A cookbook featuring recipes from Scottish crime writers Ian Rankin and Val McDermid has been shortlisted for an international award.
The Killer Cookbook is one of five books on the shortlist in the ‘Best Charity and Fundraising in Europe’ category at the World Cookbook Awards 2012.
It was published as part of the University of Dundee’s Million for a Morgue fundraising campaign.
The campaign aims to raise £1million to build a world-leading, pioneering forensic centre at the university.
Emily Dewhurst from the Million for a Morgue campaign said: “We are absolutely delighted that the Killer Cookbook is being given international recognition.
“The book has been really well received and we must say a big thank you once again to all of our contributors.
“The book is packed full of great recipes and if anyone is wanting to try Val McDermid’s Russian Stuffed Aubergine, Tess Gerritsen’s spicy Chinese chicken salad or the Killer Margaritas from the husband of Professor Sue Black then they can still get a copy in time for Christmas.”
Professor Black, Director of the Centre for Anatomy and Human Identification at the University of Dundee, said: “This is the most amazing news! I can only thank everyone who has bought the book and helped us to raise much needed funds.”
For more information about the cookbook visit the Million for a Morgue campaign website.
If you want to have a go at making Val McDermid's Russian Stuffed Aubergine recipe from The Killer Cookbook, follow the instructions below.
Russian Stuffed Aubergine (serves 4)
2 medium aubergines
100g of pecorino cheese
100g of walnuts
100g of rocket
80g of parmesan shavings
1 Slice the aubergines thinly on the diagonal to make a dozen long oval slices
2 Fry in batches in hot oil and set aside to cool
3 Chop cheese and walnuts to breadcrumb consistency and mix together. (It's best to do this in an electrical chopper but you can do it by hand)
4 Place a generous teaspoon of the cheese and nut mix on an aubergine slice and roll it up
5 Serve garnished with rocket, parmasan shavings and a light dressing of olive oil