It’s St Andrew’s day, Scotland’s national day on November 30 and what better way than to celebrate with this fantastic recipe from the Knockomie Hotel. Our haggis holds a coveted gold star at the Great Taste Awards and is popular both amongst seasoned experts and pudding virgins. It’s most commonly eaten with neeps and tatties, but this […]
This superb dish is this month brought to us from the Cluny Bank Hotel. Grouse is a fantastic bird and served with bread sauce and matchstick chips, it is truly irresistible. Serves 4 Difficulty Medium Preparation Time 30 mins Cooking Time 30 mins –1 hour Ingredients: For the Grouse 8 slices smoked streaky bacon […]
It is far easier to write a blog when it is about sheep or cows rather than about myself – the so called farmer’s wife! I don’t really think of myself as a farmer’s wife, I live on a farm – yes. I also don’t think of Jock as a farmer, which is maybe unfair, […]
Our latest recipe from head chef Richard Burpitt from the Knockomie Hotel in Forres. Ingredients: 1 Kg Chicken Livers 250ml Red Wine 2 Shallots Diced 1 Clove of Garlic 2 Sprigs of Thyme 6 Eggs 500g Butter 2 Teaspoons Salt Method Chop the chicken livers, removing the gall bladders and any sinew […]
It struck me the other day as Jonny was stacking the last of our second cut silage, that it is now a complete year that we have been looking after the farming side of the operation since my Dad died last year. What a year and what a learning curve! I think that the most […]
Edinvale Farm is home again to a flock of sheep – only the second time in the farm’s 30 year history. The arrival of the Shetlands was overseen by Jock and Fiona’s 4-year-old daughter Aila who can confirm that the sheep are “not naughty”, they “are friendly”, and they “are eating grass already.” Phew! Apologies […]
I was amazed at the number of folk that read my last blog! I have already been given a deadline for the next blog having thought I could sit tight for a while! There is a fair amount to cover over the past few months so I’ll start with calving and slowly catch up. Calving […]
Our August recipe brought to you from chef Lloyd from the award-winning Cluny Bank Hotel in Forres. Rabbit has more proteins and a lot less fat than pork or beef. It is traditionally jointed and either braised or stewed as if not cooked correctly can be quite dry and tough. Rabbit has a slightly more […]
Due to the surprising popularity of the lambing blog it was suggested that I keep going with this ‘blogging’ malarkey! I have to say, I wasn’t too sure, I didn’t think there would be enough, exciting or interesting, stuff to capture folks imagination. Anyway, where to start on “This Farming Wife’s” daily life? I guess […]
This month, the Knockomie Hotel’s head chef Richard Burpitt brings us: Slow Braised Featherblade of Beef Serves 6 to 8 Ingredients: 2kg featherblade 20g seasoned flour 10g butter 10ml vegetable oil 2 carrots sliced 2 onions sliced 4 cloves of garlic crushed 2 sprigs of thyme 2 bay leaves 250ml red wine 1 litre chicken or beef […]
