Yummy Summer Recipes from Our Master Chefs
Summer's the time for sugar, spice and all things nice. Hilton Coylumbridge's chefs are dishing out a whiff of their summer inspiration for you to reproduce at home. Try these meals and cocktails on a special family occasion or an al fresco dinner party – you're sure to impress!
And if you'd like to sample such a culinary feast in the cleansing air of the Highlands, come up to Aviemore for a delectable bite and beverage at one of our four eateries. They're all nestled in the comforts of our splendid hotel!
Trio of Salmon
- Smoked salmon
- Cured beetroot
- Hot smoked salmon (100g salmon mixed with 50g cream cheese, zest and juice of 1 lemon, finely chopped chives, and salt and pepper to taste)
- Herb oil
- 75g basil
- 75g dill
- 75g chives
- 150ml extra virgin olive oil
- 1 clove garlic
1. Heat oil to 56°C, add whole garlic and herbs.
2. Set aside to cool and infuse.
3. Remove the clove of garlic. Blend in thermomix.
4. Pass through fine sieve or coffee filter to remove impurities.
5. Season the salmon and beetroot to taste and serve immediately.
Breast of Duck
- Duck breast
- 250g peeled and chopped carrots
- Fresh kale
- 1 cinnamon stick
- 1 star anise
- 30g unsalted butter
- 10g vegetable stock
1. Score and trim excess fat from the breast (if you're making a few, you can render down the fat in a pan and use the it for frying meats in the future. Steaks are a good shout!).
2. In a hot pan, skin side down till golden brown, cook in the oven for 8 minutes at 180°C.
3. Leave to rest for 5 minutes.
4. Steam kale for 5 minutes, refresh in ice water and saute in pan for another 5 minutes.
5. Boil carrots with spices until soft.
6. Blitz in a hot water bottle or food processor (remove anise and cinnamon first.)
7. Finish by adding butter, and salt and pepper to taste.
8. Serve duck breasts glazed with carrot puree on a bed of kale.
- 2 pints of double cream
- 1 ½ vanilla pods
- 55g caster sugar
- 25ml Drambuie
- 4 gelatine leaves
1. Reduce Drambuie by half on stove.
2. Add cream, sugar and vanilla and simmer for 15 minutes.
3. Soak gelatine in cold water for 5 minutes until soft and translucent.
4. Remove cream from heat and allow to cool for 10 minutes.
5. Whisk in gelatine. Then pass.
6. Pour into desired glass or ramekin.
7. Place in fridge for 1½ - 2 hours till set. Garnish as desired.
Green Loch Gimlet
- 50ml Glenfiddich 12 year
- 30ml lime juice
- 20ml gomme syrup
- 6 basil leaves
1. Fill the Boston shaker with ice and add the Glenfiddich, juice of half a lime, gomme syprup and the basil leaves.
2. Shake vigorously and strain over ice into a rocks glass.
3. Garnish with basil leaves.
- 25ml Beefeater gin
- 25ml Crème de Mure
- 30ml lemon juice
- 20ml gomme syrup
- strawberry and blackberry garnish
1. Take a boston shaker, fill it with ice and add all the ingredients to it.
2. Shake for 10 or so seconds.
3. Fill your mason jar with ice and strain the cocktail into it.
4. Garnish with strawberries and blackberries.
Summer Island Ice Tea
- 10ml Passoa
- 10ml Archers
- 10ml Midori
- 10ml Absolut Citron
- 10ml Beefeater Pink Gin
- 25ml sweet and sour mix
- 50ml lemonade
- Strawberry and lemon garnish
1. Fill the Boston shaker with ice and add the passoa, archers, midori, absolut citron, beefeater pink and sweet and sour mix.
2. Shake and strain into a collins glass over ice.
3. Top up with lemonade and garnish with lemon and strawberry.
Rosemary and Blueberry Smash
- Rosemary leaves
- 6 blueberries
- 2 spoons of honey
- 30ml lemon juice
- Soda water
- Rosemary and blueberries to garnish
1. In the bottom of a cocktail shaker, gently muddle blueberries, rosemary leaves and honey.
2. Add lemon juice and shake with ice.
3. Double strain into a Collins glass over icce and top up with soda water.
4. Garnish with a sprig of rosemary and blueberries.