It is safe to say that the majority of Scots know that St Andrew is the Patron Saint of Scotland - but how many know the other countries that have chosen him as their patron saint?
It turns out that Scotland’s saint is a popular choice for many other countries – Russia, Ukraine, Greece & Barbados to mention just a few - and this wide array of nations will all come together to celebrate on the 30th November.
Taking inspiration his life, the team at The Liquid Academy and Exec Chef Cuisine have brought together a unique celebration of food and drink that not only highlights St Andrew’s links to these other countries around the globe but also pairs the eaten with the imbibed to create a feast fit for the Saint.
Born around 6 B.C in a place near Galilee, Andrew was a fisherman by trade, brother to Peter and the first to sign up as an apostle - leading to him having a seat at the last supper.
From there he roamed the ancient world spreading the word of his chosen faith, before his life was ended through an act of martyrdom where legend has it he was crucified on the x-shaped cross – from which the design for Saltire sprang from – in the city of Patras, Greece, in 60 AD.
The strange shape of the cross was devised at St Andrew’s own request as he himself felt that he was not worthy to be killed upon the same style of crucifex as Jesus.
In his lifetime, the Saint built up a reputation as an honourable man who believed in a philosophy of sharing what you have with those less fortunate.
St Andrew has been celebrated in Scotland for over a thousand years, with records showing that feasts honouring him date as far back as the year 1000 AD.
In 1320 AD, when Scotland gained its own independence through the signing of The Declaration of Arbroath, St Andrew officially became Scotland’s patron saint.
The Town of St Andrew’s is named after him with many believing that his remains are buried there after being brought in exile from Europe to protect them from forces looking to destroy any remnants of the original disciples.
The menu chosen by the food and drink specialists represents the wonderful diversity of Scotland’s larder, while the mixed drinks take their lead from the other countries that will also be celebrating the feast of St Andrew.
• 50ml Eden Mill Oak Gin
• 5ml Noilly Prat Extra Dry
• 5ml kalamata olive juice
• Stirred & served in a frosted coupe with an atomised Laphroaig mist floated over the top
• Pitted kalamata olive & sundried tomato garnish
For the Beetroot Pancakes
• 120g self-raising flour
• 1 large free-range egg
• olive oil
• Pinch of salt
• 1 cup of semi-skimmed milk
• 1 small Beetroot (Roasted and Skinned)
Incorporate all of the ingredients in a blender and blitz until a smooth consistent lump-free texture is reached. Rest batter for 15 minutes.
Heat a pan to medium. Rub with a little olive oil....
With a teaspoon take a spoonful of batter and drop off the end a portion to cook. You want a little spread but not too much, aim again for 3-4 cm pancakes. When there are bubbles appearing on the top it's time to turn them. Cook a minute on the other side then transfer to a cooling rack.
For the Lime Creme Fraiche
• 100ml Creme Fraiche
• 1 Lime Zest and juice
Combine and chill
For the Garnish
• 200g Whisky Smoked Salmon
• Gold Leaf
• Samphire - Blanched for 10 seconds then refreshed in ice cold water
• Raw Beetroot - Sliced wafer thin. You can use a potato peeler if you are cautious with a knife. Then cut with a tiny scone cutter to a nice little disc
To assemble start with a Blini, add a little zesty Creme Fraiche, a small rosette of Smoked Salmon. Place a disc of Beet on the side with a piece of Samphire and a small flake of Gold Leaf to finish with that extra decadent look.
(Drink with: Shot of Beluga Noble Russian barley malt vodka, ice cold & straight up)
• 12 Scallops
• 12 Langoustine
Slice Scallops wafer thin (5 or 6 discs from each Scallop) and place around a plate.
Kill the Langoustine by gripping the tail and body in each hand and twisting 180° whilst pulling apart. It's always essential to have live Langoustines for this. The flesh starts to break down as soon as they die and we don't want mushy old Langoustines for this (or any other recipe).
Press the sides of the tail together until you hear a slight 'crack' sound. This is the shell breaking. Do this down the length of the tail and when the length has been cracked, you can peel the shell back and the flesh can be easily extracted.
Lay the tails flat on your board and slice them lengthways. Take care to remove the dark waste sack that runs the length of the tail. Aim for 5 or 6 long thin slices again per tail.
You should now have 6 plates with 10-12 slices of Scallop and 10-12 slices of Langoustine on each.
For the Lemon oil dressing
• 1 tsp salt
• 1 tbsp of sugar
• 2 lemon
• 200ml of lemon juice
• 400ml of olive oil
• 50ml of white wine vinegar
• 50ml Boe Violet Gin
Combine everything in a blender (I use a small load blender for this to keep the ingredients low to the blade) and blitz it until it's a very smooth consistency.
Pass through a fine sieve into a squeezy bottle.
NOTE - This fantastic little dressing will keep in the fridge for a good few weeks and adds a lovely citrus burst to any salad.
Give the bottle a shake before dressing the plated Shellfish
• A little Salmon Roe per plate
• Dill Sprigs
• Pink Peppercorns
• Crisp, chilled Pea Shoots
For the Dressing
• 200g Cooked Lobster Tail (DIced)
• 200g Salt Cod (soaked in cold water and rinsed a couple times for 24hrs)
• 30g Chives - finely chopped
• 30g Parsley - finely chopped
• 1 Shallot - finely diced
• 80g Mayonnaise
• 1 tsp Cayenne Pepper
• 1/2 tsp flaked Chillies
• 3 Limes
Order from a good Butcher!
• 6 Pieces of Lamb Loin completely fat and sinew free (150-175g each loin)
• Request all the trimmings and bones.
For the crust
• 100g Panko Breadcrumbs
• 50g Parsley
• 25g picked Thyme leaves
• 25g Spinach
• 25g grated Parmesan
• 1tsp Salt
• Dijon mustard
Blitz the Breadcrumbs, Herbs, Spinach, Salt and Cheese in a food processor until it becomes a fine dust.
For the Stock
(Pre heat oven to 200°)
• Lamb Bones and trimmings
• 3 Onions chopped
• 3 large Carrots chopped
• 2 Ribs of Celery chopped
• 1 Leek chopped
• 3 Bay leaves
• 1 large sprig of Rosemary
• 1 large sprig of Thyme
• 1 Bottle Red Wine
• 75g Redcurrent Jelly
Roast the lamb bones and scraps, for at least an hour. Turn them as they cook to colour and roast evenly. Once a nice amber browning is achieved, add the chopped vegetables. Roast for a further 20 minutes.
Transfer the oven contents to a pot big enough to take them all and add the wine and herbs. Cover the bones with cold water and bring to a rolling boil. Skim off any scum that rises to the top then turn the heat down, add the jelly and simmer for 2 hours.
Now transfer through a sieve to another pot and leave to cool. Once cool, it can be put in the fridge overnight.
In the morning, remove the oil that has formed on the surface and start to reduce the stock. The further you reduce this stock, the more incredible the flavour will become. Let it boil out until there is 300ml left then set aside.
For the Mash
• 1kg Maris Piper
• 3 Large Garlic cloves
• 400ml Olive Oil
• 300ml Double Cream
Peel the potatoes and garlic cloves and bring to a boil in a pot of salted water. Once boiling, reduce heat and simmer for 24 minutes.
Drain for a few minutes to remove all the water before returning to the pot and mash over a low heat or pass through a ricer to achieve a silky smooth mash.
Add the olive oil and cream, combine thoroughly then check seasoning. Add salt and ground white pepper to taste.
For the Jerusalem Artichoke & Caramelised Puree
(Pre heat oven to 180°)
• 200g Jerusalem Artichokes
• 200g Shallots
• 1 Tbsp Olive Oil
• 75g Unsalted Butter
• White Pepper
Peel and dice the shallots. Sear in a pan with the oil and butter then transfer to the oven and roast for 20 minutes until a nice deep colour is achieved.
While the shallots are roasting, peel the artichokes and boil in salted water just as you would a potato.
Once they are cooked, drain and place in a food processor with the shallots. Blitz it, and check the seasoning.
For the Chive Oil
• 400ml Olive Oil
• 100g Chives
Heat the oil to 70° in a large high sided pot.
Blanch herbs in boiling water for 10 seconds. Refresh in cold water, place squeezed out herbs onto a clean tea towel, wrap up and have someone hold one end tight, while you twist round the other end, extracting moisture from the chives.
Add the dried chives to the oil, blitz on high, with a stick blender until mixture turns green and smooth. Don't hurry this step. Try to maintain a temperature of about 70°.
Pass through a fine-mesh sieve or better still, a muslin cloth.
Cooking the Lamb
(Pre-heat oven to 180°)
Season lamb loins with salt and pepper.
In a red hot pan, drop in a little olive oil. Add the lamb and brown all over. This should take a minute or two only.
Brush with dijon mustard and roll into the herby breadcrumb powder. Place on an oven tray and pop in the top shelf of the oven for 8 minutes, giving you time to plate up your other components.
The centre of the place should be a spoonful of olive oil mash, around that your reduced jus, pipe the roasted artichoke shallot puree on the jus, and around this, drizzle the chive oil around the sauce.
• 50ml Ballantine's 21-year-old blended Scotch whisky
• 25ml dry amontillado sherry
• 15ml lemon juice
• 10ml sirop de groiselle
• 6 mint leaves, lightly muddled
Churned over crushed ice & crowned with seasonal berries & a mint sprig
• 12 large Basil Leaves
Easiest and quickest method is to quarter strawberries and freeze them overnight.
Pop all the ingredients into a high powered food processor and puree. Add the ingredients to your ice cream churner and switch on until it firms up.
Let's break this one down....Traditionally we have a Creamy pudding kinda thrown together with Oats, Raspberries, Honey and Whisky. But you are going to mix it up a bit with....
• Raspberries AND Brambles. Fresh and Jellied
• Drambuie infused cream
• Oaty Shortbread
For the Jellied Jam
• 150g Raspberries and extra for the garnish
• 150g Brambles and extra for the garnish
• 300g Castor sugar
Blitz the fruit with a stick blender then pass through a sieve into a pot and raise the temp to 70°.
Add the sugar and mix thoroughly until the sugar has dissolved. Once it has, turn the heat up and boil until it reaches 103°.
Remove from the heat and transfer to a jar and set aside.
For the Oaty Shortbread
(Pre-heat oven to 170°)
• 175g unsalted butter
• 50g Golden Castor
• 110g Plain Flour
• 1 tsp Ground Cinnamon
• 75g Porridge Oats
Blitz the butter and sugar in a food processor until it is creamy and smooth.
Add flour and cinnamon, Scrape down the sides and blitz again. Add the oats and pulse to incorporate the oats.
Line a tray (10"x8") with baking parchment and press the dough in.
Bake in the centre of the oven for 30 minutes or so until it is nice and golden.
When cooled break into small pieces and using the pulse setting break the biscuits down to crumbs. The size you want is entirely up to you. I wouldn't recommend going too fine. Course breadcrumb is a good texture to aim for.
For the Honeycomb
• 250g Golden Caster Sugar
• 100g Clear Honey
• 30 g Golden Syrup
• 60g Bicarbonate of Soda
• 1 5pt Pot
Note - Always use a big pot for this job. the toffee triples in size when the Bicarbonate of soda is added.
Caution - Sugar work is always dangerous. The burns you get from the melted sugar stage is very nasty. Be careful!. You might want to wear rubber gloves as a precaution. Safety first!
Slowly heat the honey and syrup. When melted and runny add the sugar and stir in with a spatula, turn up the heat to a medium-high and boil until it reaches 114°.
Straight away tip in the BiCarb and whisk quickly to ensure it has been dispersed properly. Without hesitation then pour it into a tin lined with baking paper.
Leave to set for an hour then break or cut into shards.
• 450ml Double Dream
• 75 ml Drambuie
• 30g Icing Sugar
• 1 Vanilla Pod seeds scrapped out
Combine it all and whip it up. Don't over beat the cream. We want it just about getting to a firm peak but just stopping short of it. Put in the fridge until required.
Once all the components are ready you can assemble the cranachan however you like.
Maybe just not in a glass though!