Scottish Field Homecoming Scotland December 2013

CHRISTMAS AT KINLOCH LODGE

C Christmas Dinneranapés

Chicken and Parma ham bhajis Makes 35–40

1 large onion (sliced and blanched for 3 minutes, then drained and squeezed to remove excess juices when cooler) 15g fresh ginger (finely chopped) 2 cloves garlic (finely chopped) 4g poppy seeds 4g fennel seeds 4g sesame seeds ½ red chilli ½ green chilli 2 splashes Tabasco 8g salt 8g caster sugar Handful of fresh coriander Batter 1 whole egg 150g plain flour 100ml milk 50g semolina 1 chicken breast (chopped finely) 7 slices of Parma ham (chopped finely) Method: In a small saucepan, heat the oil and gently fry the finely chopped garlic, ginger and chillies for 2-3 minutes. Whisk all the ingredients for the batter in a large

bowl. Add the poppy seeds, fennel seeds, sesame

seeds, Tabasco, salt and sugar. Chop the coriander and add. Add the chicken and Parma ham. Add the

blanched onions and mix by hand to ensure all the ingredients combine thoroughly. Portion the bhajis, roughly 20g each, onto a

Granary bread

60g dried yeast 1l warm water 6lbs strong white flour 4lbs granary flour 90g salt 2 handfuls dark brown sugar 2.4l water 2 glugs (3oz) oil Method: Mix the dried yeast with the warm water and leave till frothy on top. Knead all the ingredients for five minutes. Leave to rest for 10 minutes. Knead again for a few minutes and then leave

to rest for 10 minutes. Knead the dough for 3-4 minutes and then

separate the dough into 5-6 portions for making loaves, or divide into smaller portions and form into rolls. Sit in a warm place and leave until it’s doubled. C for 15 minutes.

Bake at 220o

Then reduce the temperature to 180o approximately 30 minutes.

C for

Above: Creamy and filling, Jerusalem artichoke soup in front of the fire hits the spot. Left: These canapés will get Christmas Dinner off to a flying start.

‘The food at Christmas should be traditional yet easy to prepare’

tray and then carefully place them, 8-10 at a time in the deep fryer for 2-3 minutes at 160o Drain well on kitchen paper.

C.

Smoked salmon and toasted sesame seed mousse

300g cold smoked salmon 250g double cream Juice from 1 lemon A twist of black pepper 100g hot flaky salmon 20g sesame seeds (toasted in a dry frying pan for 1-2 minutes until golden) Method: Add the cold smoked salmon to a food blender and blitz until it resembles a paste. Add the double cream slowly whilst the food

blender is on a low setting. Transfer the mix into a bowl and add the

black pepper, juice of one lemon and the toasted sesame seeds and fold in. Try not to overwork the mousse or it may split.

WWW.SCOTTISHFIELD.CO.UK 77

Page 1 | Page 2 | Page 3 | Page 4 | Page 5 | Page 6 | Page 7 | Page 8 | Page 9 | Page 10 | Page 11 | Page 12 | Page 13 | Page 14 | Page 15 | Page 16 | Page 17 | Page 18 | Page 19 | Page 20 | Page 21 | Page 22 | Page 23 | Page 24 | Page 25 | Page 26 | Page 27 | Page 28 | Page 29 | Page 30 | Page 31 | Page 32 | Page 33 | Page 34 | Page 35 | Page 36 | Page 37 | Page 38 | Page 39 | Page 40 | Page 41 | Page 42 | Page 43 | Page 44 | Page 45 | Page 46 | Page 47 | Page 48 | Page 49 | Page 50 | Page 51 | Page 52 | Page 53 | Page 54 | Page 55 | Page 56 | Page 57 | Page 58 | Page 59 | Page 60 | Page 61 | Page 62 | Page 63 | Page 64 | Page 65 | Page 66 | Page 67 | Page 68 | Page 69 | Page 70 | Page 71 | Page 72 | Page 73 | Page 74 | Page 75 | Page 76 | Page 77 | Page 78 | Page 79 | Page 80 | Page 81 | Page 82 | Page 83 | Page 84 | Page 85 | Page 86 | Page 87 | Page 88 | Page 89 | Page 90 | Page 91 | Page 92 | Page 93 | Page 94 | Page 95 | Page 96 | Page 97 | Page 98 | Page 99 | Page 100 | Page 101 | Page 102 | Page 103 | Page 104 | Page 105 | Page 106 | Page 107 | Page 108 | Page 109 | Page 110 | Page 111 | Page 112 | Page 113 | Page 114 | Page 115 | Page 116 | Page 117 | Page 118 | Page 119 | Page 120 | Page 121 | Page 122 | Page 123 | Page 124 | Page 125 | Page 126 | Page 127 | Page 128 | Page 129 | Page 130 | Page 131 | Page 132 | Page 133 | Page 134 | Page 135 | Page 136 | Page 137 | Page 138 | Page 139 | Page 140 | Page 141 | Page 142 | Page 143 | Page 144 | Page 145 | Page 146 | Page 147 | Page 148 | Page 149 | Page 150 | Page 151 | Page 152 | Page 153 | Page 154 | Page 155 | Page 156 | Page 157 | Page 158 | Page 159 | Page 160 | Page 161 | Page 162 | Page 163 | Page 164 | Page 165 | Page 166 | Page 167 | Page 168 | Page 169 | Page 170 | Page 171 | Page 172 | Page 173 | Page 174 | Page 175 | Page 176 | Page 177 | Page 178 | Page 179 | Page 180 | Page 181 | Page 182 | Page 183 | Page 184 | Page 185 | Page 186 | Page 187 | Page 188 | Page 189 | Page 190 | Page 191 | Page 192 | Page 193 | Page 194 | Page 195 | Page 196 | Page 197 | Page 198 | Page 199 | Page 200 | Page 201 | Page 202 | Page 203 | Page 204 | Page 205 | Page 206 | Page 207 | Page 208 | Page 209 | Page 210 | Page 211 | Page 212 | Page 213 | Page 214 | Page 215 | Page 216 | Page 217 | Page 218 | Page 219 | Page 220 | Page 221 | Page 222 | Page 223 | Page 224 | Page 225 | Page 226 | Page 227 | Page 228 | Page 229 | Page 230 | Page 231 | Page 232 | Page 233 | Page 234 | Page 235 | Page 236 | Page 237 | Page 238 | Page 239 | Page 240 | Page 241 | Page 242 | Page 243 | Page 244 | Page 245 | Page 246 | Page 247 | Page 248 | Page 249 | Page 250 | Page 251 | Page 252 | Page 253 | Page 254 | Page 255 | Page 256 | Page 257 | Page 258 | Page 259 | Page 260 | Page 261 | Page 262 | Page 263 | Page 264 | Page 265 | Page 266 | Page 267 | Page 268 | Page 269 | Page 270 | Page 271 | Page 272 | Page 273 | Page 274 | Page 275 | Page 276 | Page 277 | Page 278 | Page 279 | Page 280 | Page 281 | Page 282 | Page 283 | Page 284 | Page 285 | Page 286 | Page 287 | Page 288 | Page 289 | Page 290 | Page 291 | Page 292 | Page 293 | Page 294 | Page 295 | Page 296