AWARD-winning chef Craig Wood opened the original Wee Restaurant in the shadow of the iconic Forth Rail Bridge in North Queensferry in 2006.
In the spring of 2016, Craig and his wife Vikki opened the second Wee Restaurant in Edinburgh’s New Town, offering the same hospitality and simple good food and wine.
Craig believes food is at its best when cooked simply, and his menus are designed to complement Scotland’s wonderful produce, enhancing their natural flavours. His skill is in turning the best, simple ingredients into perfect plates of food, both visually appealing and full of flavour. Craig uses our great tasting unfiltered Orodeal in his restaurants.
In the spring of 2016, Craig and his wife Vikki opened the second Wee Restaurant in Edinburgh’s New Town, offering the same hospitality and simple good food and wine.
Craig believes food is at its best when cooked simply, and his menus are designed to complement Scotland’s wonderful produce, enhancing their natural flavours. His skill is in turning the best, simple ingredients into perfect plates of food, both visually appealing and full of flavour. Craig uses our great tasting unfiltered Orodeal in his restaurants.
Ingredients:
1 large French pumpkin (approx. 2kg) or alternatively you can use a butternut squash
1 garlic head
Orodeal Extra Virigin Olive oil
500g mascarpone
200g Parmesan
Salt and black pepper
Method:
1 Pre-heat the oven at 200°C.
2 Start by peeling and deseeding the pumpkin (or butternut squash), then cut into medium sized chunks and place on a roasting tray.
3 Take the garlic head and use the flat blade of a knife to split the bulb. Place the split garlic head on to the roasting tray alongside the chunks of pumpkin, drizzle with olive oil and season.
4 Roast in the oven for approx. 1 hour until tender.
5 While still hot, spoon all the ingredients into the liquidizer along with the mascarpone and Parmesan and blitz until smooth. If the mixture is too thick add a little water to thin. Adjust the seasoning to taste if needed.
6 To serve, reheat until it’s boiling and pour into your serving dishes. To finish, garnish with a few chopped chestnuts.
1 large French pumpkin (approx. 2kg) or alternatively you can use a butternut squash
1 garlic head
Orodeal Extra Virigin Olive oil
500g mascarpone
200g Parmesan
Salt and black pepper
Method:
1 Pre-heat the oven at 200°C.
2 Start by peeling and deseeding the pumpkin (or butternut squash), then cut into medium sized chunks and place on a roasting tray.
3 Take the garlic head and use the flat blade of a knife to split the bulb. Place the split garlic head on to the roasting tray alongside the chunks of pumpkin, drizzle with olive oil and season.
4 Roast in the oven for approx. 1 hour until tender.
5 While still hot, spoon all the ingredients into the liquidizer along with the mascarpone and Parmesan and blitz until smooth. If the mixture is too thick add a little water to thin. Adjust the seasoning to taste if needed.
6 To serve, reheat until it’s boiling and pour into your serving dishes. To finish, garnish with a few chopped chestnuts.
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