The sights, the sounds…and now the taste! We’re celebrating “Scotland Week” on the PIX11 Morning News. Today, we served up some of Scotland’s finest cuisine with the Executive Chef Michael Smith of The Three Chimneys restaurant in Isle of Skye.
COLLOPS IN THE PAN (with juniper greens)
Scottish Beef tenderloin/fillet (or any protein fillet)
(cut into slices ½ inch thick , 2 slices per person)
medium or steel cut oatmeal
breadcrumbs (panko will do)
1 egg (beaten)
Mix some of the oatmeal with the breadcrumbs (about 1 part oatmeal to 3 parts crumbs) and place in a plate or bowl. In 2 more plates have the flour and egg. Lightly coat slice of beef in firstly the flour, then egg and finally the breadcrumb mix. Continue with the other slices until they are all coated.
Heat a non stick frying pan on a medium heat and begin to fry the collops in a little oil (canola) until golden brown , then turn and repeat. Remove from the pan, drain on a little kitchen paper and set aside in a warm place.
Seasonal cabbage (savoy), shredded finely
3 lrg Shallots (peeled and sliced finely, lengthways)
1 carrot (as above)
streaky smoked bacon (optional, sliced into lardons)
1 clove garlic
1 juniper berry (crushed in a pestle and mortar)
fresh heavy cream (optional)
Heat a broad base shallow pot (with lid) and add a little canola oil. Firstly, add the sliced shallot and fry for 2 mins. Now , add the bacon and continue to cook for another minute before adding the carrot, garlic and juniper. Fry for a further 2 minutes then add the cabbage (greens) and mustard, along with a ¼ cup of water. Turn the heat to full ,place the lid and steam for 2 minutes. Remove the lid, add a generous dash cream if so desired.