There’s plenty on your plate this weekend as we bring you two recipes by Jonny Dunbar, head chef at Ducks fine dining restaurant at Kilspindie House in Aberlady, East Lothian
Seared scallops, slow roasted pork belly, apple risotto, runny black pudding
240g cooked pork belly, cut into 8 slices
4 large scallops
1 onion, finely diced
2 cloves of garlic, minced
340g vialone rice
110ml white wine
1.2l boiling vegetable stock
1 tablespoon chopped parsley
100g grated parmesan
3 Granny Smith apples, peeled and finely diced
250g black pudding, diced
450ml chicken stock
Salt and pepper
Bring the chicken stock to the boil and add the black pudding and butter.
Cook until the black pudding is starting to break up. Blitz in a processor until smooth then pass through a fine sieve, check seasoning and keep warm.
Melt the butter in a saucepan and cook the onion and garlic until soft but not coloured, add the rice and continue to cook, ensuring all the grains are coated in the butter.
Add the wine and allow to reduce, then start adding the stock, one ladle at a time. When all the stock has been absorbed add the apples.
Finish off by adding the grated parmesan and chopped parsley. Check seasoning.
Reheat the pork belly, skin side up, under a medium grill until the crackling crisps up.
In a hot non-stick pan cook the scallop for approx 45 seconds each side.
400g strawberries, stalks removed
125g rhubarb yoghurt
1 tablespoon honey
4 egg whites
225g caster sugar
In a mixing bowl whisk the egg whites until the stiff peak stage and slowly add the caster sugar, whisking all the time.
Pipe small rounds onto silicon paper and bake at 110C for between 90 minutes and two hours. Mix the mascarpone, yoghurt and honey until smooth.
Finally, break up the meringues and pile into a serving dish together with the raspberries and the mascarpone mixture.
Also on the menu is this offering from the team at Stac Polly in the New Town’s Dublin Street and the Old Town’s St Mary’s Street
Smoked Salmon and Arbroath Smokie Roulade with Wasabi Mayonnaise
1 Arbroath Smokie, skinned, boned and flaked
8 slices good quality smoked salmon
1 lemon, squeezed
3 sprigs fresh dill
Salt and pepper to taste
Mix Smokie, lemon juice and mascarpone to a light mixture. Season to taste, then fold in fresh dill.
Leave in fridge to firm for 30 minutes.
Place smoked salmon slices overlapping on a base of cling film.
Add quenelles of smoked fish mixture on top of the slices. Roll the slices to make the roulade, forming a cylinder shape. Tie tightly at both ends and refrigerate for 2-3 hours.
1 teaspoon of wasabi
Pinch of saffron
Half a squeezed lemon
Fold together and taste.