Archive for December, 2006

I have received so many hits for this I thought I would address it with a few handy tips for cooking this under-rated vegetable [besides utilising it in my cottage pie recipe of course]

Preparing Swede

Always handy to have a potato peeler to hand for this. Peel it the same way as a potato, slicing off the root end first with a knife. Then just cut the swede into suitably sized chunks.

Mashed Swede

Cut it into 1 inch dice and steam for about 10 minutes, or until tender, then whiz to a puree in a food processor, or mash with a fork, adding a knob of butter, salt and lots of freshly milled black pepper.

Roast Swede

Cut the chunks larger 2 inch pieces, place the cubes in a bowl, adding a drizzle of olive oil and salt & pepper. Toss the swede around to get all the pieces coated in the oil. Pace them on a baking tray and roast in a pre-heated oven 220°C for about 35 minutes. The swede should by tinged with light golden brown at the edges.

Hope this helps! I´ve always had a passion for swede since it was a vegetable my Grandfather would grow in abundance. Its vastly under-rated purely and simply because people often fear it – believing it bitter or difficult to prepare. Neither is the case if done properly. Do you have any swede recipes to share? If so, I would love to hear them.

For a family who tended to bake their own we always seemed to buy Scottish shortbread in a large tin at Christmas. As a child I could never understand why this was the case, but I am told it was simply a family tradition – and that the tins they came in were utilised as storage for our own baking. So, I suppose, with that in mind they were considered useful.

To this day I rarely bake shortbread myself, I tend to buy it from a traditional shortbread company known as Walkers. For me, it feels more like the christmas I am used to (and New Year too). The process of buying the tin brings the sense of continuance, and although I am atheist I still like to remember the family gatherings of old at this time of year – and remember those who I have since lost.

Ingredients

1 cup unsalted butter
3/4 cup confectioner’s sugar
1/2 teaspoon vanilla or almond extract
2 1/4 cups all purpose or pastry flour
1/4 cup rice flour
1/4 teaspoon salt

Method

1. Beat butter until soft. Add sugar and extract. Beat until smooth. Stir salt into flour and mix well, then add flour and salt mixture to first mixture.
2. Press dough evenly into a round cake pan. Score into wedges (or petticoat tails) with a fork. Do not cut straight through the dough – score only 3/4 way through. Decorate lightly with patterns and frills if desired.
3. Bake in 375-degree oven 25 minutes. Cut along markings while still hot. Cool in pan, then turn out and sprinkle with a light dusting of confectioner’s sugar if serving right away, or store in an airtight tin.

New Year or Hogmanay is still well celebrated in Scotland. I was blessed to spend one winter there and partake in their fine traditions. It truly is far more magical than Christmas, and there is nothing more wonderful to me than to hear the Scottish pipes playing. I find that these days I do become emotional at the thought of my New Year there, and each once since I have missed the playing of the pipes.

Also eaten around Hogmanay is a traditional seed cake, served with tea or whiskey.

Ingredients:

4 oz butter
1/2 cup sugar
3 eggs
2 cups plain flour
2 tsp baking powder
1/2 tsp nutmeg, ground
pinch salt
2 tsp caraway seeds
1/2 cup mixed peel, chopped
1/4 cup almonds, chopped
1/3 pint milk

Method:

1. Grease an orange loaf tin and line the bottom with greased paper.
2. Cream butter and sugar and gradually beat in the well whisked eggs.
3. Sift flour, baking powder, nutmeg, salt and stir in caraway seeds.
4. Add the chopped peel and nuts to the creamed mixture, then add the flour mixture alternately with the milk.
5. Place in prepared tin and bake at 325 degrees for 1 1/2 hours.

A Scottish treat traditionally eaten at Hogmanay [New Year]. Its a little late to make it for this year, as it needs to be made several weeks in advance to allow it to mature.

I love Black Bun, its a dense fruit filled cake wrapped in pastry. Its extremely heavy but suited for the cold winters of Scotland – especially the Highlands where the winters can be harsh and bitter. For me, Scotland truly is a magical place to be, and most importantly to experience.

Ingredients for Pastry Case:
12 oz plain flour (3 cups)
3 oz lard (6 tablespoons)
3 oz butter or margarine (6 tablespoons)
(Note that if you don’t want to use lard, increase the butter/margarine by an equivalent amount)
Pinch of salt
Half teaspoon baking powder
Cold water

Ingredients for Filling:
1 lb seedless raisins (2¾ cups)
1 lb cleaned currants (2¾ cups
2 oz chopped, blanched almonds (Third of a cup)
2 oz chopped mixed peel (¼ cup)
6 oz plain flour (1½ cups)
3 oz soft brown sugar (Third of a cup)
One level teaspoon ground allspice
Half level teaspoon each of ground ginger, ground cinnamon, baking powder
Generous pinch of black pepper
One tablespoon brandy
One large, beaten egg
Milk to moisten

Method:

1. Grease an 8-inch loaf tin. Rub the fats into the flour and salt and then mix in enough cold water to make a stiff dough (remember, it is going to line the tin). Roll out the pastry and cut into six pieces, using the bottom, top and four sides of the tin as a rough guide. Press the bottom and four side pieces into the tin, pressing the overlaps to seal the pastry shell.
2. Mix the raisins, currants, almonds, peel and sugar together. Sift in the flour, all the spices and baking powder and bind them together using the brandy and almost all the egg and add enough milk to moisten.
3. Pack the filling into the lined tin and add the pastry lid, pinching the edges and using milk or egg to seal really well. Lightly prick the surface with a fork and make four holes to the bottom of the tin with a skewer. Depress the centre slightly (it will rise as it cooks).
4. Brush the top with milk or the rest of the egg to create a glaze.
5. Bake in a pre-heated oven at 325F/160C/Gas Mark 3 for 2½ to 3 hours. Test with a skewer which should come out clean; if not, continue cooking.
6. Cool in the tin and then turn onto a wire rack. Cool thoroughly before storing until Hogmanay.

Cullen Skink is a soup which originated from a small town called Cullen here in the Morayshire. I live maybe thirty minutes up the road from there now. Made with haddock, potatoes and onions it is lovely warming soup for cold days.

Rather ironically a “skink” is traditionally a soup made of shin of beef. But in this case, Cullen Skink, is made from Smoke Haddock. I sampled this delightful soup in Cullen for the first time, it was a small fish & chip shop, famous in the local area for its excellent Cullen Skink. If you are every lucky enough to be in the vacinity of Cullen I do suggest you go and track this wonderful place down.

Ingredients

Smoked Haddock
Water
1 Onion
1 pint of milk
Mashed Potato
Salt and pepper
25g butter

Instructions

1. Skin the smoked haddock and cover with just enough boiled water to cover it.
2. Bring to the boil and then add the chopped onion.
3. Remove the haddock once it’s cooked and remove the bones. Remove the head and tail.
4. Break up the fish into a dish and replace the bones into the pot and boil for one hour.
5. Strain the stock and put back to the boil. Boil the milk in a separate pot and then add to the stock along with the fish.
6. Add the salt and boil for several minutes then add the mashed potatoes until you get a nice consistency.
7. Add the butter and pepper and serve.

This was a request made during the course of the day via email. Pigs in Blankets are so exceptionally simple a recipe really is not required.

Ingredients

Cocktail Sausages [or other sausages sliced into 3 or 4 pieces]
Streaky Bacon or Panchetta

Instructions

1. Wrap the sausage and other filling in the bacon or panchetta
2. Roast for 30 minutes or grill for around 10 minutes

Liven up by adding other ingredients – stuffing, apricots, or oyster

There is nothing more wonderful on a traditional British sunday dinner than a pile of Roast Potatoes. That said, I am quite happy to take them as they come – served with cold homemade ham and coleslaw being a particular favourite of mine.

There is really no secret to crispy potatoes – just follow these simple instructions and you will have the best tasting potatoes yet.

Ingredients

Floury potatoes [Cara or King Edward] Cut into egg size pieces.
Duck or Goose Fat*

*[Substitution with Olive or Sunflower Oil is possible, but is less flavoursome]

Instructions

1. Par-boil the potatoes in gently boiling salted water for about 7-8 minutes. Do not right through.
2. Drain and shake in sieve to roughen the potatoes ever so slighty
3. Preheat the fat in a tin. Do not add potatoes until the fat is sizzling hot. Baste or turn the potatoes in the oil [carefully] so each is coated in the fat
4. Roast for the 45 minutes, turning at least once.

Baked Eggs encased in good ham is a real favourite of mine – done simply on a morning with cursty warm bread.

Or this slightly more hearty cheesy version for a light lunch of tea. They are always a welcomed favourite in our household.

Ingredients

1 packet of good ham
4 Organic eggs
Wedge of Cheddar
Wedge of Parmesan
4 small cubes of butter [optional]
Salt & Pepper
Olive Oil

Instructions

Make 4 individual or one large. I prefer using 4 small individual dishes.

1. Lightly oil the dishes. Layer ham round the sides of each, ensuring it fits snugly like a pasty case
2. Crack one whole one egg in each dish. Trying not to break the yolks
3. Grater a small amount of cheddar and parmesan onto each egg. Add a knob of butter [or not if you prefer]. Season
4. Place in an preheated overn [200c] and cook for around twenty minutes, or until eggs are cooked.
5. Serve with warm crusty bread

This is my own recipe made up on the cuff one fine Christmas day several year ago.

Its transpired transpired because I lacked a recipe at the time – and once we had it this way no other recipe would do. Once you have tasted homemade cranberry sauce you’ll never buy the readymade again! Personally I love to experiment with my own ideas, and this was a definite winner with my family.

Ingredients

1 orange
175g/5oz caster sugar
5 tbsp Red Wine [approximate, I tend to slosh red wine in..]
359g/12oz cranberries, fresh or frozen

Instructions

1. Place cranberries in pan, grate over the zest of the one orange, and add the juice. Throw in the red wine [4tbsp or a good slosh, depending on what you fancy]
2. Cook for 8-10 minutes [longer if you are using frozen cranberries] until the fruit is soft and the juices thick
3. Add further 1tbsp of red wine or another good slosh. Serve warm or cold

Brussel Sprouts have a bit of a raw deal as far as their reputation is concerned – but being the granddaughter of a vegetable grower I have always adored my veggies – especially brussel sprouts. I mean what would a traditional dinner be without a side order of these green gems? I particularly like tossed in olive and lightly fried bacon. But most recently, and this is an addition to this past I made in 2009, I came up with a Bubble & Squeak recipe which has them hidden within – and believe me, your guests will adore them. To see this recipe for yourself please go here

Ingredients

Brussel Sprouts
2 slices of bacon, panchetta [or even jamon serrano is fantastic]
1tbsp Olive Oil
1 small knob of butter [to taste]

Instructions

1. Steam [or boil if you must] Brussel Sprouts until tender
2. Warm Olive Oil in a frying pan, and add butter and bacon. Fry for a minute or two
3. Add Brussel Sprouts and toss together. Making sure the oil, butter and bacon coat the sprouts
4. Serve and enjoy!

I despise boiled brussel sprouts. Steaming them maintains their colour much better, and you don’t run the risk of getting soggy mushy sprouts that do nothing for your constitution [or your taste buds]