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I couldn't decide whether I should make this page a history of food, a guide to the best eating, but instead I've decieded to give you a list of recipies. I wont put all that many on the site but just enough for a full dinner. Below is a list of the different recipies. It is not a link to a different page, all the recipies are on this page it's just that the page might get too long for you to just scroll but you may do so if you wish.


Courses.
Cold Carrot Soup and Ginger
Scallops with fresh Ginger and Leek.
Loin of Lamb with fresh Herb Sauce
Graemsay Spiced Apple Tart
Partan Bree



Cold Carrot Soup and Ginger

Ingrediants

      2 onions peeled/chopped
      2 tablespoons sunflower oil
      2 lbs carrots peeled/chopped
      4 cloves garlic
      1 oz ginger peeled
      Sea salt
      Mint

Method

Step 1)  In a heavy based metal pan soften the onions in oil, cover.

Step 2)  Juice half the carrots and add the rest to the pan to soften for about 15 minutes. If you connot juice them
                                 satisfactorily then use only half the carrots and buy half a pint of carrot juice.

Step 3)  Crush the garlic and ginger with the salt and add to the pan for a few minutes.

Step 4)  Add 2 pints of water add a teaspoon of sea salt and bring to the boil. 

Step 5)  Simmer gently for 30 minutes covered. At the end add the mint.

Step 6)  Remove the mint and puree.

Step 7)  Combine with the carrot juice, cool and serve. 



Scallops with fresh Ginger and Leek

Ingrediants

      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

Method



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


Ingrediants

      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
      Madeira
      Sprig of Rosemary
      Butter or oil for frying

Method



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


Ingrediants


Filling

      3 Apples
       lb prunes
      2 oz sugar
       tsp mixed spice

Pastry

      8oz flour
      4 oz margarine
      1 egg
       oz sugar
       tsp salt
       tsp cinnamon
      Cold water to mix

Method



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
        consistency

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


Ingrediants


      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

Method



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. 




All recipies taken from Virtual Menus