Monthly Archives: October 2012

Cartoon expressing the sentiment of having a Lobster Chippy in Leith.

Usually you will go for a chippy after having a beer or two and on your way home.

For those who not know the expression “lets go for a Chippy”, it means a piece of Deepfried Fish/Chicken/sausage/blackpudding and other Scottish delicacies served in a piece of paper,with chips( hand cut) salt and chippy sauce ( a secret blend of brown sauce, with vinegar, only to be found in Edinburgh).

The chippy lady will ask you …you want salt n’,sauce with that ?

Say ..YES …and you will taste heaven


Will post recipe tomorrow,very easy street food !


You will need per person:

1 whole Lobster tail

3 Potatos

Flour/cornflour,half and half


Chippy Sauce


Marine soupTraditional Marine soup called Paila Marina

You can find this dish all along the Chilean coast,anytime any day.

It will vary depending on seasonality of seafood and location.

It will usually have also Goose Barnacles,and Piures(sea squirts or anemonas) as well as cholgas ( a white type of mussel,like a cross between a mussel and an oyster ! absolutely delicious,my favourite!)

It is a party of seafood,Fish and seaweeds cooked in a clay container and served from the oven or stove directly to you at the table.



Allow 5 units per person of the list below,because it is a Feast !

Spoots / Razor Clams







Crab Claws,2 per person

white crab meat,1/2 crab per person

Kelp,a handful per person,cut into fine strips(shredded).

Fish fillets,could be Hake,Bass or Conger eel. Make sure it is a fat fish ,you want to have really thick and meaty fillets.

Allow two per person

Homemade Fish Stock

White onions cut in plume,1/2 an onion per person

Peeled Boiled potatos,1 or two per person

Dry Oregano

Sea salt

Freshly ground pepper

Fresh coriander

1 whole Chile per person.Slice the Chile twice from top to bottom,so that it resembles a starfish,but it retains its shape.

Peeled tomato,1/4 tomato per serving


Saute onion in oil with dry oregano,salt and pepper and the peeled tomato on high heat until a bit soft

Add the prawns,cockles,mussels,scallops,oysters,clams and stir

Add one cup of boiling fish stock,reduce heat to medium and cook for 5 minutes.

Pour the contents carefully In a deep clay dish ,then add the Crab Claws&Crab meat and the fish fillets as well as the peeled boiled potato( make sure it is a hot potato), and the Kelp( cut into fine strips).

Place in a very hot oven(240C) until it bubbles,around 10 to 15 minutes

Take out, place on a plate and add freshly cut coriander and serve with wedges of lemon and a whole Chile.

It is very simple but delicious

Enjoy !!!

Today we had a family day,no cooking, no recipes…just took a walk in the water of Leith and went to visit this tiny cemetery in Leith, where we found beautiful Tombstones with amazing symbols,we would like to share the photos because we think that they are beautiful.

On the way back, as usual , we did come up with a great idea for a sausage, will develop this next two coming weeks,I think it is a total winner !

Actually really exciting!

Well, here are the photos perfect for Halloween will look into some bone candy recipes !!!

Enjoy !

I would like to share an Old Traditional Scottish Stovies recipe,handed down to me by another good friend,so here it is It is so good just as simple Stovies.

I made it some years ago in a Leith Pub I was working in,and customers loved it ! well so did I!!!

It is Delicious and so simple


1kg Mutton,diced into chunks and from the shoulder ideally.You want a mix of lean meat , some meat with fat and some with conective tissue( gelatinous finish when cooked) .

1kg of Lamb/Sheep bones,already cut in rings.Some to cook the meat with and enhance the flavour & Deliver Jelly ! Ask your butcher.I always use Mr. Findlay’s from Portobello for anything a bit different,and he always delivers.

1kg Potato ,Raw, peeled and sliced into rounds,not so thin, not so thick.  a waxy potato will do for this.You want them to retain their shape.

10  Rosemary Sprigs,freshly cut.You will only use the leaves,not the stems.

10 Big Garlic Cloves.Try to get them from a Speciality store

250 grams unsalted butter.

3 Big White cooking onions,sliced in Plume

5 fresh Bay leaves

2 Pints of beer,ideally Real Ale of your liking

2 nips cognac,make sure it is a really good one.

Pinch Of Nutmeg

Sea salt Flakes

Freshly ground White Pepper

Freshly Ground Black Pepper

Oil for searing meat

Freshly Ground Pink Pepper to be used at end for a little sprinkle on top only.


In a pan sear meat in hot oil,season after searing.You want nice caramel colour searing in your chunks of mutton.set meat aside.

In the same pan where you seared your mutton,add some of the butter and saute your garlic,onions,Bay leaves and Rosemary,season with salt and pepper and Nutmeg.

Mix meat with onions mix.

In a tray in the oven,cook your bones with seasoning at 220 C until golden.

Always season your bones when roasting.

Place the Mutton&Onion mix in a deep pot, add the bones,put fire to max, and then add the Beer&Cognac. Bring to the boil, reduce heat and simmer for 2 hours.

In a big deep tray put some butter cubes on the bottom,add a layer of the raw potato slices.Then add layer of Mutton&onions mix, add another layer of potato,some more butter,some more mutton,then more potato.

Finish layering with Potato

In Between layers, add sprinkles of Fresh rosemary leaves.

Once you have finished layering the Stovies, pour the liquid left in the pot carefully, adjust seasoning,cover with tin foil and bake in oven at 180 C for 2 hours.

Uncover and and cook for a further 1 hour  or until golden

You want your Top layer to be Potato with a nice colour.

Let to rest a bit before serving.

Sprinkle the Pink pepper on top before serving

You could serve this Stovies with some local Steamed Kelp or seasonal veggies of your liking.

Seaweed goes so well with Mutton and Potato!

Enjoy !

Traditional Scottish Stovie Recipe

cartoon by @Justlovefood,Leith 2012
EMPANADAS are the best street food to come out of Chile and so versatile.
Traditionally eaten for Independence day and Week ends,when usually the start of the meal will begin with an Empanda cooked in a Clay Oven.
You can fill them with whatever you fancy, from Beef to Seafood or Veggies.
This recipe calls for Scottish Venison or Scottish Beef
For the Filling you will need:
1 kg  Venison( 700 grams Venison / 300 grams Minced Pork Collar).You can get the venison from your local butcher,or Topside or Sirloin,chopped by hand to a chunky mince.
2  Onions chopped in little cubes( 2 Big White Cooking Onion,around 2 cups)
2 Garlic cloves,chopped finely
4 Spoons of Oil( rapeseed oil)
Raisins,but for Venison use dry Cherries or Cranberries( soaked in Whisky ! obviously !), this will give it a bit of sweetness.
1 cup of good Beef stock or Venison stock- Make your stock with pure Beer or if using ready made, dissolve it in warm beer,a great option is Innis & Gunn Original Oak Aged Beer.
1 tea spoon Marmite
1tea spoon ground cumin
4 Bay leaves
Pinch of Nutmeg
1 teaspoon oregano or marjoram( Dry)
1 teaspoon of Chile Powder
1 tea spoon of Paprika
1 teaspoon Sea salt
Freshly ground pepper to taste
Kalamata Olives( One per Empanada, and remove the stone)
6 Hard Boiled Eggs( Ideally Duck eggs, I just Love them ! ).
1 Egg for egg wash
2 Nips single malt
Soak the Dry Cherries in a bit of boiling water with the single malt until they plump up.( around 1 Hour).
In the meantime prepare the meat and the rest of the ingredients.
Finely dice the Venison/beef meat and mix with the minced Pork.
Fry the meat in oil and all the seasoning,( pepper, salt, Bay leaves,Cumin, Oregano,Paprika, Chile Powder,pinch of nutmeg )when brown add the onion and garlic and continue frying until onion turns translucent.
Add the stock and the reserved water from the soaked cherries, also add the marmite and  English Mustard, stir, bring to boil.
Reduce heat and cook for about three hours in simmer mode or the lowest heat.
Add the cherries, stir and take off heat.
When cool, place in airtight container in fridge,reserve until next day.
It is very important to do the filling the day before, in this way all the flavours mature and become so much tastier.
Next day…….
Prepare the dough
Boil the eggs,peel and cut in two halves ( one half egg per Empanada)
Prepare the olives ( One Olive per Empanada )

Ingredients for the Dough
1 kilo Plain Flour
1 Spoon full of Baking Powder
1 tea spoon Hebridean Sea salt
200 grams Lard ( from Pig)
1 teaspoon Butter ( Just makes it nicer ! )
1cup of Milk
1/4 cup of Innis & Gunn Original Oak Aged Beer – Beer for dissolving the salt.
1 tbsp cornflour
To make the dough, place the flour on a kneading surface in a pile and make a hole in the middle, like making a Volcano crater.This crater is to pour later all the rest of the ingredients.
Mix beer and salt and bring to boil in small pot.At the same time, melt the lard in a different pot in slow heat.When both are hot, pour in crater of flour and mix well,then add the milk and knead softly with your hands until smooth and blended.
You want a soft and not sticky dough.
Let rest for 1/2 Hour
Using a rolling pin, roll dough  enough to divide in two.In this way it is easier to roll and then cut your Rounds about 2 to 3 cm in thickness and around 20 cm in Diameter.
Once you have all your dough rounds, spread all of them on floured surface. Start placing a heaped soup spoon of filling in middle of each round, the half of boiled Egg and one Olive.
If you really like Olives like I do, use two ! or three !
Wet the outer dough circle ends with warm water, fold and press to close.
Once the circle is closed, wet sides and fold over towards center.
You are trying to make a square shape out of a circle.
Then wet the bottom and fold towards the center, in between the side folds.
Or you could do a Triangle shape.Triangle shapes are used to indicate that the Empanada is extra hot !
 Brush the Empanadas with Egg wash or warm Milk, pinch with a cocktail stick 2 or 3 times and place in buttered and floured tray. Cook in moderate heat ,oven( 200C) for about 40 minutes, until golden and crisp !
Serve on its own or with a nice Hot salsa or Pebre on the side and a nice Glass of Cider – we would drink Chicha in Chile, but a good strong Apple cider will do just Fine !
Well now  I am absolutely drooling !
meeting tomorrow to develop this recipe commercially !
cross fingers it all goes well
Thanks for Reading this traditional Adopted Scottish recipe.
Big Thanks to my Mum, sister and Nanny Eliana !
Copyright@Justlovefood Leith
Adapted family recipe to Scottish inspiration, as you can tell, the French Love our Haggis ! who could blame them, tasty and cute !

haggis (HAG-ihs) – Haggis is a Scottish dish made from sheep’s offal (windpipe, lungs, heart and liver) of the sheep, which is first boiled and then minced. It is then mixed with beef suet and lightly toasted oatmeal. This mixture is placed inside the sheep’s stomach, which is sewn closed. The resulting haggis is traditionally cooked by further boiling (for up to three hours).

This is the most traditional of all Scottish dishes, eaten on Burns Night (25th January; the birthday of Scotland’s national poet, Robert Burns, 1759-1796) and at Hogmanay (New Year’s Eve). Haggis is traditionally served as “haggis, neeps and tatties”. The neeps are mashed turnip or swede, with a little milk and allspice added, whereas the tatties are creamed potatoes flavored with a little nutmeg. To add that authentic touch, consume your haggis, neeps and tatties with a dram of good whisky.

History: There are no actual records, as far as we are aware, of the origins of haggis, as we know it today. The first known English cookbook is The Form of Cury (cookery), written in 1390 by one of the cooks to King Richard II. It contains a recipe for a dish called Afronchemoyle, which is in effect a haggis. The haggis became well established in the Scottish culinary scene, not as a star dish but as an everyday staple. Like a lot of other foods, haggis probably came about because the raw material was available and it had to be made into a more acceptable form.

Author Clarissa Dickson Wright in her book The Haggis – A Little History makes a case for haggis originally being from Sweden. Scandinavians from Sweden eat haggis with great relish and invariably remark on its resemblance to a dish in their local cuisine. Relations between Scotland and the Nordic world go back to the 9th century. Norsemen, raiders at first, very soon became settlers and farmers. It was late in the 15th century before Orkney and Shetland finally ceased to be dependencies of the Danish crown. The impact of the Norse was far greater than that of the French; they are part of Scotland’s historic fabric. The root of the word haggis is not from Latin languages, and its origin appears to be Scandinavian. There is no doubt that the word haggis is related to such words as the Swedish hagga, meaning to hew or chop; and the Icelandic hoggva, with the same meaning. 

Reference found in :

We made this soup in the kitchen when we sold all of the soup of the day and had to come up with a quick and different one using what was available in the Pantry

Haggis&Potato&Marmite Soup with Watercress and a Poached Duck egg on top


Haggis,around 500 grams

Potato,peeled and cut into squares,about 5 medium size

Shallots,5 chopped finely

Spring onions ,5 will do chopped coarsely

1 teaspoon of Marmite

1 teaspoon of English Mustard

1 nip-25 ml- of Single Malt Whisky,we used Macallan 12 year old, you could also use cognac.

1 Liter of good Beef Stock,could be Veggie or chicken

Freshly ground White Pepper

3 Cloves of Smoked garlic

Sea Salt Flakes,like Maldon or Scottish Seasalt ( Hebridean sea salt)

Bunch of Fresh watercress, for soup and then garnish

Duck Egg,poached

Unsalted Butter


In a pot  at medium heat, saute the shallots,spring onions,garlic until semi soft, then add the potato cubes,stir, Season with Salt and Pepper, keep cooking until shallots become soft.

Put Heat to high, add the Whisky, stir.

Reduce heat to medium again.

Add the Haggis,cook until soft and blended with all the  rest of ingredients, add the stock, stir.

Add teaspoon of Marmite, teaspoon of English Mustard and stir, bring to the boil and then simmer until potatos are soft.

Add The Watercress, stir.

Blend with a Hand held blender, taste, adjust seasoning, keep warm.

For serving, use deep bowls, garnish with a Duck poached egg on top and some nice Watercress little bunch, serve hot with nice Artisan Bread and butter.

Sprinkle some Sea salt flakes & pepper on top of the Poached egg.

Copyright@Justlovefood Leith  August 2012