http://www.scotlandforvisitors.com/recipes.php
http://britishfood.about.com/od/breakfastrecipes/r/tattiescones.htm
http://www.scotlandby.com/recipes/recipes.htm
http://www.fife.50megs.com/scottish-cooking.htm
Ingredients for Scones:
● 1.5oz / 40g butter
● 8oz / 225g self-raising flour
● 1oz / 25g caster sugar
● large pinch of salt
● 5fl oz / 150ml milk
Cooking Directions for Scones:
1. Mix the flour and salt together and rub in the butter.
2. Mix in the sugar, then the milk until the dough is soft.
3. Turn on to a floured board and knead very lightly.
4. Make a round roughly ¾ in / 2cm thick.
5. Using a scone cutter (about 2in / 5cm) cut into rounds and place on a lightly greased baking sheet.
6. Lightly knead together the rest of the dough and continue cutting more scones to use up all the dough.
7. Brush the tops of the scones with a little milk (or beaten egg).
8. Bake for around 12-15 minutes in preheated oven (220C/425F) until golden and well risen.
Ingredients for Arran Potato Salad:
● 10 waxy potatoes, diced
● 4 ounces (100g) shelled fresh peas (or frozen peas)
● 4 ounces cooked beetroot (red beets) diced
● Salt and freshly ground black pepper
● Two teaspoons chopped onion
● One teaspoon chopped fresh parsley
● Four tablespoons (60ml) salad dressing or salad cream
● Fresh parsley to garnish
Cooking Directions for Arran Potato Salad:
1. Boil the potatoes in salted water for ten minutes or until tender. Drain and pat dry.
2. Cook the peas separately for about five minutes or until tender and then drain.
3. While the vegetables are still warm, mix together and stir in the chopped parsley and onion and season with salt and pepper to taste.
4. Fold in the salad dressing (or salad cream) to moisten, and garnish with sprigs of fresh parsley.
Scotch broth Soup Ingredients:
● 1kg neck of mutton or lamb (my mum sometimes uses chicken)
● 75g pearl barley
● 1 large onion
● 75g split peas or fresh peas
● 1 large leek
● 3 wee neeps (turnip)
● 1 Swede
● water depending on thickness required - try 2.5 liters
● 3 carrots
● 2 tablespoons of freshly chopped parsley
● salt and pepper
● small cabbage (optional)
Scotch broth Soup Cooking Directions:
1. Pre-soak the barley and split peas
2. Chop all the vegetables
3. Melt a wee bit of lard/cooking oil and add the chopped onion. Once softened add the water and meat (you can just add stock rather than boil meat) and boil, skimming off any fatty deposits from the top.
4. after boiling for about half an hour add the barley and peas and simmer for another 30 minutes.
5. Add the remaining vegetables.
6. If used, remove the bone and strip off the meat and return this to the pot.
7. Give the dog the bone once it's cooled!
8. Add parsley before serving. Great with warmed bread rolls.
9. If making a big pot full it'll keep out provided you boil and stir each day Though to be safe it would probably best be kept in the fridge or individual portions could be freezed and used as needed.
Ingredients for Hot Chili Rum Marinade:
Yield: 2 cups
● 1 Scotch bonnet chili pepper, seeds, stem, and veins removed
● 1/2 c Rum, dark
● 1/4 c Lime juice, fresh
● 1 tb Lime zest, grated
● 3/4 c Peanut oil, Asian or domestic cold pressed
● 1/4 c Cilantro leaves, chopped fresh
● 3 Garlic cloves, minced or pressed
● Kosher salt and pepper, to taste
Directions for Hot Chili Rum Marinade:
1. Puree the chili pepper, rum, and lime juice in a blender or food processor.
2. With the motor running, add the peanut oil a little at a time.
3. Add the cilantro and garlic.
4. The marinade will keep in an airtight jar for about 1 week in the refrigerator.
Ingredients for Chicken Casserole:
● 65g Butter/margarine
● 1 finely chopped onion
● 125g sliced mushrooms
● 2 finely chopped celery sticks
● 400g tin of tomatoes
● 4 chicken joints
● 225g long grain brown or white rice
● 600mls stock
● 1 teaspoon of sugar
● 1 teaspoon mixed herbs
Cooking Directions for Chicken Casserole:
1. Melt the butter in a pan and then brown the chicken pieces. Drain off the . fat and place the chicken into a casserole dish.
2. Fry the onion, rice and celery for about 4 minutes then add the tomatoes, stock, sugar and the herbs. Bring to the boil whilst stirring.
3. Pour the mixture over the chicken, cover the casserole dish and cook at 400f, 200c or gas mark 6 for about an hour.
4. Heat the remaining butter and fry the mushrooms for 2 minutes before . adding to the casserole.
Ingredients for Coconut Ice:
● 340g desiccated coconut
● 340g icing sugar
● 400g tin of condensed milk
● Optional food coloring
Cooking Directions for Coconut Ice:
1. Place the condensed milk into a bowl and add the icing sugar. Beat well then mix in the desiccated coconut. The mixture will get firm and difficult to stir but, persevere until everything is all combined.
2. Divide the mixture into two (add optional food colorings to each) and spread into an 8 inch square tin giving two colored layers and allow to set overnight
3. Cut into small cubes and spread on a sheet of greaseproof paper to dry slightly.
4. Enjoy Alternative Suggestions: Add edible colorings for a festive/seasonal variety - black and orange at Halloween, blue and white on St.Andrew's Day, or red and pink at Valentine's.
INGREDIENTS
2 cups white sugar
2/3 cup water
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
2 drops red food coloring
DIRECTIONS
Line a 7 x 7 inch pan with parchment or waxed paper. In a medium, heavy-bottomed saucepan, heat sugar and water gently, without boiling, until sugar has dissolved. Then, bring to a boil and cook until it reaches 240 degrees F/120 degrees C on a candy thermometer, or a little syrup dropped in a glass of cold water forms a soft ball.
Remove from heat and immediately stir in vanilla and coconut. Continue stirring until mixture begins to thicken, 5 to 10 minutes.
Pour half of the mixture into the prepared pan and level the surface with a knife or spatula. Tint the other half of the mixture by stirring in the food coloring. Pour the pink mixture on top of other layer, and level the surface. Press all down firmly with the back of a spoon and allow to harden. When firm, turn out of the pan, remove the paper and cut into squares with a sharp knife.
Ingredients for Scottish Sparkle Punch:
● 1 Bottle of dry white wine
● 2/3 cup of Drambuie
● The juice of 1 lemon
Directions for Scottish Sparkle Punch:
1. Mix in a jug.
2. Chill and just before serving add a bottle of chilled sparkling wine and two cups of lemonade and plenty of ice.
Ingredients for Sliced Sausage patty:
● Pork / Beef / or both
Directions for Sliced Sausage patty:
1. Cook the meat in your desired way
2. Cut the meat into even ½ inch thick squares
3. Serve
Ingredients fried tomato:
● Tomato
Directions for fried tomato:
1. Cook the tomato until fried to your desire
Ingredients Tattie Scones:
· 1lb/500g potatoes, cooked and mashed
· 1 oz/30g butter, melted plus for greasing
· 1/2tsp salt
· 1 medium egg
· 4 oz/125g flour, plus a little extra
· 1tsp baking powder
Directions for Tattie Scones:
1. Preheat the oven to 395F/200C/Gas 6
2. Place the mashed potato in a large baking bowl and add all the other ingredients to form a sticky dough.
3. Roll out the dough on a floured surface to approx ½ inch/1 cm thickness. Cut into saucer sized rounds then sore a cross into the dough to mark 4 equal wedges.
4. Grease a baking sheet with butter and bake the scones for 15 minutes until golden brown and risen. The scones can also be cooked on the stove top on a griddle or heavy based frying pan. Cook the scone 5 minutes on either side until golden and risen
5. Eat while warm.
Ingredients Oatcakes:
· 4oz/125g medium oatmeal, plus extra for kneading
· 1/2 tsp bicarbonate of soda
· Pinch salt
· 2 tsps melted fat (goose or bacon)
· 1 tbsp hot water
Directions for Oatcakes:
1. Preheat the oven to Gas5/375F/190C
2. In a large bowl mix together the oatmeal, salt and bicarbonate of soda. Then drizzle in the melted fat and stir vigorously to a thick paste.
3. Cut the paste into two small balls, sprinkle a work surface with oatmeal and roll each ball on the surface to coat and to prevent sticking. Knead each ball for a few minutes until the mixture starts to dry slightly and stops sticking to the surface. Add a little more oatmeal as required.
4. Roll each ball into a 1/4" thick disc, then cut into quarters.
5. Place on a greased baking sheet and bake for 30 mins in the oven or until brown at the edges.
6. Alternatively, the oatcakes can be cooked in a hot frying pan, 3 mins on each side.
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