Chefs Recipes at Tigh na Sgiath Country House Hotel

STARTER

Grilled Moray Scallops and King Prawns with a Chardonnay
White Wine and Ginger Butter

Ingredients:  Serves 4
12 uncooked king prawns, shelled
12 Scallops

White Wine and Ginger Butter Sauce
75g or 3oz  Butter
2 teaspoons grated fresh ginger
1 clove garlic, crushed
1/4 cup Chardonnay White wine
1 tablespoon chopped fresh Parsley
1 tablespoon chopped fresh chives
Salad Leaves

To make Sauce - melt butter in sauce pan, add juice from grated fresh ginger (obtain by crushing in garlic press)-
add the crushed garlic, wine and fresh herbs and heat thoroughly.  Remove from heat.

Cut through back of each prawn, remove dark vein, press prawns open gently with knife.  Wrap a Prawn around each scallop, skewer with a cocktail stick to keep together - place on a tray, drizzle half the wine and ginger butter over the top of each skewered scallop and grill gently until tender, turning only once and  add remaining butter . Remove Skewer and serve immediately over a bed of Salad Leaves.

MAIN COURSE

Tournedos of Orkney Gold Beef with a Chanterelle Mushroom, Arran Mustard
and Whisky Cream Sauce

Ingredients: Serves 4
4 x 7oz/175g Fillet of Orkney Beef
2oz/50g Butter
Drop of Vegetable Oil
2 Shallots
4oz/100g Chanterelle Mushrooms (washed & cleaned)
1 teaspoon Arran Mustard
2 tablespoons Whisky
150ml/1/4 pt Double Cream

Pre-heat frying pan, add 30g butter and very small drop of vegetable oil, when hot add the tournedos steaks
and sear each side, if too hot, reduce heat, cook to required taste. Remove and set aside on a warm plate on the bottom of a low heat oven.  To make the sauce, use same frying pan, add remaining butter, chopped shallots and fry gently until softened, add Chanterelle Mushrooms (if too large cut in half), saute, then add whisky and flambe, next add the Cream and Arran Mustard and a pinch of ground black pepper to season.  Sauce will start to thicken, return steaks to pan with sauce and serve immediately - can garnish top of each steak with sliced truffle (optional).

PUDDING

White Chocolate and Amarula Cheesecake

Ingredients: Serves 4

5oz/125g Digestive Biscuits, crushed
3oz/75g Butter
1/2 tsp ground mixed spice
1/2 tsp ground cinnamon

8oz/225g White Chocolate
8oz/225g Full Fat Cream Cheese
150ml/1/4 pt Double Cream
3 tablespoons Amarula Liqueur or Bailey's Irish Cream Liqueur

To make base of each cheesecake, melt butter in pan, add mixed spice, cinnamon and crushed biscuits, mix well.
Press into a 4in buttered metal ring on a baking tray, press down and smooth each base of cheesecake. Place in fridge.

To make Cheesecake filling, chop white chocolate into smaller pieces and place in pan over boiling water, melt gently and allow to cool slightly.
Whip Double Cream in a bowl until it reaches soft peak stage, then in separate bowl add cream cheese and mix until smooth.  Add Amarula or liqueur of your choice to cream cheese mixture.  Add the melted white chocolate to your cream cheese mixture and mix thoroughly, next fold in the whipped cream and mix well. 

Spoon into each mould and level each cheesecake, return to fridge until set (approx 2 hours)Remove cheesecake from each ring by placing a warmed damp cloth on outside and ease out with knife.  Garnish with Fresh Strawberries,
Fresh Cream and dusted icing sugar, serve immediately.