My latest book A Wee Taste Of Scotland is now available on Amazon and in bookshops like Waterstones and W H Smith. I’m sorry there is no big fanfare for this but I only found out the other day when I emailed the publisher to find out when it would be out.
This is a book about party food, in fact in the original draft I put in lots of information on party planning and how to work out how much food you’d need for the number of people you had, length of party etc. However this was all removed as the publisher thought it should be more orientated as a book on Scottish themed snacks as nobody would buy a book on Scottish party food. Personally I feel this is really important to the book so I have put the information into a pdf which you will be able to download FREE from my Wee Taste Of Scotland book page on my Karon Grieve site.
Anyway enough of that, on with the book info. People sometimes think of traditional Scottish food as a bit stodgy and staid, no way my friends, although haggis may be a bit on the heavy side sometimes we have a lot of foodie goodies that are just amazing and they can make fabulous dishes for party events.
Party food by definition is small, portable, tasty, pretty and fun! I have translated 50 Scottish dishes into party pleasers that will tempt the taste buds and delight the senses.
The book is divided into sections for soups, fishy dishes, meat and poultry, veggie options, and sweet things. Then being me I have added in an extra section on those little additives like jams and jellies, making your own pastry etc and of course a few drinks. Now come on, what party would be complete without those!
The recipes include classics like haggis, neeps and tatties transformed into Burns Baubles, which gives you a wee sampling of this dish without the weightiness of an whole plateful, seared salmon served with my whisky mayonnaise, Musselburgh Tarts, Cullan Skink (a gorgeous fishy soup) and mini Scotch eggs. For the sweet toothed there is Flummery, Cranachan Cream and Athol Brose with oatie bites.
I’ve come up with some fun modern twists like Porridge Brulee, mini Venison burgers with a rowan and redcurrant jelly, filo flowers with mushroom and whisky mousse and Finnan Fingers to name but a few.
Here is one of my recipes for something fishy that is always a crowd pleaser and looks amazing on a buffet table;
SCALLOPS WITH CROWDIE AND AYRSHIRE BACON
Of course I’ve used local ingredients here like Ayrshire bacon and Crowdie, but you can use your local bacon and any good quality soft cheese when you make this.
2 thin slices of Ayrshire bacon (or your favourite type)
6 scallops in shells
2 tablespoons Light Olive oil
1 tablespoon chopped fresh parsley
½ teaspoon sea salt flakes
Pinch of freshly ground black pepper
½ teaspoon ground ginger
Grated zest of ½ lemon
25g/1oz Crowdie (or other soft cheese)
1 tablespoon balsamic vinegar
Grill the bacon until crisp and once cool snap into small pieces.
De-beard scallops and remove roe. Place the scallops on their half shells on a baking tray.
Mix the oil with parsley, lemon zest, ginger, salt and pepper then brush this over the scallops.
Grill for 2 minutes at high temperature. Add the cheese and continue grilling for 1 more minute.
Top with bacon pieces and a dash of the balsamic vinegar.
Serve on a bed of rock salt with tiny forks
Here is a link to my A Wee Taste Of Scotland book page where you will see more photos and information on the book and a wee link to Amazon to buy a copy.
Get geared up for those Christmas and New Year parties with A Wee Taste Of Scotland this year!
- 2 thin slices of Ayrshire bacon or your favourite
- 6 scallops in shells
- 2 tablespoons Light Olive oil
- 1 tablespoon chopped fresh parsley
- ½ teaspoon sea salt flakes
- Pinch of freshly ground black pepper
- ½ teaspoon ground ginger
- Grated zest of ½ lemon
- 25 g/1oz Crowdie or other soft cheese
- 1 tablespoon balsamic vinegar
- Grill the bacon until crisp and once cool snap into small pieces.
- De-beard scallops and remove roe. Place the scallops on their half shells on a baking tray.
- Mix the oil with parsley, lemon zest, ginger, salt and pepper then brush this over the scallops.
- Grill for 2 minutes at high temperature. Add the cheese and continue grilling for 1 more minute.
- Top with bacon pieces and a dash of the balsamic vinegar.
- Serve on a bed of rock salt with tiny forks