A delicious recipe from the Isle of Harris that’s a feast for the eyes as much as the palate.Continue reading “Scallop Recipe from Flavour, Isle of Harris”
Some people might feel a bit intimidated by scallops, but Hebrideans know that when your scallops are fresh and juicy, they’re quick and super easy to prepare – not to mention delicious!Continue reading “Quickly Seared Scallops”
This is a very simple recipe and it’s absolutely perfect if you’ve got an open fire outside to throw the shells onto when you’re finished. It serves two people with generous portions.
- 1kg debearded mussels
- 250ml cream
- 2 glasses of dry white wine (one for the pan and one for the chef)
- 1 small onion, diced
- 2-3 cloves of garlic, finely chopped
- 1 tbsp olive oil
- 1 bay leaf
- A good bunch of chopped parsley
You will also need a big saucepan with a lid.
- Add the oil, bay leaf, onion and garlic to the saucepan and put on a medium heat.
- Sweat the onion and garlic in the oil until soft but not coloured.
- Add the mussels and turn the heat up.
- Chuck in the glass of wine.
- Put the lid on and cook.
- When all the mussels have opened up, remove the pan from the heat.
- The time needed to reach this stage will depend on the temperature, size of the pan and the mussels themselves but it is usually around 3-5 minutes, so check it every now and then to see progress, but try to avoid checking too often or you will lose the steam (which is needed to cook the mussels).
- When ready, pour in the cream and sprinkle over the parsley
- Put the lid back on the pan and give it a good shake to distribute the cream, but not so hard that you break the mussel shells.
- Serve with crusty bread to mop up the creamy, delicious sauce.
When you’re eating, watch out for the bayleaf. This dish also goes really well with chips or potato wedges on the side, maybe with a garlic mayo dip.
Instead of cutlery, use an empty mussel to prise the flesh out of the others – a tip I learnt from my Cornish aunty.
Don’t eat any of the mussels which haven’t opened.
There is evidence to suggest that humans have been eating oysters in the Hebrides for thousands of years. Here is the most simple recipe – shucked and eaten as they are.Continue reading “Fresh oysters”
Continue reading “Chinese Salt And Pepper Langoustines”
This is a Chinese classic made with the finest of Scottish Langoustines. The recipe has been kindly donated by Barratlantic.
This is a delicious recipe from the Tobermory Fish Company that makes 10 pancakes for a starter or 24 miniature pancakes for canapés.Continue reading “Savoury pancakes with Tobermory smoked trout and horseradish cream”
This is a really easy dish, that makes crab meat really go far. It also works well with frozen crab if you can’t get it fresh.Continue reading “Crab linguine”
This dish is sometimes referred to as ‘fisherman’s cured mackerel’ in Japanese, presumably because some fishermen begin preparing it aboard their boat, with the dish ready either later for their lunch, or by the time they get back to shore. How fresh is that?Continue reading “Shime saba (Japanese cured mackerel)”
Seaweed chutney with oatcakes is a simple dish using only two ingredients. It’s really tasty and takes seconds to prepare.
- Sweet or spicy seaweed chutney from Isle of Mull Seaweed
- Oatcakes (small ones if this is for canapes, large for a starter or snack)
- If you’re making canapes, spread a little chutney on each oatcake and serve on plates.
- If you’re serving this as a starter or a snack, you can either spread the chutney over the larger oatcakes as well, or serve the chutney on the side, perhaps with some salad.
- When the chutney is spread on an oatcake you want at least 3-5mm of chutney to really savour the flavour.
Given that both oatcakes and chutney have a good shelf-life this is perfect as something sophisticated that you can throw together in a hurry if you have unexpected guests – remember having them before covid-19?
It goes very well with alcohol – light lagers and mild ales are a particularly good match for the complex umami-tang combination of the chutney but it goes nicely with white wine, prosecco, cider, gin and whisky as well.
It can also make a tasty and unusual addition to a packed lunch or cheese platter.
- 7-8 squat lobsters per person
- Bring a pot of water to the boil
- Add the squat lobster and return to the boil
- Remove from the heat and rinse the squat lobsters under cold water.
- Either serve immediately or chill and serve the same day.
Being able to chill the cooked squatties and serve them later makes this ideal for a simple but tasty dinner party. You can add mayonnaise or other dips as an accompaniment.
Squat lobsters are sweeter than most other crustaceans. Their tails are also juicy and bite-sized. They make a nice, easy starter, or a relaxed main course and they go very well with drinks.
If you can be bothered, you can break over the claws of some of the larger ones and tease out the little slivers of meat inside. It’s very tasty, and there is something very satisfying about getting as much out of each one as possible.
Squatties are an ideal tapas-style snack with drinks. If you can get over the fiddly-ness of eating them, and maybe have a napkin and/or finger bowl nearby, it is really leisurely to just sit around a table with friends and family and nibble away with drinks.