Previous magazine articles 
Chef's Special
In between catching some rays and dashing inside to watch the World Cup this summer, it's only fitting to spend a lazy afternoon in your back garden sipping cold beer and watching the sun go down with friends while the barbeque sizzles away in the background. Dario Pacifici, Director of Devil's Kitchen Catering, provides us with a unique insight into his own recipes; and the use of local Scottish produce goes without saying…
Recipe One:
Skewered West Coast Queenie Scallops wrapped in Scottish smoked salmon
(marinated in freshly squeezed lemon juice with crushed black pepper and salt)
Ingredients:
1 bamboo skewer
1 slice of Scottish smoked salmon cut horizontally
2 small Queenie scallops
1/4 lemon
A touch of sprinkled salt
A touch of crushed black pepper
Method:
Lay the strip of smoked salmon flat on the chopping board. Roll the salmon around each of the scallops and skewer.
Sprinkle the ingredients and squeeze the lemon juice. Leave to marinate for two hours.
Recipe Two:
Thai BBQ Prawns
Lemon grass used as skewers filled with large prawns marinated with freshly chopped coriander, chopped ginger, finely chopped garlic, chilli, salt and pepper.
Ingredients:
1 bamboo skewer
1 lemon grass sprout
3 large de-veined prawns (without shells)
5 gms of chopped ginger
1 dash of olive oil
Salt and pepper
5 gms of chilli chopped
5 gms of chopped coriander
Method:
Peel the lemon grass sprout until it is firm. Place skewer down the middle of the lemon grass to assist in supporting the prawns once barbequed.
Once the prawns are skewered on the lemon grass, place on tray and leave to marinate with the chopped ingredients for several hours before cooking.
Recipe Three:
Skewered pheasant breast rolled with three-seed mustard and sage
Ingredients:
1 pheasant breast (this will make four skewers)
Seeded mustard
Sage leaf
Bamboo skewer
Method:
Slice the breast horizontally, making two equal halves. Slice down the middle of each half, creating a strip of meat. Spread a little seeded mustard over the strip and place on a sage leaf. Roll the pheasant breast into a circle shape and skewer.
(It should look like a lollipop!)
Recipe Four:
Bite-size venison fillet wrapped in George Bower smoked bacon, marinated in red wine, bay leaves, cloves, salt and pepper.
Ingredients:
Venison fillet
Smoked bacon
500 mls red wine
Rosemary sprigs
2 bay leaves
3 cloves
A pinch of ground pepper
A pinch of salt
Bamboo skewer
Method:
Slice the venison fillet into large bite-sized pieces. Place a sprig of rosemary on the side of the fillet. Wrap the fillet with strips of the smoked bacon. Skewer the fillet and submerge the skewer in the marinating mixture. For best results, leave overnight.
Washed down with a glass of…
Vina Valduero Crianza, Bodegas Valduero 2001 @£13.95 per bottle
The less well-known neighbour of Rioja, The Ribera Del Dureo is host to some of Spain's finest red wines. Bodegas Valduero is run by the Garcia Viadero family who have a history of wine-making dating back over 400 years. The Crianza is a superb, polished wine showing ultra-pure, savoury creamy-black cherry fruit with just a hint of toasty oak. It coats your palate and then subtly manages to develop yet more black cherry and cream flavours, with hints of game and roast meat lingering in the finish. It is an ideal partner to game and matches duck and rich venison dishes superbly.
Available from Inverarity Vaults, on 01899 308000.
The Devil's Kitchen
The Edinburgh-based boutique catering company was established in 2002 by Dario, and caters for corporate events, business meetings, weddings, Highland house parties and exclusive private dinner parties.
For further details on recipes and other services The Devils Kitchen provides visit www.thedevilskitchen.uk.com
Inverarity Vaults
Inverarity is a private family business whose directors have deep roots in the wine and spirits trade, providing a direct, from-the-vaults back-up that reacts swiftly, delivers promptly and offers training and promotional assistance with a detailed personal efficiency that larger operations find very difficult to match.
Inverarity House, Biggar Road, Symington, ML12 6FT
Tel: 01899 308000 www.inverarity-vaults.com
This article has been edited from the original. To view the feature in full, please see Catering in Scotland magazine. To join our database, go to Media Pack on this website and click on Subscribe.
