Recipes |
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MACARONI WITH 3 CHEESES |
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Ingredients
 600ml Mitchells milk
300g macaroni
25g butter
25g plain flour
1 teaspoon English mustard powder
100g grated Cheddar cheese
50g grated Gruyere cheese
25g grated Parmesan
Salt & freshly ground pepper
Method
Cook the macaroni in a large saucepan of boiling, salted water. Drain thoroughly. Melt the butter in a pan, stir in the flour and mustard powder and cook, stirring, for 30 seconds. Gradually whisk in the Mitchells milk, bring to the boil and then simmer for a few minutes to make a smooth sauce.
Stir in 75g of the cheddar cheese and all the Gruyere and Parmasan cheese until melted. Season to taste. Transfer to an oven-proof dish, top with the extra Cheddar cheese and place under a pre-heated grill until the top is golden.
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SCOTCH BROTH |
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Ingredients
1lb mutton or one-year-old neck of lamb
3 pints of water
1oz pearl barley and 2oz dried peas, (soaked overnight)
25g plain flour
A large carrot, a large onion, a small leek (sliced), a small cubed turnip.
1 level tablespoon of chopped parsley to garnish
Method
Trim any excess fat from the mutton and put in a large pot with the water, pearl barley, peas and seasoning. Bring to the boil and simmer for approximately one hour. Skim any excess fat from the top of the pot after this time.
Add the carrot, onion, leek and turnip, return to the boil and simmer for another 30 minutes or until the vegetables are just cooked. Remove the mutton from the pot and trim the meat into small pieces and return meat to the pot, discarding the bone. Skim off any fat, season to taste and sprinkle parsley on the piping hot bowls of soup before serving.
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STOVIES |
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Ingredients
900g Potatoes, peeled and sliced
50g Beef Dripping or Oil
2 Onions, finely chopped
4 tbsp Gravy or Stock
Left-Over Meat, (Beef, Lamb, Chicken), chopped
Parsley, chopped
Salt and Pepper
Method
Heat the dripping or oil in a large frying pan then add the onion and cook until soft and transparent, do NOT brown. Add the potatoes to the onions and stir/mix well. Cover the frying pan and cook for a further 10 minutes, stirring occasionally. Add the gravy or stock, meat, mixing thoroughly then season to taste.
Simmer in the frying pan for about an hour, stirring occasionally
Garnish with parsley, serve with seasonal vegetables and oatcakes.
Should serve 4
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SKIRLIE |
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Ingredients
50g of butter or dripping
1 onion - finely chopped
175g oatmeal
Salt and pepper
Method
Melt the butter in a pan and add the onion, frying gently to soften. Stir in the oatmeal, season and cook gently for 10 minutes. Serve with Stovies
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MINCE & TATTIES |
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Ingredients
225g steak mince
1 large onion
5-6 tatties
1 beef stock cube
Salt and freshly ground pepper
2 tablespoons Mitchells milk
Desert spoon of butter
Method
Wash and peel the tatties, place in a pan of cold, salted water and cook until tender.
Brown the mince then add the chopped onion, stir often. Dissolve the stock cube in 400ml of boiling water and add to the pan. Simmer the mince for around 20 minutes.
When the potatoes are cooked, add some Mitchell’s milk, butter, pepper and salt to taste then mash the potato.
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FROZEN YOGHURT ICE CREAM |
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Ingredients
250ml Mitchells whipping or double cream
180ml condensed milk
5 x 125g flavoured yoghurt
Method
Lightly whip the cream. Gradually add the condensed milk while you continue to whip. When all the milk has been added, fold in the yoghurt with a spatula. Freeze for at least 4 hours in an airtight container.
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RICE PUDDING |
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Ingredients
110g pudding rice
410g evaporated milk
570ml Mitchell’s whole milk
40g golden granulated or caster sugar
1 whole nutmeg
25g butter
Method
Pre-heat the oven to gas mark 2, 300°F (150°C).
Mix the evaporated milk and Mitchell’s whole milk together in a jug, then place the rice and sugar in a round, lightly buttered ovenproof dish (diameter of 23 cm, 5 cm) deep, pour in the liquid and give it all a good stir. Grate the whole nutmeg all over the surface and then dot the butter on top in little flecks.
Place the dish in the oven on the centre shelf and leave it there for 30 minutes, then slide the shelf out and give everything a good stir. Repeat the stirring after a further 30 minutes then pop the dish back in the oven to cook for another hour, this time without stirring.
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TRIFLE |
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Ingredients
140g Madeira cake, sliced
4 tbsp orange liqueur or orange juice
2 sachets sugar-free orange jelly
4 satsumas or 2 oranges, peeled and sliced
2 bananas
425g ready-made custard
200g fromage frais
8 tbsp crème fraîche
Star fruit, fresh figs or physalis to decorate.
Method
Layer the cake slices in the base of a large glass serving dish. Sprinkle over the orange liqueur or orange juice.
Make up the jellies according to the pack instructions and leave to cool, but do not allow to set.
Layer the satsumas and the bananas over the cake. Pour over the jelly and leave to set. Spoon over the custard, mix together the fromage frais and crème fraîche and spoon over the custard.
Decorate with fruit.
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RASPBERRY SPONGE PUDDING WITH WHISKY CREAM |
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Ingredients
3 heaped tbsp raspberry jam
300g fresh raspberries
175g unsalted butter
75g soft light brown sugar
75g caster sugar
3 large eggs - beaten
4 tbsp Scotch Whisky
225g self-raising flour
300ml Mitchells Double Cream
Method
Pre-heat the oven to gas mark 2, 300°F (150°C).
Thoroughly grease a 2 litre pudding basin with butter, then line the base with a greaseproof paper disc. Spoon the jam into the bottom of the basin and spread evenly, then arrange the raspberries in a single layer on top – allowing them to come slightly up the side of the bowl. Beat together the butter, soft brown sugar and caster sugar until very light and fluffy, and then gradually beat in the eggs and 2 tbsp of the whiskey. Fold the flour into the creamed mixture, carefully spoon it on top of the raspberries and spread evenly. Cover the pudding basin with a sheet of foil, pleated in the middle, and secure with string. Steam the pudding for 11/2 to 13/4 hours, until well risen. While the pudding is cooking, whisk the remaining whisky with the Mitchells double cream until it holds soft peaks – adding a teaspoon of caster sugar if wished. Spoon into a serving bowl, cover and refrigerate until serving. Carefully un-mould the pudding onto a serving dish, garnish with mint leaves and serve hot accompanied by the whisky cream.
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