Aubergine Clafoutis

This entry for The Egg Award 2013  is a collaberation between a home cook Sascha Grierson, owner of Hugh Grierson Organic and a chef, Tim Dover owner of The Roost in Bridge of Earn, Perthshire.

You can find details on entering a recipe for The Egg Award 2013 by clicking on this link.

Sascha's story.....

About 4 years ago I met Tim Dover at an industry get together. Tim and his wife Anna had just moved to Bridge of Earn and taken over the village coffee shop, The Roost. Their decision was a brave one – customers probably weren’t ready for Tim’s style of food and over the last few years they have quietly worked hard and changed the expectations of this charming corner of Perthshire. They have won awards and have appeared on TV and are now a destination in their own right. Tim has religiously bought eggs from us since his beginnings there for all his restaurant and baking needs. It seemed like a logical thing to co-enter the egg awards.

Hugh Grierson Organic eggs are free range organic, produced to Soil Association standards, the highest standards of animal welfare for laying hens in the UK. Our ethos in our business is always to aim high and make animal welfare a top priority. Our birds go outside every day during daylight hours foraging on grasses and insects in a natural manner. This has the happy side effect of producing a great tasting egg with a naturally yellow yolk. We feed our hens on as much of our own home grown wheat as we can thus lowering the environmental impact of our eggs.

We talked about entering puddings but Anna suggested this. Its a recipe you can make in 30 mins and makes a great family meal. If you're Tim you’ll probably spend a little longer over it!

Aubergine Clafoutis

Feeds 4 to 6

Ingredients

2 onions thinly sliced

25g butter

1 tablespoon of oil

4 x aubergines peeled and diced

Sascha's Aubergine Clafoutis

1 desertspoon of wild garlic pesto,

or 1 crushed garlic clove and a handful of chopped parsley or dill

4 eggs, beaten

200ml organic milk

1 desertspoon of wild garlic pesto

Method

Tim's Aubergine Clafoutis

Saute the onion in butter and oil, add the aubergine, 
cover and sweat for 5-10 mins If using a  garlic clove 
add at this stage.

Tip into a baking dish.

Beat eggs and milk, add herbs or pesto and pour over 
the aubergine and onion mixture

Bake for 30 mins at 180C or until there is no wobble in 
the centre and the top is brown

Serve with crusty bread and salad

Hugh Grierson Organic

Welcome to the first of The Egg Award's weekly bulletins on organic businesses whose ethos mirrors that of The Egg Award 2013.  This first blog features Hugh Grierson Organic at Newmiln Farm in Perth, Scotland.  

Their delicious Scottish organic beef, organic lamb, organic pork and organic chicken is.....

• Grass fed and full of flavour
• Organic meat matured in the traditional manner (beef is hung for 3 weeks)
• Locally bred and reared organically on their farm in Perthshire, Scotland
• Meat is vacuum packed for maximum freshness
• Packed in convenient sized cuts

On their organic farm they rear traditional Scottish beef, lamb, chicken and pork. Their beef is organic Aberdeen Angus beef, bred from theirr own herd, built up over 35 years. Their organic Aberdeen Angus herd graze on lush pastures on their organic farm in Perthshire, Scotland and are fed a natural grass diet with animal welfare as their top priority.

They believe in producing quality food, whilst caring for the countryside.  They achieved organic status in October 2002 and are certified by the Soil Association.  Organic meat has to be produced under a strict code of practice to ensure that the animals are treated in a humane way throughout their lives.  They rear their herd and flocks in a traditional manner producing healthy and contented animals, and so the finest organic meat.  



As they live in natural, stress-free conditions they produce the highest quality beef, pork chicken and lamb you can buy. The organic beef, lamb and pork is processed locally by a traditional butcher, to ensure the cuts of meat are of top quality and the animals are not stressed by traveling great distances.

Their Scottish beef, lamb and chicken has a superb taste and quality. The beef is hung for 21 days which relaxes and tenderises the meat, leading to a fine texture and flavour.  The animals are fed on organic grass and clover, and this varied natural diet ensures their organic products have an exceptionally delicious flavour.



They supply online UK-wide and are Scotland’s top organic meat supplier.  They've set out to be the best organic meat supplier in the UK and to order organic meat online you couldn't go to a better place.  They believe (and their customers tell them) that their farm produces the finest organic meat in Scotland.



To place an order.....

Call them in the office 01738 730201

Email them: orders@hughgrierson.co.uk

For general information.....

Email: sascha@hughgrierson.co.uk

Call them on 07876 732633

Wholesale Enquiries: sascha@hughgrierson.co.uk