Scottish Game Fair

christopher-trotter-recipe

I was “foodie in residence this year at the wonderful GWCT Scottish Game fair at Scone Palace, which was great fun. Imagine being asked to cook on a superb kitchen ( induction hobs boiling water on tap!) from the Perth Kitchen Centre and being given some of the finest food Scotland has to offer with which to do it. I have to say that the food hall at the game fair is infinitely better than the rather over blown one at the Royal Highland show. You want to see the best food in Scotland? Come to the game fair. I had scallops from the Hebridean Food Co Highland beef from Dumfries and Galloway venison from Fife smoked venison from loch Ness Oysters from Argyll cheese from all over and superb organic pork from Peelham farm in the borders, and so on. The people who actually make or farm the product were there. Nigel and Angela Taylor the farmers who produce the excellent Barlochan Highland beef. Denise and Chris Walton the future farming award winners were there with their superb organic meat from Peelham Farm. As were the Stewarts from Clash farm with their saddleback pork. Mark Bush who makes the excellent Cold pressed rapeseed oil on his family farm in Perthshire and so on. here are a few of the recipe ideas I got while working there.

Scallops with leek and ginger
per person
4 scallops
half Leek cut into fine strips
2 slices ginger cut into fine strips
Cold pressed rapeseed oil

butter
Sear the scallops in oil on both sides in a very hot pan, remove, and reduce heat, add a little butter and the leek and stir to lightly brown and allow to go limp. Add the ginger and season. Slice the scallops and return to the pan, mix gently through to reheat.

Strawberries with sweet cicely and orange juice
use about 6 strawberries per person
Slice the Strawberries into three or four mix with a little caster sugar and chopped sweet cicely and the juice of half an orange leave to macerate for at least half an hour serve with ice cream or try some Clava Crowdie

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