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Additional recipes from Liz Ashworth, from our Food Fayre Recipes article in the August issue.
Tasty sausage pates with chunky chutney for your chioce
1. Skin the sausages and put the meat into a bowl.
2. Add a little very finely chopped spring onion, grated carrot and some chopped fresh parsley.
3. Mix together with a little cornflour to bind.
4. Make into round shapes the size of a walnut then flatten with the palm of your hand.
5. Oven bake or shallow fry – drain and cool.
6. Assemble on bread or oatcake, lay lettuce leaves, top with the pattie cut attractively , add a spoon of chutney and garnish tomato, cucumber and parsley.
Scrambled Egg and Smoked Salmon with Onion and Sweet Pepper Relish
1. Carefully scramble 1 egg with 2 tablespoons creamy milk, a knob of butter and some salt and ground black pepper. Leave to cool.
2. To assemble , take a slice of bread, cover with lettuce leaves, top with scrambled egg and smoked salmon with a very small spoon of relish.
3. Garnish with cucumber and parsley
Old Fashioned Potted Cheese with baby carrot and herbs
1. I used a mix of grated hard cheese along with finely grated baby carrot, chopped parsley or coriander, lemon juice and a generous spoon of wholegrain mustard. Mix and season if needed with sea salt and some ground black pepper.
2. Top the oatcakes with lettuce base, then the cheese and garnish with freshly chopped parsley and chives.
Brie with Strawberries and Black Pepper
1. Slice some strawberries, drizzle with Raspberry Gin and lay overlapping on a slice of bread.
2. Season with ground black pepper.
3. Top with a slice of brie Cheese garnish with fresh raspberry.
These are just a few simple ideas using ingredients from the store cupboard and fridge
I am sure you can think of a lot more. A great way to use up left over bits and pieces.
A local vegetable Risotto with Pieroth wine with a melted Connage Cromal topping
1. Pour some Cuilisse Rapeseed oil into a wok and sweat some finely chopped spring onion till soft but not coloured.
2. Stir in a packet of par cooked wild rice mix and pour over a glass of Pieroth white wine and some vegetable stock.
3. While this is simmering stir in a mixture of fresh summer vegetables –
Finely diced carrot and courgette, garden peas, chopped broccoli
4. Cover and simmer slowly 2 or 3 minutes, Remove the lid to let the rice dry out and stir in freshly chopped parsley.
5. Serve hot topped with slivers of Connage Gouda cheese to melt.
If time permits I will also make a quick kedgeree.
1. Sweat chopped onion in Cuilisse Rapeseed oil till soft, stir in a packet of par-cooked rice and toss together.
2. Stir in flakes of Wester Ross Hot Roast Smoked Salmon and some chopped tomato to heat through. Season with sea salt and ground black pepper.
3. Serve hot or cold with plenty parsley and wedges of lemon.
Fuarag with Raspberries and Brambles
Fuarag is an old Scottish Pudding.
You will need:-
Vanilla Sugar or honey
Fresh Raspberries and Black Berries (brambles)
1, Put the crowdie cheese into a bowl and slacken the consistency with a little double cream.
2. Stir in a generous tot of whisky or whisky liqueur and sweeten to taste with honey or vanilla sugar. Fold in enough oatmeal to give a crunch.
3. Layer in tall glasses alternately with the fruit ending with a layer of fruit, sprinkle the top with oatmeal and decorate with a mint leaf and an edible flower from Saladworx.
Serve with cold double cream on the side.
1. Whip double cream till thick and then stir in a generous glug of Raspberry gin and sweeten a little with vanilla sugar.
2. Fold in a selection of chopped summer soft fruits and pile onto thick slices of delicious buttery, decorate with fresh fruit and serve chilled.
By Davie Sharp
Continuation from June issue.
Wild garlic and nettle soup
(Often known as the soup of twos)
1. Wearing gloves pull two good handfuls of garlic and stinging nettles and wash thoroughly under cold running water and chop. The nettle loses its sting when cooked.
2. 1 large onion, diced, and an equal sized potato, diced (if the potato skin is free from damage use unpeeled)
3. 1pt of good chicken stock
4. 1pt of full cream milk
5. 1tbs lump of butter
6. 1tbs oil.
1. Heat butter and oil and fry onion and the blanched stems of the garlic until the onion is opaque.
2. Add potatoes, chicken stock and chopped garlic and nettles. Bring to the boil then simmer for about 15 mins.
3. Add the milk and cook on until the potatoes and the garlic and nettles are tender ensuring the full cream milk does not singe.
4. Mash or blend the mixture until it is smooth and creamy, season with sea salt and pepper.
NB. In Europe it is often served with crusty bread and cheese.
By Bill Graham
Bill Graham started his working life at the coal face – as an apprentice mechanic of the mine for the National Coal Board in the collieries of his home county of Fife. It was a Coal Board scholarship that enabled him to go on to study for a BSc in engineering at Heriot-Watt University in Edinburgh.
He graduated with first class honours and went on to take a Master’s degree, with a thesis on aspects of thin gas films in lubricating high-speed low-friction bearings.
That link between abstract theory and direct practical hands-on application is something that’s been a feature of so much of what he does. His career has taken him from managing a large industrial laboratory to meeting astronauts and making a model Mars rover from scrap!
From university he went on to the Mining Research Establishment at Isleworth in London, working on the design of automotive mining machinery for remotely-operated long-wall coal faces. The machinery was guided along the coal face through tiny quantities of radiation scattered off the coal-rock interface.
His next job would give him an opportunity to travel in a different direction and take a pilot’s licence in spare time. “It was quite a change indeed,” he says. “After working deeper than 2,000 feet underground in my early days in Fife, I was up to 11,000 feet in the air, in Cessna and Piper aircraft. This was at Cambridge where I went to work at Hinxton Hall, home of the TI Group’s research laboratories.”
The TI Group of more than 140 companies manufactured a vast range of products – from steel to machine tools, from gas cookers to aircraft components. They set up research laboratories at Cambridge to develop the use of new materials such as plastics and ceramics, and they had the most advanced research equipment of the time and leading scientists and engineers to work with it. And they were set up with a vision. Basic research had contributed so much to winning the war and now in peacetime it would be applied to solve problems and create new opportunities for a post-war resurgence of industry…
To read the full story, be sure to pick up a copy of the March 2018 issue, or download a copy from our shop!