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Magical Events, Shopping and Festive Fun in the Heart of the City
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Posted on 29/11/2016
Starter from Jak O’Donnell, owner and chef at The Sisters Kelvingrove
Blaggis Bon bons with a festive jewelled compote (serves 4)
For the bon bons:
2 slices of local Haggis
2 slices of local Black Pudding
1 egg (beaten)
For the compote:
1 jar Arran apple & ale chutney
Seeds from 1/2 pomegranate
1/2 pear chopped
1 tbsp finely chopped chives
1/4 tsp finely chopped sage
1. Mix haggis and black pudding roughly by hand
2. Mould into balls & dip in egg
3. Roll in breadcrumbs
4. Bake at 180°C or gas mark 5 for 20 minutes or fry at 165°C for 3 – 4 minutes
5. Mix chutney with chopped pear, pomegranate & chopped herbs together.
Dessert from Helen Vass, pastry chef at Number 16 and Dulce by Helen Vass, and winner of The Great British Bake Off Crème De La Crème
Christmas chocolate tart
For the sweet pastry:
280g plain flour
90g icing sugar
30g ground almonds
1 egg (beaten)
For the chocolate filling:
200g dark chocolate
175ml double cream
90g egg (approximately 2 eggs)
To make the pastry:
Rub the butter and flour together until the mixture reaches a sandy consistency. Add the sugar. In a separate bowl, whisk the egg and then add to the pastry. Mix together to form the pastry without overworking it.
Wrap the pastry in cling film and place in the fridge for at least 30 minutes to rest.
Once the pastry has rested, take out the fridge and roll out on a lightly floured surface and line a 20cm tart ring. Blind bake for around 15 minutes at 180°C.
To make the chocolate filling:
Pre-heat the oven to 180°C.
Melt the chocolate in a bain-marie.
In a separate pot, heat the milk and cream together but do not boil.
Pour the milk and cream over the whisked eggs gradually.
Pass the egg mixture through a sieve and pour over the chocolate. Mix well until combined.
Pour the chocolate mixture into the tart case and place in the oven. Turn the oven off and leave the tart in the oven for 45 minutes.
Take the tart out the oven and leave to cool.
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