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Here at the Lovat, we understand that our relationship with you is important and the way to many people’s hearts is food!  We like to think that we create pretty good food – food for you to enjoy.  Chefs can keep their cards close to cook book but sometimes, we like to let you into our well kept secrets…our recipes.

Spiced Pumpkin Seed Tuille

Seasoning Mix – 5kg batch

2.2kg paprika

350g dried oregano

350g dried thyme

500g garlic powder

500g onion powder

2kg table salt

200g chilli flakes

Blitz all ingredients together, store in a gallon container until required, or vac pac.

Spiced Pumpkin Seeds

1tbsp icing sugar

½ tbsp ground cumin

½ tbsp fennel seeds

½ tbsp nigella seeds (onion seeds)

2tbsp chopped rosemary leaves

2tbsp sesame seeds

2tbsp flaky sea salt (or 1tbsp if the nuts are already salted)

50ml olive oil

½ tbsp Spanish paprika

500g pumpkin seeds

Preheat the oven to 180*c.  Put the herbs, spices and oil into a food processor and make into a paste, then mix them with the pumpkin seeds and spread on to a baking tray lined with greaseproof paper.  Cook in the oven for 15-20 minutes, turning ever so often with a spoon.  Leave to cool and store in a Kilner jar or airtight container and they will last for up to 2 weeks.

Tuille

80g flour

40g egg white

40g melted butter

3g seasoning mix

25g spiced pumpkin seeds

Make a batter from the flour and egg white. Whisk in melted butter and seasoning mix.  Roll out thinly onto silpat matt and sprinkle with the spiced pumpkin seeds.  Bake at 190*c until golden.  Leave to cool on a cooling wire. When cold, snap into rustic pieces.

This mix can also be made into a traditional tuille, just by spreading onto tray/mould.

Happy cooking!

Pop into the Brasserie here at The Lovat Loch Ness and let us know how you got on or post your creations on Facebook.


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Post by Dan Mitchell

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