It's Christmas Time
Christmas inspiration, coming right up!
Come in as we share our favourite Christmas moments, memories, crafts and recipes.
The weeks leading up to Christmas are such a lovely time of the year. Twinkly lights, warm woolly jumpers, the smell of cinnamon and orange, it’s the little things that make it special.
Keep checking back for updates, ideas and very yummy recipes coming up!
This period is a great excuse for us to shout from the hilltops about quality over quantity. In preparation for the big day, we’ve been ordering in local produce, researching the best recipes for festive nibbles, and generally getting our homes feeling snug. When it is blustery outdoors, as it often is on Skye over the festive period, the use of wool and sheepskin in your home provides the best comfort and warmth. Wool garments are unbeatable for cosiness and durability. Plus there’s something about wool that tends to evoke magical memories of childhood and days gone by, creating connections and spurring on conversations.
Tasty treats in time for celebrations
We are gathering recipes from our friends and family to share with you this festive season. A bit of inspiration from our past and some from our present such as this gorgeous using MacLennan’s Isle of Skye Black Pudding, by the creator and maker of the pudding himself. It looks so goooood!
Pork Fillet & Black Pudding En-Croute
- Approx 500g pork fillet
- 150g Isle of Skye Black Pudding
- 1 small onion (finely chopped)
- 1 granny smith apple (grated)
- 2 cloves garlic, finely chopped
- 1 tsp dried sage
- 20g butter
- Zest and juice of half a lemon
- 2 tbsp breadcrumbs
- Salt and pepper
- Approx 400g puff pastry
- 1 egg, beaten
Lightly brown the pork fillet for 7 - 8 minutes then leave to cool.
Shape and roll the black pudding so it is flat with the same outside dimensions as the pork, then fry on each side for a few minutes then leave to cool.
Soften the onion and garlic in the butter for a few minutes then add the grated apple, sage and lemon zest and juice. Cook for a few minutes then remove from the heat and stir in the breadcrumbs. Leave to cool.
Once everything is cold, slice the pork fillet down the centre lengthways and season with salt and pepper on all sides.
Roll out the pastry large enough to cover the pork with all the filling, with enough for a small overlap and enough to seal the ends. Lay one half of the pork fillet in the centre, then spread half the apple mix onto it. Put the black pudding “slab” on top, then the last of the apple mix and the remaining slice of pork fillet.
Bring the sides of the pastry up and brush with beaten egg to seal. Do the same with the ends.
Turn the parcel on to a non stick baking tray seam side down. Put a few score marks on the top of the parcel then brush all over with the remaining beaten egg.
Put the whole thing in the fridge for 20 mins.
Once chilled, bake in the oven at 200 (fan) for 20 mins then reduce the heat to 180 and bake for a further 20 mins. Leave to rest for 10 mins then slice and serve with tatties, veg and sauce of your choice. Cider cream or cider gravy is good, also pepper sauce works well.
Coming this weekend.... Home-made ginger loaf and yummy snickerdoodle cookies!
The Gift of Quality
Some of our fabulous customers are mentioning that they are buying fewer small gifts this year, focusing instead on one high quality item. We love that focus on a durable, meaningful and thoughtful presents. Our sheepskins are an excellent choice for this. As advocates for sustainability this method of gifting has far less output with overuse of paper and plastic too.
Whilst we have a little bit for everyone, all our products are designed to last and be worn or used in meaningful ways and make out of natural and often recyclable materials. We hope you enjour our For Christmas selection. Click on each image to view those selections.
As low as £170.00
As low as £145.00
As low as £95.00