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Showing posts from January, 2014

Haggis Summer Rolls (Recipe) - for Burns Night and every night

Tiny thief The first time I tried haggis was 15 years ago when one of my brothers married a Scottish lass up in Edinburgh. If I recall correctly, it was used to stuff a chicken galantine, and I was hugely relieved that it wasn't as offensive as I'd been led to believe. Several years later, I found myself at their house for a Burns Night supper where my sister-in-law began proceedings by reciting a Robert Burns poem, which to this day, my husband refers to as " when Gayle sang to a haggis ". Great Chieftain of the Pudding Race Haggis was relatively difficult to come by down South however - at least, you wouldn't see it in your local butchers or supermarket. I remember when I first saw a MacSween's a few years ago and was delighted that the "real deal" had made it to England. Now of course, you can get a whole selection - I picked up this lot from my Morrisons, including a vegetarian haggis for my mother-in-law which is presumably m

Miso Salmon with Soba Noodles Recipe

Miso Salmon, Green Tea Soba Noodles, Stir-fried Shimeji Mushrooms I don't believe in diets, but sometimes I feel like I'm stretched too tightly, uncomfortable in my own skin like the bug man in Men in Black. Times like those, I still want to eat my fill, but I don't want to have to have a lie-down afterwards. This Japanese-influenced dish does the trick - the dressed noodles are bright and zingy, whilst the salmon is sweet, comforting and savoury. Even better, after a bit of advance prep, it only takes 15 minutes to cook. Miso Salmon with Soba Noodles  Serves 2 All ingredients are available in larger supermarkets, health food stores or online from the Japan Centre. 2 salmon fillets, about 150-200g each, skin still on  150g dried soba noodles (I used matcha ie green tea soba)  Groundnut or other neutral oil for frying 1 spring onion, green and white parts, finely sliced  1 tsp black sesame seeds  For the salmon marinade: 1 rounded tbsp mi