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    Largs Food Festival

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    16 May 2016

    largs

    We'll be at Largs Food Festival this weekend, Saturday 21st and Sunday 22nd May, showcasing the latest seasonal produce on our demonstration kitchen. Our chefs will be leading the demonstrations, giving you a sneak peak into what's hot in the culinary world for Summer 2016. See below for the accompanying menus that we'll be demonstrating.

    PLUS we will be sizzling up the yummiest BBQ, serving the best value burgers and wraps on the promenade! Bacon rolls, Ayrshire Cheeseburgers, Pulled Pork Wraps and Asian Spiced bang bang chicken wraps - diet is on pause for this weekend!

    DEMOS

    • 12pm - Courgette and Feta Fritters with Tzatziki
    • 1pm - Pan fried Seabream with warm Sweet Potato and Chorizo Salad
    • 2pm - Emapanadas with roasted Red Pepper Sauce
    • 3pm - Hot and Sour Beef Salad
    • 4pm - Honey Panacotta with ginger poached rhubarb

     

    Courgette and feta fritters with tzatziki

    Serves 4

    3 medium courgettes

    1 teaspoon salt

    2 eggs

    300 g feta cheese

    200 g breadcrumbs

    1 red onion

    1/2 bunch mint

    1 bunch flat leaf parsley

     

    Grate the courgettes, mix with the salt and leave to drain over a colander for 30 minutes

    Finely chop the onion and herbs

    Squeeze the courgettes to extract as much liquid as possible and add to a large bowl along with the onion, herbs and crumbled feta

    Beat the eggs and add a quarter of the beaten egg and 100g breadcrumbs to the bowl and mix all the ingredients until they bind together tightly

    Shape in to patties 1cm thick and place in the fridge for an hour to firm up.

    Dip the patties in the beaten egg and remaining breadcrumbs

    Shallow fry the fritters in hot oil until golden brown and cooked though

    Serve immediately with tzatziki

     

    Tzatziki

    Serves 4

    1 large cucumber

    ½ bunch dill

    500ml Greek yogurt

    1 large clove garlic

    1tspn salt

    25 ml olive oil

     

    Peel, deseed and grate the cucumber

    Mix with the salt and allow to drain for 30 minutes through a sieve

    Finely chop the dill and crush the garlic

    Squeeze any excess moisture from the cucumber and mix with all the remaining ingredients

     

    Seabass with warm sweet potato and chorizo salad

    Serves 2

    1 whole seabass

    1 sweet potato

    1 chorizo sausage

    ½ red onion

    1 small red chilli

    2 spring onions

    ½ lime

    1 clove garlic

     

    For the salad finely slice the spring onions, and then finely dice the onion and chilli and place into a bowl.  Make a paste with the garlic and add to the bowl with the juice of ½ lime. Top and tail the sweet potato then peel.  Slice the potato into 3 cm cubes.  Then cook in water for about 5 minutes until the potato is cooked but still has a little bite.  Whilst the potato is cooking slice the chorizo into 1cm cubes.  In a frying pan with a little vegetable oil gently fry the chorizo for about 2 minutes until cooked.  Drain the sweet potato then add into the frying pan with the sweet potato give a little mix then add the potato and chorizo into the bowl of ingredients give everything a good mix and season to taste.

     

    Check your fish fillets are free from scales and bones, use tweezers to remove the centre bones. Take a sharp knife and make three thin slices through the skin into the flesh by 2 mm.  When cooking the fish heat up a frying pan with a little oil on a medium heat.  Place the fish skin side down when the pan is hot enough and do not touch it.  Leave the fish to cook for about 3 minutes on a medium to low heat without touching.  The outside of the fish will begin to change colour and cook.   Once the outside looks cooked turn the fish over and cook for a further 1 minute then remove the pan from the heat.

     

    Corn, cheese and chilli empanadas

     

    Makes 12

    For the pastry

    450g plain flour

    2 tsp baking powder

    1 tsp salt

    60g butter, diced into 1cm cubes

    60g lard, diced into 1cm cubes

     

    Filling

     

    198g can sweetcorn, well drained

    handful coriander, leaves and stalks chopped

    1 spring onion, finely sliced

    25g extra mature cheddar, grated

    ½ green chilli, chopped

    2 tbsp sesame seeds

     

    For the filling mix all the above ingredients together then refrigerate until ready to fill empanadas.

     

    For the pastry, mix the flour, baking powder and salt in a bowl. Add the diced butter and lard and rub into the flour using your fingertips until the mixture has the texture of fine breadcrumbs. Add cold water one teaspoon at a time, mixing between additions with a table knife, until the dough comes together into a soft dough (the dough will take anything between 3-6 tbsp water). Roll the dough into a ball and wrap well in cling film, leave to rest in the fridge for an hour.

     

    To assemble the empanadas, remove the pastry from the fridge, and roll out to pound coin thickness (3mm). Cut circles from the pastry, using an12cm/4½in pastry cutter.

    Put two teaspoons of filling onto one half of each pastry circle. Wet the edges of the pastry with a little water, fold the non-filled half of the pastry over the filled half, and crimp the edges together to seal or use a fork to mark the edges. Repeat with the remaining pastry circles.

    Heat the vegetable oil in a large pan and fry the empanadas in batches until golden and cooked through. Add more oil between batches to prevent the empanadas from sticking to the pan. Sprinkle with caster sugar and serve warm.

     

    Hot and sour grilled beef salad with roasted rice and long leaf coriander

    Serves: 6

     

    400g beef sirloin, trimmed

    Salt and freshly ground black pepper

    1 tsp. ground cinnamon

    1 tsp. ground cumin

    1 tsp. ground five-spice powder

    2 small hot red chillies, de-seeded and finely chopped

    1 x 4 cm piece of ginger peeled

    4 spring onions finely sliced

    2 round shallots, sliced

    4 tbsp. white longrain rice (or roast sesame seeds)

    ½ bunch of long leaf coriander (if not available, use ½ a bunch of regular coriander)

    3 limes juiced

    2 tbsp. light soy sauce

    1 tbsp. fish sauce

    20 leaves mint, finely sliced

     

     

    Season the meat with the salt and pepper and the ground spices;

    On a pre-heated grill, cook the beef to medium rare (about 6-8 minutes). Rest meat for five minutes

    To roast the rice, scatter a couple of handfuls of raw jasmine or sticky rice on an oven tray. Bake at 170°C until golden and fragrant about 10 minutes. Check regularly while cooking to avoid scorching.

    When the rice is cool, grind in a pestle and mortar to a fine powder. Alternatively you could use roasted sesame seeds.

    Deseed the chilli and finely chopped. Take the piece of ginger and finely slice.  Restack the slices in small piles in line along the board. Slice the ginger into thin matchsticks.

    To make the salad, prepare all the ingredients, slice the beef and mix all the dry ingredients.  Add the lime juice and the fish sauce and the soy sauce.

    Add half of the ground rice and save the other half for garnishing. The flavours should be hot, sour and salty. Add more chillies, lime juice and fish sauce, if necessary.

     

    Grilled mushrooms and asparagus could be used as a vegetarian alternative.

    Honey Panna cotta

    Serves 4

    300ml double cream

    160ml milk

    2 sheets gelatine, soaked in cold water for 5-10 minutes or until       rehydrated

    50g honey

    150g white chocolate

     

    Bring cream, milk and honey  to the boil. Once gently simmering take off heat and whisk in the chocolate. Now add gelatine making sure it has fully dissolved. Allow mixture to cool slightly pour into serving moulds then place in refrigerator and chill until set.

     

    Ginger poached Rhubarb

    100g stem ginger and its syrup

    100g sugar

    200ml water

    500g rhubarb

     

    Dice the stem ginger finely and bring the ginger, syrup, sugar and water to a simmer

    Wash the rhubarb and cut it on the angle in to 5cm lengths

    Poach the rhubarb over a low heat until just cooked through, but holding it's shape

    Allow to cool in the syrup and retain till use