Pea Soup

With Minted Croutons

A lovely, easy to make soup, for the weekend. If you have fresh peas , use them, if not, frozen peas are quite acceptable.

Ingredients

2 tbsp olive oil

1 clove garlic, crushed

190g frozen peas

2 shallots, finely chopped

12 fl oz vegetable stock

2 sliced granary bread, cut into cubes

8 fresh mint leaves

Salt and freshly ground pepper

50ml double cream

50g butter

Method

Heat the butter in a large saucepan, over a moderate heat, add the shallots and garlic and fry for a few minutes, until softened.

Add the peas and vegetable stock, bring to the boil and simmer for 10 minutes until the peas are tender.

Add the cream and blend , with a hand-held blender, until smooth. Pass through a sieve to remove any remaining pea skin.

Season with salt and pepper.

Minted Croutons

Preheat the oven to 190c/375f/ Gas 5

Blend the olive oil with the mint leaves, until smooth. Season lightly with salt and pepper.

Add to the cubed bread and mix to combine. Bake the Croutons for 7 minutes until crisp and golden.

To serve: Reheat the soup and serve in warm bowls, top with Croutons.

Cheese and potato scones

Served with smoked bacon and poached egg

Try this recipe at the weekend, for breakfast or lunch. The scones are also great with smoked fish such as Haddock, topped, with a poached egg and Hollandaise sauce.

Ingredients

225g cold, cooked potato, mashed

50g butter, softened

50g plain flour

Salt and freshly ground pepper

75g grated Cheddar cheese

olive oil to fry

Prepare the potato

Mix the potato and butter into the flour, season with salt and pepper, add the cheese.

Form into rounds and flatten to 1/2" thick, on a floured board.

Rest the scones in the fridge for 20 minutes.

Heat the oil in a frying pan and fry the scones until golden brown, around 3 minutes each side. Drain on kitchen paper.

Seaonal Recipe of the week

I grew leeks for the first time this year, what a great idea that was. I pick them as I need them, leaving the rest to get bigger. This is a recipe I developed with the young tender ones. I may start blanching and freezing them now, before they get too woody, and use them for soup in the winter months. It's amazing how good vegetables taste when you grow them yourself.

Creamy Leek Gratin V

Ingredients

8 medium leeks, trimmed, washed and cut into rounds

Small handful fresh tarragon, finely chopped

3tbsp finely chopped chives

2 fat cloves garlic, crushed

Salt and freshly ground pepper

250ml Creme Fraiche

60g cheddar cheese, grated

60g blue cheese, crumbled, (strength according to taste)

2tbsp olive oil

1/2tsp freshly grated nutmeg

2tbsp Parmesan cheese, grated

Method

Preheat the oven to 220C/425F/ Gas 7

In a large heavy saucepan, heat the olive oil over a moderate heat. Add the leeks Tarragon and garlic, saute for 5 minutes until softened, add the nutmeg. Season with salt and pepper.

Mix the grated cheddar and blue cheese with the Creme Fraiche.

Butter a 12" X 8" ovenproof dish and add 1/3 of the leeks followed by 1/3 of the cheese and cream mixture, continue to layer 1/3 at a time, finishing with cream/cheese mixture.

Sprinkle with chives and Parmesan cheese and bake in the oven for10-15 minutes until brown and sizzling.

Serve with rice or pasta or as an accompaniment to chicken, or for a light lunch with crusty bread.

Chocolate Steamed Pudding

With chocolate sauce and raspberries

Just the thing for a quick mid-week pudding.

Ingredients

60g butter

60g caster sugar

1 egg, beaten

85g self raising flour

2tsp cocoa powder

1/2 tbsp baking powder

1 tbsp milk

For the sauce

100g dark chocolate

1 tbsp golden syrup

hot water to mix

Lightly grease the ramekins with some of the butter. Then put the remaining butter, sugar, eggs, flour, cocoa powder and baking powder into a large bowl and beat until smooth. Add enough milk to give a dropping consistency.

Spoon the mixture into the ramekins and smooth the surface. Cover with greased greaseproof paper and foil both pleated in the middle.

Put the ramekins into a steamer. Cover and steam for 30 minutes. Turn the pudding out onto a warmed plate and serve hot.

To make the chocolate sauce

Melt the chocolate in a bowl over barely simmering water and add the syrup. Add enough hot water to make a sauce consistency.

Serve topped with fresh raspberries.

Restaurant Review

The Dome (The Grill Room). George Street, Edinburgh

After a morning taking in the sights of the Edinburgh Festival, my two companions and I were really looking forward to lunch, having resisted the temptation to snack all morning in anticipation of our feast.

We headed for The Dome in George St, (the building previously housed a bank). We were not disappointed; the grill room was a magnificent affair with chandeliers, domed ceiling, stained glass windows and a grand circular bar, central to the grill room. Vases of fresh flowers adorned the bar and the whole room had an air of opulence .

My starter of East coast mussels, cooked in sweet chilli and lemongrass, was lovely, spicy enough to be enjoyable and tasty, without overpowering the mussels. One of my companions ordered Haggis wrapped in filo pastry, with a whiskey sauce. She could not praise it enough (we all had to taste it, and agreed wholeheartedly)

My main course of beer-battered Haddock served with minted peas and thick cut chips was delicious but quite a hefty portion. I managed all of the Haddock, half of the batter and two chips. Had I eaten everything I would have felt uncomfortable, and I have a big appetite.

At this point, given what we had already consumed, it would have been wise to share one dessert between the three of us, but, we greedily shared three (the excuse being, it was too difficult to choose). I opted for apple pie and vanilla ice-cream, which was lovely, the walnuts in the pie worked really well. All of a sudden I didn’t want to share, but share I did and I’m so glad I did. The lemon tart was delicious and was topped with fresh raspberries. The chocolate fudge pudding was as light as a feather but still packed a chocolate punch. Everything was beautifully presented.

Service was impeccable, the Maître'D and waiting staff were very attentive but unobtrusive. They cleared the table, brought food, cleared plates, topped up water and wine and you hardly noticed they were there.

There was a children’s menu, wheelchair access and highchairs. The background music was pleasant, not too loud.

The portion size was my only gripe, had I eaten everything it would have ruined the overall enjoyment of the occasion, from a comfort point of view.

Total price for three courses with wine. £120. (Plus a discretionary 10% service charge)

Food 9/10

Service 10/10

Value for money 9/10 Total 28/30

Blackberry and Apple Fool

With Buttery Biscuits

The blackberry season is now coming to an end so make sure you try this wonderful dessert before its too late.

Ingredients

450g blackberries

450g cooking apples

2 tbsp clear honey

150ml double cream

Wash the blackberries and place in a saucepan with a lid.

Wash and slice the apples and add them to the blackberries.

Simmer in the pan until the fruit is soft.

Pass the fruit through a sieve, pressing through with the back of a spoon. Discard the pulp and sweeten the puree to your taste, with honey. Leave to cool.

Whip the cream until its the same thickness as the puree.

When the puree is cold, fold together with the cream and keep cool until ready to use.

Buttery Biscuits

150g plain flour

55g caster sugar

115g butter

Mix the flour and sugar together and rub in the butter to a sandy consistency.

Press the mixture into a buttered, square tin and bake in the oven for 15 minutes until golden.

Remove from the oven and mark into fingers whilst hot. Leave to cool in the tin.

Serve the Blackberry and apple fool in sundae dishes. Eat with buttery biscuits.

Something for the Weekend

Loin of Pork with Apricot and Stuffed Apples

Served with potato and celeriac mash and roast carrots.

1kg loin of pork, crackling removed

400g ready to eat apricots, halved

50g butter

12 fresh sage leaves

6 cooking apples

Salt and freshly ground pepper

400g white potatoes, peeled and cut into chunks

400g celeriac, peeled and cut into chunks

500g large carrots, peeled and cut into large pieces

1 tsp caraway seeds

Butter for potato mash

1 1/2 tbsp olive oil

Take 6 sage leaves, Wrap each leaf around an apricot half. Make incisions in the pork and insert the apricot and sage. Rub the surface of the pork with butter and leave overnight in the fridge.

Preheat the oven to 150C/300F/Gas 2

Peel and core the apples and stuff the centre of each apple with apricot wrapped in sage leaf, top each one with a knob of butter. Bake for 1 hour then keep warm until the pork is cooked. (if you have 2 ovens the pork and apples can be be cooked at the same time.

Turn the oven up to 220C/425F/ Gas 7

Place the carrots in an ovenproof dish and coat them with olive oil. Sprinkle on the caraway seeds.

Roast the pork in the oven for 1 hour, basting regularly. Season with salt and pepper halfway through cooking. After 30 minutes add the dish of carrots to the oven.

Boil the potato and celeriac in salted water for 20 minutes until tender. Drain and mash with butter and a little warm milk. Check the seasoning.

Slice the pork and serve with 1 apple per person, roast carrot and the mash. Drizzle with meat juices.

Seasonal Recipe of the Week

Three ways with Damsons

Damsons are in season at the moment. If you grow them, don't leave them lying around for the wasps to eat, gather them up and make preserves and puddings. You can even freeze them to use at a later date, just make sure you discard any bad or badly bruised ones, wash them thoroughly and dry them with a clean dish towel, they are now ready to put into freezer bags, and label.

You will also find them in supermarkets and at local farmers markets.

Damson Recipes

Damson Jam

Damson Cobbler

Spicy Damson Chutney

Damson Jam

Ingredients

1 kg ripe Damsons

1 kg granulated sugar

Wash the Damsons and stone them.

Place the Damsons in a heavy based pan on a moderate heat and sprinkle on the sugar. Add very little water to prevent burning.

As soon as the sugar dissolves and the juice runs freely, boil up as fast as possible until it sets. This should not take too long as Damsons contain a lot of Pectin(which sets the jam).

Pour into warmed jars, seal, and when cool, label and store in a cool place.

Damson Cobbler

Ingredients

For the Damsons

1 kg Damsons, washed and stoned

100 g caster sugar

For the Cobbler

80 g cold butter

200g self raising flour

100 g caster sugar

150ml milk

Topping

50 g jumbo oats

1 tbsp clear honey

Preheat the oven to 190C/ Gas 5

Place the Damsons in a deep ovenproof dish and sprinkle with 100 g of sugar. Place in the oven whilst you make the Cobbler.

Cube the cold butter and place in a large bowl with the flour. Rub in to the consistency of breadcrumbs and stir in the sugar. Gradually add the milk to form a soft dough.

Remove the fruit from the oven and place on spoonfuls of the dough mixture to cover the top.

Mix the oats and honey together and dot it over the top of the cobbler.

Return the dish to the oven and bake for 30-35 minutes until the top is golden and the fruit bubbling.

Serve warm with custard.

Spicy Damson Chutney

Ingredients

500 g Damsons, cleaned, stoned and chopped

100 g brown sugar

100 g onion, finely chopped

100 g raisins, chopped

25 g salt

75 g garlic, finely chopped

50 g English mustard

2 heaped tsp Cayenne Pepper

Red wine vinegar

Stew the damsons in enough vinegar to cover, add the sugar. Mix the Cayenne with the onion, garlic, raisins, salt and mustard and add the mixture to the fruit, stir well. Allow to stand, covered, overnight. Pour into small jars , seal and label and store in a cool place.

Chocolate Ginger Whisky Cake

With Ginger Cream

Can be eaten warm as a dessert or cold with a cup of tea.

Ingredients

85 g sultanas

1/2 tbsp crystallised ginger, finely chopped

4 tbsp Whisky

Grated rind of 1 orange

175g dark chocolate, around 70% cocoa solids

115 g unsalted butter

70 g chopped walnuts

3 eggs, separated

115 g soft brown sugar

55 g self raising flour

1/2 tsp freshly grated nutmeg

70 g chopped walnuts

Preheat the oven to 180C/350F/ Gas 4

Method

Pour the Whisky over the sultanas and let them soak overnight.

Place the chocolate and butter, in a bowl, over a pan of gently simmering water and let it slowly melt. Leave aside to cool at room temperature.

Beat together the sugar and egg yolks until pale and thickened. Fold in the chocolate mixture, grated orange rind, walnuts, ginger and sultanas with any remaining whisky.

Add the nutmeg and flour and fold in gently.

Whisk the egg whites stiff and fold them into the cake mixture.

Line an 8in cake tin with parchment paper and spoon in the mixture.

Bake for 1 hour or until a skewer inserted in the middle of the cake, comes out clean. Leave in the tin for 20 minutes then turn out onto a cooling tray until cool.

For the ginger cream

225 mls double cream lightly whipped to form soft peaks

1 tbsp Whisky

1 tbsp syrup from crystallised ginger

Fold all the ingredients together and keep cool until serving.

Serve cut in wedges with a spoonful of ginger cream and a drizzle of ginger syrup.

Chilli Con Carne

Traditionally eaten with rice, wraps or taco shells Chilli also makes a great cottage pie, with the addition of mashed potato topped with cheese, add a little soured cream when making the mash. Chilli pasties made with either shortcrust or puff pastry, salad and a dressing of yoghurt, mayonnaise and mint, (see my posting of 03-08-09 for the Raita recipe) and jacket potatoes filled with Chilli, topped with grated cheese are just three of my favourite things to accompany Chilli.

Ingredients

5oo g lean minced beef

1 large onion, finely chopped

2 cloves garlic, crushed

2 tbsp olive oil

1 large tin kidney beans, drained and washed

2 tins chopped tomatoes

2 tbsp tomato puree

125 ml water

125 ml red wine

2 heaped tbsp ground Cumin

1 tsp medium hot Chilli powder

1 red Chilli pepper, deseeded and finely chopped

Salt and freshly ground black pepper

2 green Chilli peppers, deseeded and finely chopped

For a milder version leave out the Chilli powder

Method

Heat the olive oil in a heavy based frying pan, add the onion and cook for 5 minutes until the onion is softened, add the garlic and cook for a further minute.

Place the minced beef in the pan and brown, stirring continuously for around 5 minutes. Add the Cumin, Chilli powder and chopped peppers and stir well to combine cook for 1 minute.

Add the tinned tomatoes, the tomato puree mixed with the water and the red wine. Bring to the boil and simmer, covered with a lid, for 30 minutes.

Remove the lid and season with salt and pepper. Add the drained and washed kidney beans and simmer, uncovered, for 5 minutes.

The Chilli is ready to serve. If you do find it a little hot serve it with soured cream straight from the fridge.

Fair Fa' your honest, sonsie face

Great Chieftain o' the puddin race

By

Robert Burns

Haggis is an old Scottish dish made from meat, spices and oatmeal. Unlike the recipes of many years ago, modern preparation of haggis ensures a healthy,and delicious meal. It is mainly served with mashed neeps(turnip/swede) and tatties but can now be incorporated into almost any cuisine.

Try this recipe for turkey breasts stuffed with haggis, inspired by my recent trip to the Highlands of Scotland. Haggis can be bought in most supermarkets either as a round (Macsweens is good) or out of a can (Grants, also good). Macsween's haggis can be bought online. www.aubreyallen.co.uk

Turkey Breast stuffed with Haggis

Served with Sweet Potato Mash - Peas - and Mushroom Sauce

Ingredients

4 turkey breasts

1 small haggis

2 slices seeded brown bread, made into breadcrumbs

1 egg

2 tbsp flour, seasoned with salt and pepper

Vegetable oil for frying

Place the turkey breasts between two slices of cling film, flatten with a rolling pin until approximately twice the size.

Peel off any wrapping from the haggis and cut into thick slices. Place on a microwavable plate and cook on high for 4 minutes. Allow to cool. If you are using tinned haggis, remove from the can and cook for two minutes in the microwave.

Place a ball of the haggis stuffing inside each turkey breast, roll up and secure with a wooden cocktail stick. Coat each one with the seasoned flour, dip into the beaten egg and then into the breadcrumbs to coat.

Heat the vegetable oil, the temperature will be right when a cube of bread turns golden brown and floats on top.

Preheat the oven to 190C/375F/ gas 5

Deep fry the turkey breasts in the hot oil for 4-5 minutes. Transfer to the oven for 12-14 minutes until golden brown.

For the sauce

200 mls Creme Fraiche

6 chestnut mushrooms, thinly sliced

1 tsp wholegrain mustard

2 shallots, finely chopped

1 clove garlic, crushed

1 tbsp olive oil

50 g butter

Salt and freshly ground pepper

Heat the oil and butter in a saucepan and gently cook the shallots and garlic for 5 minutes to soften.

Add the mushrooms and mustard and cook for a further 5 minutes.

Add the Creme Fraiche and bring to the boil, simmer for a few minutes until the sauce thickens.

For the sweet potato mash

3 large sweet potatoes

1 tsp salt

50g butter

Peel the sweet potatoes and cut into chunks. Place in a saucepan and cover with cold water, add the salt.

Bring to the boil and simmer until tender, about 15 minutes.

Drain and mash with the butter.

Cook 250 g frozen garden peas according to the instructions, or fresh peas if you have them. Keep them warm until serving.

Serve the turkey breasts with sweet potato mash and peas, spoon over the sauce.