. Roast the asparagus for 10 minutes, until tender but still firm. Put to one side. In a large pan, add the water, ginger and sweet potatoes over medium heat. Bring to a simmer then cover with a lid and cook for 8 minutes. While the potatoes are cooking, in a separate bowl, mix the coconut milk, curry paste, maple sugar and chilli flakes until smooth. Once the 8 minutes are up, add the coconut milk mixture and stir well in the pan. Bring it back to a simmer and cook another 5 minutes. Add the lime juice, stir and heat through for about 30 seconds. TO SERVE: Plate a portion of rice and then add the curry sauce. Top with the roasted asparagus and the cashew nuts. Sprinkle the chopped fresh coriander on the top to serve.

Recipes

Creamy Cauliflower Cheese Recipe

Ingredients 800 g cauliflower, up to 1 kg will work, separated into chunky florets, with leaves removed and stem removed  4 tbsp butter, 60 g  5 tbsp cornflour, 60 g  1 ½ cups milk, 375 ml  1 ½ cups cheddar cheese, 165 g, grated  ½ tsp nutmeg  Optional  salt and pepper to taste      Method    Place cauliflower florets in a large saucepan and cover with around 1.5 L / 3 pints of water. Bring to the boil and boil for 15-20 mins or until cauliflower has softened (test with a fork). Drain and transfer to a baking dish.    For the cheese sauce:  Melt the butter in the same saucepan you used to cook the cauliflower, on medium – high. Add cornstarch / cornflour and stir well with a whisk for about 1 minute to make sure it’s cooked through. This will stop it tasting like flour in the final sauce. Tip: Aim for a lemon curd consistency here – if it’s too thin, add another ½ tbsp cornstarch / cornflour and mix well.  Turn off the heat to pour in milk (this will stop the sauce becoming lumpy). Whisk through quickly, then pop back onto low heat and keep whisking until thickened, around 1 minute. Tip: If the sauce becomes too thick at this stage, add a little more milk to loosen.  Add 1 cup of cheddar cheese and stir to melt it through the sauce. Tip: You can increase heat slightly to help the cheese melt if needed.  Season with nutmeg, and optional salt and pepper to taste. Mix well. Tip: If the sauce is too thick to pour, add a little more milk once again to loosen.  To bake:  Pre-heat oven to 180°C / 360°F.  Pour the cheese sauce over the cauliflower florets, making sure each piece is well coated. Top generously with remaining 1/2 cup cheddar cheese. Bake for around 20 minutes or until the cheesy top is bubbly and golden brown.