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Recipe

Sea urchin

Sea urchin and Velvelt swimmer crab with buttermilk&mint,cooked on embers with salted Rhubarb and cucumber

This was our participating dish cooked on fire  for @cannonball 2013

http://www.visionarydining.com/event-registration/ccs-cannonball-2013/

If you would like to participate,register below :

http://www.visionarydining.com/event-registration/ccs-cannonball-2014/

CANNONBALL 2014 – 100 best places to eat in the UK.

Our Participating dishes for Cannonball chef run 2014 :

STARTER

Sea bass & Bream Livers& Samphire& pickled gooseberry,smoked with apple chips:

MAIN

Hand dived King Scallops&Spoots&Oyster ceviche with Lobster cooked on volcanic stones and @Exmoor caviar

Check out this amazing video of the Scottish run ,sublime experience,humbling and highlight of our culinary journey , enjoy because we did !

http://www.youtube.com/watch?feature=player_embedded&v=VZOjPvmznuY

INGREDIENTS

Sea Urchins 3 per person ( this quantity will vary, depending on the season.Sometimes the roe will be fuller and then you will need less.We used more roe because it was smaller but also full of flavor)

Sea urchin shell,emptied and cleaned

Velvet swimmer crabs 1/2 per person

Buttermilk 1 tablespoon

Mint 1 big leaf per urchin,finely shredded

Chives a pinch,finely shredded

Sea salt 2 pinches

Freshly ground black pepper 1 pinch

Freshly grated Horseradish,1 pinch

1 micro Chile for heat

TOPPING

Rhubarb thinly sliced ( use a thin and small and tender stalk )

Cucumber cut into tiny cubes ( ideally a tender one,scoop all seeds and use the skin too)

Lime,squeeze of 1 lime

Sea salt 1 pinch

FIRE

1 bag charcoal

1 oak log

METHOD

Break the shells from Sea urchins (top side) with a knife as you would a soft egg.

Carefully remove the top shell,drain the juice of the sea urchin passing it through a colander.

Remove the sea urchin roe with a bone spoon,and reserve in their own juice.

This juice is very important to use for flavor.

Make sure that there are no traces of shell or membrane attached to your roes.

Wash the shells making sure you remove all traces of  membrane. This will be the dish where you will cook the roes later.

Drain them and reserve in the fridge.

Boil sea water and quickly place your crabs inside pot and cover with lid.

Crabs should be made sleepy by placing them in ice,so that they do not suffer so much.

Cook for 10 minutes,take out of pot and clean.

This crabs are full of the most delicious white meat in the center of their bodies and the claws.

Dice cucumber,slice Rhubarb and place in container,add a pinch of good sea salt and squeeze of lime,mix and reserve. Leave to marinade for at least 1 Hour.

Start your fire,do not use any chemicals like petrol or others,just sticks,twigs, newspaper to start it.

Add the charcoal and when it is flaming add your oak log.

Wait until it is covered in white ash to cook your Sea urchins.

Add a pinch of sea salt inside shell,then add crab,season,add sea urchin roes with some of their own juice,season,add herbs,add buttermilk,add herbs and season.

Place on rack on fire and cook for 10 minutes until bubbling away.

You can also place them on tray and cover with tin foil to make for higher temperature.

Garnish/Season  with the cucumber&Rhubarb topping and a sprinkle of freshly grated horseradish

They are ready to eat !

SIDES

Barbecued radishes with sea salt and drizzle of star anise infused rapeseed oil

Barbecued cucumbers slices with roasted garlic, greek basil leaf,sea salt and rapeseed oil

Any artisan bread, we made sea salt focaccia warmed on the fire.

Suppliers

Hebridean sea salt @hebseasalt

rapeseed oil @Starkproduce

Sea urchins and crabs supplied by David,who is our local Lobster fisherman in New haven Harbour in Edinburgh.

Cucumber and basil @ClydeValleyToms

Bread @Justlovefoodleith

Micro Chiles @The Filling Place in Easter Road,Edinburgh

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Prietas con Nuez
The secret of a good Prieta is in the treatment of the Onion,it needs to be finely chopped and then leave to rest in granulated sugar and salt for at least 6 hours.
After the time, wash with cold running water,and then compress the onion against the sieve to take out all of the water.This action is called Amortiguada.
Also in the Blood, you want to use fresh blood ideally and not dry. They should include peeled Walnuts,ideally new or green walnuts,but if you cannot get them,less than one year old walnuts will do.
You must peel them.
Some Chiles(ground),sea salt,Oregano(Dry),crushed garlic,cumin(Dry and ground) and black pepper.(Ground)

The Chiles ideally should be dry,smoked and then crushed with cumin seeds and sea salt,and roasted in a metal plate.You could use a Wok. We use Merken and it is just great !

The ideal length should be around 50 cms.Once they cook in the stock, they will shrink a bit. Also it is a great touch to cook it in a Ham stock, with pepper, sea salt, Bay leaf,onion,a couple of cloves and carrot,if you want some celery too.

In the old times or even now,Prietas was something that was made only when a Pig was butchered for the Family,for a barbecue. They would choose the pig,and then make a cut in his neck to allow the blood to flow into a container. Once the container had the blood,they added all of the spices as well as the onion,plus the peeled walnuts or rice.
With this mix, they would fill the tripas/Long intestine of the Pig/Pig casings,which they had previously washed in cold water with salt.
Fill the casings like if you where doing sausage,twist every 50 cms,and tie with thread. and so on.
Ideally you want thick casings from a Pig to withstand the cooking and filling,sausage casings will not work at all,they will split..

When ready, cook in the stock for about 30 minutes,let to cool and then for serving,either pan fry them until you get a slight crunchy crust all over,or barbecue them in charcoal.

1 kg fresh pigs blood
2 big White or Spanish onions( around 300 grams)
250 grams peeled walnuts
2 tsp black pepper
3 tsp ground cumin
1 tsp Chile powder mix
1 tsp oregano
5 crushed and mashed Garlic cloves-It has to be real garlic,like country French or from @Markthegarlic You could also use smoked Garlic or even Black garlic or half and Half

Sea salt to taste
Mix well,taste, adjust Seasoning to your liking,you could also add some cinnamon if you wish.
Fill your casings like sausage,turning them every 50 cms and tying them with thread,thick white butchering one.Do not cut the thread,just tie,let hang till the next Prieta knot,tie and so on,Until you finish,then make a big Knot to secure .
Make a stock with a Hand of pig ( Pernil),some big onion with some cloves stuck to it,bay leaf,peppercorns,chunky carrots,celery,some wine would be nice,Red obviously.
Make the stock,cook until Ham is off the bone,cool down. When it is cool or even cold, add the Prietas,bring to boil and immediately turn to simmer for around 30 minutes.

Pan fry the Prietas on both sides until lightly charred and crunchy. Serve ideally with a Chile mash Potato. When you cut the Prieta,it will flow out like lava,blend with the mash and you will be in heaven. Enjoy Prieta con PureI have added this photo as an example of how they should look.from (resource) www.chile1mas1.cl

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.

Ingredients

Seashell

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

Spoots / Razor Clams

Mussels

Cockles

Clams

Oysters

Scallops

Prawns

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

Instructions:

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 !!!

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

STOVIES / FILLING

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.

Instructions

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
Instructions
Filling
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

Traditonal Chilean Picarones recipe

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

 Ingredients for 10 Picarones or Squash Fritters
Dough:
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
@Justlovefood

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

Ingredients:

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

Ingredients:

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.

Enjoy!

Copyright@Justlovefood Leith 2012

@Justlovefood