Smoked Mackerel Pate with Cucumber & Horseradish
(√Dairy, √Fish, √Gluten)
Oven Roast Breast of Guinea Fowl with Black Pudding & Peas
Iced Cranachan Parfait with Warm Berries
I changed this recipe to make it lighter and more mousse like. Added whipped Cream and folded in. Still worked well. Don’t leave it to “warm up” for as long though. Perhaps just 15 minutes instead of 30.
Really liked this. Trimmed off fillet and make a forcemeat with the trimmings and some Black Pudding. Piped it inside and then poached a smal quenelle of the remaineder. Served with Pea Puree, Peas, julienne of Root Vegetables and a White Wine Cream Sauce.
Oaty, Creamy and Whiskyee. Delicious.