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Posts Tagged ‘fish’

Aloha Flora!

Friday, July 27th, 2012

It’s official, our new delivery float is to be called Flora,  the outcome of a hotley contested two horse or two name race!  Ernie or Flora but we all think she’s so beautiful she suits Flora to a T.  Thank you all for your suggestions.Floar The Float

Could your recipe be the winning jewel in the Inverawe Jubilee Competition crown?

Monday, April 9th, 2012

Hang out the bunting, polish the silver and get your thinking tiaras on!  In honour of this year’s Jubilee celebrations Inverawe is  looking for your recipes for the perfect treats to enjoy during a Garden Party.

The lucky winner will receive an Inverawe Jubilee Shopper filled with goodies including champagne, our classic smoked salmon, smoked duck, a smoked salmon terrine, smoked trout paté and cupcakes.

Your entry might be for delicious savoury canapés, a mouth watering picnic, a sweet treat or even a traditional classic from the time of Her Majesty’s Coronation.

To enter or for further information simply e-mail your entry to recipes@inverawe.co.uk or post it to Rosie CP, Inverawe Smokehouses, Taynuilt. PA35 1HU.  The closing date for entries is Monday 23rd April 2012.

Back to school for seafood and lessons in healthy eating

Thursday, March 29th, 2012
Robert and Lucy visited Oban High School last week to take part in the Seafood in Schools Project, which aims to teach children about Scottish Seafood.
The partnership project between the Curriculum for Excellence and Scottish Seafood Industry encourages teachers at primary and secondary schools to use seafood as a context for interdisciplinary learning, teaching them where it comes from, how it reaches our plates and why it is healthy.
(picture by Kevin McGlynn)
The pupils had a great time tasting some of Scotland’s finest fish and seafood and Robert spoke to them about where we source our fish for Inverawe.
He explained the importance of using the best raw materials such as fish which are organic or ethically farmed and also told them about smoking fish the ‘Inverawe way’ –  in brick kilns  which are tended to 24/7 – and how smoking can help to preserve the oily goodness that comes from fish such as salmon and trout.
(picture by Kevin McGlynn)
Inverawe Smokehouses were one of four partners who were taking part in the Seafood in Schools Project that day. Caledonian Oysters, Willie Fish and the Fishing Industry Training Association were also present to tell the pupils about their seafood specialities.
(picture courtesy of Kevin McGlynn)

Those winning recipes in full….

Sunday, March 25th, 2012
Fish parcel with roasted veg couscous by Sophie Lathan

Suggested ingredients
Sea bass or other fish fillet
Grease proof paper
2-3 teaspoons couscous
1-2 cloves of garlic, roughly chopped
Carrots, green beans, broccoli, red peppers or other veg cut into small pieces or thinly
1 tablespoon stock or water
Salt and black pepper
Chilli flakes
Olive oil
Preheat oven to 200˚C/400˚F. Cut out a 38cm square of grease proof paper and tin foil. Put a square of grease proof paper on top of tin foil. Place the fish onto the grease proof paper. Arrange the vegetables around the fish. Sprinkle the couscous at the edge of the fish and add the stock. Season with salt and pepper and drizzle with olive oil. Add chilli flakes. Fold up paper and tin foil into a triangle and place in oven on a tray for 25 minutes.
Mamma’s Meatballs by Toby Thompson
1 packet (500g) turkey mince
2 onions
3 bulbs of garlic
1 chilli, optional
1 egg
Mixed herbs
Fresh basil
2 tins of chopped tomatoes
Salt and black pepper
Sweetener or honey
Method for the sauce
Chop onions and put half in the frying pan with half the chopped garlic and chilli and peppers. Spray with frylight for five minutes until soft. Add chopped tomatoes, mixed herbs, paprika, a pinch of salt and pepper and a good squeeze of honey or sweetener. Put on a low heat for 20 minutes.
Method for the meatballs
Put turkey mince in a bowl then add the rest of the onions, chopped garlic, salt pepper, mixed herbs and one beaten egg, then mix together. Form 18 medium sized balls on an oven tray and cook for 10 minutes.
When firm, add the meatballs to the sauce and cover them with the sauce. Simmer for five minutes.
Add chopped basil then serve.

Junior chefs cook up winning recipes for Inverawe competition

Sunday, March 25th, 2012
Two talented young chefs have been selected from more than 450    entries from school pupils across Scotland in Inverawe’s kids’ recipe  competition.
Sophie Lathan, from Glasgow, won with the competition with her  recipe for fish parcels with roasted veg couscous while Toby  Thompson, from North Berwick, was runner-up with his dish –  Mamma’s meatballs.
The competition was launched by Scotland’s oak smokehouse as part  of an initiative to encourage healthy eating amongst children. Rosie  Campbell-Preston, owner of Inverawe Smokehouses, said:  “We had great fun trying all the recipes for their favourite soups and smoothies, fish and meat dishes, as well as healthy desserts and cakes and it was difficult to pick just one.”
Sophie has won £100 in vouchers for both her and her school, while Toby has won £50 in vouchers.
Toby  said: “I feel glad and happy because I didn’t know I was going to come anywhere close to runner-up.  This is my favourite recipe and I always ask my mum to cook it for me. ”
Sophie said: “I was really shocked but very happy to find out I had come first in the Inverawe recipe competition. I would like to say a big thank you to the owners of the Inverawe Smokehouse for their generous prize. I will be saving my Amazon vouchers to buy something special.”
See the following post for Sophie and Toby’s fabulous recipes…..

Record-breaker hooked at Inverawe

Thursday, August 26th, 2010

The heaviest fish on record this year has been landed at Inverawe recently. Congratulations to Donald McClarty who caught the 19.5lb rainbow trout whopper at the Hydro Loch.

Here’s our fishing expert Phil White yesterday restocking the lochs with more lively, hard-fighting fish to give everyone a good day’s sport.