Barra Scallops with Cockles
Serves 2
6 plump scallops
extra virgin olive oil
25g/ 1 oz butter
150g/5 1/2 oz cockles (shelled weight), cooked
2 tablespoons chopped fresh dill
Rub the scallops in a little oil then heat a frying pan to very hot, add a smear of oil then add the scallops. Fry them for 2 minutes, turning after 1 minute or so, then remove them to a warm plate.
Add the butter to the pan then add the cockles and heat until hot. Add the dill, toss everything together, tip on top of the scallops and serve at once with good bread, as a starter (or serve as a main course, with roasted vegetables).
Whisky Cake
Makes 1 substantial cake
300g/10 1/2 oz raisins
300g/10 1/2 oz currants
100g/3 1/2 oz mixed peel
350ml/12 fl oz malt whisky
150g/5 1/2 oz butter, softened
150g/5 1/2 oz dark muscovado sugar
3 large free-range eggs
200g/7 oz self-raising flour
2 teaspoons mixed spice
40g/1 1/2 oz ground almonds
Soak all the fruit in the whisky overnight, (If it is really warm, put it into the fridge overnight then bring back to room temperature well before mixing.)
Preheat the oven to 170oC /325oF/Gas 3 and line a 22-23cm/8 1/2-9 in deep cake tin. (Line the sides of the tin with high lining paper, to protect the surface from burning.)
Cream the butter and sugar together until soft and light. Add the eggs one by one then tip in all the fruit and whisky.
Sift in the flour and spice, add the almonds and combine well.
Spoon into the prepared tin. Bake for 1 3/4 - 2 hours, or until a skewer inserted into the centre comes out clean. (It is a good idea to cover the top loosely with foil towards the end of cooking, to prevent the fruit that pokes out from burning.) Transfer to a wire rack and leave until completely cold before removing the tin.
