Best Sellers

1. Rolled Gammon (1.5Kg)
2. Dry Cured Smoked Back Bacon (450g)
3. Haggis (450g)
4. Leg of Lamb - Bone In (1.5Kg)
5. Lamb Shanks (1 x 450g)
6. Lamb Loin Chops (4 x 112g)

Game Casserole

Serves: Approx 6

Ingredients:

6 Pheasant Supremes
1.34kg Diced Venison
1 Tablespoon Redcurrant Jelly
1 Tablespoon Juniper Berries
2 Pints Beef Stock
200g Tomato Puree
1 Pint Red Wine
3 Cloves Garlic (crushed)
454g Chopped Carrots
454g Chopped Onions
1/2 Tablespoon Plain Flour

Method:

Sweat pheasant and venison, add flour, redcurrant jelly, juniper berries, garlic and red wine.
Add beef stock, onions and carrots.
Cook for 1 - 1.5hrs at 180 degrees C.
To finish add tomato puree.

Serve with potato and swede clapshot or herb dumplings.

Supplied by: Stewart Anderson, Garth Hotel, Grantown-on-Spey.

Grilled Black Pudding Recipe

Grilled Black Pudding with Mustard and Apple Sauce

Ingredients:-

2 slices Stuart Grant's Black Pudding
1 Tspn butter
1 Tspn chopped onion
1/2 Tspn English Mustard
1/4 Macintosh red apple skinned and chopped
3 oz double cream

Method:-

Grill black pudding on both sides.
Add mustard, onion and apple to melted butter.
Fry gently until onion and apple soften.
Add double cream and reduce by half.
Season to taste.
Pour over black pudding and garnish.

Grilled Black Pudding 2

Grilled Black Pudding & crisp bacon strips glazed with a warm Bernaise
Sauce on a bed of dressed salad leaves

Ingredients :-

2 slices Stuart Grant's Black Pudding
2 rashers lean bacon

Bernaise Sauce :-

2 egg yolks
Pinch of tarragon
Salt / Pepper
8oz unsalted butter
Juice of half a lemon

Garnish :-

1 leaf lollo rosso lettuce
1 leaf radisho lettuce
1 leaf curly endive
1 Tspn olive oil
1 Tspn balsamic vinegar

Method :-

Grill black pudding and bacon.

Bernaise Sauce :-

Melt butter in pan and allow to cool slightly.
Put egg yolks in a bowl and whisk over a pan of hot water until eggs begin to thicken.
Remove from heat and add butter slowly, whisk until thick.
Add remainder of the ingredients.

Garnish with salad leaves tossed in oil and vinegar.

Stuart Grant, Unit 6A, Strathspey Industrial Estate, Grantown on Spey PH26 3JY Tel:01479 873900 Fax: 01479 873901 email:enquiries@stuartgrant.co.uk