My cooking lately has all been about foreign flavours with the best of Scottish produce. Above you’ll see Scottish scallops with black pudding, cauliflower purée and grated chorizo. Served on black slate I thought it made for a visually stunning dish.
The chorizo comes from Peelham Farm who if you know me at all by now you’ll be aware I am a huge fan of. The dish itself its a great dinner party starter that looks the business even though the cooking involved is pretty simple.
Another foreign flavour dish with local flavour I tried recently was buffalo madras. Using buffalo from the now famous Steven Mitchell in Fife made this curry with ribeye steaks in less than 30 minutes. Using a wok the dish is cooked on a base of onion, garlic, ginger and chilli with cardamom, cinnamon and turmeric adding depth. Finished with a touch of garam masala it comes together using tomato pasta a little water and coriander. Simple cooking with awesome flavour.
The point of all of this though is that using the best of what’s on our doorstep we can enjoy food with flavours that transport us to any corner of the globe