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21/06/2011

Duration:
1 hour, 30 minutes
First broadcast:
Tuesday 21 June 2011

It's what you're talking about before you're talking about it. Join Fred and Co as they try to make some crazy sense out of modern day Scotland.

  • Fast Food Tuesday Raspberry Recipes

    LOIN OF HIGHLAND ROE DEER WITH WARMED ANGUS BALSAMIC RASPBERRIES

    Serves 4

    900gr Saddle Of roe deer
    1 Tsp Rapeseed Oil
    Salt & Pepper
    2 Tbsp Quality Balsamic Vinegar
    250gr Scotch Raspberries



    1)Cut The deer Into 4 Portions Rub With A Little Oil & Season
    2)Seal In A Pan And Set Aside Heat Oven 200c
    3)Roast Venison For 5 Min
    4)Whilst Allowing Venison To Rest For 5 Minutes In A Warm Place scatter The berries Over The Venison And Drizzle With The Balsamic

    This keeps the optimum Vitamins and antioxidants in the Berries and the meat of choice being venison with its very low cholesterol qualities makes this an all round superb dish for keeping young healthy & beautiful outside & in. Enjoy!


    CRUNCHY RASPBERRY RIPPLE CREAM

    350gr Scottish Raspberries
    3 eggs
    100gr golden caster sugar
    280ml double cream
    Crushed meringue

    1) Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, and set aside.
    2)Line a 1 litre loaf tin with cling film
    3)Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an electric whisk is ideal or you will have a sore arm). Remove bowl from heat. Continue to whisk until completely cool; the whole process will take about 10 mins.
    4)Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, then fold in the meringue. Pour the raspberry purée over the mix in a zigzag, then gently pour into the lined loaf tin.
    5)Freeze for minimum 4 hrs and serve in slices with the remaining whole raspberries.


    CRANACHAN

    500ML DOUBLE CREAM
    3 TBSP HONEY
    2 SHOTS OF MALT WHISKY
    2 PUNNET OF FRESH RASPBERRIES
    100GR PINHEAD OATMEAL
    25GR SUGAR


    1)SOAK THE RASPBERRIES IN SOME WHISKY AND HONEY
    2)LIGHTLY WHIP THE CREAM
    3)TOAST THE OATMEAL & SUGAR UNTIL GOLDEN BROWN ALLOW TO COOL
    4)FOLD SOME RASPBERRIES, WHISKY & HONEY THOUGH THE CREAM
    5)START TO LAYER IN A GLASS RASPS, CREAM SPRINKLE OATMEAL
    6)AND THE SAME AGAIN UNTIL YOU REACH THE TOP
    7)FINISH WITH A RASPBERRY, MINT LEAF & A SPRINKLING OF OATMEAL
    8)SERVE WITH SOME SHORTBREAD

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