Hogmanay Festivities

Hogmanay (New Years Eve) is a time for celebration and warmth, feasting and joyousness.

As a Scot, this is one of my favourite festivals and in the past this was far more celebrated here than Christmas. I am always fascinated by what kinds of food people eat.

Growing up, my mum would always buy a small turkey and we'd have a smaller, less extravagant version of our Christmas dinner. Personally, now that I have a family of my own I like to have a ham at this time. I think hams, or nut loaves for the vegetarians among us, are far more apt than a turkey, given that turkey is not a native bird to the UK/Europe.

I have watched a ridiculous amount of food shows this month, in prep for Christmas and New Yer and must admit that I really enjoyed Nigel Slater's 12 nights of Christmas. He had some lovely meals on display.

I do find that all the extravagance of this time of yer can be very tiring, so I try not to go overboard. I'm not a natural fan of cream as it is but I do love roast potatoes (probably because they are a rare treat), Camembert, and gravy are probably the most fattening things I would go for, other than a good cake/trifle.

I tend to cook the ham in a pot of water, as a soup, then take it out, add jam or honey and pop it in a hot oven for 20-30 minutes, depending on the size of it. We will probably serve it with roast potatoes, seasonal veg, gravy and a dollop of redcurrant jelly, or some other fruity condiment.

Personally, I find that I would eat a lot more if we had a buffet rather than a meal, I graze and eat a lot more than I would with a meal. This is just a personal thing though :D

People tend to think of December as a carby time of yer but this month has apples, clementines, cranberries, chestnuts, sprouts, cabbage, horseradish, celeriac, kale, pomegranate, satsumas and swede/turnip. There are a lot of fresh flavours, a lot f fresh fish and game.

This is also a great time of year to dig into your condiments/preserves. I love mustard and sharp jellies/jams/marmalades to accompany meals/pop on sandwiches.

Merry Christmas and Happy New Year xx



On another note, I have written 3 books. 2 are part of a series set in Scotland about the Sidhe, fairy folk. Available on kindle and in paperback: The Island of the Mist is book 2 The Stone in the Sword is book 1 The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats: The Wolf, the Witch and the Coffin

Seasonal in October

October is a very abundant time of the year and while most people turn to pumpkins for the festivities, why not have a look at some other flavoursome vegetables, such as celeriac, wild mushrooms and cabbage?

Celeriac is the root base of a celery plant. It is unlike the celery stalk is many ways, from flaour, texture to scent. Personally, I can't eat celery but I love celeriac. Mixed in with potatoes as a mash or as a bed on which you cook your sea bass/duck etc. Have a go at this roast celeriac with marsala recipe.

Wild mushrooms are especially abundant this year and are packed with nutty goodness. How about this sauted wild mushrooms recipe?

Cabbage is exceptionally good for you. It can also be wonderfully tasty. It is inexpensive and very easy to cook, is highly versatile and really adds another dimension to a meal. One of my favourite meals is Bubble n Squeak.

Fruits this month include apples and sloe, and there is an abundance of game for a truly hearty variety in October.

On another note, my second book, The Island of the Mist, is now available on both Kindle and paperback formats:

Kindle: http://www.amazon.co.uk/Island-Mist-Kingslayer-Series-ebook/dp/B0092TUS7U/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1346945410&sr=1-2

And paperback: http://www.amazon.co.uk/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346506656&sr=1-2

and in the US: http://www.amazon.com/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346946271&sr=1-2&keywords=the+island+of+the+mist

And you can still obtain the first book, The Stone in the Sword: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

Seasonal foods in June and July

I am a bit proponent of eating seasonally and getting free food where you can. My husband fishes and we often go (when in season) mushroom picking, berry hunting and getting as much free food as possible!

At this time of year we are particularly lucky with the variety of foods currently in season. Food is fresh and tactile and very, very healthy :D

Seasonal foods in June:
http://healthyeating.knoji.com/seasonal-foods-in-june/


Seasonal foods coming into July:
http://food-nutrition.knoji.com/whats-in-season-in-july/


As you will see, Mackerel is in season. This fish is very good for you, being an oily fish packed with Omega 3. Berries are coming into season now and many can be picked for free, you just know where to find them.

Something else I love at this time of year is light lunches, with pitta breads lightly toasted, hummus and black olives!

Enjoy the feast of summer!

My book is now available in paperback as well as Kindle now.
Kindle: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

Paperback: http://www.amazon.co.uk/The-Stone-Sword-N-Roy/dp/1477466347/ref=tmm_pap_title_0/279-1528994-5900510?ie=UTF8&qid=1327179005&sr=1-3

What's in Season in December

December may appear at first glance to be a sparce month for flavours but this is completely not the case.

Cabbage, clams, clementine, goose, horseradish, kale, jerusalem artichoke, salsify, mussels, oysters, parsnip, pomegranate, swede, satsuma, truffle, sea bass, venison, wild duck and winkles are all in season at the moment.

You can still get:
Cranberries, apples, partridge, brussel sprouts, pumpkin, scallops, chestnut, celeriac and turkey this coming month.

Celeriac, the root of the celery, is a wonderful root vegetable. I cannot stand celery myself but a celeriac soup sets me up for the day.

1 celeriac
1 large leek
1 med potato
2 pints stock (veg or chicken, or 1 of each)
2-3 larges cloves garlic

Fry off veg in a drop of oil before adding sock, bring to boil then simmer until all veg soft (about 15-20 mins). Stand for a minute or two to cool off enough to blitz in liquidiser or with hand blender, return to heat for a min and serve. This lovely soup is silky smooth and doesn't require cream, so it's very healthy too. Enjoy!

End October with Rabbit

Rabbit is rapidly falling back into favour with people as more and more chefs choose this delicate meat over chicken and pork. It is a sustainable meat and while we may feel a bit bad eating thumper, this is one meat that is far more ethically sound than almost any other form. As part of the 'game' group, it is currently in season.

Thankfully not available in supermarkets, this is one meat you want a good butcher to look at. Miximatosis almost wiped out UK populations in the 1980’s and this is when rabbit fell out of favour. A horrific disease, rabbit cannot be eaten if it is tainted with this killer. For this reason, a qualified butcher must look at the rabbit, especially at it’s liver, to make sure there are no signs of the disease. They can then prepare the healthy meat for selling.

This is also a meat that is not taken to an abattoir, and is killed in the most humane way possible – by the hunter upon being caught. A swift and clean kill. For this reason, rabbits will and should never be sold by the supermarket.

How to cook
One of the best ways to cook rabbit is to casserole – or a one pot meal if you like.

1 onion, 1 carrot, 1 leek, 12 prunes, knob butter, 1 pint chicken stock, 1 glass white wine, bouquet garni.
Bouquet garni can be any 3-4 herbs, usually tied together with string or placed in a muslin bag. For this particular dish, a sprig of thyme, sage and a bay leaf would work.

Brown off rabbit in butter in your casserole pot/dish. Add leek, onion, carrot, wine, stock and bouquet garni, cook for a ½ hour. Add the prunes. Cook for a further hour. Serve with potatoes.

For more recipes, check out the BBC Food page

October

Firstly, I must apologise for the delay in putting something up. It has been one of those years – death, car accidents, weddings etc. A real roller coaster. Sincere apologies for not taking some time to write a few items for my blog.

Onwards and upwards…

October is a festive month for many and a real feast for seasonal foods. It is the month of game and root vegetables, as well as beer :D
The seasonal foods include:

Celeriac
Pumpkin
Wild Mushrooms
Apples
Truffles
Swede
Cabbage
Medlars
Kale
Grouse (and other poultry such as pheasant, partridge)
Venison
Scallops (also oysters, mussels, winkles)
Sea Bass
Berries are still in season (particularly sloe but you may be lucky enough to get raspberries too)
Swiss Chard
Leeks
Sweet Potatoes

Butternut squash is heading out of season, as are:

Figs
Pears
Globe Artichokes
Mackerel
Plums etc.

There are a few other squashes that hang around – you’ll see them on market stalls and in supermarkets/greengrocers. As this year has been a very odd one, with hot and cold patches where they shouldn’t be, meteorologically speaking :D, some fruit/veg has lasted better than others, and some haven’t yet shown their heads. In Scotland, tomatoes have had a really bad year, some plants yielding few, if any.

A few orange varieties have started to appear again, so you know Hallowe’en is nearby.

As the wheat and barley is cut in mid Sept, I often think of October as the month for baking more than any other month. Why not try baking some fresh bread for yourself, no cheating with a bread-maker :D

Seasonal accompaniments

April is in bloom in the highlands and there are many flavours coming into season.

Lamb is now on the menu, as are sardines, oysters, rocket, venison is still in season, cockles, morel mushrooms, watercress and spring onions. Another flavoursome ingredient coming into season is wild garlic. This lovely herb can be used raw or cooked, as a garnish or part of a cooked/uncooked meal. have a look at this article for more on this useful and versatile ingredient: http://guides.wikinut.com/Wild-Garlic/-bu6j0_7/

The main focus for this blog is a word on what to put with what. Foods that grow/ripen/mature at the same time often go together, and ones that grow together usually do.

So what to have with the wild garlic mayo in the recipe above? What about lamb, or the morel mushrooms for vegetarians. Just as berries are a great accompaniment for duck at the end of August, so too are morels lovely with watercress.

Enjoy :D

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin