Two Amazing Recipes for the weekend!

Updated: Aug 6, 2021

Ham Bitterballen Recipe

Prep: 1 hr + overnight / Cooking: 5 ½ hours / Serves: 6 people

Recipe From: Stravaigin Restaurant


1 Ham hough

1 Onion, roughly chopped

1 Carrot, roughly chopped

1 Celery stick, roughly chopped

10 Whole black peppercorns

5 Sprigs thyme

250g Butter

250g Plain flour

1 tbsp Mustard powder

1 tbsp Toasted fennel seeds

1 tsp White pepper

1 tsp Freshly ground black pepper

1 tbsp Dijon mustard

1L Ham hough stock

30g Finely chopped parsley

100g Plain flour

4 Eggs, whisked

200g Parking breadcrumbs


1. Place the ham hough, onion, celery, carrot, peppercorns and thyme in an oven proof pot with lid, cover with hot water and place lid securely. Braise at 160° for 4-5 hours until the ham is tender and falling off the bone

2. Once ready, allow the ham to cool slightly before taking the meat off the bone. Strain the vegetables and herbs from the ham stock and put the stock to the side

3. To make the bittenball mix, melt the butter in a large pan. Once it is foaming, add the flour. Toast the roux lightly before adding the mustard powder, fennel seeds, white pepper, black pepper and Dijon mustard. Mix everything together for approx. 30 seconds before slowly adding the ham stock a little at a time, making sure to whisk throughout

4. Once the stock has been added, cook on a low heat for 5-8 mins. Ensure the flour is completely cooked out and no longer detectable

5. Add the ham and parsley, season to taste and allow to cool. Once cooled, place in the fridge overnight

6. The next day, roll the mix into balls weighing around 35g each. Roll each ball in the egg, then the flour, then the breadcrumbs

7. Deep fry each ball at 180° until golden brown

8. Stravaigin Restaurant recommends serving with good quality mustard and mayonnaise

Stravaigin Restaurant, 28 Gibson St, Glasgow G12 8NX

Website | 0141 334 2665

Smoked Haddock Kedgeree Recipe

Prep: 30 min / Cooking: 15 min / Serves: 4 people


500g Smoked haddock

Hot fish stock or boiling milk

1 Bay leaf

2 Large onions, 1 whole and 1 finely chopped

15g Butter

1 tbsp Olive oil

1 Large onion, finely chopped

1 Green chilli, deseeded and finely chopped

2 Cardamom pods, crushed

1 tsp Turmeric

1 tsp Mustard seeds

1 tbsp Curry powder

350g Precooked basmati rice

75ml Double cream

Sea salt flakes and freshly ground black pepper

A small handful of chives, chopped

Small handful coriander, chopped, plus extra leaves to garnish

4 boiled eggs

Lemon wedges, to serve


  1. Put the haddock, skin-side up, in a shallow pan over a low heat and cover with the fish stock or milk, bay leaf and a whole onion

  2. Allow to sit for 10 minutes before removing the haddock from the liquid. When it’s cool enough to handle, remove the skin and break into large flakes

  3. Melt the butter in a large frying pan over a low heat with the olive oil and add the chopped onion. Fry gently until softened. Then stir in the chilli, cardamom pods, turmeric, mustard seeds and curry powder. Cook for 3 more minutes then add the rice, flaked fish and cream and heat through. Season with salt and freshly ground black pepper to taste.

  4. Fold in the chives, coriander and finally top with the eggs. Serve immediately with the lemon wedges and coriander leaves scattered over

Recipe from Seafish / Love Seafood.

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