BBQ ideas from Liz’s Larder

Here are a couple of tasty recipes from Liz for your next BBQ this summer.

Sticky Ribs – Serves 8
2kg pork loin rib racks (ask your butcher to cut them into blocks of 4)
50ml soy sauce

Marinade
100g soft brown sugar
100ml dry sherry
100g finely grated ginger
3 cloves of peeled and crushed garlic
200ml tomato ketchup
1tsp Dijon mustard
100ml soy sauce

Put the ribs into a large saucepan with the soy sauce, cover with cold water and simmer gently for 15 minutes. Remove from the heat and leave to cool in the liquid for 30 minutes.

Meanwhile heat the brown sugar and sherry in a small pan over a gentle heat until the sugar has melted. Add the ginger and garlic and cook gently for 10 minutes. Add the rest of the marinade ingredients and give a good stir. Simmer for 2 more minutes then pour into a large bowl and leave to cool.

Take the ribs from the pan and while still warm coat them in the marinade. Put the ribs into a roasting tin and reserve any marinade in the fridge for later. Let the ribs absorb the marinade for at least 2-3 hours (overnight is better).

BBQ as required for 20-30 minutes or until they become sticky and brown.

Venison Satay Kebabs – Serves 8
1.5kg venison fillet, cut into bite size cubes
4tbsp Ola garlic oil
2tbsp low salt soy sauce

Sauce
400ml low fat coconut milk
2tbsp Thai red curry paste (green if you prefer milder)
2tbsp runny honey
4tbsp crunchy peanut butter
4tbsp real mayonnaise
4 limes, 2 juiced & 2 wedged to serve

Put the venison in a bowl with the garlic oil and soy, season with pepper and leave to marinade in the fridge for a couple of hours.

In a saucepan, heat the coconut milk with the curry paste for 2 minutes, stir in the honey and peanut butter. Remove from the heat, once cool add the mayonnaise and lime juice and mix well.

Thread the venison onto skewers. Heat the BBQ and cook for 3-4 minutes on each side or until cooked through. Brush with the sauce and cook for 30 seconds each side. Serve with the rest of the sauce and lime wedges.

Serve coleslaw and potato salad along with fresh mixed leaves tossed in Ola raspberry salad dressing.

Most of all ENJOY!

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Recommendations

Glen Tanar has been recently recommended in The Guardian newspapers Woods & Forests supplement. This was written to recommend places for people to go and enjoy various outdoor activities in the UK. We also now appear in this years lonely planet guide of Discover Scotland.

For a list of outdoor activities and accommodation we offer here please see our website www.glentanar.co.uk

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Glen Tanar Ballrooms New Arrival

Leanne Keir has recently joined the team here at Glen Tanar as the Assistant Events Manager in the Ballroom. Leanne brings with her some valuable experience of Events and banqueting and is looking forward to sharing these skills and learning more from the team here at Glen Tanar. We all wish her a warm welcome.

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Factor’s life for me!

Here is a follow up to the post I put up last week regarding our Factor and a hard day at the office. Please make sure your volume is turned up high!

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Our Factor Hard At Work!

This is our Factor, Ralph Peters hard at work. He spent the day yesterday (Wednesday) fishing on Waterside & Ferrar beat on the River Dee and was extremely pleased when he caught a 10lb Salmon and had the Laird, Michael Bruce ghillieing for him. Another day well spent in the office.

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Something sweet for Easter

Liz Peck who runs Liz’s Larder here at Glen Tanar has given us a couple of recipes for an Easter treat this weekend.

Liz’s Easter Brownies
Ingredients
* 350g butter
* 140g dark cocoa powder
* 6 eggs
* 675g caster sugar
* 250g plain flour
* 3 tsp real vanilla essence
* 100g chocolate chips
* 1 pack of mini chocolate eggs
Method
1 – Preheat the oven to 180c or gas 4.
2 – Line a fairly deep tray 20x30cm with baking parchment.
3 – In a large, heavy based pan, melt the butter with the cocoa.
4 – Whisk the eggs, then whisk in the sugar, followed by the flour and vanilla.
5 – Finally add the cocoa/butter mixture and the chocolate chips.
6 – Pour into the prepared tray and bake for 40-45 minutes until springy to the touch. Do not overcook as you will lose the fudginess.
7 – Cut into squares whilst still warm and leave to cool. For Easter top with mini eggs.

Liz’s Fruity Easter Flapjacks
Ingredients
* 200g butter
* 200g demerara sugar
* 180ml golden syrup
* 400g rolled oats
* 200g sultanas
Method
1 – Preheat the oven to 180c or gas 4.
2 – Grease a deep swiss roll tin or line with baking parchment.
3 – Melt the butter with the sugar and syrup, then pour it on to the rolled oats and sultanas.
4 – Mix well and put into the prepared tin and press down well.
5 – Bake in the oven for 20-25 minutes.
6 – Mark into fingers and leave to cool then enjoy.

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New Estate Gardener

Andy Beckingham has joined the team here at Glen Tanar as Estate Gardener and is settling in well. Andy graduated with a BSc in Horticulture at Writtle College in Essex. He spent his first year working as Trainee Botanical Horticulturist at Oxford Botanic Garden. He then worked as a gardener on a small estate in Surrey and moved to Westonbirt The National Arboretum as a trainee. Three years later he was looking for a new challenge and applied for the job here and was successful. “I am very grateful to have been given the position here and I am looking forward to the challenge of resurrecting the once magnificent gardens. If you have any questions or ideas about the gardens then please feel free to stop me for a chat when you are here or email me at gardener@glentanar.co.uk”.

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Spring edition of Deelicious Magazine

Spring 2011 edition of Deelicious Magazine

The Spring edition of Deelicious magazine  – the Royal Deeside guide to the wonderful food and drink from the area  – has just been published and can be read on the Royal Deeside Larder website www.royaldeesidelarder.co.uk.

Features include Neil and Julie Rae’s development of their fine dining ideas at both the Milton restaurant and the Raemoir House Hotel, sumptuous breakfasts and hospitality at Glendavan House B&B, and the Finzean Estate Farm Shop and Tearoom with their home-reared beef, wild venison, and homemade baking and preserves.

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Braeloine path diversion removed

The path diversion around the Braeloine Visitor Centre while tree felling was taking place has now been removed. There are still some stacks of wood around on the South Drive that runs alongside the Fairy Lochan, so if you’re walking in the area keep clear of them and watch out for vehicles coming to remove them.

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BBC’s Fiona Armstrong opens River Dee’s Salmon season

The 2011 Salmon fishing season has been officially opened today, Tuesday 1st Febuary by BBC broadcaster and keen angler Fiona Armstrong.

The opening took place at Potarch Bridge and Fiona has hopefully set the trend for the year as she caught a 4lb Salmon.

We have some dates available on the Glen Tanar beats in March so please contact us on (013398) 86451 for more information.

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