Its all very well buying local but we thought
you may like to be inspired with some traditional Scottish recipes.
If you would like to submit your own recipes, please send them
to editor@nfus.org.uk.
CELERIAC,
CEPE AND OATMEAL SOUP
– courtesy of Allan Murray
BEETROOT
and ONION SALAD
– courtesy of Allan Murray
BORDER
WOOD PIGEON BREASTS WITH CARAMELISED APPLE, STORNOWAY BLACK PUDDING
AND BEETROOT VINAIGRETTE
- kindly supplied by Fenwicks Restaurant, Edinburgh
CHICKEN
SUNNYSIDE
– courtesy of Christine McNab
CONFIT
BELLY OF RARE BREED SCOTTISH LARGE BLACK PORK, CELERIAC PUREE,
FONDANT TURNIP AND SAGE ESSENCE
-
kindly supplied by Fenwicks Restaurant, Edinburgh
PORK
LOIN WRAPPED IN LEEKS, PRESSED SHOULDER AND COLCANNON MASH
kindly
supplied by Liam McKenna – Circus Bar and Grill - Edinburgh
POACHED
BREAST OF PHEASANT, MUSHROOM AND SHALLOT COUSCOUS
kindly
supplied by Ian MacNaught – Roman Camp Callander Perthshire
MEDALLIION
OF WILD VENISON ON CREAMED SAVOY WITH SEARED CUTLET, BUTTERNUT
SQUASH PUREE, VENISON KOFTA AND SOUR CHERRIES
kindly
supplied by Kevin MacGillivray – Castleton House Hotel
BRAISED
SHIN OF BEEF
kindly
supplied by Martin Wishart – Restaurant Martin Wishart
ROAST
GROUSE WITH ITS POT ROASTED LEG
kindly
supplied by Tony Borthwick – Plumed Horse - Leith
MONKFISH
WITH CREAMY CURRIED MUSSELS
kindly supplied by Dario
CONFIT
OF WILD SCOTTISH SALMON, BEETROOT JELLY AND PUREE
kindly
supplied by Charlie Lockley, Boath House, nr Nairn
ROAST
COD WITH GIROLLES, CHORIZO AND POTATO PUREE
kindly
supplied by Mark Robertson – The George Hotel
SEARED
SCALLOPS WITH CRUSHED PEAS AND PANCETTA SAUCE
kindly
supplied by Geoff Smeddle from Peat Inn
WARM
SCOTTISH RASPBERRY SPONGE (LOW FAT TOO!) – courtesy
of Christine McNab
FLAMBÉED
SCOTTISH STRAWBERRIES WITH CHANTILLY CREAM AND SHORTBREAD
-
kindly supplied by Fenwicks Restaurant, Edinburgh
MULLED
WINE POACHED PEAR WITH CLOVE CUSTARD - SORBET OF BLUE STILTON
- CARMELISED WALNUTS
From
the kitchen of: Bruce Morrison Ullinish Country Lodge
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