Posts Tagged ‘recipe’
Simon Wood’s Steak and Onion Yorkshire Pudding Wrap
Masterchef Champion, Simon Wood, shares his recipe of the day for a Steak & Onion Yorkshire Pudding Wrap – perfect for over the Easter Weekend. Why not whip this up and treat your household to a great Easter dinner? Click HERE for more recipes from Scottish Field
Read MoreTime for a Bajan Rum Punch
Let’s transport ourselves once more to Barbados and treat our taste buds to another favourite recipe. This time it is an exotic Bajan Rum Punch perfect for the weekend and with fruity flavours bringing Barbados to your home. Click HERE for more recipes from Scottish Field
Read MoreVeal Cheek Ravioli Treat
Travel to Switzerland with your taste buds and try out Carlton Hotel St. Moritz’s Veal Cheek, Burrata and Shrimp Ravioli. Impress your lockdown loved ones by replicating this recipe and creating your own memories at home. Click HERE for more recipes from Scottish Field
Read MoreA famous Risotto alla Milanese
Everyone’s family recipes sit close to the heart and over time, these signature dishes are lovingly passed down through the generations. Baglioni Hotel London have shared their recipe for their famous Risotto alla Milanese at Brunello Bar & Restaurant for us to recreate in our own time. Click HERE for more recipes from Scottish Field
Read MoreA delicious seared scallop recipe to enjoy
Strong childhood memories of food remain an inspiration for Kinloch House chef Steve McCallum. As a child, Steve would spend time on the west coast with his uncle, a lobster fisherman in Tarbert, bringing in the creels and aquiring a taste for fresh food. ‘I still have a fondness for those early memories of eating…
Read MoreAn excellent Ecclefechan butter tart recipe
Today we present a delicious recipe for dessert, from French chef, the former owner of the Silver Darling restaurant at Aberdeen harbour. Didier Dejean opened his seafood restaurant The Silver Darling in 1986, having previously worked in Paris before following a colleague to Aberdeen. As the oil industry developed, things changed. ‘Before the oil, Aberdeen was…
Read MoreGame Pie with Mustard Mash for British Pie Week
The British Game Alliance is helping to mark British Pie Week, with this delicious recipe. Today, we present Game Pie with Mustard Mash. You can’t beat a steaming hot game pie with lashings of ale-rich gravy. It’s simpler than you might think to cook your own; this recipe uses readymade pastry and pre-prepared confit mallard…
Read MoreMark British Pie Week with this Keeper’s Pie recipe
This week is British Pie Week, and today and tomorrow, we’re bringing you pie recipes from the British Game Alliance. Today, we present The Keeper’s Pie, which can be made with BGA assured game meat. This is an upgrade on the classic Shepherd’s Pie and Cottage Pie! For best results, try using a mix of…
Read MoreRisotto with duck black pudding and a duck’s egg
Fred Berkmiller is bringing new and different recipes to Scottish Field this week. Fred, who owns Edinburgh’s L’Escargot Bleu and L’Escargot Blanc, is is firm believer in trying different meats and produce in his cooking. The Frenchman today brings us a recipe for risotto with duck black pudding and an duck’s egg on top. (This…
Read MoreHeart 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:…
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