Catering Team share their Clipper recipes

When the clipper ships arrived in Oban, catering staff from across Argyll and Bute came together to serve over 650 guests and showcase some of the area’s fantastic local produce.

Led by Sarah Jane Richer and Anne Moore, 16 catering staff worked side by side on the day, many of whom had not worked together before and had travelled from different locations across the area.

Food was prepared by catering teams from Park Primary School, Oban High School, Oban Primary Campus, Lochgilphead Joint Campus, Tarbert Academy, Castlehill Primary School, Campbeltown Grammar School, Kilmory Staff Restaurant and HLCC Café.

Sarah Jane and Anne have shared two of the recipes from the day to try at home.

Irn Bru Glaze for BBQ Chicken

3 tbsp Honey

3 tbsp Marmalade

1.5tbsp Dijon Mustard

4tbsp Irn Bru

6tbsp Brown Sugar

1. Add the honey, marmalade, Dijon mustard, Irn-Bru and brown sugar to a small saucepan.
2. Place over a medium heat and stir until the sugar has dissolved and all ingredients are well combined.
3. Bring the mixture to a gentle simmer and cook for 5-10 minutes, stirring occasionally, until the glaze has thickened slightly and become glossy.
4. Remove from the heat and allow to cool for a few minutes. The glaze will continue to thicken as it cools.
5. Brush onto BBQ chicken during the final 10-15 minutes of cooking, turning and glazing several times to build up a sticky, caramelised coating.
6. Serve any remaining glaze alongside the chicken as a dipping sauce, provided it has not come into contact with raw poultry.

Chef’s Tip: Avoid applying the glaze too early, as the sugar content can cause it to burn. For best results, add it during the final stages of cooking.

Pulled Wild Venison Burger

3 to 4lbs venison roast

4 cups chicken stock

½ cup apple cider vinegar

1 cup BBQ sauce

1 tbsp Dijon mustard 

1 large Onion chopped

2 tbsp smoked paprika

Salt and pepper to taste

1. Prepare the venison
   • Season the venison roast generously with the smoked paprika, salt and pepper.
   • Place the chopped onion in the base of a slow cooker or large casserole dish.
2. Add the cooking liquid
   • Place the venison on top of the onions.
   • Pour over the chicken stock, apple cider vinegar, Dijon mustard and BBQ sauce.
3. Cook until tender
   • Slow cooker: Cook on Low for 8-10 hours or High for 5-6 hours.
   • Oven: Cover and cook at 160°C (140°C fan) / Gas Mark 3 for approximately 4-5 hours, or until the meat is falling apart.
4. Shred the meat
   • Remove the venison from the cooking liquid and place on a tray or large bowl.
   • Using two forks, shred the meat into fine strands, discarding any excess fat or sinew.
5. Reduce the sauce (optional)
   • If the cooking liquid is quite thin, transfer it to a saucepan and simmer for 10-15 minutes until slightly thickened.
6. Combine
   • Return the shredded venison to the sauce and mix well so that the meat is coated and moist.
7. Serve
   • Pile the pulled venison onto toasted burger buns and serve with coleslaw, salad, pickles, crispy onions, or additional BBQ sauce.

Chef’s Tip: For even more flavour, sear the venison roast on all sides in a hot pan before adding it to the slow cooker or casserole dish. This adds colour and depth to the finished burger filling.