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    Dundonald Links Open Recipes 2017

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    12 July 2017

    Vanilla Panna Cotta roasted Infused fruit

    Serves 6

    250ml milk

    500ml double cream

    3 gelatin leaf

    1 vanilla pod

    50g sugar


    Seasonal fruit:

    Pears, Plums, Peaches, Rhubarb

    500g fruit

    1 cinnamon stick

    2 star anise

    1 orange

    5 cloves

    8 cardomom pods


    Place the gelatin in cold water and allow to soften.  Place the milk, cream, sugar and vanilla in a pan and bring to a boil.  Remove from the heat and allow to sit for a few minutes.  Once the gelatine has softened add into the cream then pass through a sieve into a jug.  Pour into moulds and refrigerate for 3-4 hours until set.


    For the fruit:

    Half and quarter the fruit depending on size then place in a deep roasting tray with the cinnamon, star anise, cardamom, cloves and orange peel.  Sprinkle the sugar over the fruit then squeeze the orange juice on top.  Bake in the oven at 180 degrees for about 10-12 minutes until the fruit has no give with a knife however is not mush you still want a little texture.  Leave to cool for 5 mins then spoon on top of the panna cotta with some of the syrup that will come out of the fruit.




    Chocolate and orange biscotti

    Makes 40 small


    275g plain flour

    ½ tsp. baking powder

    225g caster sugar

    3 medium eggs, beaten

    65g dark chocolate 75%, cooled slightly

    25g unsalted butter, melted with the chocolate

    30g chocolate buttons 75%

    30g blanched almonds

    The zest of half and orange

    ½ tsp. vanilla extract

    Extra flour for rolling


    Pre-heat the oven to 170°C.

    Combine the plain flour, baking powder and sugar in a mixing bowl add the almonds, zest and chocolate buttons. Lightly beat the eggs with the vanilla then add the melted butter and chocolate. Add the egg mix into the dry ingredients and work together, need to a dough in the bowl, lightly flour the bench then roll into 4 even logs. Lightly grease a baking sheet with butter then dust with flour bang of the excess. Place the log onto the tray and bake in the oven 20-25 minutes until they are a light golden colour. Remove from the oven and leave to cool for 5 minutes. Take a clean chopping board (check for garlic or onions), carefully slice the on a angle around 1cm thick, place back on a clean tray and bake for a further 10 minutes at 150°C. Cool on wire rack, they will keep for up to 4 weeks in an air-tight jar.



    A perfect steak.

    Three key techniques buying, cooking and resting, serving.



    • Where has your meat come from? Locally sourced, origin and breed is important - Scotch Beef, the cook school choice
    • Has it been hung or aged? Minimum 14 days - up to 10 weeks
    • Choosing the right cut. Price is not generally a reflection of quality, tenderness or flavour.
    • Look out for alternatives to the traditional fillet steak, try a bavette/goose skirt steak, rump or rib eye.
    • Talk to your butcher - get your steak cut the way you want, ask questions? Let them know what you area going to do with your steak.
    • Avoid pre-marinated steaks or meat, do it at home. Top quality meat does not need a marinade.


    Cooking and resting

    • Make sure the steak is at room temperature; take your steak from the fridge 15 minutes before cooking, longer for bigger steak. A cold steak takes longer to reach the correct internal temperature and the shock makes the meat toughen and contract.
    • Heat your pan or grill so that it is  hot then turn down to achieve the correct doneness and colour.
    • Cook with very little oil or fat, remember the meat will give off some fat during cooking.
    • Season only with salt just prior to cooking, pepper and sea salt flakes when resting
    • Only cook once on each side. Resist the temptation to turn early remember service or presentation side in first.
    • Control your heat to obtain good colour and texture.
    • Allow time for the meat to rest - 2 minutes per centimetre of thickness, resting is the final part of cooking and equalises the temperature between the outer and inner parts of the steak, keeps the juices in.



    • Make sure all sauces are at their maximum temperature
    • Make sure all garnishes are at their hottest - chips and vegetables
    • Warm plates - the chefs saying warm food warm plates
    • Go easy on the sauce, let the steak shine, serve on the side
    • Remember the simplest garnishes are often the best, try lemon and oil.


    Chimmichurri sauce

    Small bunch parsley

    2 tblspn fresh oregano

    2 Garlic cloves

    1 Shallot

    ¼ tspn dried chilli flakes

    150ml Olive oil

    30ml Lemon juice

    15ml Red wine vinegar


    Wash and pick the herbs, peel the garlic and finely chop the shallot.

    Place all the ingredients apart from the olive oil in a blender and gradually add the oil with the motor running until you have a thick paste.

    Don't over blend or there will be no texture to the sauce


    Soy Marinated Salmon, with pickled cucumber and mango salsa

    4 125-150g escalopes of salmon

    75g root ginger - puréed

    2 red chilli de-seeded and finely diced

    3 cloves garlic - puréed

    2 limes - juiced

    50ml toasted sesame oil and a splash for the salsa

    50g honey

    100ml habhal soy sauce

    1 ripe mango - cut into 2cm chunks

    small handful of basil leaves chopped

    1tsp castor sugar

    1 cucumber peeled and core discarded

    splash of rice wine vinegar



    In a bowl, mix 1 chilli, the juice of 1 lime, ginger, garlic, soy, honey and 50ml of seasame oil until smooth and combined. Place the salmen escalopes in a suitable sized freezer bag and cover with the marinade, massage lightly and refridgerate for 20 minutes.


    Put the cucumber ribbons in a colander, sprinkle with a pinch of salt and squeeze with your hands to help draw out any excess water. Leave for 5 minutes. Transfer to a mixing bowl and toss with a splash of rice wine vinegar.


    Place the mango in a mixing bowl, add the remaining chilli, lime juice, basil, castor sugar and a splash of sesame oil then carefully mix avoiding bruising the mango too much.


    Heat a large non-stick frying pan over a medium heat and add a splash of oil. Once hot, carefully lay the marinated salmon fillets in the pan and cook for 2-3minutes per side to lightly caramelise.


    Once the salmon is cooked, place a small scattering of the pickled cucumber on a plate and pop the salmon on top followed by the mango salsa. Garnish with fresh basil or coriander leaves.

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