Dinner party cooking on the Isle of Skye

I imagine that people often think that it must be difficult to source locally produced farm foods for cooking on the Isle of Skye. These days (and for a long time!) nothing could be further from the truth. As the island grows it’s commercial base many small entrepreneurs and sowing, reaping, fishing, growing and selling their farm foods both to the islands restaurants and hotels and increasingly via farm shops that are popping up in some beautiful spots around the island.

One of my favourite’s is Mrs Mack’s Farm shop in Torrin and when I was asked to create a recipe with locally sourced produce for Leisure Range Cookers I dashed straight over there to see what she had on offer.

Sara and her husband raise their own beef on the farm and you cannot imagine a more idyllic setting. Nestled in the heart of Torrin with views to beautiful Bla Bheinn – topped with snow and mist on the day of my visit.

You can find inspiration among your local foodie stops.

I choose some simple beef mince (I was amazed to learn that one cow provides enough meat for 150 burgers and 3 chest freezers full!) which I thought would be the perfect base for my adapted Baba Ganoush recipe (see below).

Baba Ganoush via Skye

I make this with roast aubergine dip, flatbreads and a tomato stew. Serves 6

Aubergine dip

2 large aubergines – drizzle in oil oil and roast at high temp for 20 minutes

Cool and combine with 2 crushed cloves of garlic, the juice of one lemon, 2 tablespoons of tahini paste 3 tablespoons of natural yoghurt. Top with some olive oil and parley to serve.

Flatbreads

Mix 200 g of plain flour with a 1/4 tsp of salt , 100 ml of warm water and 2 tbp of olive oil.Knead and leave to prove for 30 minutes.

After proving divide into 6 balls and roll thin before frying on a hot griddle/frying pan. Flip when flat bread bubbles!

Beef

Brown the beef with a little salt and pepper and cook gently for 20 minutes

Tomato stew

1 clove of garlic finely chopped and fried in olive oil, throw in some vine tomatoes and passata. Simmer for 25 mintues.

Layer the aubergine dip, beef and tomato stew and use the flatbreads to scoop and dip! Enjoy.

This post has been written in collaboration

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