JAMIE Bell, head chef at The Edinburgh Minto Hotel, gets this week’s feast started, plus three recipes from James Davie, head chef at the Elphinstone Hotel in Biggar
Jamie’s Taste of Paradise, serves 8-12
300g of desiccated coconut
Half vanilla pod
1 tin of condensed milk
200g of icing sugar
100g dark chocolate
100ml coconut milk
600g full fat cream cheese
Half vanilla pod
200g desiccated coconut
50ml coconut milk
230g castor sugar
100g desiccated coconut
Quarter tin condensed milk
70g icing sugar
40ml coconut milk
150g dark chocolate
50g white chocolate
Put the chocolate in a bowl into a bain marie to melt. Line a tray with greaseproof paper and put a ring/mould on top. Mix the rest of the ingredients together thoroughly.
Press mixture into bottom of ring. Pour chocolate on top of coconut mixture, spread evenly. Leave to chill in the fridge.
Mix all ingredients together. Spread evenly on top of base. Chill in fridge for 6-8 hours.
Melt white and dark chocolate in a separate bain maries.
Mix the rest of ingredients together thoroughly. Shape into small balls then put in fridge to chill.
Dip into the melted dark chocolate and refrigerate for half an hour. Put white chocolate into piping bag and drizzle vigorously back and forth over chocolate-covered balls. Place balls around decoratively and serve.
And here’s another three dishes from James Davie, head chef at the Elphinstone Hotel in Biggar
Grill the mushroom and the slice of black pudding. When the black pudding is cooked through top with a slice of goats cheese and bake in the oven at 180 degrees for 3-4 minutes until the cheese is soft and runny and finish with a red onion chutney
Loin of Tuna with a Guacamole-style Salad
Fresh tuna steak
Take the tuna steak and season on both sides with a little salt and pepper and a rub of olive oil, then grill on each side for 3 minutes. Slice the tomato, avocado and red onion, arrange the tomato in a circle on the plate with a little chilli on it then put the red onion and avocado on top then finally the tuna and finish with a squeeze of lime
Take a pork tenderloin (fillet), remove all the fat and sinew and cut into inch size strips, fry in a hot pan with strips of smoked bacon for about 4-5 minutes then add half a tablespoon of Dijon mustard.
Add a drop of white wine then double cream until the sauce has thickened.