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Taste of Angus recipes

posted 28 Oct 2013, 08:03 by WeeCOOK Kitchen   [ updated 30 Oct 2013, 04:54 ]
SEA KALE WRAPPED IN PUDDLEDUB BACON WITH A BUTTER & MUSTARD SAUCE
Here is a link to my simple Sea Kale recipe which was featured on in 'Taste of Angus' publications and on their website. 

Ingredients:

8-16 Sea kale stems

4 pieces of Puddledub Pork bacon

1 shallot

250g block of butter cut into cubes and chilled

3 tbsp of white wine vinegar mixed with 3 tbsp of water

1 tsp of wholegrain mustard

Sea salt and black pepper

1 dessert spoon of vegetable oil

Method:

1. Wash and trim the sea kale
2. Place a pan of water on to boil with a pinch of salt 3. Place ice cubes in a bowl of water

4. Blanch the sea kale for 3-4 minutes in the boiling water, remove from the water and place into the iced water to cool. Once cool, place them on kitchen roll to drain.

5. Trim some of the rind off the bacon then place it between 2 sheets of greaseproof paper.

6. Using a rolling pin, flatten the bacon between the greaseproof as thin as possible

7. Roll 2 or 3 stems of the blanched sea kale in a piece of the flattened bacon, set aside, then repeat.

8. To make butter sauce, place a pan on medium heat, fine chop a shallot and place dry into the pan. Do not allow the shallot to brown.

9. Immediately put the white wine vinegar and water in with the shallot and let it reduce until you have approx
2 tbsp of liquid left.

10. Whisk in a cube of the chilled butter one cube at a time only once the last has been fully incorporated. Do not allow the mixture to become too hot or the sauce may split.

11. Pass the sauce through a sieve to remove the shallots then add the wholegrain mustard and a pinch of salt. Keep the sauce in the pan but off the heat whilst you cook the sea kale and bacon wrap.

12. Add vegetable oil to a non stick pan, once hot, fry each sea kale and bacon wrap until bacon is cooked all over.

13. Pour some of the butter and mustard sauce over the wraps and around the plate, garnish with black pepper. 

Please click on the link below for details.




ARBROATH SMOKIE RISSOTO
Demonstrated at the Dundee Flower & Food festival 2013.

Ingredients:

Pair of Arbroath Smokies (bones and flesh picked) 2 tbsp Scottish rapeseed oil

100ml of Cairn O’Mohr oak wine
1 onion, finely chopped

1-2 cloves of garlic, finely chopped 400g of risotto rice

1 tbsp of white wine vinegar Seasoning

150g frozen peas

4 eggs
100-200g grated Devenick Dairy granite city cheese 50g Devenick Dairy butter
1 lemon, grated zest only
Bunch of parsley fine chopped
30g of chives fine chopped

Method:

  1. Place Smokie bones in a pan and cover with water, bring to the boil and simmer to make stock.

  2. In a separate pan, heat rapeseed oil, add the onions and garlic and fry until soft, then add the risotto rice and keep stirring until it starts to look translucent.

  3. Add wine to the pan to cover the rice, and a good pinch of sea salt, once all the wine has been absorbed, add a ladleful of the Smokie fish stock. Keep adding ladlefuls of stock and stirring, allowing each ladleful to be absorbed before adding the next. This takes around 15 minutes.

  4. Meanwhile poach your eggs in boiling water with white wine vinegar

  5. Make gremolata by mixing half a clove of fine chopped garlic with the parsley and lemon zest, seasoning and a little oil.

  6. Check risotto, add stock until your rice is soft but still has a bite, remove from the heat and add the Arbroath Smokie meat, the grated cheese and frozen peas. Stir well and then add a knob of butter to the pan and place a lid or some foil on the pan and allow to rest for 2 minutes

  7. Season the risotto, mix in the chives, and serve topped with a poached egg, and a drizzle of gremolata 

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