Hello here a few of the recipes we use here, if you would like recipes for anything you have tried in the restaurant please drop me an e-mail and I gladly add them to this site.

 

 

Red Cabbage.

1 red cabbage

1 cup red wine

1 cup demarara sugar

1 cup sultanas

1 cup orange juice

125 grams butter

salt & pepper

Very simply quarter the cabbage and remove the core. then slice as thinly as possible. Now for the hard part put all the ingredients into a pan and cook over a low heat with a tight fitting lid for 2 hours stirring every 20 minutes. then remove the lid for the last 20 minutes and let the cabbage reduce the cooking liquid, drain any extra liquid and serve.

This will store in the fridge for a week and reheats well in the microwave.

 

 

Scottish Fillet Steak with Mustard Mash,

Spinach & Red Wine Jus

1 Fillet Steak 200grms

15ml Olive Oil

Mashed potatoes 100grms

Spring Onions 1 each

Butter 50grms

Arran Mustard 1tea spoon

Baby Spinach 50grms

Red Wine Sauce 50 ml (available at Sainsbury’s or Tesco)

*Alternatively use gravy Granules and flavour with ½ glass of Red wine & a sprig of thyme

Optional Garnish

Flat Parsley

Diced tomato Flesh

Season and seal the steak in a pan with a little olive oil at the hottest setting. Reduce the heat and add 25grms of butter turning and basting for 8-12 mins for medium rare 12-15 mins for medium and 20 min+ for well done. While the steak is cooking reheat mashed potatoes with butter, spring onion, mustard and seasoning. Heat red wine sauce and when the steak is almost cooked in a very hot pan with very little oil quickly wilt the spinach and season. Arrange on the plate and garnish with diced tomato flesh and parsley leaves.

 

I hope you enjoy cooking & eating this recipe as much as I do.

Nick Parkes

*This Recipe has been adapted for home cooking

 

 

 

 

Meadows Bread

 

Granary Flour 900grms

Yeast 56grms

Sugar1 teaspoon

Olive Oil 1 table spoon

Water 1pint (hot tap)

Salt 2 and ½ teaspoons

Ground Pepper to taste

Mix the flour, salt & pepper then mix the water, sugar and oil combine in a mixing bowl until a dough. then when it has doubled in size knock it back and knead for 5 mins shape and prove until doubled in size again bake at 200degrees C for 20 mins then turn down the oven to 165dgrees C for another 20 mins remove form the tins and allow to cool for 30 mins before cutting.

 

Dark Chocolate Tart

500 grams of Dark Chocolate

500 ml Cream

2 egg yolks

1 tart lined with sable pastry and baked

 

Simmer the cream and chocolate until melted, cool and whisk in the yolks. With the pastry tart on a tray in the oven pour in the chocolate filling and bake in a low oven 100c gas mark 2/3 for 45 minute checking regularly in make sure it’s not souffling. When set remove from the oven and cool but do not refrigerate. Portion with a hot sharp knife and serve with Chantilly cream

 

Sable/Sugar Pastry

125grams butter

125grams icing sugar

2 eggs

3table spoons of double cream

310 grams of plain flour

 

Cream the butter and sugar together then beat in the egg and fold in the flour allow to rest in fridge. Roll from the fridge and line the tart ring.

Bake blind in a hot oven gas mark 7 for 8 minute then brush the inside of the pastry with egg yolk and cook for another 2 minutes this creates a shell and helps to keep the pastry crisp when the filling is cooked.