Award-winning Mark has represented Scotland on TV's Great British Menu, Paul has won the best restaurant of the year award in Scotland and Stuart has cooked all over the world, including for Gordon Ramsay in New York. He now runs his own restaurant, Aizle, with his wife Krystal.
All three chefs are passionate about celebrating the New Year in style with Hogmanay recipes that celebrate the abundant natural larder of Edinburgh. Mark says: "Tired of turkey. Game is the perfect alternative. The game season in Scotland runs across the festive period so it is the perfect time to get creative and try something different." Go to www.thisisedinburgh.com for menus and food-themed events in the city.
INGREDIENTS 250g mixed grains, scotch broth mix 500ml water to soak 500ml water to cook Salt to taste 2 garlic cloves sprigs rosemary sprigs thyme 25g tarragon Pickled Chanterelle mushrooms Half a squash Glazert goats cheese log - 8 slices METHOD 1. Place grains into a bowl, pour over 500ml water and leave to soak overnight. The next day drain the grains and place in a heavy bottom pan. Add 500ml water, two garlic cloves, sprig of rosemary and sprig of thyme. 2. Season water with salt. Bring to the boil. Simmer until grains are soft and ready to eat. When cooled, drain, chop remaining herbs and mix through. Roast half a squash in oven at 180 degrees for approx 30 mins. Discard skin and puree with 25g butter, salt and pepper. Set aside. 4. In a frying pan, add a spoonful of the squash puree and begin to heat, add the grains to the pan and stir until the whole mix is warm. Season to taste and mould on to serving plate, top with two slices of goats cheese and glaze with a chef 's blow torch or use the grill. 5. Put a little squash puree on the plate and add pickled mushrooms to finish dish.
SPELT RISOTTO INGREDIENTS 200g spelt/1 ltr good quality chicken stock/2 200g spelt/1 ltr good quality chicken stock/2 banana shallots, peeled and finely diced/1 banana shallots, peeled and finely diced/1 clove of garlic, crushed/25g butter clove of garlic, crushed/25g butter METHOD SWEAT WEAT WEA THE shallot and garlic in the butter THE shallot and garlic in the butter until it becomes translucent and soft. Add the spelt and cook in the butter for about three minutes. Add all of the chicken stock, turn dd all of the chicken stock, turn down the heat and simmer for two hours until down the heat and simmer for two hours until the spelt becomes swollen and has absorbed the spelt becomes swollen and has absorbed all of the liquid ROASTED PARTRIDGE 4 partridges, make sure the 4 partridges, make sure the butcher fully prepare s the birds butcher fully prepare s the birds by taking the feet off and removing all the innards/40g butter/ ing all the innards/40g butter/ enough oil to fry the birds/3 sprigs thyme/ 2 cloves garlic, skin on but thyme/ 2 cloves garlic, skin on but crushed METHOD PREHEAT PREHEA the oven the oven to 185oC. In a pan, to 185oC. In a pan, melt the butter in the oil and addoil and add the partridges.
Season liberally with salt and brown the birds all over before transferring the pan to the oven. Cook for eight to 10 minutes. Take the pan from the oven and add the thyme and garlic. Baste the buttery garlic andand garlic. Baste the buttery garlic and thymethyme mixture over the bird making sure you coat each side and it is evenly covered. Rest the bird. Carve the partridge as you would a chicken, removing the breasts and legs from the bones. Cover the meat with foil and set aside while you make the jus. DAMSON JUS 250g damsons/800ml good quality chicken stock/300ml red wine/ trimmings from the partridge and de-stone the damsons. educe the red wine and add any partridge trimmings.
Add the chicken stock and reduce it by half. train the partridge out. Continue to reduce the sauce until it coats the back of a spoon or is the consistency of single cream. Stir in the damsons and serve to your guests. removing 250g damsons/800ml good quality chicken stock/300ml red wine/ trimmings from the partridge METHOD HALF and de-stone the damsons. Reduce the red wine and add any partridge trimmings. Add the chicken stock and reduce it by half. Strain the partridge out. Good game... Mark Greenway INGREDIENTS 150g Steel Cut Porridge Oats, slightly toasted then cooled 8 shots of quality Whisky. 70g Scottish Heather Honey 2 sprigs of fresh lavender if possible 100g single cream METHOD TOAST the oats in a dry frying pan for just a few minutes and toast evenly. O | nce they are all golden rest them in a cool area until they are totally cold. Place oats and whisky in a tub and infuse for three hours, strain off liquor. Boil the honey and lavender together in 30g of hot water from the kettle in a pan for two minutes, until all the honey is dissolved, and strain out the lavender. Leave to go completely cold. Mix all the ingredients with 100g of single cream and a small pinch of cinnamon, chill in fridge for about an hour then mix it well before serving.
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|Publication:||Evening Chronicle (Newcastle, England)|
|Date:||Dec 27, 2014|
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