Cafe Cùil Cookbook: Recipes from the Isle of Skye

Cil: Scots Gaelic n. Nook, nest or corner Cafe Cil faces the sea just outside stunning Carbost in the Isle of Skye. In this idyllic setting, award-winning chef Clare Coghill celebrates Highland produce, reimagines traditional Scottish dishes and puts a Hebridean twist on some global ones - think tattie scone tacos, langoustine and whisky bisque, Highland shakshuka, seaweed sauerkraut and Bloody Mhairi. The Cafe Cil story began when Clare entered the Channel 4 series, My Kitchen Rules with an old friend in 2017. When they won, she started thinking that cooking might not be just a thing she did for fun, and in 2019 she opened the first Cafe Cil in Hackney. It quickly became a hotspot for brunch lovers around London, until the covid lockdown forced a move home to Skye. So welcome to the Cafe Cil Cookbook. This isn't a book that demands fancy techniques, instead it shows how easy it can be to cook delicious dishes without taking things too seriously, using many of the ingredients we have on our doorstep, whether you're in Skye or Dalston.

Table of Contents:
Soups Langoustine and whisky bisque Roasted courgette and Mull Cheddar Jerusalem artichoke, pear and fennel seed French onion and fennel seed soup Broccoli, Strathdon Blue and fresh mint Carrot, rhubarb and tarragon Spiced sweetcorn chowder Roasted parsnip, truffle and chestnut Beetroot, carrot and crowdie Pea, cucumber and dill Bone broth Sandwiches & Toasties Beef brisket toastie Veggie haggis, leek and Arran mustard Chicken curried focaccia sandwich Pigs in blanket sandwiches Cuil focaccia Lobster roll Pickles & Ferments Pickled beetroot Cuil kimchi Seaweed sauerkraut Lunch & small plates Tattie scone taco, pork shoulder and wild garlic chimichurri Lamb croquettes with nettle zhoug Crispy potato skins with clapshot and haggis Skye black pudding Scotch egg, truffle aioli Fennel seed and thyme sausage rolls Hispi cabbage and miso butter and hazelnuts Crofter's koftas with labneh and flatbread Tenderstem, courgette and dill frittata Langoustine summer rolls Cured sea trout Padron peppers in wild garlic butter Spice roasted cauliflower and redcurrants Sauces, Dressings and Dips Roasted parsnip and butterbean dip Baba ganoush Wild garlic pesto Salsa verde Pear and pickle dressing Goats cheese, honey and thyme wild garlic chimichurri Dill aioli Black olive tapenade On toast Beef brisket rarebit Scallops benedict Scrambled egg, crab and heritage tomato Hebridean benedict with Skye black pudding and Talisker hollandaise Chanterelles on toast with kale and sage pesto Smoked mackerel, blood orange and pickled fennel Beans on toast with veggie haggis and wild garlic pesto Perfect poached eggs Slow roast tomatoes, thyme and shallot Perfect scramble Brunch Porridge, poached pear and praline Tattie scones Snazzy goreng with langoustines, kimchi and crispy fried egg Highland shakshuka with veggie haggis and eggs Tattie scone stack Venison steak and eggs Sweetcorn and courgette fritters Poached eggs on flatbread with labneh and chilli butter Roast tattie hash with Great Glen chorizo, fried and caramelised cabbage Breakfast crumble with stewed apple and orange zest mascarpone Pancakes rhubarb crumble and gorse strawberries, meringue and basil Spiced pumpkin, whipped cream cheese icing and candied pecans Tatties bravas Breakfast stew Salads Cauliflower, chickpea and tahini Kale Caesar with sourdough croutons, grated carrot and pumpkin seed Celeriac, apple and fennel remoulade Brussels sprout slaw with carrot and red cabbage Smoked trout, candy beetroot and egg salad Potato salad with gherkin and pea Maple and miso glazed beetroot and pearl barley tabbouleh Baking Wild gorse flapjacks Skye sea salt brownie Carrot and cardamom cake Cranachan cake Strawberry & almond cake Bacon and Mull Cheddar scones Blueberry scones Lemon cheesecake Banana loaf with peanut butter ganache Raspberry white choc muffins Gingerbread Sticky toffee muffins Cuil Refreshments Rhubarb and rose Cuil-aid Strawberry and meadowsweet cuil-aid Cuil as a cucumber Bloody Mairi Mulled apple Latte or

About the Author :
Clare Coghill is a Scottish Gaelic-speaking chef who grew up on Skye, where her family had owned a hotel for over 100 years. Despite a childhood immersed in the hospitality industry, she spent her twenties doing everything from training brewers at Tennant's, pouring candles for an artisan candle company, and working as a TV researcher. After winning the title of Britain's Best Home Cook on C4's My Kitchen Rules, she started to think about returning to the world of hospitality. This is her first book.

Review :
'Clare has masterfully turned a village cafe on Skye into a must-visit destination for food lovers from across the world to visit. Her passion for not only locally-sourced, sustainable produce but also her commitment to the community, local culture and the Gaelic language makes Cafe Cuil not just a place to eat, but to experience'