I had to share…

Things have been hectic here, but it is always great to see positive feedback from my  valued customers, here is what STV had to say about their Kilkie Kitchen experience when dining at The Byre East Kilbride…A big thanks from me!

The Hairmyres eaterie has just brought in a brand new chef – the respected Michael Kilkie and he has created a special Kilkie’s Kitchen menu to mark his arrival.

Windswept and looking far from interesting, I arrived with three drookit guests.

We felt literally at home in the Bothy thanks to its soft lighting, plush seating, intimate size and rich decor.

Settling down we

Pasta Primavera

Serves 4
2 cloves garlic crushed
1 tbsp olive oil
50g butter
50g mascarpone cheese
Splash dry white wine
Juice and grated zest 1 lemon
Salt and pepper
300g pasta of your choice
About 500g of green vegetables, I’ve used
100g frozen peas
100g frozen broad beans
75g asparagus
75g courgettes
75g green beans
75g mange tout

About 2 tbsp of fresh chopped herbs, i’ve used

Cook the pasta in plenty of boiling salted water according to the packet instructions.
Cook the vegetables for 2 minutes in plenty of rapidly boilng salted water.
Meanwhile gently fry garlic in the olive oil for 2 minutes then add the butter, wine and mascarpone and melt down, season with some salt and

Couscous Salad

serves 4
200g couscous
750ml veg or chicken stock
600g sweet potato
1/2 pack mange toute
1/2 pack green beans
1 400g tin chickpeas drained and rinsed
large handful fresh chopped coriander
large handful fresh chopped mint
2 tbsp olive oil
salt and pepper

Roast the sweet potato in the olive oil and salt and pepper at 180’c in the oven until tender.
Blanche the green beans and mange toute in boiling salted water for 2 minutes.
Place the couscous in a bowl with the boiling stock, cover with cling film and leave for 10 minutes.
Mix all of the above with the chickpeas, mint and coriander. Then make the dressing below and mix well

My hearty, healthy Italian soup

Serves 6
5 tbsp olive oil
1 onion finely chopped
1 carrot finely chopped
1 stick celery finely chopped
1 leek finely chopped
3 cloves garlic finely chopped
800ml vegetable stock
50ml dry white wine
1 400g tin chopped tomatoes
1 400g tin cannellini beans drained and rinsed
200g small pasta shapes or broken spaghetti
1 cougette diced
1/2 bulb fennel diced
100g frozen peas
1/2 small savoy cabbage shredded
Couple of sprigs of rosemary, thyme and a bay leaf tied together with string
salt and pepper
6 slices of stale bread

Fry the onion in 3 tbsp of the olive oil gently for 10 minutes then add the celery, carrot, leek and 2 cloves of the garlic and fry

Homemade Steak Pie

Serves 6-8
1.8 kg Diced shoulder steak or similar
6 good quality link sausages cut in to chunks
1 onion finely diced
2 carrots grated
2 cloves garlic crushed
1 tbsp Plain flour
1 tsp tomato paste
2 tbsp vegetable oil
1 tbsp brown sauce
1 tsp Worcestershire sauce
Splash Tabasco
1 bay leaf
400ml Guiness or heavy
Approx 1.3 ltr Beef stock
Salt to taste
Good pinch ground white pepper
Puff pastry
1 egg yolk mixed with a splash of milk
In a large heavy based pot heat some of the oil until very hot then add the meat and brown it, you may need to do this in batches depending on the size of your pot, remove the

Peach and Blackberry Trifle

Serves 6-8
1 swiss roll cut in to slices
75ml cointreau
75ml freshly squeezed orange juice
Small jar smooth blackberry or blackcurrant jam
1 punnet blackberries
50g flaked toasted almonds
2 pieces shortbread crumbled
75g white chocolate grated
150g mascarpone
Seeds from ½ vanilla pod
2 eggs separated
50g caster sugar
150ml double cream
50g icing sugar
200ml double cream
200ml full fat milk
3 large egg yolks
Seeds from ½  vanilla pod
50g caster sugar
2 tsp cornflour
Whisk together the egg yolks, caster sugar and cornflour together until pale and fluffy. Heat the milk and cream with the vanilla and the other half of the cointreau until just below boiling point then remove from the heat and allow

Traditional Roast Turkey

Serves 8
1 4.5kg oven ready turkey giblets removed and kept
1 lemon halved
Large handful thyme
Large handful rosemary
2 onions cut in to thick slices
2 carrots roughly chopped
75 g butter softened
½ bottle white wine
Salt and pepper
Heat the oven to 210’c, place the lemon, some of the herbs and about half of one of the onions in the cavity of the turkey. Place the rest of the veg and the herbs in a large roasting tin with the giblets and the wine, rub the turkey all over with the butter and season generously with salt and pepper. Cover loosely with foil and place in the

Christmas Starter

Serves 6
200g smoked salmon
300g plain flour
2 tsp baking powder
250ml milk
50ml buttermilk
50g butter melted
2 medium eggs
3 tbsp sweetcorn
½ bunch spring onions sliced
1 tsp fresh finely chopped coriander
½  red chilli deseeded and finely chopped (optional)
½ tsp salt
Mix together the milk, buttermilk, eggs and butter then whisk in the flour, baking powder and salt. Finally mix in the corn, spring onions, chilli and coriander. Heat a non-stick pan and drop in roughly 1 tbsp of batter for each pancake and cook for about 2 minutes on each side, Repeat until you have 12 pancakes (2 per person). If you are making these

Homemade Christmas Stuffing

Makes plenty
3 tbsp duck or goose fat
1 onion peeled and finely chopped
3 cloves garlic crushed
1 parsnip peeled, cored and grated
Half small celeriac peeled and grated
2 apples peeled cored and finely chopped
2 pears peeled cored and finely chopped
10 dried apricots finely chopped
200g streaky bacon diced
450g sausage meat
100g chicken livers trimmed and finely chopped
90g pecan nuts finely chopped
Zest of 1 lemon
Zest of 1 orange
1 tbsp finely chopped thyme leaves
1 tbsp finely chopped sage leaves
½ tsp smoked paprika
½ tsp fresh grated nutmeg
2 eggs beaten
Large handful fresh breadcrumbs
Salt and pepper.
Fry the bacon in the duck or goose fat for 2 minutes then add the onion

Arbroath Smokie Pate

Serves 4
250g Arbroath smokies skin and backbone removed
125g Philadelphia cream cheese
75g crème fraiche
2 tsp horseradish sauce
1 tsp Dijon mustard
Juice ½ lemon
Juice ½ lime
Salt to taste
1 tbsp finely chopped fresh parsley leaves

Pulse together all the ingredients except the salt in a food processor, don’t leave it running just pulse it as you want it to be well mixed but not too smooth. If you like you can hold back 1/3 of the fish and fold it in at the end to give you some nice chunks of fish in it. Check the seasoning and add a little salt if required.
You can make

Smoked Haddock, Black Pudding and Leek Macaroni

Serves 6
500g macaroni
80g butter melted
50g plain butter
1100ml milk
100ml double cream
1 tsp English mustard
1 tsp grain mustard
½ tsp nutmeg
1 leek washed and sliced
350g pale smoked haddock
250g black pudding
70g mature cheddar
50g gruyere
25g parmesan
30g panko breadcrumbs
Salt and pepper to taste
2 tbsp olive oil
Place the haddock in a pan with 200ml of the milk bring to the boil then turn the heat off and let the haddock sit in the milk, then drain and break in to big pieces
Gently fry the leeks in the olive oil for 5 minutes to soften then add the black pudding and cook for another 2 minutes being careful not