Sinful but Nice, Clotted Cream Brûlee with Grenadine Rhubarb.
An indulgent dinner party desserts to impress your friends.And what’s even better, you can make both components the day before.
My Blog
Quick and Easy, Ricotta Hotcakes.
Quick and easy Ricotta hotcakes. perfect for breakfast with honey butter and berry fruits. Alternatively serve them to enhance a full cooked breakfast.
Arisaig and Morar.
There are so many beautiful places in Scotland to visit but Arisaig and Morar must be in the top ten. A visit to the Morar peninsular will treat you to views of a rocky coast, blue seas, and white sandy beaches. The islands of Rum, Canna and Eigg sit on the horizon and the whole area is a photographer’s dream. With its westerly aspect the area enjoys spectacular light particularly at sunrise and sunset. Even in poor weather you will be unlucky not to come home with some great images.
How to get there.
Traveling from Fort William take the A830, also known as the ‘Road to The Isles’. This runs all the way to Mallaig. A gateway from where you can take a ferry to the small isles, South Uist, Oban and the Isle of Skye.
Turn off the A830 onto the coastal road the B8008, signposted Arisaig, then onwards into the village. Enjoy a coffee or meal at The Old library Inn with views across the bay towards the skerries.
When refreshed follow the road north. Hugging the coast where you will find rocky bays filled with pristine water and white sand. These beaches are known as the Silver Sands of Morar and run from Arisaig to Morar and the mouth of the Morar river.
Camusdarach beach.
One to look out for is Camusdarach Beach considered to be one of the best in the UK. The beach has an off-road car park from where it’s a short walk over the dunes to the beach. Sweeping sand will greet you with Skye and the Cullin mountains visible to the west
The beaches claim to fame was it use as a location for the film Local Hero in 1983 a film which enjoys cult status.
Carry on up the coast road and you will reach Morar and yet more sand where the river Morar joins the sea. The river is the shortest in Scotland and connects Loch Morar with the Atlantic Ocean.
The Morar peninsula is one of those areas that’s often overlooked by international visitors. Yet it’s regarded as a must-visit destination by the majority of Scotland’s travel websites.
There are two main reasons to visit this particular region of Scotland, the first of which is the ever-popular Jacobite ‘Harry Potter’ steam train. This puffs its way from Fort William to Mallaig on what has been described as one of the world’s greatest train journeys.
The second reason is the ferry service that runs from Mallaig to the Isle of Skye – a popular travel option that combines stunning views with a visit to Scotland’s most famous west coast island. Ferries also run a service to the small isles Eigg, Muck, Rum, and Canna and South Uist.
While the train ride and the sail to Skye are undeniably enjoyable. They completely bypass one more reason to visit the Morar peninsula, which is to experience the spectacular scenery of Loch Morar.
Loch Morar.
Loch Morar lies to the immediate east of the village of Morar and south of Mallaig and Loch Nevis in the Lochaber region of the Scottish Highlands.
The loch itself is well worth a visit with its wooded banks and deep water. In fact, it’s the fifth largest loch in Scotland and the deepest body of fresh water in the U.K. with some parts over 300 meters deep!
Loch Morar is best known for being the deepest body of freshwater in the United Kingdom (and the third deepest in Europe), with some parts plummeting to an incredible 310 metres.
The loch offers trout and salmon fishing. And by legend the home of Morag a relation of the mythical Nessie, the Loch Ness Monster. Well if that’s the case, I think it must be Nessie on her west coast holidays, you couldn’t pick a better place.
Perhaps less known is the fact that Loch Morar is a paradise for walkers. Thanks to a low-lying shoreline that’s bordered by monumental hills that run around the northern, eastern, and southern sides of the loch. The area also has a wealth of wildlife to enjoy.
Of course, there is always a downside, the area suffers from its own success. During the summer months and holidays, it gets extremely busy. Its nice to see people appreciating the natural beauty. But if it’s too overcrowded it takes away from the raw, wild remoteness and peace.
I travelled in mid-March. You take a bit of a gamble with the weather, but bad weather can add so much drama to a landscape. And if you afraid of getting wet, the west coast might not be idea for you.
The area offers plenty of accommodation:-
Arisaig-
The old library lodge and restaurant.
The Arisaig Hotel.
https://www.arisaighotel.co.uk/
Morar-
The Morar Hotel.
The area is also well served with caravan parks, guesthouses and holiday lets, so there’s something to suit everyone.
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
How To Grow Your Own Tomatoes.
Grow your own tomatoes at home. It’s easy and if I can do it anybody can.
Easy Potato And Spinach Curry.
My easy potato and spinach curry ( to make at home. Quick, easy and very tasty, what’s not to like?
Easy Soda Breads to Make at Home.
Soda Breads are so easy to make at home. Everybody loves making bread, it’s so satisfying and rewarding why not give it a try. I know what you are thinking, I can’t make bread. It takes too long. Too much kneading involved. I don’t have time. It’s too difficult. I don’t have a stand mixer, or I can’t be bothered.
Well apart from the last one, I can help you. Soda bread is actually easier than making a scone, it’s pretty much a bung it in recipe, no special equipment needed.
I’ve given you two recipes here, plain white and a wholemeal version. I like to include some seeds, black pepper, and rosemary in the wholemeal version. But these can be left out if you wish. The method of making each bread is identical. The trick is to handle the dough as little as possible and then let it rest.
Grab your mixing bowl and give it a go.
You will need: –
A mixing bowl
Scales
Measuring jug
Baking tray
White soda bread.
Makes one loaf.
225g plain Flour
½ tsp bicarbonate of soda
¼ tsp cream of tartar
¼ tsp baking powder
200ml buttermilk
½ tsp Salt
If buttermilk is unobtainable, use 160ml of plain yoghurt (not Greek style) mixed with 60ml of milk. Aim for a consistency like single cream.
Bake 200˚c (180˚c Fan) for 20 to 25 minutes.
Seeded wholemeal soda bread.
Makes one loaf.
175g wholemeal Flour
175g plain Flour
35g pumpkin seeds
35g sunflower seeds
¼ tsp (heaped) baking powder
½ tsp (heaped) bicarbonate of soda
½ tsp chopped fresh rosemary leaves
½ tsp (heaped) salt
12 turns black mill pepper
250ml buttermilk
Pinhead oatmeal to sprinkle on top.
If buttermilk is unobtainable, use 200ml of plain yoghurt (not Greek style) mixed with 90ml of milk. Aim for a consistency like single cream.
Bake 200˚c (180˚c Fan) for 25 to 30 minutes.
Making Soda Bread.
Place all the flour/s into a bowl large enough to get your hands into. Add the raising agents, seeds/herbs if using, and salt then mix into the flour.
Make a well in the centre of the flour and pour in the buttermilk. Working from the middle outwards begin to mix the flour into the liquid with the spatula. Don’t beat the mixture, just fold together to make a damp dough. Keep a little buttermilk back until you are sure you need it all. This will depend on how thick your brand of buttermilk is.
When the mix is almost combined, tip the dough out onto a very lightly floured worksurface. Then bring the dough together with your hands. The dough should be tacky and soft. Too dry and the bread won’t rise, it’s better to add a little more liquid if you’re not sure.
Treat the dough gently.
Resist the temptation to knead the dough, just pat it out with the palm of your hand to form a disc 3-4 cm thick. Transfer the dough to a lined baking sheet and using a scotch scraper cut across the dough to a depth of 4mm. Then turn the bread repeat the cut to mark out four or six wedges.
Now this is where I get into one of my personal theories. It’s not general practice, but I think it makes sense.
Don’t bake the bread immediately!!!
If I am dealing with a self-supporting mix like scones and bread using raising agents. I always leave them to sit for at least ten minutes before baking. The logic is to give a little time for the gasses to build up in the dough and lighten the dough before setting the loaf in the oven. It a little bit like leaving a yeast dough to rise before cooking. Don’t try this with a light cake mix or sponge. They will collapse if not baked at once.
Dust lightly with flour then bake at 200˚c for about 25 mins. When cooked, the bread should have a heavy hollow sound when the base is tapped firmly. Lift the bread onto a cooling wire and eat barely warm with butter or good cheese.
N.B. Some supermarkets sell cultured buttermilk. This is different to true buttermilk been thicker which will make your dough too dry. Add a little milk if needed to bring the consistency down to single cream.
This may be the only bread you ever need to make. It really is worth the effort, perfect for a picnic, light lunch or to show off at a dinner party.
Give it a go!!
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,- Welsh Cakes.
These homemade Welsh Cakes are easy to make and are a great addition to an afternoon tea spread. They are a variation of a griddle scone and shortbread, lightly spiced and finished with a coating of sugar.
Stunning, Mango and Coconut Tarts,
Delicious, mango and coconut cream tarts. Great for entertaining. Light,crisp almond pastry filled with fresh mango and coconut cream.
How to use perforated tart rings
How to use perforated tart rings, this method is ideal for contemporary, straight sided tarts. And in my view, this suits the smaller sizes perfectly. The pastry rings I am using are stainless steel 7cm x 2cm perforated rings. The holes allows any moisture to ventilate away and heat to penetrate providing a crisp finish to the pastry. These are ideal served for afternoon tea or as a smaller dessert.
They are also great as a picnic item using basic savory shortcrust or parmesan pastry for a cheese and leek quiche, or red onion and goats cheese tart.
Lining perforated tart rings
For this technique you need a workable pastry such as our sweet rich almond shortcrust pastry which can be used to make a chocolate tart, lemon curd tart, caramel tart etc. Do read our post Blind Baking Made Easy to line a larger tart tart shell for a larger number of people
You will need :-
Pastry rings
A plastic cutting board that fits into the fridge
Rolling mat (optional)
Rolling pin (polyurethane preferably)
Small teaspoon
Small pastry brush
1 Egg yolk beaten with a dash of water
Baking beans (I used dried peas, cheaper, and better)
Greaseproof paper
If it’s a warm day pop your rolling pin into the fridge. I always use a silicone rolling mat, which can go into the fridge, but dry off any condensation before using. Your work surface can also be chilled simply by using a shallow oven tray with some ice and a little water added. Place it on the work surface where you want to work, and it will be chilled down in a few minutes. It’s also a great help to have a small cutting board that will fit into the fridge to rest the pastry later.
Take about two thirds of the chilled pastry and roll it out roughly the thickness of a £1.00 coin. This will be the base of out tarts so make sure the shape will fit four tart rings. Try not to go overboard with the flour when rolling out, a light dusting should be plenty. If you can see flour on the surface of the pastry, brush it off with a soft paint brush. Position the ring on the pastry and press down to cut through the dough.
Remove the scrap pastry between the rings then using a pastry scraper carefully lift the rings on to a lined baking tray and place them to rest in a cool place.
Now for the sides.
Take the reserved pastry and begin to roll it out the same thickness as before but this time we need strip of pastry about 22cm long and cm wide. Using the rolling pin transfer the rolled dough to the cutting board then place the whole board in the fridge for 10 to 15 minutes to rest and firm up.
Once it’s ready take the board from the fridge and using a cook’s knife cut 2cm wide strips down the length of the pastry. Once that’s done square off the ends to give you 22cm long strips.
Now for the tricky bit. Have a thin blunt ended tool to hand, a small teaspoon is good. Lift one of the strips and feed it into the ring wrapping it around the inner surface of the ring and sitting on the pastry base. As the pastry comes together trim off any excess, and join the two ends of the strip together.
Gently push the pastry strip down into the base, but be careful not to press the pastry hard against the ring or the pastry may be forced through the perforations and become welded to the ring.
Using a small brush apply a little of the beaten egg yolk to the bottom seal and press the join together with the tip of the spoon. Again, be gentle or you will break through the pastry. Place the lined shells into the fridge for at least 15 minutes to rest, then we are ready to bake.
Baking the tarts.
Getting ready to bake.
Heat the oven to 180˚c (fan) 200˚(conventional). Remove the tarts from the fridge and transfer them onto a baking sheet lined with greaseproof paper. You will also need discs of greaseproof at least double the diameter of the tart rings you are using.
Take each disc and scrunch it up in your hands. Give it a really good bashing as this allow it to bend into the shape of our tarts. With a pair of scissors make cuts inwards all around each disc leaving an uncut center roughly the diameter of the tart. Line each tart with a disc of paper pushing it down well into the corners then fill each tart with baking beans. I always use dried peas for this, they are cheap and can be used many times.
Bake in the center of the oven for 10-12 minutes when they should be golden brown on top. Remove them from the oven and take out the baking beans and paper disks. Return the tarts to the oven for three minutes to dry out the insides, then let them cool on the baking sheet.
To simplify things all this can be done the day before they are needed. Make sure they are completely cooled and store in an airtight container. Alternatively, the shell could be frozen in the box to use at a later date. Just be careful not to shake the box about and break up the contents. To defrost place then on a cooling wire in a warm place.
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 Ghee at home.
Make your own ghee at home. It’s easy to do and very versatile. You will get better quality for less money.
Make your own, Indian flavouring Pastes .
Make these essential Indian pastes at home. To make you a master of the curry.
Make your own, – Easy Chaat Masala and Tandoori Spice Blends
Both Chaat Masala and Tandoori spice blends are easy to make, and a useful addition to any store cupboard. They are equally at home with a summer barbeque of for a curry night in with friends. Do read our post on Make your own Garam Masala to get an understanding on how I use spices and the correct way to toast them.
Chaat Masala – – – – – Tandoori Spice Blend
Chaat masala is a spice blend commonly used with fruit salads, vegetables, and street food snacks. Try it on a dal or finish your tandoori chicken with a dusting. Eggs, paneer, even your basic side salad will benefit from a sprinkle for a full on hit of flavour.
Chaat Masala uses chilli powder, cumin, amchoor, (dried, unripe mango powder), coriander, ginger, fennel, black salt, black pepper, and ajwain seeds. The flavour is spicy, salty, and tangy with a little tartness from the amchoor. The black salt brings a sulfuric scent a bit like overcooked hard-boiled eggs. In current terminology you might say it’s a bit ‘Marmite’ if you find it distasteful just substitute a flaky sea salt in its place.
Black salt is a volcanic Indian rock salt mined around the foothills of the Himalayas. It’s not actually black but greyish when ground. Using a smoked sea salt could be interesting. Black lava salt also known as Hawaiian black salt is also available which used to be mined but now is normally sea salt with activated charcoal added. Its it a much darker colour that the Indian version.
Chaat Masala
Makes roughly 10 tablespoons of spice blend
Stage one
2 tbsp cumin seeds
1tsp fennel seeds
1tsp ajwain seeds
1tbsp coriander seeds
1tsp black salt
1tsp black peppercorns
Stage two
½ tsp fresh nutmeg (grated)
4tsp Kashmiri chilli powder
1tsp ginger powder
3tbsp mango powder (amchoor)
1tbsp dried mint
Take a small frying pan and add the ingredients in stage one apart from the peppercorns and salt. Place the pan over a medium heat and gently toast the spices. If you haven’t already, read our post on understanding and toasting spices.
When almost ready add the peppercorns and salt to the pan and toss together.
Cook for another one to two minutes then trip the spices into a cold plate to cool down.
When cool, grind the spices to a fine powder and add the ingredients in stage two then store in an airtight container ready for use
Tandoori spice blend
The classic flavour of Indian cooking. Use as a marinade with yoghurt, ginger-garlic paste, salt, and lime juice, coat the meat well and marinade for at least four hours. I like to leave mine overnight and cook it on the BBQ when possible. This blend gives a natural colour to the meat, unlike the brilliantly red colour often served up in the local takeaway. If you wish to replicate the colour, simply add some food colouring to the marinade when you make it.
Stage 1
1tbsp cumin seeds
2tbsp coriander seeds
3 cardamom pods
2 cloves
1tsp black peppercorns
4 leaves of mace
4cm cinnamon stick
Stage 2
1tsp ground turmeric
½ tsp ground ginger
1tbsp paprika (I use the smoked picante version)
1tsp garlic powder
3tsp mango powder (amchoor)
2tsp Kashmiri chili powder
Take the cardamom pods and crack them open with side of a cook’s knife. Pop them into a frying pan and add the cumin and coriander seeds.
Toast the spices as outlined above then add the peppercorns, cloves, mace, and cinnamon to the pan.
Cook for two minutes more turning the spices all the time then tip them onto a dish to cool.
Finely grind the spices then add in the spices in stage two. Mix well and store in an air-tight jar ready for use. If the jar is well sealed, they should keep for a few weeks but the fresher they are used the better.
I can’t wait to get the BBQ going, and in a later post I will cook some Tandoori Chicken with Basmati rice and Masala sauce. But don’t wait for me, get your spices ready and look up How to Portion a Chicken on the bone in The Food Files pages.
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 Garam Masala.
Make amazing Indian Garam Masala home. Easy to do and packed with flavour.
HOW TO MAKE INDIAN ONION PASTES
The making of Indian onion pastes. Often used in restaurants to enrich and thicken a curry. Easy to make at home and give your curries a professional finish.