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Phil's Food World

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on July 07, 2011

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Welcome to Phil's Food World! Here i aim to post recipes, provide cooking advice and encourage people to cook! Enjoy...

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Recipe: Scottish tablet with whisky and maple syrup

RECENTLY SARAH AND I attended the wedding of her father to Anne-Marie Murphy, who happens to come from over the pond in Canada. To help celebrate the occasion, I was charged with producing tablet for the wedding favours. Naturally, whisky and maple syrup would be the flavours of the day on this momentous occasion. Maple syrup really takes me back to my childhood. When my brothers and I stayed at my nan and grandad's at Southerton Crescent in Kirkcaldy, nan would make us waffles with bacon and maple syrup for breakfast whilst our pack of Yorkies mooched under the table for bacon. This was back in the early 90s when maple syrup was difficult to get in the UK, but grandad worked in the States and would bring back bottles of it from over the border. It's funny, my nan's recipe was passed down through the generations, but they never quite taste the same as the waffles nan made for us. -------------------------------------------------------------- Ingredients: 75g un

Recipe: Seared scallops on black pudding with cauliflower puree and apple straws

This is a great dish to showcase Scottish produce. it requires little prep work and really brings fine dining into the home! It's a great dish to persuade non-seafood lovers to like fish, as scallops are quite meaty and sweet. Stornoway black pudding (I use Charles MacLeod) is another of my other favourite Scottish foods and just works so harmoniously with the other flavours in this recipe. Ingredients Serves 4 12 hand-dived scallops 4 slices, Stornoway black pudding (grated) 1 cauliflower, broke into florets 500ml organic milk (or enough to cover) 1 onion, finely diced 1 tsp ground cumin 1 Bramley apple, cut into straws Oil Seasoning 25g organic butter, cubed Method 1) Sweat the onion in a little oil, add the cauliflower florets and cook out for 3-4 mins, add the cumin and seasoning and stir in thoroughly, then add the milk and bring to the boil. Simmer for 15 mins until cauliflower is soft, then blitz to a smooth pu

Review: Mussel Inn, Edinburgh

Ah, seafood – Scotland’s secret shame. Our waters are home to such wonderful produce. Why don’t we eat it? Exporting it just seems like such a waste. Rose Street may be famed for pub crawls, but it also acts as a convenient hotspot to showcase our natural larder to our many foreign visitors, especially during Festival time, so I dearly hoped The Mussel Inn would provide suitable evidence to suggest visitors would leave with a positive impression of our fishy treats. The al fresco area was packed as I clocked a line of 15-20 tourists trying to obtain a table on this bright Thursday evening. Thankfully, I had reservations. When you see a restaurant this busy, it really adds to the pressure: will I be waiting long between courses? Will the order be accurate? Will there be staff frantically banging into each other, struggling to cope with the volume? The menu is an extensive one and focusses heavily on shellfish. There’s an appetising array of scallop, oyster and mussel dishes t

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