centre of each biscuit and brush each with white of egg. Bake in moderate oven until brown.

Yugoslavian Hazelnut Cookies

1 cup butter

1 cup chopped hazelnuts

1 cup sugar

2tsp vanilla


Mix ingredients and roll out 1/2 inch thick. Cut into any shape required fir trees. angels etc. Bake in moderate oven for 20 mins. Sprinkle with icing sugar.

Vegetarian Christmas

Why should vegetarians be fobbed off with courgettes au gratin or some such dish which bears absolutely no resemblance to traditional Christmas fare, and what is more doesn‘t go with the delicious array of trimmings (arguably a meal in themselves) which mean Christmas to most people? Here is an idea for a sumptuous mock turkey which cries out for cranberry sauce, bread sauce and lemony herb stuffing.

White Nut Soutilé En Croute with Chestnut Stuffing

llb flaky pastry 802 finely ground brazils, cashews, almonds or pine nuts (use whichever you prefer or a combination) 602 white breadcrumbs 1 large chopped onion 202 butter 1 tblsp flour lOfl oz milk 2 egg whites 1 tsp thyme grated nutmeg salt and black pepper For the chestnut stuffing: 3/.:lb chestnuts, weighed after simmering and peeling 3oz fresh breadcrumbs 1 large onion a small apple grated lemon rind chopped parsley 11/202 melted butter 1 beaten egg seasoning Preheat the oven to 190° C/375° F/Gas Mark 5. First, prepare the chestnut stuffing. Simmer the chestnuts in milk or stock until tender, drain and sieve. Mix with breadcrumbs, minced onion, minced apple, lemon, parsley, butter and egg. Season well and mix to a good consistency with cooking liquid or sherry it wants to be firm enough to roughly shape into a sausage. Next, soften the onion in the butter. Add thyme and flour and cook for a few minutes. Add the milk and stir until thickened. Off the heat add nuts, breadcrumbs, and a generous sprinkle of nutmeg, salt and pepper. Whisk the egg whites until stiff but not dry, then fold in trying not to lose too much air. Roll out the pastry quite thinly into a large rectangle. Spread the white nut mixture over the central two-thirds of the pastry, leaving margins down the longest edges of


the rectangle. Put the chestnut in a strip lengthways on top of this. Carefully bring the two sides of the pastry together to form a roll or parcel shape, pinching them together about inch below the edge. Gather the pastry at either end and make a decorative frill the length of the croute by fluting the flaps of pastry with finger and thumb. Brush with beaten egg and bake for 40 mins, covering towards the end of cooking ifpastry is getting too brown. Serve surrounded by fresh cranberries. -


l The Macallan/Decanter Scottish Restaurant of the Year Award 1990 Now in its fifth year. this coveted award is bestowed upon the establishment that best satisfies three criteria: excellence of cuisine, use of home-grown produce and ambience. The winners are Eddie and Shirley Spear, who own and run Three Chimneys restaurant, a crofter‘s cottage on the shores of

Loch Dunvegan, Skye. Shirley

produces for her delicious fresh seafood and distinctive Scottish flavours, whilst Eddie serves and provides a judiciously chosen selection of wines.

This year, The Macallan/Decanter are happy to introduce a second category, that of New Scottish Restaurant ofthe Year. It has been won by Kinnaird House and Anton Mosimann-trained chef-manager

John Webber. This is something of a '

contrast. The building is a spacious and elegant 18th century hunting lodge. north of Perth. It is appropriate to the magnificent surroundings that the cuisine is exquisite and the service impeccable. I dream about the hot mango souffle served with a brandy snap basket of mango ice-cream. Kinnaird is the place to go to be treated like a king.

The Three Chimneys, Colbosl, Dunvegan, Skye, 0470 81258. Open April to mid October. The restaurant can arrange local bed and breakfast. Two people can dine well for around £50.

Kinnaird House, Kinnaird Estate, by Dunkeld, Perthshire, 0796 82440. Open all year. Lunch £14.50 for two courses or £18 for three. Dinner of four courses and coffee £29.50.



"Some of the Best Fund in (ilusgim is m be found in Baru‘lnnu” - Trem'ltet‘nian. Glasgow Herald

""l t'eim-mluus \ulue fur most -_|nanna Bl‘.'thm.m. Si otland on Sundm

“Muelius Bi illizmtos” hiltt'l‘lt't. Evening Times "A rl ~eam come true" - Pond Spy. Glaswegian

lap.“ 12 mum - 2.31" pm. Dinner from 7 pm. Hi B\'t‘e.~ R!)8(I.(;Ias‘gln\ (LI 1

(Kehin Hull Tithel Telephone: 0-1 l-‘iBT 0994



Monday-Thursday 1 1 .mam-I .mam lest orders 10.30pm

Friday-Saturday 1 1.(X)am-1.(l)am last orders I I

Sunday 12 noon—1 11me last orders 9.a)pm

l355 Arger SmGlasgow 63 MD 041-334 9682

Ubiquitou: Chip Wine Shop

Glnlgow’l Independent Wine and spirit merchant

Gill-334 5001


8 nthton lone,GlntgowGl2

Sp. Malayalan-Slnpporean Restaurant 503 unmarket, The Royal Mile (:0. Yarda from

Edinburgh Caatle) Edinburgh EH] 2?!

031-226 2826 OPEN SEVEN DAYS

'. . . the cuisine nouvelle oi the East. with ingredients lightly and individually cooked then served on the whole without a confusing sauce . . .'

The Edinburgh Food 8 Wine Guide

". . . Edinburgh's only Malaysian-Singaporean

eaterie with the culinary expertise to serve

up the genuine delight: at the Far East . . .' The Evening News

Cafe/Bar & Shop.”


The List 21 December 1990- l().lanuary 1991 79