This week’s recipe has been prepared by Ian McNaught, Head Chef of the Roman Camp Country House & Restaurant situated in the heart of the Trossachs National Park. This traditional Highland retreat on the banks of the River Teith is ideal for a romantic getaway and a fabulous wedding venue too. The historic and idyllic building and 20 acres of secluded gardens are perfect for wedding photos, and for the ceremony itself. The restaurant itself has been recommended by the AA as one of the top twenty eateries in Scotland and has been awarded the Three AA Rosette Award for their restaurant dining. The menus at the restaurant are prepared from locally sourced seasonal ingredients and guests can choose from a host of different menus including a la carte, five course tasting, afternoon tea or vegetarian menus.
Serves 4
Ingredients
Mushrooms and Marrow on Toast
12 Pieces of Middlecut Bone Marrow
Selection of Mushrooms
50g Butter
4 Slices of Sourdough Bread
4 Eggs
Buerre Blanc
2 Shallots
2 Tsp White Wine
1 Tsp White Wine Vinegar
2 Tblsp Double Cream
300g Unsalted Butter
2 Tblsp Chopped Chives
Garnish
Bacon
Watercress
For the Mushrooms and Marrow on Toast
Push the soft marrow out of the bones and soak overnight in a bowl of water. Poach the pieces of Marrow for 1-2 minutes and refresh in a bowl of iced water to allow them to firm up. Sauté the mushrooms off in the butter, remove from pan and keep warm.
Toast the slices of Sourdough bread. In the pan used for the mushrooms fry the pieces of Marrow and drain on pieces of kitchen paper to get rid of any excess fat.
Poach 4 eggs by bring a pan of water filled at least 5cm deep to a simmer. Stir the water to create a whirlpool effect, slowly tipping the egg into the centre of this. Cook for 3-4 minutes until poached.
For the Buerre Blanc
Finely chop the Shallots and place into a small pan with the wine and vinegar. Reduce to a syrup, add the cream and bring to the boil. Take this mixture and bit by bit whisk in the butter, until smooth and emulsified, season and add in the chives.
For the garnish
Put the bacon in the oven and cook for fifteen minutes or until crispy and rigid.
Assembly
Place the toast on 4 plates, spoon over mushrooms and bone marrow. Top with a Poached Egg, some watercress and a shard of crispy bacon. Drizzle around the Buerre Blanc and serve.
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