Passionate about quality, the Barclay family select only the finest raw materials and cure them using ancient techniques before being gently smoked over whisky infused chips.  It’s the unification of tradition and time performed by people who are passionate and dedicated that has resulted in the creation of these award winning meats and not surprisingly Rannoch Smokery has accumulated a staggering 18 Great Taste Awards in the past six years.

Entertaining friends and family is never an easy task during the festive season and the accumulation of parties and dinners can take the joy out of entertaining.  However, Rannoch Smokery’s selection of expertly cured meats from the heart of the Highlands is the perfect solution for party nibbles. You can order the meats online from www.rannochsmokery.co.uk and view recipe ideas for each one. We have picked out a few of our favourites.

Smoked Duck Wrap with Apricot and Ginger Chutney

Serves 4

Ingredients

• 4 large flour tortillas
  
• Rannoch Apricot & Ginger Chutney
  
• 2 large tomatoes, sliced
  
• Handful of mixed leaves
  
• 1 bunch spring onions, thinly sliced
  
• Balsamic vinegar and olive oil to dress
  
• 4 -5 slices smoked duck per person

Method

Spread the flour tortillas with the chutney.

Toss the tomatoes, salad leaves and spring onions in a bowl with the oil and vinegar, or a salad dressing, and spread over the tortillas.
                                   
Lay the smoked duck over the top and roll up the tortillas carefully folding in the ends as you go.

Cut into three sections and serve with a mixed salad.

 

Puff Pastry Case With Smoked Chicken And Wild Mushrooms

Serves 4

Ingredients                       

• 1 packet ready-rolled puff pastry
  
• Flour for dusting
  
• Beaten free-range egg to glaze
  
• Olive oil for frying
  
• 1/2 red onion, sliced
  
• I red pepper, diced
  
• 200g wild mushrooms
  
• 50ml white wine
  
• 200g smoked chicken, sliced
  
• 60ml single cream
  
• Small bunch coriander

Method

Preheat oven to 200C / Gas mark 7. Dust a worktop with flour and roll the pastry out to a depth of approximately 5mm. Cut into four 16cm squares

Leaving two diagonally opposite corners intact cut around the squares 1cm from the edge. Brush with beaten egg then fold the opposite corners over to create a flat basket Place on a greased baking sheet in the Centre of the oven for IS minutes or until golden brown
                                   
While these are cooking, heat the olive oil in a frying pan and fry the onions until soft. Add in the peppers and mushrooms and fry for a further 2-3 minutes.

Add the wine and reduce by half. Put in the smoked chicken, single cream and some chopped coriander then continue to cook until red~ by a third then spoon over the cooked pastry cases.

Garnish with fresh coriander leaves and serve immediately

 

Smoked Venison Sushi

makes approx 30 squares

Ingredients

• 250g sushi rice
  
• 330ml cold water
  
• 15 ml rice vinegar
  
• 30ml light soy sauce
  
• 1/4 small cucumber, finely diced
  
• I heaped tsp chopped, pickled Japanese ginger
  
• 100g smoked venison
  
• Wasabi paste

Method

Put the rice in a saucepan with the cold water and place over a medium heat. Cover, bring to the boil and then simmer for ten minutes.

Remove from the heat and set aside to steam.

After 15 minutes, stir the rice to allow it to cool slightly then add the vinegar, soy sauce, cucumber, and ginger.

Spread the rice mixture onto a baking sheet lined with cling film to a depth of roughly 2cm. Wrap tightly then place in fridge overnight

Carefully turn out onto a chopping board and cut into 30 – 36 rectangles of desired size.

Top with a slice of smoked venison and a pea-sized portion of Wasabi paste.

 

Smoked Venison Frittata with Caramelised Onions And Sweet Peppers

Serves 4

Ingredients

• 8 free-range eggs
  
• 185mI single cream
  
• Plenty of pepper
  
• 15ml oil
  
• 20g butter
  
• 3 large red onions, sliced
  
• I red pepper, sliced
  
• 2-3 slices smoked venison per person
  
• 75g grated mature cheddar cheese

Method

Whisk eggs, cream and black pepper together in a bowl and set aside.

Place oil and butter in a non-stick frying pan and heat until the butter has melted. Add the onions and cook for 10 minutes, stirring regularly and then add the sliced Cook for a further three minutes.

Stir the smoked venison into the onions then pour the egg mixture over the top and sprinkle with the cheese. Cook for 5 minutes or until it is almost set, then finish under a hot grill.

Serve cut into wedges with a fresh salad.

 

For more information and recipes visit www.rannochsmokery.co.uk