Hi, welcome to ‘The Westcoaster’ our food and lifestyle blog by John Webber. Our mission is simple – one to excite and encourage people to produce good fresh food. Secondly to promote the virtues of costal countryside living,
The Dark Chocolate Tart offers a luxurious comfort food experience with a rich chocolate filling in crisp pastry, best served with crème fraiche. Key elements for success include using high-quality chocolate (70%-75% cocoa), a properly prepared pastry shell, and careful technique to achieve a silky texture. Testing baking times is advisable.
These Asian Salmon Samosas are a simple twist on the Indian classic. best of all they are quick and easy to make. The oiliness of salmon lends itself to the oriental flavours of ginger and garlic. With just a hint of chilli to freshen everything up
I like to serve these with my Chilli and Tomato Jam, into which I’ve added a squeeze of lime. If you are yet to make some, try mixing some chili sauce into tomato ketchup and add a squeeze of lime. Not quite as good but an acceptable cheat if you’re in a hurry.
Which ever dip you choose these are sure to be a favourite, with the crispy pastry, yielding to the soft fragrant salmon within.
Makes 6.
Oven temperature, 220˚c – 195˚ fan.
The samosas can be made some time in advance and baked later. However, the seasonings added to the salmon will in time begin to cure the fish. This is fine but some of the delicate texture and fresh flavour will be lost. If at all possible, have everything cut ready, then mix the filling, and make the samosas as close to serving as is practical. Then all you have to do is bake them just before serving. Its important the use clear melted butter (ghee) to brush the pastry. The butter will set as it cools and waterproof the pastry. This will help prevent the moist filling making the pastry soft and soggy.
Check the salmon filet over for any bones or skin still remining. Then cut the fish into roughly 1.5 cm dice. Don’t worry if it’s not too neat, no one will ever know. Lay the cut fish onto some kitchen paper and sprinkle with the table salt.
Leave the salmon to stand while the rest of the ingredients are prepared, but no longer than 8 to 10 minutes. This process not only flavours the fish. But also removes some of the moisture from the fish, keeping the pastry crisp.
Peel and finely slice the spring onions, and place into a bowl. Grate the ginger and garlic into the bowl together with the lime zest. Make sure these are grated as finely as possible using a very sharp microplane grater.
Finely chop the coriander, then remove the seeds from the chilli and very finely chop the flesh, then add them both to the mixing bowl.
Using a fresh piece of kitchen paper, brush off any unused salt from the salmon. Add the diced fish to the bowl with all the flavourings and gently mix together. Sprinkle the Thai fish sauce over the contents, together with a little juice from the grated lime.
Put the bowl to one side and clean up ready to tackle the pastry.
When working with filo pastry we need to be careful not to allow it to dry out. If left unattended, the pastry will become crisp and disintegrate into small pieces as soon as you touch it.
To prevent this as soon as the pastry in unwrapped I recommend covering it with two layers of cling film followed by a damp (not wet) tea towel.
Turn the chopping board around so the longer edge is running away from you (portrait style). Make sure the board is completely clean and dry, and you have a lined baking tray beside you ready to receive the Samosas.
Melt the butter in a small pan, but don’t allow it to become too hot. When the butter is melted you will notice a milky liquid sitting under the clear liquid butter. This is buttermilk that was lurking in the butter. Decant the clear liquid butter into a small bowl, leaving the buttermilk behind, then discard the buttermilk and return the clear butter to the warm pan.
Take a sheet of pastry, recovering the rest. Lay the sheet onto the board, again with the longer edge running away from you.
Lightly brush the left-hand half of the pastry with melted butter. Then fold the right-hand side of the pastry over the buttered side.
Bush this fresh face of the pastry with melted butter and we are ready to start filling.
If you haven’t already done so, now is a good time to turn on the oven and heat it to 220˚c – 195˚c fan.
Roughly divide the filling in the bowl into six sections, then place one section onto the pastry strip, roughly 3cm up from the bottom edge of the pastry.
Now take a bottom corner of the pastry and fold it over the filling.
Take the pastry right up to opposite side of the pastry strip, so to form a triangle
Now pick up a bottom corner and fold diagonally over towards the long edge, to make a triangle. Working in a zig-zag fashion from the longest edge of the triangle fold the samosa over from side to side until all the pastry sheet is used.
Transfer the samosa to the baking tray, give it one last brush of butter and a sprinkle of nigella seeds.
Repeat the process with all the sheets of pastry, then bake the Samosas for 15 to 20 minutes. While they are baking mix some lime juice into the tomato and chilli jam. Have that ready in a dipping bowl, and a serving dish ready to go.
Serve the Samosas straight from the oven, warning your guests that they are piping hot, sit back and enjoy.
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.
Join The ‘Westcoaster Newsletter.
Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’
©John Webber2025
Making a Blind Baked Tart Shell is not an overly arduous process but following a few basic steps will ensure success. This is quite a long explanation but is worth the effort in reading all the way through.
The Isle of Lismore, a serene 10-mile long island in Scotland’s Inner Hebrides, offers rich wildlife and history. With a small population of about 170, it remains largely untouched by tourism. Accessible by ferry, visitors can explore various scenic routes and historical sites, including the Lismore Gaelic Heritage Centre and Achanduin Castle.
My Luxurious Walnut and Apricot Tart is a variation on a classic Scottish Ecclefechan Tart. Its quite indulgent, yet easy to make. The addition of vinegar in the filling may seem a little strange, yet it is the perfect foil for the richness of the butter and sugar custard the holds the tart together.
Serving the tart with salted caramel and plain crème fraiche, further enhances the counterbalance of sweet and sharp. If you would like to know how to make your own caramel, read our post, on how to make, Real caramel Sauce.
The tart actually improves in flavour with keeping. Serve it slightly warm if it has been stored in the fridge.
Line the tart shell with the pastry and prick the base with a fork. Then let the case relax in the fridge for at least fifteen minutes. While the shell is resting turn on the oven to 180˚c and put a baking sheet into the oven to pre-heat.
If you are new to working with pastry or want a deeper insight into blind baking, you will find an in-depth description on how to do this ‘HERE.’
When the pastry has rested, place a sheet of baking parchment onto the pastry, fill with baking beans and place on to the hot baking sheet and bake at 180c for 12-14 minutes.
Remove from the oven and lift out the paper and beans. Brush the inside of the pastry with an egg yolk beaten with a dash of water. Then return the pastry to the oven for 4-5 minutes to set the egg and dry the pastry a little. When ready leave to the tart shell to cool while you make the filling.
Melt the butter in a small saucepan until liquid, but not separated then, let cool down to blood temperature.
Beat the eggs and sugar together to the ribbon stage.
Then work in the melted butter, whisky, and salt.
Finally, stir in the fruit, nuts, and cider vinegar.
When filling the tart case, first spoon the heavy parts of the mix into the tart, i.e. the nuts and fruit, then make sure the whole lot is covered with a layer of filling so that no fruit and nuts are visible. This coating will prevent the fruit and nuts burning in the direct heat of the oven.
Reduce the oven to 170C and bake in the middle of the oven for 25-30 minutes.
To check if the tart is ready, pop a skewer into the filling at the centre of the tart. The butter custard will be slightly soft, but not runny.
When ready let the tart cool down before removing the flan case. If the tart is tool hot it may break apart without the support of the fan case
To remove the pastry case from the tin, place the tin on an upturned bowl and gently push the outer ring downwards and off the pastry.
Serve just warm, dusted with icing sugar and a dollop of crème fraiche, sitting on some caramel sauce.
If you are baking the shell to be used with a liquid filling, like the Walnut and Apricot Tart. It’s a good idea to brush the inside of the pastry with an egg yolk beaten with a dash of water before returning the tart to the oven.
The egg yolk will seal any small holes in the pastry and make the pasty resistant to moisture. This will prevent a possible disaster from the filling leaking out and keeps the pastry crisper for longer.
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.
Join The ‘Westcoaster Newsletter.
Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’
©John Webber2025
Black Olive Tapenade is a spread that bursts with flavour and originates from the Provence region of France. Using simple ingredients, olives, capers, anchovies and olive oil you can create a spread is right up there in the flavour steaks. The anchovies provide an umami / briny hit to the taste, but not all Tapenade recipes use them.
The Expresso Crème Caramels combine creamy sweetness with a touch of bitterness from perfectly cooked caramel. This dish tests cooking skills while allowing for stress-free preparation ahead of time. Key ingredients include espresso, sugar, milk, cream, and eggs, with careful steps needed for making caramel and custard to achieve a delightful dessert.
The Isle of Kerrera is a little gem of a place with the shortest ferry crossing in history. If you are visiting or staying in Oban, then I would highly recommend a visit to the island.
Kerrera is not a large island, separated from the mainland by the Sound of Kerrera, the island is only 4 miles long and a just over a mile at its widest point. Only about 70 people live on the island, totally outnumbered by visitors in the summer.
I mentioned the island has a verry short ferry journey at just 600mts. But in fact, there are two ferries to the island.
The regular ferry leaves from Gallanach, just two and a half miles from the centre of Oban. The short crossing takes only 5 minutes on what must be the smallest of the Calmac fleet. and there is a small car park where you can leave the car. Booking is not required.
The ferry resembles a landing craft and takes up to 12 passengers. Cars are not allowed onto the island unless you live there. So, it’s your two feet or a bike or transport. Be warned though the tracks are too rough for anything other than a mountain bike.
The second ferry operate like a private water taxi and runs from the marina to the north pier in the centre of Oban. Again, it’s a foot ferry and must be pre-booked.
Contact https://kerreramarina.com/book-a-ferry/
If you are taking the Calmac ferry from Gallanch road as you land on Kerrera you have two choices. Turn left or right.
Turning left takes you onto a newly tarmacked road heading to the north of the island.
The North of the island has the highest population and is home to the marina and the Waypoint restaurant. And It’s at the marina that the water taxi for Oban leaves from. This gives you an opportunity to take in a little of the island enjoy the views across to Oban and have lunch as well.
If you fancy just a light walk on the island, take a taxi from Oban to the Calmac ferry point. Cross over to the island and follow the newly tarmacked road to the right. This will lead you to the marina roughly a couple of miles away. One at the marina you can visit the Waypoint bar and grill for some refreshments. Then take the marina ferry back into Oban, (remember to pre-book the ferry)
Be sure to visit Ardentrive Farm, at the north end by the marina, run a farm shop and small gallery. Kerrera beef, lamb, and pork, is available along with other island produce.
The north end of the island is also home to a memorial to the Hutcheson memorial. An obelisk structure that can be seen from Oban. The landmark was constructed ed in 1883 in honour of the ship-owner David Hutcheson who operated services to the west coast islands. His company later became Caledonian MacBrayne who now run most of the ferries in the west of Scotland.
The south end circular walking loop takes around 3 hours to walk. And takes in the main attraction of Kerrera, Gylen Castle.
Starting from the Calmac ferry when you depart the landing ramp look left. Take the track which forks after a short distance. If your main interest is the castle, take the left fork, which follows the coast on a reasonably level route.
Its roughly two and a half miles to the castle. The good news is that this route also takes in the islands Tea Garden.
You will pass by a large bay followed by a smaller one with some white cottages. As the track starts to climb look out for colourful teapots by the side of the track indicating the tea garden and inviting you in for tea and cakes.
The tea garden is located not too far from the castle in an old farmhouse with a garden and picnic tables There is no seating area inside the actual farmhouse, but one of the farms outbuildings has been adapted so there is indoor seating if you need it. There is a bunkhouse also on site, which can cater for up to 7 people, you can find the details here, https://kerrerabunkhouse.co.uk/bunkhouse
If you can resist the refreshments head left just before the tea garden, and you will see signs directing you towards the castle.
Once you have taken in the castle and views, if you want to take on the complete circuit return to the track and complete the route back to the Calmac ferry landing.
I would strongly recommend looking up the route details and having those with you to avoid unnecessary diversions.
These can be found here, https://www.walkhighlands.co.uk/argyll/kerrera-gylen.shtml
A few people have mentioned that if you are doing the whole route its better to do it anticlockwise. This is the reverse of the description I have give you. So, you would turn left after leaving the ferry. But then take the right fork in the track not the left.
The argument in doing this is that you get the hardest part of the route out of the way first. Enjoy some refreshments, then have a leisurely walk back to the ferry.
Seems to make sense to me.
The castle sits high on old sea stacks and was constructed by Clan McDougall in 1582. It’s the main feature of the island. The castle was eventually besieged and burn down in 1647.
Although its without a roof, its in remarkable good condition. Historic Scotland and the Clan McDougall funded some restoration in 2006 to allow the public to visit the castle.
Such is its stunning location and grandeur the Turner made many sketches of the castle which can be found in the Tate gallery in London. If you are visiting Kerrera, be sure to take in the castle.
There are a small amount of holiday lets available for let on the island, but there is not a hotel. As mentioned above the Tea Garden has a bunkhouse that can sleep up to seven, and bell tent you can hire.
If you like a bit of luxury, then its best to stay in Oban and commute to the island using ether of the two ferry services.
Enjoy your stay.
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.
Join The ‘Westcoaster Newsletter.
Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’
©John Webber2025
Egyptian Dukkha is a mixture of nuts and spices often eaten as a dip with bread moistened with olive oil. But it’s not a one trick pony, it can be used as a crusty coating for grilled fish or try it as a finishing sprinkle on roasted vegetables, soups or hummus.
The name refers to the Arabic term for pounding, and the mix is made by pounding roasted nuts, and spices together in a mora and pestle. It should be in crushed but not powdered form, unlike many spice mixes.
These Garlic and Za’atar Knots are a tear and come again treat. Perfect for a get together and irresistible after the first bite. When you think of feta cheese, a Greek salad of filo pastry pie might come to mind. But I bet you didn’t think it could become a dip!
This Cheese, and Rosemary Christmas Tree is a terrific addition to any Christmas party, and best of all its quick and easy to make. Use it to form a centrepiece for your party table. Each branch of the ‘tree’ breaks off to become a cheese straw ready to be dipped into a suitable sauce. I like to use my Tomato and Chilli jam as a dip. But it could be anything you like.
I have served this alongside some Air Fryer Bacon and Avocado Wedges, they have a basil and garlic Aioli served with them. You can dip the branches of the ‘tree’ into ether one to ring the changes.
If you have suitable fridge space, make the ‘tree’ the day before and bake before your guests arrive.
Tomato and Chilli jam
Open the two packets of puff pastry and slide the pastry out. Take the lined baking tray and carefully unroll the pastry onto the tray, removing the baking paper as you unroll.
Take the second roll of pastry and unroll it on top of the first sheet, this time keeping the backing paper in place to prevent the two layers sticking together.
Using a small sharp knife cut a tall triangle to resemble a Christmas tree shape. Trim the base of the triangle down leaving a small section to make the stump of the tree. Having a straight edge like a skewer or ruler helps a lot with this.
The baking paper makes the cutting a little more difficult, but its worth it to avoid having the prise the two layers apart if they have welded themselves together. Lift off the trimmings and put then to one side to use later, if you don’t need it straight away pop it into the freezer.
Lift off the top layer of pastry using the paper to help you. Sprinkle paprika sparingly over the base, then spread the grated parmesan over the top Put the grated Cheddar cheese on top of that followed by a dusting of chopped rosemary leaves and a few turns of the back mill pepper.
Take the Top layer of pastry and turn it over so the baking paper is on top. Lay the pastry on top of the cheese, lining up the two layers as neatly as possible. You can now remove the remaining baking paper from the pastry. Lightly press the top layer of pastry down and run your finger around the edges of the pastry.
Using the sharp knife again and starting at the top (pointed end) of the tree, make even cuts through the pastry about 1.5cm apart on one side of the tree. This will make the branches of the tree. The cuts need to be a little longer as you move down the tree, but make sure you leave the centre (trunk) of the tree uncut.
Now to finish our tree off, start at the top of the tree and take a branch in your fingers and give it a twist, lightly pinching the end together. Move down the tree twisting each branch. As the branches become longer you can put more turns on each branch, try to make the twist looking even on each piece. Once you have done all the branches on one side, repeat the process on the other side. Be careful to twist the pastry in the same direction to make each side match.
Brush the tree all over with egg wash and mix the sesame and nigella sees together, then sprinkle over the pastry.
Bake in a 200˚c (180˚c fan) oven for 10 minutes, then reduce the heat down to 180˚c (165˚c fan) for another 10-15 minutes. When ready it should be a golden brown and crisp.
Let the tree cool on the baking tray, then carefully lift on to a serving dish or board. A pizza peel is an ideal tool if you have one.
Serve just warm with a bowl of tomato and chilli jam on the side to act as a dip. Of course, you could just use tomato ketchup instead if you wish.
Hi yes, there is a wealth of fillings you can use. For the adults try pesto, tapenade, or sun blushed tomatoes. For the children you can use chocolate spread, jam, or fruit purees. Give the cooked tree a dusting of icing sugar and have some ice cream on hand to go with the pastry.
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.
Join The ‘Westcoaster Newsletter.
Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’
© Copywrite, John Webber. 2024
Bacon and Avocado Wedges make an interesting party snack that is quick to both make, and serve.
Most people only think of avocado ether in a salad or as a support for prawns. They are much more versatile than that. This recipe makes use of classic flavours that marry well with avocado, bacon, garlic, lemon, and basil.
The ubiquitous Brussel Sprout must be the largest topic of discussion at the Christmas dinner table. Love them or hate them they are here to stay so why not make them the biggest hit of the meal.
Make a Christmas Stollen this year and forgo the heavy Christmas cake!
Most countries that celebrate Christmas have a tradition cake enjoyed while celebrating the festival. The French have the Bûche de Noël. The Italians, enjoy Panettone, while the Polish have Makowiec, a rolled poppy seed cake glazed with icing sugar.
The Stollen, is a German fruit bread made with yeast, and contains dried fruits, candied citrus peel, nuts and spices. Traditionary marzipan is folded into the dough before baking. If that’s not to your taste, it can easily be left out of the recipe.
The classic shape of a lopsided pyramid is created by carful rolling out. I’ll show you how to do this step by step. Don’t be put off the list of ingredients, it’s not as difficult as it looks.
The night before baking, take a small bowl and add the mixed peel and raisins. Pour the warm water and rum over the fruit and mix well. Cover the bowl with clingfilm and leave to stand overnight.
As this is quite a rich dough, so we are going to make a ferment. This is simply a yeast batter that lets the yeast begin to work before been exposed to high volumes of fat or sugar.
Sieve the flour into the mixing bowl, then take about 100g of the flour and put it to one side.
Make a well in the centre of the flour then crumble the fresh yeast if using into the well and pour in the milk or pour in the dried yeast / milk mix. Stir lightly to dissolve the yeast then mix in a little flour but not the full amount. This will form a thin batter that will allow the yeast to get a foothold in the mixture. Cover the bowl and leave for about 10 to 15 mins so the mix begins to froth.
In a second bowl beat the egg with the sugar, salt, vanilla, lemon zest and spices then add to the flour mix and mix well to form a dough. Cover the bowl again and leave to rise in a draught free place for half an hour.
Once the dough has relaxed and the yeast is working, it’s time to add the butter.
Take the butter and work in the remainder of the reserved flour to thicken the butter a little. This will make it easier to work the butter into the prepared dough. Knead the mix into the dough without overworking it, then fold in the soaked fruits and almonds.
Transfer the dough to a lightly oiled bowl, cover with cling film and leave to rise until doubled in size. While the dough is rising make ready some melted butter to coat the Stollen.
When the dough is well risen, tip it out onto the work surface knock it back lightly. Then form the dough into a ball and place to one side. Take the marzipan and roll it out into a rectangle 25cm long and about 5mm thick.
Put the mazipan to one side and bring the ball of dough back into the table and dust with a little flour. Using your hands for the dough into a shape 28cm long, then take a rolling pin and press down the centre of the shape. Roll the pin back and forth to roll out the dough aiming for the centre of the dough to be roughly 6mm thick and the top and bottom of the shape to be about 4cm in thickness. Think of it like looking at a pair of lips on the worksurface.
Brush the centre section (the thinnest part) of the dough with melted butter, then lay the rolled sheet of marzipan on top. Take the edge of the dough nearest to you and fold it away from you over the marzipan. Now lift the top edge of the dough towards you enveloping the first fold. It should not quite fold all the way over as this will create the classic shape.
Lift the folded Stollen onto a lined baking tray. I would advise using a baking mat or layering up a few sheets of baking paper on the tray. As I found out, the rich dough will overbake on the bottom if it’s not protected. Lightly drape a piece of clingfilm over the Stollen and leave to prove until double in size.
Bake at 200˚c (180˚c fan oven) for 35 minutes, then turn the oven down to 180˚c (165˚c fan oven) for a further 10 to 15 minutes.
When ready, remove and brush the surface of the Stollen with melted butter, then dust liberally with icing sugar. You may find it necessary to dust more icing sugar over the Stollen as it cools.
When it has cooled completely, transfer the stollen to an air-tight tin. Try to leave the Stollen a day or two before eating.
Yes, it will be fine. The fast action (bread maker) yeast is a little quicker, but as we are making a ferment any type of yeast will work. The main difference between the two is that while fast action yeast can be added directly into flour. Dried yeast needs to be reconstituted in liquid before use.
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.
Join The ‘Westcoaster Newsletter.
Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’
© Copywrite, John Webber. 2024