Braised Scottish oats
Ingredients
200g Scottish oats
150ml real ale
1 orange, zest
5g cinnamon powder
Method
In a pan overnight place the oats and 100ml of real ale and leave in the fridge overnight
The next day the oats will have taken on the ale and become soft
Place the oats on a low heat and add the remaining 50g of real ale, cinnamon powder and orange zest
Remove from heat once warm
Watercress purée
Ingredients
200g watercress
150g picked spinach
5 garlic cloves
50ml heavy cream
20g butter
100g shallot
Method
In a large base pan melt butter until it begins to foam
Add shallots, garlic and watercress and cook for 3 minutes
Add the spinach and cook for a further two minutes
Add the cream and reduce by half and then transfer into a food processor and blend until smooth
Crispy chicken skin
Ingredients
2 chicken skins, from large thighs
Pinch of sea salt
Method
Preheat the oven to
180C/gas mark 4
Using a small, sharp knife, lay the skins skin-side down and scrape off any excess fat and remaining meat
Lay the skins stretched out flat on a greaseproof-lined baking sheet
Sprinkle with a pinch of flaky
sea salt
Lay a second sheet of greaseproof paper over the skins then weigh down with another tray
Place in the oven for 10-15 minutes until golden brown
Cherry jam
Ingredients
400g of cherries
200g of jam sugar
1 tbsp of fresh lemon juice
Method
Place a plate in the freezer
Halve the cherries and remove the stones
Place cherries in a heavy-based pan with the sugar and lemon juice
Cook down over a low heat, stirring regularly until the cherries have released enough liquid to prevent the sugar from caramelizing
Simmer for 20-25 minutes
To test if the jam is the correct consistency, remove the plate from the freezer and spoon a little jam onto the plate. Place in the fridge to set for a couple of minutes. If the jam forms a skin and sets then it is ready to jar.
Herb oil
Ingredients
200g of flat leaf parsley
200ml of olive oil
Method
Place oil and flat leaf parsley into a food processor and pass through a fine sieve
Dish assembly
Place the beer braised oats on to the bottom of the bowl and top with cherry jam
Add the watercress purée on top of the braised oats
Place the crispy chicken skin in to the braised oats to give the dish height
Finish the dish with herb oil and edible flower
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here