Afternoon Tea with Baxters and Michelin Chef Tom Kitchin
Baxters has teamed up with on of Scotland’s top Michelin Star chef , Tom Kitchin, to create a series of Afternoon Tea recipes that showcase the range of Baxters preserves and chutneys.
Tom has taken the Baxters philosophy to ‘Be Different, Be Better’ to create an inspired portfolio of simple yet attractive dishes for consumers to recreate at home. Baxters jams, especially their Scottish raspberry preserve, have been favourites at Taste-of-Scotland.com for years – straight out of the fridge on crusty bread or hot buttered toast. But these Afternoon Tea recipes are a novel twist, providing consumers with alternative ways of using Baxters in cooking – both as an ingredient and as the perfect accompaniment to sweet and savoury dishes. Continue Reading >>
Gone Fishin’ – Fathers Day at the Horseshoe Inn
Here’s an interesting suggestion for Father’s Day from the Horseshoe Inn near Peebles in the Scottish Borders
“Why not treat your old man to something a bit different? A ‘Hook and Cook’ experience could be the perfect Father’s Day Treat.
The Horseshoe Inn has teamed up with Tweed Guide and the Kailze Fishery to give guests the opportunity to try their hand at fly-fishing…and then eat the results!
Participants in the event will be able to catch their own trout in the River Tweed and Kailze Fishery and, on their return to The Horseshoe Inn, have it cooked by head chef, Patrick Bardoulet.
CHAR GRILLED OR POACHED – THE NEW SALMON
It would appear the appetite for Artic Char is growing. Some chefs are calling farmed char the new salmon and there’s a possibility it might replace trout on some menus. Not something I’ve ever seen on a Scottish Restaurant Menu, the Artic Char has been on sale for some time in specialists fish suppliers in the US. Artic Char is due to be a more popular menu item in the UK in the months ahead if Stuart Wilson of Trossachs Country Food succeeds in his plans to promote the fish as a sustainable alternative to salmon.
Part of the Salmonidae family, the Arctic char is said to be suited to any preparation method appropriate for salmon. Char flesh is often white although Stuart says the flesh can vary from red to pale pink. It has a richness similar to trout and salmon and, with the growing interest in sustainable fish supplies and the restaurant public taste for new foods, Artic Char could soon be a more popular product.
I would be keen to find out more – any contributions welcome – and maybe have a list of stockists posted here on on our sister site – www.taste-of-scotland.com
Here is a interesting recipe from Epicurious – Roast Charr and Fennel
ACQUAMARA – BOTTLED SEA WATER FROM SCOTLAND
Was this a scam or a clever marketing idea? I was sceptical at first but having just seen Jamie Oliver cooking with seawater in Greece last week I am beginnin to suspect this is a great idea.
Acquamara is bottled, filtered and bottled seawater sourced from the beaches off the tiny Hebridean island of Berneray.
The hottest product on Scotland’s cooking scene at the moment, Acquamara is already in use by many top chef professionals such as Roy Brett and Tom Kitchen.
Sea water is said to bring out the flavours of the vegetables and seafood being cooked and Aquamara has already been showcased at Taste Edinburgh and the Meadows Festival with great success.
Needless to say the media have been quick to spotlight the product. Full details including stockists and online ordering is all the Acquamara web site: www.acquamara.com/site/
