31/01/2007

Six chefs have reached the finals of the Scottish Food Scholarship after a series of cook-offs around the country.

Sixteen contestants took part in the semi-finals at Aberdeen and Ayr Colleges. The three Aberdeen winners were Tristin Farmer from Enverdale House Hotel, Perthshire, Nigel Liston from Alchemy, Dundee, and Max Hogg from Monachyle Mhor Hotel, Perthshire, while the winners of the Ayr heat were Derek Johnstone from Macdonald Crutherland House, in East Kilbride, Savich Phannoi from Lochgreen House Hotel, in Troon, and Iain Walker from Loch Lomond Golf Resort, in Dumbartonshire.

The competitors were given a mystery box of Scottish ingredients and allocated a set time to create, cook and present a main course. The winner will be decided in a final cook-off at ScotHot, in Glasgow’s SECC on the February 26.


Try out Tristan Farmer’s Roast Chicken, Potato Salad with Shallots and Bacon

Serves 4

4 chicken breasts
6 rashers bacon
2 shallots
500g mixed salad leaves
250g Charlotte potatoes
50g mayonnaise
25g chives
50ml salad dressing

Boil the potatoes with their skins on, until soft. Drain off the boiling water and place in cold water. Fry the chicken breast until golden brown on both sides. Roast in the oven for 8-10 minutes until cooked.

Cut the bacon into thin strips and fry until golden brown. Slice the shallots and add to the bacon, cook until soft. Cut the potatoes into large pieces, with skins on, mix with mayonnaise. Slice the chives, or snip with scissors, add to the potatoes.

Mix together the salad leaves, shallots and bacon with the salad dressing. Slice the chicken breast into 5 pieces and arrange on the plate with the potatoes and salad.