Posts Tagged ‘dalziel douglas’

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


  • 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.


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


  • 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.



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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


  • 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!”


  • 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


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.


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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.


  • 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


  • 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


  • 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.


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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Slow cook shin of beef stew by Mumzine gastronomy guru, Dalziel Douglas from The Black Douglas

I served this recently at an event and it was a real crowd pleaser. The trick is to give yourself enough time to cook it really slowly so it just collapses in your mouth.  Put it in the oven in the morning and you will have a real treat for supper.  Shin of Beef is cut of beef from the lower leg of the cow and it is also known as shank. The shin is a cheap cut and costs around £4.25 a pound.  This is a perfect winter warmer for all the family!


  • 1/2lb per person of raw shin of beef cut into large pieces.
  • 1 bottle red wine
  • 200mls beef or veal stock, left over beef juice from a roast or beef stock.
  • 1 red onion – chopped and (sauted in olive oil)
  • 3 cloves garlic – (finely chopped and sauted in olive oil)
  • 2 star anise
  • 6 juniper berries
  • 1 bunch fresh thyme – leaves taken off
  • 125g smoked streaky bacon chopped and sauted in olive oil


  • Pre-heat oven to gas mark 2
  • Completely cover the meat with red wine and some good beef or veal stock in a casserole pot.
  • Add sauted onion , bacon and garlic.
  • Add fresh thyme, star anise and juniper berries.
  • Cover pot with lid and bake for 6-8 hours, checking from time to time that its not drying out and to turn the beef pieces.
  • When cooking time is ended season with maldon sea salt and pepper if you wish.
  • Serve with freshly baked potatos and green salad.

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