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
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.
06 07
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.
0908
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
012 013
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.
014 015
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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018 019
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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026 027