Recipes from Tastes of Ayrshire at the Maritime Museum.

Thank you to everyone who attended the Scottish Maritime Museum in Irvine on 17/18 August 2024. A spectacular venue for another Tastes of Ayrshire event and a Makers’ Market too.

Below are the recipes from the cookery demonstrations. If you make any of them please share with us on social media.

A special mention to Clanfin for providing the meat selection, and to The Way Forward 20245 Shop for all the spices.

Breaded Fish (left).  Breakfast Salad (right)

• Warm Breakfast Salad with a Mature Cheese Sauce

  Ingredients

  • 1 slice Black Pudding

  • 1 Egg Poached

  • 2 Streaky Bacon

  • 3 Baby Potatoes (Blanched and Diced)

  • 1 Beef Tomato (1 thick slice)

  • Rocket Leaves, handful

  Method

  • Cut the potatoes into small pieces, cook/blanch until just cooked then strain. Leave to one side.

  • Make the cheese sauce and keep warm.

  • Fill a small pot with water and bring to the boil ready to cook the poached egg. Turn down to a simmer

  • Place the streaky bacon under the grill.

  • Place the black pudding under the grill and when nearly cooked place the slice of beef tomato on top and grill.

  • Place a sauté pan on the heat and sauté of the diced potato until golden brown.

  • Add some salt to the simmering water and carefully add the egg for poaching.

  • Once all ingredients are ready and in the following order on top, rocket salad, black pudding, beef tomato, streaky bacon, poached egg, sauté potatoes around the outside then finish off with the mature cheese sauce and black pepper.

  Basic Cheese Sauce

  • 150ml Double Cream

  • 1 Shallot (finely diced)

  • 50g Mature Cheese (grated)

  • 5g Butter

  Place the butter in a pan, add the shallot and sweat, add the cream and bring to the boil, add the cheese and mix until the cheese is melted, keep warm.

• Breaded Fish and Tartare Sauce

  Simple Tartare Sauce

  Ingredients

  • 6 tblspn. mayonnaise

  • 1 gherkin

  • 1 tblspn. capers

  • 1 tspn lemon juice

  • 1 tblspn. curly parsley

  • 2 tsp tarragon (optinonal)

  Method

  1. Wash gherkin, capers and chop all herbs finely.

  2. Mix all ingredients together, season and taste

  Keep chilled until required

  Breaded Fish

  Ingredients

  • 1 fillet of white fish

  • 1 egg

  • Salt & pepper

  • Tbsp. plain flour

  • Breadcrumbs

  • Oil (for frying)

  Method

  • Whisk the egg in a bowl with a fork

  • Add the salt & pepper to the flour and mix.

  • Cut fish into 4 pieces

  • Dip fish into flour and coat

  • Dip fish into beaten egg then into breadcrumbs and cover completely

  • Place on a clean plate

  • Heat oil in a large pan

  • When oil hot ,place fish on a slotted spoon and place in the hot oil for a few min on each side

  • Lift out of oil with a slotted spoon and place on a wire rack.

  • Or bake in oven on a greased baking tray 180° for 10 min turn after 5 min .

• Lamb Kofta, Flat Bread, Tazikki

  Tazikki

  Ingredients

  • 1 large cucumber, peeled, halved and deseeded

  • 500g Greek yogurt

  • 1 small garlic clove, crushed or finely chopped

  • 3 tblspn white wine vinegar or lemon

  • 2 tblspn olive oil

  • Small handful of mint leaves or dill sprigs, finely chopped

  Method

  • Coarsely grate the cucumber along the length to create long strands,

  • Place into a sieve set over the sink or a bowl add a large pinch of salt and set aside for 10 mins.

  • Place yogurt, garlic, vinegar/lemon and olive oil into a bowl and season with black pepper.

  • Squeeze as much liquid out of the cucumber as you can using your hands or clean cloth

  • Stir through the yogurt mixture along with the mint, taste for seasoning and serve. 

  • Can be made in advance stir well before service.

  Flatbread x4

  Ingredients

  • 500gms Self Raising flour

  • Pinch of salt

  • 1 teaspoon baking powder

  • 1 small tub yoghurt

  • Sesame or poppy seeds (optional)

  Method

  • Mix all ingredients making a dough roll,

  • Split into four, flatten out to approx. 6-8 inch circle

  • Sprinkle with seeds

  • Cook in a little butter on both sides until golden

  
  Kofta

  Ingredients

  • Lamb Mince: 250g

  • Lemon Zest: ½ of lemon

  • Ground Cumin: ½ teaspoon

  • Ground Coriander: ½ teaspoon

  • Ground Paprika: ½ teaspoon

  • Ground Chill: ½ teaspoon

  • Garlic Clove: ½ peeled and crushed

  • Grated Onion ½

  • Fresh Mint Chopped

  • Fresh Coriander Chopped

  • Seasoning

  • Egg to bind

  Method

  • Mix all the ingredients together apart from the beaten egg.

  • Add the egg slowly, enough to bind and hold all other ingredients.

  • Split into two and mould each part into a sausage and shape around the wooden skewer. Cover and place in the fridge for 5-10 minutes.

  • Seal the Kofta in a hot pan and then place in a moderate oven for about 10-12 minutes or until cooked.

  • Serve with flat bread, salad and sauce or dressing of your choice