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Archive for the ‘Black Douglas seasonal recipes’ Category

Baba Ganoush with griled Halloumi and Beetroot salad by Dalziel Douglas from the Black Douglas Coffee House.

This makes a fabulous  starter or light lunch

Serves 2 for lunch or 4 for a starter…I often serve it as part of a middle eastern spread.

Baba Ganoush…

  • Ingredients:
  • 2 aubergines
  • juice of half a lemon
  • 1 teaspoons tahini or more to taste
  • 2 tablespoons sunflower seeds
  • 2 cloves garlic, minced or more to taste
  • salt and pepper to taste
  • 3 tablespoons olive oil
  • smoked paprika to garnish
  • fresh mint to garnish

Instructions:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Lightly grease a baking sheet.
  • Place aubergine on baking sheet, and make holes in the skin with a fork.
  • Roast it for 30 to 40 minutes, turning occasionally, or until soft.
  • Remove from oven, and place into a large bowl of cold water.
  • Remove from water, and peel skin off.
  • Place aubergine, lemon juice, tahini, and garlic in an electric blender, and puree. Season with salt and pepper to taste.
  • Transfer aubergine mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
  • Dry fry sunflower seeds on a low heat until golden brown but not burnt – to decorate when serving
  • When ready to serve, sprinkle with toasted sunflower seeds, some smoked paprika and fresh mint

Beetroot salad – see previous recipe

When you are ready to eat you need to prepare the Halloumi. You should have Beetroot salad and Babaghanoush prepared well in advance

Grilled Halloumi…this is actually dry fried rather than grilled.

Ingredients:

  • 1 packet Halloumi cut into 0.75cm slices
  • Chopped fresh mint

Instructions:

  • Get your frying pan really hot and then place the halloumi slices in it.
  • Leave for 1 minute and check the under side. It should be golden brown. turn with a spatula and repeat on the other side.
  • When golden on both sides it is ready to serve. arrange on plates.
  • Sprinkle with chopped mint and drizzle with extra virgin olive oil.

Delicious!!

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Dalziel Douglas from The Black Douglas introduces us to her amazing Black Currant and amaretto cheese cake

“Try this party piece that will knock your guests pants off!
.

You will need:

  • 1 x 9 inch cake tin
  • 1 x 250 grams dry amaretto biscuits from super market or deli
  • 1 x pack of frozen black currants or forest fruits
  • 125 grams unsalted butter
  • 6oz caster sugar
  • 250grams mascapone
  • 250 grams Greek yogurt
  • few drops of top quality vanilla essence

Instructions:

  • Defrost berries a room temperature 2.5 hours before.
  • Melt butter in a pan
  • Grease and line tin
  • Crush amaretto biscuits and mix with melted butter
  • Press biscuit mix into tin.
  • Mix yogurt, vanilla essence, mascapone and 3 oz sugar
  • Spread mascapone mix onto biscuit base.
  • Put berries onto mascapone mix
  • Shake remaining 3oz sugar onto berries.
  • Refrigerate for 2 hrs

This can be quite difficult to cut, so remove from tin onto plate first (leaving base of tin under cheesecake). Cut with a large kitchen knife and press blade through biscuit base slowly and carefully applying maximum, even pressure.

This goes very nicely with espresso and a cointreau or amaretto liqueur.”

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Butter Bean Hummus from Dalziel Douglas from The Black Douglas Coffee House. “I made the most amazing butter bean hummus for the restaurant this week…unmistakably top notch!”

Ingredients:

  • 1 x tin butter beans
  • 1 x heaped soup spoon dark tahini
  • pinch Maldon Sea Salt
  • half teaspoon smoked paprika
  • extra virgin olive oil for texture and taste…or water!!!
  • a small squeeze of lemon or lime and more to taste
  • fresh ground black pepper
  • 3 x dried rose buds, crushed and powdered if available. I get mine from Jing Tea
  • 1 X roasted quarter head of garlic
  • 1 handful sunflower seeds
  • 2 X generous soup spoons of cumin and coriander dry toasted and crushed

Instructions:

Put all raw ingredients in a large bowl. dry fry cumin and coriander seeds and then pummel in a pestle and mortar. Roast 3 cloves of garlic in their skins in the oven at 180 until soft. squeeze the soft insides into the bowl. The oil or water is to loosen the mix and make it easy to blend. I prefer to use strong extra virgin olive oil. Dry fry sunflower seeds until golden brown.

BLEND UNTIL SMOOTH. add more olive oil and lemon to taste. I like to serve this stuff with grilled or fried halloumi and green herb salad with pomegranate seeds. garnish with a few rose petals and sunflower seeds.

Delicious.

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If you are learner in the kitchen this is a great place to start as it is a cinch and tastes delicious.  Perfect for the veggies out there.

Ingredients:

  • 1 x packet of puff pastry
  • 8 x large organic portabello mushrooms
  • 1 x bunch fresh tarragon or handful of dried tarragon
  • 4 x plump cloves garlic
  • 2 x organic leeks or 1 x red onion
  • butter
  • olive oil
  • salt and pepper

Instructions:

  • Set oven to 180/gas mark 4
  • Grease a large roasting tin with butter roll out the pastry so it fits into the tin bake until pale gold and puffed up.
  • Slice garlic and saute in butter (set aside)
  • Slice mushrooms and saute in butter (set aside)
  • Slice leeks and saute in butter.  Then mix above together and add tarragon, a pinch of salt and several twists of black pepper.
  • Mix again and put mushroom mix onto pastry leaving an inch around the edge free of filling and stick back in oven for another 20 mins until outer edge is deep golden and more puffed up.

Serve with a dry white Sauvignon and a delicious herb salad.

Herb salad – ingredients

  • 1 x bunch coriander
  • 1 x bunch dill
  • 1 x bunch rocket
  • Strong extra virgin olive oil
  • Fresh lemon juice
  • Pepper and Maldon sea salt

Instructions:

  • Wash and chop herbs add olive oil, lemon juice, pepper and salt to taste
  • Toss and serve

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Partridge are two a penny at the moment and what is so wonderful about them is that they are THE perfect size for one per person. They look super on the plate at a dinner party. This is a stunning Burns night (Jan 25th) feast to wow your friends and enemy’s with.  Partridge wrapped in bacon and stuffed with a haggis, fresh herb and garlic mix. Unbelievably delicious. You can serve this with a celeriac and potato puree, savoy cabbage with garlic and ginger or red cabbage with juniper. Because they are small partridges are quick to cook so for this special dinner you need to have everything prepared before you put the partridges in the oven.

Celeriac puree: ingredients

  1. 1/3 celeriac to 2/3 potato.  If you’re absolutely mad about celariac then do half and half.
  2. Butter
  3. Add salt and pepper to taste.
  4. Cream or milk
  5. Nutmeg.

Left over mash is great for making fish cakes and other vegetarian delights so don’t worry about having slightly too much. Toddlers love it with a bit of grated cheddar on top!

  1. Peel your potatoes and celeriac. Put your spuds in a large pot and cover with cold water. Bring to the boil and then simmer until soft.
  2. Do the same with the celeriac in a seperate pot. Celeriac cooks more quickly than potatos because it is less dense.
  3. Drain the veg when done and put back on the hob in the same pot this time on a low heat and shake vigorously to dry out. There is nothing worse than water logged mash. When plenty of steam has evaporated and it looks like it might start sticking to the bottom switch the heat off.
  4. Add half to a whole pack of butter and allow to melt and mix in  loosely.
  5. Add a tea cup of milk or cream and START MASHING.  Finally, when as smooth as possible add salt and pepper to taste and a touch of grated nutmeg. Mash can now be set aside and reheated on the stove or in the microwave

Partridge and haggis stuffing (for 4): ingredients

  • 4 partridges. Clean out with water in the sink and set aside.
  • 1 small haggis from your butcher
  • Fresh thyme, rosemary or sage
  • 4 cloves of garlic
  • 1 onion
  • 4 rashers of streaky bacon
  • olive oil
  • 16 rashers of streaky bacon to wrap partridge

Take the haggis and squeeze inside out of skin into a bowl. Discard the skin. Chop onion and gently fry in olive oil until soft and set aside.

Chop garlic and gently fry in oil – set aside.

Chop bacon, fry and set aside.

Chop rosemary and/or thyme.

Mix everything together in a bowl and then START STUFFING!! Grab a handful of the haggis stuffing mix and start ramming it up the arse of the bird. Wrap each stuffed partridge in bacon – the partridges need to be completely covered, so too much is better than too little. When it comes to eating them you don’t have to eat all, if any of the bacon. Four rashers should be more than enough for each partridge. They are now ready to roast. Put the birds into a buttered oven dish uncovered.   Get the oven really hot – at least 200 and then put the partridges in for 25mins.

Take out and cover with foil for 5 – 10 mins before serving. While the partridges are in the oven, do your cabbage.

Savoy Cabbage with garlic and ginger: ingrediants

  • 1 savoy cabbage for 4 people
  • 1 large clove garlic
  • one small chunk of fresh ginger
  • butter

Bring a large pot of water to the boil with a pinch of salt. Take the outer leaves off and cut the cabbage into 4 quarters. Drop the quarters into the boiling water and boil for 5 mins. The cabbage should not be overdone. When cooked take out of water and drain on a towel. Finely chop a peeled clove of garlic and a small chunk of fresh ginger (no need to peel). Gently saute in butter until soft.

Corsely chop the cabbage, mix into the garlic/ginger butter and fry a bit more (about 2 minutes).  Add some freshly ground black pepper and it is now ready to serve.

Or

Red Cabbage with juniper: ingredients

  • 1 small red cabbage. Red cabbage is very dense and so goes a long way
  • 2 large glasses of red wine
  • 10 juniper berries
  • 1 orange
  • 1 dessert spoonful of dark muscovado suger, add more to taste.
  • 6 cloves

Slice you cabbage fairly finely and put into large pot with the red wine.
Add a dessert spoon of dark sugar, the zest and juice of an orange, 10 juniper berries and 5 cloves and thoroughly stir.  Cover the pot and on a high heat cook the cabbage for about 10 mins – 15 mins. It is now ready to serve.

To start have something really simple like plain watercress salad with extra virgin olive oil and a little lemon juice. To finish have a creamy cheese like vignotte with quince jelly or an apple tart with cream and a shot of single malt whiskey.

Serve the partridge, Cabbage and Celeriac mash at the table with red currant jelly and good french mustard and the most expensive bottle of red you can afford.

That’s all folks xx

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A report in the Grocer this week shows that cash strapped shoppers are buying less and less jam and marmalade.   The cost of sugar has almost doubledfrom 2008 to 2009, and higher fruit and packaging costs has seen an increase in the price of a jar of marmalade.

But don’t let these rising prices affect your saturday morning ritual.  This is the perfect time to make your own.  If you don’t have the kit you can order all you need online at Lakeland.

Makes around seven 1lb jars, depending on the size of your oranges.

Ingredients:

  • 9 whole, unpeeled Seville oranges
  • Sugar
  • 12 jars
  • Stainless Steel Preserving Pan

Method:

Wash the oranges and put into a large saucepan with enough water to cover them well. Simmer for an hour, change the water and simmer for a further hour until the oranges are so tender, a pin head will easily pierce the rind.

    Remove the oranges, allow them to cool and reserve the liquid. Take off the peel and slice into shreds. Cut up the pulp, discard the pips and weigh.

    For every 400g pulp, allow 600g sugar and 500ml of the reserved liquid, made up with water if needed. Put the pulp, sugar and liquid into a preserving pan and stir over a low heat to dissolve the sugar. Add the peel and bring back to a fast boil for 10 minutes.

    Begin testing for a set. When the desired consistency is reached, skim, turn off the heat and leave to cool until a skin begins to form. Stir to evenly distribute the peel, then pour into warm, sterilised jars, cover and seal.

    Source: Lakeland

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    Gluten free bramley apple and almond cake by Dalziel Douglas from The Black Douglas Coffee House.

    Lots of my customers are trying to cut back on wheat and this is a great way of doing so without taking away the pleasure of having a great coffee and lovely slice of cake.

    • 3 Bramley apples – peeled, cored and cut into chunks.
    • 4 oz ground almonds
    • dash almond essence
    • 3 oz polenta
    • 1 pack of butter
    • 6 oz muscovado sugar.
    • zest and juice 1 lemon or orange
    • grated nutmeg
    • 6 eggs – separated
    • mascapone, cream or custard

    Set oven at gas mark 4, 180 or 170 fan oven.

    Grease and line with grease proof paper a 9 inch spring form cake tin.

    Melt butter.

    Mix with all ingredients together except egg whites. Put egg whites into large bowl and wisk into soft peaks. Egg whites whisk better if they are at  room temperature rather than cold. I hold bowl on hob while whisking because the warmth from the oven helps you get more volume. Fold the whites carefully into the apple mixture and pour into cake tin.

    Bake for about 50 mins or until golden, then turn down oven to 130 or gas mark 2 for another 40 mins to dry out a bit more without further browning.

    Leave cake to cool in tin and then carefully remove from cake tin base onto plate. I used two large spatulas to do this.

    Serve with a dollop of mascapone, double cream or custard. This can be served hot or cold.

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