With the restaurant at Dornoch Castle Hotel about to bear his name, chef Grant MacNicol has devised this inventive starter of delicious Scottish crab, with a satisfying cube of mac n cheese.

  • 30
  • 6
  • Medium
A former Highlands ambassador who has returned to his home area after a ten year culinary journey around Scotland , Grant is now developing private dining in The Vault at Dornoch Castle, and pairing the Hotel’s own gin – produced in its on site distillery - with his food.

Ingredients

  • Ingredients for the “mac nugget”
  • 300g of macaroni
  • 170g butter
  • 170g plain flour
  • 750mls of whole milk
  • 175g applewood cheddar
  • Tbs of English mustard
  • 500g of panko
  • 100mls of milk
  • 4 x eggs
  • 200g flour
  • Ingredients for the crab element
  • 250g white crab meat
  • 20g of baby capers
  • 1 orange (segments chopped )
  • 10g of chopped chives
  • 50g cream cheese

Method

Macaroni Cheese and Scottish Crab

For the Scottish crab: 

Pick through white crab using your fingers to make sure there is no small bits of shell.

Peel and segment orange chop in to small bits.

Add baby capers , cream cheese , chopped chives.

Mix well place in fridge for later.

To plate get two spoons and make large quenelle and place on plate , top with some salmon roe red eggs and pea shoots.

For the Mac and Cheese nugget:

To make cheese sauce melt butter on low heat , add flour and slowly mix until comes together.

In another pan heat milk , slowly add warm milk and mix in until smooth with no lumps (white sauce ) add the cheese , and the mustard and cook out for 10 minutes.

Put a large pan of salted water on to cook macaroni until soft but still have a bite left.

Add the cooked pasta to the cheese sauce then place in tray with parchment paper Place another tray on top, so it compresses the pasta and sauce leave over night in fridge.

Once it’s chilled and set take out and cut in to squares, make egg wash, place the square in to the flour, then dust of add in to egg wash, then place in to bread crumbs and dust off place on tray for later.

To cook place in fryer at 180 until piping hot cut in half for presentation.

Macaroni Cheese with Scottish crab

• For this recipe and more, visit www.dornochcastlehotel.com/

About The Author

Grant Macnicol

Grant Macnicol at the Castle opens in April. A former Highlands ambassador who has returned to his home area after a ten year culinary journey around Scotland , Grant is now developing private dining in The Vault at Dornoch Castle.

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About The Author

Grant Macnicol

Grant Macnicol at the Castle opens in April. A former Highlands ambassador who has returned to his home area after a ten year culinary journey around Scotland , Grant is now developing private dining in The Vault at Dornoch Castle.