Traditional Scottish Recipes
- Smoked Antipasto Picnic Bread

The chefs at the award-winning Rannoch Smokery based in Kenmore, Perthshire have created a wide range of recipes using their smoked venison, poultry, game and salmon products. The recipes have been tried and tested and the company has kindly agreed to allow some of them to be included in the Rampant Scotland recipe section. Here's a smoked antipasto picnic bread to try! It serves 8 people.

Ingredients:
1 large round crusty loaf

Filling
2 large red onions, peeled and cut into 10 wedges each
1 red and 1 yellow pepper, cored and cut into 1cm strips
1 tblsp olive oil
240gm (8 ounces) sunblush tomatoes
1 pack Rannoch Smokery sliced smoked chicken
1 pack Rannoch Smokery sliced smoked carpaccio
1 smoked brie
Small bunch basil leaves
1 handful baby spinach leaves
150gms char grilled aubergines

Method:
Mix the peppers and onion wedges with the olive oil and some seasoning then place on a baking tray and into a 180C oven for 30-40mins ( to save time you could equally use ready prepared roast peppers and onions from the deli counter )

To assemble ;
Cut the top from the loaf and scoop out all the insides to leave a 1 - 2cm crust all round the inside of the loaf. Layer up all the ingredients inside the crust packing them down as you go until the loaf is filled. Replace the lid and wrap the whole loaf tightly in cling film.Leave for 30mins. Serve cut into wedges or place in the fridge until ready to serve.

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