ALL · beef · Meat Dishes · Pastries and Pies · Scottish Cuisine

Scottish Sausage Rolls

 

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Oh Yummy!  I had some left over puff pastry in the fridge, the weather was very rainy and cold outside, so nothing better than throwing together a home comfort bite to eat.  I have had this recipe for scottish meat rolls for a while now, so decided to give it a go, thank you to christinas cucina .

Scottish Sausage Rolls are traditionally made with Beef, where as English sausage rolls are made with pork, which is the main difference. Then it’s your choice of spices that make it.

 

Makes 6-8

1 Roll of puff pastry (about 300g)

500g ground Scottish Beef

a little water

1 tsp sea salt

1/2 tsp black pepper

1 tsp rainbow peppercorns

3/4 tsp dried coriander

1/2 tsp nutmeg

1/2 cup of fine breadcrumbs

1 egg beaten for pastry.

 

  1. Preheat your oven to 200 deg.
  2. In a large bowl mix the spices, breadcrumbs and seasoning, then add in the meat. Pour in a little water and with your hands mix together, the mixture should hold together when squeezed, not too wet.                                                            20190308_150436
  3. Place the puff pastry on a floured surface and cut into 5″ approx rectangles.
  4. Take some of the mixture and roll into a sausage shape, lay onto the puff pastry 3/4 way down. With your finger wet the short edge of the pastry to help seal and roll up.  Then with a fork crimp the seal along to seal. Make a few light cuts on top.          20190308_150422
  5. Place rolls onto a greaseproof tray and brush with the egg wash.                              20190308_152424-1
  6. Bake for about 25 minutes.
  7. Serve with chips & beans…..my personal fav for a proper home comfort meal.

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ALL · sauces & dips · Scottish Cuisine

Whisky Cream Sauce

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Perfect Little Sauce for my Haggis Scotch Eggs. I always used to buy Whisky sauce ready made, but tonight I decided to give it a try & I’m so glad I did, so easy and so delicious.

Ingredients

1 shallot – finely chopped

1 knob of butter

15ml of Whisky

125ml beef stock

100ml double cream

1 tsp mace

Salt & white pepper to taste

1 tsp parsley to serve (optional)

 

  1. Melt butter in a pan, medium heat
  2. Add onions and sweat down
  3. Pour in the Whisky then add the beef stock, reduce to a simmer and let the liquid reduce to about 1/3.
  4. Add in the double cream and season with mace, salt & pepper
  5. Warm through and serve.

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ALL · Bread · One Pot Wonders

Overnight French Toast

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Well…O.M.G! This little dish is soooooooooo tasty, sooooooooooo moreish, soooooooooo naughty, but it is so good!  I’ve been wanting to try this for a while now, so this weekend was that weekend. Happy Sunday morning breakfast. Inspired from Lil luna

 

Makes enough for about 4 large portions or 6 smaller portions

70g butter melted

140g light brown sugar, 30g from sprinkling

Bread with crusts cut off (I used plain bread)

5 eggs – medium

300ml milk

1 tsp vanilla essence

cinnamon as per your taste

2 tbsp butter (not melted)

Icing sugar for decoration (optional)

Maple Syrup

 

  1. Add the melted butter and brown sugar together and mix thoroughly
  2. Take a casserole dish approx 8 x 12″ and spread the sugar mix over the base              20190216_233400-1
  3. Add a layer of your bread slices                                                  20190216_233842
  4. Whisk eggs, vanilla and milk together in a bowl, pour 1/2 the mixture over the bread.
  5. Sprinkle about 15g of the sugar and some cinnamon over                                20190216_234037
  6. Add another layer of bread slices and butter the slices.
  7. Pour the remaining egg mixture over and sprinkle with leftover sugar and cinnamon.
  8. Refrigerate overnight
  9. In the morning remove from fridge and bake in a preheated oven at 180 deg for approx 45 minutes.
  10. I popped under grill for a minute to gently crisp up and brown a bit more (optional)
  11. Drizzle a little icing sugar and Maple Syrup all over and devour!

 

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ALL · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · One Pot Wonders · superfoods

Sweet Potato & Spinach Curry Burgers

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Oh yum. In my aim to be eating a bit healthier this year, I took my hand to these little nutritious burgers, they were so delicious and very filling too.

 

Makes about 4

200g butternut Squash – sliced

1 medium onion – finely chopped

1 clove garlic – crushed

1 tsp dried chilli flakes

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried coriander

100g wilted spinach

Salt & Pepper to taste

 

  1. Cook the butternut Squash and mash up. (I steamed cooked mine using my steam pot for about 6 minutes)
  2. In a bowl mix the butternut squash, wilted spinach, onion, cumin, paprika, coriander, salt & pepper, chilli flakes & garlic.                                        20190211_153656
  3. Place a cutter onto a sheet of greaseproof paper or plate and fill the cutter with the mixture making individual circles. Approx 2 cm thick.                                                20190211_174658
  4. Heat up the Crisperplate for 2 minutes and cook on Crisp setting for 6 minutes, turn then cook for a further 4 minutes (depending on how well you like them cooked, you can cook for a further 2 minutes for extra brownness) Alternatively, fry in a pan for about 6 mins on medium heat each side with a little oil.                              20190211_180637
  5. Serve. Yummy!
  6. I added some potato wedges to my crisperplate at the same time for a one pan meal.

 

 

ALL · Bread · breakfast · Cakes and Biscuits · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · One Pot Wonders

Irish Potato Cakes

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After my recent visit to Ireland and just had to try a proper Irish Potato Cake. They are also known as Fadge or Farl in Northern Ireland and Tattie Scones (potato scones) in Scotland.  These are a traditional breakfast item.

 

Makes about 8

4 potatoes (preferably a starchy potato, such as russet)

3 tbsps plain flour

1 tsp baking powder

Salt & pepper to taste (I use rainbow peppers, more flavour)

1 tsp onion powder

30g melted irish butter

30g irish butter to cook with

 

  1. Cook and mash potatoes, leave to cool
  2. In a bowl mix the potatoes, flour, baking powder, onion powder, melted butter, salt & pepper into a soft dough like ball.                                                                      20190216_092606
  3. Flour a work surface and gently flatten to about 1cm thick
  4. With a 3″ cutter, cut out circles.                                                                    20190216_094013
  5. Heat up a fry pan with the butter or preheat the crisperplate for 2 minutes then add the butter.
  6. Place the potato cakes onto the plate or pan and cook for 3 minutes each side if using a fry pan, or 3 minutes on crisperplate, turn, then a further 2 minutes.                                                                                  20190216_100034
  7. Serve with breakfast items or with a delicious poached egg on top.

 

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ALL · dinners · fish · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · One Pot Wonders · superfoods

Steamed Cod & Spicy Butternut Squash Curry

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Oh yum!  A lovely little healthy warming dish on a very, very cold day today.

 

Makes 2 servings

2 x cod loins

Salt

Rainbow Pepper

2 tsps Parsley

Butternut Squash – chopped into cubes

1 onion – finely chopped

1 clove garlic – crushed

1 tsp dried chillies (or 1 red chilli chopped)

1 tsp ground cumin

1/2 tsp cinnamon

1 tsp sea salt

1 tsp dried coriander

1 tsp turmeric

1 400g can chopped tomatoes

2 tbsp water

100g spinach

 

  1. Season the cod loins with salt, pepper & 1 tsp parsley each. Steam cook for 6 minutes in Steam pot or steam oven.
  2. Heat 1 tbsp oil in a pan and fry the onion with the garlic for a few minutes, add in the chilli, cumin, cinnamon, turmeric, coriander, 2 tbsp water & tin tomatoes, bring to a boil then reduce and simmer and cover for 20 minutes or until butternut squash has softened.
  3. Remove lid and place spinach into pan, do this in 2 batches, it will wilt down in a few seconds, simmer on low for a further 5 minutes.
  4. Serve with the steamed cod. Lovely healthy quick mid week meal.

 

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ALL · Meat Dishes · sauces & dips · Venison

Sous Vide Venison with a Balsamic Wine Jus on a Sweet potato fondant

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Sous Vide, Sous Vide, Sous Vide……..oh yes, definitely my favourite method of cooking. This Venison was so succulent and juicy, the flavour was absolutely delicious.

 

Makes 2 servings

2 large venison steaks

Salt & Pepper to taste

For the Sweet Potato:-

1-2 large sweet potatoes

1 tbsp butter

1 tbsp oil

Few sprigs of rosemary

Salt & Pepper

For the Balsamic Jus:-

1 tbsp butter

2 shallots – thinly sliced

1 tbsp balsamic vinegar

125ml Merlot Red wine

Few sprigs of Rosemary

1 heaped tsp redcurrant jelly

 

  1. Season the Venison Steaks with Salt & pepper. Vacuum pack.                              20190128_122857
  2. Heat a large pan of water to about 58-60 deg C, immerse venison into the water and cook for about 1 hour.
  3. Meanwhile, slice the sweet potatoes and place into a food bag, coat with 1 tbsp oil, salt & pepper and rosemary, ensure fully coated. Preheat Crisperplate (if you have one, if not roast in oven for about 30-40 minutes depending on thickness.) Place sweet potato onto crisperplate with butter and cook for 8 minutes, remove, turn over and cook for a further 3 minutes (depending on thickness).                                                 20190128_144109
  4. Remove Venison from the vacuum bag, heat 1 tbsp oil in a pan on high heat and seal the meat about 1 minutes each side, remove and allow to rest for a few minutes.
  5. Meanwhile, place 1 knob of butter into the same pan you seared the venison and melt, add in the shallots and soften. Add in the redcurrant jelly and rosemary and caramelise, pour in the wine and balsamic vinegar bring to a high boil and reduce for a few minutes until sauce thickens slightly.                                                    20190128_144056
  6. Slice up the venison, place on top of the sweet potato and serve with the sauce……Yummy!

 

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