The perfect food and pairings for St Andrew's Day - with recipes
It is safe to say that the majority of Scots know that St Andrew is the Patron Saint of Scotland - but how many know the other countries that have chosen him as their patron saint?
It turns out that Scotland’s saint is a popular choice for many other countries – Russia, Ukraine, Greece & Barbados to mention just a few - and this wide array of nations will all come together to celebrate on the 30th November.
Taking inspiration his life, the team at The Liquid Academy and Exec Chef Cuisine have brought together a unique celebration of food and drink that not only highlights St Andrew’s links to these other countries around the globe but also pairs the eaten with the imbibed to create a feast fit for the Saint.
Born around 6 B.C in a place near Galilee, Andrew was a fisherman by trade, brother to Peter and the first to sign up as an apostle - leading to him having a seat at the last supper.
From there he roamed the ancient world spreading the word of his chosen faith, before his life was ended through an act of martyrdom where legend has it he was crucified on the x-shaped cross – from which the design for Saltire sprang from – in the city of Patras, Greece, in 60 AD.
The strange shape of the cross was devised at St Andrew’s own request as he himself felt that he was not worthy to be killed upon the same style of crucifex as Jesus.
In his lifetime, the Saint built up a reputation as an honourable man who believed in a philosophy of sharing what you have with those less fortunate.
St Andrew has been celebrated in Scotland for over a thousand years, with records showing that feasts honouring him date as far back as the year 1000 AD.
In 1320 AD, when Scotland gained its own independence through the signing of The Declaration of Arbroath, St Andrew officially became Scotland’s patron saint.
The Town of St Andrew’s is named after him with many believing that his remains are buried there after being brought in exile from Europe to protect them from forces looking to destroy any remnants of the original disciples.
The menu chosen by the food and drink specialists represents the wonderful diversity of Scotland’s larder, while the mixed drinks take their lead from the other countries that will also be celebrating the feast of St Andrew.
The Menu (with recipes):
Aperitif
'The Peloponnesian Saint'
Ingredients:
• 50ml Eden Mill Oak Gin • 5ml Noilly Prat Extra Dry • 5ml kalamata olive juice • Stirred & served in a frosted coupe with an atomised Laphroaig mist floated over the top • Pitted kalamata olive & sundried tomato garnish
Canapes
Borscht Blinis Beetroot Infused Pancakes, Orkney Smoked Salmon, Crème Fraiche with Lime, Dill & Gold leaf
For the Beetroot Pancakes
• 120g self-raising flour • 1 large free-range egg • olive oil • Pinch of salt • 1 cup of semi-skimmed milk • 1 small Beetroot (Roasted and Skinned)
Method:
Incorporate all of the ingredients in a blender and blitz until a smooth consistent lump-free texture is reached. Rest batter for 15 minutes.
Heat a pan to medium. Rub with a little olive oil....
With a teaspoon take a spoonful of batter and drop off the end a portion to cook. You want a little spread but not too much, aim again for 3-4 cm pancakes. When there are bubbles appearing on the top it's time to turn them. Cook a minute on the other side then transfer to a cooling rack.
For the Lime Creme Fraiche
• 100ml Creme Fraiche
• 1 Lime Zest and juice
Method:
Combine and chill
For the Garnish
• 200g Whisky Smoked Salmon • Gold Leaf • Samphire - Blanched for 10 seconds then refreshed in ice cold water • Raw Beetroot - Sliced wafer thin. You can use a potato peeler if you are cautious with a knife. Then cut with a tiny scone cutter to a nice little disc
Method:
To assemble start with a Blini, add a little zesty Creme Fraiche, a small rosette of Smoked Salmon. Place a disc of Beet on the side with a piece of Samphire and a small flake of Gold Leaf to finish with that extra decadent look.
Amuse Bouche
(Drink with: Shot of Beluga Noble Russian barley malt vodka, ice cold & straight up)
Scallop & Langoustine Carpaccio. Salmon Roe & Violet Gin Dressing
(Serves 6)
Ingredients:
• 12 Scallops
• 12 Langoustine
Method:
Slice Scallops wafer thin (5 or 6 discs from each Scallop) and place around a plate.
Kill the Langoustine by gripping the tail and body in each hand and twisting 180° whilst pulling apart. It's always essential to have live Langoustines for this. The flesh starts to break down as soon as they die and we don't want mushy old Langoustines for this (or any other recipe).
Press the sides of the tail together until you hear a slight 'crack' sound. This is the shell breaking. Do this down the length of the tail and when the length has been cracked, you can peel the shell back and the flesh can be easily extracted.
Lay the tails flat on your board and slice them lengthways. Take care to remove the dark waste sack that runs the length of the tail. Aim for 5 or 6 long thin slices again per tail.
You should now have 6 plates with 10-12 slices of Scallop and 10-12 slices of Langoustine on each.
For the Lemon oil dressing
Ingredients:
• 1 tsp salt • 1 tbsp of sugar • 2 lemon • 200ml of lemon juice • 400ml of olive oil • 50ml of white wine vinegar • 50ml Boe Violet Gin
Method:
Combine everything in a blender (I use a small load blender for this to keep the ingredients low to the blade) and blitz it until it's a very smooth consistency.
Pass through a fine sieve into a squeezy bottle.
NOTE - This fantastic little dressing will keep in the fridge for a good few weeks and adds a lovely citrus burst to any salad.
Give the bottle a shake before dressing the plated Shellfish
Ingredients:
• A little Salmon Roe per plate • Dill Sprigs • Pink Peppercorns • Crisp, chilled Pea Shoots
Starter
Lobster and Salt Cod Beignets. Stacked with Citrus Zest and Chilli, Dunsyre Blue Dressing
(Serves 6)
For the Dressing
Ingredients:
Ingredients:
• 200g Cooked Lobster Tail (DIced) • 200g Salt Cod (soaked in cold water and rinsed a couple times for 24hrs)
• 30g Chives - finely chopped
• 30g Parsley - finely chopped
• 1 Shallot - finely diced
• 80g Mayonnaise
• 1 tsp Cayenne Pepper
• 1/2 tsp flaked Chillies
• 3 Limes
Accompanying drink: 'Milk of the Sun'
Ingredients:
Main
• Raspberries AND Brambles. Fresh and Jellied
• Drambuie infused cream
• Oaty Shortbread
• Honeycomb
For the Jellied Jam
• 150g Raspberries and extra for the garnish
• 150g Brambles and extra for the garnish
• 300g Castor sugar
Method:
Blitz the fruit with a stick blender then pass through a sieve into a pot and raise the temp to 70°.
Add the sugar and mix thoroughly until the sugar has dissolved. Once it has, turn the heat up and boil until it reaches 103°.
Remove from the heat and transfer to a jar and set aside.
For the Oaty Shortbread
(Pre-heat oven to 170°)
Ingredients:
• 175g unsalted butter • 50g Golden Castor • 110g Plain Flour • 1 tsp Ground Cinnamon • 75g Porridge Oats
Method:
Blitz the butter and sugar in a food processor until it is creamy and smooth.
Add flour and cinnamon, Scrape down the sides and blitz again. Add the oats and pulse to incorporate the oats.
Line a tray (10"x8") with baking parchment and press the dough in.
Bake in the centre of the oven for 30 minutes or so until it is nice and golden.
When cooled break into small pieces and using the pulse setting break the biscuits down to crumbs. The size you want is entirely up to you. I wouldn't recommend going too fine. Course breadcrumb is a good texture to aim for.
Set aside.
For the Honeycomb
Ingredients:
• 250g Golden Caster Sugar • 100g Clear Honey
• 30 g Golden Syrup
• 60g Bicarbonate of Soda
• 1 5pt Pot
Method:
Note - Always use a big pot for this job. the toffee triples in size when the Bicarbonate of soda is added.
Caution - Sugar work is always dangerous. The burns you get from the melted sugar stage is very nasty. Be careful!. You might want to wear rubber gloves as a precaution. Safety first!
Slowly heat the honey and syrup. When melted and runny add the sugar and stir in with a spatula, turn up the heat to a medium-high and boil until it reaches 114°.
Straight away tip in the BiCarb and whisk quickly to ensure it has been dispersed properly. Without hesitation then pour it into a tin lined with baking paper.
Leave to set for an hour then break or cut into shards.
For the Drambuie Cream
Ingredients:
• 450ml Double Dream • 75 ml Drambuie • 30g Icing Sugar • 1 Vanilla Pod seeds scrapped out
Method:
Combine it all and whip it up. Don't over beat the cream. We want it just about getting to a firm peak but just stopping short of it. Put in the fridge until required.
Once all the components are ready you can assemble the cranachan however you like.
Maybe just not in a glass though!