Posts Tagged ‘recipes’
Heart escalopes are different – and quick to cook
Fred Berkmiller wants to help Scotland re-connect with food by breaking the stranglehold of supermarkets and teaching people to cook unusual cuts of meat. Berkmiller also uses cuts of meat such as ox cheek or pigs’ trotters. This too is an ethical choice as the meat would otherwise be wasted. But it also tastes good:…
Read MoreA recipe with a difference – have you tried horse meat?
When Fred Berkmiller first suggested putting horse meat on the menu in his Scottish restaurants 20 years ago, he was laughed out of town. Now his customers can’t get enough of unusual cuts of meat. ‘If I’d tried to serve heart, horsemeat or lambs’ testicles in the 1990s, I would have been told no chance,’…
Read MoreScots firm takes UK champion ice cream title
Scottish luxury ice-cream maker, Equi’s, has scooped three top prizes at the prestigious National Ice Cream Awards. Beating hundreds of artisan products, Hamilton-based Equi’s lifted the sought-after trophy in best dairy in the UK for their multi-award-winning Double Cream Vanilla, silver in best flavour for their Honeycomb Crunch and the coveted title of UK champion…
Read MoreHills & Harbour Gin takes a top award
A Scots distiller was celebrating big this week after winning the top award for ‘Best Scottish London Dry’ Gin at this year’s World Gin Awards held in London. Taking home a win in the most competitive category against many well-known and respected Scottish gin brands delighted the Crafty Distillery, based in Galloway, believing it shows…
Read MoreTry this recipe for mocha parfait and toffee ice cream
Craig Millar’s @16 West End in St Monans has established itself a reputation for its quality seafood. Craig said: ‘I think the emphasis is more on the quality of the produce rather than the amount of produce now, letting the food speak for itself. ‘That’s what we aim for here. There are three of us…
Read MoreToday’s recipe is parmesan-crusted halibut
Craig Millar, at @16 West End in St Monans, admits his interest in food stems from school. Craig said: ‘I was the only boy at school who did Home Economics. Unfortunately I had to do Fabric and Fashion as well, but that ended up being my best subject – it was better than my cooking.…
Read MoreHave you tried pigeon? This is a great recipe
The Sheraton Edinburgh’s executive chef earned his stripes in the best hotels, but no matter where he travels he always returns ‘home’. They say three’s a charm and so it has proved for Craig Hart. Because despite travelling the country for more than quarter of a century, building up experience in some of the best…
Read MoreA delicious recipe for steamed mussels – Asian style
At the Captain’s Galley in northern Scotland catch of the day comes straight from the sea to the plate. Chef Jim Cowie strides through his kitchen at the Captain’s Galley seafood restaurant in Scrabster, leading the way to inspect the day’s catch. In his white ice box lie hake, monkfish and tusk, all ready for…
Read MoreBringing seaweed into every day cooking
Most of us have eaten food containing seaweed, but few of us will have actually cooked with it, something that BBC Masterchef finalist Fiona Bird is looking to change. Living in the Hebrides, Bird sources the finest natural produce for all of her recipes. The book combines Bird’s foraging skills with her imaginative recipes to…
Read MoreEverything you wanted to know about whisky
If you’ve ever had a question about whisky, this book is sure to answer it. Written by three chaps who are leading experts in all things boozy, the book strips things back to the very beginning and attempts to uncover how the world’s obsession with the ‘water of life’ began. Including stunning images and recipes,…
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