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Posts Tagged ‘recipe’

And the winner is ………….

Tuesday, May 29th, 2012

We’re delighted to announce that after two weeks of voting, Clare Jefferis’ recipe for Gooseberry Pots is the clear winner in our Diamond Jubilee Recipe competition.

Claire was crowned winner with more than half of the final votes, after having fought off competition from the other three shortlisted recipes which included Smoked Salmon Cheesecake, Royally Spiced Smoked Salmon Parcels and Dream Cream Jubilee Cake.

As the overall winner, we will be sending Clare our fantastic Jubilee Shopper to celebrate the 5th June in style.

 

 

 

 

 

 

 

 

 

 

Gooseberry Pots is a firm favourite in the Jefferis household and tastes even better when it is made with homegrown gooseberries. Below is the recipe in case you want to try it out for your own Jubilee celebrations.

Congratulations Clare from all at Inverawe!

 

Gooseberry Pots

 

500g (1lb 2oz) gooseberries

100g (3.5oz) caster sugar

30mls (1 fl oz) sweet cider (or apple juice)

75g (2.75oz) coarse white breadcrumbs

25g (1oz) butter (ideally unsalted)

2 egg yolks

whipped cream or custard to serve

 

1. Put gooseberries in a pan with sugar and cider and cook over a low heat until half stewed.

2. Add the breadcrumbs and cook for a futher 3-4 minutes. The mixture should be quite thick.

3. Take the pan off the heat and beat in the butter and egg yolks. Taste for sweetness.

4. Leave to cool to room temperature then put the mixture into little glasses and chill.

5. Serve topped with whipped cream or cold custrd on top.

Vote now to crown our Jubilee Recipe Competition winner

Monday, May 14th, 2012

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Free recipe booklet giveaway madness

Thursday, April 12th, 2012

Our lovely friends at Seafood in Schools gave us some delicious little recipe booklets recently and they could be yours – yes, yours!

The colour booklets feature ten completely easy and tasty salmon recipes. We cannot get enough of the salmon teriyaki and the hot smoked salmon florentine.

All you have to do is sign up to our blog here and leave a little comment below by ‘posting’ something. The first 20 to post a comment will receive a booklet.

It could be as simple as a ‘hello’ or a heartfelt plea about why you need more free salmon recipes in your life or maybe a beautiful poem that your soul has been bursting to share with the public. A poem won’t get you more recipes but we will all pat you on the back and say, ‘Very well done, old chap’ and be as kind as your Mum would be. Promise.

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.

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
Method
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
Ingredients
1 packet (500g) turkey mince
2 onions
3 bulbs of garlic
1 chilli, optional
1 egg
Mixed herbs
Paprika
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…..

Sensational summer winner

Friday, August 27th, 2010

Friends of Inverawe are always quick to try out the latest of Rosie’s delicious seasonal recipes and let us know what they think.

The clear winner for Summer this year has to be the courgette, herb and smoked salmon roulade. So many of you have been in touch telling us you love it.

Click here for everyone’s favourite summer recipe