Explore More Autumn 2019

Recipes QUAIL SCOTCH

Recipes QUAIL SCOTCH EGGS MAKES 24 Contrary to popular belief, Scotch eggs are not Scottish – they were actually invented by the famous London department store Fortnum & Mason in 1738. The word “Scotch” is an old English word meaning to chop or mince, and eggs covered with “chopped or minced” pork sausage meat, were given the name “Scotch Eggs”. ROAST BEEF & YORKSHIRE PUDDING One of the most iconic of British dishes, this recipe has stood the test of time, dating back to the 1700s. MINI YORKSHIRE PUDDINGS MAKES 12 INGREDIENTS: • Rapeseed oil • 1 teacup (250ml) of eggs • 1 teacup (250ml) of plain flour • 1/2 (125ml) teacup of water • 1/2 (125ml) teacup of milk • Salt and pepper INGREDIENTS: • 2 tbsp vinegar • 24 quail’s eggs • 200g stale bread • 120g blanched almonds • Flat-leaf parsley • 500g high meat content pork sausages • 4 hen’s eggs • 6 tbsp plain flour • Sunflower oil, for deep-frying METHOD: 1. Bring a large pan of water to the boil, add the vinegar, and then slowly lower in the quail’s eggs with a spoon. Cook for 1 minute, then take the pan off the heat and sit for 30 seconds. Scoop the eggs out and plunge straight into a bowl of iced water. Leave the eggs to cool for 10 minutes while you prepare the coating. 2. Put the stale bread, almonds and parsley in a food processor and blitz until finely chopped, then season and transfer to a shallow dish. Remove the outer casing from the sausage, chop the sausage and put it in the food processor along with 2 hen’s eggs. Blitz until just smooth. Divide the mixture into 24 patties and put on a plate. Set up 3 bowls with the flour in one, remaining egg, beaten, in the second, and the crumb mix in the third. 3. Peel the quail’s eggs taking care not to expose the yolk, which should be softly boiled. Place 1 sausage patty on top of a piece of cling film. Flatten it as thin as you can, then put a quail’s egg on top. Use the cling film to draw the edges of the patty up and around the egg until it’s completely enclosed. Twist the ends of the cling film together to form a ball. Unwrap the Scotch egg and roll it in the flour, then dip in the beaten egg, followed by rolling it in the crumb mix. Repeat the beaten egg and crumb mix step to ensure a generous coating, and then repeat the whole process for the rest of the eggs. 4. Heat the oil until it reaches 180C. Lower in the Scotch eggs and fry for 5 minutes. If the Scotch eggs are browning quickly, turn the heat down, but leave them in for the full 5 minutes to ensure the sausage is cooked through. When done, scoop them out onto a plate lined with kitchen paper to absorb the oil. Repeat with all the eggs. While still hot but cool enough to be handled cut each in half and arrange on a platter with quick pickle, mesclun leaves and edible flowers. METHOD: 1. Pre-heat oven to 230C/450F/Gas mark 8. Pour half a teaspoon of oil into each muffin hole. 2. Empty the flour, salt and pepper into a large bowl. Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go. Add the water/milk mixture gradually and whisk in between each addition. Keep whisking until all the liquids have been added. The batter may still be lumpy – this does not matter. (You can cover and leave it to rest for up to 1 hour if you have time) 3. Pour the Yorkshire pudding batter into the muffin tin and cook for 15 to 20 minutes until the puddings are well risen and golden brown. Do not open the oven for the first 10 to 15 minutes or the Yorkshire puddings will drop. 60 VIKINGCRUISES.CO.UK | AUTUMN 2019

FOOD WHIM-WHAM – A TRIFLE WITH RASPBERRIES, ORANGES AND WHIPPED CREAM SERVES 10 Whim-Wham is a simple and delicious trifle that originates from Scotland and the Regency period. The expression Whim Wham comes from the word “whimsy” and means something that is quaint or fanciful, or even frivolous. This is a delectable dessert of sponge cake, fresh fruit jam, sweet cream sherry and scotch whisky, fresh raspberries, orange zest and swathes of fresh, double cream which is then topped with toasted blanched almonds. SLOW BRAISED BRISKET WITH RICH GRAVY SERVES 10 PHOTOS: © ISTOCK INGREDIENTS: • 1kg beef brisket joint • 1 tbsp oil • 2 garlic cloves, squashed • 10 shallots, peeled • 300ml beef stock • 300ml red wine • 175g mixed mushrooms • 1 tbsp oil • 1 onion, sliced • 100g streaky bacon, chopped • 2 tbsp fresh parsley, chopped METHOD: 1. Heat oven to 170C/325F/gas 3. Heat the oil in a large saucepan, add the joint and brown on all sides. Tip in the garlic and shallots and lightly brown. Place in a deep ovenproof dish, season and add the stock and wine. Cover and cook in the oven for 2.5 hours. 2. Stir in the mushrooms during the last 30 minutes and then return to the oven. Heat the oil and lightly fry the onion and bacon until crispy. 3. Serve the meat scattered with the onion, bacon and parsley, as well as gravy and your choice of seasonal vegetables. INGREDIENTS: • 150g sponge cake (or trifle sponge fingers) • 5 tablespoons raspberry jam • 150ml sweet sherry (or sweet dessert wine) • 60ml Scotch whisky • 1 orange, juice and zest • 225g fresh raspberries • 500ml double cream • 6 tablespoons icing sugar • 50g blanched almonds (lightly toasted) METHOD: 1. Half an hour before you serve the Whim Wham, spread the jam over the sponge cake or sponge fingers and then cut the sponge cake/ fingers into small cubes; arrange them in the base of individual glass bowls or water glasses. 2. Mix the sherry, whisky and orange juice together and pour over the sponge cake pieces; allow to soak for 30 minutes before scattering the raspberries over the top, leaving some for decoration. 3. Pour the cream into a bowl and add the icing sugar. Whip the cream until it holds soft peaks and then spoon the cream over the raspberries, making sure they are all covered. 4. Scatter the remaining raspberries over the cream, as well as the orange zest and then the toasted almonds. Serve immediately, although it can be kept in the fridge after serving for up to 1 day. AUTUMN 2019 | VIKINGCRUISES.CO.UK 61