Confit Duck with Tomato and Parmesan Salad

Ingredients For the Confit 6 Duck Legs (Optionally Trimmed) Duck Fat 1 Orange Fresh Thyme 4 Cloves of Garlic 100 g Sea Salt For the Salad 4 Large Tomatoes 1 Small Red Onion Parmesan For the Dressing 1 ltr Balsamic Vinegar 1 ltr Orange Juice 100 g Caster Sugar Method For the Confit Start by juicing and zesting the orange into a bowl, roughly chop some thyme and crush the garlic then combine with orange add to the salt.

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Cullen Skink

Ingredients Smoked Haddock Finely Chopped Onions Diced Peeled Potatoes (about 1cm dice) Chicken Boullion/Cube Cream Butter Seasoning Method This recipe doesn’t have any exact quantities and can be scaled to whatever amount you need. You need roughly the same volume fish, onions and chopped potatoes, I generally take three of those plastic takeaway containers you get, fill one with finely chopped onions, one with diced potatoes, and the last one with the fish.

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Haggis, Neep and Tattie Soup

Ingredients Haggis Neeps Tatties Method This is a “leftover” soup. After a traditional meal of Haggis with mashed potato and mashed turnip, you may have a load of leftovers, through the whole lot in a pan and add some liquid (water will do as the haggis has enough flavour any way), bring to the boil and using a whisk or stick blender combine all the ingredients until smooth. You won’t be able to get it perfectly smooth becasuse of the oats in the haggis but there should be no big lumps and the three ingrediants should be completely combined.

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