In the History Date section of The Flag, you will have hopefully noticed last week, the death of Kenneth MacAlpin, the first 'historically recognised' King of Scots, at Forteviot on 13 February 858. His achievement in uniting both the Picts and Scots was considerable. The Scots first arrived in Argyll from Ireland in the 5th century and Kenneth MacAlpin succeeded his father as their King in 841. He later became King of Picts in circumstances which remain obscure but seems to have been accepted in Pictland from 843 onwards. Hence his recognition as the first 'King of Scots'. His House were to reign in the united Scotland until the tragic death of Alexander 111 in 1286. This weeks recipe is a reminder of the early Irish contribution to the formation of the Scottish Nation as it comes from a new cookbook produced by The Kerrygold Company, famous for their Kerrygold Pure Irish Butter and Dubliner Cheese. Kerrygold invited professional chefs, from leading restaurants in Scotland, England and Ireland to create recipes for their cookbook. The outcome is thirteen taste bud tantalising recipes with four of the contributions coming from Scotland. The Dubliner Irish Cheese Cookbook from Kerrygold, a 32 page colourful and beautifully photographed book, features a wide range of appealing dishes, and thanks to Kerrygold we are able, for the first time, to make available a 'Reader Offer' on The Flag.

 

The first 50 readers who send an A5 ( 160 mm X 230 mm ) 33p stamped addressed envelope to :-

 

Dubliner Cookbook/ Scots Independent reader offer

PO Box 513

Derby

DE1 9NW

England

 

will be sent a free copy of the cookbook ( worth £2.49 ).

 

This weeks recipe is taken from the Dubliner Irish Cheese Cookbook and is a delicious contribution by Howies Restaurant , 50 Chapel Street, Aberdeen - Chicken Breast with a Hot Balsamic Dressing and Dubliner Cheese Rostis.

 

Chicken Breast with a Hot Balsamic Dressing and Dubliner Cheese Rostis

 

Serves 1

 

Ingredients : 2 chicken fillets; 100ml / 3 1/2fl oz balsamic vinegar; 100ml / 3 1/2fl oz olive oil

 

Rosti : 1 large sweet potato, grated ; 50g / 2oz Dubliner Cheese, grated; seasoning; 2tbsp olive oil

 

To serve : 1/2 leek, cut in very fine strips; 300ml / 1/2pt oil

 

Method

1  In a heavy based frying pan pre-heat 2tbsp of olive oil.

 

2  Slice chicken fillets into four, add to the pan and fry until the outside is sealed and the chicken is a golden brown colour.

 

3  Mix balsamic vinegar and remaining olive oil and add to the chicken, continue cooking for 10 minutes.

 

Rosti

1  Pre-heat oven 200 deg C / 400 deg / Gas Mark 6.

 

2  In a bowl mix the grated sweet potato and Dubliner cheese. Add seasoning.

 

3  Heat oil in a frying pan. Place two medium pastry cutters into the pan, fill the cutters with the potato mixture, pressing down

   well.

 

4  Brown the rosti on one side then carefully turn over and remove the cutters. Place in the oven for 8-10 minutes to cook

   through.

 

To serve

Pre-heat the oil and deep fry the leek strips until crisp. Drain on kitchen paper. Place rosti in the middle of a large plate, build up the chicken into a tower, drizzle with the balsamic vinegar sauce and top with crispy leeks.

 

Don't delay - send for your copy of Dubliner Cookbook today - 15 February 2002.