August 2010 Recipes (provided by Sarah Mellersh)
Scotch Pancakes or Drop Scones
- 225 g plain flour
- ½ tsp salt
- ½ tsp bicarb of soda
- ½ tsp cream of tartar
- ½ beaten egg
- 290 ml milk.
Sift together the dry ingredients into a bowl. Make a well in the centre and stir in half of the milk and gradually draw in the flour from the sides of the bowl. Add the egg and beat well. Stir in the rest of the milk until it is the consistency of single cream.
Cover and leave to stand for 10 mins.
Meanwhile lightly grease a heavy frying pan, or griddle. Place over a hot heat. When hot, drop 2-3 spoonfuls of the batter into the pan. Cook for 2-3 mins and when the undersides are brown and the bubbles rise to the surface, turn over and allow to brown on the other side, approx 2-3 mins.
Place in a tea towel to stop them from going soggy whilst you keep them warm.
Raspberry, Strawberry and Rhubarb Compote
- 300 g finely chopped rhubarb (peeled if thick and stringy)
- 150 g raspberries
- 300 g strawberries, hulled and quartered
- 1 vanilla pod, cut in half
- 150 g caster sugar (add more or less according to taste)
- 100 ml water
Place all the ingredients in a saucepan over a moderate a heat and bring it to a simmer. Reduce the heat to low and leave it to simmer gently for 20 minutes, stirring regularly. The fruit should have collapsed down to a rough puree texture. Remove it from the heat, take out the vanilla pod and split it open scraping the seeds into the compote. Serve hot or cold. Alternatively place it in sterilised jars and store in the fridge for up to 2 weeks.
Barbecued Pork with Lemon, Sage and Prosciutto
- 85 g packet of prosciutto
- Juice of 3 lemons and the zest finely grated
- 3 tbsp fresh sage leaves, roughly chopped
- 3 x 350-450 g pork tenderloins, trimmed of any fat
- Oil for brushing
- 50 g butter, chilled and cut into thin slices
- Sage sprigs, to garnish
In a food processor, place the prosciutto, the zest of three and the juice from 1 ½ lemons, the chopped sage and plenty of seasoning and blitz until blended to give a thick paste. Put aside and reserve the rest of the lemons.
Cut each tenderloin lengthways down the centre, but not all the way through.
Open out the meat, butterfly style, and flatten slightly. Make about 10 deep slashes in each tenderloin, cutting about three quarters of the way through.
Rub the paste over the meat and into the slashes.
Brush the tenderloins with oil. Barbecue the meat, paste side down, for 6-8 minutes. Turn over and cook for a further 6-8 minutes until tender and cooked through.
Transfer the pork to a platter and, while hot, top it with the slices of butter. Leave for a minute or two to melt. Squeeze the reserved lemon halves over the pork (or use fresh ones). Scatter with sage sprigs, then serve cut into thick slices.
- 40 g pinhead oatmeal
- 25 g soft brown sugar or substitute with honey.
- 300 ml double cream (or crème fraiche)
- 225 g fresh raspberries
- 2 tbsp Drambuie or Scotch whisky
- 1 tbsp Scottish honey
Extra raspberries, to decorate
Line a grill pan with foil. Spread the oatmeal in an even layer over the foil and sprinkle evenly with the soft brown sugar. Place under a medium grill for 3-4 minutes until the sugar begins to caramelise. Stir well and grill again until golden brown. Do not allow to burn! Cool completely then peel off the foil and break into chunks. (or this mixture can be toasted in a frying pan over a high heat).
If using honey instead of brown sugar, just toast the oatmeal and stir the honey through the cream.
Softly whip the cream. Toss the raspberries with the liqueur or whisky.
Starting with the oatmeal, layer these three ingredients in tall glasses, ending with a layer of cream. Top with extra raspberries and serve immediately before the oatmeal goes soggy.
If you want to be extra indulgent, serve drizzled with extra Drambuie mixed with warm honey