Recipe: Ellayil Poricha Meen – fried fish in banana leaf wrap Rosalind Erskine September 2, 2019 Recipes For the Sea Bream Mix the ginger-garlic paste, red chilli powder, coriander powder, black peppercorns, turmeric powder and lemon juice in a bowl. Place the bream fillets in the bowl and coat...
Recipe: Wild Highland Venison with local berries muddled in Old Pulteney Huddart with game jus Rosalind Erskine August 21, 2019 Food, Recipes Cut the venison into pieces, and sear and roast them for six minutes. Rest for six minutes. Whilst resting, add a splash of Old Pulteney Huddart whisky to the mixed berries and allow to sit. Deglaze...
Wimbledon strawberry recipe: Vanilla panna cotta, Scottish strawberry and mint salsa with shortbread Sean Murphy July 12, 2019 Food, Recipes Vanilla panna cotta, Scottish strawberry and mint salsa with shortbread For the Short Bread: Heat the oven to 190C/375F/Gas 5. Beat the butter and the sugar together until smooth. Stir in the flour to...
Wimbledon recipe: Strawberry and chilli chutney Rosalind Erskine July 4, 2019 Food Strawberry and Chilli chutney Heat 50 ml vegetable oil in a pan Add 1 medium size fine chop red onion and cook till golden brown Add 1 teaspoon red chilli powder Add 1 kg roughly chopped strawberry...
Gin cocktail recipe: Grapefruit & Orange Granita Sean Murphy June 6, 2019 Drink, Gin Grapefruit & Orange Granita Combine all 3 ingredients into a freezable container. Place in the freezer overnight/for 8 hours, remove and mess it around with a fork. Put back in the fridge for...
Recipe: Crabbie’s ginger BBQ pulled pork burgers Rosalind Erskine May 28, 2019 Food For the Crabbie's ginger BBQ pulled pork burgers: 1. Pre – heat oven to 150oc, gas 2. 2. Mix together all the marinade ingredients and then spread all over the pork shoulder. Put in a roasting tray and...
World Whisky Day cocktail recipe: Tullibardine Honeysuckle Sean Murphy May 18, 2019 Drink, Recipes, Whisky Honeysuckle Glass needed: Rocks Stir all of the ingredients together, strain and then serve over ice. Garnish with a Mint...
Recipe: Tomato gazpacho with burrata, heritage tomatoes and black olive crumble Rosalind Erskine May 16, 2019 Recipes You will need to prepare your gazpacho the day before to achieve the best flavour. Place all the ingredients in a large bowl and mix well. Cover and leave to infuse overnight. The next day transfer this...
British Beef Week recipe: Cote De Boeuf with Bone Marrow Sauce & Onion Rings Paul Tamburrini April 26, 2019 Food, Recipes Cote De Boeuf with Bone Marrow Sauce & Onion Rings For Cote De Bouef (1 Hour Prep & Cooking) Pre-heat the oven to 60c Place a large frying pan over a high heat until it is smoking Coat the...
Modern Scottish recipe: Macaroni Cheese and Scottish Crab Grant Macnicol April 16, 2019 Food, Recipes 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...
