Basque Cheesecake with sherry caramelised oranges
La Vina is a traditional wood-clad bar which has been in the same family since it opened in 1959. Whilst it’s known for its excellent seafood pinxtos, its main claim to fame is its tarta de queso (cheesecake). This is their recipe with a little addition of my own. Ingredients Cheesecake 600 g cream cheese […]
Sopa de Ajo
Sopa de Ajo originated in the Castilla-Leon region of Spain to help combat the cold winter, but is now made all over Spain. It’s an excellent example of how a few simple ingredients can make the most satisfying meal. Ingredients 8 garlic cloves finely chopped 8 tsp olive oil 300 g stale crusty white bread […]
Vermouth Aperitif
You can enjoy vermouth straight or on the rocks (often with a slice of orange or lemon). In Spain they will often add a dash of sifón, Spain’s version of club soda, which can help open up the aromatic flavours of the wine. I really enjoy it with Fever Tree Elderflower tonic. Vermouth is a […]
Basque Chicken
This is a recipe I’ve been cooking for over 20 years and it’s a true taste of Spain. It comes from Delia Smith’s summer collection cookbook, which I dragged around in a backpack when I first came to Australia. A backpacker has to eat you know! Ingredients Serves 4 1.75kg chicken thigh 2 large red peppers […]
Fennel and Blood Orange Salad
Blood oranges are only in season for a few weeks in August so I try and make the most of them. At other times you can use Valencia oranges, which are smaller and sweeter than navels. Ingredients 1 bulb of baby fennel 2 blood oranges, pith removed and sliced into segments 50 g goats cheese […]
The Lallybroch Cocktail
Ingredients 30 ml Single Malt Whisky30 ml Cointreau2 tsp Aperol75 ml Champagne Mix whisky, Cointreau and Aperol in a cocktail shaker then pour into champagne flutes. Top with champagne and garnish with orange
Rumbledethumps
Ingredients Recipe from thespruceeats.comServes 6 600 g potatoes peeled, boiled and mashed400 g turnip peeled, boiled and mashed75 g butter250 g Savoy cabbage25 g Cheddar cheese salt & pepper • Preheat oven to 180C • Place the mashed potato and turnip into a large mixing bowl and put to one side • Melt 50 g […]
Cranachan with a Wee Twist
Ingredients Serves 4-6 Recipe from The Incredible Spice Men by Cyrus Todiwala and Tony Singh • (1½ oz) medium or coarse oatmeal • 200 g (7 oz) raspberries • 400 ml (14 fl oz) double cream • 1½ tbsp cardamom honey (below), or to taste • 2¼ tbsp malt whisky • ½–1 tsp rose water, […]
Ecclefechan Tart
Ingredients Serves 8-12 For the pastry: 250g plain flour 125g unsalted butter Vanilla salt 50ml whisky For the filling: 150g unsalted butter 150g light brown sugar 3 eggs 150ml double cream 1 tablespoon black treacle 300g mixed dried fruit 1 teaspoon finely chopped stem ginger 1 lemon 1 orange To serve: Ginger Cream 150ml double […]
Spicy Yorkshire Parkin with Whisky Caramel Sauce
Influenced by: The Mistress of Spices This recipe brings together my Yorkshire roots and happy memories of India. Parkin is a moist, spicy gingerbread traditionally eaten on Bonfire Night (5th November), but can be eaten on any winter evening to spice up your Bollywood nights. You can leave out the oats and that will make […]
