These Scottish Venison Meatballs are so easy to make, and much better that the shop-bought versions. To go with them I’m making a mushroom and whisky sauce to toss through buttered Tagliatelle. The dish uses ingredients abundant in the Scottish countryside, perfect for autumntime when a variety of wild mushrooms are available to use.
For these tarts we are using two distinct types of apples. Bramley apple for full on flavour, backed up with a dash of good cider. Green apples, Granny Smiths of French Golden delicious provide texture and a hint of freshness to the tarts. These tarts can be made the night before and stored in the fridge. The trick is to glaze and seal the apple with melted butter and lemon to spot the apple discolouring.
Lebanese Fattoush Salad is a great summer salad perfect for eating al fresco with friends or at a barbeque. This is a rustic country salad from Syria and Lebanon that uses a dressing make from buttermilk. This gives the salad a smooth let sharp finish that makes it so refreshing.
This is a method of using left-over, day-old pitta bread to prevent waste. I suppose you could put the thinking on the same track as a French Panzanella salad.
Pita or flat bread for an integral part of the salad. Shop bought pitta is fine, but you could also try making your own flatbreads. See our post on how to make your own flatbreads (HERE).
Firstly, prepare the salad ingredients. Remove the root from the little gem lettuce, then separate off the individual leaves. If the lettuce leaves are on the large side, they can be shredded up later. Keep the little gem and mixed salad separate at the moment.
Wash the salad in deep water then drain well, a salad spinner is ideal if you have one.
Remove the seeds from the tomatoes and slice the flesh into strips then put to one side.
Thinly slice the red onion, spring onion, radishes and baby cucumbers and were good to go…
Next job is to make up the dressing. Peel and crush the garlic with a pinch of sea salt. Squeeze the juice from a lemon then mix the crushed garlic into the lemon juice. Leaving this to stand for a few minutes while we get organised will take the rough edge off the garlic and make it more acceptable to non-garlic lovers.
In a small bowl mix together the buttermilk, extra virgin olive oil, sumac and cider vinegar. And locate a mixing bowl large enough to take everything.
Stale pitta is ideal for this, but if they are too fresh, pop them into the toaster for a minute or two to firm them up. If you are using flat breads, you can miss this out.
Tear the pitta breads into small pieces letting them fall into the bowl. Add the garlicy lemon juice to the dressing and Sumac, then season with more salt and mill pepper as needed.
Pour half of the dressing over the bread, again if using pitta let the bowl stand for three or four minutes to soften the bread. If you are using flatbreads just carry on making the salad.
Add the onions, little gem lettuce and radish, then toss in the dressing.
Add the cucumber and tomatoes to the bowl followed by the mixed salad leaves turning it over in the dressing. Chop the parsley and mint then add to the salad keeping a little back to finish the salad.
Transfer the salad to a large shallow serving dish arranging the ingredients for the best presentation. I like to lay the little gem leaves out first then pile the tossed salad in the centre, letting it spill outwards.
Sprinkle the salad with the reserved chopped herbs and more Sumac and you are ready to serve…..
Sumac is the ground dried berry of a shrub found in the middle east. Once the fruit is dried it is ground and the seed removed. This produces a dark red powder with a sharp refreshing taste. It’s a bit like dried lemon juice, but it also has interesting tones that can act a bit like salt and help bring out flavours. Been sharp, it’s a great accompaniment to fatty meats like lamb, Grilled oily fish, and even fruit.
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
How to make – Cheats Chocolate Fondant. The classic restaurant chocolate fondant is a challenge for the pastry chef needing dexterity and exact timing to be served to perfection.
This version is much easier to make and is far more forgiving in cooking and serving as it is made in advance.
How To Be A Shortbread Expert. There are thousands of recipes for shortbread, and an equal number of opinions as to the ingredients, methods, and baking. I suppose really you could think of shortbread as posh pastry, uplifted to celebrity status.
Vanilla Panna Cotta must be one of the easiest desserts to make, but perhaps harder to get exactly right. Success depends on using the best ingredients and taking care to blend them perfectly. Read on to learn just how to do that.
This is a great summer dessert, and the garden is beginning to bear fruit. So, I’ve decided to marry the flavours of our strawberries from the polytunnel with the fresh thyme which is blooming with flowers at the moment.
But don’t worry if you don’t have your own strawberries, a quick trip to the pick your own will do nicely. Shop bought thyme will be fine but do use fresh and not the dried variety.
We are using leaf gelatine which is a better-quality product that the powdered type found in supermarkets, and I think easier to work with. One thing to watch out for, the leaf gelatine found in supermarkets is often cut down into small sections. The full leaf is much larger, and as recipes count the leaves, this can be a disaster. I buy my gelatine online and if you look around you will find that is offered in three types.
Bronze gelatine, this is the lowest quality and can sometimes have a bit of an aftertaste.
Silver gelatine, this is the type I use. It’s an economic and reliable option.
Gold gelatine, the best and purest form of gelatine, used by top restaurants, great if you can afford it.
It should be noted that gelatine is made from meat products, often pork. This of course is not suitable for everybody. If meat products are out of the question, you can use Agar Agar. This is a seaweed-based thickener Ideal for vegetarians.
The gelatine I am using is beef based and also a halal product so ticks several boxes and works perfectly. If you need a product like this Amazon is a good place to look.
Making the Panna Cotta and the syrup can all be done the day before. Leaving the only things to be done on the day, been adding the strawberries, and serving the panna cotta
Measure out the gelatine then place it into a bowl of very cold water to soak and soften.
Pour the double cream into one of the 1lt bowls and put to one side.
Take the vanilla pod and using a small knife split the pod open longways. Flip the knife over and using the back gently scrape out the seeds. Put both the shell of the pod and the seeds into a small pan then pour the milk over the top.
Bring the milk to the simmer then add the sugar giving the pan a stir to make sure its dissolved.
Lift the gelatine from the bowl of water and give it a light squeeze to remove and water clinging to it. Add the gelatine to the pan and stir again, it should melt instantaneously.
Remove the pan from the heat, then strain the contents of the pan into the double cream, mixing well to combine them together. Make sure you have captured any vanilla seeds lurking in the bottom pan. Cover the bowl containing the Panna Cotta and put the pan to be washed.
I am serving this dinner party style using moulds. But if this is too much messing about for you there is nothing wrong in setting the panna cotta in small dishes. The fruits and syrup can then be served on top. Its quicker and tastes just as good.
Take the moulds you are using, I use IKEA tea lights, or Dariole moulds, but almost anything will do. Using you finger run just a little vegetable oil in and around the inside of the mould. This will make the unmoulding a little quicker. Make sure the oil you are using is a tasteless variety. Turn the moulds over onto a sheet of kitchen paper to let any excess oil drain away.
The Panna Cotta must now be chilled until it begins to thicken before we pour it into the moulds. This is because if we simply let the thin mixture set in the moulds. All the vanilla seeds will all fall to the bottom of the mould spoiling the texture of the dish.
Set the bowl of Panna Cotta into a large bowl filled with cold water. Adding some ice or an ice pack will help speed up the process. Keep an eye on the Panna Cotta, giving it a stir from time to time. As soon as the mix begins to set and coats the back of the spoon, its time to fill the moulds and set them into the fridge to fully set.
While the Panna Cotta is setting in the fridge give the pan you used a good wash out then pour in the water and sugar. Using a vegetable peeler remove two strips of lemon zest then squeeze in the juice. Don’t worry about the pips, we will strain the syrup later.
Bring the pan to the simmer, and let it cook for 30 seconds before removing from the heat. Now take the thyme and give the syrup a stir with the herb. Have a taste and if you want more thyme flavour give it another dunking, they taste again.
This is a wonderful way of adding the flavour of herbs to a sauce but remaining in control of the result. Just adding the herb and leaving it in the liquid will produce strong flavours which can overpower a dish.
When you are happy with the flavour strain the syrup into a bowl, cover and leave to cool completely.
When you are ready to serve the dessert, wash, hull and half the strawberries. Add the fruit to the syrup with a pinch of thyme leaves. Toss the strawberries in the syrup then leave to stand for ten minutes. The sugar syrup will draw some of the juices from the fruit and the syrup will become a delicate red tone.
To unmould the Panna Cotta, hold the mould on its side and using the tip of a small knife, release the panna cotta from the edge of the mould. You should see the contents fall away letting air into the mould. Hold the mould in one hand, and the plate in the other. Steadily bring the two together and the Panna Cotta will fall onto the plate. If it’s a little off centre, tilting the plate will let the Panna Cotta gently slide to centre it.
Don’t panic as you see the dessert droop and wobble on the plate. That’s exactly what we want. A good Panna Cotta should be light and delicate. If it stands tall and proud, you have used too much gelatine.
Arrange the strawberries around the mousse then pour the syrup over the fruit and you’re ready to serve.
Yes, you are right. Originally this was made with all cream, usually of a light whipping consistency. By using double cream then diluting it with milk we ger a better infusion in the tinner liquid. Also, as we have not heated the whole thing, cooling and setting is much quicker.
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
Why Not Make Your Own Easy Flatbreads at home? It’s much easier than you think, and makes an impressive addition served with snacks and dips when entertaining
Baba Ganoush is easy to make at home and so much nicer then the bought in versions. Serve it as a snack or as part of a mezze spread with warmed Pita breads. Why not go the whole hog and try our recipe to make your own flatbreads and impress your guests even more.
How to make Hummus. It’s easy to make this classic middle eastern snack, better and fresher than the bought version. Its smooth healthy, and full of flavour. And once you have mastered the process there is a wealth of other flavours you can add to the basic mix.
I have chosen to use tinned chickpeas (also known as Garbanzo beans) for this as its less work. If you want to cook your own, make sure to buy decent quality chickpeas not the cheapest version. Open the packet and check for any small stones or debris present. Cover the chickpeas with cold water and leave overnight.
The following morning drain the chickpeas and put them into a large pan. Cover them with at least twice the amount of water as there is chickpeas and add 1tsp bicarbonate of soda.
Mix well and bring to the boil, then reduce the heat and simmer for 1 hour 15 minutes.
Check to make sure they are cooked through, and if ready drain the contents of the pan and run cold water over the chickpeas. If you find you have cooked to many, then can be kept in the freezer for a couple of months.
While the tinned chickpeas are already cooked, to give us a nice smooth texture its best to cook them a little longer.
Tip the chickpeas with the juices into a saucepan and top up with some more water. Add the bicarbonate of soda to the pan and bring to the simmer. Reduce the heat so the pan is sitting at a steady simmer, pop on the lid and cook for 20 minutes.
Once the time is up, drain the chickpeas into a colander and rinse with cold water.
To make a really refined smooth hummus its best to remove the skin of the chickpeas. Now this is not traditional. The original hummus was a more rustic affair with everything just pounded together. You can if you wish sit there removing the skin from each chickpea one by one. But there is an easier way.
Tip the chickpeas into a large bowl and run cold water over them to two thirds fill the bowl with water. Get your hand in and agitate the chickpeas vigorously. This will remove the skins and they will start to flat to the surface. They can know be lifted from the water using a spider or slotted spoon. I like to do this two or three times, but don’t worry if you haven’t removed every last one.
As you probably know I like garlic, but we don’t want the garlic to be the dominate flavour in our hummus. We can use the lemon juice to ‘pickle’ the garlic and reduce is potency.
Peel the garlic and cut into thin slices. Put these into a small glass dish and squeeze the lemon juice over the top. Put the dish to one side to sit for at least 10 minutes before use.
Make sure the chickpeas are well drained, then remove a few to garnish the finished Hummus.
Tip the chickpeas into the food processor and add the cumin, salt, garlic, and lemon juice, with a dash of water. Run the processor for a few seconds to break up the chickpeas.
Add the tahini and blend again, then add the olive oil. I like to use some olive oil in the recipe. Not all recipes for Hummus use it as the tahini is quite oily, but I prefer the texture and taste the oils adds.
You will need to use water to soften the texture as you blend the chickpeas. Don’t put too much in a one as you can’t remove it. Once you have a pleasing texture stop processing and have a taste.
If the Hummus tastes flat, try some more lemon juice and possible a pinch of salt. The right amount of lemon juice is crucial in getting the flavour balance right.
If you can, leave the Hummus for a couple of hours in the fridge for the flavours to develop.
I think Hummus is best served on a deep plate rather than a bowl. This makes it much easier to pick up the Hummus with flatbreads of vegetable sticks. Spread the Hummus around the plate using the back of a spoon. Pour some good olive oil into the groves made by the spoon, then sprinkle with chopped parsley. For an ideal accompaniment have a look at our post on making your own flatbreads.
Yes, there’s loads of options, try some of these. Add some basil pesto, ether mix it all through or leave it half mixed with swirls of pesto through the Hummus.
Sun blushed tomatoes. Chop them through the Hummus and use the oil from the jar in place of the olive oil in the recipe.
Soft green herbs, whatever you have fresh from the garden. Ether fold them in chopped or blend them in for a green coloured Hummus.
Tahini is a paste made from ground sesame seeds and olive oil. Some varieties may also include some sesame oil for added punch. It is used as a thickening and flavouring ingredient in middle eastern cooking. Don’t just limit it to that, it makes a good dip, salad dressing, or just have it on toast!
Yes, try some peanut butter, Greek yoghurt or even Avocado to make the mix. You will need to bring up the seasoning. A dash of sesame oil could be added for authenticity.
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
Flavoured Butters are one of the easiest ways of putting flavour onto a dish. I simply can’t think of anything else you can that make that will transform your cooking so quickly and efficiently. Imagine a simple jacket potato lifted by adding cheesy bacon butter. Boring cooked rice given a punch with lime, ginger, chilli, and coriander butter. Or a grilled chicken breast topped with harissa flavoured butter, amazing!
One of my favourite Scottish dishes, Cullen Skink is a rich fish soup with leek and potatoes. The name originates from Cullen a small fishing village on the Northeast coast of Scotland. And the term ‘Skink is derived from the Gaelic for ‘essence’ a good description of the aroma of fishy peat smoke coming from the haddock.
Potato and Roast Garlic Soup is a simple recipe, yet quite refined. Ideal as a starter for a dinner party or served in expresso cups as a pre-starter. Its rich, smooth consistency, offset by serving the soup with parsley pesto is always a winner!
This is not made with the harsh, biting garlic that you may be imagining. Roast garlic is wonderfully mellow, and sweet on the tongue. If you have yet to discover the joy of roast garlic, look up our post on How to Become a Garlic Expert.
Using a teaspoon, scoop the soft roasted garlic out of the shell. Place the garlic to one side then drop the leftover shell into the hot stock to infuse.
There is no need to simmer the garlic shell in the stock. It will release enough flavour on its own.
Wash, trim, and thinly slice the leek. Peel the celeriac and slice into small pieces so it cooks quickly.
Heat the butter in a saucepan over a medium heat. Add the leeks and cook slowly with the lid on for about 5 minutes.
Add the celeriac to the pan along with the soft garlic, Strain the stock over the vegetables, discarding the shell of the garlic. Add a pinch of salt and two or three turns of mill pepper. Beware, you may not need the salt if you are using stock cubes.
Bring the soup up to the simmer and let it cook while you peel the potatoes.
Slice the potatoes into small, thin pieces and add to the pan. Bring the pan to a gentle simmer and cook for about 15 minutes until the potato is tender.
As the soup is cooking it’s time to make the parsley pesto.
Small food processor or mortar and pestle
Wash and pick the parsley to remove any stalks. Crush the pine kernels then add the parsley leaves.
Process the leaves down to a coarse paste then work in the olive oil and lemon juice. Season and store in the fridge until needed.
Allow the soup to cool slightly and then liquidize. Have a taste and correct the seasoning if needed.
Serve in small bowls with a swirl of cream and a spoonful of parsley pesto in the middle. Sprinkle on a few toasted pine kernels and serve.
You can also serve this in little cups. Freshly liquidized, it should have a nice cappuccino-like froth on top.
Make a seasonal variation in the spring. Leave the roast garlic out completely and when the potatoes are tender throw in a handful of washed and picked wild garlic leaves. Let the soup cook for five minutes then liquidise. Use a dollop of crème fraiche on top in place of the parsley pesto.
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
How to Become a Garlic Expert, every time you cook is often a mystery to the British. While other cultures across the world utilise garlic in many forms, we simply push a clove of garlic into a crude metal press and squeeze the life out of the clove into whatever we think will benefit from a hit of flavour. Leaning how to use garlic properly will open up avenue in your cooking.
One of life’s guilty pleasures has to be a bowl of hot mashed potato. And it is one of the most versatile products that we can use to create a great plate of food. They can be used to form a foundation for the presentation, provide a contrasting texture on the plate, and become ‘a vehicle of flavour’. That is, they become a method of adding a complimentary flavour to a plate. Such as horseradish mash with beef, or saffron mash with fish. In a similar way, they can absorb flavour on a plate such as the gravy of a stew or braise.