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
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