Lamb & Haggis Meatballs with a Whisky Cream Sauce

January 18, 2018, 4:45 am

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Lamb & Haggis Meatballs with a Whisky Cream Sauce

A modern take on a classic Burns Night Supper - lamb mince and haggis meatballs with a delicious and simple whisky cream sauce. Serve with tatties and neeps.

Servings4 servings

Prep Time10 minutes

Cook Time15 minutes

Ingredients

for the meatballs

• 250grams lamb mince
• 250grams haggis
• 1medium freerange eggbeaten
• 1tbsp vegetable oilfor frying

for the whisky cream sauce

• 1tbsp butter
• 2 shallotsfinely chopped
• 50ml whisky
• 300ml double cream

Instructions

1. Place lamb mince in a medium-sized bowl and crumble in the haggis with your fingers.
2. Add the beaten egg and using your hands, combine the mixture until everything is well incorporated.
3. Form meatballs about one inch in diameter and set aside on a plate.
4. Heat the vegetable oil in a non-stick pan. Fry the meatballs, in batches, for 10-15 minutes until well browned all over. Set aside on a paper towel to drain off any excess fat.
5. Meanwhile, prepare the whisky cream sauce. Heat the butter in a small saucepan and gently saute the shallots until softened.
6. Pour in the whisky and leave it to bubble so that the alcohol burns off.
7. Pour in the double cream and simmer for a few minutes until the sauce thickens.
8. Serve the meatballs and the whiskey sauce with tatties and neeps.

The post Lamb & Haggis Meatballs with a Whisky Cream Sauce appeared first on Elizabeth's Kitchen Diary.

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Oven-baked Honey-Sriracha Chicken Wings

May 6, 2018, 10:53 pm

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Oven-baked Honey-Sriracha Chicken Wings

This simple recipe is made with store-cupboard ingredients but it tastes utterly fantastic! Perfect for watching the game, or a Friday night in with the family.

Servings18 pieces

Prep Time10 minutes

Cook Time25 minutes

Passive Time30 minutes

Ingredients

• 775grams chicken wings
• 75grams runny honey
• 2tbsp red braising sauce
• 1tbsp vegetable oil
• 1tsp lazy garlic puree
• 3tbsp sriracha hot sauce
• 0.5tsp smoked sea salt
• spring onionsto garnish
• limesto serve

Instructions

1. First, prepare your chicken wings. Using a large, sharp knife carefully cut the wings at the two joints, dividing them into a mini drumstick, a wing portion and the tip. Freeze the tips for later.
2. Mix together the honey, red braising sauce, vegetable oil, garlic, sriracha and sea salt in a small bowl.
3. Mix the sauce in with the chicken pieces, reserving about 50 ml (two tablespoonfuls) for later. Toss to coat well and leave to marinade in the fridge for half an hour or so.
4. Preheat your oven to 200 C/ 400 F and line a baking sheet with The Non-Stick Kitchen Foil.
5. Toss the chicken wings to coat again, and arrange in a single layer, well-spaced apart, on the baking foil. Brush the tops with any sauce left at the bottom of the bowl.
6. Bake, in the centre of the oven, for 15 minutes.
7. Turn the chicken wings over once and brush with the reserved sauce. Bake for a further 10 minutes.
8. Arrange the chicken wings on a serving plate, sprinkle with finely sliced spring onions and serve with lime wedges.

Recipe Notes

Food waste prevention tip: freeze the wing tips to make homemade chicken stock at a later date.

The post Oven-baked Honey-Sriracha Chicken Wings appeared first on Elizabeth's Kitchen Diary.

‘Midnight Magic’ Unicorn Cake with Candy Bark

May 31, 2018, 2:08 am

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'Midnight Magic' Unicorn Candy Bark Birthday Cake

Three layers of vanilla buttermilk cake are frosted with purple-tinted white chocolate buttercream and decorated with Midnight Magic Sprinkles. Shards of unicorn candy bark and a purple candy melt drip finish it off perfectly.

Servings8 servings

Prep Time1 hour

Cook Time30 minutes

Passive Time1.5 hours

Ingredients

for the vanilla buttermilk cake

• 170grams unsalted buttersoftened
• 450grams caster sugar
• 5large free range egg whitesroom temperature
• 1large free-range eggroom temperature
• 425grams plain flour
• 4tsp baking powder
• 0.5tsp sea salt
• 225ml buttermilk
• 2.5tsp vanilla extract

for the unicorn candy bark

• 340grams bright white candy melts
• 75grams pink candy melts
• 75grams purple candy melts
• 1tsp vegetable oildivided
• 2tbsp Midnight Magic sprinkles

for the white chocolate buttercream frosting

• 150grams unsalted buttersoftened
• 300grams icing sugar
• 225grams white chocolate
• 3tbsp double cream
• 2-3drops purple gel food colouring

for the purple drip decoration

• 55grams purple candy melts
• 1tbsp double cream

to decorate

• 110grams Midnight Magic sprinkles(less the 2 tbsp used in the bark)

Instructions

for the vanilla buttermilk cake

1. Preheat oven to 350 F/ 180 C/ 160 C fan. Grease and line three 6-inch cake tins with baking paper.
2. With a hand mixer, cream together the butter and sugar until well incorporated.
3. Add the egg whites and whole egg and beat until light and fluffy.
4. Sift together the plain flour, baking powder and salt in a medium sized bowl. Combine the vanilla and buttermilk in a measuring jug.
5. With the hand mixer on low speed, add the flour mixture and buttermilk mixture in alternating increments, mixing until well combined.
6. Weigh out the batter and divide by three so each tin is evenly filled. Spoon into the prepared tins and bake in the centre of the oven for 25-35 minutes. Check after 25 minutes and cover with foil if the cake is browning too much.
7. Leave the cakes in the tins for ten minutes before removing and cooling completely. If the cakes aren't needed immediately you can wrap them in clingfilm tightly and keep in the refigerator for up to three days.

for the unicorn candy bark

1. Melt the candy melts in separate bowls in your microwave, as per the instructions on the packet, or in a heat proof bowl suspended over a pan of barely simmering water.
2. Spread the white candy melts out in a thin layer on a silicone mat or piece of non-stick baking paper.
3. Add 0.5 tsp vegetable oil to each of the coloured candy melts, if needed to thin, and drop by the spoonful over the top of the white candy melts. Use a chopstick to swirl all the colours together.
4. Sprinkle with the Midnight Magic sprinkles, and pop into the fridge to harden. When hardened, carefully cut the bark into shards, and pick a few of the best one to decorate the cake with.

for the white chocolate buttercream frosting

1. Cream together the butter and icing sugar.
2. Melt the chocolate in a heatproof bowl suspended over a pan of barely simmering water. Cool to room temperature.
3. Beat the cooled white chocolate and double cream into the icing sugar mixture.
4. Add a few drops of food colouring, and beat well until light and fluffy.

for the purple drip

1. Melt the purple candy melts along with the double cream.
2. Cool slightly and pour into a piping bag.

to assemble the unicorn candy bark cake

1. Cut the tops of all three cooled cakes off to make them even.
2. Place a little spoonful of frosting on the cake stand to hold the cake in place. Peel off the baking paper and place the first cake layer on the stand, cut side up.
3. Add a generous layer of buttercream frosting, and top with a second cake, cut side down.
4. Repeat with more buttercream and the last cake layer.
5. Cover the entire cake, top and sides, with a thin layer of frosting. This is the crumb layer. Chill for 30 minutes.
6. Frost the cake with the remaining icing, using a ruler to smooth the top and sides, if desired.
7. Decorate the bottom edge of the cake with some of the Midnight Magic sprinkles.
8. Pipe a purple drip around the top edge of the cake, as pictured, and decorate the top of the cake with the remaining Midnight Magic sprinkles.
9. Pick a few of the best shards of unicorn bark to decorate the top of the cake with. Using a sharp knife, carefully cut a slit into the top of the cake to push the candy bark in to so that it stays upright.
10. Serve! This cake will keep, refrigerated, for a few days.

Recipe Notes

FOOD WASTE PREVENTION TIP: Use your excess egg yolks to make this delicious Persimmon & Bergamot Curd from Kavey Eats or Chocolate Lavender Parfait from Tin & Thyme.

The post ‘Midnight Magic’ Unicorn Cake with Candy Bark appeared first on Elizabeth's Kitchen Diary.

Seared Shetland Scallops with Hazelnut Vinaigrette, Pickled Apples & Pea Shoots

August 31, 2018, 11:39 pm

≫ Next: Indian Spinach & Potato Curry – Saag Aloo

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Seared Shetland Scallops with Hazelnut Vinaigrette, Pickled Apples & Pea Shoots

A delicious light seafood starter created by chef Craig Somers and served at The Silver Darling restaurant in Aberdeen, Scotland.

Servings4 people

Prep Time10 minutes

Cook Time5 minutes

Passive Time1 hour

Ingredients

• 16 Shetland scallops
• 50grams pea shoots
• 1 Granny Smith apple
• 1 lemonjuice only
• 85grams roasted hazelnuts
• 60grams olive oil
• 10grams sherry vinegar
• sea saltto taste
• freshly ground black pepperto taste
• vegetable oilto cook

Instructions

1. Slice and core the apple, and cut it into strips. Mix with half the lemon juice and leave to pickle for an hour.
2. Finely chop the roasted hazelnuts and mix with the olive oil, remaining lemon juice and sherry vinegar. Season to taste.
3. Pre-heat a large non-stick pan over a medium-high heat.
4. Mix the scallops with a little vegetable oil and season well.
5. Place the scallops, flat side down, on the hot pan and sea for 1.5-2 minutes on each side, until slightly caramelized. Transfer to a piece of kitchen towel or clean cloth to drain.
6. Arrange four scallops on each plate and top with the apples, vinaigrette and pea shoots.

Recipe Notes

The post Seared Shetland Scallops with Hazelnut Vinaigrette, Pickled Apples & Pea Shoots appeared first on Elizabeth's Kitchen Diary.

Indian Spinach & Potato Curry – Saag Aloo

September 20, 2018, 4:09 am

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Indian Spinach & Potato Curry - Saag Aloo

A simple yet incredibly delicious potato curry recipe made with fresh spinach, Albert Bartlett potatoes and plenty of spices. Serve with Rogan Josh, naan bread and some rice.

Servings4 people

Prep Time10 minutes

Cook Time50 minutes

Ingredients

• 500grams Albert Bartlett potatoesRooster variety
• 500grams fresh spinach
• 2medium brown onionsfinely sliced
• 2 garlic clovesfinely chopped
• 1inch fresh ginger rootfinely chopped
• 55ml vegetable oil
• 2tsp black mustard seeds
• 1pinch asafoetida
• 1tsp cumin seeds
• 0.5tsp cayenne pepper
• 0.5tsp ground turmeric
• 1tsp salt

Instructions

1. Place the spinach in a large pot along with 50 ml of water. Cover, and turn the heat on to medium. Cook until the spinach wilts. Drain well and chop finely. Set aside.
2. Meanwhile, peel and dice the potatoes into 1 inch cubes, peel, halve and finely slice the onions and finely chop the garlic and ginger.
3. Heat the oil in a large saute pan and add the black mustard seeds, cumin and asafoetida.
4. When the black mustard seeds begin to pop, add the sliced onion, garlic and ginger. Saute for two minutes and then add the cayenne and turmeric. Stir to combine.
5. Add the cubed potatoes and the chopped cooked spinach along with 2 tbsp of water. Stir well.
6. Pop the lid on, turn the heat down to low and cook for 40 minutes, until the potatoes are tender. Check every ten minutes or so to make sure there's still liquid in the pan, adding a little extra water if needed.

The post Indian Spinach & Potato Curry – Saag Aloo appeared first on Elizabeth's Kitchen Diary.

Easy Plaice and Vegetable Curry

October 9, 2018, 1:08 am

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Easy Plaice and Vegetable Curry

This recipe from Seafish is much healthier than a takeaway, but it's every bit as tasty.

Servings4 people

Prep Time15 minutes

Cook Time40 minutes

Ingredients

• 4 x 170gram plaice filletsor any white fish
• 2tbsp vegetable oil
• 1small onionchopped
• 2 garlic clovesfinely chopped
• 2cm fresh ginger rootpeeled and grated
• 1tsp curry powder
• 1small sweet potatopeeled and cubed
• 2 carrotssliced
• 125grams green beanstrimmed
• 350ml reduced-salt vegetable stock

Instructions

1. Heat the oil in a large pan. Add the onion and garlic and cook for 3-4 minutes.
2. Add the ginger and the curry powder and cook for one minute, stirring constantly.
3. Stir in the sweet potato, carrots and green beans then pour in the stock. Bring to the boil, pop the lid on, and allow to simmer for 10-15 minutes.
4. Put the plaice on a board, skinned side up and halve lengthways. Roll up each piece of plaice and gently add to the curry.
5. Reduce the heat to low, cover and simmer, stirring occasionally, for 5-8 minutes or until the sweet potato is soft and the fish is cooked.
6. Serve with basmati rice.

The post Easy Plaice and Vegetable Curry appeared first on Elizabeth's Kitchen Diary.