As a food writer I often get the chance to sample foods from all over the UK.
Recently I was sent 3 samples from Inverawe Smokehouse, which situated on the West coast of Scotland, 80 miles north of Glasgow.

Organic Sliced Salmon
Their organic salmon comes from the most northerly isle in the Shetlands where strong tidal currents ensure excellent water quality. The fish are fed by hand and the feed is purely organic. No artificial colourings are used as the feed contains shrimp, a natural source of pigment in the diet of wild salmon. The whole farming cycle is organic and the fish are stocked at low densities in fast moving, tidal waters, which means the fish are healthier.

The appearance surprised me in that it was much paler in colour than most other smoked salmon I have seen and tried. The taste however was wonderful, a pure, fresh, delicate flavour and texture….so simple and yet so very good.

Roast Smoked Salmon Pate
This pate is a new edition to the foods listed on their website.
It’s made from both salmon and trout that have been hot smoked.
The difference between hot and cold smoking is basically the distance the fish is from the smoke and heat source. In the case of hot smoking the food cooks as well as taking on a smoky flavour. Where as traditional cold smoked salmon is placed much further away from the smoke so that by the time it passes over the fish the smoke is cold so the process only cures not cooks the fish.

Smoked Loch Etive Trout
At first glance the smoked trout to untrained eye could be mistaken for salmon. The deep red colour is different to the pink or brown one normally associates with smoked trout. The flavour again told my taste buds this was indeed amongst the very best smoked trout I had ever tasted. Nicely balanced between the trout itself and the smoke flavour.

If you want to treat yourself to quality smoked fish then you should go and check out the award winning wonderful foods on offer from Inverawe.

http://www.smokedsalmon.co.uk/

Just a few lines to say thank you to the friends of this blog who were able to come to the Barbecue Master class. The whole day was a lot of fun and a big success. Special thanks to member Chris Hayes for his help and the sound technicians from DJ supplies who made sure the sound system and headset mic were flawless.

When I had my own restaurant in the USA,it also had an “English Pub” at the front that was popular with the locals. My idea was that the pub part of the business would help support the restaurant on quieter days.

I served hot & cold food in the pub and this Chicken Pie topped with mashed potatoes instead of pastry became a popular dish. In trying to think of a name for the pie that would clearly tell the customers it was different, I remembered a running joke I had with my dad. When ever the prodigal son(me) would return home needing some kind of favour (as must young adults do) he would jokingly refer to me as “Lord Stechford” since at that time the family home was in Stechford. When rewriting this recipe for the Mercury several years ago I wondered whether I should change the name? should it be more serious?, but then thinking of all the good memories of my dad I just couldn’t.

*you will need a 2-3 “ deep casserole or pie dish that’s oval and about 9 1/2 x 7 inches.
700 grams (1 lb 10 oz) 1” diced raw chicken
2 Medium sized leeks 1/4” diced and well washed
100 grams of chestnut mushrooms cut in quarters
2 medium sized carrots peeled & cut into 1/4” size dice
375ml Strong Chicken stock
60 grams (2oz) Plain flour
60 grams butter
125ml whipping cream
1 sprig of thyme

1.) Melt 60gr (2 oz) butter then add the chicken, leeks & mushroom.
2.) Cook the chicken mix for 10-15 minutes on a moderate gas stirring from time to time then remove from the heat.
3.) Add the thyme and carrots to the stock and simmer until the carrot is tender then add the carrots to the chicken mix.
4.) Melt 60gr butter and add the flour stirring well, cook on a low heat for 5 minutes stirring constantly.
5.) Gradually stir in the hot stock, one ladle at a time, keep stirring the sauce.
6.) Once all the stock is incorporated, simmer the sauce for about 35 minutes stirring occasionally.
7.) Stir in the cream and cook for another 3-4 minutes.
8.) Put the the chicken mix into the pie dish the strain enough of the sauce to cover it but do not swamp it,then let it cool completely.

Garlic Mash Topping
1.5 lb Maris Piper or White potatoes
60 gram (2 oz) grated Parmesan cheese
4 cloves of Garlic
60 grams butter
1.) Peel the potatoes and cut them into equal size pieces. Place in a saucepan and cover with cold
water together with 4 peeled cloves of garlic.
2.) Bring the water to the boil then season them with salt & pepper, then simmer don’t boil.
3.) When the potatoes are tender, drain them well, then mash them.
4.) Wait until the mash its smooth, before adding the butter, then check the seasoning.
5.) Use either a piping bag or a dessertspoon to put the mashed potato onto the pie.
6.) If you used a spoon and not a piping bag then make a pattern with a fork.
7.) Sprinkle with the grated Parmesan cheese. and put in the oven
8.) Preheat oven gas mark 6 (200 C) and cook for 15-20 minutes or until golden brown.

Chef’s Tips
A probe thermometer is handy to ensure the centre of the pie reaches 75 C.
Allowing the chicken mix to chill and set before putting on the mashed potatoes will help give the pie a more professional look. I personally like to use a food mill/mouli to mash the potatoes to an effortless smooth mix. Ideally to create strong flavoured chicken stock, start with twice the amount of stock and reduce down to 375ml.