Scallops with fresh Ginger and Leek
· 0.5" peeled grated fresh ginger
· 4 oz butter
· Dash white wine
· 0.5 pint fish stock
· Lemon juice
· 2 leeks cut into strips 2" long
Step 1) In an open, shallow pan over a low heat, melt 2 oz. of butter and cook the scallops until barely cooked, adding
their roes at the last minute as they cook much more quickly. This take about three minutes.
Step 2) Remove from the pan and keep warm between two plates so they do not dry out.
Step 3) Add the grated ginger to the pan and stir to lightely fry. This helps to bring out the flavour.
Step 4) Add the wine and stock. Simmer gently to reduce by half.
Step 5) Slice the scallops across the grain into three or four slices, leaving the roes whole. As the sauce thickens, add
the leak and allow to go limp, then swirl in the remaining 2 oz. butter in knobs, away from the heat so as to
incorporate it into the liquid without boiling.
Step 6) Add a touch of lemon juice and check for seasoning.
Step 7) Return the scallops to the pan, heat through and serve immediately. Try to pile them so they rise off the plate
and the leek is well mixed through, with the sauce poured in a circle around the edge of the plate.
Loin of Lamb with Fresh Herb Sauce
· 2 loin of lamb
(boned & weighing 12 oz each)
· 4 oz mixed fresh herbs
· 10 fl oz double cream
· 4 fl oz white wine
· 3oz carrots
(cut into very fine julienne)
· 12 oz shallots, sliced
· Sprig of Rosemary
· Butter or oil for frying
Step 1) First make the herb sauce. Blanch the herb mixture in the simmering white wine for 1 minute. Remove and strain
liquid back into pan. Reserve herbs. Reduce liquid by a third.
Step 2) In another pan bring the cream to the boil and simmer for a few minutes until thick. Put herbs, cream and
reduced wine into blender, blend until smooth, season and set aside.
Step 3) Cook shallots gently in a little butter until softened and turning brown, add a sherry glass of Madeira and
reduce until no liquid remains. Reserve.
Step 4) Heat frying pan and add butter and rosemary when it begins to brown, put in the loin of lamb and cook on a
high heat until both sides are well browned.
Step 5) Remove and place on rack in a low oven to rest for about 15 minutes.
Step 6) Fry carrot julienne in a good depth of very hot oil until crisp. Remove and keep in oven on kitchen paper.
To Serve) Heat the herb sauce, divide the shallot mixture evenly between 4 plates Slice the lamb thinly and arrange on the shallot
mixture. Spoon the herb sauce around the lamb and top with a sprinkling of carrot.
Graemsay Spiced Apple Tart
· 3 Apples
· ¼ lb prunes
· 2 oz sugar
· ½ tsp mixed spice
· 8oz flour
· 4 oz margarine
· 1 egg
· ½ oz sugar
· ½ tsp salt
· ½ tsp cinnamon
· Cold water to mix
Step 1) Stew the apples, prunes, sugar and spices together.
Step 2) Remove the prune stones and let the mixture cool.
Step 3) Make the pastry by rubbing fat into flour, add dry ingredients, beaten egg and enough water to make a stiff
Step 4) Set aside a third of the pastry and roll out the rest to line the bottom of a tin.
Step 5) Add the filling which must be cold.
Step 6) Roll out the remainder of the pastry and put on the top.
Step 7) Bake in oven for 30 - 40 minutes.
Partan (Crab) Bree
· 1 large Partan (Crab)
· Salt and Pepper
· Nutmeg, grated - a pinch
· Breadcrumbs - 1 tbsp
· Wine Vinegar - 2-3 tbsps
· Mustard or Lemon Juice, 1 tsp
· Butter, a knob
Step 1) Boil your partan (crab) and leave it to cool.
Step 2) Remove all the meat from the claws and body (discarding the 'apron' and gills), put it into a small bowl and
chop it up.
Step 3) Season with salt, pepper, and nutmeg, and add the breadcrumbs, vinegar and mustard. Add some tiny bits of
fresh butter, and beat all well together.
Step 4) Wash the shell and polish with a little salad oil, and refill with the mixture.
Step 5) If to be eaten hot, brown under the grill. If preferred cold, garnish with paprika and chopped parsley.