The Hour

If you fancy trying out something a bit different for dinner this evening that’s sure to please  the masses, check out this recipe from the Scottish Chef of the Year 2011, Neil Forbes.

This meal is made with a mixture of pepper Highland crowdie, double cream, wild garlic, shallots and seasoning, and is really tasty.

This recipe makes four portions – and the great thing about this dish is you can always chill it and eat it the next day if you end up with too much.

Ingredients for the pastry (to make 4 portions)
• 200g of plain flour
• 100g of unsalted Scottish butter
• Pinch of Sal
• Cold water
 
Ingredients for the filling
• 250ml of double cream
• 2 egg yolks
• 2 eggs
• Handful of wild garlic
• 1 shallot, peeled and finely chopped
• 1 small pepper Highland crowdie
• Salt and pepper
• Knob of butter
 
Ingredients for the salad
• 4 small handfuls of British watercress
• Tablespoon of Arran mustard
• 100ml of rapeseed oil
• Cooked local organic beetroot

Method for the pasty and the filling
1. Combine the butter, flour and salt until you get a "breadcrumb" consistency
2. Add enough water to make a dough (this can be done by hand initially and then finished with the whisk)
3. Line 4 moulds and blind bake until golden brown
4. Meanwhile make the filling by whisking the eggs and the yolks and the cream until combined.
5. Then sweat the shallots and the wild garlic in butter until just soft and add to the quiche mix, season and add to the tart shell, tear the Pepper Crowdie
6. Bake for 7-10minutes
7. Plate up by presenting nicely on a warm plate with beetroot, watercress and a dressing made from Arran Mustard and rape seed oil
8. Serve immediately or cold the next day

FOOD, GLORIOUS FOOD:

• Lots of tasty recipes from The Hour's chefs
• Neil works at Café St Honoré; check out the website
• Check out his recipe for bramley apple and garden rhubarb Eton Mess