Martin Wishart Who's Who and Recipes

Martin Wishart runs two spectacular restaurants - Restaurant Martin Wishart and  Martin Wishart at Loch Lomond - as well as a Cook School where you can practice your own culinary skills. Scotland's vibrant capital city of Edinburgh is home to two of these establishments while the third can be found on the stunning shores of Loch Lomond at the Cameron House Hotel. The acclaimed chef has also been named AA Chef of the Year 2010.




Who past or present would you like to cook a meal for and why
I always love to cook a meal for anyone, I think it is one of the reasons I decided to cook.

Have you ever been really nervous about cooking for anyone
I was nervous when I cooked for 200 people for the formula 1 in Singapore, it was a great adrenaline rush but the kitchen I had to work in was in itself a challenge.

Where or from whom did you get your desire to become a chef
I have always loved food and from a young age I loved when my mother cooked. I also always liked to cook for my friends.

Quick and easy meal after service
I love a good spicy curry.

Where is your favourite restaurant in Scotland and why
I love taking my foreign friends to Gleneagles, it is such a grand hotel and they offer a great Sunday lunch.

What would you say is your signature dish
My lobster soufflé or my Ceviche of Halibut.

Which celebrity chef would you most like to cook for you
I would love to cook for Rene Redzepi from Copenhagen he is a great chef.

What gadget could you not live without in your kitchen
My favourite knife.

What is your favourite Scottish ingredient
Scallops and langoustines. They are just so delicious in Scotland.

Who is your favourite Scottish supplier
My favourite Scottish supplier is Braehead foods, we get fantastic game from him all locally sourced.

Give three words that sum you up as a chef.
Passion, perfectionist and impatient

What made you join EatScotland
I joined EatScotland because I am like them a great believer and supporter of our local chefs and produce.

What do you feel EatScotland will add to your business
I feel EatScotland is a great ambassador for Scotland and opens Scotland to the world.

Cook School by Martin Wishart
14 Bonnington Road
Edinburgh EH6 5JD
Telephone: +44 (0)131 555 6655
Email: info-cookschool.co.uk


Martin Wishart at Loch Lomond
Cameron House
Loch Lomond
Glasgow G83 8QZ
Telephone: +44 (0)1389 722504
Email: info-mwlochlomond.co.uk

Restaurant Martin Wishart
54 The Shore
Leith
Edinburgh EH6 6RA
Telephone: +44 (0)131 553 3557
Email: info-martin-wishart.co.uk


Web: www.martin-wishart.co.uk

Martin has provided EatScotland with recipes for a three course feast with a true Scottish flavour.

Starter - Martin Wishart Smoked Organic Salmon with Pickled Cucumber and Crème Fraiche (Serves 4)

Ingredients:
250g sliced smoked organic salmon (Martin Wishart own brand or substitute)
150g crème fraiche
1 tablespoon lime juice
1 cucumber
60ml white wine vinegar
100ml white wine
120ml water
40g castor sugar
20 coriander seeds
1 sprig fresh tarragon

Method:

Note: The soused or pickled cucumber should be made in advance and will keep in the fridge for up to a week.  If you slice the salmon thicker as it is in the picture then the flavour and texture of the dish is greatly improved.

1. Peel the cucumber, cut in half length ways and use a small teaspoon to remove the seeds and discard.
2. Lightly sprinkle the cucumber with a little salt and leave it to purge for 10 minutes then wash off the salt under cold water.
3. Cut the cucumber into 5mm slices.
4. Pour the vinegar, white wine and water into a medium sized pan. Add the sugar, tarragon and coriander seeds.  Bring this to the boil.
5. Add the sliced cucumber and remove the pan from the heat and place aside to cool down.
6. Transfer the cucumber and all the liquid into a bowl.  Cover with a lid and leave in the fridge for 24 hours before serving.

To Serve:
1. Lay out 4 plates and place 2-3 spoonfuls of cucumber on each one.
2. Arrange the slices of smoked salmon on top of the cucumber and spoon a little of the juice around.
3. Mix the lime juice into the crème fraiche and spoon a little over the top of the salmon.
4. Finish with a little fresh ground pepper and serve with some toasted brown bread.

Main Course - Roast Grouse with Braised Cabbage, Celeriac Puree and Sauce Albert (Serves 6)

For the braised Savoy cabbage

Ingredients:
1 whole Savoy cabbage  
2 medium sized carrots
1 onion, peeled and finely sliced  
150g quality smoked bacon
50g duck fat or lard  
2 sprigs fresh thyme
2 cloves garlic  
150ml dry white wine
250ml fresh chicken stock
Pinch of salt
 
Method:
1. Remove the tough outside cabbage leaves.
2. Cut the cabbage into 4, discard the core and roughly shred the leaves.
3. Cut the carrots into long batons about 5mm thick.
4. Cut the bacon into lardon strips.
5. In a heavy based pan melt the duck fat and cook the bacon for 3 minutes.
6. Add the carrots and onions to the pan and cook for a further 2-3 minutes.
7. Add the cabbage with a good pinch of salt and mix into the pan
8. Pour in the white wine and reduce, then add the chicken stock, thyme and garlic and bring it to the boil.
9. Cover the cabbage with greaseproof paper lid and cook in the oven at 200ËšC for 15-20 minutes.

 For the celeriac purée

Ingredients:
1 medium sized celeriac
150ml double cream 
50g unsalted butter

Method:
1. Trim outside of celeriac and cut into large even sized pieces.
2. Cook in boiling salted water until tender. Drain and steam off any excess moisture, add the double cream and simmer until reduced by half.
3. Purée in a liquidizer and add the butter

For the sauce Albert

Ingredients:
60g fresh bread crumbs
300ml milk
1 bay leaf   
1 small onion studded with 3 cloves
30g unsalted butter
1 teaspoon English mustard
1 teaspoon creamed horseradish
1 tablespoon of double cream
Salt and fresh ground pepper

 Method:
1. Pour the milk into a pan and add the onion and bay leaf and simmer for 5 minutes.
2. Stir in the breadcrumbs, add the butter and cream. Stir on a low heat for 5 minutes. Season with salt and fresh ground pepper.
3. Stir in the teaspoon of English mustard and creamed horseradish and remove the studded onion before serving the sauce.

Cooking the grouse

Ingredients:
6 fresh grouse, drawn (insides removed)
6 sprigs of thyme
6 cloves garlic, peeled
Vegetable oil for frying
Salt

Method:
1. Heat a little oil in a casserole pan.
2. Season the grouse with salt including the inside of the cavity and stuff it with the thyme and garlic.
3. Fry the grouse lightly in the oil until evenly coloured on all sides.
4. Place the grouse on a tray and cook in the oven at 210°C for 8-10 minutes.
5. When cooked, remove the birds from the oven and rest them for 10 minutes in a warm place before removing from the bone and serving.

Sweet - Whisky Parfait with Shortbread

 Introduction:
A parfait is a halfway house between a mousse and an ice cream. The alcohol prevents the mix from setting like an ice cream. Parfaits have a very light and creamy consistency. You can substitute Drambuie, Glayva or even Armagnac instead of Whisky. I find this is the perfect dessert for when you feel like making something distinctly Scottish, perhaps for your foreign friends.

In this recipe we use coffee cups but you can also use metallic rings.  It is entirely up to you to think of the presentation you would like. A great thing about this recipe is that it can be prepared in advance.  You are then free to focus on enjoying your own dinner party and welcoming your guests. Make sure you take it out of the freezer 15 minutes before serving.

For the whisky parfait

Ingredients:
10 egg yolks
200g sugar
50ml water
560ml double cream
150ml whisky
2 leaves gelatine

Method:
1. Place the cream in a large bowl and whisk until lightly whipped.
2. Fold in the whisky.
3. Soak the gelatine in some ice cold water and place to the side.
4. Put the sugar and the 50ml of water in a pan and bring to the boil. Continue cooking until the sugar reaches 119ËšC.
5. Meanwhile, whisk the egg yolks in an electric mixing bowl until light and pale in colour.
6. Slowly pour the sugar syrup over the egg yolks and whisk until cooled.
7. Dissolve the gelatine leaves in a pan with a little of the cream over a gentle heat and pour into the egg mix.
8. Divide the mix between 6 coffee cups and place in the freezer for at least 2 hours to set.

For the shortbread

Ingredients:
250g butter
80g vanilla sugar
40g icing sugar
250g plain flour
120g cornflour
Pinch of salt

 Method:
1. Place the butter and sugar in a bowl and blend together.
2. Sift in flour, cornflour and salt.
3. Blend until the mixture forms a dough.
4. Wrap in cling film and leave in the refrigerator to chill for 30 minutes.
5. Roll out on a floured bench until 1cm thick and cut with a round biscuit cutter or into fingers using a knife.
6. Place on a greased baking tray, and leave to rest for 10-15 minutes.
7. Bake at 170°C for 15-20 minutes, until golden brown.