There’s no sleight of hand or sorcery used in conjuring up fabulous flavours at one of north-east Scotland’s renowned restaurants – it’s the abundance of fine natural ingredients that inspires chef Maciej Jarworski to create magic on a plate.
Living and working on Royal Deeside, Maciej (pronounced magic) – head chef at the Loch Kinord Hotel – is surrounded by an abundance of seasonal produce which provides both the inspiration and the natural flavours in his menus.
“It’s a beautiful area and I love it here; you can almost go for a walk and pick your tea,” said Maceij, 39.
“Deeside offers the very best in great produce. It’s big on game, we have Aberdeen Angus cattle, a breed that is known the world over, grazing in the fields around us and we have some great local suppliers, such as Cambus O’ May cheeses.
“We only have to look to Aberdeen for fresh fish from the sea, and we have quality seasonal fruit and vegetables all year round. You could almost say it’s food heaven.”
Here are some heavenly dishes created by Maciej for readers to try at home.
GRAVADLAX WITH MUSTARD SAUCE
- SERVES 8
- 900g salmon, boned, scaled but with skin on
- 2 large beetroots, peeled and grated
- 4 tblsp sea salt
- 1 tblsp brandy
- 4 tblsp demerara sugar
- 2 bunches chopped dill
- 1 tsp coarsely crushed black peppercorns
FOR THE MUSTARD SAUCE:
- 2 tblsp Dijon mustard
- 125 ml olive oil
- 1 tblsp caster sugar
- 2 tblsp crème fraiche
- 2 tblsp white wine vinegar
- 2 tblsp chopped dill
- 1 pinch salt
- 1 pinch of pepper
For the salmon: Mix the salt, sugar beetroot, dill and pepper. Using your hands rub the mixture on to the salmon flesh followed by the brandy. Leave all the mixture on top and place in a non-reactive dish. Cover with film wrap and put something on top as a weight. Place in the fridge for three days. After three days the fish is ready. Remove the dill mixture and carve very thinly. Serve with brown bread, a slice of lemon and mustard sauce.
For the mustard sauce: Whisk the mustard, sugar, vinegar, salt and pepper together. Slowly whisk in the oil until you have a thick sauce then fold in the crème fraiche and chopped dill.
ROAST RACK OF LAMB WITH A MUSTARD AND HERB CRUST
- SERVES 4
- This dish is served with a rosemary sauce and deep-fried garlic
- 2 pairs of best end rack of lamb, French trimmed
- 2 eggs for egg wash
- 1 tblsp grain mustard for the egg wash
- 100g white bread crumbs
- 1 tblsp each of chopped thyme, tarragon, chervil, parsley, chives and basil
- 32 cloves of garlic, blanched and refreshed three times
- 6 tomatoes blanched, skinned and chopped
- 250ml brown lamb stock
- 125ml Madeira or sherry
- 4 sprigs fresh rosemary
- 1 tblsp cold butter
Seal the lamb all over in a hot pan. Mix the mustard with the egg wash. Combine the herbs and the bread crumbs. Coat the lamb with the egg wash followed by the mixed herbs. Roast in a hot oven (190C, 375F or Gas mark 5) for approx. 10 minutes then remove and allow to rest. Reduce the lamb stock and the Madeira until about 250ml remains; add the rosemary and allow to infuse before finishing with a little cold butter and seasoning. Deep fry the garlic cloves until crisp, drain and season. Heat the diced tomato. Carve the rack of lamb into three cutlets per person and arrange on to a hotplate with the garlic and tomato. Serve with potato and vegetable of your choice .
CHOCOLATE FONDANT
- SERVES 8
- 300g dark chocolate
- 30g plain flour
- 250g butter
- 5 yolks
- 250g sugar
- 4 eggs
- 8 moulds/rings
Melt the chocolate and butter. Add eggs, yolks and sugar. Sieve the flour in and mix. Pipe into lined rings or buttered moulds, fill about three quarters way up. Bake at 175-180 degrees for 9-10 minutes. Let sit for two minutes before de-moulding.