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30th of November 2008

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Nichola Fletchers - Ultimate Venison Cookery

Claire Macdonald, is famous for her cooking at Kinloch Lodge where the Macdonalds entertain their family, friends and guests.

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Cranachan with Raspberries

The quantities will vary depending on how many you are serving! However, it is important that you do not make the dish stodgy by using too heavy a hand with the oatmeal – but dinnae be mean wi’ the whusky.

Ingredients:

Tayside raspberries
Pinhead oatmeal (20g per portion)
Cream
Malt whisky (say a soup spoon per person, and ‘cooking whisky will do if you’ve no malt ‘nectar’ to hand.)
Honey (preferably heather) 1 teaspoon per serving.

Recipe:

1. Toast the oatmeal in a (clean!) frying pan for a few minutes until browned. Soak most of the meal in that measure of whisky for five minutes. (Keep aside a little toasted, for sprinkling on top of the finished dish.)

2. Whip up your cream (single will not do), until it is stiff.

3. Fold in the whisky-soaked meal, the honey, and most of your rasps, to the cream.

4. Put in serving glasses (wine ones will do nicely), and chill in the fridge until ready to serve.

5. Just before putting on the table sprinkle a teaspoon of dry toasted oatmeal on each one, and top with a few raspberries.
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