Recipes from Gourmet Glasgow: A Second Helping

Roasted Loin of Roe Deer,

Caramelised Shallots and Stoved Potatoes with a Raspberry and Beetroot Sauce

From The Mariner

• 25ml olive oil
• 3 sticks celery, finely diced
• 1 leek, finely diced
• 1 carrot, finely diced
• 1 onion, finely diced
• 3 litres game or veal stock
• 1 glass of red wine
• 6 fresh baby beetroots, cooked
• 1kg new potatoes
• a bunch of chives, chopped
• 75g butter
• 8 large shallots
• peeled
• 100g sugar
• 100ml water
• 4 x 200g pieces of roe deer
• 1/2 a punnet of fresh raspberries
• salt and pepper, to taste
• a handful of fresh thyme or rosemary, chopped

Warm 2 tablespoons of the olive oil in a pan, add the celery, leek, carrot and onion and sauté on a low heat for 10 minutes. Add the stock, bring to the boil, reduce the heat and simmer for approximately 2 hours. Add the red wine and reduce the liquid by half.
Peel the beetroots then cut half of them into fine dice and the other half into bite-sized pieces.
Boil the new potatoes in seasoned water until cooked. When they have cooled enough, crush them down using your hand and place on a roasting tray. Add the salt, pepper, chopped chives and 60g of the butter. But the potatoes in a hot oven (200°C) for 6 minutes, until crispy and coloured, then arrange them in metal rings to shape them.
Place the shallots, sugar and 100ml of water in a small pan and caramelise the shallots by cooking gently in a little olive oil for 12-15 minutes.
Season the venison and then seal it in a hot pan with the remaining olive oil. Put it in the oven (180°C) and cook for 4-5 minutes until pink. Remove the meat from the oven and leave it to rest for 3-4 minutes before carving each piece into several slices.
Put the diced beetroot in to the vegetable sauce, add the butter and still until the sauce has thickened before adding the raspberries.
Heat up the remaining chunks of beetroot in a small pan.

To serve, put the potatoes in the centre of a plate, add the venison slices, the caramelised shallots and reheated beetroot then pour the sauce round the place and garnish with some fresh herbs.

Scallops and King Prawns à la Sorrentine

From Planet Uno

• a splash of extra virgin olive oil
• 1 clove of garlic, finely chopped
• 3 red chillies, deseeded and finely chopped
• 1 red pepper, deseeded and finely chopped
• 1 yellow pepper, deseeded and finely chopped
• 16 scallops, corals and muscles removed
• 16 king prawns
• 150ml white wine
• 12 cherry tomatoes, halved
• 25g fresh oregano, finely chopped
• 25g fresh basil, finely chopped
• a bunch of wild rocket leaves, to garnish

Heat the olive oil in a frying pan and gently fry the garlic, chillies and peppers for 5 minutes until soft but not coloured. Add the scallops and king prawns to the pan and cook for 1-2 minutes on each side.
Add the white wine to deglaze the pan and boil for 2-3 minutes then stir the cherry tomatoes and herbs and allow them to heat through. Garnish the fish with wild rocket leaves.
This is best served with saffron rice blended with a selection of sautéed vegetables, such as courgettes, peppers and onions.