Chef Gary MacLean recipes, menus and supplier list

CHEF GARY MACLEAN Scotland – Land and Sea 29th March

MacDuff Roast Sirloin of Scotch beef shony goose fat potatoes, tender stem broccoli, candied shallot with mushroom puree oo00oo

Pan seared loin of Highland Venison Old Edinburgh Cheese and hazelnut crust, raw spiced and caramelised cauliflower, herb and oat granola, brambles game chips and venison jus oo00oo

Grilled Langoustine with Kombu garlic butter, fennel, pea and herb salad and aioli oo00oo

Brown crab, whelk, chilli spinach and red onion tagliatelle oo00oo

Chocolate Tart

RECIPES MACDUFF ROAST SIRLOIN OF SCOTCH BEEF SHONY GOOSE FAT POTATOES, TENDER STEM BROCCOLI, CANDIED SHALLOT WITH MUSHROOM PUREE Roast sirloin of Beef Ingredients

1kg MacDuff Sirloin of Scotch Beef 2 sprigs Rosemary and Thyme 3 clove Garlic 20ml Mackintosh of Glendaveny Rapeseed oil LoSalt and Pepper Method

1. Take the striploin and cut it into three pieces lengthwise.

2. Chop the herbs and crush the garlic.

3. In a hot pan sear the beef, until you have achieved a golden caramel colour. Just before you remove the meat from the pan add the chopped herbs and garlic and coat the beef in the herbs.

4. Allow to cool slightly, next wrap each piece of beef in cling film to create three cylinders, vacuum pack and water bath at 53°C for 40 minutes.

Shony goose fat potatoes Ingredients

4 large Maris piper potatoes 50g Goose fat 5g Mara Shony seaweed Method

1. You can cut you potatoes for this any way you wish, I use a decent apple corer that give me a cylinder shape.

2. Once you have cut the potatoes, pop the goose fat into a pan with the potatoes, get some heat and colour onto the potatoes and then finish in the oven until golden and cooked.

3. Remove from the pan and season with the shony seaweed.

Mushroom Puree and Broccoli Ingredients

15g Unsalted butter 1 Banana Shallot, chopped 1 clove Garlic, peeled and chopped 25 g Dried mushrooms, rehydrated in water 110 g Chestnut mushrooms, chopped 50 ml White wine 110 ml Double cream Mackintosh of Glendaveny Rapeseed oil LoSalt and Pepper Method

1. To make the mushroom puree, melt the butter in a frying pan, add the shallot and garlic.

2. Cook for 1 minute, then add the mushrooms and sauté for 3 minutes.

3. Add the wine and cream and simmer for 5 minutes until thickened. Place in a blender and mix to a puree, or puree with a hand-held blender, then season with salt and pepper and set aside.

4. With the broccoli, blanche in boiling salted water for 60 seconds until the vegetable has turned bright green. Put to one side until needed and warm back up a pan with a little butter when needed.

Candied Shallots Ingredients

4 Large Banana shallots, halved in the skins 25g Unsalted butter 2 Sprigs Thyme 2 Sprigs Rosemary 2 cloves Garlic in their skins crushed Mackintosh of Glendaveny Rapeseed oil LoSalt and Pepper Method

1. Place your shallot cut side done into a cold frying pan with the butter, a little oil and the herbs and garlic.

2. Top with a disk of grease proof paper and set onto a low heat on the hob until the shallot has been caramelised. This dish is all about controlling the heat.

PAN SEARED LOIN OF HIGHLAND VENISON OLD EDINBURGH CHEESE AND HAZELNUT CRUST, RAW SPICED AND CARAMELISED CAULIFLOWER, HERB AND OAT GRANOLA, BLACKBERRIES GAME CHIPS AND VENISON JUS Ingredients Red deer

4 x 200g Highland Game Venison loin 2 sprigs Rosemary 2 sprigs Thyme 1 bulb Garlic 20g Mackintosh of Glendaveny Rapeseed oil 100g Butter (unsalted) LoSalt and Pepper Method

1.

2.

3.

4.

Bone and trim the saddle of deer.

Cut one of the loins into 4 equal pieces Marinade in a little of the oil and half the herbs.

When needed pan sear in a hot non-stick pan add the other half of the herbs and 2 slightly crushed garlic cloves.

5. Once you have achieved the correct colour add the butter and baste.

6. Remove from the pan and top with the old Edinburgh cheese, finish in the oven at 180°C for 4 to 6 minutes depending on size.

7. Allow the meat to rest before cutting.

Venison Jus

The bones and trimmings from the venison 2.5ltr Brown chicken stock 1 Carrot 2 stalks Celery ½ bulb Garlic 2 sprigs Rosemary 2 sprigs Thyme ½ Leek 1 White onion 20g Mackintosh of Glendaveny Rapeseed oil 100g Butter

Method

1. Cut the vegetables roughly and place into pressure cooker with a little of the oil and slowly caramelize.

2. Place the roe deer bones into the oven and brown 10 min at 180°C. 3. Once you have achieved good colour on the vegetables, add the garlic and the herbs and then the browned bones and the stock.

4. Place lid on the pressure cooker and once up to pressure cook for 15 mins.

5. Once cooked pass the liquor into a wide bottomed sauté pan and reduce.

6. Once you have reduced by 2/3 mount with butter and pass into sauce jugs.

Raw spiced cauliflower

½ Cauliflower 20g Coriander seeds 20g Chives Method

1. Dry roast the coriander seeds.

2. Blitz in the Thermo-mix add the cauliflower, blitz until it looks crumbly.

3. Remove season and mix in chopped chives, put to one side until needed.

Caramelised Cauliflower

½ Cauliflower 2 sprigs Rosemary 2 sprigs Thyme ½ bulb Garlic 100g Butter (unsalted) 1 sheet Silicon paper (cartouche) Method

1. Break the cauliflower into florets, cut each floret in half and place flat side down in a nonstick pan.

2. Add the herbs garlic and half the butter.

3. Cover with cartouche and carefully cook the cauliflower add the remainder of the butter if needed.

Oats and Nuts

50g Hazelnuts 100g Porridge oats 25g Honey

1 Banana shallot 2 sprigs Rosemary 2 sprigs Thyme 25g Butter Method 1.

2.

3.

4.

5.

Roast the hazelnuts in the oven at 160°C for 5 minutes.

Once roasted remove the skins in a dry cloth.

Blitz in the Thermo-mix.

Place on a tray with the chopped shallots, honey, butter and herbs.

Bake in the oven at 160°C for 10 -12 minutes.

Old Edinburgh cheese crust

200g Old Edinburgh Mature Cheddar Cheese 50g Toasted hazelnuts 50g Parsley 2 slice Bread Method

1.

2.

3.

4.

5.

Chop the parsley and grate the cheese.

Blitz up the bread and add the chopped parsley.

Next add the nuts, then add the cheese.

Blitz up this mix until you get a bright green dough type mix.

Take the mix and roll it out between two sheets of cling film until really thin.

Game chips

2 Good frying potatoes Method

1.

2.

3.

4.

Wash the potatoes.

Cut thin slices in the gaufrette section on the mandolin.

Using a 35mm cutter cut little disks from the slices.

Deep fry in 180°C until golden brown and crispy.

Garnish

1 punnet blackberries ½ tub Nasturtium leaves

GRILLED LANGOUSTINE WITH KOMBU GARLIC BUTTER, FENNEL, PEA AND HERB SALAD AND AIOLI Grilled Langoustine Ingredients

20 Langoustine – Macduff Shellfish 100g Butter, unsalted 2 cloves Garlic 1 tsp Mara Kombu Seaweed 1 Lemon 1 Sm bunch Chives

Method

1. Blanch and refresh the langoustine. To do this bring a large pan of water to the boil and add a generous amount of salt to the water about 15g per Ltr of water.

2. Make sure you have a bowl of ice water at the ready to refresh the shellfish once blanched 3. Plunge the langoustines into the boiling water for 40 seconds, remove and refresh in the ice-cold water.

4. Once blanched, carefully cut each langoustine in half lengthways. To do this you will see a little cross on the top of the langoustine and with a large cooks knife place the point of the knife into the centre of the cross and push down cutting through the body and the tale, remove the knife give it a clean and then finish the job by cutting through the head.

5. Once halved you will notice a brown sack at the head of the langoustine carefully remove, you will also notice the waste track running through the tail this will also need removed.

6. Repeat with all the langoustines.

7. To make the lemon garlic butter crush the garlic, zest the lemon 8. Preheat your grill to medium–high.

9. Lay the langoustines cut-side-up on a large roasting tray, loosen them within their shells, and spoon over the lemon garlic butter.

10. Place under the grill for 3 to 4 minutes, or until the butter is bubbling and the langoustines are golden in colour, be very careful not to over -cook.

11. Serve with your fennel salad and aioli.

Fennel salad Ingredients

1 bulb Fennel 100g Peas 1 sm bunch Dill 1 pkt Salad cress 100ml Mackintosh of Glendaveny Lemon Infused Rapeseed oil LoSalt/pepper Method

1. Using a mandolin or a very sharp knife shave thin slices from the bulb of fennel.

2. Using a peeler, peel slices from the skin of the lemon, remove any white pith and cut into thin strips.

3. Make a simple dressing using the juice form the lemon, oil and chopped dill.

4. Mix the salad cress with the fennel, peas and the lemon zest, dress lightly with your lemon dressing.

Aioli Ingredients

3 Egg yolks 4 cloves Garlic ½ Lemon, juice Salt and ground black pepper 150ml Mackintosh of Glendaveney Cold Pressed Rapeseed oil Method

1. Place the garlic, lemon juice egg yolks into a blender; blend all ingredients.

2. Gradually pour the oil into the blender in a steady slow stream, until it forms a thick sauce.

The mixture, once blended, should be a thick yellow sauce, if it becomes too thick you can add a little water to thin it down.

MACDUFF SHELLFISH BROWN CRAB, WHELK, CHILLI SPINACH AND RED ONION TAGLIATELLE Ingredients

1 batch Fresh pasta Or 300g Dried pasta 150g Picked white crab meat 100g Brown crab meat 100g Picked Whelks 1 bunch Asparagus, blanched and refreshed, 1 Red chilli, finely chopped 1 Red onion, thinly sliced 70g Baby spinach, picked and washed and shredded 2 Clove garlic, crushed 2 tbsp Mackintosh of Glendaveny Garlic infused Cold Pressed Rapeseed oil 1tsp Mara Furikake seaweed flakes 1 Lemon LoSalt to taste This is a fantastic and super tasty dish using crab, crab is an ingredient that most home cooks probably haven’t used before. It is relatively easy to get a hold of a good fishmonger should stock it or your local Asian supermarket if you are lucky enough to have one nearby. Crab provides big flavour without any real effort. As a little twist I am also going to add a favourite ingredient of my childhood whelks, these little tasty morsels where probably my first introduction to seafood.

Method

1. Prepare the asparagus and chopped garlic, chilli and red onion.

2. Cook the pasta, if you are cooking dried follow the manufactures instructions normally 10 to 12 minutes.

3. Blanch and refresh the asparagus and cut into slices.

4. Put the red onion and the chopped chilli into your pan and slowly soften down on a medium heat with a little oil.

5. Strain your pasta and put directly into the pan with the onions and chilli.

6. Add the shredded spinach and the asparagus.

7. Add is the crab meat and whelks. Mix through and ensure the whole dish is piping hot.

8. Finish with a little squeeze of lemon juice and a pinch or two of Furikake Seaweed flakes.

CHOCOLATE TART Ingredients

200g Plain flour 125g Unsalted butter (chilled) 1 Egg 50g Sugar 1 pinch LoSalt Method

1. Sieve the flour and the salt into a bowl.

2. Dice the chilled butter and add to the flour, lightly rub in the butter to achieve a sandy texture. Do this by running your hands down the insides of the bowl and go right to the bottom. When your fingers meet, slowly lift them out or the bowl rubbing your thumbs over your fingers as you go.

3. The secret of perfect pastry is to make sure you don’t work it too much at this stage, I always try and make sure that I don’t rub all the butter in completely. I like to see little flakes of butter once I have finished rubbing in.

4. Mix the egg and the sugar together. Make a well in the centre of the flour and butter and add the sugar and the egg mixture.

5. Gradually incorporate into the flour until and carefully bring together until you have a smooth paste.

6. Press into a flat round, wrap in cling film and allow to rest in the fridge for an hour before using. The reason you press the pastry into a flat round is so that you can pin it straight from the fridge.

Filling Ingredients

250g Sephra Plain chocolate 100ml Milk 175ml Double cream 2 Eggs

Method

1.

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3.

4.

Line a 20cm x 2cm tart case with sweet pastry. Bake blind Pre-heat the oven to 180°C In a bowl whisk the eggs until light yellow colour.

For the filling, melt the chocolate, to do place the chocolate into a bowl, put a little water into a pot and place the bowl on top of the pot of water.

5. Place the pot onto a low heat on the stove.

6. Do not allow the water to boil as this will create steam that will be too hot for chocolate.

7. Heat the milk and cream together but do not boil.

8. Pour onto the whisked eggs.

9. Pass through a fine strainer onto the chocolate and mix quickly 10. Fill the tart with the chocolate filling.

11. Place tart into the preheated oven and then turn the oven off immediately.

12. There will be enough residual heat in the oven to set the tart.

13. Leave the tart in the oven for 45 minutes and remove.

14. Then allow to the chocolate tart to cool to room temperature before cutting.

SUPPLIER / PRODUCT LIST Highland Food Group Lactalis Mclelland MacDuff Beef Macduff Shellfish (Scot) Ltd Mackintosh of Glendaveny Mara Seaweed Klinge Foods Sephra Vegware

Venison Loin Old Edinburgh Cheddar Extra-Mature Cheddar Sirloin of Scotch Beef Langoustine, Whelk Meat, Brown Crab Rapeseed Oil Seaweed Flakes/Seasonings LoSalt - Reduced Sodium Salt Sephra Dark Belgian Couverture Chocolate Plant Based Compostable Foodservice Packaging