Orkney Scallops, Local Bacon, Clapshot, Watercress Puree... It's all there!

So as you know I am home for the weekend and it’s my mum’s birthday AND the occurring theme seems to be spoiling everybody, I thought I would go all out and treat my boyfriend to his favourite.



Orkney Scallops with Local Bacon, on a bed of
Clapshot with a watercress puree.

 

We first came across the recipe when Saturday Kitchen Lives’ host James Martin did a similar dish, so thus came my inspiration and perfect opportunity to show off some of Orkney's finest produces. The finest scallops that you can get your hands on are from the Orkney Lobster and Scallop Company, they are a family run business and the owner hand dives for them himself, and with his father being a retired lobster diver vast amount of information is to be had, and 100% assurance that you will receive very high quality produce, so if you pay them a visit in Rothesay (West Mainland) be sure to ask plenty of questions, they are very happy to share their passion. The profile of ‘The Orkney Scallops’ was raised when the word of mouth run through chefs, about their fantastic quality due to the clean tidal waters surrounding Orkney.  

Gorgeous Queenie Scallops from the deep Orkney waters.

 

Click here for the Orkney Lobster and Scallops Website!

Sadly, due to the vast growth in supermarkets the small retails and family run shops are closing more and more, luckily me and (everyone else) E R and T Craigie is a family run butchers and is standing strong through the trend, providing the Island with superb meat, and me with delicious bacon for this dish. They are based in the parish of Tankerness, and have an incredible reputation. The butchery business was started by Thorfinn’s father Eddie in the 1970s and have had the farm for seven generations and was originally set up to prepare meat for their neighbouring farms for their own freezers but the word of Eddie being a skilled butcher spread and the business grew steadily.

 I have given this dish an Orcadian slant by serving it on a bed of clapshot. Clapshot is a traditional accompaniment to main meals, often served with haggis or mince. It is a mixture of swede and potatoes mashed together, a recent addition to the mix is a few finely chopped chives to provide a bit of colour, but as this dish is served with a watercress puree I felt it was unnecessary. If you are not a fan of scallops, then oysters, mussels or clams are a perfect substitute. I have obviously just presented them on their shells to be pretty, but if you are cooking to impress or fancy a little something different be sure to either order or specifically ask for the scallops with their shells as they do not always come together (unfortunately, they make lovely decorations, on and off the plate!) Here the recipe, give it a go, it is super easy, and everyone will love it! Promise!

Pan-fried Orkney Scallops, with Local Bacon,
on a bed of Clapshot with a watercress puree

Serves 2

Ingredients

4 Orkney Scallops
4 rashers of local streak bacon
Tbsp butter

Clapshot: 

200g swede 

400g potatoes
4 chives, finely chopped (optional)

Watercress Puree: 

1 tbsp olive oil
½ onion
4 asparagus sticks
4 tbsp boiling water
4 tbsp milk
15g watercress

Method 

Pre-heat the oven to 200oC for the bacon. 

Put the potatoes and swede on to boil for 20mintues, or until tender.

For the bacon use whatever method you prefer or are comfortable with, but what i do to ensure the bacon stays flat and becomes super crispy, is I put a layer of tinfoil on a baking tray, and another lay of tinfoil on another baking tray but on the bottom side, put the bacon on the baking tray as normal and place the other tray on top, put in a hot oven and allow to cook, check after 20mins, and go on from there. 

For the watercress puree, heat the olive oil in a pan, add the onion and fry gently until softened but not coloured. Add the chopped asparagus and water and simmer for 3-4 minutes, or until the asparagus is tender. 

Place the cooked onions and asparagus into a blender with the milk, watercress, salt and freshly ground black pepper and process until smooth 

For the clapshot, Strain well on the hob, shaking the pot as you do so. Season, and add some butter and the chives, then mash. 

Salt and Pepper both sides of scallops. In frying pan (I prefer stainless for this, so you can watch the color) melt a decent amount of butter on low heat, once melted, turn heat to medium. When the butter just starts to brown, throw in the scallops. Allow 1 minute per side. Do not touch them during these minutes. 

After the 2 minutes total for the scallops, pull them out of the pan and set aside on a plate. 

Serve on the clapshot, with the bacon and pour over the puree.

Peedie Hints and Tips 
Cut the swede into smaller pieces so they are ready at same time as the potatoes 
A simple potato masher will is perfectly adequate. 
Any method for cooking the bacon is perfect, just depends on how you like your bacon. 
The recipe serves 2 as a starter, just simply up the quantity if you want to have it as a main

Orkney fudge Cheesecake...Need I say any more?

So, it’s the morning after the night before and my cheesecake went down a treat (just managed to rescue a slice for me) and to be fair, I could have served it upside down and roundabout and they would of been happy, it really is just the best dessert to make a house a happy home.

 

As I type I am gazing out to the beautiful view and absorbing the fresh, clean sea air (here's a sneak peak)!


Oh how i miss my old peaceful and calm surroundings.

  
When I first set my eyes on this scrumptious dessert I was (at first) not too keen as I’m not a fan of fudge, far too sweet for me and I am still yet to find someone who agrees with me  but in the end (after 2seconds I think I lasted before I grasped the delicate fork and has a taste I soon realised I had no reason to shy away- I loved it. So when the frightful day that the “I promise I’m going to be good diet” went swiftly out the window and the craving for a slice came over me…my loving boyfriend popped out to Jolly’s (the only place that sells it!!!) to get some and I thought I was in heaven (although I did think of a few adjustments I’d make myself…just don’t tell them that!) So my time had finally come that I could make my own, my mum just adores the thing so it was a perfect opportunity, and I haven’t heard any complaints!

The story of Orkney fudge cheesecake was made famous by a couple Amanda and George who are chefs in the Kirkwall hotel which is renowned for its fantastic food, they have been working there ever since they moved up years ago and have established a superb reputation (make a note to have dinner here one night if you ever visit, the menu caters for all the family, you won’t regret it). The recipe of the cheesecake has remained a secret, they have kept very tight lipped and quite understandably because it-is-de-vine.


The Kirkwall Hotel.

    The Orkney fudge recipe was created in 1970s and remained true to itself ever since, there has been new additions to the family run business, there is of course the original vanilla flavour, a chocolate, a stem ginger and the most popular addition to the lush range, hazelnut, all of which incidentally would make a fantastic cheesecake! 

All the different flavours of fudge.

 A beautiful sunset to end a fantastic night.

   For all you cheesecake lovers I am sure you have discovered that there is a million and one cheesecake recipes all suited to everyone’s personal preference, here’s mine:

Orkney Fudge Cheesecake with a Raspberry Coulis.

Serves 2

Ingredients

Cheesecake:                                                                            

1 tin of caramelised condensed milk                    

6 hobnobs                                                           

40g butter

tsp vanilla essence

75g Philadelphia

150ml Double cream

90g Orkney fudge, chopped roughly, reserve a piece for decoration

Raspberry Coulis:

70g Raspberries

2 tbsp icing sugar

15ml water

Decorative Sugar swirls:

100g white caster sugar

Method

Cheesecake:

Crush the biscuits and mix in the melted butter, press into moulds. 

Spoon the caramelised condensed milk and spread a thin layer evenly over the biscuit base, then chill. 

Whip the double cream until peaking; add the soft cheese and the chunks of fudge and vanilla essence spoon on top of the base and put back to chill.

Raspberry Coulis:

Tip the raspberries and sugar into a blender with 50ml of water and puree well until smooth.

Place a sieve over a bowl and pour the blended puree through.

Use a spatula to press the coulis through if necessary, and serve. Keep chilled and use accordingly.

Sugar swirls:

Place the sugar in a very clean, non-stick pan and place onto heat, do not stir.

When the sugar starts to turn into a caramel, tilt the pan to mix the sugar as it starts to turn so it blends together.

When all the sugar has turned to a caramel colour and has dissolved, remove the pan from the heat and place the base in a pan of cold water to cool- don’t allow any water into the pan.

As the sugar cools it will become thicker and resemble golden syrup.

To make the swirls, take a tablespoon of sugar and quickly twirl the sugar trail around a cook’s steel.

Snap off the tail of the sugar and carefully slide the spiral off the steel- place on a baking tray to set.

Peedie hints and tips

Use a potato masher to ensure a flat, level base.

Use a cake tin with a removable base for ease of serving

Put the cheesecake in to chill for a couple of hours to properly set

Don’t panic if your sugar solidifies, just put it back on to heat very gently and try again

If you don’t have a cook’s steel, a simply end of a wooden spoon works perfect

If you want to make it for 4, just simply double the recipe, except the tin of caramel and sugar for the decoration, both is plenty.

Parcel full of Delight

Aye aye beuy from lovely Orkney! I have finally made it home for my mum’s birthday and I am taking full advantage of the opportunity to indulge myself in the local produce for the weekend. 

Home ♥

For those of you who didn’t know, when I moved to Orkney many happy years ago, I worked in a pub called the Bothy who had many loyal regulars who grew to be great friends of mine (I really did spend more time with them than I did anyone else!), however through the grape vine (doesn’t take long up here) one of them heard that I was heading ‘home’ and presented me with a lovely gift. 

Organic Smoked Orkney Salmon. De-lic-ious.

I was in such a hurry to go home and ravish it. It had been so so long or at least it felt like a life time since I had last tasted the fresh, smoked, gorgeous texture of a product which is famous worldwide and lives right on my door step. The thought excites me! My love for the fish came about when I was on University placement at Orkney Herring and George (a said regular) wanted to show me around the factory where he worked to show me the different processes, and how salmon farming has changed over the years. From this I worked with a local fishmonger to develop a range of recipes, where incidentally my love for food writing was born and brought me to where I am today.

George and I in the Bothy having a well 
deserved drink to finish off our week!

However, I am always amazed at how many people adore Scottish Smoked Salmon and have absolutely no idea how it has ended up on their plate in it’s perfect, ready to nibble state, because it really is just one of those foods that we all take for granted, love the taste so much it is all we think about, but have no fear I’ll let you in on the secret on its journey to perfection.

There are two ways of smoking salmon, hot and cold; here in Scotland the cold method is used as it does not cook the fish which is what results in such a delicate texture. Traditionally smoke houses were used where the fish would be exposed to oak chips for a prolonged amount of time, however nowadays the industrial process introduces salt and uses cheaper woods which result in a blander taste. Unfortunately over fishing has meant that salmon has had to be farmed and /or sustainably caught which has meant the price has increased, determining it as a definite treat for me, which is why I have teamed it up with a guilty pleasure of mine, Philadelphia cheese! Yum!

My inspiration came from my barmaid days where I would smile for hours at functions, wishing it was me who was doing the eating, drinking and dancing and taking note of the buffet table and thinking how much more exciting it could look, with a few simple tweaks, so I have decided to share with you my ultimate favourite, which I have adapted into a starter.

Organic Orkney Smoked Salmon Parcels, with a cream cheese centre.

Serves 2

Ingredients

Salmon Parcels

8 slices of sliced Organic Orkney Smoked Salmon

200g Philadelphia

10 strands of chive, finely chopped, reserving 8 for decoration

½ a lemon juice

1 shallot, finely chopped, reserve a ¼ for salad dressing

Handful of rocket leaves

½ red onion

1 tomato

¼ cucumber

Balsamic vinaigrette dressing for salad

5g basil leaves

30ml balsamic vinegar

¼ shallot

30ml water

30ml honey

15ml olive oil

Black pepper

Method

Put the Philadelphia cheese, chives, lemon juice and shallot in a bowl and mix.

Distribute this between the salmon slices and roll them into little parcels. Tie each parcel with 2 chives and, if you can, make a little bow, Chill until needed.

Chopped vegetables to preferred size for the salad and mix with the rocket leaves.

Blend all vinaigrette ingredients in a food processor until smooth, and dress salad at the very last moment- to prevent the lettuce limping.