Author: Anne Hamilton

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Saturday, October 17th, 2015 at 12:35 pm
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Food and Drink

Foodies Festival Meets Masterchef – Free Tickets

Edinburgh’s International Conference Centre will be transformed into a culinary wonderland, 13-15th November, as Foodies Festival Christmas presents Scotland’s top chefs, award-winning artisan producers and international street food for a festive feast.

Amongst the acclaimed chefs in residence will be Jamie Scott, Scotland’s own MasterChef: The Professionals Winner 2014. Originally from Arbroath, Jamie was inspired by his mother, the first female sous chef in Britain and grandmother, a keen baker.  After extensive training and four years as Head Chef at the Rocca restaurant, St Andrews, Jamie took part in BBC MasterChef: The Professionals in which his final task consisted of serving a three course meal for expert culinary judges Marcus Wareing, Monica Galetti and Gregg Wallace. For a tasty and sophisticated treat, scroll down and try Jamie’s recipe for Veloute of Arbroath Smokie, Picked Crab, Granny Smith Apple & Cucumber.

FF_Jamie (Copy)At this year’s Edinburgh’s Foodie Festival, Jamie will be joined by top local chefs such as Neil Forbes (Cafe St Honore), Mark Greenaway (Restaurant Mark Greenaway), Stuart Ralston (Aizle) and Paul Wedgwood (Wedgwoods).  Retro Recipes in the Chefs Theatre will find these Chefs recreating classic 1960s recipes – Prawn Cocktail, Baked Alaska, Sherry Trifle, Chicken Kiev, Vol-au-vents and Duck a l’Orange – in their own signature style.

Key features of the festival include a Street Food Village, Vegan Christmas Treats, and a Cake & Bake Theatre and accompanying Pudding Hall – selling festive favourites such as eggnog and mulled wine and mince pies. The Artisan Christmas Market boasts over 150 of Scotland’s finest producers selling locally produced cheeses, chutneys, chocolates, sauces and jams, biscuits and crackers, cakes and puddings.

In the Drinks Theatres, wine experts Charles Metcalfe and Neil Philips are on-hand matching wines with Christmas flavours gin producers, beer expert, Melissa Cole, champions craft beers and Daffy’s, Pickering’s and Edinburgh Gin, are set to host daily Christmas Gin Cocktail masterclasses.

The Foodies Festival caters for all the family, with local choirs singing carols and entertainment throughout the day. Visitors might enter the Chilly-Eating Competition (the winter version of the famous chilli contest), compete in the Christmas Bumper Quiz and take a Christmas Jumper picture in the photo booth. Children under 12 can enrol in the Elf Cookery School with Kiddy Cook, baking and decorating snowballs, gingerbread men, cookies and cupcakes.

 

ENTER OUR FREE PRIZE DRAW FOR A PAIR OF DAY TICKETS TO THIS YEAR’S FOODIE FESTIVAL

To win one of three pairs of day tickets, courtesy of sponsors, Co-op, Deliveroo, Daily Mail, and via Lanyard Media, send an email to anne@lothianlife.co.uk, with ‘Foodies Festival Draw’ in the subject and your name in the body of the email.

Closing Date is Friday 30th October.

Terms and Conditions: Winners will be contacted by email on 31/10/15 and asked to provide their full name and address to receive their complimentary tickets. Tickets are valid for one day of the winners’ choosing. There is no cash alternative and no correspondence will be entered into.

 

For further information and tickets for the Foodies Festival:

www.foodiesfestival.com  or tel: 0844 995 1111

 

Opening times: Friday 13th November: 5pm – 9pm, Saturday 14th November: 10am – 6pm and Sunday 15th November: 10am – 5pm.

Lothian Life’s  Taste Buds contributor, Suzy Powell, will also be offering her own review of the Foodies Festival!

 

Arbroath Smokie Velouté with East Neuk Crab and Tobermory cheese doughnut (Copy)

Jamie Scott’s Veloute of Arbroath Smokie, Picked Crab, Granny Smith Apple & Cucumber.

 INGREDIENTS

  • 1 large Maris piper potato
  • 1 Leek – white only
  • 4 shallots
  • 4 cloves of garlic
  • 300ml milk
  • 300ml chicken stock
  • 2 Arbroath smokies
  • 100ml double cream
  • 1 bouquet garni ( thyme, bayleaf,parsley)
  • 2 cooked crab claws
  • 1 lime
  • 1 lemon
  • 1 head of fennel
  • 1 bunch of dill
  • 1 bunch of chervil
  • Rapeseed oil
  • 1 whole cucumber
  • 100ml white wine vinegar
  • 50ml water
  • 100g castor sugar
  • Pink peppercorns
  • Coriander seeds
  • 275ml bottle appletise (fizzy)
  • 3 gelatine sheets
  • 100g grated parmesan
  • 1 teaspoon chopped chives
  • ½ teaspoon smoked paprika
  • 250g strong flour
  • 8g dried yeast
  • 1 Teaspoon oil
  • 1 egg
  • 125ml warm water
  • 60ml warm milk
  • 50 g piece of comte cubed
  • 50g picked smokie
  • Salt & pepper
  • 1 whole Granny Smith apple
  • 1 pkt oyster leaves

METHOD

VELOUTE

Debone smokies and in a medium sized pan infuse the milk with the smokies, keep warm & leave to the side – 20mins. Sweat off potatoes, leeks & shallots in a separate pan add garlic & chicken stock, bring to the boil and add the smokie milk. Add bouquet garni and simmer for 30 mins, blend in thermomix, pass through chinoise, season to taste

DOUGHNUT
In a Kitchen Aid mix the flour, yeast ,oil and egg for 5 mins add water & milk and mix for a further 10 mins.
Place in a glass bowl and cover, prove until double in size. Divide mixture into 6 x 20g balls, roll flat, place cube of comte and picked smokie in centre then roll into a ball. Place on a floured tray, cover with clingfilm and prove for a further 20 minutes. Cook in deep fryer at 170 until golden. Roll in toasted parmesan mix.

TOASTED PARMESAN

Grate parmesan onto a baking tray, toast in the over until golden brown, allow to cool. Blend and mix with chives & smoked paprika

PICKLED CUCUMBER
Peel & deseed cucumber, compress in a vacpac machine and leave for 20 minutes. Meanwhile bring the vinegar, sugar & water to the boil, add aromats and allow to cool. When cool add cucumber.

APPLE JELLY
Place gelatine in cold water, allow to soften, add to warm apple juice, pass through a chinoise and allow to set.

CRAB SALAD
Crack open claws and pick the crab ensuring no bones. Mix with lime & lemon zest, chopped fennel & herbs. Season and keep chilled

GARNISH

Oyster leaves and julienne of Granny Smith Apple
 

 

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