Best of British - The Scottish Challenge!
When you think about Scottish cooking what comes to mind? Haggis? Salmon? Oatcakes? Cullen Skink? There are plenty of modern and traditional recipes to choose from in the Scottish Kitchen so why don't you rise to the challenge and cook or bake something Scottish, put it on your blog and you could be in with a chance to win.
We’ll be showcasing the entries both on the Face of New World blog and on host blogs and promoting the recipes through Facebook and Twitter, with all your entries fully credited back to your blogs.
So, why not show what you think is the Best of British and join our challenge.
The full rules are posted on The Face of New World Appliances. However, here is a summary of what you have to do to enter:
- Post your recipe on your blog with a link back to The Face of New World Appliances AND to this post.
- Add the Best of British badge to your post.
- Add "Best of British" to your post or as a tag.
- E-mail firstname.lastname@example.org with your recipe title, a link to your post and a photograph by Midnight of 15th July.
- If you post on Twitter, you can use #BestofBritish and if you mention @fionamaclean or @serialcrafter or @newworldapps, we will try and retweet.
- The round-up of entries will be posted on or before the 20th July on The Face of New World Appliances and here on my blog too.
Lavender and Lovage and Fiona McLean of London Unattached. Many thanks to them both for all their hard work and to Choclette at Chocolate Log Blog for hosting the first month featuring recipes from Cornwall. Remember to check the round up on the 20th June.
Scotland's FoodThere are so many fantastic food producers in Scotland. We have high quality beef and lamb and game, incredible seafood and delicious dairy produce. The varied landscape of Scotland has the right conditions to for all of these products and, despite some of the 'deep fried Mars Bar' anti-food propaganda, Scotland has an excellent reputation for good food.
I thought long and hard about what I should showcase for Best of British and toyed with a smoked venison salad or maybe some traditional baking. In the end I decided to put a bit of a twist on a dish that is full of Scottish products and is popular in restaurants and at home for entertaining: Cranachan.
Iced Cranachan with Raspberries (serves 4)For the ice-cream
1tsp vanilla extract
3 egg yolks
25g caster sugar
1 tbsp Scottish Heather Honey
1tbsp Scottish Malt Whisky
300ml 1/2 Fat Creme Fraiche
For the Oat Crumble
100g Scottish medium oatmeal (I used Hamlyns Oatmeal suitable for baking)
30g Scottish butter
50g demerara sugar
200g Scottish Raspberries
To make the ice cream
1. Pour milk into a heavy based saucepan, add the honey and heat until almost boiling.
2. Take off the heat and let it cool slightly.
3. Whisk the egg yolks and sugar together in a bowl until thick and creamy. Gradually whisk in the hot milk, then strain back into the pan.
4. Cook over a low heat, stirring constantly, until thickened enough to coat the back of a wooden spoon.
5. Do not allow to boil!
6. Pour into a chilled bowl and leave to cool in the fridge
7. Whisk the Creme Fraiche into the cold custard until evenly blended.
8. Pour into an ice cream maker and churn until frozen, alternatively freeze in a shallow container, whisking 2 or 3 times during freezing to break down the ice crystals and ensure an even-textured ice-cream.
9. When the ice-cream is still soft, add half the oat crumble and mix well.
To make the oat crumble
1. Rub together the medium oatmeal and the butter until combined and resembling rough breadcrumbs.
2. Add the demerara sugar and stir through.
3. Heat the oven to 180C and spread the mixture on a baking tray.
4. Bake for 15 - 20 minutes until golden brown and crispy.
5. Let the crumble cool.
For the Raspberry Coulis
100g Scottish Raspberries
25g icing sugar, sieved
1. Push 100g of raspberries through a sieve, collecting the juice in a bowl.
2. Stir in the icing sugar until dissolved.
3. Chill until ready to use.
I used some old fashioned Tala Castle Cake tins, lined with clingfilm, to make my little ices, but you could use a small glass or just add a scoop of ice cream to your plate. You need to take the ice-cream out of the freezer about half an hour before eating. Place the ice cream on the plate, using a dessert spoon add a pool of raspberry coulis on one side and place three raspberries in the coulis. Add a little 'stream' of oat crumble on the opposite side of the plate.
This is not an over sweet dessert, there is only a very subtle taste of whisky, but you could leave it out if you don't have it or don't like it. They honey taste is to the fore and the different textures of the crunchy oat crumble and smooth raspberry coulis are delicious with the ice-cream.
I hope you will join us in the Best of British Challenge and make something from Scotland, it can be a traditional Scottish dish or a dish using Scottish produce. I look forward to seeing what you make and good luck with the prize draw.
STV Scotland Food and Drink
Scottish Recipes Food and Culture