Braised Scottish oats
Ingredients
- 200g Scottish oats
- 150ml real ale
- 1 orange, zest
- 5g cinnamon powder
Method
- In a pan overnight place the oats and 100ml of real ale and leave in the fridge overnight
- The next day the oats will have taken on the ale and become soft
- Place the oats on a low heat and add the remaining 50g of real ale, cinnamon powder and orange zest
- Remove from heat once warm
Watercress purée
Ingredients
- 200g watercress
- 150g picked spinach
- 5 garlic cloves
- 50ml heavy cream
- 20g butter
- 100g shallot
Method
- In a large base pan melt butter until it begins to foam
- Add shallots, garlic and watercress and cook for 3 minutes
- Add the spinach and cook for a further two minutes
- Add the cream and reduce by half and then transfer into a food processor and blend until smooth
- Crispy chicken skin
Ingredients
- 2 chicken skins, from large thighs
- Pinch of sea salt
Method
- Preheat the oven to 180C/gas mark 4
- Using a small, sharp knife, lay the skins skin-side down and scrape off any excess fat and remaining meat
- Lay the skins stretched out flat on a greaseproof-lined baking sheet
- Sprinkle with a pinch of flaky sea salt
- Lay a second sheet of greaseproof paper over the skins then weigh down with another tray
- Place in the oven for 10-15 minutes until golden brown
Cherry jam
Ingredients
- 400g of cherries
- 200g of jam sugar
- 1 tbsp of fresh lemon juice
Method
- Place a plate in the freezer
- Halve the cherries and remove the stones
- Place cherries in a heavy-based pan with the sugar and lemon juice
- Cook down over a low heat, stirring regularly until the cherries have released enough liquid to prevent the sugar from caramelizing
- Simmer for 20-25 minutes
- To test if the jam is the correct consistency, remove the plate from the freezer and spoon a little jam onto the plate. Place in the fridge to set for a couple of minutes. If the jam forms a skin and sets then it is ready to jar.
Herb oil
Ingredients
- 200g of flat leaf parsley
- 200ml of olive oil
Method
- Place oil and flat leaf parsley into a food processor and pass through a fine sieve
Dish assembly
- Place the beer braised oats on to the bottom of the bowl and top with cherry jam
- Add the watercress purée on top of the braised oats
- Place the crispy chicken skin in to the braised oats to give the dish height
- Finish the dish with herb oil and edible flower
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