A STRONG SOUTH-WESTERLY
whisked mixture back into a clean pan and cook over a low heat until the custard thickens enough to coat the back of a spoon. Do not let it boil. Stir in the ginger juice. Remove from the heat and allow to chill. Once
cold, churn in an ice-cream maker. Alternatively, place in a bowl in the freezer, then remove and stir every 20 minutes until set.
For the rhubarb soufflés 4 sticks of champagne rhubarb 50 g granulated sugar orange zest 570 ml milk 1 vanilla pod, split lengthways 110 g caster sugar 25 g cornfl our 25 g fl our 4 egg yolks 110 g strong fl our 50 g cooled, diced butter 35 g granulated sugar 8 egg whites 50 g caster sugar
For the rhubarb purée Roughly chop the rhubarb and place in a saucepan along with the 50 g of granulated sugar. Add a little orange zest then cook slowly until it forms a soft purée.
For the crème patissière Place the vanilla pod in the pan of milk and bring to the boil. In a bowl, cream the 110 g of caster sugar,
egg yolks, fl our and cornfl our, then pour the hot milk onto sugar mixture, whisking as you do so. Pour this mixture back into a clean pan,
then cook over a medium heat for approximately 3 minutes until it thickens. Cool and keep until you’re ready to serve.
Use as required (probably about 1 dessertspoon per souffl é)
For the crumble topping In a bowl place the strong fl our, butter and 35 g of granulated sugar. Gently rub together with your fi ngers to resemble a crumble mix. To make it extra-special, fi nish with a dessertspoon of Scott’s porridge oats.
To finish Butter the insides of four ramekins then dust them with caster sugar. Place these in the fridge until you are ready to use them. Preheat the oven to gas mark 7/200°C. Heat the crème patissière in a saucepan. Add
the rhubarb purée and keep warm. In a stainless steel bowl, whisk the egg whites
and caster sugar until they form soft, shiny peaks. Whisk a third of this into the rhubarb purée and crème pat mix, then gently fold in the remaining egg whites. Spoon the mixture into the chilled ramekins
and shape the tops like house roofs. Sprinkle the crumble mix on top. Place in the oven for 6 minutes then remove
and serve immediately with a scoop of ice-cream on the side.
FIELD
FACTS Knockinaam Lodge, Portpatrick, Stranraer, Dumfries & Galloway DG9 9AD. 01776 810471;
www.knockinaam
lodge.com
Left: Tony Pierce’s hot rhubarb crumble souffl é has proved consistently popular with guests.
t Wine
o dine
Wine expert David Austin of Reuben’s Wine Store in Dunfermline selects three wines to accompany Tony Pierce’s dishes.
CANNONBERG CHENIN BLANC, WESTERN CAPE SOUTH AFRICA, £7.99
I would normally choose a Sauvignon Blanc to pair with salmon but this South African Chenin Blanc is the perfect match for Tony’s mouth-watering recipe. The wine is bursting with fresh green pepper, citrus, pink grapefruit fl avours, with subtle hints of
orange rind which cut through the fl eshy salmon texture and enhance the complex fl avours of the sauce. I was involved with this wine’s conception, so if you’d like to hear more please pop into the Wine Store and I will explain all.
CHATEAU KA, SOURCE DE ROUGE, BEKAA VALLEY, LEBANON 2011, £10.99 Pairing a wine with lamb is a tricky process that depends very much on the recipe. I’ve chosen a red wine which is made from a blend of the Cabernet, Syrah and Merlot grape varieties. This one is expertly hand crafted by wine maker Akram Kassatly, who trained in Burgundy before he set up his winery in the Bekaa Valley in Lebanon. Very much French in style, the ripe, savoury black and red fruit fl avours, plus the slight yet nevertheless unmistakable nuances of French oak, stand up well to the richness and intensity of the many layers in this lovely dish.
MONTES ALPHA LATE
HARVEST GEWÜRZTRAMINER, CURICO VALLEY, CHILE, £13.99 This dessert is absolutely crying out for a rich luscious wine and this late harvest Gewürztraminer is the perfect wine to accompany this pudding. The delightful fl avours of the apricot, honey and mandarin tones will compliment the intensity and slight tartness of the rhubarb and the delicate fl avours of the ice cream.
Reuben’s Wine Store, 14 New Row, Dunfermline, 01383 731475,
www.reubenswinestore.com
WWW.SCOTTISHFIELD.CO.UK 127
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