TASTE OF SCOTLAND NEWSLETTER
February 2010
MAKING THE MOST OF SCOTLAND’S LARDER:
PERTH RACECOURSE
 Wednesday 10 February 2010
(10am-4pm)
The Scottish Enterprise initiative, Food Tourism Scotland, in conjunction with Scotland Food & Drink, is running this unique event at Perth Racecourse to bring Scotland’s hospitality operators and food and drink producers together.
Hospitality businesses will learn what's new, popular and good value in Scotland's range of quality ingredients. The event will also will feature presentations, tastings and cooking demonstrations of meat, fish, cheese and game, and, of particular interest to food and drink producers, it will incorporate a 'marketplace' (mini exhibition) of Scottish producers.
It has been confirmed that Michelin-starred chef Tom Kitchin, a passionate supporter of Scottish produce, will be joining other food professionals to talk about the importance of seasonal ingredients and to demonstrate some attractive dishes using lesser-known cuts of meat, and varieties of fish.
The aim of this event is to provide hospitality businesses with current information about Scottish produce, new ideas for menus and some cooking demonstrations using the main staples of our national larder.
This practical, informal and informative event is another in the popular series of Food Tourism activities, hosted by Scottish Enterprise in association with Scotland Food & Drink.
For more details, please email: info@foodtourismscotland.com
WILL YOU BE MY SWEETIE PIE?
 After such high demand Simple Simon’s Perfect Pies has re-introduced his amazing Chocolate Sweetie pie just for Valentine’s Day. The creation is a quixotic pudding for amorous lovers this valentine’s day, and is offering romantics the ultimate in aphrodisiac deserts in the shape of the smooth, sweet and hot pie.
Their sweet pie combines fruit and 70% chocolate to create an extremely scrumptious Valentines desert. Pears are chopped and roasted with chillies and ground black pepper, whilst bananas and morello cherries are marinated in kahlua, and all are mixed into a dark chocolate fudge. The filling is topped with morello cherries and poured into puff pastry moulds and a marshmallow is placed at the bottom of each pot, this is topped with a mixture of fruit and chocolate.
It then simply needs a couple of minutes in the oven to warm. The Valentines Pies are sealed and baked, finished with a dusting of icing sugar and topped with a chocolate coated pastry heart, drizzled with pink icing. They then require a little more garnish than a large helping of vanilla ice cream and two spoons for the ultimate in a sublime shared pudding. This is not just a chocolate pie! It’s a Simple Simon’s fruit and chocolate, melt in your mouth Chocolate Sweetie pie!
The Sweetie Pie is priced at £4.85.
The full range of pies can be purchased at www.simplesimonspies.co.uk
FOOD OF LOVE AT THE EDINBURGH SCHOOL OF FOOD & WINE
 Are you looking for something different this Valentines Day, if so why not take part in the Edinburgh School of Food & Wine’s ‘Food of Love’ cookery course.
This fun and practical course has been specially created for food lovers on Valentines Day. It will give you the chance to prepare mouth-watering dishes using fresh ingredients and of course the opportunity to taste your creations.
The course is being held on Saturday 13th February at 10am until 3.30pm, vouchers cost £120 per person.
If you would like to book a place on this course contact the
ESFW on 0131 333 5001 or email admin@esfw.com / www.esfw.com
GALLOWAY LODGE PRESERVES’ NEW JAMS ARE A TASTE OF SCOTLAND
 Taking inspiration from Scotland’s natural larder, Galloway Lodge Preserves based in Gatehouse of Fleet in Dumfries & Galloway has launched a new range of jams based on traditional Scottish recipes. Four new luxury jams have been developed, using fruit and honey from Scottish producers.
Fiona Hesketh from Galloway Lodge Preserves said the idea for the new jams came from memories of traditional Scottish deserts.
 “This new range is all about the flavours of Scotland and making the most of delicious Scottish produce. The Rhubarb & Elderflower jam is based on my father’s favourite pudding which was stewed rhubarb with elderflowers. With the Raspberry & Heather Honey jam we’ve taken the flavours of Crannachan and transformed them into a beautifully balanced jam using rich Glen Ample raspberries and Scottish Heather Honey.”
Galloway Lodge Preserves is a family run company based in the heart of Galloway, that has been making marmalades, jams, chutneys, jellies and mustard for over 30 years including their famous Poacher's Pickle®. The preserves are cooked in small batches using traditional methods, creating a quality product with an authentic taste.
The new jams include:
- Gooseberry & Strawberry 340g £3.15 RRP
- Raspberry & Redcurrant 340g £3.15 RRP
- Raspberry & Heather Honey 340g £3.15 RRP
- Rhubarb & Elderflower 340g £3.15 RRP
The company has also added spice to their range with the introduction of two new chilli products, a sweet and sour Chilli Jam (200g £3.15 RRP) and Chilli & Honey Relish (200g £3.15 RRP).
Fiona added: “We’ve been working on some chilli products for awhile because we wanted to create something really special. Our sweet Chillli Jam can be used for cooking or dipping and the combination of honey and cider vinegar gives our Chilli & Honey Relish a lovely zing.”
Contact: Fiona Hesketh Phone: 01557 814 007
Email: info@gallowaylodge.co.uk web: www.gallowaylodge.co.uk
 NEW RESTAURANT FOR ENTERKINE COUNTRY HOUSE HOTEL
10 years in business, Enterkine is launching the new restaurant ”brownes”@enterkine.
Opening 6th Feb with polished floors, vermillion red, beiges and creams the restaurant has a new contemporary feel.
With new attire for the staff and Head Chef Paul Moffat and his team having created an a la carte menu not seen before in Ayrshire, this is an exciting time for Enterkine making Brownes the place for any occasion.
>> www.enterkine.com
ISLE OF SKYE SMOKEHOUSE - VALENTINE DELIGHT
 Why not celebrate this romantic time of the year with the Isle of Skye Smokehouse's mouth-watering Valentine Delight. Created specifically to help you spoil your loved one, this special Valentine's Day selection is the perfect treat to enjoy in the cosiness of your own home.
The contents of the Valentine Delight have also been chosen to keep things simple for you. Start your romantic meal with a dozen oysters - the ultimate aphrodisiac - accompanied by a crisp glass of your favourite champagne!
Follow this with smokey roast salmon, gently marinated in Drambuie, for a twist to this traditional way of enjoying smoked salmon, along with our fuller flavoured smoked wild salmon. Both are simply delicious with some rough oatcakes, or with a mixed green salad and some thick slices of stone ground, brown bread. So there is very little for you to do apart from look after your loved one and top up his or her champagne flute!
A Special Delivery on Friday 12th February
For Valentine's weekend only, the Isle of Skye Smokehouse are providing deliveries on Friday 12th February, so that the seafood you order arrives just in time for your celebrations. Simply order by the end of business on Monday 9th February and select Friday 12th February as your delivery date.
All in all, the perfect recipe for a peaceful and romantic weekend at home!
To order, contact: >> www.skye-seafood.co.uk/shop.asp
FOOD IN SEASON - FEBRUARY
Despite being the shortest month of the year, there are plenty of foods in season for that special valentine’s meal in February.
Brill, Oysters, Clams, Cockles, Haddock, Hake, Salmon, Turbot, John Dory, Lemon sole, Venison Hare, Beetroot, Brussels Spouts, Carrots, Cauliflower, Chard, Kale, Leeks, Parsnips, Pears, Potatoes (main crop), Rhubarb (forced) ,Swede, Turnips, Walnuts.
  
And don’t forget to check out our FEBRUARY 2010 Special Offers
ADVERTISEMENT:
If you have News or Special Offers which might appeal to
TASTE-OF-SCOTLAND.COM readers please send details to
news@taste-of-scotland.com |
