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Future Events
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TASTY SANDWICH COMPETITION
Winner of the 2007 Sandwich Competition judged in Edinburgh by celebrity writer and food stylist Wendy Barrie
SUCCULENT SMOKED TROUT SANDWICH
Three slices of brown bread (or bread of your choice)
Spread each slice of bread with butter and then onto one slice add a layer of smoked trout, sprinkled with freshly ground black pepper and a small dash of lemon juice
Place second slice of bread on top.
Whiz up in a food processor or mix together with a fork the following:-
A half tub Philadelphia Cream Cheese, a few slices of the smoked trout, lemon juice
To taste, black pepper.
Spread this mixture on top of the second slice of bread and place the third slice on top.
Cut into 4 triangles and place a sprig of parsley in the centre.
Delicious!!
Hazel Gill
News
Wendy Barrie was not impressed with Tain's sandwich entries so only agreed to
giving one prize. She said Tain had to pull its socks up and so we
have kept the other Tain Pottery Plate back until we launch another
sandwich competition.
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About Us
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Taste of Tain is a community group with a constitution, run by volunteers to showcase local businesses,
the wealth of local produce / products, talented artists, musicians and award winning chefs.
Over the past three years it has also been of benefit to the following organisations:-
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Tain Heritage Trust - The very first Taste of Tain was done to help raise money for the restoration the Old Town Hall/Picture House.
Tain - organising a five star feast made by Tain's own award winning chefs for the Calor Gas judges to enjoy while
judging Tain for their community competition.
Tain Gala Association - Organising Taste of Tain events to coincide with the British Pipe Band Championships, switching
on of the 2005 Christmas lights and the 2006 Saturday Gala Day. The Taste of Tain Cookery book was created
to help with the cost of hosting the British Pipe Band Championships and has the potential of bringing in over £35,000 profit for the Gala.
Taste of Tain Office Bearers:-
Chairman - Carole Herd
Secretary - Rhoda Corsie
Treasurer - Sonia Begg
New ideas and offers of help are always welcome.
Dates for your diary are:
Saturday 1st September 2007 - Taste of Tain International Festival. There will be one or two
celebrities present and a Ceilidh followed by a spectacular laser show is planned
to mark the end of the festival. Click here for further information...
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Map
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Click on map above to see where we are
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Recipes
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Here are some of the recipes that Taste of Tain has to offer:
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SALAR FLAKY SMOKED SALMON FRITTATA
SERVES 2
½ kg potatoes (skins on)
Olive Oil
50g Flaky Smoked Salmon broken into flakes
Generous handful of chopped parsley
6 eggs (lightly whisked)
Salt and ground pepper
Put the potatoes on to boil and when almost cooked through, drain and cut into thick slices.
Fry the slices until crisp and golden on both sides. Season the eggs and pour them over the potatoes.
Scatter the Flaky Smoked Salmon and parsley over the eggs and cook gently, stirring occasionally,
until the eggs are only just cooked and still very slightly runny. Serve immediately.
Makes a really tasty breakfast, lunch or supper!
Recipe by Jane Twelves, Salar Smokehouse, South Uist
Taste of Tain always have delicious tastes of Salar Flaky Smoked Salmon available for tasting at its events.
It is really tasty and delicious served just on its own with a slice of lemon, an oatcake or crusty bread.
To find out more information and view other exciting recipes check out the Salar Salmon link (in Links section)
on the Taste of Tain website.
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Strawberry Kiss Trifle
Recipe by celebrity writer and food stylist Wendy Barrie
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
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TASTE OF TAIN - NICHOLA FLETCHER COOKS GAME
Recipe from Nichola Fletcher's Ultimate Venison Cookery
Published June 2007 by Swan Hill Press
Available from www.seriouslygoodvenison.co.uk
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
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Links
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Click on the links below to visit some of the websites of companies that are involved with Taste
of Tain:
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