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    Taste Of Grampian Recipes

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    2 June 2017

    Chicken saltimbocca with sage and prosciutto

    4 x 160g chicken breast, trimmed

    8 sage leaves

    8 slices of prosciutto

    2 tbsp butter

    Light olive oil

    75ml Marsala

    50g crème fraiche


    Place the chicken breast on a chopping board, make a slice in the top of the fillet and open out to butterfly. Season both sides of the chicken breast with a little black pepper (there's no need for salt as the prosciutto is quite salty). Lay 2 sage leaves flat on each piece of chicken, then place 2 pieces of prosciutto on top to cover the breast.

    Pre-heat the oven to 180°C. Heat a frying pan over a medium heat and add 1 tablespoon of butter and a drizzle of light olive oil add the involtini to the pan and fry for about 2 minutes on each side, until golden brown. Put into the oven t bake for 6 minutes, transfer to the plate, cover with foil and set aside.

    Put the pan back on the heat, add the remaining butter and the marsala and simmer for 1 minute until you have a lovely sweet, glossy sauce, melt in the crème friache of the heat and serve.


    Salsa verde - the classic Italian sauce

    Makes approx. 200 ml of sauce enough for 4/6


    An alternative to the three herbs listed below could be rocket leaves just adjusted the amount of Dijon or the sauce could be too hot.


    ½ cup flat leaf parsley

    ½ cup basil leaves

    ¼ cup mint leaves

    3 anchovy fillets, finely chopped

    1 tablespoon baby capers

    1 teaspoon Dijon mustard

    Freshly ground black pepper

    Extra virgin olive oil or Light olive oil


    Wash and dry all the herb leaves, take a very sharp chopping knife and finely chop all the herbs and put into a bowl, add in the capers, anchovy and mustard and mix well. Gradually drizzle in olive oil (if you prefer light olive oil will give a lighter flavour) until the mixture resembles a thick sauce, taste and adjust the seasoning with pepper and salt.

    The sauce will keep in the fridge for 2-3 days.



    The perfect steak



    • 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 are 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 chef's 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 sauceTog -2017-logo

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