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Recipe Corner: Cooking with Yeti’s – Scottish Edition

By Yeti's | Published on Monday 8 August 2016

Psychedelic-clown-musical-sketch-comedy duo Yeti’s (who you might also recognise as EastEnd Cabaret) are bringing their debut show to the Pleasance Courtyard this year, inviting you to spend an hour propping up the bar at the strangest little dive in town!

Promising a cast of characters to rival the Addams Family – from the overly-amorous yeti who owns the bar, to a sleazy severed head and some cosmic rock stars called the Psychedelic Nuns – there’s sure to be plenty of dark and delicious sketch as well as some relentlessly catchy songs.

To celebrate their new show, the duo have put together some Fringe-flavoured recipes for their very own three-course meal – with a very Yeti twist!

Starter: Tequila-Baked Scotch Eyeballs (Eggs)
The perfect Scottish entrée to kick things off with a bang.

Ingredients:
1 bottle of tequila
400g (14 oz) sausage meat
6 hard-boiled cow eyeballs (or eggs, if there are no eyeballs available)
7 tablespoons fine dried breadcrumbs
1 egg, beaten

Method:
1. Have a shot of tequila.
2. Divide sausage into six equal portions. Lightly sprinkle breadcrumbs on to a clean surface, pat out each sausage portion to about .25cm (1/8 in) thickness. Wrap portions completely around each of the eyeballs/hard boiled eggs, pressing edges together to seal.
3. Have another shot of tequila.
4. Dip sausage-coated eye/eggs in beaten egg, then roll in breadcrumbs. Place on baking tray and bake in preheated 190 C / gas mark 5 oven until lightly browned, about 25 minutes.
5. Finish the tequila while you wait. You will be in a very good mood to start the party.

Tip: To prevent the eyes/eggs from rolling around on the baking tray, stick cocktail sticks through the eyes/eggs at an angle pointing downwards. This also makes them look a bit like sausages lollypops, which is amusing.

Main: Yeti’s Angler Fish Special
A house favourite at the Demon Dive Bar. Make sure to fillet that angler fish before it fillets you – else it does some real damage to your kitchen!

Ingredients:
800g angler fish, cut in eight slices (Yeti’s favourite, although any fish will do – Scottish kippers are a tasty substitute!)
200g fresh shrimps
200g of whichever hallucinogenic mushrooms* you can get your hands on, small and nicely peeled. Chantarelle mushrooms would also work, but will not have the same psychedelic side effects.
Handful of finely cut chives
1 onion finely diced
1 tbsp tomato paste
1dl cream
butter, oil, water

Method:
1. Peel the shrimps and save all the shells. Fry the onion with a few drops of oil, add the tomato purée and the shrimp shells, fill with water and cover. Boil and let simmer for about 10 minutes. Strain and reduce the liquid until approx 1 decilitre is left.
2. Fry the mushrooms in butter. Savour that sweet trippy mushroom steam. When nicely coloured, add the cream and the shrimp mix, boil until the consistence is that of a light stew. Season with salt and pepper. When served, add chives and shrimps.
3. Hunt down an angler fish and catch it – you may need help as them things are slippery! Flavour the angler fish fillets with salt and put it on a table cloth to dry before frying.
4. Fry the fish in a medium hot pan with butter, make sure you get a golden colour on both sides.
Serve with dill boiled potatoes.

*Yeti likes to use her own special forest-grown supply of mushrooms for this recipe. Do not listen to any psychedelic funk music backwards after eating, for at least six hours. Please trip out responsibly.

Dessert: Gin Scotch Pancakes
A classic. Fast and easy to prepare for Fringe-folk with limited time on their hands. Good for breakfast, lunch, dinner, dessert, elevenses, midnight feasts, whatever.

Ingredients:
Flour, Milk, Sugar, Eggs, Gin

Method:
1. Combine flour, milk, sugar and eggs in a bowl.
2. Throw the bowl in the bin.
3. Drink the gin.

‘Yeti’s: Demon Dive Bar’ was performed at Pleasance Courtyard at Edinburgh Festival 2016.

Photo by Steve Gregson