Recipes
Their is no magic in how I prepare my recipies but I can give you one or two of my very own secrets. I use only ever use the very finest ingredients, fresh means very fresh and best mean nothing but the very best but the biggest secret of all is to be fully committed to what you are about to do and to concentrate every minute of the time it takes on the task at hand and if you want to win you always have to go that extra 10% in evry detail of the dish.
Over the years many of my winning entries have been published. here are a few.
Published in Catering in Scotland (pdf)
Click here for:-
Oriental Broth
Main Course
Supreme of Local Salmon served on Crushed
New Potatoes with Wilted Spinach and a
Lemon and Caper Butter Sauce
Dessert
Warmed Summer Berries in a Basil Syrup
with Crème Fraîche Sorbe
Published in Catering in Scotland (pdf)
Click here for:-
Roast Loin of Roe Deer with Dauphinoise Potatoes, Braised Red Cabbage, Truffled Spinach, glazed Carrots and a Redcurrant and Pink Peppercorn Jus
Timbale of Haggis, Neeps and Tatties with a whisky and Chive Sauce
Light Strawberry Cheesecake with Red Berry Coulis
Published in Caterer and Hotelkeeper
