Our Short break at Scotland ( Isle of Eriska)

Isle of Eriska Hotel

Grilled Turbot

Venison fillet



Steak Tar tare



smoked salmon and black pudding

I was invited by my daughter, Cat to accompany to Isle of Eriska hotel review trip in near Oban , Scotland.
we arrived Glasgow on the grey, rainy day and take train to Oban has to  wait for 2 hours.
Tried to find some decent coffee shop or tea room and thanks for her friend's advice, we found a pretty Willow tea room,  charmingly decorated and with tall reproduction of the famous Mackintosh chair, a good place to wait for the train. 
Finally we got on the train to Oban, our station is just before Oban, I was informed to take 2 and half hours. Looking out window, after city scene, we faced beautiful folding hills ( ups! Glen!) and Loch has appeared, it was so beautiful , truly  a Scotland scenic view.  Such a relaxing journey.

we were picked up by the owner of the hotel and this a pretty looking hotel, Not too big, felt visiting a manor house as a house guest. This handsome house, hotel is in island,Eriska, connected by  a tiny bridge.

Our room was spacious and nice chairs, a sofa, writing desk, looking out garden, I felt I ought to produce a nice novella or something like beautiful essay. All hotel feels so cosy and relaxing atmosphere.

3 course dinner were deliciously made by head chef with local ingredients.  I had Roast grouse breast meat with micro salad, red wine reduction, venison fillet , all were perfectly cooked and presented, they were just very Scotland fare, I have not much experience in cooking Game meat, they were so good, no wonder this  Hotel restaurant food is known as one of best Scottish food and ingredients.
Steak tar tare was exceptional without egg, its intense well hanged beef flavour with green herb, tangy sauce was  die for, best one I've had, even better than Korean style.
Chef made smoked salmon was not salty mildly smoked, meaty with creamy Conoway black pudding and egg, they were so good for the cold winter morning breakfast.
9 hole golf course, a long walk to the peer , fishing , shooting are all offered along with Spa treatment.
 After a long walk having a tea with mini cakes were sheer pleasure with a book in my hand. I had a most relaxed short break in years  .

What a shame it 's too far from us to come for a week end break as all Guests seemed live around Scotland.

Isle of Eriska hotel. spa & golf

Web: www. eriska-hotel.co.uk 


Sitting room with Log fire

Tea room looking at the garden

My Pop up Korean Lunch on 26th, October

3 Namul ( seasoned 3 vegetables)

Korean style Sausage roll



Pajeon ( Seafood pancake)

Japchae

My first pop up Korean Lunch was a successful event and all my guest loved my menu and the food.
It was a not easy because having paying guests for the 3 course meal, serving at he same time in my kitchen was a hard work but loved the process of planning and cooking.

They all brought wine for their meal.

Menu:

  Korean style sausage roll with sage leave.

Starter:  Pajeon - seafood pancake - with dipping sauce
Main:  Hansik Set ( Korean Meal set)
           Bulgogi steak with lettuce & Ssamjang, Japchae, 3 colour namul ( seasoned 3 vegetables),  kkakduki kimchi. Rice.
Dessert; Spicy Korean fruit Salad.

It was my valuable experience and I am thinking my next pop up already.
4 course meal with more western style dessert with Korean twist perhaps. the lunch finished after 5:00 PM ,later than I expected. As they knew each other,  all had a lively conversation.
They loved food, and saying I cooked too much as usual.

lunch guest

Kimchi jjigae

 

Oxtail Stew

oxtail stew

Certainly Autumn is here but not cold yet. I love to making heart warming stew in cold and dark windy  days, Slowly cooked Oxtail stew with boiled baby potatoes, mashed potato or just with rice.
It is delicious with rich flavour
I love smell of stew in the house , feeling so homely and cosy. All my family loves this dish, for me it is a perfect dish for Anglo Korean Household, because it can be a perfect Western stew with crusty bread and potatoes also perfect stew ( jjim) with steamy rice and kimchi . I always have in Korean style but rest of Family prefers English style.  How democratic !

My  recipe for this has a Korean twist.

4-5 meaty Oxtail.
1 dry chilli (not bird eye)
3-4 Carrot
4 celery stock
1/2 mooli
1 onion
1 tbsp. soy sauce
1 tbsp. black bean sauce
1 tbsp. tomato paste
4-5 garlic clovers
1 thumb size ginger
2 tbsp. red wine
2 tsp Worcestershire sauce
2 bay leaves,  thyme , oregano,

First of all cut excess fat from oxtail and grill until brown out side. Cut all vegetables 2 cm cube size.
Put meat and vegetables, soy, bean paste,  crushed garlic, ginger, chilli, pour 3cups of water and , add tomato puree,  and stir well. start boil on high heat and add Worcestershire, red wine. boil for 10 minutes.
Put in the oven ( 130c) for at least 4 hours and take out taste , season , boil in high heat reduce sauce.
Serve with thinly cut spring onion  and chilli on the top,

I always make creamed leek , serve with potatoes or rice and kimchi.
When weather is very cold, make herb dumplings and add to stew, this way you can have real hearty meal. We love sauce and vegetables, I often have only vegetables with rice, dark and rich sauce, tender meat, this is one of best slow cooking dish. you can put in the slow cooker in the morning, you can eat this rich flavoured stew for dinner.

My November Korean Cookery:  2nd.9th, 16th, 30th.
 
 

Korean cookery in October

Korean food at home class in October is 12th and 26th.
If you are interested do email me at kiejosarsfield@hotmail.co.uk.
The weather is getting colder we all need some heart warming dishes, like Korean spicy leek and beef soup or kimchi stew perhaps , red bean porridge or pumpkin porridge?

My informal lazy Saturday Korean Lunch ( at my Home)  on 19th of October, 1:45 for 2:00 Pm late lunch, 3 course Korean meal. first come first serve base.   Do email me for the details.
you can bring your wine or other your favourite drink.

Red bean porridge

Dan & Cristina at the class

Pajeon



Tteokbokggi

Bulgogi ssam