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Scottish Chocolate and Orange Mousse With Whiskey

Ingredients Nutrition

Yield 4-8 portions (quantity depends form the size) Units US

·         Mousse

  • 8 ounces chocolate, coarsely grated
  • 3 very fresh eggs, separated into whites and yolks
  • 2 tablespoons Scotch whisky
  • 2 tablespoons heavy cream (whipping cream)
  • 1 orange, finely grated rind only

·         Topping

  • 3⁄4 cup heavy cream (whipping cream)
  • 2 tablespoons Scotch whisky
  • 1⁄2 teaspoon powdered sugar
  • 1⁄2 orange, zest use the vegetable peeler and cut into thin strips

Directions

  1. Combine chocolate, whisky and cream in a heatproof bowl and place over pan of simmering hot water, stirring until melted.
  2. Remove from the heat and allow cooling slightly.
  3. Beat egg whites to hard peaks.
  4. Beat the yolks with the finely grated orange rind.
  5. Add egg yolk mixture into the cooled chocolate cream, stir.
  6. Fold in the whisked egg whites.
  7. Spoon the mixture into six individual cups or glasses.
  8. Chill in the fridge for at least three hours.
  9. Just before serving, whip the cream for the topping with powdered sugar add the whisky and whip shortly again.
  10. Spoon cream over the mousse, top with orange zest strips and serve immediately.
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Haggis, neeps & tatties

Ingredients

  • 500 g haggis (1.1 lb.)
  • Neeps & tatties
  • 400 g turnips or swedes , peeled and quartered (.88 lb.)
  • 450 g potatoes , peeled and quartered (1 lb.)
  • 100 g unsalted butter (.22 lb.)
  • 8 spring onions , roughly chopped
  • 30 ml double cream (6 tsp.)

Method

  1. Recipe by Abi Fawcett
  2. Feel free to use vegetarian haggis if you prefer, which you can find online. Tatties (mashed potatoes) don’t usually contain spring onions, so omit them if you like.
  3. Cook the haggis in a large pan of boiling water according to packet instructions.
  4. Meanwhile, cook the turnips or swedes and the potatoes in separate saucepans of boiling salted water for 20–25 minutes, or until tender. Drain the veg separately. Return the turnips or swedes to the pan, add half the butter, and mash, keeping chunky. Season to taste. Cover to keep warm.
  5. Melt the remaining butter in the potato pan, add the spring onions and cook for 1–2 minutes, till softened. Add the potatoes, and mash until quite smooth, seasoning to taste. Cover to keep warm.
  6. Remove the cooked haggis, cut open, and place a portion onto each warmed plate. Divide up the neeps & tatties and serve.
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Easy and Delicious Mexican Pork Chops

Ingredients

  • Cooking spray (for baking dish)
  • 2 Tbsp oil (to brown pork chops)
  • 4 boneless pork chops
  • Salt & pepper to taste
  • 2 C water or chicken broth
  • 1 C uncooked long-grain white rice
  • ~5 oz. can tomato sauce
  • 1/3 C picante sauce (or half that, if I cook separate for Steve)
  • 1/6 C (8 tsp) taco seasoning mix
  • 1 green bell pepper, sliced (get a small one)
  • 2/3 C shredded cheddar

 

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.

Heat the vegetable oil in a large skillet over medium heat. Sprinkle pork chops with salt and black pepper, and brown them on both sides, about 5 minutes per side. Set chops aside.

Mix the water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. Lay the chops into the rice mixture, and top with the green bell pepper slices. Cover the dish.

Bake in the preheated oven until the chops are no longer pink inside and the rice is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish, and sprinkle with Cheddar cheese.

Return to the oven, and bake uncovered until the cheese is melted and bubbly, 5 to 10 more minutes.

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Roast Beef and Yorkshire Pudding

Ingredients

Roast

  • 2 3/4 to 3 1/3 pounds (1 1/4 to 1 1/2 kilograms) rib beef, on the bone
  • 1/2 teaspoon sea salt, pIus more for seasoning beef
  • Freshly ground black pepper
  • 2 tablespoons (30 ml) olive oil

Yorkshire pudding

  • 1 cup (225 g) plain flour
  • 4 eggs, beaten
  • 1 1/4 cups (300 ml) milk
  • About 4 tablespoons (60 ml) vegetable oil (or beef drippings), for cooking

Gravy (or use a different one)

  • 3 to 4 sprigs thyme
  • 4 garlic cloves, unpeeled
  • 2 red onions, peeled and sliced
  • 4 plum tomatoes, halved
  • 1/2 bottle red wine (about 1/2 cups, or 350 ml)
  • 5 cups (1/4 liter) beef stock

Directions

Heat the oven to 400°F (200°C). Season the beef with salt and pepper; sear in a hot roasting pan with the olive oil to brown on all sides, 3 to 4 minutes each side. Transfer to oven; roast, allowing 15 minutes a pound (450 g) for rare or 20 minutes a pound (450 g) for medium.

Make the Yorkshire pudding batter: Sift the flour and 1/2 teaspoon salt in a large bowl. Add the eggs and half the milk; beat until smooth. Mix in remaining milk; let batter rest.

When beef is cooked, transfer it to a warmed plate; let it rest, lightly covered with foil, in a warm place while you cook the puddings and make the gravy. Raise oven to 450°F (230°C). Put 1 teaspoon (5 ml) vegetable oil–or hot from the roasting pan–into each section of a 12-hole Yorkshire pudding tray (or a muffin tray); put it in the oven on the top shelf until very hot, almost smoking.

Meanwhile, whisk pudding batter again. As soon as you take the tray from the oven, ladle in the batter so each cup is three-quarters full (it should sizzle); immediately put tray back in oven. Bake for 12 to 20 minutes until the Yorkshire puddings are well risen, golden brown, and crisp. Don’t open oven door until end or they might collapse.

To make the gravy, pour off the excess fat from roasting pan, place pan over medium heat, and add the thyme, garlic, onions, and tomatoes. Cook 4 to 5 minutes, pour in the wine, and bring to a simmer. Squash the tomatoes with a potato masher to help thicken sauce. Pour in the stock; simmer until reduced by half, about 10 minutes. Pass gravy through a sieve, pressing vegetables to extract flavor. Bring gravy back to boil; reduce to a gravy consistency. Check the seasoning.

Carve the beef thinly. Serve with the gravy and Yorkshire puddings, along with sautéed cabbage, glazed carrots, and roast potatoes.

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Basic Pan Gravy from Drippings

  • Servings 12
  • Yield 3 2/3 cups
  • Units US

Ingredients

Directions

  1. In skillet or roasting pan, add flour to drippings; blend well.
  2. Cook over medium heat 2 to 3 minutes until smooth and light brown, stirring constantly.
  3. Add broth; cook until mixture boils and thickens, stirring constantly.
  4. Stir in salt and pepper.
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Bread Pudding Recipe

  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Raisin Soaking time: 1 hour
  • Yield: Makes 8-10 servings

Need a kid-friendly sauce without bourbon? Use 1/2 cup of water mixed with 1 Tbsp vanilla extract and 2 Tbsp of cider or white vinegar in place of the bourbon called for in the sauce recipe.

Get the raisins soaking in bourbon before you start anything with this recipe. You can even soak them a day or two ahead.

Ingredients

Bread Pudding:

  • 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
  • 1 qt milk (4 C)
  • 3 eggs (large)
  • 2 cups sugar
  • 2 Tbsp vanilla extract
  • 1 cup raisins (soaked an hour or two in 1/4 cup bourbon)
  • 1/4 teaspoon allspice
  • 1/4 to 1/2 teaspoon cinnamon
  • 3 Tbsp unsalted butter, melted

Bourbon Sauce:

  • 1/2 cup (1 stick) butter, melted
  • 1 cup sugar
  • 1 egg
  • 1/2 cup Kentucky bourbon whiskey (less or more to taste)

Method

1 Preheat oven to 350°F.

2 Soak bread in milk: Preheat oven to 350°F. Place milk in a large mixing bowl and add the bread that has been cut into squares. Press the bread into the milk with your hands until all of the milk is absorbed.

3 Make egg mixture, pour over bread: In a separate bowl, whisk the eggs, then whisk in the sugar, vanilla, allspice and cinnamon. Pour over the bread and milk mixture. Add the bourbon soaked raisins and gently stir to combine.

4 Butter baking pan, add bread mixture, bake: Pour the melted butter into the bottom of a 9×13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour the bread milk and egg mixture into the baking pan.

Bake at 350°F for 35-45 minutes, until the liquid has set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

5 Make the bourbon sauce while the bread pudding is cooking. Melt the butter in a medium saucepan on low heat. Add the sugar and egg and whisk to blend well. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer! (Or the sauce will curdle. By the way, if your sauce curdles, just take it off the heat and blend it smooth in a blender.)

Whisk in bourbon to taste. Whisk again before serving. The sauce should be soft, creamy, and smooth.

Serve the bread pudding with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made.

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Caramelized Pearl Onions

Ingredients

  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • 1 (10-ounce) package pearl onions
  • 1/3 cup water
  • 1 teaspoon sugar
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons dry white wine
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Preparation

Heat oil in a medium nonstick skillet over medium heat. Melt butter in pan. Add onions, and cook 5 minutes or until lightly browned, shaking pan frequently. Add water and sugar, and bring to a boil. Cover, reduce heat, and simmer 8 minutes. Uncover and cook 2 minutes or until liquid evaporates. Stir in thyme and remaining ingredients; cook 1 minute.

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Honey-Glazed Carrots

Ingredients

  • 1 bag (1 lb) ready-to-eat baby-cut carrots
  • 2 tablespoons honey
  • 1 tablespoon butter or margarine
  • Ground nutmeg, if desired

Directions

  • 1 In 2-quart saucepan, place carrots in 1 inch of water. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain well.
  • 2 Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg.
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Microwave Roasted Potatoes Recipe

Ingredients:

4 medium Russet, Yukon Gold, or 6 to 8 Red potatoes*
Seasonings of your choice (i.e., salt, pepper, parsley, rosemary, thyme, or any other seasonings)
Olive Oil

*  When shopping for potatoes, look for potatoes that are firm and smooth.  Avoid potatoes with wrinkled or wilted skins, soft dark areas, cut surfaces, and those that are green in appearance.

 

Instructions:

Scrub and rinse the potatoes thoroughly.  Cut potatoes into uniform-size cubes.  Place into microwave-safe dish.

Drizzle a small amount of olive oil over potatoes.  Sprinkle with seasonings of your choice.  Toss to evenly disperse oil and seasonings.

Tightly cover dish with a lid or plastic wrap, and place in microwave.  The hot oil browns the potatoes, while the plastic wrap creates steam to cook the insides to tender perfection.

Microwave on HIGH for 10 minutes or until potatoes are done.  Carefully remove from microwave and serve.

Makes 4 to 6 servings.