The Secret Ingredient

If Music Be The Food Of Love....

2012-02-10T09:03:00.000-08:00

....play on.

Our resident chef is also our resident singer-songwriter and all-round creative, so we're sharing his beautiful, romantic and poetic music with you this Valentines! For a free songs download go to his music website and sign up to James Lowe - Access All Areas.

"beautiful & indeed very radio friendly" - BBC

HAPPY VALENTINES X

Simple Pleasures...

2012-02-08T08:29:00.000-08:00

If more of us valued food and cheer and song

above hoarded gold, it would be a merrier world.

-J.R.R. Tolkien "The Hobbit"

Recipe - Crunchy, Home-Made Oatcakes

2012-02-08T08:13:00.000-08:00

I love oatcakes, and making your own is definitely worth it - they're really easy to make, and the results will outshine anything you can buy. I like to use pinhead oatmeal for a satisfying crunch and crumbly texture. Perfect with some artisan cheese and a glass of whatever takes your fancy!

Makes about 24 oatcakes

300g pinhead oats
150g strong bread flour
1.5 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar

100g chilled butter, cubed

100ml cold water

Preheat the oven to 180 degrees centigrade
Combine all the dry ingredients in a bowl.
Rub in the butter with your hands, or, if you have a food processor, pulse the butter and dry ingredients together. In either case, continue until the mix resembles fine breadcrumbs.
Add the cold water and bring together to a dough.
Roll out the dough (I like to do this between two sheets of baking paper as it can get quite sticky) to the thickness of a pound coin.
Cut into discs, and place these on a baking tray.
Bake for 10 minutes, then turn the oatcakes over and bake for another 10 minutes, before cooling on a wire rack.

Recipe created by James, Head Chef @ The Elemental Kitchen.

Green & Healthy - 2012 Manifesto

2012-01-19T03:06:00.001-08:00

Still unsure about making New Year's Resolutions? Instead, consider picking a Word Of The Year to guide your decisions, OR you could create a Manifesto! We love this Green Manifesto for 2012, discovered via Green Living Ideas - especially because it embodies our core ethos 'celebrate simple pleasures & positive ideals.' Happy 2012!

Recipe - Healthy Mid-Week Winter Dinner...

2012-01-19T02:57:00.000-08:00

Pan fried halibut with broad bean and leek fricassée

Sometimes in life, we just want something to eat that is quick to make. It helps if that quick and easy meal is also delicious and healthy, of course. This dish can be on your plate in less than ten minutes, and is a great example of how less is often more in terms of food; simplicity of ingredients and preparation is often simply the best.

As well as what is probably my favourite fish, halibut, this dish also uses frozen broad beans - we all like to eat fresh seasonal produce when we can, but after a long day at work, it is also great to be able to rely on the store cupboard and freezer to get a meal on your table without fuss. Broad beans contain protein, fibre, vitamins A & C, iron and potassium. They also contain levadopa, a chemical the body uses to produce dopamine, associated with feeling happy and motivated - what could be better on a cold January night?

Ingredients to serve 2

2 pieces of halibut fillet, weighing approximately 150g each

1 medium leek
200g broad beans, shelled

30g salted butter
2 cloves garlic
10g parsley

salt and pepper
olive oil

Method

Mash the butter with the garlic cloves; chop the parsley and mix into the garlic butter; set aside.
Boil a kettle full of water.
Trim the leek and remove any dirt or discoloured leaves. Cut the white of the leek into discs approximately the width of your little finger. Shred the green of the leek into matchsticks.
Pour the boiled kettle over the frozen broad beans, to cover them.
Add a tablespoon of olive oil to a frying pan over a medium-high heat. Add the leeks once hot, then season with salt and pepper. Turn the leeks in the oil as they start to wilt and caramelise.

Heat another frying pan with a tablespoon of olive oil.
Season the halibut with salt and pepper, and lay the fillets into the second pan. Leave until caramelised on one side, and cooked half way through. Don't be tempted to turn them or move them until you have a crust. Turn down the heat when you turn the fish over, then turn off the heat and leave to rest after one more minute -the fish will feel firm to the touch when cooked

While the fish is cooking, drain the beans, and add them to the pan with the leeks; then add the garlic and parsley butter and toss the ingredients together over a high heat. When the butter is melted, the fricassée is done.

Spoon the leeks and beans onto warm plates, drizzle around some of the garlic butter, and top with the halibut. Serve with crusty bread to mop up the buttery juices.

Delicious!!

Recipe created by James, head chef @ The Elemental Kitchen.

Bella Pasta!

2012-01-12T11:04:00.000-08:00

Our resident chef - James - is back in our own home kitchen following a long winter assignment in the mountains. You may imagine he'd want a break from cooking - but this afternoon he pulled out the (manual) pasta machine and rustled up some fresh, home-made linguine and tagliatelle. He's serving it simply for dinner with olive oil, salt, pepper, peas, lemon and a little goats cheese. Bella!

Festive Sweet - Snowball Meringue Mountain

2011-12-20T06:33:00.000-08:00

Christmas Snowball Meringue Mountain

Here's a treat for a snowy winter morning - a mound of crisp meringues sandwiched together with caramel cream. You can make your own dulce de lecce using milk or condensed milk, or buy a good quality one to save time.

For the meringues

4 free range egg whites, at room temperature
250g unrefined caster sugar
1/2 teaspoon of white wine vinegar
1 tsp good quality vanilla paste, extract or seeds from one vanilla pod

For the filling
250 ml double cream
3 tablespoons of dulce de lecce

Preheat the oven to 120 centigrade
In a stand mixer with whisk attachment or with a hand electric mixer, combine the egg whites, vanilla and vinegar.
Whisk to soft peaks, then gradually add the sugar in a slow but stready stream until all the sugar is gone. At this stage you should have a thick, glossy meringue which will hold if held upside down. Transfer to a piping bag, and pipe small meringues onto non-stick baking trays (or use silicon paper on a tray) Dry out the meringues in the oven for 60 minutes, then turn the oven off with the door ajar until the meringues are cold.
Whisk the cream until it just holds on the whisk, then fold in the dulce de lecce
Sandwich the meringues together and stack into a Christmassy snow mountain!

Recipe created by James, head chef @ The Elemental Kitchen.

Festive Recipe - Mulled Pears

2011-12-20T06:30:00.000-08:00

Mulled Pears
Here's a great way to celebrate the wonderful varieties of pears we have in this country at this time of year - with a little nod to Christmas to help get us in the festive mood!

These are fantastic served with creme fraiche or ice cream, and maybe even a piece of shortbread if you want to be really indulgent.

Serves 5

5 pears, variety of your choice
750 ml (1 bottle) red wine
750 ml water
350 ml unrefined caster sugar
the peel of 1 medium orange, in strips
4 cloves
2 cinnamon sticks
4 star anise
1 tablespoon redcurrant jelly

First, prepare the syrup to poach the pears. In a pan large enough to snugly fit the fruit, combine the wine, sugar, peel and spices.
Gently bring to a simmer, while you peel the pears and core (I like to use a melon baller to remove the core neatly). As you peel each one, add to the syrup.
Once all the pears are in the pan, add enough water to just cover them.
Cover these with a circle of greaseproof paper, and simmer gently until cooked (the point of a skewer will go through the pear). How long this will take depends on the size and ripeness of the pears, but usually around 20 minutes is enough.
Once cooked. leave to cool in the syrup until cold.
When cooled, remove the pears, strain the syrup and boil until reduced by half - or until the flavours are as intense as you like. Whisk in the jelly until it dissolves, and then leave to cool.
To serve, simply dish up the cold pears, top with the mulled wine syrup, and add the accompaniment of your choice.

Recipe created by James, head chef @ The Elemental Kitchen for the award-winning
Ardross Farm Shop, East Neuk of Fife.

Festive Giving...

2011-12-20T06:16:00.000-08:00

"If you knew what I know about the power of giving,
you would not let a single meal pass
without sharing it in some way".

- The Buddah

Once again, this Christmas, The Elemental Kitchen will be showing our gratitude for the abundance of delicious food & good company we'll be enjoying amidst the natural beauty of the Scottish Highlands by helping the homeless via Street Smart. The Elemental Kitchen is donating 25% of our Chef & Host fee on Christmas Day to the initiative, which provides invaluable support to our nation's homeless people. Restaurants, chefs and their patrons all over Britain are also taking part by adding a voluntary £1 contribution to table bills at the end of each meal. You can go to the Street Smart website to find your nearest Street Smart restaurant. Alternatively, like us, you can make a donation online.

What inspired 'The Elemental Kitchen'?

2011-12-05T08:03:00.000-08:00

We've been asked the question a few times - what's behind your name? So we figured it's time to answer here...and like all delicious and lovely things, even our name was created naturally...

You see, here at The Elemental Kitchen we love to celebrate the intimate connection between ingredients we source from nature's elements - rivers, mountains, skies, oceans and fields that you'll typically find just beyond our kitchen window - and the dishes we sizzle up and serve at your dining table.

The Elemental Kitchen - Fine Food From Land & Sea

Find out more about us and our unique approach to bespoke hospitality over at www.elementalkitchen.co.uk

East Neuk Elemental Experience...

2011-11-10T06:45:00.001-08:00

The festive season is almost here and 2012 is just around the corner! We're celebrating by offering some fabulous Elemental Experiences from The Elemental Kitchen, including a special winter package, exclusively available around our stunning coastal base, the East Neuk of Fife.

Retreat to the comfort of your own home this winter, for your very own foodie's experience. We're bringing you this exclusive & limited introduction to The Elemental Kitchen, from January to March. Ideal for all food lovers - beginners, intermediate and more experienced home cooks.

Find out more about our East Neuk Elemental Experience and our other packages including The Chef's Table, Cooking On Ice and The E-Kitchen at Elemental Experiences.

Recipe - Warming Winter Soup

2011-11-10T06:43:00.001-08:00

Slow Roast Garlic & Butternut Squash Soup
As the winter draws in and the winds get colder, this is a wonderful, warming "welcome home" soup. Don't worry about the quantity of garlic; when roasted it loses pungency and becomes wonderfully sweet, adding real depth of character to the flavour of the soup. You can substitute pumpkin or another type of squash - there are lots of lovely varieties!

Serves 4

1 large butternut squash
1 onion
1 bulb of garlic
15ml white wine vinegar
a sprig of fresh thyme
400g chopped tomatoes
600 ml chicken or vegetable stock
olive oil for roasting
salt and pepper to season

Preheat the oven to 180 centigrade

Peel the squash, cut in half and scoop out the seeds. Chop the squash into wedges, half the wedges and place in a roasting tray. Drizzle generously with olive oil and season liberally with salt and pepper

Holding the base of the garlic bulb, turn it on one side and, using a sharp knife, cut the top of the bulb off so that the tip of each garlic clove is visible. Place on a square of tinfoil, drizzle the exposed cloves with olive oil, then bring up the corners of the foil and make a parcel, loose enough for some air to circulate around the garlic.

Place the tinfoil garlic parcel in the roasting tin with the squash and cook in the oven for about 40-50 minutes, or until the squash is cooked through and starting to caramelise.

While the squash is in the oven, finely chop the onion and sweat in a little olive oil until soft, five to ten minutes. Strip the thyme leaves from the woody stalks and add to the onions, then add the vinegar, tomatoes and stock, and bring to a gentle simmer.

When the squash is cooked, add to the pan. Carefully unwrap the hot garlic bulb and then, holding the base, squeeze the soft roasted garlic cloves out of their papery skins and straight into the soup.

Liquidise the soup, taste and add salt and pepper. If it is too thick, add a little water or stock and blend again, before serving in warm bowls. If your're feeling decadent, a splash of double cream adds a lovely richness.

Recipe created by James, head chef @ The Elemental Kitchen for the award-winning
Ardross Farm Shop, East Neuk of Fife.

Smoked Signals...

2011-10-11T08:17:00.000-07:00

One of our awesome suppliers - The East Pier Smokehouse - has been nominated for a Glenfiddich Spirit of Scotland Award in their food category. The East Pier Smokehouse couldn't actually be more local to us - it's just a stones-throw from our base, right on the harbour in St Monans. We've just voted and wish The East Pier Smokehouse lots of luck! Meanwhile, we highly recommend the smoked dark chocolate...with a warming glass of whisky!

Recipe - Pickled Pears with Strathdon Blue

2011-10-10T05:38:00.000-07:00

Blue cheese makes a great savoury accompaniment to the fantastic varieties of pears appearing at this time of year. Strathdon Blue is favourite of mine - a wonderfully creamy Scottish blue which is mild and creamy enough to appeal to all - even doubters of the merits of blue cheese. I like to serve the cheese with lightly pickled pears as a starter - a nice marriage as the sweetness of the pear and sour hit of the pickling liquor (which can double as a dressing) balances out the richness of the cheese. You can vary this recipe to suit your taste, so just go with what you like - if you prefer a stronger cheese like Dunsyre or Lanark Blue, then go with that; you can vary the sweet / sour balance of the pickled pears, too, to suit yourself.

Pickled Pears with Strathdon Blue
To serve 4 as a starter

750ml water
125g caster sugar
150ml red or white wine vinegar
3 star anise
1 cinnamon stick
4 cloves
1 tablespoon mustard seeds
6 peppercorns
1 pinch dried chili flakes
2 large pears, or four small
200g Strathdon, Dunsyre or Lanark Blue cheese

salad leaves, to garnish
toasted pine nuts, to garnish (optional)

In a small high sided pan that will take the pears in one layer, make a sour sugar syrup by dissolving the caster sugar with the water, vinegar and aromatics.
Taste the syrup, and add more vinegar or sugar if you want a sweeter or more sour flavour imparted to the pears. Ideally, we want to taste the vinegar but still have a nice sweet / sour flavour.
Let it come to a simmer while you peel and core the pears (I use a melon baller to take out the core of the pear). As you peel them, drop the pears in the water so they don't discolour. When you've finished, cover with a circle of baking paper - to help keep the pears submerged while they cook.
Gently simmer until a skewer goes through the flesh - the time it takes varies.....but twenty to thirty minutes is usual. Just check them until done, and when they are, switch off the heat and leave them to cool in the liquor.
When the pears are cold, they're ready to serve. From here on in, this dish is just about assembly.
If the pears are large, halve them and fan them out, if small, serve one per person.
Serve atop a slice of cheese, or crumble the cheese over the pear, if you prefer.
Some crunch for textural contrast is nice - toasted pine nuts are a good option if you have some.
Drizzle some poaching liquid around; dress with a few salad leaves and enjoy.

Recipe created by James, head chef @ The Elemental Kitchen for the award-winning
Ardross Farm Shop, East Neuk of Fife.

Fall for Fort Augustus...

2011-10-10T05:12:00.000-07:00

Oh, we do like to live beside the seaside.....but, as autumn leaves begin to fall, we also really appreciate a trip inland and north to the mountains and forests of the Scottish Highlands. The area around Loch Ness & Fort Augustus is particularly splendid, which is why we were glad to return for another Elemental Kitchen assignment this year. While we do spend most of the time creating delicious breakfasts, lunches & dinners for our clients, it's also a pleasure to get out and about to enjoy the golden autumn hues, before finding somewhere cosy to relax in the afternoon. So, our latest recommendation is The Lock Inn, right next to the canal locks at pretty Fort Augustus. Its solid wooden tables, real log fire, impressive whiskey collection & hearty pub lunches, make this an idyllic stop-off during a highland excursion.

Our latest assignment was organised via holiday agent, George Goldsmith.

Image via here

Delicious New Menus...

2011-09-26T03:42:00.000-07:00

Asparagus Terrine
with tomato salad & pesto

Loin of Wild Highland Venison
port-pickled red cabbage, game sauce with bitter chocolate

Iced Heather Honey Parfait
with toasted oat crumble, raspberries & whisky syrup

Our Chef - James - has just created a new selection of mouth-watering sample menus! Take a peek here - Menus @ The Elemental Kitchen . You can also view the recipes for some of these dishes by scrolling through earlier blogs. Bon Apetit!

Recipe - Port Pickled Cabbage

2011-09-07T07:58:00.000-07:00

This rich, satisfying cabbage dish with sweet and sour notes makes a wonderful accompaniment to game at this time of year - serve as a great base for venison, grouse, partridge or wild duck. You can vary the sharp - sweet balance according to taste, just adjust the sugar and vinegar to suit. This can be prepared in advance and warmed through just before serving, a great help if you have guests for dinner.

Ingredients

1 medium red cabbage
100g butter
50g demerera sugar
225ml red wine
225ml port
125ml wine vinegar
4 juniper berries, lightly crushed
4 star anise, whole
zest of 1/2 an orange, in strips
salt and pepper

Shred the cabbage as finely as possible - using the slicing attachment of a food processor gives good results and saves time, if you have one.
In a heavy based casserole pan, gently melt the butter.
Add the cabbage and coat in the butter, turning the cabbage over a medium heat until the cabbage begins to sizzle.
Add the demerera sugar, the juniper berries, star anise and orange peel and stir, before adding the wine, wine vinegar and port.
Add a pinch of salt and a few grinds of pepper.
Bring to the boil, then turn down to a very gentle simmer and cook for two to three hours. At this stage, the liquid will have reduced and the cabbage will be a dark, rich red colour.
Taste, and adjust seasoning to taste, before serving with your chosen accompaniment - pictured here with loin of venison.

Recipe created by James, head chef @ The Elemental Kitchen for the award-winning
Ardross Farm Shop, East Neuk of Fife.

Vows & Vintage...

2011-09-04T09:32:00.000-07:00

Here at The Elemental Kitchen we focus on providing bespoke hospitality for groups of 25 or fewer, so we don't often help to create bigger events - like weddings. However, we do make the occasional exception for those that capture our imagination! Last year we created a Wild Highland Wedding at a mountain bothy in the foothills of the Cairngorms...

This weekend we were honoured to provide the bespoke informal banquet & front-of-house hosting for the wedding of a local couple. As the pair described their vision of their perfect day - a down to earth ceremony in their own garden followed by a vintage, eco-friendly gathering at their village hall for family and friends, we knew this was our kind of celebration! Heather & Rich - congratulations, we wish you every happiness for the future. Also, thank you so much for inviting us to join you on your special day. It really was perfectly lovely!

The Menu...

Our Chef, James, designed a delicious 3-course summer buffet, created with ingredients sourced from around the East Neuk and Scotland - free range chicken caesar salad, Crail crab with pickled cucumber & sweet chilli syrup, goats cheese with grapefruit and beetroot, honey & thyme dressing. Slow roasted beef, smoked beef and free range honey roasted ham soured from Penmans of Crail. Hot smoked salmon sourced from Wilsons fish merchant in St Monans. Salads of coleslaw with beetroot; shaved fennel & asparagus with pine nuts; potato with broadbeans, peas, mint and mustard dressing; puy lentils with flat-leaf parsley, feta, lemon and herbs. Desserts of crannachan, strawberry pavlova and chocolate pots. We sourced fruit and vegetables from our local farm shop at Ardross.

Wedding Planning & Decor...

For a group of 100 guests, we sourced all necessary tables, tablecloths, kitchen equipment crockery, cutlery and glassware from John Brown Cater Hire. Meanwhile, the bride, groom, family and friends provided the stunning eco-friendly decor - vintage napkins, the pretty bunting was handmade from vintage linens, the favours were home-made edible hearts, candles were created using vintage cups & saucers and the flowers were all gifted from friend's gardens or picked from the bride & groom's own garden.

The Team - Thank You!

The Elemental Kitchen was assisted on the evening by a fabulous team - F.O.H Host Angie Bruce, alongside Abbie & Scott from The Cocoa Tree Cafe in Pittenweem and last but most certainly not least, Chef Amy McKinney. Again, thank you so much for your efficient hard work, good humour and service with a smile!

A Note from The Bride & Groom...

"Vicky & James, I cant tell you how happy we were with ALL the service you provided. The food was just amazing. Comments about the food from guests was that 'it was the best wedding food we ever tasted', 'variety and standard were exceptional', 'the puddings were to die for, those meringues - wow - vanilla pods in them?'. Just beautiful. Thanks so much also for organising the pies and cheese for us - in the end it would have been so hard to do it ourselves. Vicky you were a fantastic front of house - everything I thought ran so smoothly and the best thing for me was I totally trusted you had it under control and it was one thing I just wasn't even thinking about, I was so unconcerned. Your team were great - hard working, friendly and nice to have around. We are just so happy that you were able to provide us with such a great service all round and that everyone enjoyed the food - there was not one single thing that I wasn't happy with. We love your ethos with food it just fitted so well with ours. I know doing big events isn't your normal line of business but I can't even express how wonderful the whole operation was! Such a massive thanks!"

Heather & Richard :)

Click here to view more client testimonials for The Elemental Kitchen.

Recipe: Tomato & Ricotta Tart

2011-08-12T01:36:00.000-07:00

Tomato & Ricotta Tart

This is a real summer dish, good hot or cold, which is perfect for a light lunch, a picnic or as an accompaniment to a barbecue. As it is simple, the key to the flavour of this simple tart is to use really good tomatoes - this is all about letting the main ingredient sing.

2 or 3 large tomatoes
200g sheet of puff pastry
250g ricotta cheese
2 eggs
100ml double cream
70g parmesan, grated
salt & pepper to taste
basil leaves and olive oil to finish

Preheat the oven to 200 degrees centigrade

In a bowl, combine the ricotta cheese, eggs, cream and parmesan. Add salt and pepper to taste. Set aside in the fridge while you prepare the tomatoes and the pastry.

Slice the tomatoes as finely as you can. There is no need to peel or de-seed them.

Line a baking tray with baking parchment, then lay out the circle of pastry (if you are rolling the pastry, it should be about the width of a pound coin, and the size of a large dinner plate)

Lightly score a border around the circumference of the tart, approximately 2cm in from the edge - cut into, but not through, the pastry

Evenly spoon the cheese and egg mix over the pastry, up to the score mark, then lay on the tomatoes in a single layer until you have covered the surface of the cheese mixture.

Bake for approximately 30 minutes until the pastry is crispy and the ricotta mix is set

Just before serving, drizzle with good quality oil and scatter over some torn basil leaves

Recipe created by James, head chef @ The Elemental Kitchen for the award-winning
Ardross Farm Shop, East Neuk of Fife.

Hand Dived & Delicious...

2011-07-28T06:44:00.001-07:00

While on our assignment at Knock House on The Isle of Mull, we were very lucky to benefit from the ethics and expertise of Guy Grieve of The Ethical Shellfish Company. We highlighted the company's excellent work as part of our feature We're Hooked over at our sister blog Postcards From The Coast a couple of months ago. Guy's adventures in 'wild gourmet' are well-documented and it's little wonder that he's built up a loyal client base at michelin-starred restaurants throughout the UK. However, thanks to mutual associates, we were able to secure an order and he was kind enough to personally deliver some of the best scallops we've ever encountered! Keep up the amazing work!

Magical Mull....

2011-07-28T05:51:00.000-07:00

We've just enjoyed a fabulous few days on assignment with The Elemental Kitchen at one of our favourite country houses, on the magical Isle of Mull. Here's a snapshot of our week....

Statuesque Knock House

Knock House is nestled in the foothills of
the island's munro on Benmore Estate

The house is surrounded by lawns
and includes a children's
play area within the trees

Elegant dining room

From the oven -
just baked soda bread

The Elemental Kitchen's Chef - James -
in the beautifully equipped kitchen

Summer Starter - Hot Smoked Salmon

Our retro VW transporter in the back courtyard

The water is just a few minutes walks from the
house - where the estate's boat awaits guests for
sea-fishing and island excursions

Front-of-House - host Vicky takes time out...

Hello Bambi - a confident deer stops to look
as we point & shoot...with the camera!

Find out what our clients had to say about us at our page of Testimonials.

You can discover more about a holiday at Knock House via our friends at exclusive property & sporting agents George Goldsmith.

For more on our bespoke hospitality, go to The Elemental Kitchen.

For our guide to a mini-break in the island's capital Tobermory, go to our 'Island Getaway' feature over at Postcards From The Coast.

Bon Apetit - Why We Adore Dining A La Francaise...

2011-07-15T05:17:00.000-07:00

The Elemental Kitchen has just returned from our beautiful assignment in Corsica - an island floating in the mediterranean, south of France. Lush green mountains, sparkling clear waters, perfect sandy beaches and of course, delicious fresh produce - it's a place that ignites the culinary imagination! When we return from France - especially Corsica - we are always so inspired by their approach to dining. Here are our Top 5 secret ingredients for celebrating the simple pleasure of dining, Corsican-style...

Chef James in our client's kitchen

A few steps away - the private beach

Host Vicky serves lunch...

Secret Ingredient 1 - Simplicity

Tomato & Ricotta Tart

Our French clients love unpretentious, simple & delicious dishes for breakfast, lunch and dinner. They shun elaborate sauces and ostentatious presentation in favour of beautiful colours and flavours that need no embellishment.

Secret Ingredient 2 - Local & Seasonal

The family team at Chez Eva

Corsica's answer to Sainsburys

The fig tree in our client's garden

Local markets provide the very best of ingredients - and they're proud to showcase their truly local produce! What can't be picked from our client's own kitchen garden (see Figs above - which make an awesome ice-cream ) can be sourced from genuine and helpful family markets like Chez Eva - lemons and olive oil, fruit and vegetables, casks of Corsican wines, bread, charcuterie and oh, the fromage....

Secret Ingredient 3 - Sense of Occasion

Aperitif taken on the ocean-front veranda

Table design by EK featuring flowers
from the client's own garden

Every dining experience is embraced with a sense of occasion. Of course, you might expect clients on holiday to make a little extra effort, but it seems eating on the run is just not the done thing, regardless of how rushed you might be. In the airport's fast-food cafe, I observed a couple sit down with napkins and wine, approaching their instant lasagne meal with the same respect one might give fine cuisine. Each morning, even the villa's busy housekeeper took time to sit down at a table to enjoy the fresh fruit served for breakfast. Breakfast and lunch were always taken as a family, at the table. Meanwhile, the evening meal provides an excuse for a little extra attention to detail. Everyone takes time out - just a few minutes - to dress for dinner. Aperitif and canapes allow guests to relax into the occasion. Napkins, flowers and candles create the perfect ambiance for alfresco dining.

Secret Ingredient 4 - Balanced & Light

Salad of Corsican goats cheese, beetroot and grapefruit with basil

I carried a watermelon? Fresh from the local market

Our French clients love the best of ingredients - cheese & olive oil, coffee & wine, breads, pastry & chocolate. They also love to immerse themselves in the ritual of aperitif & canapes, followed by entree, main course and dessert. How do they do it and remain so svelte? The secret is simple - I was once told by a French lady, "I pick my pleasures". It's rare to see crisps and chocolate bars in a French pantry. Instead, at meal times, no delicious ingredient is omitted and it's rare to see anyone pass on dessert - each mouthful is slowly savoured and each course is enjoyed in moderation.

Secret Ingredient 5 - Relaxed

Lighting candles & opening wine

Comfy seats & alfresco fire for this informal banquet

Relaxed vibe - even chef had time out to enjoy the island...

The rituals of dressing for dinner, good napkins, candles and flowers are contrasted and complimented by an informal approach to the actual dining experience. The French really know how to embrace a light-hearted dinner party - young children play in the garden as adults linger over their meal, laughing and enjoying the simple pleasures of delicious food & wine, good company and natural beauty, as the sun lingers in its descent over the mediterranean ocean...

"Thank you a lot for spoiling us so much...
it's always a pleasure when you're with us...
and I don't speak only about the incredible food,
the beautiful decorated tables and the great service!!!!"

- International Client, Corsica

Find out more about bespoke hospitality from The Elemental Kitchen at www.elementalkitchen.co.uk

PS. It wasn't all slaving over a hot stove, check out our mini-guide to the south of Corsica over at our sister blog, Postcards From The Coast.

Bonjour...

2011-06-30T06:25:00.001-07:00

We're on assignment in Corsica! Check out a few quick pics of the stunning beachside location, markets and beautfiul surroundings via my iphone over at our facebook page...oh...and don't forget to 'like' us if you please! Merci Beaucoup!

Give us the thumbs up by clicking the 'like' button on The Elemental Kitchen @ Facebook.

Find out more about us at our main website - www.elementalkitchen.co.uk

Recipe - Cool twist on a Scottish classic...

2011-06-30T06:00:00.000-07:00

Iced heather honey parfait with toasted oats, whisky syrup and raspberries

We eagerly await the first raspberries of the season, and this month we are showcasing them with our summery, frozen take on cranachan, pairing this amazing fruit with an iced heather honey parfait, crispy oat crumble and a decadent whisky syrup. This is a great way of getting your ice cream fix if you don't have an ice cream machine, too.

Makes 4

For the parfait:

50g honey, heather if possible
3 egg yolks, preferably free range
175 ml double cream
Whisky, to taste
For the toasted oats:

30g Pinhead oats
30g Rolled porridge oats
2 tbsp caster sugar
Whisky syrup:

50 ml runny honey
20 ml whisky
1 large punnet of raspberries, to finish

To make the frozen parfait, combine the egg yolks and the honey in a heatproof bowl, and set it over a pan of simmering water, making sure that the bowl is sitting clear of the water. Whisk over this gentle heat until the mix has doubled in volume, is pale, thick, and the whisk leaves ribbon-like trails. Remove from the heat and whisk for a minute while it cools.

In a separate bowl, whisk the double cream to soft peaks.
Add the egg mix to the cream and gently fold it in.
Add the whisky to taste, then pour into 4 dariole moulds (or ramekins, if you don't have dariole moulds; silicon muffin trays also work well)
Cover and freeze until set

For the toasted oats, combine the rolled and pinhead oats in a frying pan and place over a high heat. Turn the oats over every ten seconds or so, and continue until they smell toasted and are beginning to brown. At this stage, evenly sprinkle the sugar over the oats. As the sugar melts, scrape it off the base of the pan, turning the oats in the melting sugar. Keep stirring until the oats clump together and begin to caramelise, then remove from the heat and tip onto a cold baking tray. As the oats cool they will crisp up.

For the syrup, simply stir the honey and whisky together until combined.

To assemble the dish, take the parfait out of the freezer, run round the mould with a sharp knife to release, then tip onto a serving plate. Scatter a generous portion of raspberries around it, add some of the oat mix, and drizzle over the whisky syrup to finish.

Recipe created by James, head chef @ The Elemental Kitchen for the award-winning
Ardross Farm Shop, East Neuk of Fife.

Like?

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Bespoke Vacations...

2011-06-15T01:08:00.001-07:00

Our friends over at Loyd Townsend Rose have launched a blog, celebrating their portfolio of luxurious private houses and castles. Have a peek inside some of their beautiful properties and be inspired to create your next unique holiday!

Summer in a Sweet - Strawberry Pavlova

2011-06-08T03:20:00.000-07:00

Strawberries really do capture the spirit of summer and it is a real treat to see local strawberries on the shelves at this time of year. The flavour is incredible when they are in season, and it is best to treat them simply so that they really shine. Strawberries, whipped cream and crisp-on-the-outside, chewy-centred meringues...what could be better for a summery treat?

Makes 8 individual pavlovas

Strawberry topping

300-400g strawberries
1 tablespoon icing sugar
1 teaspoon good quality balsamic vinegar

Meringues

4 egg whites at room temperature
1/2 teaspoon white wine vinegar or fresh lemon juice
250g caster sugar
Seeds scraped from 1 vanilla pod or 1 tsp vanilla bean paste

Chantilly Cream

300ml double cream
3 tablespoons icing sugar
1 tsp vanilla extract
splash of brandy

Preheat the oven to 120 centigrade.

To make the meringues, combine the egg whites with the vinegar or lemon juice and the vanilla seeds in a large bowl
Start to whisk the egg whites on medium speed, then gradually add two thirds of the caster sugar, a spoon at a time
Continue to whisk until the meringue mix is shiny, smooth and very firm
Fold in the remaining caster sugar by hand
Pipe or spoon the meringue mix onto a baking tray lined with parchment
Bake for one hour and ten minutes at 120 degrees centigrade. When done, turn the oven off and leave the meringues to cool completely with the door ajar.

To make the chantilly cream, whisk the cream with the icing sugar and the vanilla to soft peaks. Fold in the brandy to taste.

For the strawberry coulis, macerate 150g of chopped strawberries with a tablespoon of icing sugar for an hour, then blend and push through a sieve

To serve, plate the cooled meringues and spoon on the chantilly cream. Drizzle with the coulis and top with the rest of the strawberries.

Recipe created by James, head chef @ The Elemental Kitchen for the award-winning
Ardross Farm Shop, East Neuk of Fife.

Give us the thumbs up by clicking the 'like' button on The Elemental Kitchen @ Facebook.

Think Global, Eat Local...

2011-06-08T02:59:00.000-07:00

As you may know, The Elemental Kitchen forms part of the portfolio at our boutique media & entertainment studio, Acoustic Wave. Whether we're providing bespoke hospitality, creating events, showcasing music or working on media & promotion, we're always guided by our mantra "celebrate simple pleasures & positive ideals." So imagine our pleasure when we discovered we'd been included on the fabulous Fife Diet website. The Fife Diet ethos is 'think global, eat local' which is beautifully aligned with our own aspirations for a better world. The Fife Diet initiative provides so much inspiration including Cookery Workshops, How To's, Recipes, Carbon Foodprints, Reading & Resources. Of course the project is based in Fife, but regardless of where you live, you can hand-pick some of these ideas and - with a pinch of imagination - whip up a delicious new approach to dining...

Give us the thumbs up by clicking the 'like' button on The Elemental Kitchen @ Facebook.

Savour The Moment @ Crail Food Festival...

2011-06-08T02:09:00.000-07:00

You know those occasions, when you have a lot on your plate and you really wish you could be in two places at the same time? That's a little bit like how we feel right now. You see, we're really looking forward to our upcoming Elemental Kitchen assignment with lovely clients on a beautiful country estate. On the other hand, it means we're going to miss the first ever Crail Food Festival - featuring some of our favourite producers - right on our doorstep! Of course, deep down we don't really want to be in two places at the same time - how can one truly savour the moment if trying to cram everything in at once? So, this year, we'll go on our wonderful assignment....but we wanted to let you know about this amazing little event anyway! If you don't already have plans, we highly recommend that you meander along the East Neuk coastline on 17-19th June, slow down and celebrates some of life's simple pleasures at Crail Food Festival - delicious food AND beautiful music from King Creosote & Friends in a naturally beautiful setting...right by the sea. Meanwhile, we're already looking forward to next year - and if you live further afield, why not join us for a vacation on Scotland's east coast next summer?

Give us the thumbs up by clicking the 'like' button on The Elemental Kitchen @ Facebook.

Recipe - Asparagus Pana Cotta

2011-05-18T08:28:00.000-07:00

Now that the sun is out in the East Neuk, here's a lovely way to make a very summery use of the new season asparagus. 'Panna Cotta' literally means 'cooked cream'; here we're using eggs to set the asparagus in a tasty savoury custard, and serving it alongside some wild garlic pesto for a lovely starter or light lunch.

Makes 4 or 5 starter sized portions

125g of trimmed asp 12 thin spears
1/4 pint 125ml
2 whole eggs
sprig tarragon or 3 basil leaves
pinch salt & pepper

Bring a large pan of salted water to the boil

Prepare the asparagus and cut into bite sized pieces – about fingernail sized

Blanch in the boiling water until al dente

Drain and set aside once cold

Meanwhile, make the custard mix. Combine the eggs, cream, salt and pepper in a bowl and whisk together. Taste and adjust the seasoning, if you're not averse to raw eggs!

Finely chop the herbs and fold into the custard mix

Line 5 small dariole moulds or ramekins with cling film, with plenty of overhang

Divide the asparagus between the moulds, then pour in the custard mix
Now pull over the edges of the cling film and seal the top of the custards, then cover with tinfoil

Place the moulds in a large baking tray and place in a preheated oven – 170c

Pour boiling water into the tin – or until the bain marie is 3/4 of the way up each individual mould

Cook for between 15 to 25 minutes, or until a skewer inserted into the centre of the terrines comes out clean. When the custard is set there should be a little wobble in the mix – this will mean it’s ready

Leave in the moulds until cold

Refrigerate until ready to use, then unwrap and serve

If you prefer, you can double the quantities of the recipe and make this in a loaf tin or terrine for slicing. Just cook for 40 - 50 minutes, and leave the cling on while slicing, so the portions stay intact.

Recipe created by James, head chef @ The Elemental Kitchen for the award-winning
Ardross Farm Shop, East Neuk of Fife.

The House That Rocks...

2011-05-18T08:09:00.000-07:00

No sooner had we left a gorgeous water front dwelling on the pacific coast, we were back to providing bespoke hospitality at one of our favourite East Neuk holiday properties, The Rocks in Elie. Take a peek inside as we prepared for the dinner party...

gorgeous wall art in the open plan lounge/diner/kitchen

dining space

chef James prepares thai-style prawn cakes

international influences

plating up

baked white chocolate cheese cake
with Pittenweem strawberries

more cheese please - a local selection

with James' homemade oatcakes

The Rocks, Elie is part of the The Fabulous Locations portfolio, which also includes stunning properties in Thailand and New Zealand.

Find out more about bespoke hospitality from The Elemental Kitchen at www.elementalkitchen.co.uk

Vancouver Vacation...

2011-05-18T07:38:00.002-07:00

Well, for the first time in what seems like ages, The Elemental Kitchen team took a trip that didn't involve us cooking! We were on vacation in and around Vancouver. Of course, food was still very much at the heart of our travels. Each day was planned meticulously around where and what we'd eat...

In a classic 1950s diner, 'The Templeton', James,
our chef takes time out to reflect on...well, food of course.

We enjoy browsing & snacking at the famed Granville Island market

'Sunny Side Up' - Sunday Brunch at the fashionable
downtown eaterie 'Medina'.

Refreshments, Vancouver style, by the seawall.

We stopped off at Molly's Reach for lunch -
as featured in the 70s TV show, 'The Beachcombers".

On the sunshine coast, at our 'tent house' on Halfmoon Bay,
we enjoyed alfresco dining...

and sampling local wines on the veranda...

... then worked up another appetite out on the lake...

Click here for more snapshots and reflections on our recent trip to Canada. Meanwhile, if you're taking a vacation, holiday or enjoying a special occasion, please don't hesitate to call us, The Elemental Kitchen would love to join you to take care of your bespoke hospitality, while you relax and soak up life's simple pleasures...

Summer of love...

2011-04-12T02:18:00.001-07:00

We do love a good wedding - especially anything unique, down to earth, beautiful and community-spirited! So, I bet you can imagine how very pleased we are to be providing The Elemental Kitchen's bespoke hospitality this summer at an intimate village hall wedding celebration, close to our base in the East Neuk. We'll be sourcing lots of delicious local produce! Of course, we'll also be sharing our special ingredients for the good life with our happy couple.....

Ingredients for the good life...

2011-04-11T14:44:00.000-07:00

A great piece of affirmation art for the kitchen! I found this online.

Spring Recipe - Cauliflower Risotto

2011-04-04T02:05:00.000-07:00

Cauliflower Risotto with roasted cauliflower and cauliflower puree

This risotto is a great way to use what I think is an often overlooked vegetable. The combination of rich, creamy risotto, velvety puree and crunchy roasted cauliflower really showcases the versatility of the cauliflower. The dish too, has many uses - great as a starter, a vegetarian main, or as a wonderful accompaniment to fish, shellfish or a nice piece of roast spring chicken...

Serves 3-4

Ingredients

1 small cauliflower weighing approximately 600g
300ml milk
a little olive oil
2 small onions
140g arborio or carnaroli risotto rice
500ml chicken or vegetable stock
40g butter
100ml of white wine or vermouth
20g freshly grated hard cheese such as gran padano or parmesan
Salt & pepper

There are three elements to this dish, the puree, a white risotto, and the roasted slices of cauliflower.

First, remove the outer leaves of the cauliflower, remove the core, and split the cauliflower into florets.

For the puree, take half the florets and cover with the milk in a small saucepan, making sure that the pieces are small enough to be submerged. Season with salt, bring to the boil, turn down to a simmer and gently cook until the florets are soft (about 10 minutes). Drain, reserving the poaching liquid, then blend the cooked cauliflower with the milk, adding as much as you need to make a smooth, velvety puree - you might not need all of the milk. Taste, adjust the seasoning and set aside in a warm place.

To prepare the roasted cauliflower, cut the remaining florets into slices about half a centimetre thick, then transfer to a baking tray and drizzle with olive oil, salt and pepper. Ten minutes before your risotto is finished, roast in a hot oven preheated to 220 centigrade, until the slices are brown at the edges and cooked 'al dente' - we want a crunch to contrast with the risotto.

For the risotto, first bring the stock to a gentle simmer in a saucepan and keep this simmering during the rest of the cooking.
In a separate pan, finely chop the onions and sweat over a gentle heat with 20g of butter until soft.
Turn up the heat to medium, add the rice and cook for 2 minutes, stirring constantly so that it doesn't stick. This stage is important, as by 'toasting' the rice, you enable it to absorb hot the stock and cook more quickly later on in the process.
Add the wine and stir, it should boil up quite quickly as the pan will be hot. Cook until the liquid is all gone.
Turn down the heat and add the stock one ladle at a time, stirring constantly, and only adding a new ladle of stock when the previous one is nearly gone.
Continue until the rice is cooked, but with a little bite. You might not need all 500ml of the stock, but there shouldn't be much left! At this stage, we want the risotto to be quite dry, as we're about to add the cauliflower puree.
Remove from the heat and fold in approximately half of the cauliflower puree, then beat in the remaining 20g of butter, cut into cubes, with the grated parmesan. Season to taste and leave for 2 minutes before serving.

To serve, spoon the risotto onto a base of warm puree and top with the roasted cauliflower slices.

Recipe created by James, head chef @ The Elemental Kitchen for the award-winning
Ardross Farm Shop, East Neuk of Fife.

Elemental E-News...

2011-03-21T06:14:00.001-07:00

If you love to surf Elemental News - and if you don't already receive our updates via email - you can now click here to join our mail list. Receive recipes, availability, stunning properties, beautiful locations and all the latest news from our kitchen table.

A unique treasure...

2011-03-21T05:20:00.000-07:00

Click on the image to view text

Occasionally, we like to feature some of our favourite collaborators, agents, clients and locations. This week, a special mention goes to George Goldsmith. Our bookings via the team at the Edinburgh-based agent have taken us to beautiful locations throughout Scotland including Knock House on the Isle of Mull, which we'll be visiting again in the summer. We can highly recommend the many exclusive properties featured in the 2010 brochure. It was also an honour to be included as a George Goldsmith recommended chef! The 2011 brochure is coming soon. Meanwhile, you can find out more at www.georgegoldsmith.com.

Elemental Music...

2011-03-14T04:42:00.000-07:00

Rainy days & mondays always get me down. So said The Carpenters. Maybe we were a little quick to announce the arrival of spring - it's been raining (and snowing) since the weekend here in Scotland. Still, we like to find a way to look on the bright side and so - James Lowe - our resident chef & singer-songwriter is sharing a free download from his debut album Radio Friendly. His beautifully melancholy, Falling In is a reflection on starting another rubbish day and finding a way to turn it around in your mind. Just click on this link to James Lowe - Facebook Page, go to Band Profile and download your free song.

"clouds crying out loud won't bring me down...."
- James Lowe

Find out more about music from James Lowe at his official website www.jameslowe.info.

Photo via google images

Recipe - Crunchy Apple & Cinnamon Cake

2011-03-02T02:48:00.000-08:00

We adore Afternoon Tea - and creating freshly baked cakes is part of our daily ritual when on an Elemental Kitchen assignment. Who doesn't love to come home after a day's rambling or sight-seeing to a delicious pick-me-up? So, this month's recipe, created in collaboration with our friends at Ardross Farm Shop is a light & sweet cake - with British orchard apples - ideally served with endless earl grey, lady grey or traditional afternoon tea....

Crunchy Apple & Cinnamon Cake

This apple cake makes for a lovely afternoon tea or morning coffee treat all by itself, but is also great as a pudding on cold pre-spring evenings, served warm with a generous glug of custard.

Feel free to experiment with apple varieties for this - depending on how subtle or pronounced an apple flavour you prefer. I like to use a cox apple for this, but bramleys, russets, gala... use your favourite!

For the base

115g butter, at room temperature
115g caster sugar
2 large eggs (preferably free range)
115g self raising flour
2 apples
pinch of cinnamon

For the crunchy topping

3 tablespoons demerara sugar
1 teaspoon ground cinnamon

Preheat your oven to 180 centigrade and line a 20cm sponge tin with baking parchment

Cream the butter and sugar together until light and fluffy.
Add and incorporate the eggs one at a time
Peel, core and grate the apples, then fold into the mix
Fold in the flour and cinammon, then transfer to the tin and bake for around 20 minutes
At this stage the sponge should have a firm top but not be quite cooked - now mix the demerara sugar with the cinnamon and sprinkle evenly over the cake before returning to the oven
Bake until the cake is cooked through (a skewer inserted will come out clean). Depending on your oven, this may take 10-15 minutes. The topping will be crunchy and the apple in the cake cooked through
Transfer to a wire rack and remove from the tin once cool

For more on our bespoke hospitality service, The Elemental Kitchen go to www.elementalkitchen.co.uk

Island Living...

2011-02-17T06:41:00.001-08:00

The Elemental Kitchen diary is booking up for the year ahead and we're looking forward to returning to two of our favourite islands - at home and abroad. A couple of years ago we spent 3 months living on The Isle of Mull and we've been back and forth for assignments ever since. This year, we return to provide bespoke hospitality for a client's family holiday at the beautiful Knock House. The island has been described as Scotland in miniature, with incredible mountains, white sandy beaches and crystal clear west coast waters....

Some time ago, we also spent a month on the stunning island of Corsica, for an assignment with a French client at their beautiful holiday villa on the south coast, near Portovecchio. We return this year and look forward to yet more crystal clear waters, lush mountain-scapes, sea fishing, fresh market produce and light mediterranean cuisine.

To book The Elemental Kitchen for your holiday or special occasion, please go to www.elementalkitchen.co.uk.

Open Kitchen - Acoustic Wave Cafe...

2011-02-17T05:29:00.000-08:00

Menus & artists announced for our next not-for-profit pop-up Acoustic Wave Cafe on Saturday 16th April, from 1 pm.

Delicious food, beautiful music & awesome art...by the sea.

Find out more over at Postcards From The Coast.

Love Food?

2011-02-07T06:55:00.000-08:00

image via google images, artist unknown

Less Cooking, More Kissing...

The Elemental Kitchen's head chef, James, recently teamed up with our award winning local Ardross Farm Shop to create a delicious, romantic Valentines menu using lots of locally sourced ingredients. James includes the menu, ingredients list and full instructions here.

Hot Tip: If you want to impress but you're keen to spend less time in that hot & steamy kitchen, skip starter, create a delicious main course at home and treat yourself to an instant dessert from your farm shop.

The E Kitchen...

If you'd like a little help with menu-planning, ideas, recipes or cooking tips for any occasion, James is available for consulation by phone, email or skype via our virtual personal chef service, The E-Kitchen. Find out more via www.elementalkitchen.co.uk or go directly to Elemental Experiences to find out about all of our special packages.

The Food Of Love - Dine Out...

Don't forget that we will be cooking at The Cocoa Tree Cafe in Pittenweem this Valentines Weekend - Saturday 12th February - to create a special Valentines Dinner - Set Menu. There are still just a few seats available - surprise your beau with a beautiful meal surrounded by decadent cocoa - after all, who doesn't love chocolate? Find out more here.

Ultimate Indulgence - Dine In with The Elemental Kitchen...

Alternatively, to truly impress, invite The Elemental Kitchen into your home to provide you and your guest/s with an indulgent bespoke hospitality experience....

Vicky

Valentines Day - Complete Menu...

2011-02-07T06:06:00.000-08:00

VALENTINES DAY - THE MENU

To Start...
Smoked salmon with celeriac remoulade

For Main...
Sirloin of Ardross beef with roasted vegetables and peppercorn butter

To Finish...
Lemon posset with spiced pear compote

With this menu for Valentines Day, the emphasis is on simplicity; letting great ingredients speak for themselves with a minimum of fuss or effort - so that you can spend less time in the kitchen, and more time with your loved one!

These quantities are for two, and the courses have been designed so that any work is mainly done in advance.

Hope it's a sizzling night!

James

Shopping List

For the smoked salmon dish

6 slices of cold smoked salmon or 2 pieces of hot smoked salmon
salad leaves to garnish, if desired

For the mayonnaise to make the remoulade:
1 fresh free range egg yolk
1 tsp dijon mustard
1 tbsp white wine vinegar
1/2 tsp salt
250ml groundnut oil

1/2 celeriac
1 teaspoon capers
a few sprigs of parsley
lemon juice to taste
dijon mustard to taste

For the main course

2 sirloin steaks
2 tablespoons of green peppercorns in brine
50g salted butter
1 carrot
1/2 small squash
2 medium potatoes or 1 sweet potato
1 medium parsnip
1 large bulb of garlic
a few sprigs of thyme
olive oil - a couple of tablespoons, maybe 3
sea salt & pepper, squeeze lemon juice (optional)

For the pudding

Posset:
300ml double cream
1 lemon
75g caster sugar

Pears:
1/2 cinnamon stick
2 cloves
2 star anise
zest from 1 lemon
2 pears
100g caster sugar

Your Cooking Guide....

We'll begin well ahead of the meal by making the lemon posset for pudding. This is a cinch to prepare in advance and once done, you don't have to worry about it at all.

Pour the cream and the sugar into a saucepan, and put on a high heat on the hob. Stir to dissolve the sugar, then let it come to a rolling boil. Turn off the heat and add the juice from the lemon. Stir well before pouring into 2 glasses, and cover with cling film. Chill for approx 2 hours to set.

For the pear compote, you will first need to poach the pears in sugar syrup. Choose a saucepan which will snugly fit the pears. Add the the sugar, lemon zest, cinnamon, cloves, and star anise to the pan with about 350ml of water. Warm the mixture until the sugar melts while you peel the pears. Add the pears to the syrup, bring to a simmer and poach until tender - about 15 minutes, or maybe more depending on the size and ripeness of the pears. When done, take off the heat, allow to cool in the syrup, and when cold, remove, core and finely chop the pears. Spoon as much or little as you like onto the set cream, then cover and return to the fridge until ready to eat.

Next up, we'll prepare the remoulade to serve with the smoked salmon starter. Put a pot of salted water onto boil. Peel the celeriac, cut in half (we'll only need half for this recipe) and slice as finely as you can. Once sliced, line up the slices and then shred into matchsticks - as fine as you can. If you're not comfortable doing this, you can grate the celeriac - but the cutting is worth the effort, it improves the texture and appearance of the dish. When done, add to the boiling water, stir the celeriac, then let it come back to the boil (should take no more than a minute and a half). Once it has, drain it and refresh in cold water to arrest the cooking. Set aside.

Now prepare the mayonnaise. You can opt to substitute shop bought here... but this is a labour of love, isn't it? In a bowl, combine the egg yolk, 1 tsp dijon mustard,1 tbsp white wine vinegar, and the 1/2 tsp salt with a whisk. Now gradually add the oil in a slow trickle, all the time whisking to emulsify the mix. Start slowly, a drip at a time, and increase the trickle once it starts to come together. (you can also do this in a food processor). When all the oil is in, you'll have a lovely thick mayonnaise. You won't need it all for the remoulade, but we can't half the egg yolk for the mix! Remember to refrigerate and use any leftover mayonnaise quickly, as it does contain raw egg yolk.

Take half the mayonnaise and add the other ingredients - finely shop the capers and the parsley, add the lemon juice and dijon mustard to taste before folding in the blanched celeriac. We want the texture of coleslaw with a nice sharp hit of lemon, a little mustard kick, and the aniseed celeriac bite coming through. When you're happy with the balance of flavours, cover and refrigerate until time to serve.

When you want to serve the starter, arrange your salmon on the plates with a nice spoon of remoulade on the side, a wedge of lemon and some crusty brown bread - dressed salad leaves also if you want them, but I don't think they're needed. Keep it simple but delicious!

The first part of the main course is to prepare the simple peppercorn butter. Just drain and lightly crush the peppercorns before folding through the softened butter with a fork. At this stage, you can add a little lemon juice if you like. Shape into a log, then wrap with clingfilm and refrigerate.

Now for the vegetables. We want everything to cook at the same rate - so try to get everything roughly the same size and shape. Peel and quarter the carrot and parsnip lengthwise, removing the tough centre from the parsnip. Clean and cut the potatoes (or sweet potato if you're using) into wedges, peel and deseed the small squash and cut this into wedges too. Combine in a bowl with the olive oil, a liberal smattering of sea salt and a good grind of black pepper. Pick the leaves from the thyme before adding and combining everything so you have a good coating of seasoning on all the cut surfaces of your vegetables. Now, leaving the bulb intact, cut the top off the bulb, exposing the very top of each clove, before loosely wrapping the bulb in foil.

Depending on how pre-prepared you want to be, all of the above can be done in advance, so you just need to plate the starter, and then concentrate on cooking the vegetables, and the steaks, when it comes to dinner.

When you're ready, preheat the oven to 220 degrees centigrade. Throw the garlic foil package in and cook for 15 minutes. Take out your sirloin steaks at the same time - it is better for them to come closer to room temperature before cooking. After the 15 minutes, heat a shallow baking tray that will take the vegetables in a single layer . When the tray is nice and hot, give the vegetables another mix, and add them to the tray - they should sizzle! Transfer the garlic to the vegetable tray (still in foil) and pop in the oven for 30 minutes. Don't be tempted to turn them or fiddle before this (unless they're small and scorch before they cook, that is!). Turn them after 30 minutes, drizzle with more oil if they look dry. Cook for another 15 minutes, or until they are soft in the middle, and chewy / crisp and caramelised on the outside.

Heat a shallow frying pan that will take the steaks. When hot, add olive oil to the pan. Season the meat with plenty of good salt and pepper. Add to the hot pan - then don't be tempted to touch them. We want colour and crust on the cooking side before we turn them - and ideally we only want to turn them once. Colour equals flavour! How long to cook them depends on your preference, and on the thickness of the steaks, but for medium-rare, it shouldn't take more than 4 minutes each side. The springier it feels, the more cooked it is! The most important thing is to rest the meat on a warm plate for five minutes once you've cooked them to your desired doneness - this lets the juices redistribute and the meat relax - making for a more tender eat. While the meat is resting in a warm place, unwrap your chilled peppercorn butter, slice it very thinly and place on top of the meat to let the butter warm and melt over the meat.

While the meat is resting, you can finish the vegetables. Unwrap the foil garlic parcel. The bulb should be soft if cooked - and smell mild, sweet and aromatic. Taking care not to burn yourself, squeeze the soft garlic 'mash' over the vegetables and fold this into them before piling up on warmed plates. Discard the papery garlic clove skins. Top the vegetables with the rested meat, peppercorn butter and resting juices. Serve with mustard and plenty of wine, safe in the knowledge that your refreshing pudding is ready and waiting!

The Food of Love...

2011-01-27T07:47:00.000-08:00

This Valentines Weekend, The Elemental Kitchen is cuddling up with the very lovely folks at The Cocoa Tree Cafe & Chocolate Shop to bring you a romantic dinner (with live music) at their gorgeous cafe on the high street, Pittenweem, on Saturday 12th February! Of course, sizzling secrets are at the heart of Valentines Day so we're adding the The Elemental of Surprise to our menu, created by The Elemental Kitchen chef, James Lowe. Ok, we'll reveal just a little more.... the menu is inspired by our mutual passion for...chocolate! To reserve your place at this evening of romantic decadence, contact The Cocoa Tree on 01333 311495.

Love Chocolate image via here

Always serve from the...?

2011-01-23T09:43:00.000-08:00

Here at The Elemental Kitchen, we like to balance attentive, unobtrusive service with a relaxed ambience. While this means that we don't always observe the most extreme formalities, we do adore proper etiquette. We believe that it's simply the formalisation and combination of good manners, practicality and consideration. In particular, in a dining room setting, the observation of etiquette helps to create a real sense of occasion.

So, James and I are delighted with the standards being set on the TV show, 'Service'. The host, celebrated chef Michel Roux Jr, is well-mannered, patient and gracious - leading by example. The show demonstrates to both his young candidates and viewers the great differences between service and servitude, highlighting the honourable role of offering genuine, caring hospitality in any setting. One small point though. I was surprised to hear Michel telling his front-of-house candidates to always serve from the.... right! Some respondents to Michel Roux's blog about the BBC TV Show 'Service' - including butlers and classically trained waitrers - were appalled to hear these instructions, having been taught 'serve from the left, clear from the right'. Have they been wrong? Did Michel make a mistake? For many, this may not be one of life's most pressing issues - a mere trifle, if you will - but as demonstrated in the show, in the world of hospitality attention to detail is everything. So, when faced with making a potential faux pas in the dining room, what to do?

Well, some time ago The Elemental Kitchen was given this invaluable and sensible piece of advice from a michelin starred maitre'd and it's relevant to any host in a restaurant or at home. Ultimately, one should always attempt to cause the least inconvenience to the diner. For me, this seems to be the perfect balance between common sense and good old-fashioned (or new-fashioned) etiquette. After all, etiquette is ultimately about being polite and considerate, so just go with the flow, relax and enjoy looking after your guests. How will I serve in the future? Join us for dinner and find out...

Vicky - Host @ The Elemental Kitchen

PS. A few days after I posted my comments here and at Michel Roux's BBC blog, he kindly responded with these thoughts, "the only steadfast rule when it comes to serving is to be as unobtrusive as possible, and to serve and clear with style, elegance and aplomb." So glad that we're in agreement!

Stop Press: Elemental Media...

2011-01-20T06:54:00.001-08:00

double click on the article to view in full size

Following The Elemental Kitchen collaboration with Ardross Farm Shop to create a delicious, modern twist on a Burns Supper, we're very pleased to say that our recipe by our chef, James, has been published in The Courier Newspaper and the recipe is also featured in Saturday's Press & Journal (Sat 22 Jan). On the web, you can see posts at Scotland of Food & Drink and at the St Andrews Partnership - Visit St Andrews.

EK @ Facebook...

2011-01-20T06:48:00.000-08:00

The Elemental Kitchen has just created its very own Facebook page. If you're a fan of facebook, please go to The Elemental Kitchen @ Facebook to give us the thumbs up!

Burns Supper - A 21st century twist...

2011-01-20T06:22:00.000-08:00

robert burns, "great chieftain o' the puddin' race' - address to a haggis

haggis croutons - ready for the oven

ingredients - ardross farm shop, elie

We've teamed up with the Ardross Farm Shop, Elie to bring you a deliciously modern take on the traditional Burns Supper. Our chef, James, at The Elemental Kitchen has created this recipe by celebrating the award winning local produce available from the Ardross Farm Shop.

Roast chicken with crispy haggis crouton, neep fondant and mustard sauce

Serves 4

Preheat oven to 220 celcius

For the fondants

1 large whole turnip
1 tbsp groundnut oil
500 ml chicken stock
60g butter, cut into cubes

For the haggis croutons

4 slices of good quality haggis from your butcher
4 tablespoons of flour
2 eggs, beaten
4 slices of bread
2-3 stalks of fresh thyme
1 small handful of fresh parsley
groundnut oil, for frying

For the chicken

2 large chicken breasts, skin on if possible
olive oil for frying
salt and pepper

For the sauce

3-4 shallots
15g butter
salt and pepper to taste
30 ml madeira
100 ml chicken stock
100 ml double cream
1 tsp dijon or wholegrain mustard
1 squeeze of fresh lemon, to taste

This takes the elements of a burns supper and approaches the ingredients in a different way to give an alternative to the traditional 'haggis neeps and tatties' while retaining the core of what makes it such a fine meal. In fact, there are no 'tatties' here, the neep being treated like potato in the form of a rich, buttery fondant and served with a crispy haggis 'cake'. Try and source haggis from your local butcher, if possible in sliced form rather than the traditional shape, as it is easier to deal with for this recipe.

This dish is really just about assembly of the four main elements, so I will describe them separately. You can prepare the haggis in advance of guests arriving, ready to finish while the chicken is cooking. The sauce can also be made in advance and reheated when needed.

For the neep fondants, peel the turnip and cut into thick slices - one per person, the width of your thumb. Take a pastry cutter and stamp out discs approximately 2 inches in diameter. Heat a pan that will take the fondants in a single layer, add the tablespoon of groundnut oil, and add the neep discs. Cook without turning until they colour, then flip over and just cover with the chicken stock - you may not need it all, depending on the space in the pan. Add cubes of butter to the pan, about 15g for each portion. As the stock and butter heat, the neep will cook and absorb the liquor. When halfway down the side of the discs, turn them again, and continue to cook until the liquid is absorbed and they begin to colour in the remaining butter. When done, they should be soft on the inside, and beautifullly caramelised on the outside. This will take 30 minutes, or thereabouts. You may not need to season, depending on the saltiness of your stock, or if you used salted butter.

For the haggis 'croutons', first, make the breadcrumb coating by blitzing the bread in a food processor with the handful of fresh parsley and thyme leaves. Slice the refrigerated haggis, (if not pre-sliced) in the same manner as the fondants above, but slightly thinner. Stamp discs from the slices with a pastry cutter. Dust with the flour, then dip in beaten egg before dousing in the breadcrumbs. Refrigerate until needed, then pan fry the cakes in a little groundnut oil, until coloured evenly, before finishing in a hot oven until the haggis is cooked through and the coating crisp - this will take about ten minutes.

Generously season the chicken breasts with salt and pepper. Sear skin side down in a hot pan with a little olive oil. When golden brown, flip over and and transfer to the preheated oven to cook through - this will take anything from fifteen to twenty minutes depending on size. When done, they will feel springy and firm to the touch and a skewer inserted at the thickest point will give clear juices - if there are traces of pink, the meat is not done. Rest in a warm place until ready to serve. I'd suggest that one chicken breast will serve two people for this recipe, as the rest of the dish is quite rich.

For the mustard sauce, sweat finely chopped shallots in a little butter, salt and pepper until soft but not coloured, then deglaze the pan with the madeira. Once reduced to a syrup over a high heat, add half a cup of chicken stock with half a cup of double cream and a teaspoon of dijon or wholegrain mustard, and boil until reduced and thickened - the sauce will coat the back of a spoon when ready. Taste and season with salt, pepper and lemon as required.

To serve, place the warm fondant on the plate with a haggis cake on top; slice the chicken and fan around the base, before drizzling the sauce around. Serve with shredded winter greens.

Selkirk Grace

Some hae meat and canna eat,
And some wad eat that want it;
But we hae meat, and we can eat,
Sae let the Lord be thankit.
- Robert Burns

EK teams up with Ardross Farm Shop

2011-01-06T04:44:00.000-08:00

We are delighted to confirm that in 2011, The Elemental Kitchen is collaborating with Ardross Farm Shop, Elie on an exciting new project! Together, we'll be bringing you delicious recipes and menus, using wonderful local (East Neuk) produce. We are already huge fans of Ardross Farm Shop and we use as much of their award-winning local ingredients and British produce as possible when cooking for clients. Most journeys to assignments at castles, lodges and private homes around Scotland begin with stocking up on delicious vegetables, fruits, meats, cheese, chutneys, jams and deli produce at Ardross. We'll be posting our recipes here soon. In the meantime, you can skip over to the Ardross Farm Shop website to view our modern twist on haggis for Burns Night and a complete, menu for Valentines Night. All recipes are straight-forward and aim to ensure that your dining occasions are relaxed, hassle-free and delicious!

Seasons Greetings....

2010-12-21T07:10:00.001-08:00

This is just a brief note from The Elemental Kitchen to wish you a very Merry Christmas & Happy New Year! We are still working and playing in the Scottish Highlands - see our post below, featuring our stunning private accommodation in the heart of the mountains. We'll be back in our perfect seaside sanctuary - the East Neuk - in early January AND we're excited to be launching some fabulous new packages in 2011 - for our local area and further afield - so scroll down to find out more....

Again, Merry Christmas & Happy New Year to you...& thanks for your interest & support in 2010. See you in 2011....

Best wishes

James & Vicky x :)

A Perfect Highland Cottage...

2010-12-06T09:22:00.000-08:00

During the winter, The Elemental Kitchen is spending lots of time in the highlands for a bespoke hospitality assignment at a beautiful hunting estate. While here, we're staying in a perfect little cottage in the foothills of the Cairngorm mountains. It's such a special place, we really want to share it with you - and the great news is we can! Laggandhu, near Nethy Bridge, is available to book via this website. Meanwhile, here's a sneak peek inside (and outside) this exceptional location...

Elemental Experiences...

2010-12-06T08:13:00.000-08:00

Baked Alaska by The Elemental Kitchen

This winter, The Elemental Kitchen is launching a range of new packages including The East Neuk Elemental Experience, our special winter food lover's retreat which is exclusive to the East Neuk of Fife. We're also launching The Chef's Table, Cooking On Ice and The E-Kitchen, which we are now pleased to offer alongside our established service, The Elemental Kitchen - Bespoke Hospitality. For full details on our range of Elemental Kitchen packages, go to Elemental Experiences.

The East Neuk Elemental Experience...

2010-12-06T07:56:00.000-08:00

The festive season is here and 2011 is just around the corner! So, we're celebrating the new year by introducing some fabulous new Elemental Experiences from The Elemental Kitchen, including a special winter package, exclusively available around our stunning coastal base, the East Neuk of Fife. Find out more about our East Neuk Elemental Experience below or go to our Elemental Experiences page for full details on this and more new packages.

A Bespoke Food Lover's Retreat, exclusively in East Neuk
A special package, available 6th January to 31st March 2011

Retreat to the comfort of your own home this winter, for your very own foodie's experience. We're bringing you this exclusive & limited introduction to The Elemental Kitchen, from 6th January to 31st March. Ideal for all food lovers - beginners, intermediate and more experienced home cooks. The package includes....

Gift Card - Your subscription will be confirmed with our EK card
Introducing EK - We'll call you to say hello and chat about your culinary taste, style & goals. We'll set the dates for your events and follow up with an email to confirm your menus for each occasion.
Grocery shopping - No hassle! When you've chosen your menus, we'll source the ingredients for both your demonstration lunch & your dinner party, using local produce wherever possible.
1 x Bespoke Hospitality evening - Relax & dine at home with friends this winter - enjoy the exclusive services of our Chef & Host for your bespoke EK dinner party (for a party of up to 8).
1 x The Chef's Table - Our Chef & Host will come to your home to create a delicious demonstration lunch for you and your guests (party of up to 8), while you observe, ask questions and perhaps enjoy a bottle of wine!
The E-Kitchen - We'll send you a step-by-step guide to your Chef's Table experience (by email), with shopping list, recipes, key pointers, notes and reminders from the demonstration. If you wish, we'll also include a telephone/skype consultation (up to 15 minutes), to answer any of your cooking queries, ensuring that you'll be able to confidently recreate an Elemental Experience.
Tip Of The Week - We'll add you to the mail list for Elemental News and we'll include a subscribers only cooking tip or recipe, emailed to you once per week, up to 31st March 2011.
20% discount - The Chef's Table, Cooking On Ice, The E-Kitchen and The Elemental Kitchen - Bespoke Hospitality (for party of up to 8). Applies to EK experiences taken within the 3 month subscription.

Package: £300
To ensure our best service is available to each client, our spaces are very limited
Excludes cost of basic ingredients & travel expenses, charged at point of delivery
Dates are subject to availability, so please book early
3 month subscription period, 1st January 2011 to 31st March 2011
Excludes Valentines weekend 12th, 13th, 14th February
Full payment required at point of booking

Don't live in the East Neuk?
Rent a holiday cottage and enjoy The Elemental Experience during a weekend retreat...

Our recommendations:-
The Rocks, Elie - Fabulous Locations
1 Midshore, St Monans - Coastal Life
East Fife Letting - Properties throughout East Neuk

Or, if you'd like us to travel further afield, let us know where you live and we'll create a bespoke quote for you.

For full details on this and other packages, go to Elemental Experiences .

Working in a Winter Wonderland...

2010-11-22T06:46:00.000-08:00

This winter, we're decamping to the Scottish Highlands, where The Elemental Kitchen will be providing bespoke hospitality for a lovely family at their stunning hunting estate. We're returning to the Strathspey estate, following an incredible assignment there last year - the most snowy winter in 15 years! Here are a few of our favourite snapshots....

The Cairngorm Mountains

The Main Lodge

Crab Salad with Sweet Chilli Dressing

Welcome to Narnia

4x4 - Access All Areas

Vegetable Terrine

Our Hideaway Cabin

The Early Breakfast - Host Vicky

Snowed In - Our VW Transporter

Chef At Work - James

Kitchen View

Gypsy Tart

The Deep Freeze

Strathspey Sunset

Pork Terrine - a tasty festive starter...

2010-11-22T06:01:00.000-08:00

We think this recipe would make a particularly delicious starter for a festive dinner party. The best part is that you make it in advance, so you're able to relax and enjoy an aperitif with your guests!

Pork Terrine

Makes 1 terrine

350g minced belly of pork
350g coarsely minced shoulder of pork
250g chicken livers
8-10 rashers unsmoked streaky bacon
75g breadcrumbs
A handful of herbs - Basil, Thyme, flat leaf parsley
lemon zest from 1/2 lemon
2 cloves garlic
1/4 pint of booze - half red wine / madeira / port, half brandy / whisky
1 egg
1 teaspoon salt
Pepper to taste

First, make the forcemeat for the terrine:

De-vein and chop the chicken livers
Add to a large mixing bowl with the minced belly of pork and the pork shoulder
In a blender, combine the breadcrumbs with the handful of herbs (any or all of the listed, as long as it’s a big handful), the garlic, and the grated lemon zest
Pulse until finely chopped and combined, then add the herb & breadcrumb mix to the meat along with the salt, pepper, the booze and the egg
Mix all the ingredients thoroughly
You may wish to fry a small piece of the mix to check and adjust the seasoning if needed

Line a loaf tin with cling film – with plenty of overlap on all four sides

Stretch each bacon rasher on a board with a knife, then line the base of the tin with the bacon

Spoon the forcemeat mix into the tin, pushing into the corners and levelling with a spoon

Pull over the edges of the bacon, then the cling film and seal the top, then cover the top with tinfoil (this will stop the top from roasting / colouring when you cook it)

Place the tin in a large baking tray and place in a preheated oven – 190 degrees centigrade

Pour boiling water into the tin – or until the bain marie is 3/4 of the way up each terrine

Cook for 1 hour 40 to 2 hours, or until a skewer inserted into the centre of the terrines comes out clean and also hot

Remove from the bain marie and weight down the terrine with boards / heavy tins to press and compact it as it cools. If you have another loaf tin, use that to follow the shape, and add more weight in / on top of that to apply pressure

When completely cold, remove the weights and refrigerate until use

It is easier to slice the terrine with the clingfilm still intact.

Delicious served with little slices of toast, mustard mayonnaise and a little gherkin salad...

Bon Apetit!

Fishing for compliments...

2010-11-16T02:35:00.000-08:00

A few days ago, one of our clients who recently visited Scotland from America, wrote us a lovely email about a fish dish our chef, James, had prepared for them during their holiday. We were delighted to hear that their teenage daughter, who previously hadn't been a fan of salmon, was still talking about how much she enjoyed it! The recipe has 4 key elements but each is fairly simple and worth the effort. It's a beautiful, colourful dish which we created for our client in the summer, but it can easily be adapted into a delicious winter warmer too. Over to James...

Salmon with crushed potatoes, warm cherry tomato compote and lemon hollandaise

This is a great dish for a crowd, as you can prep most of the elements ahead and just finish everything off and assemble at the last minute. The four elements are simple, but work really well together - a winning combination!

I find it best to think of the dish in terms of four separate, smaller jobs, so will present this as four miniature recipes. As with most of my savoury recipes, the amounts for most things are up to you - the science is reserved only for the sauce! Use your judgement, your eye, and most importantly, taste, taste, taste.

First, prep your crushed potatoes. Pick a nice fluffy variety so that they can take on lots of flavour - something like a maris piper will be perfect. Just cook as normal in plenty of salted water - to coincide with the timing of the rest of your dish. This will depend on the size you cut the potatoes, the amount of water, the number of potatoes...the prevailing wind..... I know that you know how long your potatoes will take. When they're done, drain them, then tip them back into the pan. Now add a generous pinch of sea salt, lots of freshly ground black pepper, grate in the zest of a lemon, along with the juice of the aforementioned lemon. Now add a really generous glug of olive oil. More than you think would be necessary......and gently combine everything with a spoon. The potatoes will break up and soak up the lovely flavours. It is up to you now - taste it and balance things so they are how you want them - lively with lemon, or oozing with lovely olive oil aromas. When you're happy, pop a lid on the pan and leave it somewhere warm ready to plate up.

Tomatoes next. If you're using little tubs of cherry tomatoes, we want about a third of a tub per portion. Cut all of the tomatoes in half before you begin. Take a sauteuse pan, a large , deep frying pan or even a wok - and get it really, really hot. This is the most important part of the method! Now add a large glug of olive oil, and get that really hot too, before throwing in your tomatoes. Leave the heat high. We're looking for a really good sizzle when they hit the pan - they should begin to give up their juices almost immediately. Now season the tomatoes with sea salt and pepper. By now they should be softening, releasing juice, bubbling, and smelling amazing. Now......still with the heat high,so it hisses when it hits the pan, tip in a large glass of wine, and let it come to the boil. Cook this for a few minutes until there's no alcohol smell at the back of your nose when you smell over the pan. It will be nice and syrupy, like a cross between a thick sauce and a stew consistency. It should also taste delicious. Adjust the seasoning to taste, and keep warm until you're ready to serve.

EK Lemon Hollandaise (Part 1) This is not a standard recipe, its just my way. My way is quick, tasty, easy, I think every bit as good......but you have to give it your full attention last thing. So, it is best to get all the ingredients ready before dinner, and give this your undivided attention while the fish is resting, and the rest of your components are done. You'll need a small saucepan, and a whisk. These quantities are for 3 to 4 people. Before dinner, take one egg yolk, 2 tablespoons of water (30 ml), juice of about a third of a lemon, a pinch of salt, and combine in your saucepan with a whisk. Now chop 85g of cold butter into cubes, and add to the mix in the pan, and leave it somewhere cool until you need it.

Now for the salmon. We're going to part steam, part roast it in the oven, easy to do and clean in terms of working. If you have lots of mouths to feed, pan frying lots of pieces would be a strategic nightmare. Simple is best! I like to cut the filleted sides of salmon into portions before cooking, as it is much easier to serve neatly that way. For now, I'd leave the skin on at this stage. Ensure there are no pin bones in the fillet before cutting up - you could just ask your fishmonger to do this for you. Now, pour a little white wine into the base of a deep roasting tin. Squeeze in some lemon juice, and add some herbs if you want to infuse a litttle more flavour to the fish - perhaps a few sprigs of tarragon or dill. Season each piece of samon with salt and pepper, then lay on top of the wine in the tray, with a gap around each portion. Cover the tray with tinfoil and 'bake' in a very hot oven - 250 degrees centigrade - for about ten minutes. The fillets will be opaque at this point and firm to the touch - with a little bit of 'give' to the touch. If not cooked, pop back in the oven until you're happy. In any event you must let the fish rest for a few minutes when cooked - a perfect opportunity to finish your sauce and warm your plates.

EK Lemon Hollandaise (Part 2) When the fish is resting, put your sauce pan on a low heat, and gently whisk it. The cubes of butter will melt gradually, and you'll incorporate volume into the sauce once it starts to take the heat. Don't worry about classic methodology. We're not making a sabayon first. We're not doing this in a bowl over a pan of simmering water. We're not dribbling pre-melted butter into our yolks combined with a pre-prepared reduction. We're just watching the sauce, giving it our undivided attention. Once the butter has all melted, you can pick up your speed with the whisk without splashing everywhere. Keep it moving, all the time, over the gentle heat. It will seem thin at first, but as soon as it starts to thicken, start being more careful. Take it off the heat and keep whisking to see where you're at. If you're at the right temperature, it will finish thickening off the heat. If not, back on the heat it goes until it does. Gently does it. Once you've done this once, you will know when to stop. When it thickens, you must stop or you'll continue cooking the yolk until it scrambles and separates. You'll have a lovely, thick, velvety smooth sauce when you're done. Taste. Season with salt, or more lemon, if needed. Serve immediately.

Plating up - take a spoon of warm crushed potatoes and place centrally on a pre-warmed plate. Spoon into a ring if you want neat presentation, or create a quenelle shape with two spoons. Now spoon your warmed tomato compote around the potatoes. Peel the skin from the samon fillet and place on top of the potato, before drizzling the hollandaise around the plate. Enjoy!

Perfect Pear...

2010-11-08T14:28:00.001-08:00

This week, Eat The Seasons has featured PEARS as the perfect fruit to eat, right now! If you haven't already done so, it might be time to try this recipe.
Image via Eat Drink Better

Festive Food For Thought...

2010-11-08T13:54:00.000-08:00

This Christmas, The Elemental Kitchen will be enjoying delicious food, good company, naturally beautiful surroundings and so much more when we cook for our clients and spend time with family & friends in the Scottish highlands. We're also really happy to be helping the homeless this festive season, via Street Smart. The Elemental Kitchen is donating 25% of our Christmas Day rate to the initiative, which provides invaluable support to our nation's homeless people. Restaurants, chefs and their patrons all over Britain are also taking part by adding a voluntary £1 contribution to table bills at the end of each meal. You can go to the Street Smart website to find your nearest Street Smart restaurant. Alternatively, like us, you can make a donation online.

If music be the food of life...

2010-10-22T01:43:00.000-07:00

"time to scale the heights,

stretch for the surface,
reach for the light"

- James Lowe - The Sense

At this time of year, we love to snuggle down to celebrate life's simple pleasures - like delicious food, good company, inspiring words, natural beauty.....& beautiful music! So, our resident cook & talented singer-songwriter James Lowe is giving you another free track from his debut album Radio Friendly. Click on the link to James Lowe - Facebook Page, go to Band Profile and download! You can buy the complete album & find out more about James Lowe at his official website www.jameslowe.info. James has been known, on occasion, to happily sing for your supper. So, if you're booking The Elemental Kitchen, don't hesitate to ask about opportunities to hear James perform live in your living room....

"beautiful & indeed very radio friendly" - BBC Radio Scotland
Image via labelleviegirl

Easy Peasy, Lemon Posset...

2010-10-15T08:40:00.000-07:00

This is such a great recipe that we almost want to keep it secret! Almost. On the other hand, it's too good not to share! Guests & clients absolutely love this delicious, refreshing dessert! It's so simple, yet never fails to impress...

Lemon Posset

Makes about 8

900 ml double cream - heavy cream, I think you'd call it in the US

220g caster / fine sugar

3 lemons

Pour the cream and the sugar into a saucepan, and put on a high heat on the hob. Stir to dissolve the sugar, then let it come to a rolling boil

Turn off the heat and add the juice from the 3 lemons.

Stir well before pouring into glasses

Chill for approx 2 hours to set.

Top with strawberries, blueberries, whatever you fancy!

The Essense of Elemental...

2010-10-06T05:07:00.001-07:00

We're just back from Dell Estate, near Loch Ness, where we cooked for Mr Ian Thompson and his hunting party. What delighted us about this group was their absolute passion for eating the spoils of their hunting trips. The Elemental Kitchen celebrates the connection between ingredients sourced from nature, our preparation of those ingredients in our kitchen and the presentation of the final dishes at your dining table. We prepared venison, trout, partridge and duck across the weekend, all sourced directly from river, skies and land within a few miles of our kitchen window - for us, this celebrates the true essense of 'elemental'.

Dell Estate and Dell House are situated close to Foyers and the immense Foyer Falls...

The house is only a few miles from picturesque Fort August & mystical Loch Ness...

Testimonial:-

"Occasionally it all comes together as it did for us at Dell last week. After a little email tennis it was clear that James and Vicky were absolutely on our wave length regarding our needs for our stay in Scotland. After a day on the hill or loch it was great to be looked after so magnificently by James's fantastic expertise in the kitchen and Vicky beautifully managed the front of house with great attention to detail. James's skills in preparing and presenting game was much appreciated by our army of sportsmen who marched very well indeed on their expanding stomachs! Thank you." - Ian Thompson

You can find out more about booking Dell House or the surrounding cottages via George Goldsmith. Call The Elemental Kitchen for our availability - we're always happy to cook up a storm with your fresh & wild ingrdients...

Chef's Musings & Delicious Starter Recipe...

2010-09-26T03:16:00.000-07:00

I'm going shopping this afternoon - taking a stroll along the East Neuk coastal path from St. Monans - Elie and stopping off at the Ardross Farmshop to see what goodies they have in store this week...

The pick of last week for me was some red chard leaves, which were lovely wilted in a hot pan with olive oil, salt and pepper to make a vibrant red and green pillow for a pink-roasted saddle of venison. I have a mind to buy some of our local Anster Cheese while I'm at the farm today! Also, this might be the time to feature another favourite cheese of ours, which we frequently use when we're in Ballater, as featured in last weeks post...

Strathdon Blue is a wonderfully creamy blue from that neck of the woods which for me surpasses any other; I'd wager it could convert doubters of the merits of blue cheese in one mouthful! I like to serve Strathdon Blue with pickled pears as a starter - a nice partner as the sweetness of the pear and sour hit of the pickling liquor (which doubles as a dressing) balances out the richness of the cheese. This is another 'recipe without a recipe'. I like to do things by eye, and more importantly, by taste. So just go with what you like - and I'm sure your guests will like it too, if it's made from the heart.....

Starter: Strathdon Blue with pickled pears

Make a sugar syrup by dissolving caster sugar in water and bringing to the boil in a high sided pan that will take the pears in one layer. Add some aromatics - perhaps a stick of cinnamon, two or three star anise, a couple of teaspoons of mustard seeds, a few cloves......then add some vinegar. I usually use white wine vinegar, you could use balsamic if you want a darker syrup. Add it to taste - until you can taste the vinegar but still have a nice sweet / sour flavour. Let it come to a simmer while you peel and core the pears (I use a melon baller to take out the core of the pear in two goes. As you peel them, drop the pears in the water so they don't discolour. When you've finished, cover with a circle of baking paper - to help keep the pears submerged while they cook. Gently simmer until a skewer goes through the flesh - the time it takes varies.....but at least 20 minutes is usual. We're not in a race, are we? Just check them until done, and when they are, switch off the heat and leave them to cool in the liquor.

That's all the cooking you need to do, I'm happy to report. From here on in, this dish is just about assembly. You can opt to complicate things if you wish - sometimes I'll take some of the warm poaching liquor, add some bloomed gelatine leaves and make a pickling jelly to serve alongside. I've also been known to reduce the liquor to a more syrupy consistency for drizzling. You could halve the pears and fan them out, or leave them whole, or crumble the cheese - even add some crunch with a few toasted pine nuts. The basics remain the same, however - when the pears are cold, they're ready to serve atop a nice slice of Strathdon Blue. Drizzle some poaching liquid around; dress with a few leaves and enjoy!

In Season - This Week....

2010-09-21T05:07:00.000-07:00

Butternut squash, garlic, artichokes and courgettes are just a few of the vegetables that are at their very best, this week! So, please rush down to your nearest farmshop and make the most of it! Find out which other delights are at their best, right now at one of our favourite websites, Eat The Seasons! Image via our local, Ardross Farmshop.

Beautiful Ballater...

2010-09-08T00:21:00.000-07:00

Our latest assignment was another trip to the House of Glenmuick, near Ballater in Royal Deeside. So, when taking a break from hunting and fishing at Glenmuick, how does one make the most of this pretty riverside town? Here's our rough guide to Ballater....

Wander through the Glenmuick Gardens and down the drive towards town...

Hire A Bike

Sample Balmoral bread from Chalmers Bakery and her majesty's finest butcher...

We love the pork sausages...

and the black pudding!

Fine refreshments. Enjoy coffee at one of the laid back cafes - Brown Sugar and The Bothy are our favourites. Try fine whiskeys at The Balmoral Bar or take a bottle home from Gow's Deli

Take a break in the town square - & snack on Gillian's delicious Fish & Chips

Tour the area by bus

...and enjoy Scotland's beautiful national park

For more details on staying in the main lodge or cottages at Glenmuick, contact holiday agent, George Goldsmith

Bottled Water - Big Deal?

2010-09-07T15:00:00.000-07:00

Edited from Acoustic Wave - News

Here at The Elemental Kitchen we're not big fans of bottled water. We encourage clients to choose tap water in reusable bottles - except in the unlikely event that tap water is certified undrinkable of course. We offer to purchase inexpensive, reusable drinks bottles on our client's behalf for day trips and excursions. A client recently asked me this question - what's the big deal? Water is... it's just water, right? Well, decide for yourself. Here are a few facts presented by the We Want Tap campaign....

Image via video - The Story of Bottled Water

Britons consume 3 billion litres of bottled water a year. What happens to our mountains of empties? Most are landfilled or incinerated, where only a tiny proportion of their energy value can be recovered. The rest become environmental pollution, a global menace - particularly in the ocean where, as the plastic slowly fragments, it poses a serious threat to wildlife. Every time you consume bottled water, you could be choking a penguin. Bottled water leaves a huge carbon footprint. Globally, nearly a quarter of all bottled water crosses national borders to reach consumers, journeys that typically include boat, train and truck transport, racking up considerable water miles and carbon emissions. Bottled water uses up natural resources.Worldwide, approximately 2.7 million tons of plastic are used to bottle water each year - unnecessarily using up valuable, limited and polluting oil resources.Bottled water ain't so clean anyway. When the NRDC in America tested 1,000 bottles of water, they discovered that a third of tested brands contained contaminants such as arsenic and carcinogenic compounds in at least some samples at levels exceeding state or industry standards. And a study by Syracuse University found that "one fourth of bottled water had ten times the bacterial count of tap water." Bottlers can adversely affect ground water levels if they bottle more water than is naturally replenished. Rivers are delicate ecosystems. Tapping springs and aquifers even on a small scale can alter the movement of sediment in nearby streams, which can in turn disrupt the local food supply. Bottled water makes safe water expensive in developing countries where clean sources can be difficult to find. As worldwide demand increases, the cost of bottled water is a significant burden for lower-income households in many developing countries.

But, what difference can any of us make? Well, recently just one Elemental Kitchen client, taking an annual holiday in one Scottish country lodge, for one week, with 20 friends, prevented the waste of around 120 single use plastic bottles, because they switched to reusable sports bottles for their group. That's just one person, one change. For more information - including an insight into the pitfalls of simply "recycling" your plastic - you can check out this cute little video - The Story of Bottled Water.

The Queen's Own...

2010-08-28T04:07:00.001-07:00

Image via Google Images & Postcard Heaven

Next stop for The Elemental Kitchen - Royal Deeside - this is our second trip this month! We do love visiting bonnie Ballater where we've been known to have afternoon tea with.........no, not The Queen. Not even Miranda Richardson. Billy Connolly actually. Aside from starring in the royal drama Mrs Brown, set amidst those very hills, he's one of the many fans of this beautiful part of the world. Who knows who we'll bump into next time..? Either way, we'll be back soon with news from the north, the best of Ballater and recipes fit for comic royalty! All this and more right here at Elemental News.

Elemental Wisdom...

2010-08-23T14:13:00.000-07:00

"If you knew what I know about the power of giving, you would not

let a single meal pass without sharing it in some way".

- The Buddah

Quote discovered via the book, The Deeper Secret by Anne Marie Postma

I get a kick out of you...

2010-08-19T10:21:00.000-07:00

Champagne Sorbet by The Elemental Kitchen chef, James Lowe...

I arrived to cook in Champagne with the bare minimum of kitchen kit - knives, a few moulds and my indispensable tart ring. It is tempting to play safe when you're in a strange kitchen without recourse to 'normal' methods, techniques or gadgetry. Sometimes, this urge would have you decide not to make something because convention dictates that it won't be up to scratch. While I was making this dish, someone asked whether one could make a sorbet or an ice cream without an ice cream / sorbet churning machine. It's true that the texture of machine churned sorbet is undeniably better - but if you make a little effort, the hand made stuff is pretty good too. Sometimes, the urge to use a standout ingredient wins over any snootiness about something being 'the best that it can possibly be'. So it was with this lemon and champagne sorbet. When you have half a bottle of champagne looking at you pleadingly, and you have to drive later.....you feel that maybe you should use up the champagne. If you're actually in Champagne and this happens, it is a no-brainer. Even if you don't have a recipe! I remembered the basics I read in one of my favourite books, 'Nico' by Nico Ladenis - a book that is sadly now out of print and tough to find. The more acidic the fruit used, the more you should reduce the sugar syrup. In essence, a more syrupy syrup for lemon than for, say, strawberry. With this in mind, I made a sweet sugar syrup with two thirds water, one third champagne (probably about half a litre of liquid, all in all) and around 250 - 300g of caster sugar; added strips of zest from two lemons and the juice of three or four (I honestly can't remember). Some star anise for luck, and three or four cloves. And then I boiled the living daylights out of it for about five minutes and left it to cool and infuse for a while, before sieving out the bits. Having burned off the alcohol, I remembered that alcohol helps keep things from freezing completely, so I then added a splash of Limoncello which I found in the freezer - on the basis that if I was 'churning' the sorbet by hand, I wanted some help in the war against crunchy ice crystals. I'll admit, the above isn't much of a recipe. That's where your tastebuds come in. Taste the syrup, and remember another important rule of frozen puddings - when frozen, the flavour is more muted. So make it sharp, if it is truly a lemon sorbet, make it more boozy if that's what you want! Adjust until you're happy. Into a tub it went, with a lid and plenty of space for bashing later, and into the freezer. Then I just took it out and whisked it every half hour or so, to break up the ice crystals. The more you do it, the smoother the result. The results were pretty good, I must say. It definitely had a kick, that's for sure - but I wanted people to know there was champagne in there! For an al fresco lunch pudding, I served it in a strawberry tuile surrounded by cassis coulis and fresh strawberries, raspberries and redcurrants from the quite incredible garden where we were working. Alas, the only picture was taken after the main event, where you see a more simple approach. But there's nothing wrong with just a glass of champagne, is there?

The French Connection...

2010-08-19T09:37:00.000-07:00

Ooh la la... The Elemental Kitchen has just returned to Scotland, following an exciting trip to France, cooking at a family chateau in the heart of Champagne. Here we experienced the joie de vivre that comes from cooking with ingredients from one's own kitchen garden! Courgettes, Lettuce, Celeraic, Tomatoes, Carrots, Potatoes....Rosemary, Thyme, Parsley, Basil, .....Strawberries, Raspberries, Blackberries, Rhubarb, Apricots, Red Berries....tres tres bon! Of course the bubbly also flowed in abundance and featured throughout the menu - soups, sauces and sorbets! James has posted a rough guide to champagne sorbet here. Meanwhile, take a peek at our view from the chateau kitchen below...

Join us in the kitchen...

2010-08-02T12:48:00.000-07:00

It's been a long time coming....we are delighted to launch our Elemental Kitchen blog. The Elemental Kitchen is part of Acoustic Wave - our boutique media & entertainment studio, which anchors our portfolio in Media & Promotion, Events, Music & Bespoke Hospitality. We already run two blogs which feature regular references to The Elemental Kitchen. Our studio blog, Acoustic Wave - News covers anything and everything related to all of our ventures. Postcards From The Coast is linked to our virtual seaside retreat, Acoustic Wave Cafe, which celebrates coastal living - we're based by the sea on Scotland's beautiful east coast. Still, we felt the need to say more about The Elemental Kitchen - so many fabulous places, delicious recipes, interesting people. So, here we are! We are going to cross reference a few posts from our existing blogs straight away - just to whet your appetite! Meanwhile, we look forward to sharing many more of The Elemental Kitchen's adventures in bespoke hospitality - join us on our culinary travels around Scotland and beyond! Next stop, a remote chateau in Champagne....

Welcome To The House of Fun...

2010-08-02T12:24:00.001-07:00

We've just completed a week at the House of Glenmuick in Royal Deeside, with a fun-loving, music-loving party visiting Scotland from South Carolina to celebrate the host's 50th Birthday. We were delighted to share our love of Scotland and of course Glenmuick! Ballater, the local village is also the Queen's nearest stop for groceries when she's in residence at Balmoral and it really shows. The butcher, the green grocer, the flower shop and countless more producers in this picturesque village by the River Dee are all 'by appointment to Her Majesty the Queen', providing ingredients of impeccable quality. The House of Glenmuick is a grand old lodge, steeped in history. The estate offers fishing and hunting activities, while the housekeeper, Fern, and her team provide warm and friendly service in classic, luxurious surroundings. Our chef, shared both his cooking skills AND his singer-songwriting talents at an exclusive live music performance of his debut album. You can find out more about James' music by clicking here. He is available for exclusive music performance at Live In Your Living Room. Of course, you can also book James to cook exclusively for you - contact us at The Elemental Kitchen.

You can book House of Glenmuick via George Goldsmith.