SPONSORED CONTENT: The recipe for a perfect Mother’s Day from the Drumossie Hotel
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If you’re stuck for ideas for a Mother’s Day gift then Executive Chef at the Drumossie Hotel Euan Walker has the perfect solution - treat your mum to a gift which money can’t buy, a delicious Sunday roast cooked by you!
Euan has laid out all the steps to make sure that the end result will be a meal you can be proud of and one which all mums will enjoy.
Even if you’re not a regular cook at home, Euan is sure that following the steps will result in a restaurant quality experience - apart from following the recipe all you have to do is invite mum and maybe pour her a nice glass of something fizzy..
Top tips from Euan:
- Take time to prepare and make sure you read the recipe through a couple of times
- Plan out a timeline of what to do when
- Relax and enjoy the cooking experience - a nice glass of red always helps!
And for those who really don’t want to cook but still want to treat mum, Euan will be hosting a Mothers Day experience at the Drumossie Hotel. You can choose from a Sunday carvery featuring the best of local produce from £22 per head or a delicious Afternoon Tea with lots of treats for £24 per head - and a complimentary glass of fizz for all mums.
To book call the Drumossie Hotel: 01463 236451
The perfect Sunday lunch recipe:
Yorkshire Pudding
- 200g free range eggs
- 220g plain flour
- 200ml milk
Mix all of the above are combined
Put in the fridge to rest for one hour
Put muffin tins in the oven 1/2 filled with vegetable oil at 180C for 10 mins
Pour the Yorkshire mix into the oil until it fills the tins, cook until golden, approx. 35 mins
Cool down on worktop but keep the Yorkshires in the tins for 5 minutes
Fill with red onion jam and crumbled blue cheese
Confit Carrot
- 6 Heritage carrots
- Olive oil to cover
- 3 sprigs thyme
- 2 cloves garlic
Peel the carrots and cut the top and the bottom off
Put in a heavy base pot and just cover with olive oil
Add the garlic, thyme and a pinch of salt
Place on low heat and keep on until tender
Roast Potatoes
- 4 large potatoes
- 2 cloves of garlic
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 2 tablespoons of duck fat
- Salt
- Pepper
Peel and cut potatoes into quarters
Wash in cold water and cover with cold water
Put onto stove to boil until just starting to go tender then drain
Put the potatoes onto an oven tray while still warm and add the rosemary, thyme, garlic, salt, pepper, and the duck fat
Make sure that all the potatoes are covered all over with the above ingredients.
Put the tray into a pre- heated oven at 190C for 40 minutes until you achieve a tender and fluffy centre and crispy outer
Ultimate Roast Beef
- 1.5kg Sirloin/Ribeye
- 3 sprigs of thyme
- 3 sprigs of rosemary
- 2 cloves of garlic
- 1 carrot
- 1 white onion
- 1 leek
Rough chop the leek, onion and carrot and place on the bottom of a roasting dish
Add the rosemary, thyme and garlic cloves
Rub some olive oil onto the beef and season well with sea salt and cracked black pepper
Put into a pre-heated oven at 220C for 15 minutes then turn the oven temperature down to 170C until the core temperature of the beef reaches 55C (approximately 1 hour for medium)
Take out and leave to rest for 15 minutes
www.macdonaldhotels.co.uk/drumossie
Click the links below to discover more from the Drumossie including:
- Pear tarte tatin with homemade cinnamon ice cream
- All the flavour but none of the fuss with these one-pot wonders
