This week’s recipe is by Glenn Roach, Executive Chef of the Surf & Turf Restaurants in Macdonald Hotels & Resorts. Chef Roach introduced the Surf & Turf concept to Macdonald Rusacks Hotel, St Andrews and Macdonald Holyrood Hotel, Edinburgh. The concept will be introduced to Macdonald Marine Hotel, North Berwick.
Potato Gnocchi
Ingredients:
500g of sweet potato
90g of strong bread flour
2 egg yolks
2 tsp dill, chopped
2 tsp tarragon, finely chopped
2 tsp chives, chopped
30g of unsalted butter
1 pinch of salt
1 pinch of black pepper
Iced water, to cool the gnocchi
Method:
Bake the sweet potato until cooked through, approximately 1 hour.
While still warm but cool enough to handle, use a blunt knife to remove the skin. Use a fork to break up the sweet potato and then allow to cool slightly
Sift the flour over the sweet potato and use your hands to mix in well
Add the yolks, herbs and salt and pepper, mix together to form a dough. Add more flour if the dough is too sticky
Roll out the dough into long sausages, approximately 1cm thick. With a sharp knife cut into 2.5cm wide dumplings
Bring a pan of salted water to the boil. Drop in the gnocchi and cook for 2 minutes
Remove with a slotted spoon and place into iced water - this will stop the cooking process immediately. Drain well on kitchen paper.
Heat the butter in a frying pan and once it starts to foam, add the gnocchi and cook for 1 minute. The gnocchi should take on a nut-brown colour
Haggis Beignet
Ingredients:
250ml of water
50g of butter
70g of plain flour
100g Haggis
4 eggs
1/2 tsp English mustard
salt
pepper
polenta for dusting
vegetable oil, for frying
Method:
Bring the water to a simmer with the butter, then remove from the heat and add the flour
Cook slowly for about 8 minutes until the mixture leaves the sides of the pan
Remove the mixture from the heat and stir in the Haggis. Separate 3 of the eggs and add 3 egg yolks and 1 whole egg along with the mustard, salt and a generous amount of pepper
Pipe balls of the mixture onto a tray of polenta and coat the beignets. Heat the deep-frying oil to 180°C and fry the beignets in a deep-fat fryer or using a large pan for 2 minutes until crisp. Drain well on a paper towel before serving.
Carrot and Orange Velouté
Ingredients:
500g of Carrot, peeled, and cut into cubes
100g of butter
300ml of chicken stock
100g of Parmesan, grated
1 Medium orange
Method:
In pan add butter and melt unti foaming add the carrot and cook until a nice golden colour.
Add chicken stock and simmer away untill the carrot is cooked
Once cooked add to a food processor and blitz until smooth then passing through a fine sieve
Squeeze in orange and add parmesan.
Pickled Cucumber
Ingredients:
1x cucumber
300ml white wine vinegar
300g caster sugar
300ml water
Peel, deseed and dice cucumber to 3x3ml
Method:
Bring sugar, vinegar and water to the boil until the sugar has desolved let the liquid cool then add to liquid
Leave for 2 hours
Caper & Shallot Dressing
Ingredients:
100g capers
10g dill
2 banana shallots
1 tspn dijon mustard
50ml white wine vinegar
100ml non scented oil
Method:
Finely dice shallots, dill and slice capers.
In a mixing bowl add you mustard and wine the slowly whisk in your oil to make a thick dressing.
Add shallots and capers and chopped dill
Roasted Foie Gras
Ingredients:
80g Foie gras
2g maldon salt
½ medium orange
Method:
Place your foie gras in to a hot pan and cook until golden brown on one side.
Transfer to a tray and place I the oven at 150 degrees for 4 minutes gently brush with orange juice, season with maldon salt
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