Page 27 - Homes & Interiors Scotland

THIS LIFE

RECIPES

CULLEN SKINK
1 medium onion, finely diced; 4 medium potatoes,
diced: 2 fillets smoked haddock, cut into small chunks;
2 pints fish or vegetable stock; 1tbsp chopped parsley
Sauté the onion in a little butter until soft, but do not
colour. Add the potato and the stock and simmer until
the potato is just undercooked. Remove from the heat.
Add the fish and set aside to cool and infuse. Gently
reheat when required. Add the parsley, check the
seasoning and serve.

ROAST FILLET OF LAMB WITH RATATOUILLE
AND SWEET POTATO MASH
For the ratatouille: 2 courgettes; 1 aubergine; 1
yellow pepper; 2 tomatoes, seeds and skin removed;
chopped basil
Dice all the vegetables separately to your desired size.
Sauté each separately in some cold pressed rapeseed oil
and spread out in a roasting dish to cool.
For the mash: 2 medium sweet potatoes; 4 medium
potatoes; butter
Roughly chop the sweet potato and toss in some melted
butter. Place in a covered roasting tin and roast in a
medium oven. Make regular mash with the potatoes.
Process the roasted sweet potato and mix with the mash.
Season to taste and add more melted butter as required.
For the lamb: 1 pint lamb stock; 100ml Marsala;
100-150g lamb fillet per person; Dijon mustard;
chopped mint
Reduce the lamb stock by 50% then add the Marsala
and reduce by a further 50% – this is your sauce. Put
the ratatouille in the oven to reheat, and start to gently
reheat the mash. Seal the lamb fillets then place in a very
hot oven for about 10 mins. Remove from the oven and
smear each fillet with a little mustard and sprinkle over
mint. Cover in foil and allow to rest for about 8 mins.
Add the basil to the reheated ratatouille and serve.

ATHOLL BROSE
1 punnet fresh raspberries; 200ml whipping cream;
1 tbsp toasted fine oatmeal; 1 tbsp honey; 1 tbsp
whisky (or more, to taste)
Chop the raspberries into serving bowls. Start to whisk
the cream. When it is slightly thickened, add the oatmeal
and the honey while whisking. When quite thick, add
the whisky. Taste and add any more of the honey and
whisky to suit your tastes. Spoon over the berries and
serve immediately.

HOMES & INTERIORS SCOTLAND