Tom Kitchin’s rhubarb jelly Tom Kitchin March 10, 2015 Recipes For the rhubarb consommé: Place the rhubarb and sugar in a heavy-bottomed pan and slowly heat until all the juice is released. Pass through a sieve and allow to cool slightly, saving small pieces of...
Tom Kitchin’s cauliflower cheese Tom Kitchin March 7, 2015 Food, Recipes Separate the cauliflower into small florets and blanch until just tender in boiling salted water. Leave to cool. In a small pan, gently heat the milk. In a separate medium pan, melt butter, then stir in the...
Tom Kitchin’s sausage and mash Tom Kitchin March 7, 2015 Food, Recipes Preheat the oven to 200C/Gas Mark 6. Scrub the potatoes well. Pour the salt on to a baking tray and lay the potatoes on top. Bake for 1½ hours or until the skins are crisp and the flesh soft. While the...
Tom Kitchin’s fish curry Tom Kitchin March 7, 2015 Food, Recipes For the sauce: Sweat the onions in vegetable oil until soft. Add the chopped pepper to the onions and sweat until soft. Add the curry powder. Cook for several minutes, stirring constantly to avoid burning....
Tom Kitchin’s beer-battered cod cheeks Tom Kitchin March 7, 2015 Food, Recipes Sift the flour, yeast and a pinch of salt into a large bowl and whisk in the beer to give a thick batter. It should be the consistency of very thick double cream and should coat the back of a wooden spoon....
Tom Kitchin’s haggis, neeps and tatties Tom Kitchin March 7, 2015 Food, Recipes For the tatties: Preheat the oven to 180C/Gas Mark 4. Prick the potatoes, place the sea salt on a baking tray and put the potatoes on top. Bake for 1½ hours or until the potatoes are soft. Once cooked, cut in...
Tom Kitchin on the power of pulses Tom Kitchin March 4, 2015 Food, Recipes They are the edible seeds from podded plants and are known to be very nutritious, as well as really versatile as part of a variety of dishes. We use pulses and lentils in our cooking at our...
Video: Scotch Lamb meatballs in under 30 minutes Stephen Emerson March 4, 2015 Farming Producers, Food, Recipes Chef Graeme Pallister of 63 Tay Street Restaurant in Perth shows how to prepare delicious Scotch Lamb meatballs in under 30 minutes. Scotch Lamb enjoys the much coveted PGI status (Protected Geographical...
Masterchef winner Jamie Scott’s scallop recipe Jamie Scott March 2, 2015 Food, Recipes Since winning MasterChef: The Professionals, life has been a whirlwind. The restaurant has been busy with bookings, we’ve introduced new MasterChef-inspired menus and are now open for lunch as well as dinner...
Tom Kitchin’s chicken, bacon and cheese burger Tom Kitchin March 2, 2015 Food, Recipes Burgers can be quite simple to make at home if you find a good recipe. They’re the perfect food for entertaining, to enjoy with friends or family, and, in my experience, they always prove a hit...
