Page 81 - NACC – 2018 Yearbook

NACC CARE CHEF OF THE YEAR 2017 WINNER
STUART MIDDLETON
HAGGIS, NEEPS AND TATTIES Serves 4
INGREDIENTS
6 sheets lo pastry 100g Meadowland Professional spread 400g haggis
250g Maris Piper potatoes 2 carrots, large
1⁄2 swede
25g granulated sugar
16 baby turnips, small
METHOD
1 tbsp oil
5g seasoning
1 onion, small
1 tbsp wholegrain mustard 5g Bisto vegetable bouillion 75ml Meadowland cream 5g chives
5g parsley
Layer 3 sheets of lo pastry on top of each other, buttering betweenlayers. Shapehalfthehaggisintoasausageandplace on the pastry. Roll into a cigar shape and crimp the edges. Repeat with the remaining lo pastry and haggis. Chill.
Peel the potatoes, carrots and swede.
Place the potatoes in salted water and boil until soft.
Dice the swede and carrots and boil in slightly-salted water with the sugar until tender.
Prep the baby turnips and roast with a tbsp of oil and seasoning, until tender.
Place the haggis roll in the oven at 1900C, until the pastry is cooked and golden and the haggis is heated to above 820C.
Dice the onion and sweat o in a saucepan. Add the wholegrain mustard, vegetable bouillion, cream and 20ml water and bring
to the boil. Add the chopped chives and serve in a Quaich to be passed around the table.
Purée the carrots and swede with 20g of the butter and keep warm. Mash the potatoes with the remaining butter and place into a piping bag with a large plain nozzle.
Take the haggis out of oven and slice at an angle.
To plate, sweep the purée all the way around the plate and pipe the mash slightly o -centre.
Stand the haggis up on the left-hand side of the mash and add the baby turnips.
Garnish with a sprig of parsley.
CULLODEN CRANACHAN
Serves 4
INGREDIENTS
500ml Meadowlandcream 62ml wholemilk
90g caster sugar
35ml Drambuie
8 leaves gelatin 300g honey
METHOD
150g pinhead oatmeal 500g raspberries
30g icing sugar
1tsp mixed spice
4 sprigs mint, to garnish
Place 375ml cream, milk, 62g caster sugar and Drambuie in a pan and bring to boil.
Add 4 leaves of soaked gelatin to the cream mix, pour into ramekins and set in the fridge.
Place the honey in a measuring jug and top up to 1 pint with water.
Bring to boil and add 4 leaves of soaked gelatin. Pour onto plates and set in the fridge.
Toast the oatmeal until golden.
Place the raspberries in a pan (keeping enough back to garnish plates with three whole berries) with 30g icing sugar, add a tbsp of water and bring to boil. Sieve out the seeds and chill.
Whip the remaining cream with 28g caster sugar and marble in a spoonful of the coulis.
To Plate:
Sprinkle oatmeal in a line, off-centre, across the plate. Demould the panna cotta and place on plate.
Add a quenelle of the whipped cream on the oats.
Dot the coulis around the edge of plate with the dots getting smaller as they get towards the panna cotta.
Place three raspberries in the centre of the plate. Sprinkle the panna cotta with mixed spice.
Finish with a sprig of mint on the cream.
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RECIPES