view - Brakes

Make the right
impression this Christmas
with quality tableware from
Brakes Catering Equipment
Call 0845 931 9494 or visit us online at www.brakesce.co.uk
Spotlight on…
Scotland
We understand that serving quality regional
food on your menu is as important to you as it
is to a growing percentage of your customers.
Our spotlight in winter is on a selection of
Brakes Scottish produce, and with Burns Night
on 25th January, there’s no better time to
introduce these fine additions to your menu.
Starter
Mull of Kintyre cheese with
walnuts and preserved pear,
served with oatcakes. A delicious
combination of the nutty flavour
of Scotland’s Mull of Kintyre
cheese, cream cheese, port,
chives and walnuts, served with oatcakes and some
preserved pears. – Mull of Kintyre C 22024
Dessert
An authentic Scottish recipe
featuring a crisp honey & oat
base layered with Scottish
liqueur, honey and cream
mousse finished with a Scottish
raspberry topping. Ready
prepared for you. Simply thaw and serve this delicious
authentic Scottish dessert. – Brakes Raspberry Cream of
the Highlands F 32264
Visit www.brake.co.uk for the full recipes
Burns Night (25th January)
We can't feature our best Scottish produce without
mentioning our delicious Brakes Haggis, the essential
Burns Night ingredient.
Brakes Haggis F 2000 (1 x 2.26kg made in Scotland)
Also available MacSween Haggis C 15944 (2 x 1.36kg)
Main
Scottish Salmon fillet on warm beetroot and caramelised
red onion rice salad. Tasty Scottish salmon served on an
intensely colourful bed of rice salad, bursting with flavour
from the beetroot, herbs and a splash of lemon juice.
Serves 4
Recipe
Brakes Scottish Salmon Supremes F 3420
Pauleys Herb Salad Mix C 10676
Tilda Basmati & Wild Rice A 9089 (115g)
Brakes Olive Oil A 33889 (2 tbsp)
Pauleys Red Onions C 10224 (2 large, peeled and sliced)
Brakes Balsamic Vinegar A 86027 (2 tbsp)
Pauleys Lemons C 10260 (tbsp juice)
Pauleys Raw Beetroot C 10604 (2, grated, approx 200g)
Pauleys Flat Leaf Parsley C 10384 (handful, chopped)
Cook the rice per instructions.
Slowly caramelise the red onions in the olive oil in a frying
pan. This should take at least 20 minutes. Do not let them
colour. When very soft and sweet add the balsamic vinegar,
let bubble then remove from the heat.
Fry the salmon supremes, keeping the cutlets slightly pink
and being careful not to overcook them. Put aside to rest
for a couple of minutes.
Fold the beetroot, lemon juice and parsley into the rice and
season with salt and plenty of freshly ground black pepper.
Just before serving toss through a handful of the herb salad
or baby beetroot leaves.
Pile the warm salad onto the centre of a plate and top with
the salmon, then dress with the balsamic reduction. Garnish
with a fresh herb such as flat leaf parsley and serve.
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