Recreate your favourite restaurant in the comfort of your own home!
Don’t worry if you’re already missing your favourite restaurant – The Glasgowist has you covered! Their Glasgow and the West Cookbook has iconic recipes from some of Glasgow’s most famous restaurants including The Gannet, Café Gandolfi and Sloans.
Today we’re sharing a recipe and some tips to enjoy the perfect dinner date without having to leave the house.
Set the scene
Get inspired – think back to your last visit to your favourite place and start recreating the magic in your own home.
Set the table (got fancy plates? Now’s the time to use them!) and light the candles - and remember, fairy lights are for life, not just for Christmas.
Is there a song that reminds you of your favourite restaurant? Get it on the playlist!
Pick an outfit and treat it like a special occasion, put on your favourite outfit and lippy whilst bopping to your favourite playlist – it’ll make you feel better… but don’t worries – slippers are always allowed at this restaurant! Here's some of our favourites:
What’s on the menu
Choose your favourite dishes and design your menu – don’t forget desserts and most important, wine! If you’re feeling really creative, print out, or hand draw, set menus for your place settings. Here’s a template to get you started.
The Glasgowist has shared a great recipe below for the Battlefield Rest’s famous Smoked Haddock risotto – it’s a classic that’s easy to make and tastes great every time.
If you’re not in the mood for cooking, now’s the perfect time to call in your favourite takeaway. Ask the driver to leave your delivery at the back door and sneak the packaging quickly in the bin – no one will ever know! 😉
Invite your dinner date(s!)
You’ve got good food covered, all that’s missing is good company.
Ask your favourite person or people to join you for the night and get involved in the action – either cosy up together at home or dial in over Zoom, Facetime or WhatsApp to enjoy your dinner date.
And remember the golden rule for families at home – if you cooked, someone else is on the dishes!
Battlefield Rest - Smoked Haddock Risotto with Stornoway Black Pudding and Crispy Egg
A dish that matches the character of Battlefield Rest, a family run Continental restaurant with a strong Italian spirit and a Glaswegian heart, this risotto dish is ideal for sharing with friends. Bring the flavours of the Southside's favourite Italian bistro to your own kitchen with this simple recipe.
Preparation time: 20 minutes
Cooking Time: 25 minutes
Serves: 4 people
- 50g butter
- 1 onion chopped
- 1 clove of garlic chopped
- 250g Arborio risotto rice
- 50ml dry white wine
- 1l of fish stock
- 4 slices of Stornoway black pudding
- 2 leeks finely sliced
- 300g of smoked haddock
- 4 free range eggs
- Salt and pepper
- 50g rocket, 50g parmesan freshly grated
- 50g flour, 100g breadcrumbs panko
- 1 egg beaten, drizzle of olive oil
Heat the butter in a heavy-based saucepan, then add the onions and garlic. Fry gently until the onion softens and goes transparent.
Add all the rice, mix in well with the butter, onion and garlic, then fry while stirring for 45 seconds. Add the white wine and stir for a further 30 seconds, then add the fish stock.
Boil the eggs for 5 and a half minutes, then cool them down and take off their shells. Dip the egg in flour, then in the beaten egg, then the breadcrumbs and set aside.
Place the black pudding slices under a pre-heated grill and cook for 3 minutes on each side. Bring your risotto to the boil and cool for 5 minutes, stirring all the time, then turn the heat down to a simmer for a further 10 minutes, while continuing to stir.
Add the leeks and smoked haddock to the risotto mix and gently cook for 5 more minutes until the rice is cooked through. Season, then add parmesan and take off the heat.
Deep fry the egg for 1 minute then season.
Time to bring it all together. Place a slice of black pudding on a plate. Add some of the risotto on to the black pudding and then place a small bunch of rocket on the pile. Cut the egg in half and then place on top.
Drizzle with oil and serve.