Skip to content

Recipes from my kitchen, Edinburgh Scotland

Starters
Mains
Sides
Desserts
Bakes
Drinks
Scottish
About me
Contact

Instagram
Facebook

Tag: poached

November 11, 2018November 11, 2018Peter StrachanLeave a Comment on No.72 Haddock Poached in Milk

No.72 Haddock Poached in Milk

Translate

Instagram

No.99 White Chicken Tikka “Murgh Malai” 🍗 Perfect for the BBQ #recipeontheblog Time: 15 minutes the day before and 30 minutes on the day Serves: 4 Difficulty: straight forward 8-10 Chicken Thighs (boneless) 25ml of Yogurt 30g/1oz of Fresh Coriander 4 cloves of Garlic 2 Kaffir lime leaves 30g/1oz fresh Ginger 1-2 Green Chillis 1 large white Onion 1 teaspoon of Salt 1 Lime Day Before 1. Prepare the chicken by removing any remaining bone and skin (even if you have bought boneless it will surprise you). 2. Add the onion, yogurt and salt to a blender or food processor. Blend until smooth. 3. Roughly chop the ginger, coriander, chillis, kaffir lime leaves and the garlic. 4. Add everything so far to a large container. Mix well to cover. On the Day 1. Either cook the chicken on the BBQ by putting them on metal skewers and cooking over a high heat until they reach 75 degrees Celsius (165 degrees Fahrenheit). Or Place the chicken on a wire rack over oven large proof dish. Place the chicken on the rack and cook in the oven at 220 degrees Celsius (430 degrees Fahrenheit). It should take around 25 minutes to get to this temperature but use a probe thermometer that can be left in the oven for better control. 2. Cut the lime into wedges and serve with the chicken. #murghmalai #murghmalaitikka #chickenkebab #recipeoftheweek #recipewriter #blackchapelkitchen

No.54 Pearl Barley, Kale & Asparagus Salad 🥗 Reviewed and amended, now even better 👍🏻 Time: 40 minutes to day before and 15 minutes on minutes on the day. Serves: 2-3 Difficulty: Straight Forward 150g of Pearl barley 8-12 stalks of Asparagus 75g of Peas 75g of Kale (stems removed) 1 tablespoon of Lemon juice 3-4 tablespoons of Buttermilk Good quality Rapeseed oil or Olive oil 25g of chopped or whole Hazelnuts Salt The night before 1. Start by simmering your pearl barley in water for 40 minutes or until tender. Drain and let cool. 2. Meanwhile, coat the asparagus in a little oil and grill in the oven 20 minutes at 180 degrees Celsius (360 degrees Fahrenheit). Remove from the oven and leave to cool. 3. Refrigerate over night. On the day 1.Roughly chop your kale removing any hard stems. 2.Add the peas and the kale to a large. Fill with water to cover and simmer for 3-4 minutes. If you prefer your kale uncooked just wash and leave to the side. 3. Drain the peas and the kale. Blanche in cold water for five minutes and drain. 4. With your pearl barley add the buttermilk and lemon juice. Mix well. 5. Chop the asparagus and add to the pearl barley. Add the kale and peas. Add rapeseed oil to taste ( about 2-3 tablespoons) Mix well. 6. Serve and top with the hazelnuts. #blackchapelkitchen #scottishfood #recipewriter #recipeontheblog #recipeoftheweek #kale #pearlbarley #asparagus

No.98 Mackerel “Asian” Salad 🐟🥒Time: 15 minutes Serves: 4 Difficulty: Straight Forward 4 fillets of Mackerel 1 large Cucumber 12 Spring onions (Scallions) 4 tablespoons of Soy sauce 3 tablespoons of Sesame oil 1 tablespoons of Mirin 6 cloves of Garlic Black Pepper 1. Peel and slice the garlic finely. Add to a frying pan with the sesame oil on a low to medium heat. Cook until the garlic has browned, but not blackened. Remove from the heat and remove the garlic. 2. Top and tail the cucumber, half lengthwise, remove the seed and then slice into bite size pieces. With the spring onions remove the bottom of the root and the tips of the greens. chop into thin long slices. 3. Cook the mackerel in the pan with the sesame oil for 4-5 minutes till cooked though. 4. Take the oil from the pan and mix together with the mirin and soy sauce. Pour over the vegetables and mix well. Add black pepper to taste. 5. Assemble on the plate placing the fish on-top of the vegetables. Place the fried garlic on top of the fish. #mackerel #scottishfood #scottishfish #blackchapelkitchen #recipeontheblog #recipewriter #recipeoftheweek

No.97 Turkish Stuffed Aubergine “Karniyarik” 🍆 Time: one and a half hours Serves: 4 Difficulty: Take your time 4 aubergines 300g lamb mince 1 onion 2 tablespoons of Cumin 4 cloves of Garlic 1 teaspoon of Ground Coriander 1/2 teaspoon of Ground Cinnamon 4 tbsp of Tomato puree 2 peppers 400mls of Vegetable stock 1. Begin by using a vegetable peeler to make 4 diagonal peels lengthwise on the aubergine. Drizzle with oil and bake in an oven for 40 minutes at 180 degrees Celsius in a deep oven proof tray. This can be done the day before. 2. Meanwhile chop the onion, peppers and garlic finely. 3. Fry of the onion until softening then add the garlic and peppers. Cook until the peppers have softened. 4. Remove the vegetables from the pan and add the lamb mince and fry until browned. Add in salt, pepper, cinnamon, coriander and cumin. Continue cooking for 1 minute. 5. Once the aubergines have had 40 minutes in the oven remove them. Delicately cut a line in the aubergine and stuff the lamb mixture into the aubergine Place back into the deep oven proof tray. 6. Mix the tomato purée with the water and pour around the aubergines. Do not bring the liquid any more than half way up the aubergine. You can always add more during the cooking process. Place the tray back into the oven. 7. Continue baking in the oven for 40 minutes then serve. Half way though the cooking take some of the sauce and pour over the aubergine. 8. Serve with more of the sauce poured over the aubergine and Turkish rice. #recipewriter #recipeontheblog #recipeoftheweek #blackchapelkitchen #turkishstuffedaubergines #karniyarik #stuffedeggplant

No.96 Simple Baked Rice Pudding, perfect for the occasional cold nights that are lingering 🌧#recipeontheblog Serves: 6 Time: 2 hours 45 minutes Difficulty: Straight forward 125g of pudding rice 1 litre of full-fat milk 100g of white sugar 50g of butter 50g of Raisins or another dried fruit (optional) 1. Cube the butter into small pieces. 2. In a large ovenproof dish mix together all the ingredients. 3. Place in an oven at 140 degrees Celsius for 2 and a half hours. 4. Remove from oven and serve. #scottishfood #ricepudding #milkpudding #blackchapelkitchen

No.56 Simple Tomato Pasta (Revised), so simple but the packed full of vibrant tomatoes 🍅  Time: 15-20 minutes  Serves: 3 Difficulty: Straight forward  300g Pasta e.g. Rigatoni 500g Cherry or Plum Tomatoes (in season) 1 tablespoon of white sugar 2 tablespoons of olive oil or cold pressed rapeseed oil 2 tablespoons of red wine vinegar Salt  1. Cook your pasta as per pack instructions. 2. Meanwhile, slice the cherry tomatoes in half lengthwise. Add to a frying pan with a little olive oil. Cook on a low heat. 3. Once the tomatoes have begun to release their juices add the vinegar and the sugar. 4. Continue cooking on low until the tomatoes reduce down and your have a thick tomato mixture. 5. Add 2-3 tablespoons of the pasta water and taste. Add more vinegar or sugar depending on the tartness of the tomatoes. 6. Drain the pasta once cooked and add in half the tomatoes. Mix well. Add a drizzle of oil. 7. Serve and top with the remaining tomatoes on top of the pasta. #tomatoes #tomatopasta #recipewriter #recipeoftheweek #recipeontheblog

No.95 Tablet 🏴󠁧󠁢󠁳󠁣󠁴󠁿, the diabetes inducing Scottish treat Time: 30 minutes Makes: 20-30 pieces Difficulty: take your time 450g castor sugar 200ml condensed milk 85ml whole milk 70g butter Half a teaspoon of salt 1. Line a small baking tin with grease proof paper. 2. In a large pot melt the butter then add the milk and salt and bring to a simmer. Remove from the heat. 3. Add the sugar and mix together. Heat on a medium heat and add the condensed milk. 4. Continue cooking on a low to medium heat for 5-10 minutes or until golden in colour. 5. Remove from the heat and beat with a wooden spoon until the mixture becomes thick. It should be paler in colour now and crystallisation of the sugar should have occurred. 6. Spread on the baking sheet evenly. 7. After 10 minutes score into 20 pieces with a sharp knife. 8. Leave to cool for 3 hours and then break in to the 20 pieces. Store in an air tight container. #recipeontheblog #recipewriter #tablet #scottishtablet #scottishfood

No.94 Shaved Asparagus Salad 🥗 Time: 20 minutes Serves: 2 as a starter Difficulty: Straight forward 10 large Asparagus spears 60g Crowdie or soft white cheese 50g of Chopped Hazelnuts 2 tablespoons of Rapeseed oil 3 tablespoons of Cider vinegar Salt & Pepper 1. Toast the hazelnuts in a pan on medium heat for 1-2 minutes until lightly toasted. 2. Chop the heads off the asparagus. With the stalk, trim off the end. Then with a peeler shave ribbons from the stalks. This is messy depending on the thickness of the stalks so aim to buy thick stalks. 3. Place the tips in simmering water for 2 and half minutes and then place in ice cold water. Then do the same with the ribbons but cook only for 30 seconds. 4. Once the asparagus has cooled drain and dry on a kitchen towel. 5. Mix together the oil and vinegar. Add the drained asparagus ribbons. Mix in almost all the hazelnuts. 6. Assemble the ribbons on the plate. Place the asparagus tips around the sides and dot with dollops of the cheese. Decorate with the remaining hazelnuts. #asparagus #crowdie #recipeoftheweek #recipewriter

No.93 Deep Fried Smoked Haddock 🐟 A different fish supper Time: 15 minutes Serves: 4 Difficulty: Straight forward 4x 120-150g pieces of smoked haddock 200g Plain flour plus extra for dusting 300ml Cold water 1/2 teaspoon of ground turmeric (optional) 1 lemon 4 eggs half teaspoon of salt Extra: 1L of vegetable oil for the frying 1. Prepare the fish by removing the skin and removing any bones. Dust with flour. 2. Cut the lemon into quarter wedges. 3. Prepare the batter by combing the salt, flour, water and turmeric. 4. Using a deep fat fryer or a large cast iron pan bring the heat of the vegetable oil to 180 degrees Celsius. 5. Dip the fish into the batter and place into the oil. Take care not to overfill the pan/fryer. Cook for 6 to 8 minutes depending on the thickness of the fish. Turn halfway through. Keep an eye on the temperature of the oil and look out for a crisp batter. 6. Remove from the pan and place on kitchen paper to remove any excess oil. Cook the next batch as needed whilst keeping the cooked fish warm in a 90 degree Celsius oven. 7. In a frying pan with a little oil fry four eggs till the whites are cooked. 8. Assemble on the plate with the egg on top of the fish and the lemon on the side. #recipeoftheweek #recipewriter #smokedhaddock #fishsupper #batteredhaddock

Follow on WordPress.com

Powered by WordPress.com.