FOOD & DRINK


Dinner on Boxing Day Cauliflower puree with seared


scallops and crispy pancetta Serves 6 as a first course, or 4 as a main course


12 king scallops, including the vivid coral crescent which is their roe. 3tbs olive oil About 20 grinds of black pepper For the puree 1 medium to large cauliflower, leaves trimmed off and any tough stalk cut away. Break the cauliflower into florets 2tbs extra virgin olive oil A good grating of dried chilli Finely grated rind of 1 lemon 1 level tsp salt About 15 grinds of black pepper 1 heaped tbs finely chopped parsley and snipped chives mixed 4oz/120g pancetta diced small and grilled or fried until crisp. Drain off the fat. Method: Stab the coral on each scallop. Put them into a wide dish and brush them with olive oil. Grind black pepper over them, and leave, loosely covered, in the fridge till 10 minutes before cooking them. To cook: Heat a dry sauté or frying pan until very, very hot. Add the scallops, and don’t be tempted to move them for 30 seconds – they literally sear in the extreme heat of the pan. Turn them over, and cook for a further 25-30 seconds (count!) on the other side. Lift them onto a warm dish – don’t stack the cooked scallops because they will then continue to cook in their trapped heat.


82 WWW.SCOTTISHFIELD.CO.UK


Steam the cauliflower florets until just tender.


Put the cooked cauliflower into a food processor and whiz till smooth with the lemon rind, grated chilli, salt and pepper. Whiz in the 2 tablespoons of olive oil. Scoop from the processor into a bowl. Stir in the chopped parsley and snipped chives and the crispy pancetta. To serve: Put a spoonful of the puree etc in the middle of each of 6 warmed plates. Put 2 seared scallops on either side of the spoonful of puree. Serve warm.


Venison stew with beetroot and


ginger Serves 6


2lbs/1kg venison, any gristle trimmed off and the meat cut into even sized chunks approx. 1”/2cm in size. 2tbs flour 1tsp salt About 20 grinds of black pepper 3-4tbs olive or rapeseed oil 2 onions, each skinned, halved and thinly sliced 2”/4cms root ginger, skin off and diced finely 1-2 fat cloves of garlic, skinned and diced finely 4 beetroot, each peeled and sliced into little-finger thick strips – please don’t be tempted to use the vacuum-packed peeled and cooked beetroot for this (or any) recipe, you lose so much of the flavour 1½pts/900 ml stock Method: Mix the flour, salt and black pepper thoroughly through the pieces of venison, so that


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