The Kirkcaldy Book - Community Forums - Scottish Dishes - recipes to share

Mascarpone and Fruit Platter


250gms Mascarpone
1/4 cup brandy 1/4 cup other liqueur such as Amereto di Saronno, Kirsh or to taste
2 tablespoons sugar
summer fruits to taste


Blend liqueurs
Stir sugar into liqueurs until dissolved.
Blend with Marscarpone cheese and place in a bowl.
Place bowl on a platter and surround with a selection of fruits.
These can be dipped into the Mascarpone cheese mixture or served separately in small bowls, topped with the liqueurd cheese mixture

Oysters topped with salad and sesame soy dressing.


2 tsp. sesame seeds
2 tbs soy sauce
2 tbs.lemon juice
2 tbs water
1/4 tsp. sesame oil
1/3 cup finely shredded red cabbage
1/3 cup finely shredded wombok cabbage
1 green shallot, finely sliced lengthways
2 dozen fresh oysters on the half shell



1. Dry sesame seeds in a non stick pan over a medium heat for about 2 minutes until golden brown. Set aside.Combine lemon juice, soy sauce, water and sesame oil in a bowl.

2. Combine both cabbages and shallot together. Arrange a little salald on top of each oyster. Spoon1 tsp. of dressing onto each and garnish withtoasted sesame seeds.

Chocolate Crepes



1 cup plain flour

1 tablespoon caster sugar

1 1/4 cups milk

2 eggs

75g milk chocolate, melted

15g butter, melted

whipped cream, raspberries,

grated chocolate, or melted chocolate to serve



1. Sift flour into a bowl. tir in sugar. Make a well in the middle.

2. Gradually whisk in combinded milk and eggs to form a smooth batter, the consistency of pouring cream. Whisk in the chocolate. Set aside.

3. Heat a small frying pan or crepe pan on medium. Brush with a little butter. Pour 1/4 cup batter into pan and swirl to cover the base. Cook for 1-2 minutes each side. Transfer to a plate.

4. Repeat till all batter is used.

5. Serve crepes folded, topped with cream berries, or fruit of choice and chocolate. To serve chocolate melted, mix 1/3 cup chocolate melted and 1/2 cup cream and stir well. Then pour over crepes. They are yummy.

Roast Saddle of Venison


1 x 4kg Saddle Venison
Sea Salt & freshly ground black pepper
100 ml Olive Oil
100 ml Extra Virgin Olive Oil
Herb Salad
2 heads Mache .
2 bunches Mint
2 bunches chervil
1 bunch Tarragon
2 bunches Coriander
1 bunch Dill
1 Clove Garlic
100 ml Palm Sugar Vinaigrette . see my recipe

Pre heat the oven to 220C (425F)
With a sharp knife cut the silver sinew off the venison loin to expose the red coloured meat.
Season well with sea salt and drizzle well with olive oil. Put in a baking tray large enough to hold the saddle and place in the pre heated oven. Roast for 20 minutes then remove.
Place some foil loosely over the roasting tray, and allow to rest for 15 minutes.
To make the dressing for the venison, add the extra virgin olive oil to the roasting juices.
Taste & season.
Remove the loin from the saddle and slice. Place the meat in the centre of the plates, and pour the venison dressing over the meat.
Herb Salad
To prepare the herb salad, pick and wash all the leaves from the mache and herbs.
Combine and refrigerate.
Serve immediately

Garden Chicken


4 chicken breast fillets
1 teaspoon each dried basil, rosemary, sage and thyme,
2 cloves garlic
2 brown onions
2 zucchini
1 red, 1 green and 1 yellow capsicum
6 tablespoons olive oil
1 400g can chopped tomatoes
salt and pepper
2 tablespoons chopped fresh parsley basil leaves for garnish

Directions :


Rub the chicken fillets with the herbs. Peel and finely chop the garlic and the onions. Wash all the vegetables,. Chop the zucchini. Cut the capsicum in half, remove the seeds and the white white pith and cut into wide strips. Heat 2 tablespoons of the oil in a large pan. Add the chicken and fry for 8 minutes. Turn over and fry for another 5 minutes. Remove from the pan and keep warm. Add the remaining oil, onions, garlic, zucchini and capsicum to the pan. Cook, stirring, for 10 minutes, or until the vegetables soften. Add the tomatoes ( with the juice) and season. Cover and simmer for 10 minutes. Stir in parsley and place chicken on top. Cover and simmer for 10 minutes, garnish with basil and serve.

This is a yummy dish.

Potted Smoked Salmon


125g cream cheese, softened
225g Reduced Cream
100g smoked salmon
2 tsp lemon juice
Ground black pepper
1 tbsp chopped fresh dill

Combine all ingredients and beat until smooth. Spoon into a serving pot. Refrigerate. Serve with melba toast or fresh pumpernickle.

This is a nice quick light meal.

Coral Sea Chicken


1 cooked chicken
1 850g can pineapple pieces (drained)
1 red pepper
1 lettuce
4 tomatoes
125g almond kernals
1 440g can of sliced cucumbers
2 sticks celery
1 cup mayonnaise


Arrange large leaves of lettuce on platter. Combine diced chicken with chopped celery, pepper, almonds, drained pineapple pieces and heart of lettuce. Toss lightly in mayonnaise. Arrange on bed of lettuce with drained cucumber and quartered tomatoes. Garnish. Enjoy with some nice bread, and perhaps a potato salad