THE following recipes have been supplied to Greener Scotland from chefs Tom Kitchin and Roy Brett.
Scottish Girolles on Toast with Poached Egg and Chorizo (serves 4) – supplied by Tom Kitchin for Greener Scotland
1 teaspoon vegetable oil
300g girolles (mushrooms), cooked
10 flat-leaf parsley leaves
2 sprigs of thyme, plus extra for garnish
1 tablespoon chopped chives
2 shallots, finely chopped
2 garlic cloves
100g chorizo, cut into thin strips
4 slices of thick crusty bread
100ml white wine vinegar
Salt and pepper
To prepare the mushrooms
1. Heat a frying pan and add the vegetable oil. Add the girolles and cook them until golden. Then add the parsley, thyme, chives, shallots and one finely sliced garlic clove. Lastly mix in the chorizo and season with salt and pepper to taste.
2. Meanwhile, grill the bread till crisp and rub with the other garlic clove, cut in half. Drizzle with oil.
To poach the eggs
1. Bring a large pan of water to the boil. Add the vinegar and stir to create a whirlpool effect. Crack each egg into a separate cup, then pour the eggs into the water and poach for about three minutes.
2. Remove the eggs from the pan with a slotted spoon and drain well before serving on top of the girolles.
Loch Duart Whisky Smoked Salmon with Pink Grapefruit and Fennel Salad (serves 4) – supplied by Roy Brett for Greener Scotland
8 slices smoked salmon
1 pink grapefruit (segmented)
1 bunch of coriander
1 bunch sliced baby fennel
For the dressing
A good dram of your favourite whisky
1 tbsp muscovado sugar
1 tbsp white wine vinegar
1. Place the sliced baby fennel into iced water and set aside.
2. Squeeze the grapefruit into a pan, adding the whisky, vinegar and sugar.
3. Reduce slightly before lifting off the heat and setting aside.
4. Lay the pre-cut salmon on the plate.
5. Take the fennel out of the iced water, pat dry.
6. Fold the segments and the fennel into the dressing with a little coriander.
7. Place on the plate with a little more dressing and coriander to finish.