Category Archives: Blog

SCOTCH BROTH

Ingredients

  • About 1 kg shoulder of lamb
  • 1 leek, trimmed
  • 3 celery sticks, roughly chopped
  • 2 onions, sliced
  • 4 carrots, peeled and chopped
  • 1 swede, peeled and chopped
  • 1 large potato, peeled and chopped
  • 100 g pearl barley
  • fresh parsley
  • sea salt
  • freshly ground white pepper
  • olive oil
  • About 4 litres water
  • 1 bay leaf
  • 4 thyme sprigs
  • 4 pimento seeds

Method

Put the meat in a large pan with the water. Bring to the boil.  Add pimento seeds, bay leaf and thyme sprigs. Simmer for an hour.

Heat the olive oil in large frying pan then add the carrots, onions, celery sticks and leek and sweat them on a low heat for about 20 minutes, until they are softened.

Add the carrot, onion, celery sticks and leek and return to boil and simmer for another 30 minutes.

Add the swede, potato and pearl barley, then simmer for further 50 minutes. Season with salt and pepper.

Serve sprinkled with parsley.

 

Pomegranate Cheescake

Ingredients

  • 150g gingernut biscuits (or Digestive biscuits + ground ginger), crushed
  • 50g butter, melted
  • 400g cream cheese
  • 75g icing sugar
  • 3tsp vanilla extract
  • 200ml double cream
  • 1 pomegranate

Method

Line the base and sides of a 20 cm loose-bottomed or spring form tin with baking parchment. Mix the crushed biscuits and butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.

Beat together the cream cheese, icing sugar and vanilla extract until smooth. Then beat in the double cream until the mixture thickens. Spoon the mixture into the tin and return to the fridge until firmly set.

Carefully ease the spring form tin. Slip the cheese cake onto a serving plate. Scatter half of the pomegranate seeds over the cheese cake. In food processor blitz the remaining pomegranate seeds. Dribble over some of the juice.