Pommes Souffle

Russet potatoes
Frying oil
Salt

Cut potatoes into ovals 3.5 mm thick. Par cook in oil at 143C until potatoes blister and puff slightly, 8-9 min. Drain and cool completely. Heat the oil to 180C throw the par cooked potatoes into the oil while agitating the oil. cook until puffed and deep golden in colour.

Cucumber Cavair


Calcium bath:
Water - 1000g
Calcium Chloride - 10g
Use the immersion Blender to make the bath (this bath can be kept indefinitely)


Caviar Mix:
Cucumber Liquid - 500g
Sodium Alginate -  2.5g                                                                                                                                                    

Take ⅓ of the Cucumber Liquid and add the sodium Alginate then bring to boil while whisking cook for 1 min then add back into the rest of the cucumber liquid. Mix well. Allow the mix to fully cool before using a squeezy bottle to slowly drop the mix into the bath. Allow the balls to sit in the bath for no longer then 3 mins before removing and washing in cold water then into some more cucumber liquid. Allow to sit in the cucumber water for an hour before use.

Crapaudine Beetroot

1 - Crapaudine Beetroot (Peeled and Quartered)
30g - Extra virgin Rapeseed Oil
30g - Chardony Vineger
4g - Sugar
4g - Salt

Dress the Beetroot in the oil, vinegr, sugar and salt. Seal in a vaccum bag. Steam in a Combi Ovan at 90C 1 1/2 hours untill tender.

Nettle Soup

4 - Shallots
80 - Oil
300 - Chicken Stock
100 - Potato
200 - Watercress
600 - Netle Leafs
200 - Spinach
Salt to Taste

Dice then sweat the shallots in oil. Add the chicken stock then bring to the boil. Slice the potatoes very thin then add to the pot. Simmer untill the potatoes are cooked.

In a large pan heat the oil untill smoking then add the watercress, nettles and spinach mix well untill wilted. Add the potato stock then simmer for 6 mins. Transfer into a thermomix then blend on full to a smooth puree. season to taste. Pass through a seive into a bowl over ice. when reheating do not boil.

Tattie Scone

1000g - Potato Mash
200g - Plain Flour
100g - Butter
Taste - Salt

Mix well then roll out. cut into circles then fry in a lightly oiled pan until they begin to cook then flip. once the other side begins to brown then store in the fridge until needed.

Beet Meringues

600 - Beetroot Juice
Pinch - Salt
5g - Xanthum Gum
4g - Hy - Foamer

Mix everything well then put in a kitchen aid with the whisk attachment. Whip untill it has doubled in volume and forms stiff peaks. pipe onto silicone mats then dehydrate at 60C over night. Store in an airtight container.

Broccoli Paste

So this is basically an exceptional broccoli puree. It makes a perfect soup. we use on our broccoli dish accompanied by shavings of broccoli stem that have been marinated in an oil of broccoli leafs and fermented apple vinegar.

Broccoli florets
Seasoned boiling water

Add the broccoli to the water and cooked until soft but still very green. blitz on high speed in a blender. taste and season. you may have to moisten with some of the hot cooking liquid dont add too much as you want this to be thick and intense in flavour. Pass through a sieve into a bowl over ice to cool quickly, retain colour and freshness. this is best used the same day for intensity of flavour although if you are making this at home it will easily last 3 days in a fridge.

Cabbage Taco

CABBAGE TACO!! this dish is a regular for us because it is genuinely surprising the depth of flavour that can be achieved from cabbage when treated this way.

Like most people i hated cabbage growing up… because i had only ever had it cooked like most people cook it at home… which is chopped into large irregular pieces and boiled untill its mush and probably unseasoned. Now cabbage is one of my favourite ingredients because from my work with NoBadFoodLab and Mingary Castle I have had allot of time dedicated to exploring the flavours avalible from the humble cabbage.

So this recipe changes allot based on what is in our working larder at the time of preparation but the result is always phenomenal. its worth noting that the reason it usually has so many seasonings is because we wanted a dish on the menu that would represent our seasonal larder and the combined taste of the expertly mixed flavours and aromas always produces such and exciting product. usually I have found that the taste of the taco smells like our working larder cupboard which changes allot. A cornucopia of different ingredients locally farmed or foraged, some times import and exotic to Scotland but always a wide palate of flavours smells and colours.

Cabbage cut into circles (to use as the “taco” shell). blanched quickly in boiling water.
Cabbage sliced very thinly and blanched (drain well)
Douglas fir Oil
Douglas fir powder
Scots pine powder
Fermented white cabbage liquid
Chamomile flower capers
Wild garlic powder
Fermented apple vinegar
Cep mushroom powder
Wood-ruff powder
Water mint powder
Wild parsley power
Black currant wood powder
Cured egg yolk (grated)
Lemon verbena oil
Sea salt
Black garlic powder
Wild rose powder
Fresh apple dices
Kelp seaweed powder
Dulse seaweed powder

Like I mentioned above this list of ingredients change often but this is an example of what goes into this preparation.

Each of the powders, seasonings and oils we have made. if you want to know how anything is made contact me and I will upload the recipe


Skirlie Potatoes

This is an old Scottish potato preparation that can he done with whole new potatoes as well as mixed through mash.

Skirlie Mix:
Onions
Butter
Oats (toasted)

Cook the onions in the butter untill they have softened then add the toasted oats and mix untill it looks semi dry. then add to mash or saute new potatoes in the mix

I bet you hate these recipes with no quantities…. cooking is about touch, feel and taste every recipe should be a guideline that you can adapt and tweak to your own taste. Painting-by-numbers works….Cooking-by-numbers not so much…

Rumble-dee-thump Potatoes

This is a traditional Scottish potato preparation that originates from the Scottish Borders. it is very similar to Colcannon potatoes…. I have no idea about the name…

Onions
Cabbge
Butter
Mashed Potatoes
Cheese
Salt

The onions and cabbage are sweated off in the butter then mixed with the dry mash. Then the cheese and seasoning are added.

Again no quantities!

Love you mcbean

Colcannon Potatoes

Also Irish and very similar to Champ with a few extra Ingredients…

Potatoes (Floury) baked then skins removed and mashed
Butter to taste
Spring Onions Chopped
Cabbage (tender) blanched and finely chopped
Leeks (white part only) chopped and sweated down
Bacon cooked crispy then chopped
Cheddar (sharp) grated
Salt to taste

Once you try Colcannon or Champ it will change how you view potatoes!!

Again no quantities!