Owner Chris Walker & Sous Chef Melissa Maxwell both appeared at the recent Kirkcudright Food Festival and have posted their recipes and information here for you to download and share.

MELISSA MAXWELL’S FOOD FESTIVAL DEMO

Melissa cooked up the following Vegetarian dishes

TURKISH LENTIL SOUP

4 tbs olive oil

1 large onion diced

2 cloves of garlic diced

160ml chopped tomatoes

2.3 ltr veg stock

800g red lentils

150g long grain rice

4 tbsp tomato paste

2 tsp paprika

½ tsp cayenne pepper

2 tbsp chopped mint

Salt and pepper to taste

Method

Sauté onion in olive oil until soft add garlic and sauté for 2 mins. Add tomatoes and cook for 5 mins

Pour in stock, lentils, rice, tomato paste, spices and. Bring to the boil.

Reduce heat till soup is simmering and cook until lentils are soft

Once cooked add mint and blend until smooth

Serve with a sprinkle of cheese and a wedge of lemon

GOATS CHEESE BEIGNETS

100g salted butter

300ml water

150g plain flour

1 tsp caster sugar

4 eggs (beaten)

100g goats cheese

Method

Bring water , butter and sugar to the boil

Off the heat add flour till you form a thick paste. Slowly add beaten eggs and then goats cheese and mix until

goats cheese is partially melted.

Transfer mix into a piping bag.

Heat oil in a pan . Once oil is hot push mix out of piping bag cutting into squares about 1cm long . Fry till beignets have puffed up and are golden brown. Serve with honey glazed walnuts ,pear sauce and crispy sage

PEAR SAUCE

3 pears

1 granny smith apple

35g butter

1 tbsp brown sugar

25 ml water

½ lemon (juiced)

Method

Peel pears and apple and cut into ¼ removing the core while doing so

Combine all ingredients into a tray and cover with foil. Bake in the oven at 180’C for 25-30 mins.the pears and

apple pieces should be soft .

Once removed from oven drain liquid from pears and apples

Blend the pears and apple and slowly adding reserved liquid until you have a smooth sauce consistency. Leave

to chill the refrigerate.

FOCCACIA BREAD

500g bread flour

10g sat

325g warm water

12.5g instant yeast

1 tbsp rosemary

1 tbsp thyme

Olive oil

Maldon salt

Method

Add all ingredients apart from olive oil and salt to mixer

Mix on slow for 4 mins then on medium for 8

Shape dough with the palm of your hand into a rectangle then place in an oil tray with deep enough sides for

you bread to rise about 3cm edges should do.

Run oil all over the dough using the tips of your fingers to push down into the dough to spread it out. Little

indentations will be left

Prove for 3 hours at room temperature

Sprinkle with maldon salt and bake for 5 mins @220’C then 180’C for 25-30 mins

CHRIS WALKER’S FOOD FESTIVAL DEMO

Chris spoke about Sous Vide technique and recommended visiting https://www.sousvidetools.com/ for further information. Watch the video above for more information

Eccelfechan Butter Tart Recipe

INGREDIENTS:

11/2 lb Soft Dark Brown Sugar

2lb Dried Mixed Fruit - Sultanas and raisins

8oz Chopped Mix Nuts ( optional )

1lb Melted Butter (unsalted)

3 Table Spoons of Red Wine Vinegar

8 eggs

Short Crust Pastry

Makes enough to bake 3 10” Flan dishes

DIRECTIONS: Blend together the sugar and eggs in a bowl and beat in the eggs.

Then stir in the fruit, nuts and the vinegar. At this point you will add

the butter, which will be melted.

Use a short crust pastry base, which will be baked blind.

Bake in a hot oven, which will be at 180 - 200 for 20 - 25

Kirkcudbright food festival recipes