Recipes

Plum and Ginger Clafoutis

This is a great French classic usually made with ripe in season black cherries, here we use marinated plums and root ginger, you could also use apples and cinnamon.
8 small ripe plums
1 tablespoon finely chopped root ginger
2 tablespoons caster sugar

for the clafoutis batter...
100g plain flour
80g caster sugar
1 vanilla pod (scraped) or ½ teaspoon essence
225ml ½ cream ½ milk

Cut plums into six wedges. Mix in root ginger and sugar and marinade for two hours (or overnight).
Mix eggs caster sugar and vanilla then add the milk and cream. Mix to a smooth batter (this can be kept refrigerated overnight.
Arrange plums in an individual or large ovenproof dish pour over batter then bake for 20-25 minutes.
It should rise like a soufflé, test with a wooden skewer (when it comes out clean it is cooked).
Dust with icing sugar and serve immediately with cream if desired.

Baked Venison in a Skirlie and Bacon Crust

2 x 200g pieces of trimmed matured venison haunch.
120g minced pork.
120g oatmeal skirlie mix.
5 tablespoons double cream.
1 finely chopped and sautéed onion.
1 tablespoon chopped flat leaf parsley.
3 crushed juniper berries.
4 smoked streaky bacon rashers.

Season venison with salt pepper and crushed juniper berries.
Dust with flour and quickly pan fry in a very hot pan for 30 seconds on each side.
Remove and let cool.
Mix oatmeal stuffing with pork mince, chopped onions, parsley and cream to form a pastry like paste.
Roll out between two sheets of cling film then wrap venison neatly.
Wrap with the streaky bacon and dust with flour.
Pan fry in a hot pan for five minutes then put in the oven for 8-10 minutes.
Let the venison rest for 10-15 minutes before slicing.
Serve with red wine and game/beef jus or on its own.

Smoked Haddock and Leek Crumble

We serve as a starter but also great for lunch served with mashed potatoes or salad

3 fillets of naturally smoked haddock deboned and cut to a one inch dice (not the yellow dyed stuff)
1 green leek (keep the green and white bits separate)
1 onion finely diced
250ml double cream
50 ml milk
50g butter

For the crispy crumble mix…
65g soft butter
125g flour
pinch black pepper
1/3 tsp salt

Mix all crispy crumble ingredients until a bread crumb consistency.
Put in a large frying pan and cook on a medium heat stove stirring with a wooden spoon all the time for around 15 minutes until the crumble feels dry and crisp, do not colour.
Take from the heat and set aside.
Sautee onion and white leeks in butter until soft then add the cream and milk.
Cook for two minutes then add fish and simmer until cooked, do not boil.
Add green of leek and simmer for a further minute, season to taste.
Put into serving dish then top with crispy crumble and serve.