Scottish meals?!
Starter
Main Course
Dessert
Thank You
Answers: I need a 3 course meal menu that's scottish?
Starter
Main Course
Dessert
Thank You
If we're talking traditional, then this would probably suit your needs:
Starter - Cullen Skink. (Smoked haddock and milk soup)
Main Course - Probably venison, or some form of game and beef dish, with simple vegetables, good sauce. Preferably root vegetables.
Dessert - Cranachan ice cream: honey and whisky ice cream with toasted oatmeal folded in. Best served with raspberries, so I'm told ;)
Hope it helps!
haggis soup
haggis on a bed of lettuice
haggis ice cream drizzled with a haggis sauce
enjoy the haggissness of this meal
check out this link
http://www.rampantscotland.com/recipes/b...
cock a leekie soup
Ingredients For Cock a Leekie soup
One whole chicken or several pieces of uncooked and boned chicken wings, legs or quarters
400g of leeks
100g of precooked prunes that have had their stones removed
25g of rice
2 litres of water or soup stock
One teaspoon of brown sugar
Seasoning of salt and pepper, one bay leaf and some thyme
Parsley for the garnish
Optional ingredients: Three rashers of chopped streaky bacon
Place the chicken into a large pot and add the soup stock or water. Bring to the boil. As any fatty scum appears at the top of the pot of Cock a Leekie remove and discard.
Wash the leeks and roughly chop into about 2cm pieces, using the green and white pieces, though some cooks prefer just to use the whites of the leeks. Once the chicken or chicken pieces have been boiling for about one hour add the chopped leeks and the herbs of bay leaf and thyme and bring back to the boil and then simmer for two hours. The salt and pepper if used can be added at this stage of the recipe for Cock a Leekie soup. If used the bacon should be thinly chopped and added to the Cock a Leekie soup pot.
During the simmering of this recipe for Cock a Leekie soup if the water goes down and the fowl or leeks are exposed then top up the water or soup stock.
Test to see if the chicken has cooked by piercing the skin with a fork. No blood should come out and the fork should pierce the flesh easily.
Take out the chicken, giblets or chicken pieces and the bay leaf. Set aside and save some chicken pieces to serve with the Cock a Leekie soup. The rest of the chicken can be used for other recipes, such as a Cock a Leekie pie or even given to the dog as a treat which us what the www.scottishrecipes.co.uk team do!
Add the rice, there is no need to cook it separately as it will cook during the simmering. If you are using the traditional way to cook Cock a Leekie soup then drain the prunes of their juice and add the sliced prunes. Simmer for about thirty minutes. Once all the ingredients have cooked then add some thin chicken strips to the pot. Simmer for about ten more minutes and then serve with your favourite bread and garnish with some chopped parsley.
Traditional Stovies Recipe
This is a very traditional Scottish recipe which uses left over meat to provde a very filling and hearty meal. It is a very simple dish to prepare with the main ingredients being Scottish Left-Over Meat with Potatoes and Onions. Whilst not traditional, I have seen mash potatoes used to form a kind of "hash". Not exactly the same but should provide a slightly different taste.
Ingredients
2 Medium Onion, finely chopped
4 tbsp Gravy or Stock
Left-Over Meat, (Beef-traditional, Lamb, Chicken), chopped
Parsley, chopped
900g (2lb) Potatoes, peeled and sliced
50g (2oz) Beef Dripping or Oil
Salt and Pepper
Method
Heat the dripping or oil in a large frying pan then add the onion and cook until soft and transparent, do NOT brown. Add the (sliced) potatoes to the onions and stir/mix well. Cover the frying pan and cook for a further 10 minutes, stirring occasionally. At this point you can continue to use the pan OR Pre-heat oven to 150°C: 300°F: Gas 2. and use a casserole dish
Whatever method you use, add the gravy or stock, meat, mixing thoroughly then season to taste.
EITHER bake for 45 minutes to an hour or until the potatoes are tender and browned on top OR simmer in the frying pan for about an hour, stirring occasionally
Garnish with parsley, serve with seasonal vegetables and oatcakes.
Should serve 4
Gaelic Dessert
An easy to make cold sweet with the delectable flavours of whisky, coffee and cream.
Recipe Ingredients:
150 ml strong cold coffee
3 tablespoons whisky
28 sponge fingers
300 ml double cream whipped cream and chocolate flakes to decorate
Preparation Method:
Mix the coffee and whisky together in a shallow dish (a soup bowl is ideal). Dip 7sponge fingers in the mixture and arrange these side by side on a serving dish. Whisk the cream to soft peaks and spoon a little over the sponge fingers on the dish, spreading evenly so the sponge is covered. Repeat, until all the coffee and cream is used up, allowing 7 sponge fingers for each layer. Cover and chill overnight. Decorate with piped rosettes of whipped cream or simply spread with whipped cream and sprinkle with chocolate flakes. Can be frozen (well wrapped) for up to a month.
Starter: Scotch Broth Soup
Main Course: Haggis, turnip and potatoes
Dessert: Cloutie Dumpling
STARTER
SCOTTISH EGGS
12 hard boiled eggs
2 lbs. sausage
3 eggs, beaten
2 c. unseasoned dry bread crumbs
Oil for frying
Cool eggs and remove shells. Cover each egg with sausage, dip in beaten egg and roll in bread crumbs.
Heat oil to 350 degrees or use deep fat fryer.
Fry eggs, one at a time, until golden brown. Drain on paper towel.
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MAIN COURSE
SCOTTISH MEAT PIES
2 lb. lean hamburger
1 c. flour
5 c. water
5 (or less) tsp. salt
1 1/2 tsp. pepper
1/4 tsp. oregano
1/4 tsp. thyme
Cook meat, flour, water and spices for at least 1 1/2 hours. Cool mixture and remove fat. Make crust. Roll approximately 6 1/2 inch round for crust (can use plastic lid cover for circle). Use a tuna can, wash, dry and line cans with wax paper. Put crust on top. Press crust in gently; fill with meat. Put on top crust and pinch edges.
SCOTTISH MINCE 'N TATTIES
1 lb. ground beef
1 pkg. brown gravy mix
2 tbsp. chopped onion
1 tbsp. Worcestershire sauce
1 drained can mushrooms (opt.)
4-6 pre-cooked boiled potatoes
Brown ground beef and onion in skillet; drain fat. Make a "well" in the center of the meat. Add gravy mix and 1 cup water. Stir constantly until gravy boils and thickens. Add Worcestershire sauce and mushrooms; stir in. Heat through. Serve potatoes on the side or top with the ground beef. For a typical Scottish dinner, serve peas.
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DESSERTS
SCOTTISH ICED HONEY AND WHISKEY CREAMS
1/2 pt. double cream, whipped
3-4 tbsp. whiskey
3-4 tbsp. heather honey
4 egg yolks
Put eggs and honey into warmed bowl and beat until thick and creamy. (I only use about 2 tablespoons honey, otherwise I find it is too runny.) Don't beat too much; just mix until really well blended. Add the whiskey to the whipped cream. Fold the cream/whiskey mixture gently into the egg/honey mixture. Test for flavor and put into small ramekin dishes. (Or 1 large mold.) Freeze; cover when firm with plastic wrap. Remove from freezer to refrigerator when guests begin main course; it softens very quickly. Serve with a piece of buttered shortbread.
Hi there here are a few ideas!!
Starters:
Cock a leekie soup:
3lb boiling chicken (giblets removed)
3 slices of streaky bacon
1lb shin of beef
2 lb leeks
1 large onion
5 fluid ounces Scotch whisky
4 pints water
1 level tablespoon dried tarragon
Salt and pepper
8 pre-soaked prunes (optional but traditional!)
Method:
Mix the whisky, tarragon and sugar in the water. Chop up the bacon and place the chicken, bacon and beef in a large bowl and pour over the whisky marinade. Leave to soak overnight. Place the chicken etc in a large soup pot. Chop up the leeks (reserve one) and onion and add to the pot. Salt and pepper to taste. Bring to the boil, cover and simmer for two hors, removing any scum as required. Remove the chicken from the pot, remove skin and bones. Chop the meat into small pieces and return to the pot. Cut up the shin of beef, if required. Add the prunes and the last chopped leek and simmer for 10 to 15 minutes. It will serve up to eight people.
Smoked Salmon served with beetroot relish and bread and butter.
Smoked Salmon:
Salmon
Kosher or canning salt
Large flat plastic container
Drying rack
Smoker
Flavored smoking wood chips
Step 1:
Begin with a high quality cut of frozen salmon. Using low quality or freezer-burnt meat results in low quality smoked salmon.
Step 2:
Thaw the meat until it reaches 35 to 40 degrees F. Maintain this temperature while you cut and prepare the meat.
Step 3:
Cut the filets into uniformly-sized pieces, no more than 1 inch thick.
Step 4:
Make a brine mixture by combining 3/4 lb. of kosher or canning salt with 1/2 gallon of water. If you need more brine later on, follow this same ratio.
Step 5:
Chill the brine mixture in the refrigerator until it reaches 38 degrees F.
Step 6:
Put the filets in a plastic container with a lid. Then pour in enough brine to fully submerge all of the salmon. Close the container and refrigerate for 30 minutes to 3 hours. A longer marinating time makes a saltier salmon.
Step 7:
Take the salmon out of the container and rinse it off gently with cold water to remove the excess brine.
Step 8:
Place the salmon on a rack to dry for 6 to 8 hours for 1-inch-thick filets. Maintain a 35 to 40 degrees F temperature range while drying to prevent bacteria growth.
Step 9:
Let the salmon sit at room temperature for the last hour to form a pellicle, which is a tough shiny outer coating that holds moisture in while smoking.
Step 10:
Lay the filets in a smoker with the larger ones on the bottom racks and the smaller tail filets on the higher racks. Use wood chips in the smoker that match your own taste, there are many flavors available.
Step 11:
Cook for 6 to 8 hours. Use a thermometer to measure the internal temperature of the largest filet. Once it reaches 160 degrees F, smoke it for at least 30 minutes at this temperature to kill all bacteria and parasites. Then simply smoke it as long as it takes to get the desired flavor.
Step 12:
Remove the salmon from the smoker and enjoy. Refrigerate remaining meat immediately and eat it within a few days.
Beetroot relish:
10 medium beets, scrubbed and chopped
1 cup chopped onion
1 cup chopped red bell pepper
1 stalk celery, chopped
2 tablespoons salt
1/2 cup white sugar
1 cup chopped cauliflower
3 tablespoons mustard seed
1 tablespoon celery seed
1 cup white vinegar
Directions:
In a large pot, combine the beets, onion, red bell pepper, celery, sugar, and cauliflower. Season with salt, mustard seed, and celery seed, then stir in vinegar. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until vegetables are tender, about 20 minutes
Green pea soup (served hot or cold):
One pound peas (fresh or frozen)
One bunch spring onions
One round lettuce
One pint chicken stock (or made from a cube)
One ounce butter (25g or ? stick)
One level teaspoon castor (fine granulated) sugar
One clove garlic
Salt and pepper to taste
Method:
Peel and crush the garlic and trim and slice the spring onions. Soften them by heating in butter in a pan for three minutes. Then add stock, peas, roughly chopped lettuce, sugar, salt and pepper and bring to the boil. Simmer for roughly five minutes. Cool slightly and then put through a blender.
Green pea soup can be served either hot or cold - but heat or cool quickly to preserve the colour.
If served cold, garnish with chopped mint. If served hot, garnish with cream or fromage frais.
ENTREES:
Haggis Millefeuille:
Ingredients for the tomatoes:
4 plum tomatoes
25 g (1 oz) sugar
5 g sea salt
5 g mixed herbs
1 clove of garlic, finely chopped
Ingredients for the malt whisky jus:
60g (2 oz or ? stick) butter
50g (2 oz) chopped vegetables (eg carrot, leek, onion, celery)
60 ml (4 tablespoons) malt whisky
1 litre (1? pints) brown stock (beef)
salt and pepper
Ingredients for the crisp rosti:
60 ml (4 tablespoons) olive oil
180g (6 oz) shredded raw potato
salt and pepper
Ingredients for the black pudding mousse:
300g black pudding
65g skinless breast of chicken
Main Ingredients:
375g (12 oz) hot haggis
180g (6 oz) turnip puree
180g (6 oz) potato puree
25 g (1 oz) leek, finely chopped, deep-fried
Method for the tomatoes:
Slice tomatoes and place in 4 interleaving circles approximately 10cm in diameter on an oven tray lined with silicone paper. Mix sugar, sea salt, mixed herbs and chopped garlic together. Sprinkle mixture evenly over circles of tomatoes. Place in preheated oven (150C /gas mark 2) for 30 minutes. Remove and allow to cool.
Method for the malt whisky jus:
melt half butter in thick bottomed pan. Add chopped vegetables and cook gently for 2-3 minutes. Add malt whisky and flambé. Add brown stock and reduce by two-thirds. Remove from heat, season and whisk in remaining butter. Keep warm without boiling.
Method for the crisp rosti:
To make 12 rosti, 3 per serving, heat olive oil in a small 10cm diameter saucepan. Season raw shredded potato with salt and pepper, and place a thin layer covering bottom of pan. Cook and colour rosti for few minutes then turn over with palette knife and colour other side. Repeat. If rosti needs more cooking place on roasting tray and finish cooking in a hot oven.
Method for the black pudding mousse:
Pass black pudding and chicken breast through food processor for 4-5 minutes, making sure paste is smooth. Wrap mousse in clingfilm then in tinfoil to form a sausage shape. Secure with string. Steam over boiling water for 25 minutes until mousse is fully cooked. Reserve in hot place until assembly
To serve:
Place a round pastry cutter in middle of serving plate and press a layer of haggis into cutter. Place one of the rosti potatoes on top of haggis. Place on ring of candied tomatoes on rosti. Place pastry cutter on to tomato and press a layer of potato puree into cutter. Place another layer of rosti, potato and tomato ring on top of potato. Place pastry cutter on top of next tomato and press a layer of turnip into cutter. Place another rosti potato and tomato ring on top of turnip.
Top tomato with black pudding mousse - your dish will be tower shaped.
Drizzle malt whisky jus around plate and garnish with deep fried leek.
Baked Cod and egg:
4 cod fillets
2 ounces (60g or ? stick) butter
2 ounces (50g or ? cup) flour
1? pints (720ml or 3 cups)
3 hard boiled eggs, finely chopped
1 tablespoon butter
Butter for coating the baking dish
Pinch of nutmeg
Salt and pepper to taste
Method:
Butter an oven-proof dish and arrange the cod fillets.
Melt the butter in a pan, add the flour slowly and stir over a low heat. Add the milk gradually, whisking continuously until it is smooth and creamy. Continue heating over a low heat for 2/3 minutes. Then mix in the eggs, the extra tablespoon of butter, nutmeg and salt and pepper. Stir well over a low heat.
Pour the egg sauce over the cod fillets and bake for 20 minutes in a pre-heated oven at 375F/190C/Gas Mark 5.
Serve with mashed/creamed potato.
Beef filet with wild mushroom and taragon mash:
6 x 8oz (225g) Fillet Steaks
500g (One pound) Wild Mushrooms
Handful Tarragon leaves - remove stalks
8 - 10 medium Potatoes
1 bunch Asparagus
1 bunch Green Beans
Mange Tout & Sugar Snaps - quantity as desired
4 Red Peppers
1 Shallot
1 clove Garlic
Vegetable Stock
1 sprig Thyme (stalks removed)
Butter
Olive Oil
Seasoning
Method:
For The Wild Mushroom & Tarragon Mash: Clean mushrooms, remove the stalks and roughly chop. Fry mushrooms in a bit of butter and olive oil, season. Once cooked, remove all excess oil. For the mash, peel and half the potatoes, steam or boil until soft. Once soft remove and drain. Add butter, salt and a touch of cream and then mash. Once mashed add your wild mushrooms and chopped tarragon and check seasoning.
For The Sauce: Roast the red peppers in the oven for 20 minutes at 180 degrees centigrade. Remove from the oven, put in a bowl and place cling film over the bowl. Leave to cool, this will allow the peppers to peel easily. Cut up the shallots and cook in a pan with a little olive oil until soft. Add your chopped garlic and peeled peppers and cover with vegetable stock. Add one sprig of thyme with no stalks and cook for 10 - 12 minutes on a low heat. With a hand blender, blend and pass through a fine sieve.
For The Fillet Steaks: pan fry the fillet steaks until golden brown all over. Place in oven to cook for desired time. Season when about to serve.
For The Vegetables: Place a pot of water on the stove, add some salt. Cut Asparagus to about finger size and peel the stalk finely. Top and tail the green beans. Drop the asparagus into boiling water for 30-45 seconds. Remove and refresh with cold water. Repeat for the green beans but only for 20 seconds. Then th
Starter - C.ock A Leekie Soup
http://thefoody.com/soups/cockaleekiesou...
Main Course - Breast Of Chicken Stuffed With Haggis In A Whisky Cream Sauce
http://www.sugarvine.com/recipes/recipes...
Dessert - Scottish Whisky And Raspberry Cream
http://www.foodiesite.com/jsps/recipe%5B...
http://www.therecipecafe.com