A delicious recipe from the Isle of Harris that’s a feast for the eyes as much as the palate.
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!
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. Ingredients 1kg debearded mussels 250ml cream 2 glasses of dry white wine (one for the pan and one for the chef) 1 smallContinue reading “Mussels in cream sauce”
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.
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.
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.
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?
A simple recipe for Isle of Mull seaweed and Scottish oatcakes.
A Hebridean seafood recipe for simple, boiled, chilled squat lobsters.