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Food Fayre Recipes Extended

Additional recipes from Liz Ashworth, from our Food Fayre Recipes article in the August issue.

Tasty sausage pates with chunky chutney for your chioce
To make:-
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
To make:-
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
To make:-
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
To make:-
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
To make:-
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.

Quick Kedgeree
If time permits I will also make a quick kedgeree.
To make:-
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:-
Crowdie Cheese
Double Cream
Toasted oatmeal
Vanilla Sugar or honey
To serve
Fresh Raspberries and Black Berries (brambles)
Double Cream
To make:-
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.

Sweet Smorbrod
To make:-
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.