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The menu called for Scottish Langoustines with Lemon Mayonnaise. Best I can tell, "Scottish"
refers to the origin of the langoustines themselves, and is not a specific dish.
Scottish Langoustines
Scottish Langoustines on a Bed of Dill
Loch Torridon Langoustines with basil, lemon and chilli salted butter
Lemon Mayonnaise
4 tbsp mayonnaise
juice of 1/2 a lemon
3 sprigs of dill, chopped
Mix all ingredients together and serve with langoustine
The menu item is "Pressed Confit of Pork Belly with Crayfish and Crackling". I had no luck finding that.
Confit of Pork Belly
Pork Belly Confit
Confit of Pork Belly with Braised Cabbage and Mash
The menu item is "Wild Mushroom and Celeriac Chausson". I had no luck finding that.
Chausson aux Champignons
Chaussons with Portobello Mushroom Filling
Bubble and squeak is a traditional breakfast dish. It's also a traditional Halloween dish.
The squeaking sounds in the skillet as it cooks are said to be the sounds of witches
and goblins as they try to escape from the heat.
British Bubble & Squeak
Classic Bubble & Squeak
Bubble & Squeak
More Bubble & Squeak recipes at the bottom.
Shoulder of Lamb Confit and Potato Torte
Trio of Welsh Lamb
Lamb Confit
Bubble And Squeak
3 unpeeled potatoes, boiled
4 c. cabbage, chopped and blanched
1/2 med. yellow onion, peeled and chopped
1 c. grated zucchini or other squash, grated
3 slices bacon, chopped and browned (save the fat)
Fresh ground black pepper to taste
Note: Squash may be omitted. Mash the unpeeled potatoes with your hands
(not too much, just smash them up). Add the rest of the ingredients, except
for the reserved bacon fat, and toss gently to mix. Heat a frying pan.
Place the bacon fat in the pan and press the mixture in on top. Brown over
medium low to medium heat until golden brown on the bottom. This will probably
take about 1/2 hour. Invert onto a plate and serve. Good with a green salad
and muffins or biscuits. Serves 4 to 6.
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Bubble And Squeak
3 tbsp. butter
1 sm. onion, chopped
2 c. shredded cabbage that has been boiled 2 min.
2 c. mashed potatoes
In heavy frying pan, melt butter, add onion and cook until tender. Add boiled
cabbage and mix well. Cook about 2 minutes. Mix in mashed potatoes and press
in pan like a pancake. Cook 5 minutes until brown. Turn and brown other side.
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Bubble And Squeak
Crumble 1 1/2 cups cold sausage, re-fry while cooking 2 1/2 pounds cabbage,
about 5 minutes, in rapidly boiling water. Take out cabbage and chop until
you have equal amount with sausage. Also make white sauce, with about 2 cups
milk, 4 tablespoons flour, season with salt, pepper, 1 or 2 drops of Tabasco,
dash only of garlic powder. Mix all together, put in 9 x 13 inch baking dish.
Cover with homemade or French bread crumbs, bake at 250 degrees until the sausage
bubbles and squeaks up through the crumbs.
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Bubble And Squeak
4 med. potatoes, peeled and quartered
1 sm. head cabbage, cut into wedges
1 lb. pork sausage links
1 tsp. salt
Dash of pepper
In kettle over high heat, in 1 inch boiling water, heat potatoes and cabbage to
boiling. Reduce heat to medium; cover and cook 20 minutes or until vegetables
are tender. Drain. Meanwhile, in covered skillet over medium heat, cook sausage
links in 2 tablespoons water for 5 minutes. Remove cover and brown sausage well
on all side. Add potatoes, cabbage, salt, and pepper to sausage; cook 5 minutes
longer or until vegetables are heated through. Yield 4 servings.
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