Easter Holiday and 70th Birthday in Gairloch

Wednesday, 30 April 2014
I spent many happy childhood summer holidays at Big Sands caravan park in Gairloch. What better place to return to for a family holiday to celebrate my Mum and Dad's 70th Birthdays. No slumming it in a caravan this time. We rented a luxury holiday house also owned by the Sands Caravan and Camping Park. The views and beach were even better than I remembered. Moreso with the selection of G&T I brought.
The holiday house was absolutely perfect for our needs. Luxuriously fitted out with plenty of space for the 7 of us in 4 bedrooms and 3 bathrooms. A large kitchen diner with underfloor heating was well kitted out. Mum's big birthday was the day after our arrival. Foodie Sis had been charged with the job of baking and decorating a cake and she did an amazingly good job especially considering it had to travel from Luton to Inverness in hand luggage. Elmer the Patchwork Elephant on a Patchwork Quilt atop a Battenburg Cake. 
Can't celebrate a birthday without Champagne and I also sneaked a virtual gin into the mix. Virtual by the fact that the distillery isn't yet built. The first small batch of Rock Rose Gin should be ready towards the end of May. Dunnet Bay Distillers up in the far north of Scotland in Caithness have reserved bottle number 44 to reflect Mum's 06/04/44 birthdate.
For the birthday meal we headed into Gairloch to Na Mara Restaurant. The meal was a perfect end to a day of celebrations. Interesting menu, great seafood and a good selection of Scottish Vodkas and Gins. It would have been rude not to sample at least some of them in a cocktail. 
The morning after the night before boy and girl decided that they would cook up a very speacel breakfast menu. A fantastic selechan to choose from. The food and service was great but some work needed on the spelling. I can highly recommend a quasong and dick egg followed by a jin and tonik as the perfect start to the day.
Our travels throughout the week took us to Gairloch, Ullapool, Inverewe Gardens, Rua Reidh Lighthouse and the Corrieshalloch Gorge. We even encountered Feral Goats. In all my years of living in the highlands I honestly thought that they were a myth. Plenty of highland hospitality eating and drinking opportunities along the way including shellfish from Dry Island, butchery from Kenneth Morrison and coffee at Mountain Coffee Company.
Weather during our stay was mixed but thankfully no sign of the dreaded midgie. On one particularly driech afternoon we headed for Gairloch Museum followed by coffee and cake at recently opened Barn Cafe. Absolutely loved the Lobster and Langoustine crockery from Tain Pottery. Treated myself to a mug but I have aspirations for more. 
Couldn't go to Gairloch without catching up with Michelle from Snow Marketing. She'd given us some recommendations of where to eat in the area and I noticed that one of her suggestions, The Steading Bistro, had just started doing an evening Tapas menu. A table was duly booked and 9 of us sampled pretty much every item on the menu. Fab food, drink and conversation. Being the last folk to leave always signifies a good night.
On one of the glorious sunny days we visited the Isle of Ewe Smokehouse and stocked up on crab, smoked salmon and trout, smoked brie and Smoked Blarliath Truckle. A beautiful setting on the shores of Loch Ewe. An amazing location in terms of view and history.
West coast seafood featured heavily during our week and we particularly enjoyed local langoustine, scallops and crab. Unfortunately windy weather meant that we couldn't get out on a Shellfish Safari to haul in our own creels. We also failed in our search for spoot clams. Apparently the tides were not in our favour. They were neep and we needed spring. All the more reason to return. Not that any real reason is ever required to visit Gairloch.

Wild Garlic Bear Hunt - Family Food and Foraging Fun in Stonehaven

Saturday, 26 April 2014
Have I got a fantastic family food and foraging event for you!  Why should the grown ups have all the foraging fun? Do you and your small humans fancy joining me on a a delicious Spring adventure at Dunnottar Woods, Stonehaven? In conjunction with Mud Pies, Foodie Quine presents...

We’re going on a…
Garlic Bear Hunt!


Join Mandy from Mud Pies and Claire the Foodie Quine for a Family Wild Garlic Wander and some hands-on Foodie Fun in Dunnottar Woods, Stonehaven.


We’ll be foraging for wild garlic, seeking out the perfect cooking stick, lighting a camp fire, making and baking dampers, shaking up wild garlic butter, pounding pesto, popping corn and feasting on nettles.

Sunday 25th May
10.30-12.30pm or 2-4pm
£15 for 1 adult and 1 child. £5 for each additional adult/child
Suitable for age 3+

Book online at


If you go down to the woods today you're in for a big surprise! Don't worry there are no real bears hiding in the trees. Only stinky Bear Garlic. 

Meeting point is the car park in the MIDDLE of the wood - the one nearer to Dunnottar Church, NOT Glasslaw car park up by the dual carriageway!

Places MUST be booked in advance via the Mudpie Adventures Website 

Any questions email Mandy info@mudpieadventures.co.uk or myself claire@foodiequine.co.uk

Canapés and Cocktails at Pinnies and Petticoats

Tuesday, 22 April 2014
A Cocktails & Canapé remit for the April Pinnies and Petticoats baking club meet couldn't have been more up my street. It was the exact theme that I had for my 40th Birthday Party. No penguins making an appearance on this occasion but I opted to make another novelty animal featuring olives. I give you Ladybird Cracker Canapés.
Ladybird Canape. party food, cute food, nibbles

LADYBIRD CANAPES

Ritz Crackers
Philadelphia Cream Cheese
Black Food Colouring
Cherry Tomatoes
Black Olives
Chives

These are a bit of a last minute assembly job as you don't want your crackers to go soggy. 
Mix together some cheese and food colouring for the spots. Be warned - you will need a LOT of black to colour the white cheese.
Spread your cracker with cheese and top with cherry tomato quarters for the wings, an olive head and chive feelers. Do ladybirds even actually have feelers?!
Pipe on the spots and your ladybird is ready to fly away home.
WILD GARLIC AND CHEESE SCONES
250g Self Raising Flour
50g Marg
100g Mature Cheddar Cheese Grated
salt
cayenne
mustard powder
1 Egg
Milk
Bunch of Wild Garlic

Sieve together the flour, salt, cayenne and mustard powder. Add these to your own taste - anything from a small pinch to a teaspoon.
Rub in the marg until the mixture resembles breadcrumbs.
Stir through the grated cheese.
Finely chop wild garlic and add to the dry ingredients. Again the quantity used  is very much to your own taste
Crack the egg into a jug and lightly whisk. Make up to 150ml with milk.
Make a well in the dry ingredients, pour in the egg and milk mixture and combine with a knife.
Tip out onto a floured surface and kneed very lightly before rolling to a 1.5-2cm thickness.
Cut out your scones, glaze with milk and bake at 200 degrees.
These canapé sized ones only took 8 minutes so increase cooking time accordingly for larger scones.
Wild Garlic and Cheese Scones
We had a big turnout of bakers for this event including a new gentleman in our midst. He immediately put us all to shame with his amazing sponge, creme pat and strawberry mousse canapé. Our new abode at Amicus Apple had a fantastic Cocktail menu befitting of the occasion. Needless to say I left the car at home for this one.
Pina Colada Cake - I reckon Del Boy would LOVE this!
Strawberries & Cream Scones
Genoise Sponge with Creme Pat and Strawberry Mousse
Enriched Sweet Crust Tartlets with Mocha Mousse, Mango Mousse and Strawberry Mousse

Pesto Pastry Twists
Smoked Salmon Mini Muffins
Parma Ham and Sage on Polenta Toasts
Smoked Salmon & Cream Cheese Crescents

Mint Aero Treats
Almond Cookies
Mudslide, Bloody Mary, Pina Colada and Lady Godiva Cupcakes

Ladybird Canapes
Smoked Salmon Mousse Blinis
Sage and Parmesan Palmiers
Red Onion, pepper and Crynoch Blue Cheese Tarts

Olive and Artichoke Poppers
Parmesan Baskets filled with prosciutto, soft blue cheese and balsamic pears
Salted caramel and Apricot Florentines

Parmesan Profiteroles with Bacon and Cream Cheese
Sundried Tomato Buns with Chilli Pesto & Goats Cheese
Hot Chilli Cheese Straws
White Chocolate & Cranberry Truffles rolled in Coconut
Chocolate Meringues with Fresh Cream
Mini Yorkshire Puddings with Goats Cheese and Caramelised Red Onion

The next meet is scheduled for Wednesday 14th May where the theme will be CHEESE. This is the second time we've had this theme. Check out our first fromage feast for some cheesy inspiration and sign up on our Facebook event page if you'd like to come along.

Countdown To Easter - Cakes, Makes, Food, Bakes.

Tuesday, 15 April 2014
My Foodie Christmas Advent Calender proved so popular I though I'd do a #CountdownToEaster in a similar vein with an Easter post every night at 8pm on my Foodie Quine Facebook Page. Thankfully I'm only doing 7 days as opposed to the 24 that I did in December. It was definately one of these things that seemed like a good idea at the time... If you missed them catch up here Advent Calendar 2013 Days 1-12 and Advent Calendar 2013 Days 13 - 24

Back to Easter. If you've not been following on Facebook or missed some along the way here's a round up of what I've made so far. I'll be adding daily until the Easter Bunny arrives on Sunday. I'd love to hear about any successes (or failures!) if you give any of them a try.

EASTER BUNNY EGG
Fried egg, Black Olives, Cheese String, Streaky Bacon


MALT-EASTER TRAY BAKE
100g Marg
3 Tbsp Golden Syrup
200g Digestive Biscuits
120g Maltesers (1 box)
200g Mini Eggs
300g Milk Chocolate

Melt the marg and syrup in a saucepan and remove from the heat. 
Put the digestives, maltesers and 100g of the mini eggs in a sealed bag and bash with a rolling pin. 
Mix the bashed ingredients into the melted ones. 
Spoon into a greased tray bake tin and flatten. 
Melt the chocolate and pour over the top of the biscuit mix. 
Bash the remaining 100g of Mini Eggs and sprinkle on top of the chocolate. 
Refrigerate until set then cut into chunks. 


EASTER BARK
300g White Chocolate
200g Mini Eggs
170g Mini Marshmallows
Hundreds & Thousands

Melt chocolate, allow to cool slightly before you mix through marshmallows and bashed mini eggs. 
Spread in a greased/lined swiss roll tin. 
Sprinkle with hundreds & thousands. 
Refrigerate until set. 
Cut into slices as large as your mouth allows 


TUNNOCK'S TEACAKE EASTER LAMBS
Tunnock's Teacakes
Mini Marshmallows
Giant Chocolate Buttons
Milk Chocolate
Royal Icing Sugar or Ready made White Icing or White Chocolate

Melt your chocolate and brush it on to completely cover the teacake. 
Stick on the mini marshmallows in a single layer all the way round the bottom of the teacake.
Continue in layers until the whole teacake is covered. 
Pop your sheep body in the fridge to set.



Make up icing, melt white chocolate or use ready made icing to draw sheepy faces onto the giant chocolate buttons. I used black nonpareils to give them pupils. Attach the faces to the marshmallowed bodies with either chocolate or icing. Herd them back in the fridge to set.


CINNA-BUNNIES
Jus-Rol Bake-it-Fresh Cinnamon Swirls Dough (in the chilled section next to ready made pastry)
Raisins
Sliced Almonds

Cut the dough into 6 slices. 
Use 4 for bunny faces and form the remaining 2 into 4 sets of ears. 
Assemble with raisins for eyes and almonds for buck teeth. 
Bake as per instructions on the pack.


DESPICABLE MINION EGGS
These were made by Foodie Boy & Girl. You'll need blue and yellow plastic eggs, a black Sharpie, googly eyes and a hot glue gun.


DEVILED EASTER CHICKS
Cut the top third off hard boiled eggs and scoop out the yolk.
Mash up with mayonnaise and spoon or pipe back into the cavity.
Use slices of black olives for eyes.
A slice of carrot with a triangle cut out forms the feet and the triangle is the beak.


HAPPY EASTER!

Scottish Gin Tasting with Gin Infused Canapés

Sunday, 13 April 2014
There really is no denying my love of Gin. A quick flick through my Facebook, Twitter and Blog posts will see the juniper infused tipple cropping up with alarming regularity. My own drinks cabinet of gins has grown from the standard Gordon's, Beefeater and Bombay Saphire to encompass more boutique offerings such as Martin Millers which I discovered at a Gin & Teatime Tasting Event. My current selection includes Hendricks, 3 flavours of Edinburgh Gin (Elderflower, Spiced Orange and Raspberry), Caorunn, Blackwoods, Martin Millers, Gordons Crisp Cucumber and Opihr plus my own homemade Rhubarb, Bramble and Raspberry Gin infusions.


It might surprise you to discover that over 70% of UK Gin is produced in Scotland. Seems like its not just whisky that we're good at. With this in mind I'm delighted to announce a Foodie Quine presents... GIN event. I know there are a number of my followers on the blog and social media who this will appeal to and I hope to meet some of you on the night. 
To be held at Dunnottar Wines and Sprits in Stonehaven there will be education and lubrication in the form of 5 Scottish Gins. There will also be sustination from Gin infused and inspired canapes. Cool Gourmet in Stonehaven recently held a Gin themed dinner which unfortunately I couldn't attend so I'm delighted that Isla will be providing canapes for this event.

Book your place via my Eventbrite page below. Any questions drop me an email claire@foodiequine.co.uk


Savoy Fare Cajan Food Truck

Tuesday, 8 April 2014
October last year saw me heading along to Hammerton Store in Aberdeen for a Book Signing, Cajun Cook In, Meet & Greet and Cajun Music with Sarah Savoy to mark the launch of her book, The Savoy Kitchen. The sun shone and bemused Aberdeen shoppers almost cracked a smile when greeted with an impromptu busking session in the street.


It was a delight to meet Sarah and see her cooking up a Chicken & Sausage Gumbo in store on her very first visit to Scotland. She's been cooking since the age of 3 and has an absolute passion for sharing her love of authentic Cajan food and music. 
Eating authentic Gumbo and drinking beer in the sunshine sure beats a soggy Cajun chicken sandwich. A fab wee film clip made during Sarah's visit to Scotland gives a real flavour of what the book is about https://www.youtube.com/watch?v=W6q3yuAEcV4 Meet the holy trinity of Cajun seasoning - salt, pepper and cayenne. Don't mess with Sarah's Gumbo.


Inspired and armed with first hand knowledge I was ready to make my first ever roux and subsequent gumbo. Sarah had warned me it would take a lot of time and a lot of patience and it would stink. The basic premis is that you cook up flour and vegetable oil for a very long time, stirring constantly until it turns a very dark brown in colour. That's your roux. Its certainly a labour of love. The flavour of my Gumbo was amazing but I reckon I overcooked my chicken as it pretty much turned to mush.
After 7 years of steadily building a very strong reputation for her cooking through restaurant events, catering, cooking demonstrations, international TV appearances, radio interviews, and The Savoy Kitchen cookbook, Sarah is now aiming to take her passion fro Cajun Food to the next level. Its a big ask but she's looking for crowdfunding support of €60,000 to establish the Savoy Fare Cajun Food Truck.
 

Its an ambitions project but Sarah is more than persistent and passionate enough to make it happen. She's lined up a fantastic range of rewards for potential investors. Everything from hot sauce and beer coozies up to Cajun cooking lessons or a full scale Cajun party with food and music for 150 people. Take a look at her quirky video below and have a read of the project proposal. I really hope someone see's the potential. Any dragons or business angels out there?


http://www.kisskissbankbank.com/fr/projects/savoy-fare-cajun-food-truck

These are a few of my Favourite Things... at Adelphi Kitchen

Wednesday, 2 April 2014
Just imagine having the opportunity to work with a restaurant you love to come up with your ideal menu incorporating all of your favourite foods. My dream came true when Executive Head Chef Chris Toner and myself got together to plan an event at Aberdeen's Adelphi Kitchen. From the outset Adelphi Kitchen was committed to following in the footsteps of The Courtyard and La Stella to run foodie events with their suppliers and close friends. The first of those was Meat Feast #1 with Marcus Bawdon of www.countrywoodsmoke.com. I am delighted to have been given the opportunity to partner on event number two.

Black pudding, scallops, crackling, bacon, prosecco, wild garlic, crab, langoustine, elderflower, avocado, dirty steak, rhubarb, gin, popcorn, blue cheese, peanut butter, tea, vintage. These are a few of my favourite things. Yours too? Might see you there!

Adelphi Kitchen and Aberdeen Food Blogger Claire Jessiman aka The Foodie Quine present a four course taster menu highlighting seasonality, locality and a passion for provenance. Forget about raindrops on roses and whiskers on kittens. Claire's favourite foodie things include black pudding, scallops, cheese, bacon, wild garlic, crab, langoustine, dirty steak, rhubarb, gin, peanut butter and tea. Who better than Chris Toner and Team AK to pull together these random favourites into an innovative foodie night out. Your hosts will explain the concepts behind the dishes and showcase the local suppliers and producers who provide the highest quality of raw ingredients right here on our doorstep.


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