BRUADAR GRANOLA
A fresh, seasonal and comforting dish, with a just hint of liqueur – the perfect way to start a weekend brunch!
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GRANOLA
150g organic oats
30g hazelnuts
30g pecan nuts
30g whole almonds or cashews
1/2 tsp ground cinnamon
50ml Bruadar Whisky Liqueur
50ml organic maple syrup
1 tbsp sunflower oil
1 tsp vanilla essence
1/2 tsp fine sea saltRHUBARB
400g rhubarb, cut into 4cm pieces
2 tbsp honey
½ lemon, juicedYOGHURT
Best quality organic natural yoghurt
½ tsp vanilla bean paste (optional) -
1. Preheat the oven to 160°C fan/gas mark 3.
2. Roughly crush the nuts in a ziplock bag and bash with a rolling pin. Then place in a large bowl with the oats and cinnamon.
3. Mix together the Bruadar, maple syrup, sunflower oil, vanilla extract and salt in a jug, and then pour over the dry ingredients.
4. Thoroughly combine and evenly spread the mixture over a lined baking sheet.
5. Bake in the oven for 30 minutes. Every 10 minutes, give the mixture a stir to help it to cook evenly.
6. Remove from the oven to cool and turn up the heat to 180C fan/gas 6.
7. Place the rhubarb in a baking dish and drizzle with the honey and lemon juice. Cover tightly with foil and roast for 15-20 minutes until the rhubarb is very soft. Allow to cool completely.
8. Mix the yoghurt with the vanilla bean paste – to add that bit of extra flavour.
9. Now to assemble…
• Take 4 glasses and add a layer of the rhubarb (including any juices), and then a layer of yogurt. Repeat for a larger portion – it’s entirely up to you how large or small you go!
• Top with the granola and serve
BERRY & BRUADAR TIRAMISU
Inspired by Ottolenghi, our Pittenweem Strawberry and Bruadar Tiramisu is the perfect seasonal summer pudding. It is best served straight from the fridge, as it will lose firmness when warm.
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850g Pittenweem strawberries – or any local strawberries you can find
135g caster sugar
1½ tsp vanilla bean paste
1 tbsp orange zest
2 egg yolks
50ml Bruadar Whiskey Liqueur
80g mascarpone, at room temperature
1 shot (30ml) espresso
150ml double cream
140g Savoiardi biscuits (also known as sponge fingers or ladyfingers)
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1. Heat your oven to 200C fan/gas mark 6.
2. Line a 24cm x 14cm loaf tin with clingfilm, so you have spare to wrap over the tiramisu.
3. Hull and cut the larger strawberries into quarters.
4. Take a 30cm baking dish and add 550g of the strawberries. Then stir in 100g sugar, a teaspoon of vanilla bean paste, and 2/3 of the orange zest. Roast for 30 mins, stirring halfway, until the strawberries have produced a syrup, and leave to cool.
5. To make your sabayon, or sauce, whisk together the egg yolks, Bruadar and 20g sugar in a medium heatproof bowl. Place over a saucepan of simmering water and whisk for 4-5 mins, until the mixture becomes thick and creamy. At this point, take the bowl off the pan and leave to cool, whisking once or twice as it does so.
6. Once cool, gently add room temperature mascarpone, mixing, using a spatula.
7. Put the double cream and remaining orange zest and vanilla paste in the bowl of a stand mixer and whip to soft peaks.
8. Add the remaining strawberries andf sugar to a food processor and blitz for 30 seconds.
9. To bring everything together and assemble the tiramisu…
• Pour the roasted strawberries and their syrup into the lined loaf tin. Don’t worry if it feels like there is too much liquid!
• Cover with a row of biscuits, pushing them down so they soak up the syrup, and then turn them over and allow the other side to soak too.
• Drizzle half the espresso over the biscuits, then spread the sabayon on top in an even layer.
• Spread the whipped cream evenly over the sabayon, then pour the blitzed fresh strawberries over the cream.
• Top with a second layer of biscuits and drizzle the remaining espresso evenly over the biscuits.
• Push the biscuits into the blitzed strawberries, then turn them over to soak the other side.
• Pull the clingfilm tightly over the top, and refrigerate for at least five hours, or overnight.
10. To serve, unwrap the clingfilm lid and put a large plate on top of the loaf tin. Hold the plate and tin together, then quickly flip over – don’t be scared!
BRUADAR CHOCOLATE TRUFFLES
THE perfect after-dinner indulgence, these can be made a few days ahead of entertaining.
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2 tbsp Bruadar
180g High-Quality Chocolate
25g Butter
150ml Double Cream
Cocoa Powder
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Melt chocolate slowly in a heatproof bowl placed over a pan of hot water.
In a saucepan, melt the butter on a low heat, then add the cream and Bruadar.
Take everything off the heat then add the butter, Bruadar and cream mixture to the melted chocolate and mix gently for a smooth consistency.
Refrigerate for a few hours, until the mixture is solid enough to handle.
Use a small rounded spoon (a melon-baller or measuring spoon is ideal) to shape the mixture into truffles then roll in cocoa powder (you can also use crushed nuts, freeze-dried raspberry pieces, desiccated coconut, chocolate shavings or anything else that takes your fancy).
Store in an airtight container and keep refrigerated until serving.
BRUADAR CREAM
Add an extra layer of flavour to serve on the side of mince pies or festive desserts
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3 tbsp Bruadar
250ml whipping cream
2 -3 tbsp icing sugar
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Sieve icing sugar and gently fold into cream with Bruadar until ingredients are well mixed. If using as pouring cream, be careful not to over-mix. If serving on the side, mix until soft peaks appear.
meringue topped with bruadar cream and honey roasted pecans
A show-stopping dessert, the separate components of which can be made in advance, with the final dessert assembled just before serving
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For the Pecans
125g raw pecans
2 tbsp Bruadar
3 tbsp honey or maple syrup
For the Meringue
3 egg whites (large eggs)
160g caster sugar
Approx 200g Blueberries (other berries would also work, or stone fruits, sliced with the stone removed)
For the Bruadar Cream
See Recipe above
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For the Pecans
Preheat oven to 160c.
In a medium-sized saucepan, bring honey and Bruadar to the boil before adding the pecans and simmering for 5 mins. Stir regularly to ensure the pecans are well coated. Remove from the heat and spread pecans on a baking tray lined with baking paper. Roast for 5 mins, remove from the oven and turn pecans over, before returning to the oven for another 5 mins or so, until the pecans have darkened in colour.
Pro tip: Once the pecans have been removed from the pan, deglaze with a splash of Bruadar and allow to cool, then coat the blueberries in the glaze.
For the Meringue:
Pre-heat your oven to 150°C (130°C fan) Gas Mark 2.
Place 3 egg whites in a large bowl and whisk until stiff peaks are formed.
Next, slowly add the sugar, whisking as you go.
Now start to whisk in the 160g sugar, about a tablespoon at a time, whisking after each addition until all the sugar is in.
Spread a sheet of baking paper on top of a large oven tray. Use a serving spoon to take a few spoonfuls of the mixture and spread into a circle, around the size of a dinner plate. Fill in the circle with the mixture, with extra around the edge to create a crater in the middle (this is where you will spread the filling later).
Place in your preheated oven, immediately reducing the temperature by 10°C or 1 gas mark. Bake for 1 hour, then turn the oven off but leave the pavlova in until the oven has cooled completely.
For the Bruadar Cream
See Recipe above
To Assemble
To top the meringue, use 1 quantity of Bruadar cream, whipped until thick. Just before serving, spread the cream over the top, then evenly spread fresh blueberries and Bruadar roasted pecans on top.
Fiona Fraser from at Bothy Kitchen, based on the East Neuk of Fife, created the delicious Bruadar Granola and Berry & Bruadar Tiramisu.
‘Hello! We’re Bothy Kitchen and we believe that great food is the best way to bring people together… to enjoy each other’s company and make lasting memories.
We lovingly handmake deliciously comforting food and our restaurant quality, classic and seasonal dishes, are made with the best of ingredients, sourced from Bowhouse producers and other artisans in the East Neuk of Fife.
We are obsessed by taste, quality and comfort, and we don’t believe in small portions, so you’ll find that our meals are generous in size. Importantly, there are no additives or preservatives in our food.
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