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Andrew Fairlie Logo  December 2014
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Dining Vouchers
Our hugely popular vouchers are available in myriad permutations.
Gifts range from monetary vouchers through to a glass of Krug Champagne on arrival or vouchers for a Wine Flight that matches our tasting menus. Naturally, vouchers can also be bought for each of our complete dining experiences: the three course A la Carte menu; six course du Marché or eight course Dégustation tasting menus.
Purchasing couldn't be easier, simply follow the link below.
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Boxing Day Tonic
After the excesses of Christmas Day, sometimes a light and healthy soup with little preparation is all I want. Here is a recipe for an oriental soup using leftover duck carcass - a healthy and light Boxing Day tonic (works just as well with goose or turkey).

Have a great Christmas.
Boxing Day Duck and Coconut Soup
Carcass of the duck left over from Christmas Day
1 litre chicken stock
200 ml. coconut milk
2 chillies, bruised
4 stalks lemongrass, finely sliced
1 good piece fresh ginger, roughly chopped
1 red onion, thinly sliced
2 whole star anise
Leftover duck meat, shredded
1 head pak choi, finely shredded
1 bunch of spring onions, thinly sliced
1 packet bean sprouts
1 bunch coriander
1 tbs. fish sauce
1 tbs. lime juice
1 tsp. palm sugar, grated

Pick any duck meat from the carcass left over from Christmas Day and set aside.

Roughly chop the carcass and place it into the saucepan. Cover the bones with the chicken stock and bring to a simmer.

Simmer gently for 5 minutes and remove any scum that floats to the top.

Add the chillies, lemongrass, ginger, star anise, sliced onion and continue to simmer for 20 minutes.

Strain the stock through a fine sieve into a clean saucepan. Bring the stock back to the boil, add the coconut milk, fish sauce, lime juice and palm sugar. Taste for seasoning.

Place the shredded duck meat, pak choi, spring onions, bean sprouts and coriander into hot soup bowls and pour over boiling coconut soup.
A little treat
A little treat
Our hugely popular Michelin Star Magic package will now be extended into 2015. The offer comprises of a complimentary room upgrade (subject to terms and availability), full use of The Club facilities at Gleneagles, and a complimentary glass of Champagne to accompany the six course du Marché tasting menu.
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