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Thursday 22nd March 2018 We will be featuring on Radio Scotland 'Kitchen Cafe' today at 1:30pm.  Ghillie Basan visited us last week to see our garlic crop just emerging from the ground ...more

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Really Garlicky Recipes

Shoot (Scape) Salade Nicoise

If any of the ingredients listed in the recipe are available to buy online they are listed at the bottom of the page

12 oz (350 g) red ripe tomatoes
4 oz (110g) rocket, stalks removed
½ small cucumber, cut into smallish chunks
1 lb (450 g) new potatoes, cooked and sliced
4 oz (110 g) Really Garlicky Shoots
4 shallots, peeled and finely chopped
2 x 200 g tins tuna fish in oil, well drained
2 large hard-boiled eggs, peeled and quartered
2 oz (50 g) anchovy fillets
2 oz (50 g) black olives
1 tablespoon chopped fresh parsley

For the vinaigrette dressing:

1 level teaspoon Maldon sea salt
1 clove really garlicky garlic, peeled
1 rounded teaspoon mustard powder
1 tablespoon wine or balsamic vinegar
6 tablespoons extra virgin olive oil
2 tablespoons finely chopped fresh herbs (chives, tarragon, parsley, basil, chervil or mint, for example); if using fresh oregano and thyme, use just ½ teaspoon each in the mix
freshly milled black pepper

To make the vinaigrette dressing, pound the garlic and sea salt in pestle and mortar into a smooth paste. Next add the mustard powder, work that in, then add the vinegar and some freshly milled black pepper and mix thoroughly until the salt dissolves. Finally, add the olive oil. Now stir the herbs into the vinaigrette. Just before you dress the salad, pour everything into a screw-top jar and shake vigorously so it's thoroughly blended.

For the salad, begin by preparing the Shoots. Trim the ends and plunge them into a saucepan of boiling water and cook for 4 minutes. Refresh in cold water and drain. Place the tomatoes in a bowl, pour boiling water over them, then, after 1 minute, drain and slip off their skins. Now cut each tomato in half and scoop out the seeds. Now cut each tomato into quarters. Then, in a large salad bowl, arrange the tomatoes, rocket leaves, cucumber, potatoes, Shoots and chopped shallots in layers, sprinkling a little of the dressing in as you go. Next arrange chunks of tuna and egg quarters on top, then arrange the anchovies in a criss-cross pattern, followed by a scattering of olives, the chopped parsley and a final sprinkling of dressing.
Serves 4-6 as a light lunch

   Scottish Garlic Scapes - OUT OF SEASON


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    Highlands and Islands Food and Drink Winner 2008    Quality Food Award Winner 2008     Great Taste Gold Award Winner    Waitrose Made in Britain Award Winner    

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  Finalist in Scottish Rural Awards - winner to be announced in March 2018 Quality Food Awards ‘Local Category’ Winner 2008 with Eazy Garlic ... more

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