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Betsy’s Scottish Potato Scones

Scottish-Potatoe-Scones_ingredients~Yes,-more-please!

Scottish Potato Scones, or Potato Tatties are simply delicious clouds of light and fluffy potatoes baked in a griddle. They are especially popular in Scotland and the Isle of Man as a breakfast staple.

Ian introduced me to this simply delicious Scottish scones. The recipe has been in his family for a long time. His grandma passed the recipe onto his mother and his mother used to make them when he was a little child. Ian remembers dearly how Betsy used to make this Potato Scones for him and his siblings. Eating them with butter and strawberry jam was a delicious treat!

Based on this childhood memory we were determined to find the recipe and make them…Of course with no luck on our side, we could not find any trace of recipe, so we had to start by scratch. I think I made about 11 batches of these puppies before Ian said” that’s it”, these are the ones, these taste like the ones she used to make!…Hurray!!! I was thrilled that based on a memory of flavor, taste and texture we were able to found the recipe. We felt so happy, that  from now on we will embrace this as our Christmas breakfast.

There are many, many ways to make a Scottish Potato Scone, believe me, we tried every single ratio of potato-flour-butter. Until  Ian said: this it it! they taste just like the one’s Betsy made! (Im sure they are not as good as the ones she made, moms have their special touch, but I will keep practicing!) In this recipe case, they are a little thinner than the average ones, they have soft and light consistency, its like a pillowy thicker potato-flour tortilla, not salty, nor sweet, which makes it the ideal breakfast scone.

To make them as a whole breakfast, we decided to serve them with Ian’s fantastic creamy eggs and smoked salmon. We put a  little twist on one of our favorite breakfast recipes from Gordon Ramsey, he makes this similar creamy eggs and serve them on a toasted croissant topped with smoked salmon. what’s not to like right?… well, wait until you try this scones, I think it is a great and dainty pairing.

What we wanted to achieve with this recipe is to recreate a hearted memory. We both come from small families and sometimes is hard to get together; people are far away, work can distract.  And when it comes this time of the year, there’s always the need to create our own memories and make things that remind us that no matter what, the people we love will always be with us in memory and heart.

Every Christmas we try to make something special to remember Ian’s mother, Betsy, who left us on a Christmas Eve. She absolutely adored Christmas time, she used to find us thrifty quirky funny  presents that will make us laugh or need the un-needable! she also loved decorating and cooking for the family.  Since then, we have been making a special dish, decoration and playing music to commemorate her. We love and miss you Betsy!

This year this is our tribute to her, and we proudly wanted to share the recipe with you.
Merry Christmas!, Happy Holidays!

May this season be filled with love and great memories.
Ian and Mariana

Betsy's-Scottish-Potatoe-Scones_with-strawberry-Jam-~Yes,-more-please!

Betsy’s Scottish Potato Scones

Makes about 16 triangles, serves 4 or 2 Celtic creatures

2 medium size potato (Equivalent to 2 cups when mashed) like Maris Piper, King Edward or Yellow potato.
1 cup all purpose flour + more to dust and roll
4 oz good irish butter I used Kerrygold, or Organic Valley
1/2 teaspoon baking powder
2 healthy kosher salt pinches

Method:

1. Steam the potato, skin it, cut in cubes and with the help of a strainer or a ricer puree the potato into a medium size bowl.
2. Add Butter and mix with your hand until incorporated
3. Add Salt and Flour and mix with a wooden spatula until you feel you need to use your hands in order to get all the flour incorporated to the dough.

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4. In a lightly flour dusted surface, softly Knead the Dough in folded movements for about 2 minutes. Shape it into a ball and divide into 4 equal pieces. Roll each piece about 6” diameter and 1/8-1/4 inch thick disk. With a pizza or ravioli cutter, gently cut the disk into four pieces.

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4. Warm a cast Iron Griddle using medium-low heat. Oil a paper towel and lightly grease the griddle. Place the 4 triangle Scones and cook them about 3-4 minutes per side. The way to know when to flip them is when they start forming air pockets, watch your heat, they cook better in medium low, some cast iron pans can hold a lot of heat so you might have to adjust for a lower setting during the cooking. Is kind of like Pancakes, The first batch is not so good, and after that everything cooks beautifully!
5. Serve warm.

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“Betsy’s scones where soft , light and pillowed, with a bit of chewy like a  flour tortilla”

That’s how Ian describe them.

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Ian’s Creamy Eggs:

Serves 2

When it comes to eggs it really does makes the difference to use the best quality you can.
Organic free range , thats what we use, Smith & Smith farms, Boggy Creek Farm if you are in Austin this are ones of the best!

4 large Eggs
1-2 Tablespoons butter
A splash ah-roo of heavy cream.
Salt and fresh cracker pepper to taste.

These eggs are really easy to make, but they require all your attention, its all about stirring slowly at all times until they start to curdle. Be sure to start the eggs at last. Once you have your table set up, the scones made, plates warm, smoked salmon in the table, chives ready, coffee on the table. Yes it is this crucial you have everything ready, so you can enjoy the eggs as creamy and warm as possible, since they change their consistency as you eat them. The consistency of these eggs is like a creamy custard with small curdles of egg, soft and tender, they just melt in your mouth. Salt and pepper is added at last to prevent though egg whites.

So, -ready-; set …GO!

Method:

In a small-medium non-stick pot, over a low heat melt 1 tablespoon of butter very gently.
Add the 4 eggs and whisk gently until well incorporated.
With a wood or rubber spatula, start stirring the eggs in circles, at all times.( As if you where gently whisking)
Until they start to curdle, add the second tablespoon of butter keep stirring, remove from heat and add a small splash of the heavy cream ( keep stirring) place them back into the heat, for about 6-8 seconds, and transfer them into a warm ramekin or ceramic dish. Serve immediately Add salt and pepper to taste.

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Serve: Over 2 or 3 scones, a couple of tablespoons of egg and top it with the smoked salmon and chives. Enjoy!

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Betsy's_Scottish-Potatoe-Scones_Creamy-Eggs,-smoked-salmon-and-strawberry-Jam~Yes,-more-please!

Betsy's_Scottish-Potatoe-Scones_with-strawberry-Jam~Yes,-more-please!

Merry Christmas!!!

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Seared Rainbow Trout + Citrus-fennel-potato salad + Cilantro pesto

Seared Rainbow Trout : Citrus-fennel-potato salad & Cilantro pesto_Yes,more please!

This summer my basil plants have not done really well. I think my mistake was not being able to see that I had 3 plants in the same pot. Oh well! I separated them, but they are a bit annoyed with me at this time. If just they knew I love them. The reason I planted them is because I love pesto and with out basil my next favorite herb for pesto is cilantro.
Cilantro is really hard to grow but easy to find fresh at the store or market so I decided to give it a shot and it seems I came up with a pretty exciting recipe. It is like a cross between pesto and the Argentinean chimichurri; not to creamy not to oily, right in the middle. I’m loving it. I used fresh cilantro, peanuts, and chilies. A hint of lemon zest and Extra Virgin Olive Oil. I skipped the Parmigiano cheese and still  It’s creamy and  light  at the same time.

With this premise, I went to the seafood market and run into this gorgeous Rainbow Trout fillets. Done deal! the perfect pairing for my pesto. Rainbow trout is a delicate fish but with enough character to old up the herb and zesty flavors. Trouts belong to the family of Salmon, so it has a firm flesh and good fatty acids, Therefore lots of flavor.
Fish intimidates a lot of people, and oh my God, “Fish skin” forget it!. Well it is time  for you to get out of your comfort zone and just doit.  Get resources, talk to your vendor, fisher man, fish aficionado , how to choose fish, where to get it in your city, how to choose a good  one. For me  there are two clues to go by smell and texture. I do not buy fish that smell like fish and the flesh to the touch needs to be firm. The next intimidating factor  comes from the not knowing how to cook it or which method works better. My friends, if you follow this simple instructions you are on your way to have a feast of kings!

Seared Rainbow Trout : Citrus-fennel-potato salad & Cilantro pesto_Rainbow Trout fillets

Seared Rainbow Trout : Citrus-fennel-potato salad & Cilantro pesto_Fresh Rainbow Trout Fillets

Seared Rainbow Trout + Citrus-fennel-potato salad + Cilantro Pesto

Serves 4

For the Seared Rainbow Trout:

4  Rainbow trout fillets skin on.
Kosher Salt &  Fresh Cracked Pepper
Extra Virgin Olive Oil.

Directions:

There are five rules to leave by when you are searing skin on trout fillets:

1- HOT skillet, I mean sizzling hot; water droplets dance in the skillet at this temperature.

2- Room temperature fish. Pull the fish out of the refrigerator at least 20 minutes before you gonna start cooking.

3- Pad dry the fish before season.

4-Proper seasoning salt & pepper both sides of the fillet.

5- Skin side hits the pan first. One flip. That’s it!, yes one flip you read it well. So lets start cooking…

Preparation:
Heat up your non-stick skillet . Place your trout into the very hot skillet remember the fish enters the pan Skin side down. (do not crowd the pan you don’t want to lose heat). Now do not Look at it, don’t flip it, do not move it around. Don’t please!. 1-2 minutes later you will start to see that the edges of the fillet are turning white (like a halo all around the perimeter) ten flip it with all your conviction in the knowing that ONE flip is enough. The skin will be golden brown in areas and crispy edges . Once you flip it is over. Give your fillets 1-2 minutes tops. Remove from heat let it rest a bit 40-60 seconds. Ready to serve!

Seared-Rainbow-Trout-with-Cilantro-pesto_How-to-sear-a-trout_filet_Yes,more-please!Seared-Rainbow-Trout-with-Cilantro-pesto_How-to-sear-a-trout_Yes,more-please!

For the Cilantro Pesto:

Seared-Rainbow-Trout_Cilantro-pesto_-ingredients_Yes,more-please!

4 cups= 2 bunches aprox. of Cilantro
1/2 cup roasted peanuts
3-4 chilies  2  serrano, 2 red sweet peppers (you can interchange chilies, like habanero, jalapeño, shishito, just add one at a time so you can control the spicy level.)
3-4  garlic cloves
1/2 – 3/4 cup of Extra Virgin Olive Oil.
The juice and zest of 1 lemon.
1 teaspoon of salt
1/2 teaspoon of  black pepper.

Preparation:
Add everything to the blender or food processor, blending and pulsing to desired consistency. You can live it more chunky or smooth is up to you.*

For the Left Over Pesto:
I’ve being using it in avocado sandwiches, pasta and cucumber salad is a hit!. This recipe makes about 2-1 1/2 cups and stays good for about a week. Keep it on an Air tight container and cover with plastic wrap touching the surface of the pesto. This will prevent air from oxidizing it and turn it dark gray.

Seared Rainbow Trout : Citrus-fennel-potato salad & Cilantro pesto_Cilantro pesto

For the Potato Fennel Salad:

4-6 medium-small New red  potatoes cook al dente.
1/2 a large bulb of fennel finely sliced
1/2 small red onion finely sliced.
1-2 handfuls of frisse (or arugula)
The juice of one mediun orange.
A splash of Rice Vinegar
A splash of Extra Virgin Olive Oil.
Salt & Black pepper to taste

Preparation:
Place all ingredients on a bowl. Toss a few minutes before serving.

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Potato-Fennel-Salad_-tossing-the-salad

Serve trout skin side up so stays crispy, top it with a generous spoonful of the pesto, roasted chopped peanuts and drizzle some lemon juice to finish it. Family style serving works great, top with the red new potato and fennel salad.  Serve immediately accompanied by a good glass of Vinho Verdhe like Casal Garcia from Portugal, or an Albarino 2009 La Cana, from Galicia Spain. Enjoy!

Seared-Rainbow-Trout-with-Cilantro-pesto-ready-to-serve_Yes,more-please!

Seared-Rainbow-Trout-with-Citrus-fennel-potato-salad-&-Cilantro-pesto_Yes,more-please!

Enjoy!

 

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