Modern Recipes

Poached Scottish salmon potted in dill herb butter A few weeks ago, I saw a programme on TV about potted shrimps, showing the full process from catching the shrimps, to cooking them to potting them for eating. It reminded me of how I made several variations of jellied conger eel last summer to delicious effect and I got to wondering how I could use the general concept to come up with a Scottish version of potted shrimp using a typically Scottish fish/seafood. I did consider langoustines first of all but sadly couldn't get hold of any so I came up with the perhaps slightly unorthodox idea of using salmon. The results were as good as I could ever have hoped for and this is a concept I will be doing a lot of experimentation with in future. Scottish salmon and flavourants ready for poaching Ingredients (Makes 4 Small Ramekins/Servings) 6 ounce Scottish salmon fillet, skin on 1/2 small white onion, peeled and sliced 1 bay leaf 6 to 8 whole black peppercorns Salt Combination of 2 parts ...

Full Scottish breakfast with a variety of Indian spices and condiments Indian food is hugely popular in the UK in modern times and has had a very significant effect on our wider food culture. It is this fact that led to me coming up with this variation on a fried or full Scottish breakfast, a dish which already comes in many different forms in hotels, restaurants and homes around Scotland. There are a few ingredients which are almost always included on the breakfast plate - particularly the breakfast trinity of sausage, bacon and egg - but a great many more which are only found some of the time. What I have done here is take some of the most popular full Scottish breakfast inclusions  and cook/serve them in a way that gives the finished dish a very Indian twist. Lorne sausage, black pudding and Ayrshire middle bacon Ingredients per Breakfast 1 Scottish Lorne/sliced sausage 2 slices of Ayrshire middle bacon (or 2 rashers of ordinary back bacon) 1 slice of black pudding 2 tablespoons...

Scotch pie and duck egg roll I can't honestly remember who it was that first introduced me to the idea of putting a Scotch pie on a bread roll. I know that I was in early High School at the time as I remember asking for it in the local shop one lunchtime and receiving the most curious of looks from the lady serving. At that time, though, the only addition I ever made to the roll was maybe some HP sauce or Heinz tomato ketchup. Recently, I was thinking about pies on a roll and decided to do some experimenting with quirky additions to the pie before the roll was closed over, bringing the combination perhaps in to the twenty-first century. The ideas below are just some of the ones I came up with. Why not try these out or see what ideas you can come up with yourself? Scotch pies Scotch pies (usually just referred to in Scotland as pies) are hugely popular throughout Scotland but if you're reading this elsewhere, you may not know exactly what they are. They are made with hot water p...

Beautiful, succulent and tasty lamb burgers When you buy a burger from a fast food outlet, it is likely it will have been made with beef, pork, or a combination of the two - as well as a number of potentially very unsavoury ingredients which you would probably prefer not to hear or think about... Even when burgers are prepared at home, beef or pork are the preferred meats usually used. If you're looking for an alternative for your burgers, you can't do better than use lamb. The prepared burgers are so tender and sucuulent, you may actually never consider using beef or pork again. Chopping potatoes in to wedges Ingredients 2 or 3 medium floury/starchy potatoes 1/2 pound minced/ground lamb Salt and pepper 1/2 teaspoon dried rosemary Vegetable oil for frying 2 soft bread rolls 1 tablespoon (approximately) mint sauce Potato wedges are steeped in cold water Directions The potato wedges are prepared in three stages. Begin by halving each potato and chopping it in to wedges. Note that...