This week’s recipe is by Glenn Roach, Executive Chef of the Surf & Turf Restaurants in Macdonald Hotels & Resorts. Chef Roach introduced the Surf & Turf concept to Macdonald Rusacks Hotel, St Andrews and Macdonald Holyrood Hotel, Edinburgh. The concept will be introduced to Macdonald Marine Hotel, North Berwick.

Potato Gnocchi

Ingredients:

  • 500g of sweet potato
  • 90g of strong bread flour
  • 2 egg yolks
  • 2 tsp dill, chopped
  • 2 tsp tarragon, finely chopped
  • 2 tsp chives, chopped
  • 30g of unsalted butter
  • 1 pinch of salt
  • 1 pinch of black pepper
  • Iced water, to cool the gnocchi

Method:

  • Bake the sweet potato until cooked through, approximately 1 hour.
  • While still warm but cool enough to handle, use a blunt knife to remove the skin. Use a fork to break up the sweet potato and then allow to cool slightly
  • Sift the flour over the sweet potato and use your hands to mix in well
  • Add the yolks, herbs and salt and pepper, mix together to form a dough. Add more flour if the dough is too sticky
  • Roll out the dough into long sausages, approximately 1cm thick. With a sharp knife cut into 2.5cm wide dumplings
  • Bring a pan of salted water to the boil. Drop in the gnocchi and cook for 2 minutes
  • Remove with a slotted spoon and place into iced water - this will stop the cooking process immediately. Drain well on kitchen paper.
  • Heat the butter in a frying pan and once it starts to foam, add the gnocchi and cook for 1 minute. The gnocchi should take on a nut-brown colour

Haggis Beignet

Ingredients:

  • 250ml of water
  • 50g of butter
  • 70g of plain flour
  • 100g Haggis
  • 4 eggs
  • 1/2 tsp English mustard
  • salt
  • pepper
  • polenta for dusting
  • vegetable oil, for frying

Method:

  • Bring the water to a simmer with the butter, then remove from the heat and add the flour
  • Cook slowly for about 8 minutes until the mixture leaves the sides of the pan
  • Remove the mixture from the heat and stir in the Haggis. Separate 3 of the eggs and add 3 egg yolks and 1 whole egg along with the mustard, salt and a generous amount of pepper
  • Pipe balls of the mixture onto a tray of polenta and coat the beignets. Heat the deep-frying oil to 180°C and fry the beignets in a deep-fat fryer or using a large pan for 2 minutes until crisp. Drain well on a paper towel before serving.

Carrot and Orange Velouté

Ingredients:

  • 500g of Carrot, peeled, and cut into cubes
  • 100g of butter
  • 300ml of chicken stock
  • 100g of Parmesan, grated
  • 1 Medium orange

Method:

  • In pan add butter and melt unti foaming add the carrot and cook until a nice golden colour.
  • Add chicken stock and simmer away untill the carrot is cooked
  • Once cooked add to a food processor and blitz until smooth then passing through a fine sieve
  • Squeeze in orange and add parmesan.

Pickled Cucumber

Ingredients:

  • 1x cucumber
  • 300ml white wine vinegar
  • 300g caster sugar
  • 300ml water
  • Peel, deseed and dice cucumber to 3x3ml

Method:

  • Bring sugar, vinegar and water to the boil until the sugar has desolved let the liquid cool then add to liquid
  • Leave for 2 hours

Caper & Shallot Dressing

Ingredients:

  • 100g capers
  • 10g dill
  • 2 banana shallots
  • 1 tspn dijon mustard
  • 50ml white wine vinegar
  • 100ml non scented oil

Method:

  • Finely dice shallots, dill and slice capers.
  • In a mixing bowl add you mustard and wine the slowly whisk in your oil to make a thick dressing.
  • Add shallots and capers and chopped dill

Roasted Foie Gras

Ingredients:

  • 80g Foie gras
  • 2g maldon salt
  • ½ medium orange

Method:

  • Place your foie gras in to a hot pan and cook until golden brown on one side.
  • Transfer to a tray and place I the oven at 150 degrees for 4 minutes gently brush with orange juice, season with maldon salt