Ballantrae Festival
Cookery Demo Recipes Saturday 7th June
We are thrilled to be cooking at the Ballantrae Festival this year, sharing a few of our favourite seasonal recipes that are full of bold flavours and simple, satisfying techniques. Whether you're looking for a light starter, a hearty stew, or an easy showstopping dessert, there’s something here for everyone to enjoy and recreate at home.
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Smoked Salmon with Horseradish Cream & Beetroot – A fresh, elegant starter with just the right kick.
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Smoky Butter Bean Stew with Kale – Earthy, comforting and full of goodness – a real one-pot wonder.
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Cajun Prawn Orzo – Big on flavour, quick to prepare, and perfect for summer evenings.
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Quick Tiramisu – A no-fuss version of the Italian classic that’s still every bit as indulgent.
Come along, be inspired, and pick up tips you can take straight back to your kitchen!
Recipes
Smoked salmon with beetroot
This is one of those starters that feels a bit special but is super simple to put together. The smokiness of salmon, punchy horseradish cream and earthy sweet beetroot are a dream combination — fresh, colourful, and full of flavour. A great way to kick off a meal with friends.
Serves 4
Prep time 25 minutes
Ingredients
100ml crème fraîche
1 tbsp horseradish, sauce
2 tsp gin (optional)
1 tsp white wine vinegar
1 tbsp olive oil
1 tsp honey
250g cooked beetroot, finely diced
200g smoked salmon sliced
180g baby salad leaves
15g dill, chopped
To serve
Melba toast or crusty bread
Method
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Fold the crème fraîche with the horseradish and gin, if using, with a little seasoning. Chill. This can be made up to three days ahead of time.
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In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve. This can be made a day ahead.
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To serve; divide the slices of salmon between individual serving plates or on one large platter. Top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a ‘flower’.
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Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with melba toast or bread.
Smoky butter bean stew with kale
This warming stew uses butter beans, plenty of smoked paprika and kale to make a hearty plant-based meal that comes together in under an hour. Serve with a side of garlic and parsley toasts, made with crunchy baguette. It is always helpful to have a few vegetarian and plant-based recipe ideas that can be made quickly for guests with unexpected dietary needs.
Serves 4
Prep time 15 minutes
Cooking time 45 minutes
Ingredients
olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tbsp of tomato purée
1 tsp smoked paprika
1 tin of chopped tomatoes
250ml of vegetable stock
freshly ground black pepper
400g tinned butter beans, drained and rinsed
200g kale or cavolo nero, ribs removed and leaves roughly chopped
Method
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Heat a sauté pan over medium heat and add a dash of olive oil. Once hot, add the onion, season and cook until beginning to soften, about 10 minutes.
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Add the garlic and cook out for 3 minutes or so more, stirring to ensure it doesn’t burn.
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Add the tomato purée and smoked paprika and cook, stirring occasionally, for a further 5 minutes.
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Add the tinned tomatoes and stock and season with salt and pepper, then reduce to a gentle simmer and cook for 30 minutes, stirring occasionally.
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Add the butter beans and kale and allow them to warm through for a few minutes.
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Toast the baguette, then rub with the cut side of the garlic cloves, then drizzle with olive oil and sprinkle with parsley. Serve with the butter bean stew.
Cajun prawns with orzo
Are you looking for a quick, creamy, and utterly delightful pasta dish to whip up after a long day at work? The beauty of this recipe lies in its flexibility. If you're not a fan of prawns or simply want to switch things up, diced chicken is an excellent alternative. This is a delightful and adaptable dish that is perfect for busy weeknights. Its quick preparation, creamy texture, and bold flavours make it a favourite among home cooks. So, gather your ingredients, mix up your Cajun spice blend, and get ready to enjoy a truly satisfying meal. Bon appétit!
Serves 4
Prep time 15 minutes
Cooking time 10 minutes
Ingredients
1 tbsp olive oil
1 onion, chopped
300g orzo
3 garlic cloves, thinly sliced
75g tomato purée
300g raw peeled king prawns
4 tbsp crème fraîche
300g baby spinach
2 – 3 tsp Cajun spice mix
Method
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Heat the oil in a large, ovenproof pan over medium heat. Fry the onions until soft for 10 minutes and lightly browned.
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Cook the orzo according to the pack instructions.
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Drain the orzo, reserving a cup of the cooking water.
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Add the garlic to the onions and fry for a couple of minutes, stirring so it doesn’t burn.
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Add the tomato purée, prawns and Cajun spice and fry for 1 minute.
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Stir in the baby spinach, some salt and pepper, and cook until the spinach wilts and the prawns turn opaque.
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Stir in a splash of the reserved pasta cooking water, if needed, to loosen the sauce.
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Stir in the cooked orzo and crème fraîche, adding more pasta water as needed to adjust the consistency. Serve straightaway.
Quick tiramisu
Condensed milk is the secret to this super snappy Italian dessert. Indulgent, creamy, and just the right amount of boozy—Tiramisu is Italy’s most beloved dessert for a reason. With layers of coffee soaked sponge and silky mascarpone cream, it’s the perfect make-ahead treat that only gets better with time. Whether you're serving it at a dinner party or sneaking a spoonful from the fridge, this classic never fails to impress.
Serves 4
Prep time 15 minutes
Chilling 1 hour
Ingredients
300ml strong coffee
3 tbsp liqueur – kalua, baileys, marsala, sweet sherry, brandy, whiskey optional
250g Mascarpone or full fat cream cheese
400ml double cream
175g condensed milk
1 tsp vanilla extract
175g sponge fingers
1 tbsp cocoa powder or 25g grated chocolate
Method
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Pour the coffee into a shallow dish and add the liqueur of your choice if using.
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Next whisk the mascarpone, cream condensed milk and vanilla extract with an electric whisk until thick and smooth.
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Dip a few sponge fingers at a time into the coffee mixture. Don’t leave them in too long or they will collapse.
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Layers these in a dish to cover the bottom and top with the cream mixture. Sift over the cocoa or chocolate. Repeat until you have used all the mixtures and chill for at least 1 hour before serving.