Atholl Brose

The first recipe for this very Royal Brew is recorded in 1475 when the Earl of Atholl was in pursuit of Iain MacDonald, Lord of the Isles (who was leading a rebellion against the king.) The story goes that when he heard that MacDonald drank from a small well in the area , the Earl of Atholl  ordered it to be filled with honey, whisky and oatmeal. Temptation proved too much for MacDonald, he drank and stayed too long... and was captured!

This recipe is an adaptation we have made, to make the drink a little more palatable  (i.e we skipped the muddy well water!)

Makes 4 generous toddies

Ingredients:
3 heaped tablespoons of medium oatmeal
3 tablespoons heather honey
4 measures of your favourite whisky

Method:
Mix the oatmeal with 1/2 pint of hand-warm water and leave to soak for an hour. Strain well through a sieve, squeezing out as much  as possible - keep the liquid -throw away the oatmeal (feed to chickens?) 

This liquid forms the base of the Brose.

Mix the honey and brose together - shake well and add the whisky. It's definatley different and kinda grows on you. We use this base for a yummy dessert - loosely based on a panacotta...look out for it on our menu..

Mackerel in Oatmeal

 

This is a wee change from the herrings.  Fish in Oatmeal is one of the tastiest, and traditional methods of serving up fish from the oily family. It works a treat, and can be dressed up or kept simple, served with soft mashed tatties and a few green beans, or with a poached egg on top. Old Scots cooks probably wouldn't have gone to such trouble with herbs but we do! We even go crazy and serve with a wedge of lemon and some homemade tartare sauce on the side.

Ingredients:

2 Fresh Mackerel - gutted, rinsed and descaled. Then lay fish flat on surface, cut open cavity along the seam of belly and smack down on the backbone - a rolling pin will help until fish is flattened. Remove the backbone and any other stray bones, remove hed and tail and lightly score skin -nott too deep but break the skin.

Pinhead Oatmeal (or blitz some rough oats till not too finely ground)

A small handful of fresh Dill, finely chopped (or around 2tspns dried)

A small handfull fresh parsley, finely chopped (or around 2tspns dried)

Sea Salt & Black pepper to taste

Slightly Salted Butter and a little vegetable or rapeseed oil

Lemon Wedge and Tartare Sauce to Serve

Method:

Mix togetehr the oatmeal, seasoning and herbs in a bowl. Transfer to a large flat bottomed dish. (preferably with sides - it can get a bit messy)

Gently melt butter in large frying pan, with a little oil to prevent burning. Once oil is hot and almost on the sizzle take mackerel fillet press it skin side down into the oat mixture, shake of  the excess and lay oat side down in butter. Fry on each side for about 2-3 minutes until lightly crisped and golden.

Serve straight away with a wedge of lemon and tartare sauce