Full Description
Cùil: Scots Gaelic n. Nook, nest or corner
Cafe Cùil 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 Cùil 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 Cùil 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 Cùil 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.
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
