This easy Lemon Barley Water is a British classic and a must for any outdoor event. This is not difficult to make but takes a little time to infuse and chill. Make it the day before to let it get as cold as possible before use. Once you have tasted the real thing, you will never go back to shop-bought cordial again.
This Easy, Family Citrus Peach Cooler takes just a few minutes to make using ingredients you may already have in the house.
Rillettes are a type of coarse French potted meat. The meats are cooked long and slow then broken down, almost like pulled pork. Don’t expect a nice smooth pateˊ this is a meat eaters paradise. Served with toasted sourdough bread and ideal taken on a summer picnic.
Don’t forget to look up our post on How to make your own pork sausages. Its easier than you think!
Rillettes were originally a method of preserving and using the fattier parts of pork. Here I have married the pork with duck, another favourite meat of mine. The meat is salted then cooked slowly with fat not all that dissimilar with Duck Confit. Rillettes, although rustic are equally at home served at a dinner party, eaten alfresco, or packed with a bottle of wine and good bread for a countryside picnic.
Traditionally this is cooked in the oven. But if you don’t want to have your oven on for so long, a slow cooker works well in tenderising the meat.
Cut the belly and shoulder pork into 2cm dice and place in a large Pyrex bowl. Sprinkle the 1tsp of salt over the meat and rub into the meat with your fingers. Rub the remaining ¼ tsp of salt into the meaty side of the duck leg and place on top of the pork. Cover the bowl and leave to stand in the fridge overnight.
Pour the pork and duck leg into a colander and rinse under running cold water to wash off any remaining salt. Drain well then tip the pork into a casserole placing the duck leg on top.
Chop the fat and add to the pan. Add the wine, water, rosemary, garlic, and bay then put the casserole over a low heat.
Using a mortar and pestle of spice mill crush the juniper, clove, and peppercorns with the ¼ tsp of salt. Sprinkle this over the meats and add to the pan.
When the fat begins to run from the meats pop on the lid and cook in the oven for 3-4 hours on very low heat (150˚c – 120ºfan oven) for 3-4 hours until the meat begins to break up.
Alternatively, start the process on the hob as above then transfer the mix to a slow cooker but reduce the water to 50ml.
When the meat easily falls apart when pressed with a fork, lift the meat into a bowl and strain off the fat. If there is still a lot of liquid remaining with the fat boil it off in a small pan, A little liquid in with the fat is fine.
Remove the skin from the duck leg and flake off the meat. Add that to the pork then break up the meat with a couple of forks adding some of the fat as you mix. If you are short of fat some lard can be mixed into the pan. If you have fat left over from cooking Duck Confit that’s ideal.
Once the meat is broken down with the fat you should have a moist, succulent mixture. Have a taste and add more seasoning if needed. Bear in mind that as this is eaten cold it will seem a little less seasoned when eaten than it tastes now, so don’t be shy.
Fill small ramekins or glass jars with the meat spoon over some of the remaining fat. This will seal the top and keep off the air.
Let the Rillettes cool completely and store in the fridge.
Let them come up to room temperature before serving and serve with hot toasted sourdough bread.
Yes, in fact they are better made a few days ahead as the flavour will develop. Making ahead also makes these a very convenient starter or picnic food.
No Rabbit, Goose, and Duck are all traditionally used as well. As for the fat you can buy duck and goose fat in jars in the supermarket.
The male duck leg is larger with more meat on it. They are also more commonly found in supermarkets than the female legs. Two small female legs would be fine for the recipe if you have them.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
©John Webber. 2023
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These Buttermilk Bread Rolls will really impress your dinner party guests. They go well with most starters that don’t require crispy rolls served alongside.
I don’t know if you’re like me , but every now and again a place inexplicitly moves you. For me the isle of Iona is one of those places.
If you are traveling to the west coast of Scotland don’t miss the chance of taking a trip over to the Isle of Mull. It’s the second largest island of the Inner Hebrides and easy to get to. That makes it an ideal location for a few days of exploration or just relaxation. Very few places in Britain can complete with Mull, in its combination of dramatic scenery, fantastic beaches and stunning wildlife.
There is so much to see on the Isle of Mull it’s too much for one blog so for this episode I’m taking the south westerly route down to Bunessan. This is on the Ross of Mull peninsula, a finger of land jutting out to the southwest of the island. I’m taking the car over on the ferry from Oban to Crainuire, then heading southwest.
For part two of this guide we will travel on to Fionnphort and across to the Isle of Iona.
There are three ferry routes available to the island making it convenient to get to.
The main route is from Oban to Craignure on the southwest of the island. This takes about 45 minutes and is the largest boat so best in poor weather. If you’re going over by car, I think this is the best route. You can also have the piece of mind of been able to reserve a booking on this service
The ferry from Kilchoan takes you right into Tobermory the main town of the island in 35minutes.
Kilchoan is on the Ardnamurchan, peninsula near to the Sound of Mull. This makes it an ideal route to the island if you are taking in the grandeur of Ardnamurchan or traveling down from Mallaig or Arisaig. No booking required here just turn up and wait your turn.
Our final route runs from Lochaline to Fishnish, and is the shortest crossing at about 15 minutes.
If you don’t like boats, or are traveling from Glencoe or Fort William this is well worth considering. But bear in mind you also need to take a short hop on the Corran ferry at Onich to avoid a long drive around loch Linnie. As above there is no advance booking on this route.
Its possible to travel to mull by train as a foot passenger on the Oban ferry. The train service from Glasgow takes about 3 hours and drops you off right at the pier with just a short walk to the ferry terminal. Once docked at Craignure, you can take the 495 bus to take you to Tobermory. Or the 496 service to Fionnphort. Bus timetables available HERE.
Some of the roads on the west coast can be a bit daunting at first. A lot of the roads on Mull are single track with passing places. Most of the time it’s not a problem, just follow a few simple rules.
When the passing place is on your left, pull in to allow approaching traffic to pass. Passing places are shown by a signed pole so you can see them well ahead. If the passing place is on your right let the other vehicle pull in. Don’t swing over to the right-hand side.
Be prepared to reverse if the passing place is behind you. Its amazing how many people can’t or won’t reverse.
Do let traffic pass you if you want to slow down and take in the scenery.
And finally, don’t park in the passing place and cause a traffic jam!
We’re heading to Bunessan at the western end of the island where we will spend a few days exploring the area and going over to Iona.
On leaving the ferry at Craignure take a left on to the A 849, after a short time you will see signs for Duart Castle which sits on the coastline and is well worth a visit.
Duart Castle, is the 700-year-old home of the Clan MacLean. It sits on the headland as you sail into Craignure Bay where it guarded the straights. The castle has been the site of many battles. And has even been a prison for sailors of the Spanish Armada when their ship was wrecked near Tobermory.
Make a little time before you leave the island to look around the castle and its views across to the mainland.
After about 10 miles you will come across the Three Lochs Viewpoint. It worth pausing a while here to take in the view, if it’s not raining! And see, well as you might expect, three lochs, Loch an Eilein, Loch an Ellen and Loch Airde Glais. This is also a great place to see Golden Eagles.
3 miles further down the road and you come to Stone head. This is a head shaped rock perched upright on the hillside. Look hard enough and you can almost see a face in the rock.
Shortly after stone head you come to Loch Beg with an attractive small bridge, and a turning to your right-hand side.
But for the moment we are staying on the A849 for the last 10 miles aiming for the village of Bunessan. This is a good base from which to explore this end of the island. There is plenty of accommodation in the area with shops and eateries available. From here we will travel on to Fionnphort and then take the ferry across to the beautiful Isle of Iona.
The small road on the right at Loch Beg is the B8035. A single-track road that skirts the islands west side and will eventually lead you back to Salen just north of Craignure. This small road is well worth a detour if you’re not in a hurry or making a point of exploring later in your visit to the island.
Just seven miles down the road you will find the Allt Chreaga Dubha Waterfall worth a stop with the camera if there has been a lot of rainfall.
Journey a short distance onward and you will find signs for Mackinnons cave, which is definitely worth a visit.
Steeped in myth and magic the cave is a short walk over muddy ground and a boulder strewn beach.
Turn off the B8035 at Gribun and just before Balmeanach Farm there is designated parking for the cave. Walk past some farm buildings and then through the marked gate and follow the path to the beach. Be aware that it can be treacherous with slippery rocks and not ideal if you’re not that nimble on your feet.
Take the cliff path, and it will reward you with views across to the Treshnish Isles, Staffa, and Coll if the weather permits..
The cave is thought to be one of the deepest in the Hebrides and has an aura of its own so typical of the western isles.
After loch Beg bridge stay on the A849 for three miles. Look out for the Pennyghael Community Café & Art Gallery then shortly after, take a minor road on the left which you follow down to the coast. From there its on foot to the arches. I would recommend good clothing and footwear combined with 1:2500 scale Ordinance Survey map of the area.
This sandy beach with rocky outcrops can be reached by taking the small road south from Bunessan past Newcrofts B+B. Follow the road towards Ardchiavaig but take a right turning to Ardachy house. Just past there is a car park for Ardalanish Beach.
South of Fionnphort, Knockvologan Beach boasts everything you need, white sands and blue waters. The Island of Erraid and small surrounding islands, provide added places to lose yourself.
To find the beach take the B road heading south near the Fionnphort car park. Follow the road past the village of Fidden to Knockvologan Farm where the road finishes. There is a small amount of parking near the farm but please take care not to block gates or access for the farm. I would recommend getting there early so as not to be disappointed.
From the parking walk down the track to the beach. Low tide is best as there is plenty of sandy beaches to see and the shoreline of the Isle of Erraid to explore if you fancy a hike.
Mull is a great place to see wildlife including dolphins, seabirds, otters, deer, and white-tailed eagles.
Otters dive for an average of 20 seconds, and if you want to get closer this is the time to move. It helps to wear dull clothing and stay low, so your silhouette is not seen from the otter’s point of view. Stay downwind of the otter to prevent it from noticing your smell. When the otter surfaces, freeze, and wait for the next dive before you move.
Pay particular attention to areas of seaweed and rocks, it’s around here they find their food. You may be lucky enough to spot one on rocks, eating or grooming. Check out areas of seaweed where they might be taking a rest in the sunshine.
Don’t try and get too close or you will disturb the Otter, and if then see or smell you, they will quickly disappear. Often, it’s a good idea to stay in one place and let the Otter come to you.
We often see eagles circling above the house here in Appin. Some are Golden Eagles from high in the hills. But for the most part its white-tailed Sea Eagles looking for dinner, and it’s not that far as the Eagle flies over to Mull.
Mull boasts the highest breeding density of Golden Eagles in Europe but there are difficult to spot keeping high up in the hills.
However, Mull’s population of sea eagles is focused around the coastline improving the chances of seeing one.
If you really want to see as much wildlife as possible Mull Wildlife Tours at the Ulva Ferry provide tours to help you get the best experience while on the island.
For our next episode were on to Fionnphort, and the ferry across to the Isle of Iona, an amazing place to visit. Join us to discover this beautiful island
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
This Easy Spiced Carrot and Walnut Cake is one of my favourite cakes. Great for making in advance as the flavour develops over a couple of days. The cake also becomes moister as the sugar in the cake absorbs moisture from the air. I sometimes make two at once and freeze one for later use.
Home-Made Sausages are one of the most flexible foods we have available to us. Whether it’s a comforting plate of bangers and mash, fending off the cold weather. A quick buttered sausage roll as a snack or the compulsory BBQ sausage, it’s a year round go to treat.
Who doesn’t like chocolate? Well not me, I think i’m addicted. These Chocolate Brownies never fail to please and rarely are there any leftovers. Like any cooking, use cook quality ingredients to get the best results. I’ve used 70% cocoa solids chocolate, unsalted butter, and quality cocoa powder. Don’t use drinking chocolate, it’s not the same. They do freeze, if you can resist……
100g unsalted butter (plus extra for greasing)
85g dark plain chocolate (70% cocoa solids)
4 large eggs
dash vanilla essence
350g golden caster sugar
120g plain white flour
30g cocoa powder
120g dark chocolate drops
100g walnuts, chopped
A 20 x 24cm shallow baking tin
Baking parchment
Saucepan with a heatproof bowl
Jug
Hand Whisk
Flour sieve
Spatula
Chopping board and knife
Cooling wire
Fill the saucepan about ¼ full of water and place over a low heat. You will need a heatproof bowl (Pyrex is ideal) that will sit in the pan without the base of the bowl sitting in the water.
Dice up the butter and pop it into the bowl along with the 85g of chocolate. It’s important that the water doesn’t boil and overheat the chocolate, or it will become grainy.
While the chocolate is melting lightly grease the baking tin and line with baking parchment. The lining needs to come up the sides of the tin to avoid the mixture seeping underneath.
When the chocolate and butter have melted remove the bowl from the pan and place to one side.
Crack the eggs into the jug and add the vanilla essence then whisk to lightly aerate the eggs
Fold the beaten eggs into the melted chocolate with the spatula, followed by the sugar.
Sift the flour and cocoa powder into the chocolate mixture and fold in Finally fold in the chocolate chips and walnuts and you’re ready to go.
Transfer the mixture into the lined tin scraping the sides of the bowl with the spatula. Level off the surface and pop the tin into the oven
Baking will take between 25 and 35 minutes depending on your oven and how firm you like your brownies.
To see if they are cooked, pierce the centre with a metal skewer, it should be set but still quite moist. If you like them cakier, cook for another 10 minutes.
If you have a probe thermometer aim for a 85˚c core temperature for a soft centre.
When ready place the tin on a cooling wire and leave to cool in the tin.
When completely cooled down, carefully remove from the tin and cut into portions. I cut into three on the narrow edge and ether three or four on the long side depending on hunger.
To serve as a dessert gently warm the brownies. Don’t microwave them, it makes them tough.Serve with ice cream of crème fraiche.
The walnuts can be omitted from the recipe if you wish. Add another 40g of chocolate drops in place of the walnuts for the most chocolaty, gooey brownies possible.
Enjoy Life !
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Christmas is really a once-a-year dinner party. And this is my guide to having a Successful Christmas Dinner, without all the stress.
Beautifully light Helston Pudding. It’s easy to make comfort food which makes a light alternative to Christmas Pudding. I have put in a couple of minor changes to make it even more Christmassy, and served it with an orange brandy sauce.
In my opinion this is the best basil pesto you can make. I hate the off green sludge sold as pesto in the supermarkets. You can be sure its not made with the best of ingredients. It’s dull, flat flavour could put you off pesto for life, if you didn’t know better.
I want to see the ingredients I am using. This version of pesto has diced Parmesan Cheese and whole pine kernels though the sauce to give texture and added interest to any Pasta Pesto.
To put this into perspective, I once bought a jar of Harissa. A Smokey, peppery, red chili paste used in middle eastern cookery. When I studied the ingredients on the jar the main ingredient was not peppers or chilli, but Beetroot! Working on that basis the best part of my shop bought pesto may be grass clippings…..
This is my version of a classic Italian Pesto alla Genovese. Rather than been totally smooth I like my pesto to have some texture and show off the ingredients it made with.
If you’re a traditionalist this is a job for the mortar and pestle. If not, or if time is short use a small food processor. DON’T use a blender it will take all the character out of the pesto and emulsify the cheese into the oil.
For the cheese use a Parmesan or Pecorino as you prefer. I use Grana Padano Parmesan as I think it’s a waste to use good Reggiano in the sauce. Keep that for serving on the pasta or treating yourself with a glass of wine.
DON’T whatever you do buy the small tubs of ready grated cheese. You can get good pre-grated parmesan buy the stuff in the tubs smells like old socks. I have a theory relating the contents of the tubs. If you grate your own cheese, you will have noticed the thick skin that sits just under the thin rind. Grate a little of the skin and you will find it smells just like the cheap grated cheese. And personally, I think that’s what is in the tubs. Its Parmesan Jim, but not as I know it!
Mortar and pestle or small food processor.
Chopping board and knife.
Small frying pan.
Fine grater.
Bowl scraper.
Small jar or ice cube tray for storage.
80g basil leaves – no stalks.
70g pine kernels.
40g grated parmesan cheese or pecorino if you prefer.
45g Parmesan cut into 4mm dice.
125ml light fruity olive oil.
large pinch flaky sea salt.
2 good cloves of garlic, 3 if they are small.
Extra sea salt and mill pepper as needed.
Heat a small frying pan over a medium heat. Add the pine kernels and toast them gently, keeping them moving all the time, turning from top to bottom. We only want to toast the pine kernels to a light golden brown. Its very easy to burn them so be careful. If you burn them, don’t use them. It’s a good idea to have some spare on hand just in case. Keep any leftovers in the freezer to keep them fresh until you need them. When the kernels are ready tip them onto a plate to cool down completely.
Peel the garlic and remove any green shoot from inside the clove. Add the sea salt to the garlic and crust to a smooth paste.
Place the garlic / salt paste into the mortar or processor and add 40g of the toasted kernels. Throw in a couple of tablespoons of olive oil and work to a smooth paste. Use a light olive oil, not a dense peppery one or it will mask the fresh flavours. DON’T as some chefs advocate use vegetable oil! They will argue that the vegetable oil allows the flavour of the basil to come through. Bull%**t, they are just trying to save money and increase their profits.
Add the basil leaves to the mix and break down to a paste adding more oil as needed. I only use the basil leaves to make the pesto. Some people will add the finer stalks to the mix, again to save money. The choice is up to you, but I find the stalks can cause the pesto to discolour.
I wouldn’t mind betting the stuff in the jars has the stalks included, and God knows what’s in the mix.
Now we have a nice green sauce add the grated parmesan and any remaining oil. Don’t overwork the mix, we don’t want the cheese to become emulsified into the oil.
Finally, stir in the diced cheese and reserved pine kernels, check your seasoning and your ready to go. Store the pesto in a narrow-mouthed jar with a layer of olive oil on top to keep the air out. It should be good for about a week in the fridge. To store it longer its best frozen, again ice cube trays are the most convenient method.
If you don’t have a greenhouse or polytunnel to grow your Basil don’t worry. Buy two or three fresh plants in the supermarket. Keep then in the kitchen near a window and out of draughts. Water them regularly with some house plant food and they will triple in size. That will give you a steady supply of fresh basil, cheaper and fresher than buying it in packets.
For me this is a essential store cupboard staple. Never mind pasta, it’s a great accompaniment to vegetable dishes like my Courgette and Tomato Tarts. Brilliant with fish, and a spoonful of pesto transforms a simple mashed potato. Give it a try….
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Make your own Fresh Tomato Pasta Sauce, it’s easy! Enjoy the flavor of italy at home in less than 45 minutes.
Easy to make Tomato and Chilli Jam. One taste and your hooked! Great with meats and shellfish. The possibilities are endless