Isabella's Preserves
Traditional Foods from the Scottish Countryside
Isabella's Recipes for you to try - Part I
Smoked Salmon Savouries
SHORTCRUST PASTRY
6 oz Plain Flour
3 oz Margarine
3 oz Margarine
Pinch of Salt
FILLING
8oz Smoked Salmon trimmings
2 Eggs
1 Egg Yolk
5fl ozs Craime Fraiche
1 Pinch of Nutmeg
Isabella's Mustard Relish
METHOD
Roll out the pastry thinly, cut out with a flutted cutter and place in small pate tins. Chop the salmon trimmings and fill the pate tins. Blend the craime fraiche and eggs, season, then gently fill the pate cases and top up with some mustard relish Bake in hot oven 450°/230° for 15-20 minutes, serve warm with a little chopped parsley on top
Cheese Scones
INGREDIENTS
½lb Plain Flour
1 Tsp Cream of Tartar
½ Tsp Bicarbonate of Soda
1 Egg Yolk
2oz grated Mature Cheddar
2½ oz Margarine
½ Tsp Salt
Good pinch Cayenne Pepper
1 Tsp Mustard Powder
Milk to mix
TOPPING
1oz Grated Cheddar
2 Tbls Isabella's Mustard Relish
METHOD
Mix all the dry ingredients and rub
in the margarine, add the cheese
and blend together with the egg
yolk and milk to a firm dough..
Roll out on a floured board, cut
out with round fluted cutter, brush
with milk and egg wash
For the topping mix the grated
cheddar and the Isabella's Mustard
Relish, place heaps on top of each
scone. Bake for 8-10 minutes in a
hot oven 450°F/230°C. Remove
and place on a cooling tray
Quick And Easy Mustard Mayonnaise
INGREDIENTS
2 Egg Yolks
1 Dessert spoon Isabella's Mustard Relish
Squeeze of Lemon Juice
¼ Pint of good Olive Oil
Pinch of Rock Salt
Freshly ground Pepper
METHOD
Whisk the egg yolks, lemon juice,
salt and the mustard relish together
and add the olive oil in a thin stream
until the mixture is thick, then check
the seasoning. This mayonnaise is
particularly good with new season
asparagus.
Can also be served as a dip.
Marinaded Mustard Trout
INGREDIENTS
2 fillets of Trout
Skinned and cut diagonally
FOR THE MARINADE
¼ Cup of Wine Vinegar
¼ Cup of Water
Juice and rind of a Lemon
2 Sprigs of Parsley
1 Tbls Isabella's Mustard Relish
1 Tsp Honey
FOR THE DRESSING
1 Tbls Wine Vinegar
1 Tsp Lemon Juice
1 Tsp Honey
2 Tbls Olive Oil
1 Tbls Isabella's Mustard Relish
1 Tbls Chopped Parsley
Seasoning to taste
METHOD
Mix all the ingredients together and
add the trout to the marinade, cover
and leave chilled overnight. Discard
the marinade and place the trout on
a bed of mixed lettuce.
METHOD FOR DRESSING
Blend all the ingredients together,
except the chopped parsley which
should be added before serving.
Stir Fry Chicken With Mustard Relish
INGREDIENTS
2 Chicken Breasts, boned and skinned
1 Egg White
3 Tbls Olive Oil
1 Clove of Garlic
Seasoning
2 Spring Onions finely chopped
4 Raspings of Dried Root Ginger
½ Tbls Isabella's Mustard Relish
8-10 ozs Cooked tri-colour Pasta
1 Tbls finely chopped fresh Coriander
METHOD
Cut the chicken breasts into small
pieces, lightly beat the egg white and
mix into the chicken. Chill for 20
minutes. Heat the olive oil in the
wok or large frying pan, when just
beginning to smoke add the chicken,
stirring for 2-3 minutes. Sprinkle over
the ginger, and the crushed garlic,
spring onions, Isabella's Mustard
Relish and finally the cooked pasta.
Season to taste and sprinkle with some
finely chopped fresh coriander
Serve Hot.
Mustard Vinagrette
INGREDIENTS
2 Dessertspoons Olive Oil
2 Dessertspoons Wine Vinegar
1 Tsps Honey
2 Tsps Isabella's Mustard Relish
1 Tsp Lemon Juice
Salt and Pepper to taste
METHOD
Simply mix all the ingredients
together and taste for seasoning
Isabella's Preserves
Lower Braiklay
Methlick, Ellon
Aberdeenshire AB41 7EY
Tel: (1651)806257 Fax: (01651) 806232
Web Site -
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