SHG Food and Drink

We were delighted to welcome Chef Tony Singh to be part of this year’s food and drink episode on the Stirling Highland Games on-demand programme.

You will find the menu he created and recipes on this page so you can try cooking these amazing dishes at home. These recipes are for 6 Covers.

Chef Tony Singh Menu for SHG Food and Drink

 

Charred Tender Stem Broccoli, Neep Remoulade, pickled tomato

 Broccoli from the central belt, cooked on a dry skillet, with Borders neep`s bound in a Rapeseed oil Mayonnaise, finished with pickled tomatoes.

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Witch Sole with Lime & Ginger

 North Sea Witch, pan-fried in butter finished with Lime juice and fresh ginger. A punchy dish served with Ayrshire mash with leeks.

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Autumn Pudding

This pudding, I think is so much better than the summer version. It’s a great way of making the most of the Autumnal fruit and berries we have in Scotland. Served with a scoop of the richest Scottish double cream.

 

Chef Tony Singh Recipe Guide

 

Charred Tender Stem Broccoli Neep Remoulade, pickled tomato

Ingredients

4 tbsp good mayonnaise see below

3 tbsp Dijon mustard

1 lemon, juice and zest

1 small Neep, peeled and cut into fine strips, like matchsticks

2 sprigs of Tarragon leaves picked from the stalk

For the mayo

3 tbsp aquafaba (water from a can of chickpeas)

20 Chickpeas from above can

2 tsp Dijon mustard

¾ tsp salt

¼ tsp fine white pepper

2 tbsp white wine vinegar

250ml rapeseed oil

Method

Put the Aquafaba, mustard, chickpeas,  salt, pepper, vinegar into a tall jug and place it in iced water ( colder the mixture when making the thicker it will be ), and blend using a stick (immersion) blender until thick and smooth.

Then slowly add the oil whilst blending until thick and creamy

Store in an airtight container in the fridge (it will keep for about 2 weeks).

Remoulade

Method

STEP 1

In a large bowl, mix the mayonnaise, mustard and lemon juice and zest together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.

STEP 2

Take the thinly cut neeps and stir into the sauce until evenly coated.

Then chop the Tarragon and add it to the remoulade just before you use it

It will keep in the fridge for up to 2 days.

Tender Stem Broccoli

Ingredients

500g Tender Steam Broccoli, trimmed

1 tablespoon Scottish rapeseed oil

Salt to taste

a squeeze of fresh lemon juice

Method

Heat a large pan over medium heat. If you have one use a cast iron frying pan for this, but any pan will work but a heavy-based one is better for heat retention and distribution. Trim the ends off the broccoli, then cut in half lengthwise.

Add the rapeseed oil to the pan. Add broccoli and a pinch of salt. Sauté for about 6 minutes, when they are bright green and just tender-crisp. Turn off heat and squeeze over some fresh lemon juice.

Pickled Tomatoes

Ingredients

150ml malt vinegar

150ml Sherry vinegar

200ml water

150g White sugar

5 g sea salt

2 small tubs of assorted Scottish cherry tomatoes

16 garlic cloves, peeled and sliced in half

2 large sprigs of thyme

4 bay leaf

10 g  coriander seeds

10 g  black peppercorns

5 star anise

Method

  • Prick each tomato in on the bottom with a small sharp knife, and place in a non-reactive container so they are snug, but still have room above for the pickling liquor
  • In a pan bring all the rest of the ingredients to the boil and leave to simmer on low heat for 10 minutes
  • Taste, adjust the sweetness and sharpness and salt if needed, and pour over the tomatoes whilst very hot
  • Cover the tomatoes and leave to cool down and place in fridge for 1 day, they can be kept in the fridge for up to 2 weeks

To Serve

Place the remoulade in the centre of a plate, with broccoli placed over the top, scatter the pickled tomatoes around and served with crispy toasted bread.

 

Witch Sole with Lime & Ginger

Ingredients

3 tbsp plain flour

1 tsp chilli powder

6 small Witch sole, scaled, cleaned and trimmed (dark skin removed if you can, otherwise you could slash it in several places with a sharp knife – your fishmonger will do this for you )

1½ tbsp rapeseed oil

salt and freshly ground black pepper

Sauce

140 g unsalted Scottish butter

50 g  chopped fresh root ginger

3 tbsp lime juice

30 g fresh pomegranate seeds

50 g  chopped fresh coriander

Method

To prepare the fish, heat the oven to 200°C/400°F/gas 6.

Mix together the flour, chilli powder and some salt and pepper, and dust the fish in it, then shake off any excess. Heat a large, non-stick, ovenproof frying pan over medium-high heat; use two frying pans if the fish are too large to fit in a single pan. (If you have no ovenproof pans, then preheat a lightly oiled baking sheet.) Add the oil and heat it until it hazes. Add the sole (skin-side down if you’ve part-skinned them) and fry, without moving them, for 3–4 minutes until they form a golden crust.

Turn over and transfer the frying pan to the top of the hot oven (or transfer the fish to the warmed baking sheet and place in the oven), and cook for a further 8–10 minutes until cooked through and the flesh is opaque.

For the sauce

melt the butter in a frying pan over medium heat, and let it bubble for 2–3 minutes until it turns a nut-brown colour.

Reduce the heat to low, add the ginger, lime juice, pomegranate seeds and chopped coriander and warm it through; don’t overheat it or it will separate. Season to taste.

Serve the sole with the Tatties and spoon the sauce over the top.

Leek Tatties

6 King Edward potatoes, peeled and cut into chunks

3 leeks, washed and Diced

150g of butter

150ml of full-fat milk

Salt to taste

Pepper to taste

Method

To start the dish, add the potatoes to a pot of cold water and bring to the boil. When the potatoes have been boiling for 8 minute`s check them when they are nearly done, add the leeks.

Once the potatoes are cooked, drain the water away and return the potatoes and leeks to the pan. Add the rest of the ingredients to the pan and mash everything together. Serve immediately

 

Autumn Pudding

Ingredients

400g Scottish pears ( if you can find them ) peeled and cut into quarters

300g Scottish cooking apples, ( if you can find them ) peeled and cut into quarters

1200g fresh Scottish Brambles

200g caster sugar

15g butter

sunflower oil, for greasing

10 thick slices white bread, crusts removed

Method

Place the fruit, sugar and butter into a saucepan and cook on medium heat until softened.

Remove the pan from the heat and pour the contents into a colander set over a large bowl.

Leave to stand for 8-10 minutes

Pour the fruit juice back into the saucepan, bring to a simmer and reduce the volume by half. Remove the pan from the heat and set it aside to cool.

Lightly oil a 1.5 litre/2 pint pudding basin and line with clingfilm, leaving plenty overhanging the edge. Cut a slice of bread using a round cutter and dip it quickly into the fruit juice. Place in the base of the pudding basin.

Cut the other bread slices in half and dip one at a time into the juice. Arrange in slightly overlapping vertical pieces around the inside of the basin, making sure they are soaked in juice without being soggy.

Once all the sides of the basin are lined with bread, pour half of the remaining fruit juice over the drained fruit and stir very lightly until it looks plump and glossy. Spoon the mixture into the pudding basin.

Dip the remaining slices of bread in the fruit juice and place them over the top of the pudding, trimming the bread where necessary to give a neat finish. Reserve any remaining fruit juice in a small bowl.

Place the pudding onto a dinner plate. Cover the top of the pudding with the cling film, place a plate on top (make sure it fits inside the basin) and weigh down with a couple of tins. Chill in the fridge overnight.

When ready to serve, remove the weights and plate and open the clingfilm. Place a serving plate on top of the pudding and invert. Remove the basin and peel off the cling film. Brush any gaps where white bread is showing with the reserved fruit juice.

Serve with a dollop of whipped cream and any left-over juice.