RECIPE BOOK

VALENTINE’S RECIPES FROM GLASGOW AND EDINBURGH TOP RESTAURANTS

Introduction 03

Starters 04Mediterranean Fish Soup 06 Galvin Brasserie de Luxe

Duck & Ginger Spring Rolls 08 Red Onion

Main courses 10Tomahawk Steak 12 La Bonne Auberge

Seared Fillet of Salmon 14 Brian Maule at Chardon D’Or

Nasi Goreng 16 Bar Soba

Sri Lankan Chicken Curry 18 First Coast

Desserts 20Chocolate Fondant 22 10 Restaurant & Bar

Banana Tart Tatin 24The Stockbridge Restaurant

Apple Tarte Tatin 26The Pompadour by Galvin

Contents

The way to a person’s heart is through their stomach, that has

been firmly established. We’ve collated a collection of recipes from

Glasgow and Edinburgh restaurants that is sure to impress the one

you love. Dim the lights, put the romantic music on, and get busy in

the kitchen preparing dishes that will make your Valentine swoon.

Dishes to impress your Valentine, including duck

and ginger spring rolls from Glasgow’s Red Onion,

chocolate fondant from Number 10 Restaurant in

Glasgow, Sri Lankan chicken curry from First Coast

in Edinburgh, and a salmon main from Brian Maule.

0302

Starters

0504

Ingredients

For the soup

1.1kg mixed Mediterranean fish,

such as red mullet, gurnard and

rascasse, cleaned

A pinch of saffron strands

A pinch of cayenne pepper

4 tbsp olive oil

90g carrots, chopped

20g celery, chopped

80g onion, chopped

20g fennel, chopped

1/2 garlic clove, lightly crushed

25g leek, chopped

40ml Pernod

20ml Armagnac

100g plum tomatoes,

halved and deseeded

60g tomato purée

1 small waxy potato,

about 60g, diced

2 litres chicken stock

Lemon juice

Salt

For the rouille

1 free-range egg yolk

1 garlic clove, finely chopped

1/2 teaspoon harissa paste

A pinch of saffron strands

85ml pomace oil (or vegetable oil)

50g cooked mashed potato

85ml vegetable oil

For the croûtons

1/4 baguette

1 tablespoon olive oil

Mediterranean Fish Soup With Rouille, Gruyère, And

CroutonsGalvin Brasserie de Luxe, Edinburgh — Created by Chefs Chris and Jeff Galvin

ABOUT GALVIN BRASSERIE DE LUX

The Galvin Brasserie de Luxe is a chic Parisian-style brasserie, part of The Caledonian, A Waldorf Astoria

Hotel on Princes Street, in the heart of Edinburgh. It blends classic French brasserie dishes and local seasonal

specialities, especially seafood. Here, Galvin Brasserie de Luxe shows how to make the most of seafood with

this warming fish soup.

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Serves 6

Method

Drain the fish in a colander, then mix with the

saffron, cayenne pepper and 2 tablespoons of olive

oil. Leave to marinate in the fridge overnight.

The next day, place a colander over a bowl and

pour the marinated fish into drain, keeping the

liquid that drains through. Heat a large frying

pan, add a tablespoon of the remaining olive oil

and fry the fish until golden on both sides.

Take a large, heavy-based saucepan and get it very

hot on the hob. Add the remaining tablespoon of

olive oil and fry the carrot, celery, onion, fennel,

garlic and leek until golden brown. Add the Pernod

and Armagnac and set them alight with a match,

making sure your face is well away from the pan.

Next, add the tomatoes and tomato purée and

cook over a medium heat for 5 minutes. Lastly

add the fried fish, juice from the marinade, the

potato and the stock. Bring to the boil, then

reduce to a simmer and cook for 1 ½ hours.

Blend the soup in a blender or food processor until

smooth and then pass it through a fine sieve into

a clean pan. Season with lemon juice and salt.

For the rouille, blend the egg yolk, garlic, harissa

and saffron with a pinch of salt in a mini food

processor or using a pestle and mortar. Slowly

add the pomace oil, as if making mayonnaise. Add

the mashed potato and blend until smooth, then

gradually mix in the vegetable oil. The rouille should

be quite thick but if it becomes too thick to blend,

thin it down slightly with a little warm water. Adjust

the seasoning with salt and a little lemon juice.

For the croûtons, cut the baguette into 2mm-thick

slices with a serrated knife. Place on a baking

tray, drizzle with the olive oil and bake in an oven

preheated to 180°C/Gas Mark 4 for 7 minutes or until

golden. Reheat the soup, if necessary, and serve in

bowls, accompanied by the rouille and croûtons.

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Duck And Ginger Spring RollsRed Onion, Glasgow — Created by Chef John Quigley

Serves 6–8

ABOUT RED ONION

Located in Glasgow’s city centre, Red Onion provides all day casual dining courtesy of the

chef owner John Quigley. Before opening Red Onion, John worked as a private chef to rock

and pop stars such as Bryan Adams, Tina Turner and Guns n’ Roses. John has shared with

us an exotic recipe for duck and ginger spring rolls that is sure to impress your date.

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Ingredients For the spring rolls

1 tbsp groundnut oil

1 tsp grated fresh root ginger

50g/1¾oz tinned bamboo shoots,

drained and cut into matchsticks

25g/1oz tinned water chestnuts, drained,

sliced into small strips

1 tbsp light soy sauce

½ tbsp Chinese five-spice powder

30g/1oz beansprouts

1 large spring onion, sliced lengthways

½ small carrot, grated

2 cooked duck legs, meat shredded

1 tbsp of oyster sauce

1 tsp toasted sesame oil

25-30 large spring roll wrappers,

15x15cm/6x6in square shape

1 medium free-range egg, lightly beaten

Vegetable oil, for deep-frying

To serve

2 tbsp chopped coriander

4 spring onions, chopped

1 red chilli, chopped into rings

Method

To make the filling for the spring rolls, heat a wok

and add the oil. Once hot add the ginger, bamboo

shoots and water chestnuts. Cook for a couple of

minutes.

Add the soy sauce, Chinese five-spice powder,

beansprouts, spring onions and carrot. And cook for 1

minute.

Add the duck meat, oyster sauce and finish with the

toasted sesame oil. Transfer to a dish and let this

mixture cool before using it.

To assemble the spring rolls, arrange one spring

roll wrapper so that the corners are pointing

upwards, downwards and to the sides.

Spoon 2 teaspoons of filling near the bottom corner

about 2cm/¾in from the edge. (Make sure the filling

is cool but not too wet – otherwise the spring roll will

be soggy and you will break the spring roll wrapper).

Roll the wrapper over the filling, squeezing any air out

as you roll away from you. As you reach the middle

bring the 2 side corners to the middle, making sure

they overlap. Continue to roll and tuck the top edge in

and seal it with a little of the beaten egg.

Repeat with the remaining spring roll wrappers and

filling. Fill a deep-fat fryer or a large, deep, heavy-

bottomed pan two-thirds full with vegetable oil. Heat

the oil to 180C. (CAUTION: Hot oil can be dangerous.

Don’t leave unattended). Deep-fry the spring rolls in

batches for 5-6 minutes swishing them in the fryer

until golden-brown. Remove and drain on kitchen

paper.

To serve, place the spring rolls on a serving board or

slate. Garnish with fresh coriander, spring onions and

fresh red chilli.

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Main courses010 011

Tomahawk Steak With Pineapple, Blue Cheese,

Flat Parsley And Balsamic Vinegar

La Bonne Auberge, Glasgow — Created by Chef Gerry Sharkey

ABOUT LA BONNE AUBERGE

Since opening in 1975, La Bonne Auberge in Glasgow’s city centre has been a popular spot

for fans of French and Mediterranean style food. Steak always impresses and this recipe for

tomahawk steak with pineapple and blue cheese is an unusual twist on a classic dish.

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Serves 2

Ingredients

1 Tomahawk steak (an on

the bone rib eye steak that

is trimmed and resembles

a tomahawk axe)

50ml soy sauce

28ml vegetable oil

50g unsalted butter

½ a golden pineapple

Pkt of flat parsley

½ bunch of spring onions

½ a lemon

50g blue cheese

28ml good balsamic vinegar

28ml good extra-

virgin olive oil

1 small bulb of fennel

Maldon sea salt

Cracked black pepper

Method

Marinate the Tomahawk in the olive oil at

room temperature, turning occasionally, for

around two hours.

About 20 minutes before cooking the steak,

make the salad. Peel, core and slice the

pineapple. Remove the fennel stalks and core

and very finely slice the bulb. Wash and pick

the parsley, discarding the stalks.

Trim and finely slice the spring onions. Crumble the

blue cheese. In a bowl, toss the pineapple, parsley,

fennel and spring onions, add the balsamic oil, olive

oil, lemon juice, salt and pepper then add the blue

cheese gently mix and set aside. Remove the steak

from the marinade and pat dry with paper towel. In

a hot heavy pan, heat some vegetable oil and when

just smoking add the steak and season. Cook for four

minutes on the first side then flip it over, place the

butter on top and cook for a further 4 minutes. Place

the pan in a hot oven at around 200C for about 4

minutes, basting occasionally with the butter. Remove

from the heat, set it in a warm place and leave to rest

for around 15 minutes before carving.

Serve with the salad and your favourite side dish.

Note: for different levels of cooking, amend the cooking

times and factor in the size of the steak you buy.

Core temperatures

Blue/Rare 45 / 47 degrees

Medium rare 50 / 52 degrees

Medium around 60 degrees

Well done 70 to 85 degrees

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Seared fillet of Salmon, crushed turnip, spinach,

girolles, light jusBrian Maule at Chardon D’Or, Glasgow — Created by Chef Brian Maule

ABOUT BRIAN MAULE AT CHARDON D’OR

With eleven years working for the famous Roux brothers at their London Restaurant Le Gavroche

where Gordon Ramsay also did a stint, Brian Maule is one of the most highly regarded chefs in

Glasgow. His restaurant, Brian Maule at Chardon D’Or, is considered one of the best fine dining

experiences in the city. Your date is sure to be won over by his salmon main course.

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Serves 4

Ingredients

4 salmon fillets

80g baby girolles

1 large turnip

150g butter

1 pkt spinach

2 bunch spring onions

¼ pt chicken stock

100ml olive oil

¼ pt lamb jus

Salt and pepper

Method

When buying or preparing the salmon make sure it is

scaled and pin boned, then cut into even portions.

Trim the turnip by peeling then cutting up into

big chunks. Cook in salted boiling water.

When cooked, take out and make sure it is dry. Put in

a pot and crush with a fork, folding the butter through

at the same time. If needed, add a little chicken stock.

Season to your taste. Pick and wash the spinach leaves.

Fry quickly in a hot pan and season.

Clean the girolles by cleaning the stem of

the mushrooms. If they are big you can cut

down slightly. Fry lightly in olive oil.

Take the spring onions and cut into even size

batons. Cook in boiling salted water.

Season fish both sides, add a little olive oil to a

hot pan, then place fish into the pan skin side

down until golden colour. Turn fish over until a

nice golden colour and then turn back onto skin

side. Place in oven 4-5 mins on a moderate heat

(you want to take the salmon out slightly pink).

While salmon is cooking, get everything

else, hot and ready to go.

Put crushed turnip in the center of the plate. Place

salmon on top of turnip, spring onions, Girolles and

spinach around salmon. Put sauce around the salmon.

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Ingredients 6 chicken satays

2 large Indonesian prawn crackers

2 eggs

Nasi Goreng rice

Cucumber Mix

Ketchup Manis

Chilli Sambal

Peanut Sauce

For the chicken satays

1 skinless chicken breasts

2 cloves garlic, peeled and finely chopped

1 tsp turmeric powder

1/2 tsp curry leaves

½ “thumb” of ginger, peeled and grated

Pinch of dried chilli flakes

1/4 tsp white sugar

1 & 1/2 tbsp vegetable oil

1/2 tbsp creamed coconut, grated

For the cucumber mix

1/3 cucumber

1 red chilli

1 banana shallot

For the peanut sauce

1 tin of coconut milk

½ tbsp Thai Red curry paste

3 tbsp crunchy peanut butter

3 tbsp ketchup manis (Indonesian

sweet soy)

1 tbsp sriracha chili hot sauce

1 tbsp vegetable oil

For the Nasi Goreng rice

1 cup Thai jasmine rice

¼ carrot, peeled and cut into

thin batons

1/4 red onion thinly sliced

1/4 head of broccoli , cut into inch tall florets

1 tbsp vegetable oil

1/2 tbsp fish sauce

1/2 tbsp chilli sambal (Indonesian

chili relish)

1/2 tbsp ketchup manis (Indonesian sweet soy sauce)

2 cloves of garlic

1/4 “thumb” of ginger

Nasi GorengBar Soba, Glasgow and Edinburgh — Created by Chef Nik Biok

Method

Chicken satays

Cut the chicken lengthways so you get

6 strips of chicken per breast. Each slice

will be approximately 1/2cm thick.

Mix all other ingredients in a bowl. Add the sliced

chicken and marinate for at least an hour. Skewer

chicken satay through bamboo chopsticks. Grill or pan

fry chicken satays. Cook for 2 minutes on each side on

a high heat. Chicken should be a deep golden colour.

Nasi Goreng rice

Mix fish sauce with chilli sambal and ketchup manis. Peel

ginger and finely grate. Peel garlic and thinly slice. Bring

salted water to boil and boil rice until cooked. Strain.

In a large braising pan add oil and heat until smoking.

Add vegetables and saute for 1 minute. Add garlic and

ginger and cook till garlic starts to slightly colour. Add

cooked rice and pour sauce over. Stir well together.

Cucumber mix

Cut cucumber in ½ lengthwise and then cut

in ½ again. Remove seeds and then cut into

small dice. Thinly slice chilli. Peel and thinly slice

shallot, break apart rings. Mix all together.

Peanut sauce

Heat oil in a small pan, add curry paste and cook for 30

seconds on medium heat. Open the tin of coconut milk

and add the solidified part of the milk to the paste and

stir for 30 seconds.

Add remaining coconut milk, ½ tin of water and

bring to a gentle simmer. Simmer for 5 minutes.

Take off the heat and add peanut butter, ketchup

manis, sriracha chilli hot sauce and whisk through.

Serves 2

Final recipe

Push hot rice into a small bowl and turn out onto a

plate. Pan fry eggs with a little oil. Make sure they are

kept runny. Serve on top of rice and place ½ tsp of

chilli sambal over fried egg. Serve peanut sauce in a

side dipping dish. Place 1 prawn cracker and 3 chicken

satays on plate. Sprinkle cucumber mix over chicken

satays and drizzle ketchup manis over the top.

ABOUT BAR SOBA

Bar Soba, which has restaurants in Glasgow and Edinburgh, serve imaginative Pan-Asian dishes.

They’ve shared with us their recipe for Nasi Goreng, the national dish of Indonesia and the best selling

dish on Bar soba’s menu. It is served with their famous peanut sauce, a recipe inspired by the peanut

sauce their executive chef Nik Biok ate as a child in the village of Ubud when he was growing up.

View on Byres Road Merchant City Mitchell Lane Edinburgh

017016

Sri Lankan Chicken CurryFirst Coast, Edinburgh — Created by Chef Mikey Prentice

Serves 6

Ingredients

1.6kg chicken thigh

100g (3 ½ oz) brown onions, thinly sliced

4 garlic cloves

2 pieces of pandan leaf, roughly torn

1 sprig curry leaves, leaves picked

2 long red chillies, chopped

4 small green chillies, chopped

2 teaspoons ground brown mustard seeds

10 black peppercorns

Salt, to taste

3cm (1 ¼ inch) piece of turmeric, peeled

½ teaspoon brown mustard seeds

90ml vegetable oil

2 tbsp white vinegar

10cm piece of sandalwood (or substitute with

few drops sandalwood oil added with water)

6 whole cloves

4 cardamom pods, cracked

½ tsp dark roasted curry powder

1 tbspn red chilli powder

80ml malt vinegar

1 stick lemongrass

1 cinnamon stick

¼ teaspoon fenugreek seeds, toasted

500ml water (or enough to cover)

500ml coconut cream

Juice of 2 limes

10 dried red chillies, quickly fried until crisp, to garnish

Method

Cut the chicken into six pieces. Place in a large bowl

with the onion, garlic, pandan leaf, curry leaves, and

red and green chilli, and toss to coat the chicken.

Add the ground mustard seeds and peppercorns

and season with salt. Massage the mixture into the

chicken and marinate for at least twenty minutes.

Meanwhile, using a pestle and mortar,

crush the turmeric with the mustard

seed to form a paste. Set aside.

Heat 2 tablespoons of the oil in a large frying pan over

medium heat. Remove the chicken from the spice

marinade, reserving the marinade. Once the oil is hot,

place the chicken, skin side down, in the pan and cook

until the skin is crisp. Turn the chicken over and cook

the other side. Remove from the heat and set aside.

Meanwhile, heat 50ml of the oil in another large

saucepan over medium heat, add the reserved spice

marinade and the sandalwood and fry until fragrant.

Add the cloves and cardamom and fry for 3 minutes.

Add the turmeric paste, curry powder and chilli

powder and season with salt and pepper. Add

the vinegar and scrape the base of the pan with a

wooden spatula to remove any stuck-on spices.

Add the chicken, lemongrass, cinnamon,

fenugreek and enough water to just cover the

chicken and gently simmer for 45 minutes to 1

hour (or until the chicken is cooked

through), topping up the water

as necessary to ensure the water

level doesn’t drop too much.

Once cooked, add the coconut

cream and bring to the boil, then

immediately remove from the

heat and stir in the lime juice.

To serve, remove the chicken from the

pan and pile high on a plate. Garnish

with the fried dried red chillies.

Coconut sambalIngredients (makes 2 cups)

1 tsp black peppercorns

1 tbspn Maldive fish flakes

60g Bombay onion or French shallots, roughly

chopped

2 tsp red chilli powder

1 tsp Spanish paprika

1 large fresh coconut, flesh grated (can be substituted

with 100g dessicated coconut combined with 100ml

water)

Juice of 1 lime

Salt, to taste

Method

Using a large mortar and pestle, grind the

peppercorns and fish flakes. Add the onion and grind

well. Add the chilli and paprika and grind to a coarse

paste.

Add the coconut and pound together until thoroughly

combined. Add the lime juice, a little at a time, tasting

to check it is not too sour, then season with salt.

ABOUT FIRST COAST

First Coast is a cosy, neighbourhood bistro that cooks Scottish ingredients with pride and

imagination. They shared with us a mouthwatering recipe for Sri Lankan chicken curry

along with a recipe for coconut sambal, a popular accompanying dish in Sri Lanka.

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Desserts

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Chocolate Fondant With Butterscotch Sauce

10 Restaurant & Bar, Glasgow — Created by Chef Helena Robertson

Ingredients

For the chocolate fondant

100g dark chocolate

84g butter

3 eggs

1 egg yolk

87g sugar

40g soft flour

For the butterscotch sauce

200g sugar

200ml cream

100g butter

Method

Melt chocolate or butter over a Bain Marie (or bowl over a pan of boiling

water). When it is off the heat, add the eggs. Fold in sugar. Fold in flour.

Light brush a cake mould with oil or butter. Fill with the

chocolate mix and bake at 190 degrees for 10-12 minutes.

For the butterscotch sauce, put the sugar into the pot in a very low

heat so it doesn’t burn. Very quickly you should see the sugar start

to caramelise. After a few minutes when the sugar is caramelised,

take if off the heat and slowly add the cream and whisk.

Add the butter and whisk back on the hob to melt the butter.

Pour butterscotch sauce over the fondants when they are ready.

Serves approx 4

ABOUT 10 RESTAURANT & BAR

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10 Restaurant & Bar is a hidden gem in Glasgow’s south

side. Their chocolate fondant recipe looks impressive

but is simple to make.

023022

Ingredients

One banana

Puff pastry

3g butter

250g sugar

4oz unsalted butter

3oz brown sugar

6oz syrup

½ pt Cream

Few drops vanilla essence

Few drops coffee essence

Serves 1

Banana Tart TatinThe Stockbridge Restaurant, Edinburgh — Created by Chef Jason Gallagher

ABOUT THE STOCKBRIDGE RESTAURANT

Nestled on the basement level of Edinburgh’s beautiful, cobbled St. Stephen’s Street,

the Stockbridge Restaurant is an off the beaten track gem to be sought out. Creative

European dishes made with fresh, seasonal produce fill the menus. For our Valentine’s

Recipe Book, they have shared with us a delicious dessert for banana fans.

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Method

To prepare the butterscotch sauce, add 100g

unsalted butter, 80g brown sugar, syrup, vanilla

essence and coffee essence to a pan and bring it to

the boil. Once at the boil, remove from the heat and

set to one side.

Roll out your puff pastry until it is about 3mm thick

and cut out rounds that are about 90cm.

To make the caramel, add 250g of sugar to a pan,

covering it with water and heat it until it forms a light

brown caramel, then add 30g butter. Let the butter

dissolve in the heat and then pour the caramel into

ramekins and allow it to set.

Slice your banana into three, lengthways. Stand

the slices upright in the caramel and top them with

puff pastry. Pierce a hole in the top of the pastry

to allow for steam to be released when cooking

and cook from approximately 15 minutes at Gas

mark 6 or until the puff pastry is golden brown.

To serve, heat the butterscotch and drizzle it over

the plate or add to a small jug. Take the tart tatin out

of the oven and place upside down on the plate.

Add a scoop of vanilla ice cream for extra flavour.

024 025

APPLE TARTE TATINThe Pompadour by Galvin — Created by Chef Fraser Allan

Serves 4

Ingredients

120g puff pastry

110g softened salted butter

130g caster sugar

7 Pink Lady or Braeburn apples,

peeled, halved and cored

Method

Roll the puff pastry out on a lightly-

floured surface to a 21cm round.

Prick all over with a fork and rest

in the fridge for 40 minutes.

Spread the butter over the bottom

of a 20cm tarte Tatin mould or an

ovenproof, non-stick frying pan.

Sprinkle the caster sugar over in an

even layer, then arrange the apple

halves over the sugar, standing them on

their sides, with 2 halves in the middle.

Lay the pastry round over the apples,

tucking the edges down the side.

Place the mould or pan over a medium

heat on the hob for about 10 minutes

or until the sugar starts to caramelise.

Transfer it to an oven preheated

to 160°C/Gas Mark 3 and

bake for 11/2 hours.

Remove the tart from the oven and

leave to cool for at least 30 minutes.

Invert the tarte Tatin on to a chopping

board and cut it into 4 portions.

Serve a generous spoonful of crème

fraîche (preferably Knockraich Farm

crème fraîche) with each portion

of the warm tarte Tatin.

ABOUT THE POMPADOUR BY GALVIN

The Pompadour by Galvin is a landmark Franco-Scottish restaurant at The Caledonian, a Waldorf

Astoria Hotel, on Edinburgh’s Princes Street. It combines the best of classical French-inspired

cuisine with locally sourced Scottish ingredients to provide a unique fine dining experience.

Their chef Fraser Allan shares his recipe for a sweet dessert your Valentine will love.

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