An informative day spent with a pheasant pluckers son...at Braehead Food and Cookschool.
Spring has sprung....
Feel like I'm made outta gingerbread aha aha aha...
Yet another wiki'leek and cheddar pie recipe into the public domain.....?
Walking in a brownie wonderland...
A day spent with my favourite suppplier...oh and Daisy the coo!
Icky thump eee bye gum...its mee ma's treacle tart!
Tina Turner and simply the best hot n sour seafood soup.....
A signature dish makes a welcome comeback...
Shellfish spaghetti makes a welcome return to our a la carte menu for spring/summer- its a veritable deepsea world in a bowl and tho its not really food related can I just say....
Go ANDY MURRAY!!!
Check his maw Judy Murray's recipe for Andys Moussaka in the "Think Pink Cookbook...Fantastic Recipes for a Fantastic Cause", sorry Judy but it does look a bit mingin but what the heck its obviously the food of champions!
The book is designed by Stand www.stand-united.co.uk who designed Red onion's logo etc and yours truly's recipe for Shellfish Spaghetti is in it too - its awesome! Next time your in town Andy check it out, its on me.
Roast Shellfish Spaghetti of Lobster,Scallops,Mussels and King Prawns with Lemon,Garlic and Parsley Butter.
1x1lb lobster split and claws cracked.
2xlge handfuls of rope mussels de-beared and scrubbed.
6x med fresh scallops ideally hand dived.
6x king prawns shelled and de-viened.
2x handfuls of cooked spaghetti.
1x lge handful of coarsely chopped flat leaf parsley.
Juice and zest of 1 lge lemon.
3 /4 clove of garlic finely chopped.
2 /3 tbsp good olive oil.
2 tbsp butter.
Sea salt and ground black pepper
Pre-heat oven to its hottest setting.
1.Evenly arrange all shellfish on roasting tray,sprinkle with olive oil to coat shellfish,season with salt and pepper to taste and roast in oven for 12-15 min till nicely browned.
2.In large frypan or wok(big enough to take shellfish but can be done in 2 batches) heat butter,garlic and zest till butter begins to brown around edges .
3.To pan or wok add pasta,parsley,lemon juice, shellfish and roasting juices toss to incorporate shellfish adjust seasoning and serve with salad and crusty bread.
Due to public demand and a very sizeable bung I am happy to release my recipe for Finnan Haddie risotto into the public domain. It has been handed down through 6 generations of Quigleys and can be traced back to my Great Aunt Fannie who created it and who also did the catering at the Battle of Bannockburn! It is ever popular on our menu. Enjoy!
They come in many shapes and guises, some are fat and some are lean, some are thin and some are stupid cricket ball shapes which don’t fit in a bun never mind your mouth!, some are totally succulent hunks of deliciousness’ and most are sadly grim.
Its a food fight and this time the aprons are off!