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By the Fire: Hogmanay Canape Recipes from Cranachan & Crowdie
Savoury Scottish Festive Canapé recipes by Ann Scott
And the best part? You can get all the ingredients marked with a * at the Royal Mile shop!
Great Glen Game Venison Squares (main image)
You will need equal quantities of:
• Katy Rodgers Knockraich Crowdie*
• Crème fraichê
• 1 teaspoon Henshelwood’s Horseradish Cream Sauce*
• Mustard options: Isabella’s Mustard Relish; Isle of Arran Original Mustard; Galloway Lodge Mustard; Henshelwood’s Deli Mustard; Trotter’s Honey Mustard*
• Great Glen Game venison*
• Hebridean Sea Salt* to taste
• Black pepper to taste
• Perthshire Cocktail Oatcakes
Make a paste from equal quantities of Katy Rodgers Crowdie Cheese and crème fraichê.
Flavour with Henshelwood’s Horseradish Cream Sauce or a mustard of your choice to taste.
Pipe or spread on to Perthshire Cocktail Oatcakes and garnish with crumbled slices of Great Glen Game venison.
Garnish with relish and herbs of your choice.
**Ingredients available at C&C: Katy Rodgers Knockraich Crowdie; Henshelwood’s Horseradish Cream Sauce; Isabella’s Mustard Relish; Isle of Arran Original Mustard; Galloway Lodge Mustard; Henshelwood’s Deli Mustard; Trotter’s Honey Mustard; Great Glen Game venison (choose from Bresaola, Smoked, Salami with Green Peppercorns, Salami with White Peppers and Mustard Seeds, Venison and Pork): Hebridean Sea Salt
Smoked Salmon Mousse Highland Canapés
You will need:
• 75g Katy Rodgers Knockraich Crowdie*
• 200g Loch Duart Oak Roasted Flaky Salmon*
• 130g Uig Lodge Smoked Salmon*
• 100g crème fraiche
• Maclean’s Highland Bakery Traditional Oatcake Canapés*
• Hebridean Sea Salt*
• Pepper to taste
• Pinch of cayenne pepper
• Juice of half a lemon
• Dill to garnish
Blend all ingredients together until smooth and place in fridge for a few hours to chill and “set”.
Pipe in to Oatcake canapés and garnish with stripes of Uig Lodge smoked salmon and a green of your choice such as dill/parsley/mustard leaves.
*Ingredients available at C&C: Katy Rodgers Knockraich Crowdie; Loch Duart Oak Roasted Flaky Salmon; Uig Lodge Smoked Salmon; Maclean’s Highland Bakery Traditional Oatcake Canapés; Hebridean Sea Salt
Scottish Cheese Sables
You will need equal quantities of the following (200g of each is a workable amount):
• Plain flour
• Unsalted butter
• Grated Isle of Mull Cheddar* (the harder the cheese, the crumblier the biscuits)
• Pinch of cayenne pepper
• Pinch of mustard powder
• Pinch of black pepper
• Bod Ayre Seaweed*
Put all ingredients into a food processor and mix until a dough ball is formed. This can also be done by hand but it does take time! Once formed into dough, wrap in cling film and place in the fridge for at least an hour or so to chill.
Remove from the fridge and cut the pastry into manageable pieces and roll into 5mm thick sausages – depending on the size of the biscuit you require. At this stage you can also roll the ‘sausage’ in sesame seeds, poppy seeds, Bod Ayre seaweed flakes, oats or any other chosen ‘coating’.
Then slice the dough into a biscuit size and lay on a baking tray or roll out the whole cheese pastry and cut out ‘shapes’.
Cook in oven at 180º for about 12-15 minutes (or until golden).
Leave to cool and place in airtight container to store.
*Ingredients available at C&C: Isle of Mull cheddar; Bod Ayre Seaweed flakes
Black Pudding Potato Cakes
You will need:
• 1 325g Charles MacLeod Stornoway Black Pudding*
• Equal quantity of soft mashed Maris Piper potato
• 1 egg
• Summer Harvest Rapeseed Oil*
Mix together and form into little mini patties.
Have one bowl of beaten egg to hand and one bowl of natural breadcrumbs. Firstly coat the patties in egg and then roll in breadcrumbs. Fry in a little oil until crisp and golden on each side. Drain on kitchen paper. Either serve immediately or leave to cool (also freeze brilliantly at this stage).
Re-heat in a moderate oven until crisp and hot through and serve with your chosen relish* (see below).
*Ingredients available at C&C: Charles MacLeod Stornoway Black Pudding; Summer Harvest Rapeseed Oil & Dressings; Isabella’s Preserves Minted Apple Chutney; Craigies Cranberry Sauce, Claire MacDonald’s Game Sauce or Beetroot & Horseradish Chutney; Galloway Lodge Bramley Apple Chutney with Cider; Huntly Herbs Strathbogie Sizzler Chutney; Trotter’s Hot Pepper Jelly; Baxters Beetroot in Redcurrant Jelly
Mulled Scottish Wine
Ingredients & Method
Combine to your taste for each bottle of Cairn O’Mohr Elderflower wine:
• ½ cup of rum or brandy
• 2 cups of Crabbies Ginger Wine
• 1 carton of apple juice
• 1 small bottle of ginger ale
• sugar to taste
• 1 orange cut in to slices
• 2 cinnamon sticks
• 4 cloves
Warm and leave to infuse – do NOT boil
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