This week we are introducing “The Glasgow Fillet” , otherwise known as featherblade or oysterblade, which is good for slow-cooking. This old fashioned cut which was a staple of childhood in Glasgow pre 1980′s.

Seal the beef with seasoned flour, sauté onions, roast root vegetables diced thinly, beef stock, parsley stocks some red wine.

Make sure the stock covers the meat. Cook slowly for at least 2 hours. Reduce the stock to give a sauce. This week we are serving it
with red cabbage and mash.

Other items on our men this week are:

Hot smoked mackerel and black pudding
Game stew
Guinea fowl with roast chestnuts and fondant potatoes,
Roast vegetables and pecorino tart
Beetroot Risotto and Goats cheese
Roast Cheesy Leeks

Ever tried that game, think of a word. Say the word Tablet…and what you will usually come up with is something like..ma granny’s or auntie Jean’s was magic. Tablet is a kind of Scottish family thing and someone’s kin usually makes a tray of it generally served on a special visit to see them. For many the only time they get a chance to savour this Scottish confectionary symbol is on a Bus tour to a Scottish visitors centre.

Not the safest to make when kids are around due to the boiling sugar. Go on… make some Tablet for friends and family as a Christmas gift or stocking filler.

½ Pint of milk
250g Butter
1.9kg Sugar
2 tins evaporated milk
2 caps full of vanilla esscence

• Warm the milk and melt the butter in a deep heavy bottomed pan.
• Add the sugar and melt gently without colour, add the tins of milk
• Bring to the boil ( the mix will expand ) and simmer till the mix deepens in colour and reduces by half.
• Take off the heat and add the vanilla, beat regularly as it cool, when the mix in near to setting point pout in to two small or one large lined try and allow to harden for at least 6 hours.