savour issue 02 - 2013
DESCRIPTION
Taste of Grampian is our main focus in this issue and you can read about my chat with popular celebrity chef Simon Rimmer who will be attending the event this year with our own Nick Nairn. You can also win a copy of Simon’s new book ‘Men Love Pies, Girls Like Hummus’.TRANSCRIPT
savourIssue 02 2013
03Welcome to
savour contactsissue.com/savour
A celebration of North-east food and drinkISSUE 02, 2013
I love springtime! It’s my favourite time of
year and it’s now in full swing, with fresh
produce one of the delicious benefits of this
season of rebirth. Apart from the
improvement in the weather our comfort
food cravings dwindle and we yearn to eat
lighter foods. For food at its peak, shop at
one of the many farmers’ markets or grow
fruits and vegetables in your own garden.
Taste of Grampian is our main focus in this
issue and you can read about my chat with
popular celebrity chef Simon Rimmer who
will be demonstrating at the event this year
with our own Nick Nairn. You can win a
copy of Simon’s new book ‘Men Love Pies,
Girls Like Hummus’ in the following pages.
We unveil the winners of the GrampianFood Forum Innovation Awards,recommend some foodie gifts for dad onFather’s Day and feature fresh springvegetables such as my favourite, asparagusand, of course, lots of lamb in our easy-to-make recipes. Read about my day at theNick Nairn Cook School where I was expertlytutored on the making of bread (move overPaul Hollywood) and my suggestions for abreak-away in the beautiful countryside ofPerthshire.
We also have lots of ‘News Bites’ to keepyou informed of what’s happening on ourdoorstep as our talented chefs andproducers continue to showcase theirimaginative menus and products.
FROM THE EDITOR
MACKINTOSH MEDIASavour is produced by Mackintosh Media
Ltd. Regent House, 36 Regent Quay,
Aberdeen AB11 5BE.
EDITORIAL
Eric Farquharson
T: +44 (0) 7730133036
PRODUCTION
Calum Farquhar
T: +44 (0) 1224 288982
ACCOUNTS & DISTRIBUTION
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If you would like a newsletter or
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exhibition and display graphics or
menu design contact our creative
team on (01224) 288982.
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04
Huevos Rancheros (ranch-style eggs)Try a Mexican-inspired brunch with this healthy egg and spicy tomato dish. It'sready in a flash too.
Method
1: To make the salsa, place the kale, onion, peppers, chilli, courgette, garlic and passata into a bowl. Season, to taste,
with salt and freshly ground black pepper and mix well.
2: Heat the oil in a medium frying pan with a lid over a medium heat and add a quarter of the salsa. Stir to warm
through, then make a hole in the middle of the salsa. Place the butter in the clear area in the middle of the pan,
then break two eggs into this space.
3: Place the lid onto the pan and cook for 3-4 minutes. The dish is ready when the eggs are cooked into the salsa and
the whites are firm. Slide the eggs and salsa onto a large plate and keep warm as you repeat this process three more
times.
4: To serve, sprinkle each dish with coriander leaves and serve the warm tortillas and chilli sauce alongside.
Ingredients• 3 kale leaves, finely chopped • 1 onion, finely chopped • 1 green pepper, finely chopped • 1 red pepper, finely chopped
• 1 small bird's eye chilli, finely chopped • 1 courgette, finely chopped • 1 garlic clove, finely chopped • salt and freshly
ground black pepper • 150ml/5fl oz tomato passata • 1 tbsp olive oil • knob of butter • 8 free-range eggs (2 eggs per per-
son) • Handful fresh coriander leaves • Soft flour / corn tortillas, warmed in the oven • hot chilli sauce
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A celebration of North-east food and drinkISSUE 02, 2013
CONTENT
ingredients
Milking it! p12/13Innovative produce fromDevenick Dairy.
Wines Uncorked p21Spring wines to complementlamb and asparagus recipes.
Booze News p22/23What’s new from brewersand bars?
Kneading your buns! p24/25A well kneaded a day at NickNairn’s Cook school!
Simon Rimmer p28/29Talking to Simon Rimmer
celebrity chef at Taste of Grampian
Fathers Day treats p34Treat Dad to a specialfoodie gift.
Win Simon’s new book p41Win a copy of ‘Men LovePies, Girls Like Hummus’
35 50 54
10
28 16
38
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06
NewsBites...New Sauce to Sample
Ola Oils will launch their new product,
their awesome Lime & Ginger Sauce at
Taste of Grampian on Saturday June 1.
Handmade, Ola Lime & Ginger sauce
is hugely versatile; ideal for stir fries,
marinading meat, chicken or fish, for
dipping, through noodles or just
about anything else you can think of!
John Sorrie of Ola Oils said: “We
developed our Lime & Ginger sauce
over the period of a few months to
make sure we got the right balance of
flavours, with the warmth of ginger
and the zingy sharpness; we think
we’ve got it right! The sauce is great
for Asian style cooking, especially with
prawns and noodles but really works
with so many different dishes.
“We had initially thought about
producing a sweet chilli sauce but
wanted to have something a little bit
different, so settled on Lime & Ginger.
The sauce is ready to use straight out
of the bottle but can be used as a
cooking ingredient too. It’ll be
available to sample on our stand at
Taste of Grampian.
“We’ve also revamped our salad
dressings with subtle changes to the
recipes and new packaging.
Previously, some customers had noted
that our dressings were sometimes
tricky to get out of the bottle so in
response to that we’ve now got a
wider neck to the bottles and we’ve
refreshed the label designs.
“At Taste of Grampian, we’re located
in the main concourse area and will
have our full range of products
available to taste and buy.”
Ola Oils are the original Scottish
producers of cold pressed rapeseed
oil. The oil is grown, pressed and
bottled on-farm near Inverurie and it
offers a range of health benefits as
well as tasting great! Find out more at
www.olaoils.co.uk or click search for
Ola Oils on Facebook.
It is one of the key ingredients in any
Burns Supper, but now one of Scotland’s
most famous traditional dishes has been
given a twist in a new recipe book which
showcases the mighty haggis.
The Macsween Haggis Bible features 50
unique haggis recipes which show the
popular dish can be enjoyed in many
different ways, not just on Burns Night.
Written by Jo Macsween, from the
acclaimed Edinburgh family of haggis-
makers, the book includes recipes for
tucking into haggis throughout the day.
From Haggis Benedict and a new take on
haggis, neeps and tatties, to haggis
nachos and many vegetarian haggis
options, there are mouth-watering recipes
to suit everyone.
New bookshowcases haggiswith a twist
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07
NewsBites
New wine Baroff at a Gallop
Caber Coffee Makes a Splash
Dee-canter opened at 18 Dee Street inBanchory last month, (April) providing thetown with its only wine bar.
The lady behind the venture is OdetteMaguinness who moved to Banchory tojoin her partner, personal fitnessinstructor, Ruaraidh Stewart. “I wanted toget into catering and when I realisedBanchory didn’t have a wine bar thatseemed the perfect opportunity for me,especially as I found double storeypremises to lease which had previouslybeen a coffee and craft shop so it alreadyhad a well-equipped commercialkitchen.”
Within six weeks she had transformed the
building and created a menu strong onlocal produce to showcase the best ofDeeside meat, game and home baking.Lite bites and sharing platters will be afeature of the menu which will covereverything from coffee and snacks tomain meals.
Odette’s family live in the Lake District. “Ihave always taken a very keen interest incatering,” she said, “Some of my earliestmemories of cooking are heavily dustedwith flour as I can recall manically turningout Victoria sandwich cakes at the grandold age of eight. Growing up in a placelike the Lake District made it very easy toget into cooking. Most of what I know hascome from my mother and she hasalways encouraged me in my cateringaspirations.”
Odette will be doing all the cookingherself.
Dee-canter is open from 10am daily, untill11pm from Tuesday to Thursday andSunday, and untill midnight on Friday andSaturday. It is closed on Mondays.
Aberdeen-based Caber Coffee has
announced a six figure deal with Northern
Isles ferry operator Serco NorthLink
Ferries.
The company has secured a four-year
contract worth in the region of £200,000
to provide coffee and machines for coffee
outlets and restaurants on NorthLink’s
vessels which connect Aberdeen and
Scrabster with the Northern Isles.
Commenting on the deal, Caber Coffee
managing director Findlay Leask said: “We
are delighted to increase our presence on
NorthLink’s vessels thanks to this
significant contract. Ethyco is our
ingredient range which goes beyond
benefits of Fairtrade for the communities
growing the product by also re-investing
in social enterprise projects here in the
UK. Therefore, by choosing to stock our
exclusive Fairtrade Ethyco coffee,
NorthLink has shown its support for good
causes because a percentage of all sales
will be donated to good causes in Orkney
and Shetland.”
Cheryl Exley, Customer Services Director
at NorthLink added: “Historically this
contract was tendered on a national basis
so this move to use a highly regarded,
local company is one that we are
extremely pleased with. Where possible
we use local produce onboard our ferries
and our contract with Caber Coffee
highlights that fact.”
CELEBRITY chef Antonio Carluccio isto become the latest well-knownfood industry name to open arestaurant in Aberdeen. Carluccio’sis to open what will be its firstoutlet in the city in Union Square inthe summer.
Simon Kossoff, chief executive ofCarluccio's, said: "We have beenkeen to open in Aberdeen for anumber of years."
Ryan Manson, general manager forUnion Square, said: "We are excitedto welcome the city's firstCarluccio's."
Carluccio'sto open in Aberdeen
Mrs Tracy Archibald from
Girdleness Road, Torry has no
excuse for making lots of delicious
cakes as she is the lucky winner of
a copy of Delia Smith’s new
cookbook, ‘Delia’s Cakes’ as
featured in the last issue of Savour.
Congratulations Tracy. I can smell
the cherry cake, strawberry
cupcakes and muffins already!!
Competition Winner
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Used in almost every cuisine across the
world, spinach, which came into season
in April, is an enormously popular green
vegetable. The leaves can be either flat or
slightly ruffled, and are a bright green
when young, deepening to a more
intense colour when older. The bitter
flavour is distinctive - you either love it or
hate it - and it particularly complements
dairy products and eggs.
The milder, young leaves can be eaten
raw in a salad; while the older ones are
usually cooked (spinach has one of the
shortest cooking times of all vegetables).
It reduces very dramatically during
cooking; a 450g bag will be just enough
for two people.
Spinach is available all year round, but is
at its best from April through to
September. Have a go at growing your
own if you've got a fairly large veg patch
or allotment.
Go for spinach with bright green leaves,
tender but crisp stems and a fresh smell.
Avoid any that is yellowing or wilting.
If you have bought pre-washed bagged
spinach it will probably only need a quick
rinse to freshen it up. In contrast, loose
spinach needs thorough washing in a
colander to remove dirt and grit.
Shake the excess water off (if you plan to
stir-fry it or eat it raw in a salad, you
should pat it dry with kitchen paper, too).
Older spinach may have tough stems -
cut these off. If the rib of the leaf is
particularly big, fold the leaf in half
lengthways with the rib facing outwards,
then tear it away from the leaf.
Store it in a perforated plastic bag in the
fridge. Don't wash before you refrigerate,
or the leaves will go soggy.
Cook it - Roast (8-10 minutes). Slice and
stir fry (1-2 minutes). Steam whole (3-4
minutes) or have it raw in salads.
The Raw Powerof Spinach
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Phew! After a winter that seems to havelasted forever, temperatures are creepingback up allowing you to throw open theback door and step out into the garden.Spring is the ideal time to make the mostof your outdoor space and with a bit ofground work you can reap the benefits ina few months’ time. There are lots of vegyou can plant now which you will be ableto harvest soon and what’s more youdon’t need a huge garden – just a few
pots on a tiny balcony will do. Manyplants can be grown in the smallestterraced back garden, patio roof space oreven on the shady balcony of a high-riseflat.
Growing your own veg from scratch is aproject everyone can get involved in withkids in particular finding gardeningfascinating. They get a thrill out ofowning and looking after their own littleplot or tub and watching seeds they haveplanted grow. What better way to getchildren to eat more veg than by servingup a dish containing something they havegrown themselves.
It might seem a little daunting if youhaven’t grown veg before but it’s reallyeasy. Just pick your plants carefully andgrow them in pots, troughs or raisedbeds. Go for those you have space for andtime to look after. If you’re just starting
out, choose crops that are lowmaintenance and fast growing such asradishes, carrots and mixed salad leaves.Avoid sweetcorn, asparagus, cabbagesand cucumbers as they require carefulattention and not for those with busylives. If you have a small garden, berealistic; forget about growing tall cropsor ones with deep roots and go forcompact plants that can be grown inpots, hanging baskets or window boxessuch as tumbling tomatoes, spring onionsand dwarf French beans.
Remember gardening reaps manyrewards, both to admire and devour andit’s also fun for all the family!
Here are some full proof plants to get youon your way – strawberries, tomatoes,radishes, carrots, potatoes, courgettes,beetroot, mixed salad leaves, dwarfFrench beans and peppers.
From Plot to Plate
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The spring season is full of transformations.
The temperature rises to a more bearable
degree, opposing Mother Nature's last few
months of freezing surroundings. The leaves
we saw fall and flowers we saw wilt are now
budding into lush, green, picture-perfect
plants. Aside from the weather's
transformations that occur in the spring
season, we are transforming our lives, too.
No more high-calorie foods loaded with
carbohydrates and saturated fats that
Grandma made to keep us fuelled over the
winter. No more putting off that morning
jog because the roads are covered in ice or
snow.
So what’s in season and good for us to eat
at this time of year.
In Season
May
British classics pave the way to summer, led by majestic Jersey
Royals and May’s crowning glory, asparagus. Make a meal of these
seasonal big-hitters with tender young lamb and samphire.
• ASPARAGUS • CHICORY • CRAB • ELDERFLOWER • LAMB
• GOOSEBERRY • NECTARINE • NEW POTATOES • RADISH
• ROCKET • SARDINE • SPRING ONION • WATERCRESS
Strawberries are summer's stand-out sensation, but it's just nottennis without the rest of the seasonal berries. Broad beans,
tomatoes and fresh peas are also unmissable in June.
• BROAD BEANS • CHICORY • CRAB • FRENCH BEANS • LAMB
• MACKEREL • MANGETOUT • NECTARINE • PEAS • RADISH
• RASPBERRY • ROCKET • SARDINE • SPRING ONION
• STRAWBERRY • TOMATO • WATERCRESSJune
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No Fuss Asparagus
Method1: Put the British asparagus in a pan of boiling water for 2-3 minutes.
2: Meanwhile, chuck some olive oil into a pan, throw in the garlic and chilli and fry for one minute.
3: Remove the frying pan from the heat and add a good glug of olive oil, the lemon juice and zest, and the parsley.
4: Drain the asparagus and toss it into the pan with the dressing, mixing it roughly with your hands.
5: Put the dressed asparagus onto a serving plate and top with shavings of Parmesan and a sprinkling of salt and pepper
Ingredients• Bundle of British asparagus • Olive oil • 4 cloves of garlic, crushed • 1 fresh red chilli, chopped • Zest and juice of 1 lemon
• Bunch of fresh parsley • Sea salt and freshly ground black pepper • Parmesan cheese to serve
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Bishopton Farm in Banchory-Devenick has been run as a dairy farm by the Groat familyfor generations. A change of philosophy in 2006 saw the family move from commerciallyselling their milk to creating their own products, hailing the birth of Devenick Dairy. Here
the Savour editor talks to Kenny Groat about the importance of this move andconsequently the success of their dairy products.
Q: Bishopton was run as a dairy
farm supplying milk to
commercial companies. What
was the inspiration behind the
change which led to the creation
of your own products?
A: There were several reasons for
the change from commercialsupply. The milk price was below orat breakeven cost of productionand with my brother and I bothmoving to work on the farm wehad to raise income to financiallysupport ourselves. Being acommercial milk producer you have
some constraints which limits the
way you can farm. We have now
been able to move to a more
natural based system with cows
producing milk from grass, using
Friesians and Jersey cows to achieve
better quality milk.
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Q: You have an amazing rangeof beautiful hand-made cheesesbut what other products do youmake on the farm?
A: We make a range of fruit andnatural yogurts, a lovely range ofdrinking yogurts, our famouscheesecakes including Orkneyfudge, raspberry & white chocolateor for a more funky twist Irn-Bru.
Q: Speaking of cheeses, howmany different types do youmake and what is the mostpopular?
A: We make about 16 types andflavours of cheese in total, somemore seasonal. Our main cheeseswould be Badentoy Blue( creamymedium blue), Broon Coo (extracreamy brie type made with 100%jersey milk), Coos R Oot (moretraditional north east cheese withmore moisture giving it extraflavour), Fet-Like (similar feta stylecheese but matured more andsofter texture),. Smoked Deesider isalso a very popular one.
Q: You have a small farm shoplocated on the farm. Is it onlyDevenick Dairy’s own productsyou can sample and purchase?
A: At the farm shop we sell a rangeof produce from localAberdeenshire producers. We alsohave a selection of sauces to
complement our rose veal. Our freerange eggs are also a big attractionas you can see the hens in the fieldnext to the car park.
Q: You are welfare friendly andare a Farm Assured supplier ofRose Veal but what exactly doesthat mean?
A: Basically we are trying to showcustomer that rose veal is nothinglike the old veal system where themeat was white and very weak inflavour. As there is no market forsome dairy bulls their potential waswasted for many years. Now wehave a very exciting flavoured meatthat is pink/rose in colour withmuch more flavour but still veryjuicy and tender and also containsless fat than beef. We rear our bullsin modified Polly tunnels on strawcounts of no more than 10 pergroup to give them plenty ofspace. We feed them a selection ofhome grown cereals, straw, milkand whey which is a waste productfrom the cheese making. The wheyalso makes the meat taste a bitcreamier and they love it. The bullsare finished at about 7-8 monthswhich is much older than pork,chicken and even some lamb. It’sone of those products that onceyou try it you will wonder why youdidnt eat it before.
Q: You have some amazingalternative wedding cakes suchas cheesecake and cheesetowers. Are they provingpopular?
Q: Wedding cakes have really beenan item we never gave muchthought about but as demand hasincreased we have had to changeand meet customer demands.Cheese towers as I call them can beanything from 2 cheeses to 6cheeses high with a selection offruits and nuts. They look reallygood and offer something a littledifferent in comparison to asponge or fruit cake. I am havingone made for my wedding. Thecheesecake wedding cakes are alsovery popular and tend to get a lotof people talking.
Q: Any new products in thepipeline we can expect from thedairy?
A: We are always coming up withnew products to keep us excitedand also to allow us to improveand redevelop our range. We hopeto have a new blue cheese on themarket in the next 3-4months, alsonew Chilli & Orkney fudgecheesecake to be a bit different. Weare also looking to shortly add orchange the flavours of our amazingrose veal sausages.
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Aberdeen Country Fair, Belmont Street, AberdeenAberdeen Country Fair has since 2000 provided local producers with the opportunity to showcase their goods to the citizens and
visitors within Aberdeen City. Such is the Fair’s popularity that it quickly outgrew its original location and had to find a new one!
It now operates along the whole length of Belmont Street in the very heart of Aberdeen - between Union Street and Schoolhill.
Aberdeen Country Fair operates on the last Saturday of each month and its extensive range of producers makes it one of the largest
markets in Scotland. Local producers include Crannach Bakery, Alan Bruce Cakes, Granite City Fish, Ingram’s Homecure, HM
Sheridan, The Store, Cakes by Design, the Devenick Dairy and many more. Additional markets are held throughout the year to
coincide with special events being held in the city. The Fair operates weekly during December in the run up to Christmas. Why
not pay a visit to see for yourself the wonderful range of food which is produced locally and take the opportunity to speak to the
producer. Further information is available at www.aberdeencountryfair.co.uk
Featured Producer – Devenick DairyThe Groat family farms at Bishopston Farm beside Banchory-Devenick. In 2006 they decided that instead of selling all their fresh
milk on to commercial companies they would use some of it to create their own products, and so the Devenick Dairy was born.
They now boast a whole range of produce including a growing selection of hand-crafted cheeses as well as yoghurts and drinking
yoghurt and rose veal. They use a mixture of their own Friesian herd combined with Jersey cow’s milk, which gives a higher
butterfat level resulting in a product with a richer taste. The on farm cheese maker uses traditional recipes and methods to create
the different characteristics and flavours for each cheese. They keep things simple and try not to interfere with nature, using
traditional cultures in all their cheeses. The Groat family is very passionate about quality cheese and wants you to enjoy eating it
as much they enjoy producing it. You can find out more information on www.devenickdairy.co.uk
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Farmers’ Markets can be found at:1. ABERDEEN - last Saturday of the month 9am - 5pm at Belmont Street.2. ALFORD - last Saturday of the month 9am - 1pm at Heritage Centre.
3. BALMEDIE - 2nd Saturday of the month 10 am - 12 noon, White Horse Inn.4. BANCHORY - 3rd Saturday of the month 9am - 1pm at Scott Skinner Square.
5. FRASERBURGH - 3rd Saturday of the month 9.30am - 12.30pm.6. HUNTLY - first Saturday of the month 9am - 1pm in Market Square.
7. INVERURIE - 2nd Saturday of the month 9am - 1pm at Market Square.8. MACDUFF - last Saturday of the month 9am - 12.30pm at The Fish Market.
9. PETERHEAD - first Saturday of the month 10 am - 3pm at Drummers Corner.10. STONEHAVEN - first Saturday of the month 9am - 1pm in Market Square.
11. TORPHINS - every Wednesday at 10am - 2pm at Platform 22.12. TURRIFF - 2nd Saturday of the month 10.30am - 3pm.
13. WESTHILL - first Saturday of the month 9am - 1pm at Ashdale Hall.
Method - 1: Line a baking tray with greaseproof paper. . 2: Roll the pastry out on a lightly floured work surface to
a large rectangle of 0.5cm in thickness. 3: Turn the pastry so that the longest side is facing you, spread over themustard, sprinkle with Granite City Cheese and season with freshly ground black pepper. Place the pieces of bacononto the pastry, leaving a small gap between each piece. 4: Cut the pastry between each slice of bacon. Carefullytwist each piece of pastry 4-5 times so it looks like a curly straw, then place on the baking tray. 5: Repeat theprocess until all of the bacon has been used up. Chill the pastry twists in the fridge for 15-20 minutes. 6: Preheat theoven to 220C/425F/Gas 7. 7: Remove the twists from the fridge and brush with the beaten egg. 8: Reduce the ovento 200C/400F/Gas 6 and bake the twists for 20-25 minutes, or until the pastry is well risen and golden-brown.Remove from the oven and set aside to cool.
Ingredients• 150g Granite City Cheese, grated (sweet and mellow in flavour, medium strength, cheddary in texture)
• 1 x 375g puff pastry • 14 slices streaky bacon • 1 egg, lightly beaten • plain flour, for dusting • 1 tbsp English mus-
tard
Granite CityCheeseandBacon Straws
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With three square meals a day, meals tend to be too far apart, which allows blood sugar levels to drop down low.When this happens, the urge to reach for unhealthy snacks in order to satisfy cravings can get you into trouble. Here
are some suggestions for healthy snacking that will keep your energy levels up without packing on the pounds.
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All you knead at theNewton Dee Bakery
With the delicious aroma of freshly bakedbread floating through Newton Dee on adaily basis, it is no surprise that thehomemade bread is so hard to resist.
The Newton Dee bakery in Bieldside,which has been producing its deliciousbaked goods for almost 50 years, bakes
quality breads and confectionary goodsdaily. The bakery offers a wide selectionof goods, from classic loaves to crustyciabattas, which are lovingly preparedeach day, using traditional techniquesand organic ingredients whereverpossible.
With National Bread Week taking placelast month, Newton Dee is urgingcustomers to come along and try its widerange of freshly prepared produce. Thebakery offers dietary options for thehealth conscious such as gluten free andwholemeal, as well as unique breadspacked full of flavour and naturalingredients.
Newton Dee, which offers supportedaccommodation for adults with special
and complex needs, provides anenvironment where the residents canenjoy an independent home life whilstmaintaining a daily working life withresponsibilities. The bakery currently has15 adults with special needs working andlearning in the bakery each day.
Newton Dee also has an on-site coffeeand gift shop, craft studio and a grocerystore, which are all open to the public tocontinually raise funds for the facility. Thefreshly home-cooked bread and produceis available to purchase from the bakeryand the grocery store everyday. Thebakery is open Monday to Friday, 9am-12noon, 2pm-4.30pm and closed weekendsand various holidays.
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Method1: Preparing your lamb rack: Remove most of the fat from the back of the rack, leaving a little bit to flavour the meat as
it cooks. French-trim the bones by cutting the fat out around each bone down to the meat. Scrape the bones of all sinew
and fat. Cut between the bones and through the eye of the lamb, leaving 1cm of meat still attached at the bottom.
2: Make the stuffing: Finely chop your parsley, semi-dried tomatoes and olives and mix them together with the feta in a
bowl. Add a little pepper if you need to. Put this mixture between the lamb eye meat and the bones, then fold back up.
Tie tightly in about 5 places.
3: Prepare your veg: Cut up your veg and throw into a roasting dish. You want them to cook in the same time as the lamb.
Courgettes and aubergines are great, and if you're using root veg, make sure you cut them into pieces.
4: To make your marinade: Finely chop your rosemary and garlic, mix with a little oil and rub it all over the lamb and the
fat, cover and put in the fridge for 1 hour before cooking. Preheat your oven to 190°C/375°F/gas 5 and, while it's getting
hot, take your marinated lamb from the fridge. Leave it for 20 minutes or so until it comes to room temperature. Put the
lamb right on top of the vegetables in your roasting dish. Put into your hot oven and roast – see cooking times below.
5: Cooking times: A rough guide is 25 minutes for every 450g of meat, but it all depends on your oven. A good way to
test for doneness is to give the meat a bit of a squeeze with your fingers. If it feels soft, it mean it's rare; if it feels very firm,
it's well done. For a nice rare lamb rack, 25 to 30 minutes is a good guide. When you're happy with the doneness of your
lamb, remove the tray from the oven. Remove the lamb from the roasting tray and put the vegetables back in the oven.
Let the lamb rest on a board for 5 to 8 minutes, then carve – aim to get two bones per person. Serve with the lovely roast-
ed vegetables.
Make a note here of how long it takes to cook your lamb, so you'll know for next time:
Rare = 20 minutes / Medium Rare = 26 minutes / Medium = 30 minutes / Well Done = 35-40 minutes
Ingredients• 1x 8-bone quality lamb rack, untrimmed • 150 g feta cheese • 12 semi-dried tomatoes • 12 black olives, pits removed
• extra virgin olive oil • 3 sprigs fresh rosemary • 3 cloves garlic • 1 small bunch fresh flat-leaf parsley • seasonal vegeta-
bles, for roasting • pepper
AmazingLambRack
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Tips on How to Roast a Lamb
Tips for Roasting Lamb
1: Let the meat come to room temperature just before roasting it.
2: Always season well before cooking.
3: With larger roasting joints, start the meat off at a high temperature (230°C/fan210°C/gas 8) for 15 minutes, to get the
heat through to the centre of the joint, then reduce the temperature to 200°C/fan180°C/gas 6 and continue to roast for
13 minutes per 500g for rare (very pink in the middle), 18 minutes per 500g for medium (just pink nearest the bone)
and 20-22 minutes per 500g for well done.
4: For small joints such as a rack – which cooks through much faster – roast at the higher temperature of
230°C/fan210°C/gas 8 for the whole cooking times.
5: Rest the meat before carving. This allows the meat fibres – which contract in the oven – to relax again, giving juicier
meat.
Finally
1: Here are some tasty ways to use up leftover cooked lamb. *Blitz and add to a basic tomato pasta sauce to create a rich
lamb ragu. *Shred and pop into a wrap with fresh washed mint leaves, red onion and feta. *Use instead of beef mince
in your shepherd’s pie.
Leg:
A favourite cut of lamb for roasting. A whole leg is ideal for serving large numbers, and yields plenty of lean, tender meat. It can be divided into two joints (the fillet end has the best flavour).
Shoulder:
A roasting joint that is inexpensive because it carries a little more fat. The bone running through the centre makes it a lit-tle more difficult to carve. Shoulder benefits from long, slow roasting, and can be boned and rolled, as can the smallerknuckle and fillet ends of the shoulder.
Best end of Neck:
This has the very best flavour, and is made up of lean meat. It cooks very quickly, and will feed two perfectly. It is also themost expensive cut.
Saddle of Lamb:
An impressive joint for roasting, but a little difficult to carve. This joint is quite large and expensive.
Loin:
A lovely joint for roasting, on or off the bone, because it carries a little more fat than the leg but not as much as the shoul-der. A boned loin is ideal for stuffing.
Chump:
This is an inexpensive, small boneless joint made of well-flavoured meat with no waste. Ideal for two.
Breast:
The most fatty of all the joints, the breast is under-used and underrated. When it has been boned and rolled around a dry,lean, well-flavoured stuffing, it produces a beautifully flavoured, tender and inexpensive roasting joint.
The Best Cuts for Roasting
20
savourIssue 02 2013
It may be dinnertime, but when was thelast time your family sat down andenjoyed a meal together? With musiclessons, football practice, play rehearsal,and work schedules, it can be tough.Rounding up the troops for an eveningmeal can be almost impossible! However,research shows that eating as a family hasgreat benefits for your children andteenagers.
Conversations during the meal provideopportunities for the family to bond, plan,connect, and learn from one another. It’sa chance to share information and newsof the day, as well as give extra attentionto your children and teens. Family mealsfoster warmth and security as well asfeelings of belonging. It can be a unifyingexperience for all.
Family mealtime is the perfectopportunity to display appropriate tablemanners, meal etiquette, and social skills.Keep the mood light, relaxed, and loving.Try not to instruct or criticize—lead byexample.
Encourage your children to try new foods,without forcing, coercing, or bribing.Introduce a new food along with some ofthe stand-by favourites. Remember that itcan take 8-10 exposures to a new food
before it is accepted, so be patient. Tryinga new food is like starting a new hobby.It expands your child’s knowledge,experience, and skill.
• Include foods from other cultures andcountries. Select a new vegetable from alocal farmer’s market.
• Have your child select a new recipe froma cookbook, web site, newspaper ormagazine. (Involve them in one of thegreat recipes you’ll find in this magazine).
Meals prepared and eaten at home areusually more nutritious and healthy. Theycontain more fruits, vegetables, and dairyproducts along with additional nutrientssuch as fibre, calcium and vitamins A andC. Home cooked meals are usually notfried or highly salted, plus fizzy andsweetened beverage consumption isusually lower at the dinner table.
Children today are missing out on theimportance of knowing how to plan andprepare meals. Basic cooking, baking, andfood preparation are necessities for beingself-sufficient. Involve your family in menuplanning, grocery shopping, and foodpreparation. Pre-school kids can tearlettuce, cut bananas, and set the table.Older children can pour milk, peelvegetables, and mix batter. Teenagers can
dice, chop, bake, and grill. Working as ateam puts the meal on the table faster, aswell as makes everyone more responsibleand accepting of the outcome. Improvedeating habits come with "ownership" of ameal.
*Children do better in school when theyeat more meals with their parents andfamily. Teenagers who eat dinner four ormore times per week with their familieshave higher academic performancecompared with teenagers who eat withtheir families two or fewer times perweek.
Meals purchased away from home costtwo to four times more than mealsprepared at home. In the presenteconomic climate it’s not easy to take thefamily out to a restaurant for dinner everyweek.
It is time to bring the "family" back to thedinner table. Sharing dinner togethergives everyone a sense of identity. It canhelp ease day-to-day conflicts, as well asestablish traditions and memories thatcan last a lifetime.
*The Department of Family, Youthand Community Sciences (06/2010).
21
savourIssue 02 2013
Geese flying south, crocuses and daffodils making an
appearance, the way too short asparagus season and
the arrival of Jersey Royals all put me in a good mood
as I can hopefully say goodbye to boots and jumpers
and hello to some slightly warmer weather (over the
years, I have learned not to be overly optimistic
though!)
Casseroles start to make way for lighter food and there
is a change in the wines that I drink too.
Asparagus calls for Sauvignon Blanc, why else would
Sauvignon Blanc list asparagus as one of its aromas
alongside gooseberries and herbs? I would head to the
Loire and look for wines from Sancerre, Pouilly Fume
and Menetou Salon. They tend to the leaner, more
minerally side and the acidity will cut nicely through
any Hollandaise or butter.
Spring lamb calls for Rioja - a Crianza or Reserva (longer
matured) are a perfect fit or if you want to try
something from the New World, try a Tempranillo from
Australia. Most Riojas are Tempranillo dominant and
this versatile grape can be equally delicious ‘joven’
(youthful and un-oaked) when all its raspberry and red
berries are to the fore or oaked and mature when dried
fruit, spice and leather notes take over. If you would
like to try a Portuguese example look for either Tinta
Roriz (in the Douro Valley) or Aragonez (in the Alentejo)
as they are Tempranillo under another name.
Sancerre Les Baronnes Henri Bourgeois 2010
£16.99 - Fountainhall Wines
Glorioso Rioja Crianza 2010
£8.75- www.thewinesociety.com
Marques De Concordia 2007
£10.99 - Majestic Wine
Westend Cool Climate Tempranillo 2008,
£9.99 - Hilltops NSW Australia Fountainhall Wines
Crasto, Douro Valley 2011 Portugal
£9.99 - Majestic Wine
Carol Brown is an Aberdeen based member of the
Association of Wine Educators and the Circle of Wine
Writers.
She is hosting a number of wine sessions with the Style
Academy at the Glenmuick Estate in Ballater http://the-
style-academy.com/index.html
“Wines to try”
22
savourIssue 02 2013
NewsBites...
Famous Grouse launched its alcoholic
fizzy drink, which combines Ginger
Ale and whisky, in Scotland in October
2012.
The drink aims to attract younger
people to try blended whisky and is
based on a popular tipple that
Famous Grouse has been working
with for 10 years.
Ginger Grouse has proved to be a big
hit with customers following its
Scottish launch, with 7,000 cases of
the new drink being sold in its first six
weeks.
It recently completed its UK launch in
March.
Johna Penman, marketing controller
for Famous Grouse, said: “Ginger
Grouse is an exciting way of engaging
younger people in drinking whisky
when they might not have chosen it
previously.
“At the moment we are doing very
well and have just launched nationally
with a £3.5million investment
campaign.
“I think there are exciting times ahead.
We are always trying to innovate, we
don’t stand still.”
Aberdeenshire craft beer companyBrewDog has unveiled major expansionplans that could see it open its first barsabroad.
The brewer already exports its beers,which include Punk IPA, Libertine BlackAle and Dogma, to more than 30countries around the world and has builta group of ten bars in the UK, includingoutlets in Aberdeen, Edinburgh andGlasgow, in the last three years.
Now the company, established by MartinDickie and James Watt in 2007, aims toopen BrewDog craft beer bars in Swedenand Brazil.
The global expansion plans were unveiledas it opened a new purpose-built breweryin Ellon, close to its original brewery andHQ in Fraserburgh.
The new £7 million facility, which waspart-funded by the 7000 shareholders inBrewDog’s Equity for Punks scheme, willincrease production capacity tenfold.With production shifting to the newpremises, the original facility inFraserburgh will be used as anexperimental lab for creating and testingnew brews.
BrewDog also intends to bolster its nine-strong core range with two new beers:the 7.5% ABV Jack Hammer IPA andCocoa Psycho, described as a 10% ABV“decadent Russian Imperial stout”; as wellas continuing to add to its limited releasebrews.
Brew Team noUnderdogs
Popular TippleGoes National
23
savourIssue 02 2013
Much has been written about matching food with wine. But what about our national
tipple, beer? Despite the growing trend to match beer with food, you’d be hard
pushed to find a beer which has actually been brewed to go expressly with food…
until now! Highly acclaimed celebrity chef and restaurateur Simon Rimmer has
teamed up with legendary award winning family brewers Robinsons to create three
very unique bottled beers, specially handcrafted, to go with steak, chicken and curry.
Established chef and broadcaster, Simon Rimmer (see centre spread feature) is well-
known and loved for his culinary talents; owning highly successful vegetarian
restaurant – Greens – in Manchester and Earle, a modern brassiere in Cheshire as well
as selling over 100,000 copies of his delectable cookbooks, and co-presenting on
Channel 4’s ever-popular Sunday Brunch with Tim Lovejoy.
But as Simon launches his fifth cookery book in April, and Sunday Brunch celebrates
its first anniversary, Simon is also getting ready to launch his very own beer in
collaboration with Robinsons.
“Every bloke wants to create his own perfect pint... I’m the luckiest bloke in the world
because I get to create three,” says Simon. “Not only can beer be used as a key
ingredient in a wide range of recipes, but it is also a great accompaniment to enjoy
alongside our favourite dishes; complementing and bringing out the very best
flavours in our food as the world’s best wines do. The subtleties of beer are perfect
for complex food matching.”
Simon says “Robinsons were the ideal partner being so close to Manchester, of
excellent reputation, and most importantly an independent family-run brewery who
share my passion for beer and food innovation.”
The new beer range is being brewed to Simon’s own specifications after a series of
beer tastings at the brewery. Simon sampled a range of Robinsons’ ales to shortlist
his preferred style of beer, taste and colour before deciding on three distinctive styles
to go perfectly with steak, chicken and curry. Simon Rimmer’s trio range will be aimed
at men and women, both as purchasers and drinkers, available in bottle only, and on
the back of each bottle there will be a recipe to complement each beer.
Together, the culinary connoisseur and the unshakable ‘beeroisseurs’ are proving that
beer is the new wine and hops are the new grapes.
Are Hops the New Grapes?
NewsBites
Spirits High OverWhisky Report
The last decade has seen a 'golden
period' for the Scotch whisky
market despite economic woes.
A new report reveals that the
market for Scotch whisky has
prospered over the last decade,
enjoying a "golden period" despite
the global economic crisis.
The superb growth is bolstered by
continued interest from the US
(which is predicted to expand
further) as well as new buyers from
the BRIC nations, such as Russian
and Brazil. Forecasts suggest that,
by 2016, Russia will be the third
largest importer of Scotch whisky
while Brazil will have increased its
consumption to 66million bottles.
France is expected to take the top
spot as the world's largest importer
at 174million bottles by 2016,
closely followed by the US.
"While consumption of whisky in
the UK is falling, exports are
booming. The emerging countries
with a growing middle class are
keen to discover and drink Scotch,"
said Robert Beynat, chief executive
of Vinexpo, who commissioned the
report.
24
savourIssue 02 2013
Paul Hollywood has a lot to answer for!!
He has enticed my son into the art of
bread-making and I’ve also become so
enthralled I set off on a quest to increase
my knowledge of this amazing craft. On a
knead to know basis of course!
There was only one destination, the Nick
Nairn Cook School in Back Wynd,
Aberdeen. I’d been to a Quick Cook
Session at the school before and
absolutely loved it, (I’m now the country’s
ambassador for making poached eggs!)
so this was the obvious venue. From the
moment you walk in there is a
professional yet relaxed ambience.
Greeted by amiable General Manager
Kath Henderson I was escorted upstairs to
meet my fellow scholars and the
unfortunate tutor who would certainly
earn his dough with me!! John Webber’s
culinary knowledge is second to none. His
tutorial style is entertaining and jovial and
he has, thankfully, eternal patience.
This is a full day bread making course and
the technical necessities of such a
product meant early preparation of our
dough to allow yeast fermentation time,
the period from when dough is made
until it’s scaled, moulded, proved and
baked. Caramel Pecan Buns and Focaccia
Bread were our first challenges but a mise
en tray with all the ingredients ready and
measured at each work station allowed us
to concentrate on our creations without
worrying about preparation of
ingredients. As John explained it doesn’t
require a six month gym course in
KneadingYour Buns!
25
savourIssue 02 2013
readiness for pummelling the dough, just
the correct technique for kneading.
To allow time for the dough to rise we
moved to the production of Brown Soda
Bread which requires dough to be mixed
quickly without overworking and only has
to stand for 4-5minutes before baking.
I should add that during this time John
was constantly monitoring our progress
and offering help if required while a band
of assistants were constantly washing up
behind us and preparing for the next
creation.
If there is any downside to this amazing
day it’s that your appetite is rampant!
With ovens now in full swing the air was
filled with the delicious aroma of baking
bread, but there was more work to do
before lunch…..and that had to be made!
We prepared a basic Pizza Dough which
would be the shell for the Stromboli, our
lunchtime saviour, which was then filled
with chorizo, mozzarella, tomatoes, herbs
and spices. Just over an hour later, that’s
the time required for the dough to sit
plus oven time, we’re tucking into our
home-made lunch and boy does it taste
good! With an accompanying crispy leaf
salad, a choice of red or white wine and
a dish-load of pride, we tucked into our
Stromboli with relish.
Our Soda Bread, Pecan Buns and Focaccia
were, by this time, sitting proudly on a
cooling wire. Our final accomplishment
was Chapatis, understandably the last
item of the day. Why? Because we
seemed to generate more smoke than a
Boy Scout campfire! Nevertheless, John
seemed as happy with our efforts as we
were, so yet another successful product
was ready to take home in our ‘goodie
bags’.
The Nick Nairn courses are suitable for
everyone from raw beginners to well-
seasoned hands. They make an ideal gift
as well as being highly educational are
really great fun. My biggest tip would be
to book early. They are extremely popular
and the classes fill quickly. If time is a
problem the two hour Quick Cook classes
at lunchtime still allows time for plenty
cooking, eating and chatting.
www.nicknairn.com
JohnWebberJohn is the Cook School's greatestasset - a much loved, jovial andentertaining tutor. His amiablepersonality, sense of humour andeternal patience make for a happyand relaxed atmosphere.
Trained alongside Anton Eddelmanof the Savoy and under AntonMossiman, John's three decades inthe catering industry means hisculinary knowledge is second tonone.
26
savourIssue 02 2013
Focaccia Bread
Method1: Place the flour and marjoram dry ingredients in the mixing bowl; add the yeast and mix.
2: Peel and roughly chop the garlic and liquidise with the water, salt, sugar and olive oil
3: Add the emulsified mix to the dry ingredients and knead at a low speed for 5 minutes, cover and prove until doubledin size.
4: Knock back and form into rounds 20cm across and 1cm thick, set onto a baking tray, or form into a deep tray. Press
your thumb into the dough in a regular pattern with 3cm spaces between the indents.
5: Rub a little olive oil into the surface of the dough, cover and allow to prove until doubled.
6: When ready, re-do the indents in the dough and brush very lightly once more with oil. Sprinkle with sea salt and bakeat 180°C for about 35 minutes for the deep tray, or 17 minutes for the individual rolls.
Note: Note: If cooking the focaccia as a loaf in the deep tin other flavourings such as cooked onions or sundried tomatoesmay be added to the dough. Stoned black olives, slices of red onions or sprigs of rosemary may also be pushed intothe thumb holes prior to the second proving.
Ingredients• 600g bread flour • 1.5 tsp salt • 1.5 tsp sugar • 3 tsp dried marjoram • 300-375ml water • 3 tsp olive oil • 1 clove of gar-
lic • Olive oil for crust • 1 packet of fast action yeast - 7g. • sea salt
28
savourIssue 02 2013
When Taste of Grampian, a day of foodie heaven, descends on Thainstone, nearInverurie in June, it will see the return of one of our favourite chefs and TVpersonalities. Simon Rimmer, a self-confessed lover of Scotland (his wife is fromGlasgow and he has a son named Hamish) will again grace the stage at thisevent…. and he can’t wait!
Simon has a degree in fashion and textiles and opened his first restaurant,Greens in an upmarket suburb of Manchester in 1990 followed by Earle, amodern brassiere in Cheshire in 2006. He can be seen on our TV screens everySunday morning co-presenting Sunday Brunch on Channel 4 with Tim Lovejoy.Savour’s Editor hijacked Simon from his incredibly busy daily schedule to gleansome information on his eventful career.
Q: Legend has it you bought your first restaurant armed with two cookbooks andno idea of how to cook. Is this true?
A: This is absolutely the case. As a student I worked in bars and restaurants to makesome money and loved the industry. After qualifying I became quite bored with whatI was doing and decided to buy a vegetarian restaurant with some friends in WestDidsbury, a very up-and-coming area at the time. I fancied myself as a bit of a Lothario
A Tasteof Simon
savourIssue 02 2013
29working the front of house. However, due to lack of finance we couldn’t afford a chefso I found myself in the kitchen. It simply stemmed from there. It’s a great place in avery good location so we’ve never looked back. We now have a second restaurant Earlein Cheshire which is now receiving rave reviews.
Q: With TV presenting, two restaurants, compiling cookbooks and I believeintroducing a new line in beers, how do you find time for the family?
A: This is a major problem. I haven’t had a single day off in February or March. AlthoughI love the chaos of the kitchen and can handle the long hours it’s extremely difficultbalancing this with being a husband and father. In a typical day I’ll be in Greens in themorning then Earle in the afternoon where I can still be found at 2.00am. EverySaturday night I fly to London where we record Sunday Brunch live for Channel 4. Iacknowledge I have to have a better life balance.
Q: You are becoming quite a Taste of Grampian regular. What’s the attraction foryou?
A: I absolutely love it. It’s a special one-off day. I’m a real Scottish fan anyway so it’s agreat excuse to get up there. The hospitality is amazing. There is a night before dinnerwhich I attend and say a few words and I really enjoy the buzz of the day which is whyI keep coming back. Incidentally look out this year as I’ve had a kilt made for me andI’ll be sporting that on this occasion. I’m a bit daunted by the ‘cook-off’ as I’m upagainst fellow chef Nick Nairn who is regarded as a ‘local lad’ but I’ll be giving it mybest shot.
Q: The Great British Menu recently finished another TV series cooking for aComic Relief banquet at the Albert Hall. I believe you appeared in a previousseries?
A: Yes I gave it a go, but to be honest it’s not my thing! The contestants are top notchchefs which I don’t claim to be. I’m not a flashy chef just a local brassiere owner. I wasalso up against Marcus Wareing and although I gave it a good bash, he was justimpossible to beat. He edged me out with an amazing sweet.
Q: So, what’s next for Simon?
A: Well I’m rather excited as I’ve just launched my own brand of beers with Robinsonsa local brewer. The idea is to match one of the beers with the food you’re making.There are three beers at the moment to go with steak and red meat, chicken and fishand one for curry and spicy food. You can get them in the restaurants now but theywill be in Morrison’s in May, Tesco in June and hopefully Sainsbury’s etc. very soon after.
I have also recently published another cookbook entitled ‘Men Love Pies, Girls likeHummus’! It has some great recipes but it’s also peppered with daft little stories andanecdotes.
Sunday Brunch has been commissioned for the year so that will keep me busy and Ihave to tell you that tonight I’m cooking in the kitchen with my hero Kenny Dalglish.I’m a keen Liverpool fan so you can imagine how I’m feeling.
I’m also working on some new projects so who knows there may be another restaurantto announce before the year is out.
30
savourIssue 02 2013
The richness and diversity of theNorth-east larder was celebrated atthe Grampian Food Forum InnovationAwards in March.
During the day, over 60 entries from23 food and drink companies weresampled and assessed by the judgingpanel Lorna Murray, Local FoodSourcing and Technical Manager forAsda and Simon Cousins, seriesproducer of BBC Scotland’s Landward.
Heading up the judging panel wasPeter Bruce, managing director ofEntier Limited, Aberdeen’s premiercatering and hospitality company.
Commenting on the high standard ofentries seen, Peter Bruce said: “It hasbeen a great honour for me to beinvolved in the Innovation Awards. Asa local business, we pride ourselveson using many local producers andsuppliers.
“It has not been an easy decision forthe judges to select the winners asthere were so many fabulousproducts from great companies whodemonstrated passion for what theydo and what they produce. I believethey could develop and thrivethrough their participation in theseawards and have great potential tomarket their products throughout theUK.
“I was particularly pleased to see thatsome companies had built on aninitial product concept to developnew product ranges which haveadded value to their businesses."
Over 200 guests from the food anddrink industry attended the awardsdinner, which was held at theMarcliffe Hotel and Spa in Aberdeen.
The category winners were presentedwith their trophies by Colin Henry,Business Development Director,Entier Limited in the absence PeterBruce.
Best New Retail Product Award for businesses with more than25 employees, sponsored by Grampian Food Forum
First - Baxters Food Group - The Audrey Baxter Relish Range
Second - Donald Russell Ltd - Fondant Puddings Selection
Third - Dean's of Huntly Ltd - Mary Steele Speciality Biscuits
Best New Retail Product Award for businesses with up to 25employees, sponsored by Grampian Food Forum
First - Ola Oils Ltd - Ola Aioli
Second - Castleton Farm Shop - Castleton Farm Handmade Jam
Third - Berry Scrumptious - Gourmet Berry Fudge
Highly Commended - Kincardine Kitchen - Kincardine Kitchen Savoury Range
Best new Foodservice Product Award for businesses with morethan 25 employees, sponsored by Grampian Food Forum
Winner - Mackie's of Scotland - Damson & Oat Dairy Ice Cream
Best new Foodservice Product Award for businesses with upto 25 employees, sponsored by Grampian Food Forum
Winner - Mackintosh of Glendaveny Ltd - 500ml Rapeseed Oil Range
Packaging Award, sponsored by Anderson’sPackaging (Aberdeen) Ltd
Winner - Dean's of Huntly Ltd - Mary Steele Speciality Biscuits
GrampianFood Forum
Innovation Award Winners
AWARD WINNERS
31
savourIssue 02 2013
If you’re looking for a welcoming and friendly location toentertain clients, a cosy private dining room or a quiet space tohold a seminar – all while enjoying delicious food then ThePrime Cuts has everything you need.
Located in the heart of Aberdeen on Crown Terrace, The PrimeCuts restaurant offers private dining and conference facilities forgroups up to 20 people.
With a variety of areas including meeting and private diningrooms and the restaurant itself, there is something to fit anyrequirement. The Prime Cuts is also home to UPSTAIRS, a fullystocked wine bar, featuring a large choice of wines by the glass,single cask whiskies and an impressive cocktail menu, makingit the ideal spot for breakout meetings.
The relaxed atmosphere at The Prime Cuts combined with itsoriginal and mouth-watering menu has proved to be asuccessful formula that has seen the venue become a firmfavourite with Aberdeen’s business community.
Renowned for its excellent steak and lobster, in addition tosome highly original and creative dishes, The Prime Cuts hasdeveloped a reputation as a showcase for Scotland’s culinarydelights and provides the perfect venue for corporateentertaining.
Corporate Cuisine
Commitment to Healthy Eating Award,sponsored by The Rowett Institute of Nutrition and Health
Winner - Pulsetta by Plenta Foods Ltd - Pulsetta Rolls
Local Independent Retailer of the Year Award,sponsored by SAC Food & Drink and Taste of Grampian
Winner - Mitchells
Grampian Food & Drink Entrepreneur 2013 Award,sponsored by Johnston Carmichael
Winner - Robert Chapman, Farmlay Eggs
Investing in Skills Development Awardsponsored by Skills Development Scotland
Winner - Dean's of Huntly Ltd
The Most Successful Product from the 2012 Awardssponsored by SAC Food & Drink and Aberdeenshire Council
Winner - Ola Oils Ltd - Ola Chilli Jam
Judges' Choice Award, sponsored by the Marcliffe Hotel and SpaWinner - Cocoa Ooze Limited - Cocoa Ooze Ice Cream
AWARD WINNERS
32
savourIssue 02 2013
Method1: For the quinoa salad, mix together the quinoa, herbs and vegetables in a bowl and dress with olive oil and lemon juice.
Season, to taste, with salt and freshly ground black pepper.
2: For the dukkah, heat a frying pan and dry fry the cloves, fennel, coriander and cumin until fragrant. Place in a pestle andmortar and grind until smooth.
3: Combine the spices with the rest of the dukkah ingredients in a bowl and mix until well combined.
4: Rub each lamb cutlet with the dukkah and orange juice mixture and grill on a hot griddle, or under a pre-heated grill,
for 2-3 minutes on each side, or until cooked to your liking.
5: To serve place some of the quinoa salad onto four plates and place three lamb cutlets on top of each.
Ingredients for the quinoa salad• 200g/7oz quinoa, cooked according to the packet instructions • handful fresh parsley, chopped • 1 tbsp chopped fresh
mint • 1 red pepper, finely diced • 1 cucumber, finely diced • 1 red onion, finely diced • 100ml/3?fl oz extra virgin olive
oil • 1 lemon, juice only • salt and freshly ground black pepper
Ingredients for the dukkah
• 1/2 tsp cloves • 1 tsp fennel seeds • 1 tsp coriander seeds • 1 tsp cumin seeds • 1 tsp paprika • pinch turmeric • 1/2 tsp
chilli flakes • 50g/2oz hazelnuts, chopped • 30g/1oz pistachios, chopped • 1 tbsp sesame seeds • 4 tbsp honey • 1 orange,
juice only • salt and freshly ground black pepper • 4 tbsp olive oil • 12 lamb cutlets
Dukkah Lamb Cutletswith Quinoa Salad
savourIssue 02 2013
33
Taste the One DayFood Festival
Remember to write ‘Taste of Grampian’ in
your diary under Saturday 1st June. This
one-day food and drink festival is a great
day out for all the family with this popular
annual event allowing visitors to discover
and sample the wide range of high
quality food and drink products from
Grampian in the north east of Scotland.
Local producers invite you to taste and
buy the finest smoked salmon, mouth-
watering shortbread, delicious ice-cream,
sumptuous prime roast beef, creamy
fudge and maybe a dram or two of the
best Scottish whiskies from local
distilleries and much more. New this year
is the Seafood Pavilion which will be used
to highlight the important contribution
that Grampian's seafood sector makes to
the economy as well as promote the
extensive range of fish and shellfish which
are landed at towns along the coast and
processed here. Its centrepiece will be a
magnificent seafood display which draws
its inspiration from the fish counter at top
London store Harrods. The festival
programme also includes music,
children's entertainment, arts & crafts,
cookery competitions and
demonstrations.......and the celebrity
chefs, Nick Nairn and Simon Rimmer and
guests will ensure a fun packed day for
all. Celebrate the richness and diversity of
Grampian's larder.
Saturday 1st June 2013 between 9.30am
and 4.30pm at the Thainstone Centre.
Car parking is £5 and entrance to this
fantastic event is FREE of charge for all
visitors.
For a boy from Stirling, Nick Nairn is
spending a lot of his life in the Grampian
area at the moment.
The celebrity chef opened his Aberdeen
Cook School last May and the response
from local people has been fantastic.
“We’ve taken a new approach in
Aberdeen with Quick Cook classes
designed to help people pick up new
skills in just a couple of hours. The
reaction has been amazing and as soon
as we organise a class, it seems to be
booked up”, says Nick.
With another thriving Cook School at Port
of Menteith, a food column in the Daily
Record and a new series on STV this
autumn, Nick’s diary is always full but he
made time recently to repay the warm
welcome he has received in the north
east.
When Calum Richardson from The Bay
Fish and Chip Shop in Stonehaven
organised a fundraiser for the flood
damaged town, Nick signed up at once to
help cook at a special dinner which raised
more than £13,000.
As part of his commitment to North East
Scotland, he’s also delighted to be one of
the big names at this year’s Taste of
Grampian event.
“I’ve been welcomed with such
enthusiasm in the area so I’m really
looking forward to helping make this
year’s Taste of Grampian extra special/
“This is one of my favourite parts of
Scotland, with amazing local produce,
and we will be showcasing that onstage
at the event. All we need is a little bit of
sunshine so I’ve got my fingers crossed,”
said Nick.
Nick’s Northern Exposure
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1. BREWDOG BEER - Pick your own mixed case from con-temporary, full-flavoured beers that are all brewed in an artisanbrewery right here in the North-east. Don’t miss the world’sstrongest beer: Tactical Nuclear Penguin. Mixed cases start from£17 (exc VAT) + £7 p&p. www.brewdog.com
2. TASTE OF GRAMPIAN HAMPER - Highland Fayre hasthe perfect Taste of Grampian Gift Hamper for dad. It’s a collection of thebest produce from the Grampian area, from Lairig Ghru Cheddar to IsabellasRhubarb and Ginger Jam! An ideal gift.
3. A CHEF FOR A DAY EXPERIENCE AT EAT ON THE GREEN - Let dad feel the buzz of the kitchen ‘behind thescenes’ in a busy restaurant. Work with renowned local chef Craig Wilson in his ‘rather special’ restaurant in Udny Green. A full on daydad is sure to remember. Vouchers are available at Eat on the Green www.eatonthegreen.co.uk.
4. THE RAGIN’ BULL CHEESE BOARD - Devenick Dairy in Banchory Devenick on the south side of Aberdeen has an amazingrange of delicious home-made cheeses. A perfect gift would be the Ragin’Bull Cheese Board for dads who like their cheese with a kick. Itwould also give you a few moments respite from dad’s cheesy jokes!!
Savour chooses the best Father's Day gifts around. Whether your dad is a budding butcher, a gastronomi-cal gourmet or goes weak at the knees for beer, you've come to the right page to treat him.
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Method1: Heat oven to 160C/140C fan/gas 3. Using a flameproof casserole dish with a lid, soften onion and celery in the butter.
Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and addthyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2.5 hrs. Remove lid and cook for another30 minutes - this should thicken the sauce nicely.
2: Increase oven to 200C/180C fan/gas 6. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until thereare no suet lumps. Keeping the motor running, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.
3: Roll out half the pastry and use to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat, then pourover some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remainingpastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heartfrom cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bakefor 30-40 minutes until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.
MAKE-AHEAD TIP:To assemble the pie in advance, cool the beef filling before putting into the pie. Both the filling and pastry can be madeup to 24 hours in advance too, just keep chilled in the fridge before assembling.
Ingredients• 1 onion , chopped • 1 small celery stick, chopped • 2 tbsp butter • 2 tbsp plain flour • 700g beef shin, feather blade orstewing steak, cut into large chunks • 1 tbsp Worcestershire sauce • 2 beef stock cubes • 2 sprigs thyme • 540ml can darkale or beer.
For the pastry: • 1 egg , beaten • a few pinches poppy seeds • 500g plain flour , plus a little extra • 250g vegetarian suet
• 1 tsp salt • 1 tbsp water.
Beef and Beer Pie
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Ola Oils ContinuesSuccessful Run
Ola Oils, Inverurie’s producers of cold
pressed rapeseed oil scooped two Gold
accolades at the Grampian Food Forum
Awards recently.
The family-owned and run company
secured the Most Successful Product
award for Ola Chilli Jam and also took thehonours for Innovative Retail Productwith Ola Aioli, their garlic mayonnaise.
Ola were the only company to win twocategories outright at the awards dinnerwhich was held at the Marcliffe Hotel,Aberdeen.
John Sorrie of Ola Oils said: “We weregenuinely surprised to win both awards;obviously we think our Aioli is prettygood but there was some very toughcompetition this year so we were thrilledthat the judges saw our product as theclear winner.
“Our Chilli Jam meanwhile, which won aGold Great Taste Award from the Guild of
Fine Foods in 2012, has always been a
very popular product but to win Most
Successful Product, against products from
across the whole of the North East is
something we’re very proud of.”
Ola Oils are Scotland’s original producers
of cold pressed rapeseed oil and began
production in 2008. The company
produce all their own oil on farm just
outside Inverurie.
Ola has half the saturated fat of olive oil
and has ten times the Omega 3 content.
Ola has a very high smoke point making
it ideal for high temperature cooking
such as roasting and stir-frying.
This charming 18th century inn, overlooking Stonehaven harbour, is an ideal choice for sampling thebest in seasonal Scottish produce.There is something for everyone including fine steaks, chicken dishes,
pasta, burgers and, of course, locally caught seafood, all served in the Captains Table restaurantwhich offers majestic views over the picturesque harbour.
The cosy bar is renowned for its selection of keg beers and real ales which change regularly. It alsoboasts an incredible 100 different malt whiskies.
The Ship Inn is an ideal choice for bed and breakfast with eleven comfortable rooms offering morethan a hint of homeliness. All rooms have modern facilities including Wi Fi access and, following a
sleep-filled night, you can tuck into a scrumptious breakfast before exploring the rugged coastline orthe beautiful Deeside scenery. The welcoming staff, fresh quality food, real ales and comfortable rooms
make the Ship Inn an ideal place to stay this summer.
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savourIssue 02 2013
David Littlewood, Executive Chef at the
two-AA rosette Raemoir Country House
Hotel in Banchory, has been named
Scotland’s Chef of the Year. David took
the title at ScotHot in Glasgow, Scotland’s
largest hospitality, tourism and catering
show in his third year as a finalist in the
competition. However, he is no stranger
to success. David is a Masterchef of Great
Britain and has a number of accolades,
including Grampian Young Chef of the
Year in 2002 and Grampian Chef of the
Year in 2007. It is believed to be the first
time in over a quarter-of-a-century the
Scottish title has been won by a chef
from Aberdeenshire. Owners Neil and
Julie Rae invited David to head up the
kitchen at Raemoir when they bought the
hotel in September 2010. After a period
of refurbishment, Raemoir was voted
Scotland’s Country House of the Year
2011 and 2012 in the Scottish Hotel
Awards – an unprecedented double.
More recently they have picked up an
impressive array of awards nearer home
having been voted Best Romantic Hotel,
Best Country House Hotel and Best
Kitchen in the north-east awards.
David commented: “Winning this event is
phenomenal. It really was a tight
competition and I had no idea I would
win. When the results were called it
seemed like a lifetime until my name was
called out.” David also paid tribute to
Raemoir sous-chef Alex Hay, who assisted
him during the competition, the hotel’s
Head Chef John Chomba and junior sous-
chef Sam Ritchie. “Alex kept me calm and
focussed during the event and she was
instrumental in this success,” he
commented. In the weeks leading up to
the competition John and Sam tasted the
dishes as I practised and gave invaluable
feedback. This win is very much a team
effort.”
The eight finalists had to prepare and
cook a four-course meal in front of judges
including iconic chef Albert Roux.
Local ChefTastes More Success
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DAVID’S WINNING MENU COMPRISED:
• Venison tartare with caper
marmalade, mustard emulsion and
coal oil, served with chestnut bread.
• Sole mousse with scampi, buttered
kale and saffron sauce.
• Pork fillet and braised pig’s cheek,
cabbage and Jerusalem artichokes
done three ways.
• Salted peanut and chocolate cake
with passion fruit and banana sorbet,
and set yoghurt.
David was also part of a large Scottish
contingency at the annual European
Seafood Exposition in Brussels last month
where exhibitors from more than 70
countries attended, all aiming to grow
their business in new and existing
markets. Visitors were treated to top
quality produce served by the team from
the Federation of Chefs Scotland. As
Scottish Chef of the Year David was a key
player in the Scottish pavilion cooking
amazing dishes with fantastic local
seafood.
Raemoir House Hotel is not only home to
Scotland’s top chef however; the kitchen
boasts an exemplary brigade. David
heads a team that includes four Grampian
Chefs of the Year, with Junior Sous Chef
Sam taking the title in 2012 and Sous
Chef Alex the previous winner, being
crowned 2012 Pastry Chef of the Year.
David’s right hand man John, like David,
is a Masterchef of Great Britain.
Raemoir House has also been shortlisted
for another two major accolades.
The hotel is one of three venues on the
shortlist for Rural Restaurant of the Year in
the Scottish Restaurant of the Year Awards
and is a finalist in the 2013-14 AA Wine
Awards.
“It is remarkable for one hotel to have
received so much recognition for its food
and wine within such a short period,” said
owner Neil “These distinctions also
demonstrate the consistently high quality
of everything we offer and the service
which backs it up.”
Photographs courtesy of Logan Sangster &
Karen Murray
RaemoirCountry House Hotel
Banchory,
Aberdeenshire,
Scotland,
AB31 4ED
T: 01330 824884
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News Bites...Indulge in theFinest Produce
The Gardens at Buckingham Palace
will be the venue for a one-off event
this summer. Celebrate and
experience the best of food & drink,
interact with design & technology,
indulge in homes & gardens and shop
from British styles, pursuits &
pastimes.
The Royal Warrant Holders
Association, by gracious permission of
Her Majesty The Queen, is proud and
delighted to host the Coronation
Festival in the Gardens of Buckingham
Palace.
The Festival is being held by the
Association to celebrate the 60th
anniversary of the Coronation of Her
Majesty The Queen. Many North East
Royal warrant holders will be
exhibiting at the festival on 11th –
14th July. Famous names such as
Donald Russell, John Ross Jnr
(Aberdeen) Ltd, WA Baxter & Sons and
Walkers Shortbread will all be making
an appearance at the festival.
Visitors to the ticketed event will be
able to enjoy morning coffee,
afternoon tea or create their own royal
hamper whilst experiencing the very
best of food and drink from across the
UK and beyond. Visitors will not only
be able to sample the very finest food
and drinks but will be able to
purchase these items as well as watch
experts, chefs and food producers
demonstrate their skills on the
Tastings and Demonstration stage.
Have you dined at Las Iguanas in UnionSquare yet? Nestled between Jury’s Innand Zizzi, it offers a range of excitingLatin American dishes infused with specialsalsa ingredients.
It is clear food is their passion! Eachmorning they take delivery of fresh fruitand veg, British and Irish meat and qualityseafood. Along with specially sourcedingredients from across the globe, theirchefs turn it in to tasty and authenticLatin American food with love and pride.
The food that they serve today can traceits roots back to the 16th Century, afusion of native Latin American Indian,Spanish, Portuguese and Africaninfluences.
The menu’s full of flavour, from gorgeousGringas to tasty taco toppings and theirMexican Tinga chicken will make yourtoes tingle.
At Las Iguanas they hope you’ll try newthings, discover delights and favouritesalong the way, but mostly enjoy theunique taste of Latin American hospitality.Definitely worth a try!
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Method1: Ingredients out • Kettle boiled • Medium lidded pan, high heat • Griddle pan, high heat • Liquidizer.
2: Line the beans up and cut off the stalks, put them into the pan with a pinch of salt, then cover with boiling water andthe lid.
3: Slice the baguette into 2cm chunks and put on the griddle pan, turning when golden.
4: Pick and reserve 10 baby sprigs of basil. Rip off the rest of the leaves and blitz them in the liquidizer with the anchovies,
juice of 1 lemon, the extra virgin olive oil and a splash of water.
5: Pour about 40% of the dressing on to a nice serving platter and put aside.
6: Rub 10% into the tuna and season with salt and pepper.
7: Pour the rest of the dressing into a big bowl with the vinegar, mustard and honey, then mix together.
8: Drain the cooked beans, remove the stones from the olives, roughly chop the tomatoes, then add it all to the bowl ofdressing and toss together.
9: Put the tuna on the griddle pan and cook for 2 minutes on each side, or until blushing in the middle.
10: Chop the lettuce into 2cm chunks, tear the toasts into croutons and arrange over a large board with the lettuce.
11: Scatter the dressed beans, olives and tomatoes over the top.
12: Tear each tuna steak in half and add to the dressing platter.
13: Scatter over the reserved basil leaves, crumble over the feta and serve with lemon wedges.
Ingredients:For the Salad: • 350 g mixed green and yellow beans • 1/2 baguette • 2 black olives, (stone in) • 3 ripe mixed-colour
tomatoes • 1 romaine lettuce • 20 g feta cheese • 1 lemon.
For the tuna & dressings: • 1 big bunch fresh basil • 6 anchovy fillets • 1 lemon • 4 tablespoons extra virgin olive oil
• 2 x 200 g tuna steaks, (2.5cm thick) (from sustainable sources, ask your fishmonger) • 1 tablespoon red wine vinegar
• 1 heaped teaspoon wholegrain mustard • 1 teaspoon runny honey.
Grilled Tuna with Salad
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Method1: Place chicken breast into a food blender with seasoning and blend until smooth.
2: Add cream and eggs until mixed through then put mixture into a suitable bowl.
3: Add black pudding and mix together.
4: Line terrine dish with cling film and fill with mixture.
5: Spread evenly into dish then cover with lid or tinfoil.
6: Put about 1 inch of water into roasting tray then place terrine dish into water.
7: Put in oven for about 40 minutes at 170 c.
8: When cooked leave to cool then slice and serve.
Ingredients
• 3 large chicken breasts • 3 eggs • 100mls of cream • Pinch salt and pepper • 500g of diced black pudding
Chicken & Black Pudding Terrine
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45
Scott’s TraditionalFavourites
Scott Craig began his career at the Atholl Hotel in 1992
as a part-time dish washer whilst attending college where
he was training to be a chef. When he wasn’t busy he
would help the chef and this experience led to him being
offered the position of Commis Chef. He progressed to a
full-time position whilst continuing college on a day
release basis for 3 years. Scott worked his way through
each section of the kitchen and last year was offered the
position of Head Chef. His 20 year experience at the hotel
has given him an amazing insight into what the
customers appreciate and he has helped make the Atholl
a resounding success. Savour’s editor talks to Scott to
find out more about this successful chef.
Q: You have a very versatile lunch and dinner menu:
a mix of traditional and more modern dishes. Is this
to satisfy existing customers and attract new clients?
A: We believe customer feedback is very important. We
ask if guests have any comments or menu suggestions
they would like to put forward. Menus are changed
quarterly with the seasons. Content is a combination of
ideas and seasonal produce which creates an interest
with regular guests and attracts new clientele.
Q: Do you feel it’s important to retain traditional
local dishes such as your beef steak mince and
skirlie?
A: Very important. The biggest sellers on every menu are
the Atholl Favourites. These contain fresh quality
products cooked simply, with the emphasis on quality
presentation and value for money. We have great family
values and people always return to tradition.
Q: What’s the one thing you could never do without
in the kitchen?
A: Team Work! Everyone is equally important from
myself to the kitchen assistants and the waiting staff. This
ensures that the dishes we provide and the service we
give guarantees customer satisfaction.
Q: How do you source your ingredients?
A: Where possible we use local suppliers who supply us
with fresh Scottish produce. We go for quality rather than
price.
Q: Cooking methods are constantly evolving. What’s
your view of the new molecular techniques?
A: I think it’s really not for the Atholl. Traditional food
cooked by traditional methods has always been part of
the Atholl’s success.
Q: Why do you think The Atholl is held in such high
affection by the people of Aberdeen?
A: Quality, quantity, consistency, value for money and
service with a smile.
Q: If you could choose someone as the face of The
Atholl who would it be?
A: Not one person but definitely our whole team. We
have over 15 members of staff who have been here for
more than 10 years. That is amazing for a hotel. They
truly are the face of the Atholl.
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The quaint village of Gourdon serves up more than just astunning chunk of east coast charm; it is also home toHornblowers, creators of the best chips in Aberdeenshire. Thisrestaurant, with its glass fronted façade and panoramic viewsof the natural harbour, is legendary in the area for its prizewinning chips. Do not, however, restrict yourself to samplingthe fishy fayre as owners Alex and Ruth have just announced anew lunch menu bursting with local and homemade produce.
Homemade soups, fresh sandwiches oozing delicious fillings,Hornblowers own made Scotch eggs and home cured hamand, as you would expect, a mouth-watering selection of fishdishes from haddock and lemon sole to scampi and hotsmoked salmon. The changing ‘catch of the day’ is eithersupplied courtesy of the local harbour or from nearbyPeterhead market.
This charming restaurant is also open from 4.00pm – 8.00pmwhen, in addition to the usual array of yummy fish courses, itexpands the menu to include Aberdeen Angus burgers, saladsand delicious, if not a little indulgent, desserts.
Open daily Tuesday – Sunday you’ll find Hornblowers on theWest Quay. You’ll also find it affordable with the locally sourcedproduce cooked to perfection.
All Hornblowers produce is sourced locally from suppliers suchas Gourline of Gourdon, Devenick Dairy of Banchory andMcWilliams of Aberdeen from which they have created aselection of delicious lunchtime dishes.
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KateUnwrapped
If, like me, you watched the intriguing Channel 4 seriesFood Unwrapped, your attention would undoubtedly bedrawn to a bubbly new female presenter. The brand newscience series aired in autumn last year explored how ourfood is really made and the industry secrets behind ourfavourite produce. With fellow presenters Matt Tebbutt,James Watt and Martin Dickie, the effervescent KateQuilton travelled the globe to discover just how the foodwe love is produced.
Kate will stop at nothing to get to the bottom of what'son your dinner plate. Whilst at university, she undertooka student equivalent of Morgan Spurlock's 'Super SizeMe’; she ate kebabs for one week - breakfast, lunch anddinner. The stunt was picked up by a national paper.
When she's not finding out about what's in your fridge,Kate is one of Channel 4's youngest commissioningeditors. She has run the online editorial for some of theChannel's biggest shows and now manages Factualmultiplatform commissions including The Food Hospitaland Foxes Live.
Kate has worked in journalism and broadcasting forseven years, is big into food - and more specifically,
what's actually in it. Kate landed her first reporter job forITV West while she was still a student and went on towork as a Broadcast Journalist in Somerset for the BBC,spending a lot of her time with farmers, and reportingmostly on food.
In the first episode of Food Unwrapped, Kate travelled toSwaziland to find out just how they get tinned grapefruitsegments so perfectly peeled.
Then it’s a quest to find out what many producers waxour lemons with beginning in Spain, one of Europe'sbiggest producers of lemons. Kate travelled to Murcia,one of the main lemon growing regions of the countryand visited a large lemon grove and processing factory tosee how lemons are waxed using clever technology.
Many of the prawns we buy are labelled as farmed. Katetravelled to Thailand - the world's biggest producer offarmed prawns - to get a sense of the scale of theindustry. She saw how 1500 peelers at a large factoryprocess over 600 prawns an hour, and millions a month,by hand.
She then travelled to Thailand to visit a seafood stickfactory and saw that the production techniques areincredible. But even more intriguing than the clevermachines used, are the giant frozen blocks of fish whichare used as the key ingredient. Kate is told these aresurimi - which is a ‘white fish protein'.
Then it’s off to a large orange grove in Valencia wherethe workers are harvesting. She squeezes fresh orangestraight from the tree, and realises it tastes very differentto ‘fresh' supermarket juice.
Kate then travelled from Essex to Holland to try and findout how sandwich manufacturers stop our packet tomatosarnies from going soggy.
An intriguing series showcasing a face I’m sure we’ll seea lot more of on our television screens.
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Gordon & MacPhail, the malt whisky specialist andspecialist drinks wholesaler, has been named theofficial title sponsor of the 2013 Highlands & IslandsFood & Drink Awards.
The family-owned and managed business,established in Elgin in 1895, is one of the UK’sleading independent specialist wholesalers stockingover 4,500 product lines, including an extensivewine list, an impressive portfolio of spirits and awide range of craft beers and ciders.
Gordon & MacPhail is also the UK’s top wholesalerfor malt whisky, stocking every distillery bottling ofsingle malt available in the UK market. Included inthis portfolio is the award-winning range of singlemalts from its very own Benromach Distillery
Stephen Rankin, Director of UK Sales, commented:“The Highlands & Islands Food & Drink Awards areextremely important because they showcase thequality and diversity that this region has to offer.
“As title sponsor, Gordon & MacPhail can help theindustry build its reputation,” he added. “TheAwards are very much associated with quality and
innovation, and enable producers to demonstratethat being located in the Highlands & Islands is byno means a barrier to success.”
Entries are already being invited by the organiser,Highlands & Islands Food & Drink Forum which isurging food and drink companies from across theregion to seize the opportunity to promote theirproducts and businesses by entering one or morecategories.
The Awards, now in their ninth year and sporting afresh new logo and website, recognise and rewardthe businesses which are displaying best practice,achieving exceptional standards and pushingboundaries in a key growth industry sector.
Quintin Stevens of Highlands & Islands Food & DrinkForum said: “We are extremely excited to haveGordon & MacPhail on board as our title sponsorthis year – the company’s decision to support theAwards adds value to the initiative and helpsreinforce the message that we have an extremelybuoyant food and drink industry in the Highlands &Islands.” Categories in 2013 include the New
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Business Award, Healthier Food & Drink Award, NewProduct Award, Environment Award, Developmentof Export Markets and Restaurant of the Year.
The Awards also recognise the younger members ofthe industry who show potential, enthusiasm andpromise with the Young Shining Star Award whilethe Ambassador of the Year is chosen by industryleaders and announced on the night.
Supported by Highlands and Islands Enterprise(HIE), the Awards are the region’s most prestigious
food and drinks awards, celebrating excellence andachievement in the industry and recognisingindustry players at the top of their game.
Entries are now open until Wednesday, 5th June.Further information on award categories and howto enter can be found athifoodanddrinkawards.com.
The shortlisted finalists will be announced in mid-September and full details of the Awards Dinner &Ceremony will be announced in due course.
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Method1: Make the pastry: put the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in
the sugar, then the egg yolks and a little cold water to make a soft dough. Roll out the pastry on a lightly floured surface and use to line the flan tin. Chill in the refrigerator for 30 minutes.
2: Melt the butter in a large saucepan, and add the cooking apples and water. Cover and cook very gently for 20–25 minutes until the apples are soft.
3: Rub the apples through a nylon sieve into a clean pan. Add the jam, sugar, and lemon zest. Cook over a high heat for15–20 minutes, stirring constantly, until all the liquid has evaporated and the apple purée is thick. Leave to cool.
4: Bake the pastry case blind in a preheated oven at 190°C/gas mark 5 for 10–15 minutes. Remove the beans and foil and
bake for another 5 minutes. Leave to cool.
5: Spoon the purée into the case. Arrange the apple slices on top, brush with lemon juice, and sprinkle with caster sugar.Bake for another 30–35 minutes until the apples are tender and their edges browned.
6: Heat the jam, work through a sieve, then brush over the apples. Serve warm or cold.
Ingredients
• 90g butter • 1.5kg cooking apples, quartered, cored, and cut into chunks • 3 tbsp water • 6 tbsp apricot jam • 125g cast-
er sugar • Grated zest of 1 large lemon • 375g eating apples, quartered, cored, peeled, and thinly sliced • Juice of 1 lemon
• 1 tbsp caster sugar • 6 tbsp apricot jam • For the Pastry • 250g plain flour • 125g chilled butter, cubed • 125g caster
sugar • 4 egg yolks • cold water
French Apple Tart
It was definitely worth the drive to imposing Delgatie Castle, just outside Turriff, where thepretty little tearoom offers a great selection of tea’s offees freshly baked cakes, scones andpancakes. The team at the ‘Laird’s Kitchen’ make everything on the premises and have recentlyreceived a national award for their home- baking. It’s easy to see why! You can also enjoysomething more substantial such as home-made soup, main courses and puddings for lunch or tuckinto a delicious afternoon tea. Open 10.00am – 5.00pm daily it’s definitely worth a visit.www.delgatiecastle.com
Nestled into the roadside on the A96 just twelve miles north of Inverurie sits MorganMcVeighs, a delightful 80-seater, child-friendly restaurant with log burning fire anddelicious food. There is an extensive lunch menu with such delights as their famous ‘CullenSkink’ sandwiches and home-made specials, but it is their renowned morning coffees, teas andcakes that attracts me here again and again. When the weather improves you can sit outsideon the decking and take in the fantastic views over the Glens of Foundland. Remember toleave enough time to browse the foods, giftware and tableware in the Country Food Shop.www.morganmcveighs.com
There’s nothing like a freshly made ‘fancy piece’ and there is plenty to choose from at theHappy Plant Garden Centre in Mintlaw. I’m sure everyone has heard of this place as it has agreat reputation for delicious cakes made on the premises. Shortbreads, doodle bugs, fudge,cupcakes, scones, the list goes on and on! My personal favourite is the tiffin! Kids are cateredfor too with their own ‘Pack up’ with sandwich, crisps, juice and yoghurt. You can, of coursehave breakfast and lunch here too but did you know they offer an amazing Sunday roast? Mytip – try the homemade oatcakes….yummy! www.happyplant.co.uk
The aptly named ‘Chatterbox’ in Banchory is a great place to meet up with friends and exchangegossip over a nice steaming cappuccino. Perfect for lunch or an afternoon chinwag you’re spoiltfor choice from the amazing selection of home-bakes. From scones with jam and cream, cupcakesand muffins, to loaf cakes, sticky toffee pudding and ice creams, they’ll have something to temptyou. If you’ve time, try a bowl of homemade soup or a delicious hot sandwich with tortilla chipsand salad. Yet again, the Cullen Skink is fantastic! If you need an excuse to head out toBanchory, make it this place! www.thechatterboxbanchory.co.uk
Stonehaven is one of my favourite places to meet with friends for a brisk walk followed, ofcourse, by a nice cuppa. We all love Maggie Mays in the Market Square and it’s little wonder.There is a great selection of coffees and teas but it’s the fabulous cake and loaf that stealsthe show. Tuck in to carrot cake, fruit loaf, banana loaf or Victoria sponge. There are alsoDanish pastries, chocolate fudge and muffins and at the weekend you can treat yourself to aslice of Strawberry Pavlova or a chunk of cheesecake. If you’re feeling naughty or particularlydecadent try a Rizza’s chocolate or lemon truffle. www.maggiemaysstonehaven.co.uk
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BREAKAWAY
The stunningly grand Crieff Hydro Hotel,
set in the heart of Perthshire, must surely
offer more than any other hotel for short
breaks or family holidays. The service
makes you feel like an old family friend,
whether you’re roaming the estate or
taking it easy in the Victorian Spa. There
are five places to eat, seven
accommodation options and free
childcare, so mum and dad can take
advantage of everything on offer too.
Whether you’re looking for formal dining,
a relaxed family friendly meal or a quick
bite, you’ll find it at one of Crieff Hydro’s
quality Scottish restaurants.
Pop into the Brasserie at lunchtime for a
spot of pasta or indulge in the ultimate
all-day breakfast. In the evening under
12’s can feast on their favourites at the
famous children’s high tea while mum
and dad do their own thing for dinner. Or
perhaps you’d like to have a family meal
together. The Brasserie offers relaxed
informal dining to delight both parents
and children.
For a culinary experience the whole
family will enjoy book a table at The
Meikle. The setting is grand and spacious
but the atmosphere is bustling. Four-star
dining here doesn’t mean stuffy, as smart
casual is the order of the day – but it may
be an excuse to dress a little more
formally. The Meikle Bar with its grand
piano and outrageously comfortable
chairs is also the perfect place for an
aperitif, or a tour of Scotland courtesy of
the whisky wall!
At the Hub there is plenty of healthy food
on offer like spicy soups, classic Paninis
and filled Ciabattas. You can catch the
latest music videos on the big screen, or
see the big game in a family-friendly
setting. It is, of course, fully licensed so
you can enjoy a cold beer or glass of wine
while you’re soaking up the action.
Then there is the Winter Garden, a grand
old room with food that is simple and
hearty. It’s the perfect spot to soak up the
sun over breakfast, lunch on home-made
soups, sandwiches and salads and fill up
the kids on packed lunches. It’s also the
perfect location for afternoon tea and a
delicious scone. After all, you have to fuel
up before one on the Hydro’s legendary
Ceilidhs!
You may have often heard the phrase
‘there’s something for everyone’ but in
this case it just happens to be true.
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savourIssue 02 2013
BREAKAWAY
Looking for somewhere for a short break
away where you can enjoy quality food?
The Loch Rannoch Perthshire hotel,
nestled in the heart of the Highlands is a
perfect retreat. The hotel is situated on
the shore above Kinloch Rannoch with
majestic views of the loch and hills which
are simply breath-taking. Steeped in
tradition and rich in heritage, the hotel
invites one to step back to a quieter time,
while still enjoying the comfort of a
superb hotel.
There’s a fine selection of meals to be
enjoyed in the Ptarmigan Restaurant or
the Schiehallion Bar. The finest, freshest
ingredients provide fantastic food,
expertly prepared and delivered with
superb service. The Ptarmigan Restaurant
creates classic meals with a contemporary
twist while the family friendly Schiehallion
Bar is an excellent choice for a relaxed
meal after a day outdoors. The Prime
Scottish Beef Burger with chunky chips is
a recommended highlight from the fresh
menu of family favourites.
The chefs have the freedom to create
menus that are unique and make the
most of the fresh, seasonal ingredients
they source, wherever possible, locally or
within the UK.
After dinner, relax in the Malt Bar or sit on
the loch side terrace and drink in the
pleasures of Scotland’s finest malts. This is
the perfect venue for chess or
conversation and a little snack.
The Leisure Club, with heated swimming
pool, steam room, sauna and gym offers
the perfect way to unwind, relieving
stress and leaving you feeling refreshed.
There are numerous woodland walks
nearby and for the more energetic,
Schiehallion, the local Munro beckons.
The Macdonald Loch Rannoch Hotel is a
perfect Highland retreat offering superb
service and comfortable bedrooms
allowing you time to relax and rejuvenate.
The magnificent setting makes this an
ideal location to enjoy a break away from
busy lives or for a romantic retreat.
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savourIssue 02 2013
Method1: Put the caster sugar and 2 tablespoons water in a saucepan and cook over a medium heat, stirring, for 30 seconds–1
minute or until the sugar has dissolved. Bring to the boil over a high heat and boil for 4–5 minutes until the syrup has
turned a medium caramel colour. Remove from the heat and stir in 6 tablespoons of the cream, being very careful as it
may sputter a bit.
2: Return the pan to a low heat and cook, stirring, for 1–2 minutes until any hard lumps of caramel have dissolved, then
keep warm over a very low heat.
3: Put the remaining cream in a large bowl and whip, using an electric mixer, until soft peaks form. Peel and slice the
bananas.
4: Put the meringue nests on four plates and spoon the whipped cream over them. Top with the banana slices, drizzle with
the sauce and serve. Alternatively, crumble the meringues into four glasses, layer with cream, bananas and sauce and
serve.
Ingredients• 85g caster sugar • 250ml double cream • 2 large bananas • 4 ready-made meringue nests or 8 small meringues
• 2 tbsp water
Banoffee Pavlova