This recipe was given to us by the former secretary Rhoda Corsie

Ingredients
3 small sponge buns
250g fresh berries
4 tblsps Strawberry Kiss
1 x batch confectioner's custard (see below)
300mls whipping cream, whipped
Toasted almonds to garnish

For custard
300mls single cream
3 free range egg yolks
1 dessertspoon caster sugar
1 dessertspoon cornflour
1 vanilla pod - or use vanilla sugar in place of caster

Method:

• To make custard, heat cream with pod to scalding temperature
• Meanwhile whisk remaining ingredients together with a balloon whisk. Remove vanilla pod and pour cream over egg mix, whisking all the time.
• Place bowl over a pan of hot water and return to hob, stirring continuously until the custard thickens to a consistency that will coat the back of a wooden spoon. Set aside to cool.
• Divide nuggets of sponges between 6 glasses and spoon over Strawberry Kiss liqueur. Divide fruit between the glasses.
• Pour over cooled custard.
• Spoon whipped cream on top and finish with flaked almonds.

Makes 6 glasses

Venison satays or meatballs with spiced miso dipping sauce

500g venison mince
½ aubergine
8 pitted prunes or dried apricots
4 teaspoons turmeric


Sauce
1 egg yolk
1 teaspoon palm or soft brown sugar
3 tablespoons mild vinegar
5 tablespoons grape seed oil
1 tablespoon light miso paste
½ teaspoon chilli paste
2 teaspoons soy sauce

Microwave the aubergine on full heat for 5 minutes or until the flesh is soft. Skin and chop very fine. Chop the prunes very fine. Put both in a blender with the mince, turmeric and salt & pepper. Blend till fine, then form into small balls or onto satay sticks. Chill, then roll them in flour and fry in butter and oil (or spray with oil and cook under the grill for large numbers). When cooked, skewer them with cocktail sticks. Make the dipping sauce by whisking together the egg yolk, sugar, vinegar, oil, miso, chilli and soy. Serve with the hot satays. Left over sauce is great for spicing up a casserole.
© Nichola Fletcher 2007 Reediehill, Auchtermuchty, Fife KY14 7HS
www.nicholafletcher.com