Warm Salad of Roe Deer with Traquair Ale

Ingredients:

Traquair Ale

Seasonal Berries

Seasoning

Salad Leaves

Cherry Tomatoes

Asparagus (Cooked)

Method:

Pan Fry the meat.

Remove meat and slice.

Add Berries and Traquair Ale into the liquid in the pan used to cook the meat.

Arrange Salad Leaves, Cherry Tomatoes and Asparagus on serving dish.

Place meat on plate with vegetables.

Dress with sauce.

Pickled Mackerel in Caraway Dressing

Ingredients:

Strips of Pumpernickel

Salad - Shredded

Quails Egg - Boiled

Caraway Seeds

Oil

Seasoning

Pickling Juice

125ml Rice Vinegar

75g Sugar

2 tblspns Maldon Salt

1 Whole Clove

1 teaspn Mustard Seeds

1 teaspn White Peppercorns

1 teaspn Chopped Fresh Ginger

Method:

Make the pickling juice.

Add mackerel to the pickling juice - heat until just cooked.

Drain, make caraway dressing.

Place mackerel on serving dish and garnish with pumpernickel, salad and

boiled egg, finish with dressing.

Mixed Berries with Traquair Ale Sabayon

Ingredients

1 tblspn Caster Sugar

50ml Traquair Ale

125g Mixed Berries

1 Tblsp Red Wine

6 Fresh Basil Leaves - Chopped

1 Tblsp Yoghurt

Half Lime - Zest Only

Honey

Method:

Make Sabayon.

Place fruit in serving dish.

Add some honey onto fruit.

Top with Sabayon.

Use blow torch to colour surface.

Garnish.