Traditional Scottish recipe: Brose with cockles and mussels by Neil Forbes Neil Forbes October 6, 2020 Recipes For the brose Place a large pot on the hob and get it quite hot. Add the mussels, put the lid on and shake the pot. The mussels should be open and be cooked in a minute or two. Remove the mussels and strain...
Traditional Christmas recipe: Christmas Pudding Neil Forbes November 27, 2017 Food, Recipes Christmas pudding Place the sultanas, currants and raisins in a large bowl. Add the alcohol and leave to soak overnight. Line a two pint pudding basin with muslin, leaving enough spare to tie at the...
Neil Forbes recipe: Fishcake, wilted spinach and poached egg Neil Forbes March 20, 2017 Food, Recipes Fishcake, wilted spinach and poached egg 1 Heat the oven to 180C/Gas Mark 4. Ensure the potato mash is dry and still warm. 2 Place the fish on a baking tray and season with salt and pepper. Put in...
Neil Forbes recipe: Smoked salmon, horseradish cream, oatcakes and watercress Neil Forbes June 7, 2016 Food, Recipes Smoked salmon, horseradish cream, oatcakes and watercress 1 To make the oatcakes, mix the medium and pinhead oatmeal, bicarbonate of soda and salt together then mix in the fat. Next trickle in the hot...
Neil Forbes: Pigeon, beetroot and creamy celeriac Neil Forbes May 9, 2016 Food, Recipes Pigeon, beetroot and creamy celeriac 1 Place the scrubbed beetroots in a pot, season with salt, cover with water, then bring to the boil and simmer for 2 to 3 hours. When they are cool, scrape away the skin...
Neil Forbes recipe: chocolate tart Neil Forbes May 9, 2016 Food, Recipes Chocolate tart 1 Cream the icing sugar and butter together for a few minutes until light in colour. Add the flour and scrape down the sides of the bowl before adding the three whisked eggs - a little at a...
Neil Forbes recipe: Steamed beef suet apple sponge Neil Forbes April 13, 2016 Food, Recipes Steamed beef suet apple sponge 1 Generously butter 4 dariole moulds or 1 one litre pudding basin, then line each base with a disc of greaseproof paper. 2 Heat your oven to 175C/Gas Mark 4½. Mix the suet...
Neil Forbes recipe: Scotch beef carpaccio Neil Forbes April 13, 2016 Food, Recipes Scotch beef carpaccio 1 Bring the vinegar, water and sugar to the boil on the hob with your chosen aromas and simmer for 3 minutes, season with salt and pepper. 2 Blanch the pickling veg in boiling,...
Neil Forbes recipe: Hand-dived Isle of Mull scallops in a chive butter sauce Neil Forbes February 15, 2016 Food, Recipes Allow 3 or 4 scallops per person and leave the coral on (the orange bit) 1 To make a reduction for the sauce, add the shallots, peppercorns, bay leaf, wine, vinegar and thyme to a small pot and bring to...
Valentine’s Day recipe: Dark chocolate nemesis and caramel sauce Neil Forbes February 13, 2016 Food, Recipes 1 Line a bottomless 10-inch cake tin (springform) with 4 layers of cling film so it reaches the corners of the tin and is watertight. Rub with a little oil. 2 Heat the oven to 170C/Gas Mark 3 and whisk the...
