Recipes Archive
(August 2015)

1 August 2015

Whisky cured Scottish salmon

METHOD 2 days ahead: wash and dry the salmon, place skin down in a non-reactive (steel, plastic or glass) half deep tray, mix all the dry ingredients and spread evenly on the salmon. Leave to rest at room temperature for 1 hour. Wet with the whisky, cover with cling film and refrigerate. Thinly slice after Read more…

Potato, smoked pancetta and goat cheese croquette

METHOD Place the potato, whole skin on, in a deep pan full of salted water and boil for 30–35 minutes or until cooked but still firm. Drain and peel the skin while still hot, pass with a potato ricer and add the goat cheese, tarragon, diced pancetta, nutmeg and egg yolks. Mix well and set Read more…

Chocolate brownie and raspberry jam cube

METHOD Melt the chocolate with the butter in a bowl, mix the flour and sugar together, add to the chocolate and mix well. Add the eggs and vanilla, mix together. Lay the baking tray with the parchment and pour in the mixture. Bake at 160C for 25 minutes. Let cool down completely before cutting into Read more…