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Suggested Recipe
Chicken, Beetroot and Orange Salad
(Serves 4)
Preparation and cooking time: 7 minutes.
This salad looks and tastes fantastic, yet only takes minutes to prepare.
Rannoch Smokery Smoked Chicken is already cooked and the rich white meat has a wonderful smoky herb flavour which is perfectly partnered by juicy fresh oranges and toasted cumin seed.
2 tsp cumin seed
250g cooked and peeled beetroot
2 oranges, peeled and chopped
2 Handfuls of rocket
Half a Rannoch Smokery Smoked Chicken, cut into chunks
2 tsps lemon juice
1 tsp honey
3 tbsps olive oil
3 tbsps pine nuts
Preparation and cooking time: 7 minutes.
This salad looks and tastes fantastic, yet only takes minutes to prepare.
Rannoch Smokery Smoked Chicken is already cooked and the rich white meat has a wonderful smoky herb flavour which is perfectly partnered by juicy fresh oranges and toasted cumin seed.
2 tsp cumin seed
250g cooked and peeled beetroot
2 oranges, peeled and chopped
2 Handfuls of rocket
Half a Rannoch Smokery Smoked Chicken, cut into chunks
2 tsps lemon juice
1 tsp honey
3 tbsps olive oil
3 tbsps pine nuts
Toast the cumin seed in a frying pan, until just fragrant. Remove and pound in a pestle and mortar.
Mix the beetroot, orange pieces and Rannoch Smokery Smoked Chicken together in a bowl.
Make dressing by mixing lemon juice, honey and olive oil together and pour over the salad.
Toast pine nuts in a frying pan, taking care not to catch fire. Sprinkle on top of the salad and serve.
Mix the beetroot, orange pieces and Rannoch Smokery Smoked Chicken together in a bowl.
Make dressing by mixing lemon juice, honey and olive oil together and pour over the salad.
Toast pine nuts in a frying pan, taking care not to catch fire. Sprinkle on top of the salad and serve.
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Suggested Recipe
Smoked Goose with Houmos, Olives, Pepadews and
Scattered Seeds
inToasted Pita.
(Serves 2)
2 pita breads toasted
1 small tub good quality houmos
1 pack sliced smoked goose
1 tblsp chopped pitted black olives
8/10 ‘pepadew’* peppers, drained
1tblsp seed mix or pumpkin seeds
Small bunch coriander
2 pita breads toasted
1 small tub good quality houmos
1 pack sliced smoked goose
1 tblsp chopped pitted black olives
8/10 ‘pepadew’* peppers, drained
1tblsp seed mix or pumpkin seeds
Small bunch coriander
Open the pita breads and fill with all the ingredients. Scatter over some seeds and a drizzle of olive oil. Serve immediately with lemon wedges.
*Pepadew are small piquant peppers available in Jars at most supermarkets
*Pepadew are small piquant peppers available in Jars at most supermarkets
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Suggested Recipe
Halloumi and Smoked Venison
(Serves 4 as a starter)
1 pack Halloumi cheese
100g cold smoked venison
1 ripe pear
basil leaves
2 tbsp olive oil
Zest of 1 lemon
1 tbsp lemon juice
1 pack Halloumi cheese
100g cold smoked venison
1 ripe pear
basil leaves
2 tbsp olive oil
Zest of 1 lemon
1 tbsp lemon juice
Cut the cheese into 12 slices
Place a slice of pear and a basil leaf on each slice and wrap in a slice of smoked venison
Combine the olive oil, lemon juice, lemon zest, some shredded basil and a good grind of black pepper in a bowl
Place a slice of pear and a basil leaf on each slice and wrap in a slice of smoked venison
Combine the olive oil, lemon juice, lemon zest, some shredded basil and a good grind of black pepper in a bowl
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Suggested Recipe
Smoked Carpaccio Crostini
(Serves 4)
Preparation and cooking time: 10 minutes.
These crostini are an appetising mix of tender thin slices of finest Scotch beef and rich beetroot and orange chutney. They make quite a substantial delicious pre dinner canape or as a starter with a salad garnish. They are easy to make and all the ingredients can be stored in the cupboard or freezer, so you’ll never be caught out again if unexpected guests turn up or people are hungrier than expected!
1 baguette
olive oil
garlic clove, cut in half
Rannoch Smokery Beetroot and Orange Chutney
1 Avocado
Rannoch Smokery Smoked Carpaccio
Preparation and cooking time: 10 minutes.
These crostini are an appetising mix of tender thin slices of finest Scotch beef and rich beetroot and orange chutney. They make quite a substantial delicious pre dinner canape or as a starter with a salad garnish. They are easy to make and all the ingredients can be stored in the cupboard or freezer, so you’ll never be caught out again if unexpected guests turn up or people are hungrier than expected!
1 baguette
olive oil
garlic clove, cut in half
Rannoch Smokery Beetroot and Orange Chutney
1 Avocado
Rannoch Smokery Smoked Carpaccio
Cut the baguette into slices.
Heat the oil in frying pan, add the sliced bread and cook on both sides, till golden brown.
Rub toasted bread with a cut side of garlic to give a subtle garlic flavour.
Spread Rannoch Smokery Beetroot and Orange Chutney liberally on toast, add a slice of avocado and top with half a slice of Rannoch Smokery Smoked Carpaccio and serve.
Heat the oil in frying pan, add the sliced bread and cook on both sides, till golden brown.
Rub toasted bread with a cut side of garlic to give a subtle garlic flavour.
Spread Rannoch Smokery Beetroot and Orange Chutney liberally on toast, add a slice of avocado and top with half a slice of Rannoch Smokery Smoked Carpaccio and serve.
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Suggested Recipe
Smoked Cheese And Avocado Quesadillas
Place a corn tortilla on a hot non stick frying pan. Place cubes of Rannoch Smokery Smoked Brie on half the tortilla, then top with chopped avocado, Rannoch Smokery apple and chilli jam. Fold over and cook till cheese starts to melt.
Flip over and cook the other side till cheese is gooey and serve.
Flip over and cook the other side till cheese is gooey and serve.
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Suggested Recipe
Smoked Chicken, Rice and Pak Choi Soup
(Serves 4)
1 onion, finely chopped
Olive oil
150g Frozen Peas
170g Risotto Rice
1/2 Rannoch Smoked chicken skinned chopped
2 Pak Choi finely shredded
Grated Parmesan
1 onion, finely chopped
Olive oil
150g Frozen Peas
170g Risotto Rice
1/2 Rannoch Smoked chicken skinned chopped
2 Pak Choi finely shredded
Grated Parmesan
Cook the onion in the oil until it starts to soften. Puree the peas in a food processor. Add the risotto rice to the pan and stir. Pour in the stock and the pureed peas and cook for 20 min
After 10 minutes add the chicken and then 2 minutes before the end add the pak choi. Season with black pepper and add some grated parmesan
After 10 minutes add the chicken and then 2 minutes before the end add the pak choi. Season with black pepper and add some grated parmesan
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Suggested Recipe
Smoked Duck Chinese Rolls
(Serves 4)
Preparation and cooking time: 15 minutes.
Peking Duck Rolls are very popular in China, but even the Chinese don’t try and make Peking Duck which is a complicated procedure of marinating and drying the duck. Far easier is to buy some cooked duck from the local roast duck shop. Rannoch Smokery Smoked Duck has a wonderful rich smoky flavour which goes brilliantly with the aromatic Chinese sauce and the cucumber and spring onions add a refreshing crunch.
Even better you can get your guests to make their own - put all the ingredients on a table and invite them to roll!
1 tsp toasted sesame oil
1 tbsp sunflower oil
6 tbsp hoi sin sauce
5 tbsp caster sugar
1 tbsp dark soy sauce
100 mls water
1 tbsp cornflour
12 Chinese pancakes for duck - buy from the Chinese supermarket, or persuade your local Chinese restaurant to sell you a packet
100g Rannoch Smokery Smoked Duck, cut into thin strips
half a cucumber, cut into thin strips
2 spring onions, cut into thin strips
Preparation and cooking time: 15 minutes.
Peking Duck Rolls are very popular in China, but even the Chinese don’t try and make Peking Duck which is a complicated procedure of marinating and drying the duck. Far easier is to buy some cooked duck from the local roast duck shop. Rannoch Smokery Smoked Duck has a wonderful rich smoky flavour which goes brilliantly with the aromatic Chinese sauce and the cucumber and spring onions add a refreshing crunch.
Even better you can get your guests to make their own - put all the ingredients on a table and invite them to roll!
1 tsp toasted sesame oil
1 tbsp sunflower oil
6 tbsp hoi sin sauce
5 tbsp caster sugar
1 tbsp dark soy sauce
100 mls water
1 tbsp cornflour
12 Chinese pancakes for duck - buy from the Chinese supermarket, or persuade your local Chinese restaurant to sell you a packet
100g Rannoch Smokery Smoked Duck, cut into thin strips
half a cucumber, cut into thin strips
2 spring onions, cut into thin strips
Mix the sesame oil, sunflower oil, hoi sin sauce, caster sugar, dark soy sauce and water together. Heat until the sauce mixture starts to bubble.
Mix the cornflour in a small bowl with water and add to the sauce, until thickened.
Warm the pancakes in a microwave or in a Chinese steamer to heat them through.
Spread the warm sauce onto each pancake, then add strips of Rannoch Smokery Smoked Duck, cucumber and onions and roll up tightly and serve immediately.
Mix the cornflour in a small bowl with water and add to the sauce, until thickened.
Warm the pancakes in a microwave or in a Chinese steamer to heat them through.
Spread the warm sauce onto each pancake, then add strips of Rannoch Smokery Smoked Duck, cucumber and onions and roll up tightly and serve immediately.
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Suggested Recipe
Smoked Goose And Papaya Salad
(Serves 4)
1 tsp soy sauce
2 tsps grated ginger
1 tbsp brown sugar
1/2 tsp roasted cumin seeds
1 tsp chopped red chill
half Rannoch Smokery Smoked Goose, cut into chunks
100g roasted peanuts
1 papaya, peeled and chopped
1/2 cucumber, chopped
handful of mint leaves, roughly torn
1 tsp soy sauce
2 tsps grated ginger
1 tbsp brown sugar
1/2 tsp roasted cumin seeds
1 tsp chopped red chill
half Rannoch Smokery Smoked Goose, cut into chunks
100g roasted peanuts
1 papaya, peeled and chopped
1/2 cucumber, chopped
handful of mint leaves, roughly torn
Mix soy sauce, grated ginger, sugar, roasted cumin and chilli in a large bowl and stir until sugar dissolved.
Toss segments of Rannoch Smokery Smoked Goose in dressing.
Add peanuts, peeled papaya, cucumber diced and handful of mint leaves and serve.
Toss segments of Rannoch Smokery Smoked Goose in dressing.
Add peanuts, peeled papaya, cucumber diced and handful of mint leaves and serve.
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Suggested Recipe
Smoked Prosciutto and Mango Salad
(Serves 2 as a starter or light lunch)
100g Prosciutto
1 large mango removed from stone and cut into strips
125g ball mozzarella torn into strips
Handful of basil leaves
3 tbsp olive oil
1 tsp honey
2 tbsp lemon juice
100g Prosciutto
1 large mango removed from stone and cut into strips
125g ball mozzarella torn into strips
Handful of basil leaves
3 tbsp olive oil
1 tsp honey
2 tbsp lemon juice
Whisk together the olive oil, honey and lemon juice to make a dressing.
Combine the mango, mozzarella and basil leaves in a large bowl.
Divide the salad between two bowls, top with the prosciutto slices and serve with the
dressing
Combine the mango, mozzarella and basil leaves in a large bowl.
Divide the salad between two bowls, top with the prosciutto slices and serve with the
dressing
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Suggested Recipe
Smoked Venison Penne
(Serves 4)
Preparation and cooking time: 20 minutes.
250g Penne pasta
1 tbsp olive oil
2 shallots, chopped
150g mushrooms, sliced
1 garlic clove, chopped
100g Rannoch Smokery Cold Smoked Venison, cut into strips
2 egg yolks
125 mls (5 fl oz) double cream
Handful of flat leaved parsley
25 g (1 oz) parmesan cheese
Preparation and cooking time: 20 minutes.
250g Penne pasta
1 tbsp olive oil
2 shallots, chopped
150g mushrooms, sliced
1 garlic clove, chopped
100g Rannoch Smokery Cold Smoked Venison, cut into strips
2 egg yolks
125 mls (5 fl oz) double cream
Handful of flat leaved parsley
25 g (1 oz) parmesan cheese
Heat the olive oil in a large frying pan, add shallots, mushrooms and garlic and fry till shallots are cooked and golden
Toss in strips of Rannoch Smokery Cold Smoked Venison, take the pan off the heat.
In the meantime, cook the pasta according to the pack instructions. Mix the cream and the egg yolks in a bowl and season to taste.
Add the egg and cream mixture to the shallots and mushrooms, then toss in the drained pasta.
Add chopped parsley and stir through
Garnish with some extra Rannoch Smokery Cold Smoked Venison, and top with grated parmesan cheese.
Toss in strips of Rannoch Smokery Cold Smoked Venison, take the pan off the heat.
In the meantime, cook the pasta according to the pack instructions. Mix the cream and the egg yolks in a bowl and season to taste.
Add the egg and cream mixture to the shallots and mushrooms, then toss in the drained pasta.
Add chopped parsley and stir through
Garnish with some extra Rannoch Smokery Cold Smoked Venison, and top with grated parmesan cheese.
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Suggested Recipe
Smoked Venison, Rocket and Cream Cheese Roulade
Makes 20 canapes
200g Cold Smoked Venison
200g Cream cheese
100g fresh rocket
2.5 fl oz double cream
Freshly ground salt and pepper
200g Cold Smoked Venison
200g Cream cheese
100g fresh rocket
2.5 fl oz double cream
Freshly ground salt and pepper
Roughly chop the rocket and mix well with the cream cheese and cream. Season well.
Lay the slices of smoked venison on a sheet of cling film, overlapping slightly so that the number of slices make a square equivalent to the length of the slices. This may be easiest done as two squares.
Spread the cream cheese mixture on the bottom 2/3rds of the squares and roll into a roulade,
pulling back the cling film as you go.
Chill for a couple of hours and cut into 1/2 inch pieces.
Lay the slices of smoked venison on a sheet of cling film, overlapping slightly so that the number of slices make a square equivalent to the length of the slices. This may be easiest done as two squares.
Spread the cream cheese mixture on the bottom 2/3rds of the squares and roll into a roulade,
pulling back the cling film as you go.
Chill for a couple of hours and cut into 1/2 inch pieces.
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