Monthly Archives: September 2012

Foraging for the last of berries,it was a lovely day with sun and wind.

We made Jam, a mix of all the berries and sloes, tastes really nice !

We had FUN


Traditonal Chilean Picarones recipe

Picarones Chilenos or Squash Fritters with a Sugar cane/Honey/Molasses syrup

 Ingredients for 10 Picarones or Squash Fritters
1 Cup (140 grams)of cooked&peeled  Squash/or Sweet Potato( boiled or oven roasted),passed through sieve.
2 Cups (280 grams ) of Spelt Flour (White Flour is the traditional alternative)
3 spoons of Sugar ( White or you can also use Brown/Demerara)
Pinch of Seasalt
1/2 Cup of Warm Organic full fat Milk ( Cow’s or Goat)
20 grams Fresh Yeast or 4grams of dried Yeast*In both type of yeast,Follow manufacturers instructions,this is very important,you want your yeast to work
Enough Oil for deep frying ( or you could also use Lard,tastier result and the traditional way of doing it )
For the syrup in Chile, we use Chancaca,but you can recreate the same flavour with the recipe bellow:
 Molasses Syrup:
1/2 Kilo Molasses
2 Cups of Water or enough to bring it to a syrupy consistency
4 Spoon fulls of Honey
3 Big orange Peels
Zest of 1lemon/Lime
1 clove
1 cinamon stick
Sprinkle of Nutmeg
* You could also add some nuts of your liking, I added some Walnuts today, and the flavour is quite deep & Nutty, obviously !
How to do it:
Cook the squash / sweet potato in water or in the oven until soft.If you want you can add some sugar to the cooking water / sprinkle on top of the roasting for extra Flavour.
Once ready,mash them really well and blend with Flour and Sugar.
Dissolve the yeast in the warm milk ( if using Fresh Yeast),add the salt and then add it all to the Squash mixture.
Blend well with a wooden spoon
You will want to have a sticky consistency.
Leave to rest for 1 Hour in a warm place.
Leave dough in container and beat with wooden spoon until soft and airy, around 5 mins.
The Beating  is up and around, you want the maximum of air in the dough.
If it is to sticky ,do not worry ,it will resemble a Doughnat dough.
Wet your hands,take a Golf ball size of dough and make a hole in the middle with your index fingers.
make sure your hands are wet, so that the dough will not stick to them
 Place softly in the Hot Oil or Lard ( 160C)Medium Heat

, let cook until golden and turn.

It is important to use medium heat so that they cook but not burn.
This will be around 2 minutes each side.
Drain in absorbent paper and reserve,keep warm.
 For the Molasses Syrup, place all ingredients in a pan,and let softly boil untill the molasses have melted and it reaches a syrupy consistency.
Some people add at the end, a bit of cornflour to thicken.
I prefer it without.
I like the way the Picarones soak in the syrup!
Place three Picarones in a deep Bowl and add the Molasses syrup to taste, a little drizzle or completely covered.
You can also garnish with candied Orange peel and some dark bitter chocolate shavings.
Will be doing this Picarones Tomorrow Sunday as a Treat for the Family.
This is a Winter dish,that we cook when it Rains non stop for at least a week !it is one of the anticipated pleasures of a Chilean Winter.
Traditonal Chilean Picarones recipe
Thanks to my mum !
Will post photos  soon

We are still in Partridge Season,so this soup will make the most of its lovely meat,

served with Kelp&Potato Dumplings.

I have posted photos of how to cook this soup and recipe.

Recipe for Kelp&Potato Dumplings


1/2 kg potato good for Mashing

300 grams Kelp ( you can get Fresh from the beach or Dry from a Chinese store)

1 Duck Egg

Sea salt

Freshly ground White Pepper

Spelt Flour or any flour-I like spelt flour because it is earthier tasting and healthy.

Peel,wash and cook Potatos. Mash them with some Butter and season.

When still very hot, add Duck egg and beat, add the chopped Kelp, season,then start adding the flour until you get a mash that is ok to mold with fingers.Make dumplings in the shape of a Quenelle or ball.

In a pan,boil  salty water and reduce to medium low heat,add your dumplings and take out once they are floating, set aside.

To serve,pan fry in a medium heat with oil, season,until golden and crispy.

For Partridge Soup


1 Partridge&gibblets per person

1 unpeeled carrot cut into chunks

3 bay leaves

Sprig of Thyme

Pinch of whole peppercorns

3 unpeeled  Whole shallots

Bunch of chives

Garlic Cloves Whole

Sea salt Flakes

Freshly ground pepper

Pinch of white pepper

1ltr good Chicken stock or veggie stock

Sear Partridge,Shallots,garlic Cloves and bay leaves in pan with oil,season well.

Place Partridge in Pot with all the ingredients and add stock, bring to boil and then simmer until tender, around 1 hour .

Remove Partridge&shallots from Pot, set aside.

Pass the stock through collander,reserve.

For serving soup

Place some Kelp in middle of plate, Dumplings around and the shallots&carrots

Place Partridge on top and finish with the stock.

Make sure it is very hot and you could always add some Chile for heat.


Copyright@Justlovefood Leith 2012


Quail Egg&Pickled Onion Space Raiders and Smoked Paprika Dust

This recipe came about today while peeling Quail eggs.

It tastes quite nice .

For the recipe you will need 12 boiled Quail eggs,peeled

A bag or two of Onion Pickled Space Raiders, we like this flavour , but you could choose Beef or Spicy flavour

Place Egg in between two Space raiders, dust with a little Paprika, sea  salt flakes, a little Lemon Thyme and enjoy !

eggs from @ochilfoods


“Cacho de Cabra” is a Chilean Chile, with great Aroma,a balanced heat,great colour and BIG in Flavour

Experimental Crops Timeline in Photos

This type of Chile is unique,Bred and Born in Edinburgh with New World Heritage.

We will be ready to start taking orders as from next Spring 2013 !

You will be able to order Fresh Chiles/Smoked at

If you would like to try before ordering,just give us a call


@Justlovefood Leith MENU

Thor my son and a poor shark caught in a Market in Chile,Valparaiso.

The shark was landed and eaten whole by the local Fishermen.Thor and Shark


Seaweed & Conch Broth

Oak Smoked Pulled Venison & Wild Seasonal Trimmings

Drunken Cake & Cream

Seaweed Choc’s & Wild Tea

Copyright@Justlovefood Leith 2012


Will Post description of Menu and Location as soon as, and start taking bookings.

Thank you!

The sun is shinning and Clear Skies ! ( well with some clouds ! ).

Having a Hot cup of coffee x

SCOTTISH SEA URCHINS Three Ways-Chowder-Ceviche-Deep Fried

A family recipe adapted to Scotland’s Produce.

ALL INGREDIENTS, including measurements
·1Sea urchins in shell ( less than 12 hrs out of the water)1 per person.
·2 Fresh seaweed ( red lettuce,dulce or/and sea lettuce)
·3 Heather Ale ” Fraoch”
·4 Smoked chiles ( for making paste with extravirgin rapeseed oil)
·5 Maldon sea salt ( for grinding)
·6 Wild garlic ( stems, leaves and flowers )you could use dry as well
.7 unsalted butter ( one block)
.8 2 limes
.9 Shallots ( a handful )
.10 White peppercorns ( for grinding)
.11 250 ml of double cream
.12 Sunflower oil ( for deep frying )
.13 Extra virgin rapeseed oil ( for ceviche and chili oil drizzle paste)
.14 Spelt flour ( or plain flour for making batter )
.15 Oak chips ( for smoking in the wok)

METHOD:Preparation of sea urchins in shell
·7 -Open Sea urchins ( as you would a soft egg in shell) , drain in a container and reserve the juice , this juice will be your stock for chowder and ceviche.(use fine plastic sieve for this ).Ideally you will want to open all the shells in one go , and this will take around 20 mins.
– Remove the flesh from interior of shell , using a little bone spoon, carefully folowing the contours of the shell where the flesh is atached , so as not to break it.
Make sure there are no pieces of shell atached to the flesh.
Put the Flesh of sea urchin ( or Togues ) in a deep plate , making sure that they are covered in its own juice.
The seaurchin flesh is divided in 5 tongues , consider one tongue for the ceviche, one tongue for smoking, one for deep frying and the rest for the chowder .
·8 Ceviche
Make a salsa with chopped wild garlic ( chop by hand with sharp knife and use the stems and leaves) , freshly squeezed lime juice , freshly ground white peppercorns ,freshly ground sea salt , extra virgin rapeseed oil and some of the reserved sea urchin juice .( this juice will have to be sieved before using ).
Mix well in a ceramic container , add the sea urchin flesh , fold and leave to rest in the fridge for 5 to 10 mins.
use 100grms of chopped wild garlic to 100 ml of rapeseed oil to 80 ml of sea urchin juice , 50 ml of lemon juice , and salt and pepper to taste.
This will take around 10 minutes
serving :spoon one or two tongues on the plate and top with a spoonful of salsa , garnish with wildgarlic flower.
·9 Heather Ale beer batter deep fried
Pour in a bowl half a bottle of Heather ale , add pinch of sea salt , pinch of chopped wild garlic( you could add some wild garlic flowers to add texture to the batter ),pinch of smoked chili paste/oil.
Wisk in the flour, adding one spoonful of flour and whisking , then add the next , and so on , until you get a thick consistency of batter, with no clumps .
You want it not to be runny , but a slow batter.
Take the sea urchin tongues from the juice , pat them dry and sprinkle with sea salt , and put in the fridge for about 10 mins.( you will do this before preparing your batter , so that the flesh has time to firm up a little.)
Take them out of the fridge
Season the flesh with pepper and dust with flour ,dip them in the batter until completely covered and carefully drop in the hot oil ( 180oC), turn once or twice until golden and floating( 2 1/2 minutes ).
Drain and set on a plate covered with paper for draining excess oil and sprinkle with a little sea salt and pepper to mantain crispiness .
serving: Place one or two deep fried tongues on the plate , add squeeze of lime and garnish with some chopped wild garlic and chili oil .place on the side a leaf of red sea lettuce.

·10 Chowder
Slice the shallots finely (100 grms) ,sautee them in butter (100 grms) , medium heat , add pinch of salt , pinch of pepper , pinch of chopped wild garlic ,pinch of smoked chili paste.
When shallots are soft , add the rest of the sea urchins ( 400grms)and stir and mix for one minute , then add 200ml of the reserved sea urchin juice , cook for another 5 mins , add the smoked residual sea urchins ,add the double cream , stir , bring back to heat and serve .
Pour in an empty seaurchin shell ( you will rinse with cold water and let to air dry in the fridge, until ready for serving .
serving : set on the plate and garnish with red sea lettuce and wedges of lime to one side of the shell .The chowder will need a spoonful of salsa and a squeeze of lime , serve immediately .This should be the last step in plating the dish, just after deep frying .
We will hot smoke the chilis and sea urchin tongues in the wok , using oak chips.
The Chilis will need to be smoked the day before , it will take an hour to smoke them and then , they will need to be covered in sea salt in a plate and left over night in the fridge .
The sea urchins will need to be covered in sea salt to extract some of the moisture and firm the flesh , then left in the fridge for 30 mins.
Before smoking in the wok , shake all the salt from them.
The sea urchins will be smoked , aproximating the “cold smoking method ” , using a wok.
Wok preparation for smoking the chilis:
Cover the wok with a sheet of double strength tin foil , leaving extra tin foil for later placing a cover to make a complete seal.
Place in the center of the wok, the oak chips ( that have been soaked in water for aprox 10 minutes).Place the wok in high flame until it starts to smoke furiously , turn the heat down to medium heat and place tray with the chilis in the center of the tray or rack .
Cover with the tin foil cover , seal all the edges and smoke for one hour , after 10 minutes, turn the flame /heat to minimum.
Wok preparation for cold smoking the seaurchins:
Same as above, but place in the middle of the wok a tin or metal container ( this container will receive the juices of the sea urchins when being smoked, and this residue of smoked seaurchin will be added to the chowder ) .
Heat the wok in high heat until smoking furiously , take the wok off the heat and place the tray or rack with the sea urchin tongues in the middle of it , without touching, cover immediately with tin foil cover , seal and leave to cook in the smoke and residual heat for 5 minutes.
After , 5 mins, remove cover and let to cool on the rack , until ready to serve.
Seaweed :
On an uncovered pan , melt some butter , and sautee the sea lettuce and dulce until wilted ,add pinch of pepper , squeeze and mould as a base on the plate , where you will place the smoked sea urchin tongue.
serving :place on top wilted seaweed mould , garnish with wild garlic flower , drizzle chili oil and if you prefer , lime juice.

·12Chili paste/oil
In a mortar and pestle , smash the smoked chilis from the day before ( peel the skins off ) , with sea salt and extra virgin olive oil until it becomes a thick paste .
reserve this paste , and use one teaspoon of it to blend with the olive oil to make a chili oil for drizzling .

Total Prep Time: 2 hours and a half

Total Cooking Time:One hour and a half
The plate will be presented in a circular manner , a sea urchin shell with the chowder inside at 1oclock , at its side some neat wedges of lime to squeeze in chowder and over deep fried batter sea urchin or as the personal liking
, then at 7 oclock a ceviche sea urchin tongue , at 9 oclock the deep fired sea urchin tongue , at 11 oclock the smoked sea urchin tongue in bed of wilted seaweed .
The dish will be garnished with wild garlic flowers ( 3 ) , with red sea lettuce ( 3 ) , and drizzles of the ceviche salsa and with the smoked chili oil/paste .
The seaweed will act as a fresh salad from the sea .

Copyright@Justlovefood Leith 2012


Scottish Seaurchin in the Wild

1.bone spoon ( caviar spoon )
2.rack for smoking
3.Tin( for collecting sea urchin juices when smoking)