savourIssue 02 2013

03Welcome to

savour contactsissue.com/savour

A celebration of North-east food and drinkISSUE 02, 2013

I love springtime! It’s my favourite time of

year and it’s now in full swing, with fresh

produce one of the delicious benefits of this

season of rebirth. Apart from the

improvement in the weather our comfort

food cravings dwindle and we yearn to eat

lighter foods. For food at its peak, shop at

one of the many farmers’ markets or grow

fruits and vegetables in your own garden.

Taste of Grampian is our main focus in this

issue and you can read about my chat with

popular celebrity chef Simon Rimmer who

will be demonstrating at the event this year

with our own Nick Nairn. You can win a

copy of Simon’s new book ‘Men Love Pies,

Girls Like Hummus’ in the following pages.

We unveil the winners of the GrampianFood Forum Innovation Awards,recommend some foodie gifts for dad onFather’s Day and feature fresh springvegetables such as my favourite, asparagusand, of course, lots of lamb in our easy-to-make recipes. Read about my day at theNick Nairn Cook School where I was expertlytutored on the making of bread (move overPaul Hollywood) and my suggestions for abreak-away in the beautiful countryside ofPerthshire.

We also have lots of ‘News Bites’ to keepyou informed of what’s happening on ourdoorstep as our talented chefs andproducers continue to showcase theirimaginative menus and products.

FROM THE EDITOR

MACKINTOSH MEDIASavour is produced by Mackintosh Media

Ltd. Regent House, 36 Regent Quay,

Aberdeen AB11 5BE.

EDITORIAL

Eric Farquharson

T: +44 (0) 7730133036

E: eric@mackintoshmedia.co.uk

PRODUCTION

Calum Farquhar

T: +44 (0) 1224 288982

E: calum@mackintoshmedia.co.uk

ACCOUNTS & DISTRIBUTION

T: +44 (0) 1224 288980

E: accounts@mackintoshmedia.co.uk

SALES

Steve Mackintosh

T: +44 (0) 1224 288981

E: steve@mackintoshmedia.co.uk

If you would like a newsletter or

brochure written and designed,

company re-branding, logo creation,

exhibition and display graphics or

menu design contact our creative

team on (01224) 288982.

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04

Huevos Rancheros (ranch-style eggs)Try a Mexican-inspired brunch with this healthy egg and spicy tomato dish. It'sready in a flash too.

Method

1: To make the salsa, place the kale, onion, peppers, chilli, courgette, garlic and passata into a bowl. Season, to taste,

with salt and freshly ground black pepper and mix well.

2: Heat the oil in a medium frying pan with a lid over a medium heat and add a quarter of the salsa. Stir to warm

through, then make a hole in the middle of the salsa. Place the butter in the clear area in the middle of the pan,

then break two eggs into this space.

3: Place the lid onto the pan and cook for 3-4 minutes. The dish is ready when the eggs are cooked into the salsa and

the whites are firm. Slide the eggs and salsa onto a large plate and keep warm as you repeat this process three more

times.

4: To serve, sprinkle each dish with coriander leaves and serve the warm tortillas and chilli sauce alongside.

Ingredients• 3 kale leaves, finely chopped • 1 onion, finely chopped • 1 green pepper, finely chopped • 1 red pepper, finely chopped

• 1 small bird's eye chilli, finely chopped • 1 courgette, finely chopped • 1 garlic clove, finely chopped • salt and freshly

ground black pepper • 150ml/5fl oz tomato passata • 1 tbsp olive oil • knob of butter • 8 free-range eggs (2 eggs per per-

son) • Handful fresh coriander leaves • Soft flour / corn tortillas, warmed in the oven • hot chilli sauce

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A celebration of North-east food and drinkISSUE 02, 2013

CONTENT

ingredients

Milking it! p12/13Innovative produce fromDevenick Dairy.

Wines Uncorked p21Spring wines to complementlamb and asparagus recipes.

Booze News p22/23What’s new from brewersand bars?

Kneading your buns! p24/25A well kneaded a day at NickNairn’s Cook school!

Simon Rimmer p28/29Talking to Simon Rimmer

celebrity chef at Taste of Grampian

Fathers Day treats p34Treat Dad to a specialfoodie gift.

Win Simon’s new book p41Win a copy of ‘Men LovePies, Girls Like Hummus’

35 50 54

10

28 16

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06

NewsBites...New Sauce to Sample

Ola Oils will launch their new product,

their awesome Lime & Ginger Sauce at

Taste of Grampian on Saturday June 1.

Handmade, Ola Lime & Ginger sauce

is hugely versatile; ideal for stir fries,

marinading meat, chicken or fish, for

dipping, through noodles or just

about anything else you can think of!

John Sorrie of Ola Oils said: “We

developed our Lime & Ginger sauce

over the period of a few months to

make sure we got the right balance of

flavours, with the warmth of ginger

and the zingy sharpness; we think

we’ve got it right! The sauce is great

for Asian style cooking, especially with

prawns and noodles but really works

with so many different dishes.

“We had initially thought about

producing a sweet chilli sauce but

wanted to have something a little bit

different, so settled on Lime & Ginger.

The sauce is ready to use straight out

of the bottle but can be used as a

cooking ingredient too. It’ll be

available to sample on our stand at

Taste of Grampian.

“We’ve also revamped our salad

dressings with subtle changes to the

recipes and new packaging.

Previously, some customers had noted

that our dressings were sometimes

tricky to get out of the bottle so in

response to that we’ve now got a

wider neck to the bottles and we’ve

refreshed the label designs.

“At Taste of Grampian, we’re located

in the main concourse area and will

have our full range of products

available to taste and buy.”

Ola Oils are the original Scottish

producers of cold pressed rapeseed

oil. The oil is grown, pressed and

bottled on-farm near Inverurie and it

offers a range of health benefits as

well as tasting great! Find out more at

www.olaoils.co.uk or click search for

Ola Oils on Facebook.

It is one of the key ingredients in any

Burns Supper, but now one of Scotland’s

most famous traditional dishes has been

given a twist in a new recipe book which

showcases the mighty haggis.

The Macsween Haggis Bible features 50

unique haggis recipes which show the

popular dish can be enjoyed in many

different ways, not just on Burns Night.

Written by Jo Macsween, from the

acclaimed Edinburgh family of haggis-

makers, the book includes recipes for

tucking into haggis throughout the day.

From Haggis Benedict and a new take on

haggis, neeps and tatties, to haggis

nachos and many vegetarian haggis

options, there are mouth-watering recipes

to suit everyone.

New bookshowcases haggiswith a twist

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07

NewsBites

New wine Baroff at a Gallop

Caber Coffee Makes a Splash

Dee-canter opened at 18 Dee Street inBanchory last month, (April) providing thetown with its only wine bar.

The lady behind the venture is OdetteMaguinness who moved to Banchory tojoin her partner, personal fitnessinstructor, Ruaraidh Stewart. “I wanted toget into catering and when I realisedBanchory didn’t have a wine bar thatseemed the perfect opportunity for me,especially as I found double storeypremises to lease which had previouslybeen a coffee and craft shop so it alreadyhad a well-equipped commercialkitchen.”

Within six weeks she had transformed the

building and created a menu strong onlocal produce to showcase the best ofDeeside meat, game and home baking.Lite bites and sharing platters will be afeature of the menu which will covereverything from coffee and snacks tomain meals.

Odette’s family live in the Lake District. “Ihave always taken a very keen interest incatering,” she said, “Some of my earliestmemories of cooking are heavily dustedwith flour as I can recall manically turningout Victoria sandwich cakes at the grandold age of eight. Growing up in a placelike the Lake District made it very easy toget into cooking. Most of what I know hascome from my mother and she hasalways encouraged me in my cateringaspirations.”

Odette will be doing all the cookingherself.

Dee-canter is open from 10am daily, untill11pm from Tuesday to Thursday andSunday, and untill midnight on Friday andSaturday. It is closed on Mondays.

Aberdeen-based Caber Coffee has

announced a six figure deal with Northern

Isles ferry operator Serco NorthLink

Ferries.

The company has secured a four-year

contract worth in the region of £200,000

to provide coffee and machines for coffee

outlets and restaurants on NorthLink’s

vessels which connect Aberdeen and

Scrabster with the Northern Isles.

Commenting on the deal, Caber Coffee

managing director Findlay Leask said: “We

are delighted to increase our presence on

NorthLink’s vessels thanks to this

significant contract. Ethyco is our

ingredient range which goes beyond

benefits of Fairtrade for the communities

growing the product by also re-investing

in social enterprise projects here in the

UK. Therefore, by choosing to stock our

exclusive Fairtrade Ethyco coffee,

NorthLink has shown its support for good

causes because a percentage of all sales

will be donated to good causes in Orkney

and Shetland.”

Cheryl Exley, Customer Services Director

at NorthLink added: “Historically this

contract was tendered on a national basis

so this move to use a highly regarded,

local company is one that we are

extremely pleased with. Where possible

we use local produce onboard our ferries

and our contract with Caber Coffee

highlights that fact.”

CELEBRITY chef Antonio Carluccio isto become the latest well-knownfood industry name to open arestaurant in Aberdeen. Carluccio’sis to open what will be its firstoutlet in the city in Union Square inthe summer.

Simon Kossoff, chief executive ofCarluccio's, said: "We have beenkeen to open in Aberdeen for anumber of years."

Ryan Manson, general manager forUnion Square, said: "We are excitedto welcome the city's firstCarluccio's."

Carluccio'sto open in Aberdeen

Mrs Tracy Archibald from

Girdleness Road, Torry has no

excuse for making lots of delicious

cakes as she is the lucky winner of

a copy of Delia Smith’s new

cookbook, ‘Delia’s Cakes’ as

featured in the last issue of Savour.

Congratulations Tracy. I can smell

the cherry cake, strawberry

cupcakes and muffins already!!

Competition Winner

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08

Used in almost every cuisine across the

world, spinach, which came into season

in April, is an enormously popular green

vegetable. The leaves can be either flat or

slightly ruffled, and are a bright green

when young, deepening to a more

intense colour when older. The bitter

flavour is distinctive - you either love it or

hate it - and it particularly complements

dairy products and eggs.

The milder, young leaves can be eaten

raw in a salad; while the older ones are

usually cooked (spinach has one of the

shortest cooking times of all vegetables).

It reduces very dramatically during

cooking; a 450g bag will be just enough

for two people.

Spinach is available all year round, but is

at its best from April through to

September. Have a go at growing your

own if you've got a fairly large veg patch

or allotment.

Go for spinach with bright green leaves,

tender but crisp stems and a fresh smell.

Avoid any that is yellowing or wilting.

If you have bought pre-washed bagged

spinach it will probably only need a quick

rinse to freshen it up. In contrast, loose

spinach needs thorough washing in a

colander to remove dirt and grit.

Shake the excess water off (if you plan to

stir-fry it or eat it raw in a salad, you

should pat it dry with kitchen paper, too).

Older spinach may have tough stems -

cut these off. If the rib of the leaf is

particularly big, fold the leaf in half

lengthways with the rib facing outwards,

then tear it away from the leaf.

Store it in a perforated plastic bag in the

fridge. Don't wash before you refrigerate,

or the leaves will go soggy.

Cook it - Roast (8-10 minutes). Slice and

stir fry (1-2 minutes). Steam whole (3-4

minutes) or have it raw in salads.

The Raw Powerof Spinach

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09

Phew! After a winter that seems to havelasted forever, temperatures are creepingback up allowing you to throw open theback door and step out into the garden.Spring is the ideal time to make the mostof your outdoor space and with a bit ofground work you can reap the benefits ina few months’ time. There are lots of vegyou can plant now which you will be ableto harvest soon and what’s more youdon’t need a huge garden – just a few

pots on a tiny balcony will do. Manyplants can be grown in the smallestterraced back garden, patio roof space oreven on the shady balcony of a high-riseflat.

Growing your own veg from scratch is aproject everyone can get involved in withkids in particular finding gardeningfascinating. They get a thrill out ofowning and looking after their own littleplot or tub and watching seeds they haveplanted grow. What better way to getchildren to eat more veg than by servingup a dish containing something they havegrown themselves.

It might seem a little daunting if youhaven’t grown veg before but it’s reallyeasy. Just pick your plants carefully andgrow them in pots, troughs or raisedbeds. Go for those you have space for andtime to look after. If you’re just starting

out, choose crops that are lowmaintenance and fast growing such asradishes, carrots and mixed salad leaves.Avoid sweetcorn, asparagus, cabbagesand cucumbers as they require carefulattention and not for those with busylives. If you have a small garden, berealistic; forget about growing tall cropsor ones with deep roots and go forcompact plants that can be grown inpots, hanging baskets or window boxessuch as tumbling tomatoes, spring onionsand dwarf French beans.

Remember gardening reaps manyrewards, both to admire and devour andit’s also fun for all the family!

Here are some full proof plants to get youon your way – strawberries, tomatoes,radishes, carrots, potatoes, courgettes,beetroot, mixed salad leaves, dwarfFrench beans and peppers.

From Plot to Plate

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The spring season is full of transformations.

The temperature rises to a more bearable

degree, opposing Mother Nature's last few

months of freezing surroundings. The leaves

we saw fall and flowers we saw wilt are now

budding into lush, green, picture-perfect

plants. Aside from the weather's

transformations that occur in the spring

season, we are transforming our lives, too.

No more high-calorie foods loaded with

carbohydrates and saturated fats that

Grandma made to keep us fuelled over the

winter. No more putting off that morning

jog because the roads are covered in ice or

snow.

So what’s in season and good for us to eat

at this time of year.

In Season

May

British classics pave the way to summer, led by majestic Jersey

Royals and May’s crowning glory, asparagus. Make a meal of these

seasonal big-hitters with tender young lamb and samphire.

• ASPARAGUS • CHICORY • CRAB • ELDERFLOWER • LAMB

• GOOSEBERRY • NECTARINE • NEW POTATOES • RADISH

• ROCKET • SARDINE • SPRING ONION • WATERCRESS

Strawberries are summer's stand-out sensation, but it's just nottennis without the rest of the seasonal berries. Broad beans,

tomatoes and fresh peas are also unmissable in June.

• BROAD BEANS • CHICORY • CRAB • FRENCH BEANS • LAMB

• MACKEREL • MANGETOUT • NECTARINE • PEAS • RADISH

• RASPBERRY • ROCKET • SARDINE • SPRING ONION

• STRAWBERRY • TOMATO • WATERCRESSJune

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No Fuss Asparagus

Method1: Put the British asparagus in a pan of boiling water for 2-3 minutes.

2: Meanwhile, chuck some olive oil into a pan, throw in the garlic and chilli and fry for one minute.

3: Remove the frying pan from the heat and add a good glug of olive oil, the lemon juice and zest, and the parsley.

4: Drain the asparagus and toss it into the pan with the dressing, mixing it roughly with your hands.

5: Put the dressed asparagus onto a serving plate and top with shavings of Parmesan and a sprinkling of salt and pepper

Ingredients• Bundle of British asparagus • Olive oil • 4 cloves of garlic, crushed • 1 fresh red chilli, chopped • Zest and juice of 1 lemon

• Bunch of fresh parsley • Sea salt and freshly ground black pepper • Parmesan cheese to serve

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Bishopton Farm in Banchory-Devenick has been run as a dairy farm by the Groat familyfor generations. A change of philosophy in 2006 saw the family move from commerciallyselling their milk to creating their own products, hailing the birth of Devenick Dairy. Here

the Savour editor talks to Kenny Groat about the importance of this move andconsequently the success of their dairy products.

Q: Bishopton was run as a dairy

farm supplying milk to

commercial companies. What

was the inspiration behind the

change which led to the creation

of your own products?

A: There were several reasons for

the change from commercialsupply. The milk price was below orat breakeven cost of productionand with my brother and I bothmoving to work on the farm wehad to raise income to financiallysupport ourselves. Being acommercial milk producer you have

some constraints which limits the

way you can farm. We have now

been able to move to a more

natural based system with cows

producing milk from grass, using

Friesians and Jersey cows to achieve

better quality milk.

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savourIssue 02 2013

Q: You have an amazing rangeof beautiful hand-made cheesesbut what other products do youmake on the farm?

A: We make a range of fruit andnatural yogurts, a lovely range ofdrinking yogurts, our famouscheesecakes including Orkneyfudge, raspberry & white chocolateor for a more funky twist Irn-Bru.

Q: Speaking of cheeses, howmany different types do youmake and what is the mostpopular?

A: We make about 16 types andflavours of cheese in total, somemore seasonal. Our main cheeseswould be Badentoy Blue( creamymedium blue), Broon Coo (extracreamy brie type made with 100%jersey milk), Coos R Oot (moretraditional north east cheese withmore moisture giving it extraflavour), Fet-Like (similar feta stylecheese but matured more andsofter texture),. Smoked Deesider isalso a very popular one.

Q: You have a small farm shoplocated on the farm. Is it onlyDevenick Dairy’s own productsyou can sample and purchase?

A: At the farm shop we sell a rangeof produce from localAberdeenshire producers. We alsohave a selection of sauces to

complement our rose veal. Our freerange eggs are also a big attractionas you can see the hens in the fieldnext to the car park.

Q: You are welfare friendly andare a Farm Assured supplier ofRose Veal but what exactly doesthat mean?

A: Basically we are trying to showcustomer that rose veal is nothinglike the old veal system where themeat was white and very weak inflavour. As there is no market forsome dairy bulls their potential waswasted for many years. Now wehave a very exciting flavoured meatthat is pink/rose in colour withmuch more flavour but still veryjuicy and tender and also containsless fat than beef. We rear our bullsin modified Polly tunnels on strawcounts of no more than 10 pergroup to give them plenty ofspace. We feed them a selection ofhome grown cereals, straw, milkand whey which is a waste productfrom the cheese making. The wheyalso makes the meat taste a bitcreamier and they love it. The bullsare finished at about 7-8 monthswhich is much older than pork,chicken and even some lamb. It’sone of those products that onceyou try it you will wonder why youdidnt eat it before.

Q: You have some amazingalternative wedding cakes suchas cheesecake and cheesetowers. Are they provingpopular?

Q: Wedding cakes have really beenan item we never gave muchthought about but as demand hasincreased we have had to changeand meet customer demands.Cheese towers as I call them can beanything from 2 cheeses to 6cheeses high with a selection offruits and nuts. They look reallygood and offer something a littledifferent in comparison to asponge or fruit cake. I am havingone made for my wedding. Thecheesecake wedding cakes are alsovery popular and tend to get a lotof people talking.

Q: Any new products in thepipeline we can expect from thedairy?

A: We are always coming up withnew products to keep us excitedand also to allow us to improveand redevelop our range. We hopeto have a new blue cheese on themarket in the next 3-4months, alsonew Chilli & Orkney fudgecheesecake to be a bit different. Weare also looking to shortly add orchange the flavours of our amazingrose veal sausages.

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savourIssue 02 2013

Aberdeen Country Fair, Belmont Street, AberdeenAberdeen Country Fair has since 2000 provided local producers with the opportunity to showcase their goods to the citizens and

visitors within Aberdeen City. Such is the Fair’s popularity that it quickly outgrew its original location and had to find a new one!

It now operates along the whole length of Belmont Street in the very heart of Aberdeen - between Union Street and Schoolhill.

Aberdeen Country Fair operates on the last Saturday of each month and its extensive range of producers makes it one of the largest

markets in Scotland. Local producers include Crannach Bakery, Alan Bruce Cakes, Granite City Fish, Ingram’s Homecure, HM

Sheridan, The Store, Cakes by Design, the Devenick Dairy and many more. Additional markets are held throughout the year to

coincide with special events being held in the city. The Fair operates weekly during December in the run up to Christmas. Why

not pay a visit to see for yourself the wonderful range of food which is produced locally and take the opportunity to speak to the

producer. Further information is available at www.aberdeencountryfair.co.uk

Featured Producer – Devenick DairyThe Groat family farms at Bishopston Farm beside Banchory-Devenick. In 2006 they decided that instead of selling all their fresh

milk on to commercial companies they would use some of it to create their own products, and so the Devenick Dairy was born.

They now boast a whole range of produce including a growing selection of hand-crafted cheeses as well as yoghurts and drinking

yoghurt and rose veal. They use a mixture of their own Friesian herd combined with Jersey cow’s milk, which gives a higher

butterfat level resulting in a product with a richer taste. The on farm cheese maker uses traditional recipes and methods to create

the different characteristics and flavours for each cheese. They keep things simple and try not to interfere with nature, using

traditional cultures in all their cheeses. The Groat family is very passionate about quality cheese and wants you to enjoy eating it

as much they enjoy producing it. You can find out more information on www.devenickdairy.co.uk

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savourIssue 02 2013

Farmers’ Markets can be found at:1. ABERDEEN - last Saturday of the month 9am - 5pm at Belmont Street.2. ALFORD - last Saturday of the month 9am - 1pm at Heritage Centre.

3. BALMEDIE - 2nd Saturday of the month 10 am - 12 noon, White Horse Inn.4. BANCHORY - 3rd Saturday of the month 9am - 1pm at Scott Skinner Square.

5. FRASERBURGH - 3rd Saturday of the month 9.30am - 12.30pm.6. HUNTLY - first Saturday of the month 9am - 1pm in Market Square.

7. INVERURIE - 2nd Saturday of the month 9am - 1pm at Market Square.8. MACDUFF - last Saturday of the month 9am - 12.30pm at The Fish Market.

9. PETERHEAD - first Saturday of the month 10 am - 3pm at Drummers Corner.10. STONEHAVEN - first Saturday of the month 9am - 1pm in Market Square.

11. TORPHINS - every Wednesday at 10am - 2pm at Platform 22.12. TURRIFF - 2nd Saturday of the month 10.30am - 3pm.

13. WESTHILL - first Saturday of the month 9am - 1pm at Ashdale Hall.

Method - 1: Line a baking tray with greaseproof paper. . 2: Roll the pastry out on a lightly floured work surface to

a large rectangle of 0.5cm in thickness. 3: Turn the pastry so that the longest side is facing you, spread over themustard, sprinkle with Granite City Cheese and season with freshly ground black pepper. Place the pieces of bacononto the pastry, leaving a small gap between each piece. 4: Cut the pastry between each slice of bacon. Carefullytwist each piece of pastry 4-5 times so it looks like a curly straw, then place on the baking tray. 5: Repeat theprocess until all of the bacon has been used up. Chill the pastry twists in the fridge for 15-20 minutes. 6: Preheat theoven to 220C/425F/Gas 7. 7: Remove the twists from the fridge and brush with the beaten egg. 8: Reduce the ovento 200C/400F/Gas 6 and bake the twists for 20-25 minutes, or until the pastry is well risen and golden-brown.Remove from the oven and set aside to cool.

Ingredients• 150g Granite City Cheese, grated (sweet and mellow in flavour, medium strength, cheddary in texture)

• 1 x 375g puff pastry • 14 slices streaky bacon • 1 egg, lightly beaten • plain flour, for dusting • 1 tbsp English mus-

tard

Granite CityCheeseandBacon Straws

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savourIssue 02 2013

With three square meals a day, meals tend to be too far apart, which allows blood sugar levels to drop down low.When this happens, the urge to reach for unhealthy snacks in order to satisfy cravings can get you into trouble. Here

are some suggestions for healthy snacking that will keep your energy levels up without packing on the pounds.

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savourIssue 02 2013

All you knead at theNewton Dee Bakery

With the delicious aroma of freshly bakedbread floating through Newton Dee on adaily basis, it is no surprise that thehomemade bread is so hard to resist.

The Newton Dee bakery in Bieldside,which has been producing its deliciousbaked goods for almost 50 years, bakes

quality breads and confectionary goodsdaily. The bakery offers a wide selectionof goods, from classic loaves to crustyciabattas, which are lovingly preparedeach day, using traditional techniquesand organic ingredients whereverpossible.

With National Bread Week taking placelast month, Newton Dee is urgingcustomers to come along and try its widerange of freshly prepared produce. Thebakery offers dietary options for thehealth conscious such as gluten free andwholemeal, as well as unique breadspacked full of flavour and naturalingredients.

Newton Dee, which offers supportedaccommodation for adults with special

and complex needs, provides anenvironment where the residents canenjoy an independent home life whilstmaintaining a daily working life withresponsibilities. The bakery currently has15 adults with special needs working andlearning in the bakery each day.

Newton Dee also has an on-site coffeeand gift shop, craft studio and a grocerystore, which are all open to the public tocontinually raise funds for the facility. Thefreshly home-cooked bread and produceis available to purchase from the bakeryand the grocery store everyday. Thebakery is open Monday to Friday, 9am-12noon, 2pm-4.30pm and closed weekendsand various holidays.

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savourIssue 02 2013

Method1: Preparing your lamb rack: Remove most of the fat from the back of the rack, leaving a little bit to flavour the meat as

it cooks. French-trim the bones by cutting the fat out around each bone down to the meat. Scrape the bones of all sinew

and fat. Cut between the bones and through the eye of the lamb, leaving 1cm of meat still attached at the bottom.

2: Make the stuffing: Finely chop your parsley, semi-dried tomatoes and olives and mix them together with the feta in a

bowl. Add a little pepper if you need to. Put this mixture between the lamb eye meat and the bones, then fold back up.

Tie tightly in about 5 places.

3: Prepare your veg: Cut up your veg and throw into a roasting dish. You want them to cook in the same time as the lamb.

Courgettes and aubergines are great, and if you're using root veg, make sure you cut them into pieces.

4: To make your marinade: Finely chop your rosemary and garlic, mix with a little oil and rub it all over the lamb and the

fat, cover and put in the fridge for 1 hour before cooking. Preheat your oven to 190°C/375°F/gas 5 and, while it's getting

hot, take your marinated lamb from the fridge. Leave it for 20 minutes or so until it comes to room temperature. Put the

lamb right on top of the vegetables in your roasting dish. Put into your hot oven and roast – see cooking times below.

5: Cooking times: A rough guide is 25 minutes for every 450g of meat, but it all depends on your oven. A good way to

test for doneness is to give the meat a bit of a squeeze with your fingers. If it feels soft, it mean it's rare; if it feels very firm,

it's well done. For a nice rare lamb rack, 25 to 30 minutes is a good guide. When you're happy with the doneness of your

lamb, remove the tray from the oven. Remove the lamb from the roasting tray and put the vegetables back in the oven.

Let the lamb rest on a board for 5 to 8 minutes, then carve – aim to get two bones per person. Serve with the lovely roast-

ed vegetables.

Make a note here of how long it takes to cook your lamb, so you'll know for next time:

Rare = 20 minutes / Medium Rare = 26 minutes / Medium = 30 minutes / Well Done = 35-40 minutes

Ingredients• 1x 8-bone quality lamb rack, untrimmed • 150 g feta cheese • 12 semi-dried tomatoes • 12 black olives, pits removed

• extra virgin olive oil • 3 sprigs fresh rosemary • 3 cloves garlic • 1 small bunch fresh flat-leaf parsley • seasonal vegeta-

bles, for roasting • pepper

AmazingLambRack

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Tips on How to Roast a Lamb

Tips for Roasting Lamb

1: Let the meat come to room temperature just before roasting it.

2: Always season well before cooking.

3: With larger roasting joints, start the meat off at a high temperature (230°C/fan210°C/gas 8) for 15 minutes, to get the

heat through to the centre of the joint, then reduce the temperature to 200°C/fan180°C/gas 6 and continue to roast for

13 minutes per 500g for rare (very pink in the middle), 18 minutes per 500g for medium (just pink nearest the bone)

and 20-22 minutes per 500g for well done.

4: For small joints such as a rack – which cooks through much faster – roast at the higher temperature of

230°C/fan210°C/gas 8 for the whole cooking times.

5: Rest the meat before carving. This allows the meat fibres – which contract in the oven – to relax again, giving juicier

meat.

Finally

1: Here are some tasty ways to use up leftover cooked lamb. *Blitz and add to a basic tomato pasta sauce to create a rich

lamb ragu. *Shred and pop into a wrap with fresh washed mint leaves, red onion and feta. *Use instead of beef mince

in your shepherd’s pie.

Leg:

A favourite cut of lamb for roasting. A whole leg is ideal for serving large numbers, and yields plenty of lean, tender meat. It can be divided into two joints (the fillet end has the best flavour).

Shoulder:

A roasting joint that is inexpensive because it carries a little more fat. The bone running through the centre makes it a lit-tle more difficult to carve. Shoulder benefits from long, slow roasting, and can be boned and rolled, as can the smallerknuckle and fillet ends of the shoulder.

Best end of Neck:

This has the very best flavour, and is made up of lean meat. It cooks very quickly, and will feed two perfectly. It is also themost expensive cut.

Saddle of Lamb:

An impressive joint for roasting, but a little difficult to carve. This joint is quite large and expensive.

Loin:

A lovely joint for roasting, on or off the bone, because it carries a little more fat than the leg but not as much as the shoul-der. A boned loin is ideal for stuffing.

Chump:

This is an inexpensive, small boneless joint made of well-flavoured meat with no waste. Ideal for two.

Breast:

The most fatty of all the joints, the breast is under-used and underrated. When it has been boned and rolled around a dry,lean, well-flavoured stuffing, it produces a beautifully flavoured, tender and inexpensive roasting joint.

The Best Cuts for Roasting

20

savourIssue 02 2013

It may be dinnertime, but when was thelast time your family sat down andenjoyed a meal together? With musiclessons, football practice, play rehearsal,and work schedules, it can be tough.Rounding up the troops for an eveningmeal can be almost impossible! However,research shows that eating as a family hasgreat benefits for your children andteenagers.

Conversations during the meal provideopportunities for the family to bond, plan,connect, and learn from one another. It’sa chance to share information and newsof the day, as well as give extra attentionto your children and teens. Family mealsfoster warmth and security as well asfeelings of belonging. It can be a unifyingexperience for all.

Family mealtime is the perfectopportunity to display appropriate tablemanners, meal etiquette, and social skills.Keep the mood light, relaxed, and loving.Try not to instruct or criticize—lead byexample.

Encourage your children to try new foods,without forcing, coercing, or bribing.Introduce a new food along with some ofthe stand-by favourites. Remember that itcan take 8-10 exposures to a new food

before it is accepted, so be patient. Tryinga new food is like starting a new hobby.It expands your child’s knowledge,experience, and skill.

• Include foods from other cultures andcountries. Select a new vegetable from alocal farmer’s market.

• Have your child select a new recipe froma cookbook, web site, newspaper ormagazine. (Involve them in one of thegreat recipes you’ll find in this magazine).

Meals prepared and eaten at home areusually more nutritious and healthy. Theycontain more fruits, vegetables, and dairyproducts along with additional nutrientssuch as fibre, calcium and vitamins A andC. Home cooked meals are usually notfried or highly salted, plus fizzy andsweetened beverage consumption isusually lower at the dinner table.

Children today are missing out on theimportance of knowing how to plan andprepare meals. Basic cooking, baking, andfood preparation are necessities for beingself-sufficient. Involve your family in menuplanning, grocery shopping, and foodpreparation. Pre-school kids can tearlettuce, cut bananas, and set the table.Older children can pour milk, peelvegetables, and mix batter. Teenagers can

dice, chop, bake, and grill. Working as ateam puts the meal on the table faster, aswell as makes everyone more responsibleand accepting of the outcome. Improvedeating habits come with "ownership" of ameal.

*Children do better in school when theyeat more meals with their parents andfamily. Teenagers who eat dinner four ormore times per week with their familieshave higher academic performancecompared with teenagers who eat withtheir families two or fewer times perweek.

Meals purchased away from home costtwo to four times more than mealsprepared at home. In the presenteconomic climate it’s not easy to take thefamily out to a restaurant for dinner everyweek.

It is time to bring the "family" back to thedinner table. Sharing dinner togethergives everyone a sense of identity. It canhelp ease day-to-day conflicts, as well asestablish traditions and memories thatcan last a lifetime.

*The Department of Family, Youthand Community Sciences (06/2010).

21

savourIssue 02 2013

Geese flying south, crocuses and daffodils making an

appearance, the way too short asparagus season and

the arrival of Jersey Royals all put me in a good mood

as I can hopefully say goodbye to boots and jumpers

and hello to some slightly warmer weather (over the

years, I have learned not to be overly optimistic

though!)

Casseroles start to make way for lighter food and there

is a change in the wines that I drink too.

Asparagus calls for Sauvignon Blanc, why else would

Sauvignon Blanc list asparagus as one of its aromas

alongside gooseberries and herbs? I would head to the

Loire and look for wines from Sancerre, Pouilly Fume

and Menetou Salon. They tend to the leaner, more

minerally side and the acidity will cut nicely through

any Hollandaise or butter.

Spring lamb calls for Rioja - a Crianza or Reserva (longer

matured) are a perfect fit or if you want to try

something from the New World, try a Tempranillo from

Australia. Most Riojas are Tempranillo dominant and

this versatile grape can be equally delicious ‘joven’

(youthful and un-oaked) when all its raspberry and red

berries are to the fore or oaked and mature when dried

fruit, spice and leather notes take over. If you would

like to try a Portuguese example look for either Tinta

Roriz (in the Douro Valley) or Aragonez (in the Alentejo)

as they are Tempranillo under another name.

Sancerre Les Baronnes Henri Bourgeois 2010

£16.99 - Fountainhall Wines

Glorioso Rioja Crianza 2010

£8.75- www.thewinesociety.com

Marques De Concordia 2007

£10.99 - Majestic Wine

Westend Cool Climate Tempranillo 2008,

£9.99 - Hilltops NSW Australia Fountainhall Wines

Crasto, Douro Valley 2011 Portugal

£9.99 - Majestic Wine

Carol Brown is an Aberdeen based member of the

Association of Wine Educators and the Circle of Wine

Writers.

She is hosting a number of wine sessions with the Style

Academy at the Glenmuick Estate in Ballater http://the-

style-academy.com/index.html

“Wines to try”

22

savourIssue 02 2013

NewsBites...

Famous Grouse launched its alcoholic

fizzy drink, which combines Ginger

Ale and whisky, in Scotland in October

2012.

The drink aims to attract younger

people to try blended whisky and is

based on a popular tipple that

Famous Grouse has been working

with for 10 years.

Ginger Grouse has proved to be a big

hit with customers following its

Scottish launch, with 7,000 cases of

the new drink being sold in its first six

weeks.

It recently completed its UK launch in

March.

Johna Penman, marketing controller

for Famous Grouse, said: “Ginger

Grouse is an exciting way of engaging

younger people in drinking whisky

when they might not have chosen it

previously.

“At the moment we are doing very

well and have just launched nationally

with a £3.5million investment

campaign.

“I think there are exciting times ahead.

We are always trying to innovate, we

don’t stand still.”

Aberdeenshire craft beer companyBrewDog has unveiled major expansionplans that could see it open its first barsabroad.

The brewer already exports its beers,which include Punk IPA, Libertine BlackAle and Dogma, to more than 30countries around the world and has builta group of ten bars in the UK, includingoutlets in Aberdeen, Edinburgh andGlasgow, in the last three years.

Now the company, established by MartinDickie and James Watt in 2007, aims toopen BrewDog craft beer bars in Swedenand Brazil.

The global expansion plans were unveiledas it opened a new purpose-built breweryin Ellon, close to its original brewery andHQ in Fraserburgh.

The new £7 million facility, which waspart-funded by the 7000 shareholders inBrewDog’s Equity for Punks scheme, willincrease production capacity tenfold.With production shifting to the newpremises, the original facility inFraserburgh will be used as anexperimental lab for creating and testingnew brews.

BrewDog also intends to bolster its nine-strong core range with two new beers:the 7.5% ABV Jack Hammer IPA andCocoa Psycho, described as a 10% ABV“decadent Russian Imperial stout”; as wellas continuing to add to its limited releasebrews.

Brew Team noUnderdogs

Popular TippleGoes National

23

savourIssue 02 2013

Much has been written about matching food with wine. But what about our national

tipple, beer? Despite the growing trend to match beer with food, you’d be hard

pushed to find a beer which has actually been brewed to go expressly with food…

until now! Highly acclaimed celebrity chef and restaurateur Simon Rimmer has

teamed up with legendary award winning family brewers Robinsons to create three

very unique bottled beers, specially handcrafted, to go with steak, chicken and curry.

Established chef and broadcaster, Simon Rimmer (see centre spread feature) is well-

known and loved for his culinary talents; owning highly successful vegetarian

restaurant – Greens – in Manchester and Earle, a modern brassiere in Cheshire as well

as selling over 100,000 copies of his delectable cookbooks, and co-presenting on

Channel 4’s ever-popular Sunday Brunch with Tim Lovejoy.

But as Simon launches his fifth cookery book in April, and Sunday Brunch celebrates

its first anniversary, Simon is also getting ready to launch his very own beer in

collaboration with Robinsons.

“Every bloke wants to create his own perfect pint... I’m the luckiest bloke in the world

because I get to create three,” says Simon. “Not only can beer be used as a key

ingredient in a wide range of recipes, but it is also a great accompaniment to enjoy

alongside our favourite dishes; complementing and bringing out the very best

flavours in our food as the world’s best wines do. The subtleties of beer are perfect

for complex food matching.”

Simon says “Robinsons were the ideal partner being so close to Manchester, of

excellent reputation, and most importantly an independent family-run brewery who

share my passion for beer and food innovation.”

The new beer range is being brewed to Simon’s own specifications after a series of

beer tastings at the brewery. Simon sampled a range of Robinsons’ ales to shortlist

his preferred style of beer, taste and colour before deciding on three distinctive styles

to go perfectly with steak, chicken and curry. Simon Rimmer’s trio range will be aimed

at men and women, both as purchasers and drinkers, available in bottle only, and on

the back of each bottle there will be a recipe to complement each beer.

Together, the culinary connoisseur and the unshakable ‘beeroisseurs’ are proving that

beer is the new wine and hops are the new grapes.

Are Hops the New Grapes?

NewsBites

Spirits High OverWhisky Report

The last decade has seen a 'golden

period' for the Scotch whisky

market despite economic woes.

A new report reveals that the

market for Scotch whisky has

prospered over the last decade,

enjoying a "golden period" despite

the global economic crisis.

The superb growth is bolstered by

continued interest from the US

(which is predicted to expand

further) as well as new buyers from

the BRIC nations, such as Russian

and Brazil. Forecasts suggest that,

by 2016, Russia will be the third

largest importer of Scotch whisky

while Brazil will have increased its

consumption to 66million bottles.

France is expected to take the top

spot as the world's largest importer

at 174million bottles by 2016,

closely followed by the US.

"While consumption of whisky in

the UK is falling, exports are

booming. The emerging countries

with a growing middle class are

keen to discover and drink Scotch,"

said Robert Beynat, chief executive

of Vinexpo, who commissioned the

report.

24

savourIssue 02 2013

Paul Hollywood has a lot to answer for!!

He has enticed my son into the art of

bread-making and I’ve also become so

enthralled I set off on a quest to increase

my knowledge of this amazing craft. On a

knead to know basis of course!

There was only one destination, the Nick

Nairn Cook School in Back Wynd,

Aberdeen. I’d been to a Quick Cook

Session at the school before and

absolutely loved it, (I’m now the country’s

ambassador for making poached eggs!)

so this was the obvious venue. From the

moment you walk in there is a

professional yet relaxed ambience.

Greeted by amiable General Manager

Kath Henderson I was escorted upstairs to

meet my fellow scholars and the

unfortunate tutor who would certainly

earn his dough with me!! John Webber’s

culinary knowledge is second to none. His

tutorial style is entertaining and jovial and

he has, thankfully, eternal patience.

This is a full day bread making course and

the technical necessities of such a

product meant early preparation of our

dough to allow yeast fermentation time,

the period from when dough is made

until it’s scaled, moulded, proved and

baked. Caramel Pecan Buns and Focaccia

Bread were our first challenges but a mise

en tray with all the ingredients ready and

measured at each work station allowed us

to concentrate on our creations without

worrying about preparation of

ingredients. As John explained it doesn’t

require a six month gym course in

KneadingYour Buns!

25

savourIssue 02 2013

readiness for pummelling the dough, just

the correct technique for kneading.

To allow time for the dough to rise we

moved to the production of Brown Soda

Bread which requires dough to be mixed

quickly without overworking and only has

to stand for 4-5minutes before baking.

I should add that during this time John

was constantly monitoring our progress

and offering help if required while a band

of assistants were constantly washing up

behind us and preparing for the next

creation.

If there is any downside to this amazing

day it’s that your appetite is rampant!

With ovens now in full swing the air was

filled with the delicious aroma of baking

bread, but there was more work to do

before lunch…..and that had to be made!

We prepared a basic Pizza Dough which

would be the shell for the Stromboli, our

lunchtime saviour, which was then filled

with chorizo, mozzarella, tomatoes, herbs

and spices. Just over an hour later, that’s

the time required for the dough to sit

plus oven time, we’re tucking into our

home-made lunch and boy does it taste

good! With an accompanying crispy leaf

salad, a choice of red or white wine and

a dish-load of pride, we tucked into our

Stromboli with relish.

Our Soda Bread, Pecan Buns and Focaccia

were, by this time, sitting proudly on a

cooling wire. Our final accomplishment

was Chapatis, understandably the last

item of the day. Why? Because we

seemed to generate more smoke than a

Boy Scout campfire! Nevertheless, John

seemed as happy with our efforts as we

were, so yet another successful product

was ready to take home in our ‘goodie

bags’.

The Nick Nairn courses are suitable for

everyone from raw beginners to well-

seasoned hands. They make an ideal gift

as well as being highly educational are

really great fun. My biggest tip would be

to book early. They are extremely popular

and the classes fill quickly. If time is a

problem the two hour Quick Cook classes

at lunchtime still allows time for plenty

cooking, eating and chatting.

www.nicknairn.com

JohnWebberJohn is the Cook School's greatestasset - a much loved, jovial andentertaining tutor. His amiablepersonality, sense of humour andeternal patience make for a happyand relaxed atmosphere.

Trained alongside Anton Eddelmanof the Savoy and under AntonMossiman, John's three decades inthe catering industry means hisculinary knowledge is second tonone.

26

savourIssue 02 2013

Focaccia Bread

Method1: Place the flour and marjoram dry ingredients in the mixing bowl; add the yeast and mix.

2: Peel and roughly chop the garlic and liquidise with the water, salt, sugar and olive oil

3: Add the emulsified mix to the dry ingredients and knead at a low speed for 5 minutes, cover and prove until doubledin size.

4: Knock back and form into rounds 20cm across and 1cm thick, set onto a baking tray, or form into a deep tray. Press

your thumb into the dough in a regular pattern with 3cm spaces between the indents.

5: Rub a little olive oil into the surface of the dough, cover and allow to prove until doubled.

6: When ready, re-do the indents in the dough and brush very lightly once more with oil. Sprinkle with sea salt and bakeat 180°C for about 35 minutes for the deep tray, or 17 minutes for the individual rolls.

Note: Note: If cooking the focaccia as a loaf in the deep tin other flavourings such as cooked onions or sundried tomatoesmay be added to the dough. Stoned black olives, slices of red onions or sprigs of rosemary may also be pushed intothe thumb holes prior to the second proving.

Ingredients• 600g bread flour • 1.5 tsp salt • 1.5 tsp sugar • 3 tsp dried marjoram • 300-375ml water • 3 tsp olive oil • 1 clove of gar-

lic • Olive oil for crust • 1 packet of fast action yeast - 7g. • sea salt

28

savourIssue 02 2013

When Taste of Grampian, a day of foodie heaven, descends on Thainstone, nearInverurie in June, it will see the return of one of our favourite chefs and TVpersonalities. Simon Rimmer, a self-confessed lover of Scotland (his wife is fromGlasgow and he has a son named Hamish) will again grace the stage at thisevent…. and he can’t wait!

Simon has a degree in fashion and textiles and opened his first restaurant,Greens in an upmarket suburb of Manchester in 1990 followed by Earle, amodern brassiere in Cheshire in 2006. He can be seen on our TV screens everySunday morning co-presenting Sunday Brunch on Channel 4 with Tim Lovejoy.Savour’s Editor hijacked Simon from his incredibly busy daily schedule to gleansome information on his eventful career.

Q: Legend has it you bought your first restaurant armed with two cookbooks andno idea of how to cook. Is this true?

A: This is absolutely the case. As a student I worked in bars and restaurants to makesome money and loved the industry. After qualifying I became quite bored with whatI was doing and decided to buy a vegetarian restaurant with some friends in WestDidsbury, a very up-and-coming area at the time. I fancied myself as a bit of a Lothario

A Tasteof Simon

savourIssue 02 2013

29working the front of house. However, due to lack of finance we couldn’t afford a chefso I found myself in the kitchen. It simply stemmed from there. It’s a great place in avery good location so we’ve never looked back. We now have a second restaurant Earlein Cheshire which is now receiving rave reviews.

Q: With TV presenting, two restaurants, compiling cookbooks and I believeintroducing a new line in beers, how do you find time for the family?

A: This is a major problem. I haven’t had a single day off in February or March. AlthoughI love the chaos of the kitchen and can handle the long hours it’s extremely difficultbalancing this with being a husband and father. In a typical day I’ll be in Greens in themorning then Earle in the afternoon where I can still be found at 2.00am. EverySaturday night I fly to London where we record Sunday Brunch live for Channel 4. Iacknowledge I have to have a better life balance.

Q: You are becoming quite a Taste of Grampian regular. What’s the attraction foryou?

A: I absolutely love it. It’s a special one-off day. I’m a real Scottish fan anyway so it’s agreat excuse to get up there. The hospitality is amazing. There is a night before dinnerwhich I attend and say a few words and I really enjoy the buzz of the day which is whyI keep coming back. Incidentally look out this year as I’ve had a kilt made for me andI’ll be sporting that on this occasion. I’m a bit daunted by the ‘cook-off’ as I’m upagainst fellow chef Nick Nairn who is regarded as a ‘local lad’ but I’ll be giving it mybest shot.

Q: The Great British Menu recently finished another TV series cooking for aComic Relief banquet at the Albert Hall. I believe you appeared in a previousseries?

A: Yes I gave it a go, but to be honest it’s not my thing! The contestants are top notchchefs which I don’t claim to be. I’m not a flashy chef just a local brassiere owner. I wasalso up against Marcus Wareing and although I gave it a good bash, he was justimpossible to beat. He edged me out with an amazing sweet.

Q: So, what’s next for Simon?

A: Well I’m rather excited as I’ve just launched my own brand of beers with Robinsonsa local brewer. The idea is to match one of the beers with the food you’re making.There are three beers at the moment to go with steak and red meat, chicken and fishand one for curry and spicy food. You can get them in the restaurants now but theywill be in Morrison’s in May, Tesco in June and hopefully Sainsbury’s etc. very soon after.

I have also recently published another cookbook entitled ‘Men Love Pies, Girls likeHummus’! It has some great recipes but it’s also peppered with daft little stories andanecdotes.

Sunday Brunch has been commissioned for the year so that will keep me busy and Ihave to tell you that tonight I’m cooking in the kitchen with my hero Kenny Dalglish.I’m a keen Liverpool fan so you can imagine how I’m feeling.

I’m also working on some new projects so who knows there may be another restaurantto announce before the year is out.

30

savourIssue 02 2013

The richness and diversity of theNorth-east larder was celebrated atthe Grampian Food Forum InnovationAwards in March.

During the day, over 60 entries from23 food and drink companies weresampled and assessed by the judgingpanel Lorna Murray, Local FoodSourcing and Technical Manager forAsda and Simon Cousins, seriesproducer of BBC Scotland’s Landward.

Heading up the judging panel wasPeter Bruce, managing director ofEntier Limited, Aberdeen’s premiercatering and hospitality company.

Commenting on the high standard ofentries seen, Peter Bruce said: “It hasbeen a great honour for me to beinvolved in the Innovation Awards. Asa local business, we pride ourselveson using many local producers andsuppliers.

“It has not been an easy decision forthe judges to select the winners asthere were so many fabulousproducts from great companies whodemonstrated passion for what theydo and what they produce. I believethey could develop and thrivethrough their participation in theseawards and have great potential tomarket their products throughout theUK.

“I was particularly pleased to see thatsome companies had built on aninitial product concept to developnew product ranges which haveadded value to their businesses."

Over 200 guests from the food anddrink industry attended the awardsdinner, which was held at theMarcliffe Hotel and Spa in Aberdeen.

The category winners were presentedwith their trophies by Colin Henry,Business Development Director,Entier Limited in the absence PeterBruce.

Best New Retail Product Award for businesses with more than25 employees, sponsored by Grampian Food Forum

First - Baxters Food Group - The Audrey Baxter Relish Range

Second - Donald Russell Ltd - Fondant Puddings Selection

Third - Dean's of Huntly Ltd - Mary Steele Speciality Biscuits

Best New Retail Product Award for businesses with up to 25employees, sponsored by Grampian Food Forum

First - Ola Oils Ltd - Ola Aioli

Second - Castleton Farm Shop - Castleton Farm Handmade Jam

Third - Berry Scrumptious - Gourmet Berry Fudge

Highly Commended - Kincardine Kitchen - Kincardine Kitchen Savoury Range

Best new Foodservice Product Award for businesses with morethan 25 employees, sponsored by Grampian Food Forum

Winner - Mackie's of Scotland - Damson & Oat Dairy Ice Cream

Best new Foodservice Product Award for businesses with upto 25 employees, sponsored by Grampian Food Forum

Winner - Mackintosh of Glendaveny Ltd - 500ml Rapeseed Oil Range

Packaging Award, sponsored by Anderson’sPackaging (Aberdeen) Ltd

Winner - Dean's of Huntly Ltd - Mary Steele Speciality Biscuits

GrampianFood Forum

Innovation Award Winners

AWARD WINNERS

31

savourIssue 02 2013

If you’re looking for a welcoming and friendly location toentertain clients, a cosy private dining room or a quiet space tohold a seminar – all while enjoying delicious food then ThePrime Cuts has everything you need.

Located in the heart of Aberdeen on Crown Terrace, The PrimeCuts restaurant offers private dining and conference facilities forgroups up to 20 people.

With a variety of areas including meeting and private diningrooms and the restaurant itself, there is something to fit anyrequirement. The Prime Cuts is also home to UPSTAIRS, a fullystocked wine bar, featuring a large choice of wines by the glass,single cask whiskies and an impressive cocktail menu, makingit the ideal spot for breakout meetings.

The relaxed atmosphere at The Prime Cuts combined with itsoriginal and mouth-watering menu has proved to be asuccessful formula that has seen the venue become a firmfavourite with Aberdeen’s business community.

Renowned for its excellent steak and lobster, in addition tosome highly original and creative dishes, The Prime Cuts hasdeveloped a reputation as a showcase for Scotland’s culinarydelights and provides the perfect venue for corporateentertaining.

Corporate Cuisine

Commitment to Healthy Eating Award,sponsored by The Rowett Institute of Nutrition and Health

Winner - Pulsetta by Plenta Foods Ltd - Pulsetta Rolls

Local Independent Retailer of the Year Award,sponsored by SAC Food & Drink and Taste of Grampian

Winner - Mitchells

Grampian Food & Drink Entrepreneur 2013 Award,sponsored by Johnston Carmichael

Winner - Robert Chapman, Farmlay Eggs

Investing in Skills Development Awardsponsored by Skills Development Scotland

Winner - Dean's of Huntly Ltd

The Most Successful Product from the 2012 Awardssponsored by SAC Food & Drink and Aberdeenshire Council

Winner - Ola Oils Ltd - Ola Chilli Jam

Judges' Choice Award, sponsored by the Marcliffe Hotel and SpaWinner - Cocoa Ooze Limited - Cocoa Ooze Ice Cream

AWARD WINNERS

32

savourIssue 02 2013

Method1: For the quinoa salad, mix together the quinoa, herbs and vegetables in a bowl and dress with olive oil and lemon juice.

Season, to taste, with salt and freshly ground black pepper.

2: For the dukkah, heat a frying pan and dry fry the cloves, fennel, coriander and cumin until fragrant. Place in a pestle andmortar and grind until smooth.

3: Combine the spices with the rest of the dukkah ingredients in a bowl and mix until well combined.

4: Rub each lamb cutlet with the dukkah and orange juice mixture and grill on a hot griddle, or under a pre-heated grill,

for 2-3 minutes on each side, or until cooked to your liking.

5: To serve place some of the quinoa salad onto four plates and place three lamb cutlets on top of each.

Ingredients for the quinoa salad• 200g/7oz quinoa, cooked according to the packet instructions • handful fresh parsley, chopped • 1 tbsp chopped fresh

mint • 1 red pepper, finely diced • 1 cucumber, finely diced • 1 red onion, finely diced • 100ml/3?fl oz extra virgin olive

oil • 1 lemon, juice only • salt and freshly ground black pepper

Ingredients for the dukkah

• 1/2 tsp cloves • 1 tsp fennel seeds • 1 tsp coriander seeds • 1 tsp cumin seeds • 1 tsp paprika • pinch turmeric • 1/2 tsp

chilli flakes • 50g/2oz hazelnuts, chopped • 30g/1oz pistachios, chopped • 1 tbsp sesame seeds • 4 tbsp honey • 1 orange,

juice only • salt and freshly ground black pepper • 4 tbsp olive oil • 12 lamb cutlets

Dukkah Lamb Cutletswith Quinoa Salad

savourIssue 02 2013

33

Taste the One DayFood Festival

Remember to write ‘Taste of Grampian’ in

your diary under Saturday 1st June. This

one-day food and drink festival is a great

day out for all the family with this popular

annual event allowing visitors to discover

and sample the wide range of high

quality food and drink products from

Grampian in the north east of Scotland.

Local producers invite you to taste and

buy the finest smoked salmon, mouth-

watering shortbread, delicious ice-cream,

sumptuous prime roast beef, creamy

fudge and maybe a dram or two of the

best Scottish whiskies from local

distilleries and much more. New this year

is the Seafood Pavilion which will be used

to highlight the important contribution

that Grampian's seafood sector makes to

the economy as well as promote the

extensive range of fish and shellfish which

are landed at towns along the coast and

processed here. Its centrepiece will be a

magnificent seafood display which draws

its inspiration from the fish counter at top

London store Harrods. The festival

programme also includes music,

children's entertainment, arts & crafts,

cookery competitions and

demonstrations.......and the celebrity

chefs, Nick Nairn and Simon Rimmer and

guests will ensure a fun packed day for

all. Celebrate the richness and diversity of

Grampian's larder.

Saturday 1st June 2013 between 9.30am

and 4.30pm at the Thainstone Centre.

Car parking is £5 and entrance to this

fantastic event is FREE of charge for all

visitors.

For a boy from Stirling, Nick Nairn is

spending a lot of his life in the Grampian

area at the moment.

The celebrity chef opened his Aberdeen

Cook School last May and the response

from local people has been fantastic.

“We’ve taken a new approach in

Aberdeen with Quick Cook classes

designed to help people pick up new

skills in just a couple of hours. The

reaction has been amazing and as soon

as we organise a class, it seems to be

booked up”, says Nick.

With another thriving Cook School at Port

of Menteith, a food column in the Daily

Record and a new series on STV this

autumn, Nick’s diary is always full but he

made time recently to repay the warm

welcome he has received in the north

east.

When Calum Richardson from The Bay

Fish and Chip Shop in Stonehaven

organised a fundraiser for the flood

damaged town, Nick signed up at once to

help cook at a special dinner which raised

more than £13,000.

As part of his commitment to North East

Scotland, he’s also delighted to be one of

the big names at this year’s Taste of

Grampian event.

“I’ve been welcomed with such

enthusiasm in the area so I’m really

looking forward to helping make this

year’s Taste of Grampian extra special/

“This is one of my favourite parts of

Scotland, with amazing local produce,

and we will be showcasing that onstage

at the event. All we need is a little bit of

sunshine so I’ve got my fingers crossed,”

said Nick.

Nick’s Northern Exposure

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1. BREWDOG BEER - Pick your own mixed case from con-temporary, full-flavoured beers that are all brewed in an artisanbrewery right here in the North-east. Don’t miss the world’sstrongest beer: Tactical Nuclear Penguin. Mixed cases start from£17 (exc VAT) + £7 p&p. www.brewdog.com

2. TASTE OF GRAMPIAN HAMPER - Highland Fayre hasthe perfect Taste of Grampian Gift Hamper for dad. It’s a collection of thebest produce from the Grampian area, from Lairig Ghru Cheddar to IsabellasRhubarb and Ginger Jam! An ideal gift.

3. A CHEF FOR A DAY EXPERIENCE AT EAT ON THE GREEN - Let dad feel the buzz of the kitchen ‘behind thescenes’ in a busy restaurant. Work with renowned local chef Craig Wilson in his ‘rather special’ restaurant in Udny Green. A full on daydad is sure to remember. Vouchers are available at Eat on the Green www.eatonthegreen.co.uk.

4. THE RAGIN’ BULL CHEESE BOARD - Devenick Dairy in Banchory Devenick on the south side of Aberdeen has an amazingrange of delicious home-made cheeses. A perfect gift would be the Ragin’Bull Cheese Board for dads who like their cheese with a kick. Itwould also give you a few moments respite from dad’s cheesy jokes!!

Savour chooses the best Father's Day gifts around. Whether your dad is a budding butcher, a gastronomi-cal gourmet or goes weak at the knees for beer, you've come to the right page to treat him.

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Method1: Heat oven to 160C/140C fan/gas 3. Using a flameproof casserole dish with a lid, soften onion and celery in the butter.

Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and addthyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2.5 hrs. Remove lid and cook for another30 minutes - this should thicken the sauce nicely.

2: Increase oven to 200C/180C fan/gas 6. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until thereare no suet lumps. Keeping the motor running, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.

3: Roll out half the pastry and use to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat, then pourover some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remainingpastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heartfrom cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bakefor 30-40 minutes until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.

MAKE-AHEAD TIP:To assemble the pie in advance, cool the beef filling before putting into the pie. Both the filling and pastry can be madeup to 24 hours in advance too, just keep chilled in the fridge before assembling.

Ingredients• 1 onion , chopped • 1 small celery stick, chopped • 2 tbsp butter • 2 tbsp plain flour • 700g beef shin, feather blade orstewing steak, cut into large chunks • 1 tbsp Worcestershire sauce • 2 beef stock cubes • 2 sprigs thyme • 540ml can darkale or beer.

For the pastry: • 1 egg , beaten • a few pinches poppy seeds • 500g plain flour , plus a little extra • 250g vegetarian suet

• 1 tsp salt • 1 tbsp water.

Beef and Beer Pie

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Ola Oils ContinuesSuccessful Run

Ola Oils, Inverurie’s producers of cold

pressed rapeseed oil scooped two Gold

accolades at the Grampian Food Forum

Awards recently.

The family-owned and run company

secured the Most Successful Product

award for Ola Chilli Jam and also took thehonours for Innovative Retail Productwith Ola Aioli, their garlic mayonnaise.

Ola were the only company to win twocategories outright at the awards dinnerwhich was held at the Marcliffe Hotel,Aberdeen.

John Sorrie of Ola Oils said: “We weregenuinely surprised to win both awards;obviously we think our Aioli is prettygood but there was some very toughcompetition this year so we were thrilledthat the judges saw our product as theclear winner.

“Our Chilli Jam meanwhile, which won aGold Great Taste Award from the Guild of

Fine Foods in 2012, has always been a

very popular product but to win Most

Successful Product, against products from

across the whole of the North East is

something we’re very proud of.”

Ola Oils are Scotland’s original producers

of cold pressed rapeseed oil and began

production in 2008. The company

produce all their own oil on farm just

outside Inverurie.

Ola has half the saturated fat of olive oil

and has ten times the Omega 3 content.

Ola has a very high smoke point making

it ideal for high temperature cooking

such as roasting and stir-frying.

This charming 18th century inn, overlooking Stonehaven harbour, is an ideal choice for sampling thebest in seasonal Scottish produce.There is something for everyone including fine steaks, chicken dishes,

pasta, burgers and, of course, locally caught seafood, all served in the Captains Table restaurantwhich offers majestic views over the picturesque harbour.

The cosy bar is renowned for its selection of keg beers and real ales which change regularly. It alsoboasts an incredible 100 different malt whiskies.

The Ship Inn is an ideal choice for bed and breakfast with eleven comfortable rooms offering morethan a hint of homeliness. All rooms have modern facilities including Wi Fi access and, following a

sleep-filled night, you can tuck into a scrumptious breakfast before exploring the rugged coastline orthe beautiful Deeside scenery. The welcoming staff, fresh quality food, real ales and comfortable rooms

make the Ship Inn an ideal place to stay this summer.

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savourIssue 02 2013

David Littlewood, Executive Chef at the

two-AA rosette Raemoir Country House

Hotel in Banchory, has been named

Scotland’s Chef of the Year. David took

the title at ScotHot in Glasgow, Scotland’s

largest hospitality, tourism and catering

show in his third year as a finalist in the

competition. However, he is no stranger

to success. David is a Masterchef of Great

Britain and has a number of accolades,

including Grampian Young Chef of the

Year in 2002 and Grampian Chef of the

Year in 2007. It is believed to be the first

time in over a quarter-of-a-century the

Scottish title has been won by a chef

from Aberdeenshire. Owners Neil and

Julie Rae invited David to head up the

kitchen at Raemoir when they bought the

hotel in September 2010. After a period

of refurbishment, Raemoir was voted

Scotland’s Country House of the Year

2011 and 2012 in the Scottish Hotel

Awards – an unprecedented double.

More recently they have picked up an

impressive array of awards nearer home

having been voted Best Romantic Hotel,

Best Country House Hotel and Best

Kitchen in the north-east awards.

David commented: “Winning this event is

phenomenal. It really was a tight

competition and I had no idea I would

win. When the results were called it

seemed like a lifetime until my name was

called out.” David also paid tribute to

Raemoir sous-chef Alex Hay, who assisted

him during the competition, the hotel’s

Head Chef John Chomba and junior sous-

chef Sam Ritchie. “Alex kept me calm and

focussed during the event and she was

instrumental in this success,” he

commented. In the weeks leading up to

the competition John and Sam tasted the

dishes as I practised and gave invaluable

feedback. This win is very much a team

effort.”

The eight finalists had to prepare and

cook a four-course meal in front of judges

including iconic chef Albert Roux.

Local ChefTastes More Success

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savourIssue 02 2013

DAVID’S WINNING MENU COMPRISED:

• Venison tartare with caper

marmalade, mustard emulsion and

coal oil, served with chestnut bread.

• Sole mousse with scampi, buttered

kale and saffron sauce.

• Pork fillet and braised pig’s cheek,

cabbage and Jerusalem artichokes

done three ways.

• Salted peanut and chocolate cake

with passion fruit and banana sorbet,

and set yoghurt.

David was also part of a large Scottish

contingency at the annual European

Seafood Exposition in Brussels last month

where exhibitors from more than 70

countries attended, all aiming to grow

their business in new and existing

markets. Visitors were treated to top

quality produce served by the team from

the Federation of Chefs Scotland. As

Scottish Chef of the Year David was a key

player in the Scottish pavilion cooking

amazing dishes with fantastic local

seafood.

Raemoir House Hotel is not only home to

Scotland’s top chef however; the kitchen

boasts an exemplary brigade. David

heads a team that includes four Grampian

Chefs of the Year, with Junior Sous Chef

Sam taking the title in 2012 and Sous

Chef Alex the previous winner, being

crowned 2012 Pastry Chef of the Year.

David’s right hand man John, like David,

is a Masterchef of Great Britain.

Raemoir House has also been shortlisted

for another two major accolades.

The hotel is one of three venues on the

shortlist for Rural Restaurant of the Year in

the Scottish Restaurant of the Year Awards

and is a finalist in the 2013-14 AA Wine

Awards.

“It is remarkable for one hotel to have

received so much recognition for its food

and wine within such a short period,” said

owner Neil “These distinctions also

demonstrate the consistently high quality

of everything we offer and the service

which backs it up.”

Photographs courtesy of Logan Sangster &

Karen Murray

RaemoirCountry House Hotel

Banchory,

Aberdeenshire,

Scotland,

AB31 4ED

T: 01330 824884

E: hotel@raemoir.com

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News Bites...Indulge in theFinest Produce

The Gardens at Buckingham Palace

will be the venue for a one-off event

this summer. Celebrate and

experience the best of food & drink,

interact with design & technology,

indulge in homes & gardens and shop

from British styles, pursuits &

pastimes.

The Royal Warrant Holders

Association, by gracious permission of

Her Majesty The Queen, is proud and

delighted to host the Coronation

Festival in the Gardens of Buckingham

Palace.

The Festival is being held by the

Association to celebrate the 60th

anniversary of the Coronation of Her

Majesty The Queen. Many North East

Royal warrant holders will be

exhibiting at the festival on 11th –

14th July. Famous names such as

Donald Russell, John Ross Jnr

(Aberdeen) Ltd, WA Baxter & Sons and

Walkers Shortbread will all be making

an appearance at the festival.

Visitors to the ticketed event will be

able to enjoy morning coffee,

afternoon tea or create their own royal

hamper whilst experiencing the very

best of food and drink from across the

UK and beyond. Visitors will not only

be able to sample the very finest food

and drinks but will be able to

purchase these items as well as watch

experts, chefs and food producers

demonstrate their skills on the

Tastings and Demonstration stage.

Have you dined at Las Iguanas in UnionSquare yet? Nestled between Jury’s Innand Zizzi, it offers a range of excitingLatin American dishes infused with specialsalsa ingredients.

It is clear food is their passion! Eachmorning they take delivery of fresh fruitand veg, British and Irish meat and qualityseafood. Along with specially sourcedingredients from across the globe, theirchefs turn it in to tasty and authenticLatin American food with love and pride.

The food that they serve today can traceits roots back to the 16th Century, afusion of native Latin American Indian,Spanish, Portuguese and Africaninfluences.

The menu’s full of flavour, from gorgeousGringas to tasty taco toppings and theirMexican Tinga chicken will make yourtoes tingle.

At Las Iguanas they hope you’ll try newthings, discover delights and favouritesalong the way, but mostly enjoy theunique taste of Latin American hospitality.Definitely worth a try!

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Method1: Ingredients out • Kettle boiled • Medium lidded pan, high heat • Griddle pan, high heat • Liquidizer.

2: Line the beans up and cut off the stalks, put them into the pan with a pinch of salt, then cover with boiling water andthe lid.

3: Slice the baguette into 2cm chunks and put on the griddle pan, turning when golden.

4: Pick and reserve 10 baby sprigs of basil. Rip off the rest of the leaves and blitz them in the liquidizer with the anchovies,

juice of 1 lemon, the extra virgin olive oil and a splash of water.

5: Pour about 40% of the dressing on to a nice serving platter and put aside.

6: Rub 10% into the tuna and season with salt and pepper.

7: Pour the rest of the dressing into a big bowl with the vinegar, mustard and honey, then mix together.

8: Drain the cooked beans, remove the stones from the olives, roughly chop the tomatoes, then add it all to the bowl ofdressing and toss together.

9: Put the tuna on the griddle pan and cook for 2 minutes on each side, or until blushing in the middle.

10: Chop the lettuce into 2cm chunks, tear the toasts into croutons and arrange over a large board with the lettuce.

11: Scatter the dressed beans, olives and tomatoes over the top.

12: Tear each tuna steak in half and add to the dressing platter.

13: Scatter over the reserved basil leaves, crumble over the feta and serve with lemon wedges.

Ingredients:For the Salad: • 350 g mixed green and yellow beans • 1/2 baguette • 2 black olives, (stone in) • 3 ripe mixed-colour

tomatoes • 1 romaine lettuce • 20 g feta cheese • 1 lemon.

For the tuna & dressings: • 1 big bunch fresh basil • 6 anchovy fillets • 1 lemon • 4 tablespoons extra virgin olive oil

• 2 x 200 g tuna steaks, (2.5cm thick) (from sustainable sources, ask your fishmonger) • 1 tablespoon red wine vinegar

• 1 heaped teaspoon wholegrain mustard • 1 teaspoon runny honey.

Grilled Tuna with Salad

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Method1: Place chicken breast into a food blender with seasoning and blend until smooth.

2: Add cream and eggs until mixed through then put mixture into a suitable bowl.

3: Add black pudding and mix together.

4: Line terrine dish with cling film and fill with mixture.

5: Spread evenly into dish then cover with lid or tinfoil.

6: Put about 1 inch of water into roasting tray then place terrine dish into water.

7: Put in oven for about 40 minutes at 170 c.

8: When cooked leave to cool then slice and serve.

Ingredients

• 3 large chicken breasts • 3 eggs • 100mls of cream • Pinch salt and pepper • 500g of diced black pudding

Chicken & Black Pudding Terrine

savourIssue 02 2013

45

Scott’s TraditionalFavourites

Scott Craig began his career at the Atholl Hotel in 1992

as a part-time dish washer whilst attending college where

he was training to be a chef. When he wasn’t busy he

would help the chef and this experience led to him being

offered the position of Commis Chef. He progressed to a

full-time position whilst continuing college on a day

release basis for 3 years. Scott worked his way through

each section of the kitchen and last year was offered the

position of Head Chef. His 20 year experience at the hotel

has given him an amazing insight into what the

customers appreciate and he has helped make the Atholl

a resounding success. Savour’s editor talks to Scott to

find out more about this successful chef.

Q: You have a very versatile lunch and dinner menu:

a mix of traditional and more modern dishes. Is this

to satisfy existing customers and attract new clients?

A: We believe customer feedback is very important. We

ask if guests have any comments or menu suggestions

they would like to put forward. Menus are changed

quarterly with the seasons. Content is a combination of

ideas and seasonal produce which creates an interest

with regular guests and attracts new clientele.

Q: Do you feel it’s important to retain traditional

local dishes such as your beef steak mince and

skirlie?

A: Very important. The biggest sellers on every menu are

the Atholl Favourites. These contain fresh quality

products cooked simply, with the emphasis on quality

presentation and value for money. We have great family

values and people always return to tradition.

Q: What’s the one thing you could never do without

in the kitchen?

A: Team Work! Everyone is equally important from

myself to the kitchen assistants and the waiting staff. This

ensures that the dishes we provide and the service we

give guarantees customer satisfaction.

Q: How do you source your ingredients?

A: Where possible we use local suppliers who supply us

with fresh Scottish produce. We go for quality rather than

price.

Q: Cooking methods are constantly evolving. What’s

your view of the new molecular techniques?

A: I think it’s really not for the Atholl. Traditional food

cooked by traditional methods has always been part of

the Atholl’s success.

Q: Why do you think The Atholl is held in such high

affection by the people of Aberdeen?

A: Quality, quantity, consistency, value for money and

service with a smile.

Q: If you could choose someone as the face of The

Atholl who would it be?

A: Not one person but definitely our whole team. We

have over 15 members of staff who have been here for

more than 10 years. That is amazing for a hotel. They

truly are the face of the Atholl.

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savourIssue 02 2013

The quaint village of Gourdon serves up more than just astunning chunk of east coast charm; it is also home toHornblowers, creators of the best chips in Aberdeenshire. Thisrestaurant, with its glass fronted façade and panoramic viewsof the natural harbour, is legendary in the area for its prizewinning chips. Do not, however, restrict yourself to samplingthe fishy fayre as owners Alex and Ruth have just announced anew lunch menu bursting with local and homemade produce.

Homemade soups, fresh sandwiches oozing delicious fillings,Hornblowers own made Scotch eggs and home cured hamand, as you would expect, a mouth-watering selection of fishdishes from haddock and lemon sole to scampi and hotsmoked salmon. The changing ‘catch of the day’ is eithersupplied courtesy of the local harbour or from nearbyPeterhead market.

This charming restaurant is also open from 4.00pm – 8.00pmwhen, in addition to the usual array of yummy fish courses, itexpands the menu to include Aberdeen Angus burgers, saladsand delicious, if not a little indulgent, desserts.

Open daily Tuesday – Sunday you’ll find Hornblowers on theWest Quay. You’ll also find it affordable with the locally sourcedproduce cooked to perfection.

All Hornblowers produce is sourced locally from suppliers suchas Gourline of Gourdon, Devenick Dairy of Banchory andMcWilliams of Aberdeen from which they have created aselection of delicious lunchtime dishes.

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savourIssue 02 2013

KateUnwrapped

If, like me, you watched the intriguing Channel 4 seriesFood Unwrapped, your attention would undoubtedly bedrawn to a bubbly new female presenter. The brand newscience series aired in autumn last year explored how ourfood is really made and the industry secrets behind ourfavourite produce. With fellow presenters Matt Tebbutt,James Watt and Martin Dickie, the effervescent KateQuilton travelled the globe to discover just how the foodwe love is produced.

Kate will stop at nothing to get to the bottom of what'son your dinner plate. Whilst at university, she undertooka student equivalent of Morgan Spurlock's 'Super SizeMe’; she ate kebabs for one week - breakfast, lunch anddinner. The stunt was picked up by a national paper.

When she's not finding out about what's in your fridge,Kate is one of Channel 4's youngest commissioningeditors. She has run the online editorial for some of theChannel's biggest shows and now manages Factualmultiplatform commissions including The Food Hospitaland Foxes Live.

Kate has worked in journalism and broadcasting forseven years, is big into food - and more specifically,

what's actually in it. Kate landed her first reporter job forITV West while she was still a student and went on towork as a Broadcast Journalist in Somerset for the BBC,spending a lot of her time with farmers, and reportingmostly on food.

In the first episode of Food Unwrapped, Kate travelled toSwaziland to find out just how they get tinned grapefruitsegments so perfectly peeled.

Then it’s a quest to find out what many producers waxour lemons with beginning in Spain, one of Europe'sbiggest producers of lemons. Kate travelled to Murcia,one of the main lemon growing regions of the countryand visited a large lemon grove and processing factory tosee how lemons are waxed using clever technology.

Many of the prawns we buy are labelled as farmed. Katetravelled to Thailand - the world's biggest producer offarmed prawns - to get a sense of the scale of theindustry. She saw how 1500 peelers at a large factoryprocess over 600 prawns an hour, and millions a month,by hand.

She then travelled to Thailand to visit a seafood stickfactory and saw that the production techniques areincredible. But even more intriguing than the clevermachines used, are the giant frozen blocks of fish whichare used as the key ingredient. Kate is told these aresurimi - which is a ‘white fish protein'.

Then it’s off to a large orange grove in Valencia wherethe workers are harvesting. She squeezes fresh orangestraight from the tree, and realises it tastes very differentto ‘fresh' supermarket juice.

Kate then travelled from Essex to Holland to try and findout how sandwich manufacturers stop our packet tomatosarnies from going soggy.

An intriguing series showcasing a face I’m sure we’ll seea lot more of on our television screens.

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Gordon & MacPhail, the malt whisky specialist andspecialist drinks wholesaler, has been named theofficial title sponsor of the 2013 Highlands & IslandsFood & Drink Awards.

The family-owned and managed business,established in Elgin in 1895, is one of the UK’sleading independent specialist wholesalers stockingover 4,500 product lines, including an extensivewine list, an impressive portfolio of spirits and awide range of craft beers and ciders.

Gordon & MacPhail is also the UK’s top wholesalerfor malt whisky, stocking every distillery bottling ofsingle malt available in the UK market. Included inthis portfolio is the award-winning range of singlemalts from its very own Benromach Distillery

Stephen Rankin, Director of UK Sales, commented:“The Highlands & Islands Food & Drink Awards areextremely important because they showcase thequality and diversity that this region has to offer.

“As title sponsor, Gordon & MacPhail can help theindustry build its reputation,” he added. “TheAwards are very much associated with quality and

innovation, and enable producers to demonstratethat being located in the Highlands & Islands is byno means a barrier to success.”

Entries are already being invited by the organiser,Highlands & Islands Food & Drink Forum which isurging food and drink companies from across theregion to seize the opportunity to promote theirproducts and businesses by entering one or morecategories.

The Awards, now in their ninth year and sporting afresh new logo and website, recognise and rewardthe businesses which are displaying best practice,achieving exceptional standards and pushingboundaries in a key growth industry sector.

Quintin Stevens of Highlands & Islands Food & DrinkForum said: “We are extremely excited to haveGordon & MacPhail on board as our title sponsorthis year – the company’s decision to support theAwards adds value to the initiative and helpsreinforce the message that we have an extremelybuoyant food and drink industry in the Highlands &Islands.” Categories in 2013 include the New

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Business Award, Healthier Food & Drink Award, NewProduct Award, Environment Award, Developmentof Export Markets and Restaurant of the Year.

The Awards also recognise the younger members ofthe industry who show potential, enthusiasm andpromise with the Young Shining Star Award whilethe Ambassador of the Year is chosen by industryleaders and announced on the night.

Supported by Highlands and Islands Enterprise(HIE), the Awards are the region’s most prestigious

food and drinks awards, celebrating excellence andachievement in the industry and recognisingindustry players at the top of their game.

Entries are now open until Wednesday, 5th June.Further information on award categories and howto enter can be found athifoodanddrinkawards.com.

The shortlisted finalists will be announced in mid-September and full details of the Awards Dinner &Ceremony will be announced in due course.

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Method1: Make the pastry: put the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in

the sugar, then the egg yolks and a little cold water to make a soft dough. Roll out the pastry on a lightly floured surface and use to line the flan tin. Chill in the refrigerator for 30 minutes.

2: Melt the butter in a large saucepan, and add the cooking apples and water. Cover and cook very gently for 20–25 minutes until the apples are soft.

3: Rub the apples through a nylon sieve into a clean pan. Add the jam, sugar, and lemon zest. Cook over a high heat for15–20 minutes, stirring constantly, until all the liquid has evaporated and the apple purée is thick. Leave to cool.

4: Bake the pastry case blind in a preheated oven at 190°C/gas mark 5 for 10–15 minutes. Remove the beans and foil and

bake for another 5 minutes. Leave to cool.

5: Spoon the purée into the case. Arrange the apple slices on top, brush with lemon juice, and sprinkle with caster sugar.Bake for another 30–35 minutes until the apples are tender and their edges browned.

6: Heat the jam, work through a sieve, then brush over the apples. Serve warm or cold.

Ingredients

• 90g butter • 1.5kg cooking apples, quartered, cored, and cut into chunks • 3 tbsp water • 6 tbsp apricot jam • 125g cast-

er sugar • Grated zest of 1 large lemon • 375g eating apples, quartered, cored, peeled, and thinly sliced • Juice of 1 lemon

• 1 tbsp caster sugar • 6 tbsp apricot jam • For the Pastry • 250g plain flour • 125g chilled butter, cubed • 125g caster

sugar • 4 egg yolks • cold water

French Apple Tart

It was definitely worth the drive to imposing Delgatie Castle, just outside Turriff, where thepretty little tearoom offers a great selection of tea’s offees freshly baked cakes, scones andpancakes. The team at the ‘Laird’s Kitchen’ make everything on the premises and have recentlyreceived a national award for their home- baking. It’s easy to see why! You can also enjoysomething more substantial such as home-made soup, main courses and puddings for lunch or tuckinto a delicious afternoon tea. Open 10.00am – 5.00pm daily it’s definitely worth a visit.www.delgatiecastle.com

Nestled into the roadside on the A96 just twelve miles north of Inverurie sits MorganMcVeighs, a delightful 80-seater, child-friendly restaurant with log burning fire anddelicious food. There is an extensive lunch menu with such delights as their famous ‘CullenSkink’ sandwiches and home-made specials, but it is their renowned morning coffees, teas andcakes that attracts me here again and again. When the weather improves you can sit outsideon the decking and take in the fantastic views over the Glens of Foundland. Remember toleave enough time to browse the foods, giftware and tableware in the Country Food Shop.www.morganmcveighs.com

There’s nothing like a freshly made ‘fancy piece’ and there is plenty to choose from at theHappy Plant Garden Centre in Mintlaw. I’m sure everyone has heard of this place as it has agreat reputation for delicious cakes made on the premises. Shortbreads, doodle bugs, fudge,cupcakes, scones, the list goes on and on! My personal favourite is the tiffin! Kids are cateredfor too with their own ‘Pack up’ with sandwich, crisps, juice and yoghurt. You can, of coursehave breakfast and lunch here too but did you know they offer an amazing Sunday roast? Mytip – try the homemade oatcakes….yummy! www.happyplant.co.uk

The aptly named ‘Chatterbox’ in Banchory is a great place to meet up with friends and exchangegossip over a nice steaming cappuccino. Perfect for lunch or an afternoon chinwag you’re spoiltfor choice from the amazing selection of home-bakes. From scones with jam and cream, cupcakesand muffins, to loaf cakes, sticky toffee pudding and ice creams, they’ll have something to temptyou. If you’ve time, try a bowl of homemade soup or a delicious hot sandwich with tortilla chipsand salad. Yet again, the Cullen Skink is fantastic! If you need an excuse to head out toBanchory, make it this place! www.thechatterboxbanchory.co.uk

Stonehaven is one of my favourite places to meet with friends for a brisk walk followed, ofcourse, by a nice cuppa. We all love Maggie Mays in the Market Square and it’s little wonder.There is a great selection of coffees and teas but it’s the fabulous cake and loaf that stealsthe show. Tuck in to carrot cake, fruit loaf, banana loaf or Victoria sponge. There are alsoDanish pastries, chocolate fudge and muffins and at the weekend you can treat yourself to aslice of Strawberry Pavlova or a chunk of cheesecake. If you’re feeling naughty or particularlydecadent try a Rizza’s chocolate or lemon truffle. www.maggiemaysstonehaven.co.uk

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BREAKAWAY

The stunningly grand Crieff Hydro Hotel,

set in the heart of Perthshire, must surely

offer more than any other hotel for short

breaks or family holidays. The service

makes you feel like an old family friend,

whether you’re roaming the estate or

taking it easy in the Victorian Spa. There

are five places to eat, seven

accommodation options and free

childcare, so mum and dad can take

advantage of everything on offer too.

Whether you’re looking for formal dining,

a relaxed family friendly meal or a quick

bite, you’ll find it at one of Crieff Hydro’s

quality Scottish restaurants.

Pop into the Brasserie at lunchtime for a

spot of pasta or indulge in the ultimate

all-day breakfast. In the evening under

12’s can feast on their favourites at the

famous children’s high tea while mum

and dad do their own thing for dinner. Or

perhaps you’d like to have a family meal

together. The Brasserie offers relaxed

informal dining to delight both parents

and children.

For a culinary experience the whole

family will enjoy book a table at The

Meikle. The setting is grand and spacious

but the atmosphere is bustling. Four-star

dining here doesn’t mean stuffy, as smart

casual is the order of the day – but it may

be an excuse to dress a little more

formally. The Meikle Bar with its grand

piano and outrageously comfortable

chairs is also the perfect place for an

aperitif, or a tour of Scotland courtesy of

the whisky wall!

At the Hub there is plenty of healthy food

on offer like spicy soups, classic Paninis

and filled Ciabattas. You can catch the

latest music videos on the big screen, or

see the big game in a family-friendly

setting. It is, of course, fully licensed so

you can enjoy a cold beer or glass of wine

while you’re soaking up the action.

Then there is the Winter Garden, a grand

old room with food that is simple and

hearty. It’s the perfect spot to soak up the

sun over breakfast, lunch on home-made

soups, sandwiches and salads and fill up

the kids on packed lunches. It’s also the

perfect location for afternoon tea and a

delicious scone. After all, you have to fuel

up before one on the Hydro’s legendary

Ceilidhs!

You may have often heard the phrase

‘there’s something for everyone’ but in

this case it just happens to be true.

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BREAKAWAY

Looking for somewhere for a short break

away where you can enjoy quality food?

The Loch Rannoch Perthshire hotel,

nestled in the heart of the Highlands is a

perfect retreat. The hotel is situated on

the shore above Kinloch Rannoch with

majestic views of the loch and hills which

are simply breath-taking. Steeped in

tradition and rich in heritage, the hotel

invites one to step back to a quieter time,

while still enjoying the comfort of a

superb hotel.

There’s a fine selection of meals to be

enjoyed in the Ptarmigan Restaurant or

the Schiehallion Bar. The finest, freshest

ingredients provide fantastic food,

expertly prepared and delivered with

superb service. The Ptarmigan Restaurant

creates classic meals with a contemporary

twist while the family friendly Schiehallion

Bar is an excellent choice for a relaxed

meal after a day outdoors. The Prime

Scottish Beef Burger with chunky chips is

a recommended highlight from the fresh

menu of family favourites.

The chefs have the freedom to create

menus that are unique and make the

most of the fresh, seasonal ingredients

they source, wherever possible, locally or

within the UK.

After dinner, relax in the Malt Bar or sit on

the loch side terrace and drink in the

pleasures of Scotland’s finest malts. This is

the perfect venue for chess or

conversation and a little snack.

The Leisure Club, with heated swimming

pool, steam room, sauna and gym offers

the perfect way to unwind, relieving

stress and leaving you feeling refreshed.

There are numerous woodland walks

nearby and for the more energetic,

Schiehallion, the local Munro beckons.

The Macdonald Loch Rannoch Hotel is a

perfect Highland retreat offering superb

service and comfortable bedrooms

allowing you time to relax and rejuvenate.

The magnificent setting makes this an

ideal location to enjoy a break away from

busy lives or for a romantic retreat.

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savourIssue 02 2013

Method1: Put the caster sugar and 2 tablespoons water in a saucepan and cook over a medium heat, stirring, for 30 seconds–1

minute or until the sugar has dissolved. Bring to the boil over a high heat and boil for 4–5 minutes until the syrup has

turned a medium caramel colour. Remove from the heat and stir in 6 tablespoons of the cream, being very careful as it

may sputter a bit.

2: Return the pan to a low heat and cook, stirring, for 1–2 minutes until any hard lumps of caramel have dissolved, then

keep warm over a very low heat.

3: Put the remaining cream in a large bowl and whip, using an electric mixer, until soft peaks form. Peel and slice the

bananas.

4: Put the meringue nests on four plates and spoon the whipped cream over them. Top with the banana slices, drizzle with

the sauce and serve. Alternatively, crumble the meringues into four glasses, layer with cream, bananas and sauce and

serve.

Ingredients• 85g caster sugar • 250ml double cream • 2 large bananas • 4 ready-made meringue nests or 8 small meringues

• 2 tbsp water

Banoffee Pavlova