Food Networking from Scotland to Stockholm
Hello I hope this blog finds everyone in good spirits and glad to see the back of January.
We have been busy at the Old Course Hotel planning for the coming year, finalizing the menus and planning our recruitment evening on the 9th February 2012 if you would like to join us.
During our planning I have just had a meeting with Vivienne Collie regarding the pending fife food network meeting in which we are looking to raise awareness of our local foods, training, developing staff knowledge and again planning some great ideas for the year ahead. We are also looking to develop the food in the Road Hole Restaurant under this umbrella, a strong Fife strain.
We have celebrated Burns at the Old Course with our usual address to the haggis, but we also helped it to be celebrated in our sister hotel, The American Club, in Kohler, Wisconsin. Ross, the Road Hole Restaurant chef went out to Stockholm and Gothenburg to help the Scandinavians enjoy some Scottish hospitality too! Click here to watch the video of our Burns Supper at the St Jorgen Park Resort in Gothenburg. Slainthe!
Back to the food! We are starting to see lighter nights, 10 minutes or so, if it’s been mild the birds have been singing and at times a spring feel!! Not long to go and the first forced rhubarb will start to be ready, a special time of the year. We have chicory which is great in salads, a particular favorite is the salad I have a recipe for below, a little different but great for those of us still watching our waste line, but not be too careful!
As well as warm salads at this time of the year I always find Rabbit is a great meat, very little fat, healthy but not too many in the UK enjoy to eat it. We are fortunate to have rabbit at the Old Course Hotel and one of my favorite ways to cook it is in the pot, slow roasted with some great winter vegetable so it melt in your mouth. We have an abundance of the animal from our Craigton – Dukes Golf course.
I will leave you for now, happy cooking!
ENDIVE SALAD WITH ROASTED LAMB FILLET
Grain mustard dressing- see recipe
Spice mix- see recipe
Picked herbs- chives, chervil, coriander
1) Cut the bottom of the endive and cut down the centre of each spear from point to base. Wash well and drain.
2) Make the dressing and rest in the fridge.
3) Roll the lamb in a little of the spice mix, season and heat up a pan with the oil in. Seal the lamb on all sides and cook pink.
4) Heat the lamb jus gently
5) Pile the endive on top of each other, 3 spire change angle, 3 spires to build a tower 6 high. Slice the lamb lengthways and fan to one side and dribble around the plate the lamb jus. Garnish with picked herbs.