A beautiful drive round Loch Lomond took us to the wonderful Comrie Croft in Perthshire (www.comriecroft.com) which we highly recommend as a fantastic place to camp (or glamp!) just over an hour away from Edinburgh and Glasgow. We stayed in a fully equipped kata (Nordic tent) just because we never had, and loved sleeping on sheepskins with a wood-burning stove keeping us warm. They’ve also got a little farm, and fantastic mountain bike trails to keep everyone entertained.
Yogurt Marinated Lamb Steaks with Roast Pepper salad
For the Lamb Steaks:
4 lamb steaks
2 garlic cloves, crushed
1 tbsp lemon juice
2 tbsp yogurt
1 tsp garam marsala
salt and pepper
For the Roast Pepper Salad
4-6 medium tomatoes, diced
1 onion, finely sliced
vinegar (or lemon juice)
salt and pepper
For the Quinoa
1 cup dried quinoa
salt and pepper
Combine all the lamb ingredients in a plastic bag and leave to marinate in a cool place for as long as possible (at least an hour).
Meanwhile, roast the peppers over a hot flame until charred and softened. Leave to cool for a while, and then to peel them place them in a plastic bag and rub until all the skin comes off. It’s fine for some to stay on as it adds to the charred flavour. Deseed and slice. Add to the other ingredients with oil, vinegar and seasoning to taste.
Next cook the quinoa by boiling in cold water. Drain and season, and toss with a little oil. Cover and put to one side.
The coals should have burnt down a bit by now – perfect for the steaks. Put them on, season and barbecue to your liking.
Serve with the quinoa and salad.
After Comrie, we headed off to friends in Aberdeenshire. We roasted some of their pork loin lightly marinated in soy sauce, ginger, garlic and chilli. We then brought the marinade to a simmer and and served with rice and brocolli. A great quick supper!
From there we headed back West past Loch Ness,along the beautiful Five Sisters route towards the Kyle of Lochalsh. We stopped in a campsite near Morvich but instead of cooking, went to the local pub in Kintyre and enjoyed our first Cullen Skink (Smoked haddock chowder) of the trip – Recipe below!
An authentic Scottish recipe from www.clans.org.uk
A soup from Cullen in Morayshire using smoked haddock for a rich flavour.
- 1 large smoked haddock of around 2 lb
- 1 medium onion, chopped fine.
- 1 and a half pints (900ml) milk
- 2 tablespoons butter
- 8 oz mashed potato
- Salt and pepper
- 1 bay leaf
- Chopped parsley
- Toast as accompaniment when serving
- Cover the haddock with water in a shallow pan with skin side down.
- Bring to the boil and simmer for 5 minutes turning once.
- Take the fish from the pan and remove the skin and bones.
- Flake the fish and return to the stock.
- Add chopped onion, bay leaf, salt and pepper.
- Simmer for a further 10 minutes.
- Strain off the stock and keep it ready – discard the bay leaf and keep the fish warm.
- Add the milk to the fish stock and bring to the boil.
- Add mashed potato to make a rich and thick soup.
- Add the fish and check the seasoning – add more if needed.
- When serving, add the butter in small pieces so it runs through the soup.
- Serve with chopped parsley on top, and toast by the side