Looking for a traditional Scottish recipe.?!
Answers: My son is doing a research project in his geography class. They have to research a line of ancestors, ours are from Scotland, and make a traditional dish from that country. Please no haggis recipes, or scones. We are looking for something unique, but not gross (haggis). Thanks for your help.
I thought this would be a great traditional Scottish recipe to prepare and take to class, since it is simple and is eaten hot or cold, and is easy to transport.
Scottish Recipes - Scotch Eggs
This is a simple recipe for making a traditional Scottish dish which is often used for a light snack at picnics or "buffet lunches". It can be served hot or cold.
Ingredients:
1lb sausage meat (try to get as best quality that you can afford)
1 large raw egg
3oz approx of dry breadcrumbs
5 hard boiled eggs, with shells removed
Pinch of mace (the outer casing of the nutmeg-this is not an essential)
Some salt, freshly ground pepper
Small quantity of flour
1 tablespoon water
Method:
Dust the hard boiled eggs in a little flour then place aside.
Mix the mace (if available) with a pinch of salt and pepper into the sausage meat and divide into five equal portions. Place this mixture on a floured surface. Wrap/mould the sausage meat round the egg, making sure there are no gaps. If you can, try to roll into a ball shape-this will take a LOT of practice as you will probably squash/mash the eggs before getting it just right. This isn't essential
Beat the egg and water together and coat the meat-covered egg with this and then breadcrumbs (you may have to press the crumbs onto the meat). Deep fry in hot oil (360F/185C) taking care as you put the eggs into the oil as the oil may spurt. Cook for about 5/6 minutes until golden brown.
Drain and serve hot or allow to cool and keep in a refrigerator for a cold snack later.
I like shepherds pie, or shortbread or oatcakes or... oats oat oats.
Here's a site with dozens of recipes...take your pick!
http://www.rampantscotland.com/recipes/b...
not problems!
scottish shortbread
1/4 cups cold unsalted butter
1/4 cup powdered sugar
1/4 cup granulated sugar
2 1/2 cups all-purpose flour
Directions
1Set oven rack to middle position.
2Preheat oven to 275°F.
3Have two ungreased 8-inch cake pans ready.
4Food Processor Method.
5Cut the butter into 1-inch cubes, wrap it, and refrigerate.
6Process the sugars for 1 minute or so, until the sugar is very fine.
7Add the butter and pulse until the sugar disappears.
8Add the flour and pulse until there are a lot of moist, crumbly little pieces and no dry flour particles remain.
9Dump the mixture into a plastic bag and press it together.
10Remove the dough from the plastic bag and knead it lightly until it holds together.
11Electric Mixer or by Hand.
12Use superfine granulated sugar for the best texture and be sure to soften the butter.
13In a medium bowl, whisk together the sugars.
14In a large bowl, cream the butter with the sugars until light and fluffy.
15With your fingers or with the electric mixer, mix in the flour until the mixture holds together.
16If using the mixer, add the flour in 2 parts.
17For Both Methods.
18Divide the dough into 2 equal parts.
19Pat each half into an ungreased 8-inch round cake pan.
20Use the tines of a fork to press 3/4-inch lines radiating like rays of sun all around the perimeter of the dough.
21Prick the rest of the dough all over with the tines of the fork.
22(this keeps the shortbread even and creates the traditional design).
23Bake for 60-70 minutes or until pale golden (do not brown).
24For even baking, rotate the pans from top to bottom and front to back halfway through the baking period.
25Cool in the pans, on a wire rack, for 10 minutes.
26Invert the shortbread onto flat cookie sheet and slide it onto a cutting board.
27While still warm, use a long sharp knife to cut each 8-inch round of shortbread into 8 pie-shaped wedges.
28Transfer the wedges to wire racks to cool completely.
scottish tablets
2 lbs caster sugar(or superfine sugar)
2 tablespoons golden syrup(light corn syrup may be substituted)
1 can sweetened condensed milk
2 ounces unsalted butter
3 ounces water
1/2 teaspoon vanilla extract
Directions
1Place all ingredients in a pan and melt slowly – stir constantly over low heat until boiling.
2Boil about 30 minutes, stirring to prevent sticking.
3Remove from heat and beat well and pour onto a greased cookie sheet.
4Mark (score cutting line marks) when cool; cut when cold.
scottish eggs
6 hard-boiled eggs, well-chilled
1 lb sausage meat
2 tablespoons minced parsley
1/2 teaspoon ground sage
1/4 teaspoon pepper
1/4 cup flour
2 eggs, beaten
1/2-3/4 cup breadcrumbs
vegetable oil(for frying)
Directions
1Peel hard-cooked eggs.
2Make sure the eggs are well-chilled so that the sausage meat will cling to them more easily.
3Combine sausage, parsley, sage, and pepper in large bowl; mix well.
4Press meat mixture evenly around eggs, keeping the oval shape.
5Sprinkle eggs with flour, coating lightly all over.
6Dip into beaten egg; then roll in bread crumbs to coat.
7Pour oil into deep-fryer, or large heavy saucepan, to fill 1/2 full.
8Heat to 350 on deep-fat frying thermometer.
9Cook 1 egg at a time, for about 4-5 minutes until meat is well-browned.
10Drain on paper towels; cool.
11Refrigerate.
12Slice to serve.
scottish barley pudding
1 cup barley
1/3 cup currants
1/3 cup seedless raisins
4 1/2 cups water
1/8 teaspoon salt
superfine sugar, to serve with the pudding
light cream, to serve with the pudding
Directions
1Mix the barley and water in a heavy-based saucepan and bring slowly to the boil.
2Reduce heat and simmer for one-and-a-half hours, stirring occasionally.
3Add the currants, raisins and salt and simmer for another 15 minutes.
4Serve sprinkled with sugar and the cream.
scottish oat cakes:
1 cup sifted flour
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 cups quick-cooking rolled oats
1/2 cup butter, softened
1/2 cup milk
Directions
1Sift flour, sugar, baking powder and salt together.
2Mix in rolled oats, cut in butter thoroughly, gradually add milk, stirring until dough is formed.
3Roll dough on lightly-floured surface to 1/8" thickness.
4Place on greased baking sheet, bake at 375oF. for 12 - 15 minutes or until slightly browned.
5NOTE: After placing dough on cookie sheet I use a pizza cutter to score dough into cracker-size squares and pricked each square with a fork a few times. Break apart at score lines after cooling.
Scottish Style Roast Chicken With Oat Stuffing Howtowdie
OAT STUFFING
1 large onion, finely chopped
1/4 cup margarine or butter
1 cup oats
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
FOR THE CHICKEN
3-4 lbs broiler-fryer chickens
6 medium onions, cut into halves
1/4 cup margarine or butter, melted
Directions
1FOR THE OAT STUFFING: Cook and stir onion in margarine in 10-inch skillet over medium heat until light brown. Stir in remaining ingredients. Cook and stir until oats are golden brown and crisp, 3 to 4 minutes.
2PREPARE OAT STUFFING; Fill wishbone area of chicken with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack; stuffing will expand during cooking.) Tie or skewer drumsticks to tail.
3Place chicken, breast side up, in shallow roasting pan. Arrange onions around chicken. Brush chicken and onions with margarine. Roast uncovered in 375 oven, brushing chicken and onions several times with remaining margarine, until chicken and onions are done, about 1 1/2 hours. 6 servings.
Cullen Skink
Ingredients
Smoked Haddock
Water
1 Onion
1 pint of milk
Mashed Potato (4 -5 large potatoes)
Salt and pepper
25g butter
Cooking Directions For Cullen Skink:
1. Skin the smoked haddock and cover with just enough boiled water to cover it.
2. Bring to the boil and then add the chopped onion.
3. Remove the haddock once it's cooked and remove the bones. Remove the head and tail.
4. Break up the fish into a dish and replace the bones into the pot and boil for one hour.
5. Strain the stock and put back to the boil. Boil the milk in a separate pot and then add to the stock along with the fish.
6. Add the salt and boil for several minutes then add the mashed potatoes (tatties) until you get a nice consistency.
7. Add the butter and pepper and serve.
This dish is delicious and as you can see is so easy to make and very healthy too!
Recipe 2
Forfar Bridies
Use Shortcrust pastry:
4 cups flour
1/4 teaspoon salt
1/2 pound salted butter (2 sticks), cut into small pieces
Cold water
Filling:
1 pound ground beef
1 small onion, peeled, ends removed, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
Nonstick cooking spray or 1/2 teaspoon shortening
1 beaten egg
To prepare pastry: In a large mixing bowl, sift together the flour and salt. Add the butter and cut into flour until the mixture resembles fine bread crumbs. Mix in enough cold water to hold mixture together. Form into a ball. Wrap in wax paper or plastic wrap and place in the refrigerator for 30-45 minutes.
To prepare the filling: In a large bowl, mix together the uncooked ground beef, onion, salt, pepper and water. Set aside.
Assembly: Preheat the oven to 350 degrees. Spray a baking sheet, with nonstick cooking spray or grease with shortening.
Remove pastry from refrigerator. Lightly sprinkle work surface with flour. Roll out pastry to about 1/8-inch thickness. Cut into 6-7 circles approximately 5 to 6 inches in diameter. Evenly divide the filling among the 6 circles, placing the meat mixture on one half of the circle. Brush the edge lightly with the beaten egg. Fold the pastry over the filling and seal by lightly crimping the edge. Brush the top with beaten egg. Repeat with remaining filling and dough circles.
Place on prepared baking sheet and bake for 50 minutes or until golden brown on top. Makes 7 Forfar Bridies.
Recipe 3
Cranachan Recipe
Cranachan is a traditional Scottish sweet dessert recipe served with raspberries. It is traditionally served in Scotland at the New Year (hogmanay) and at some Burns Night Suppers.
This Cranachan recipe will serve four people:
How To Make Cranachan
Scatter the oatmeal onto a baking tray and toast in a low oven or under the grill until they become golden brown. Do stand and watch this because they can easily and quickly burn.
Blend 50g of the raspberries in the liquidiser until they become smooth.
Whip the double cream until a stiff mixture forms.
Stir in the honey and the whisky and mix well. Do use a good quality malt whisky to enhance the flavour. Try Glenlivet, Macallan, Glenmorangie, Glenfiddich, Isle of Jura and Glen Garioch all work excellently. Try different malt each time you make Cranachan with raspberries, to enjoy a new taste.
Fold in 50g of the toasted oatmeal then fold in 50g of the raspberry puree. A rippled effect should be achieved.
Spoon the mixture into tall glasses or individual serving dishes. Gently scatter the remaining oatmeal and raspberries on the top of each dish.
Serve and enjoy as a pudding. This is simply delicious!
Recipe 4
Scottish Salmon resting on savoy cabbage with a mushroom vinaigrette
recipe by Jeff Bland
50g oyster or button mushrooms
150ml olive oil
1 glass white wine
50ml white wine vinegar
350g fillet of salmon, skin on and cut into 4 pieces
0.5 celtic (savoy) cabbage, shredded
Quarter onion, sliced
1 red pepper, sliced
1 plum tomato, skinned and diced
4 sprigs dill
Sea salt, to taste
Black pepper, to taste
Method
For the mushroom vinaigrette
Warm half the olive oil with the white wine and vinegar, season and remove from heat. Place the mushrooms in the mixture. Allow to cool.
For the salmon
Brush the fillets with olive oil, season and place skin side up under a hot grill for about 3 minutes.
To finish the dish
Fry the onion and pepper until soft, season and increase the heat. Add the cabbage until cooked - but still crispy. Place the cabbage mixture in the centre of the dish. Top with the salmon, surround with diced tomato and mushroom vinaigrette. Use the dill to garnish.
Recipe 5
Skirlie
100g dripping
2 onions
200g oatmeal
125ml stock or water
Method
Melt dripping. Fry diced onion in dripping, slowly.Add oatmeal and continue cooking slowly. Add the water/stock during cooking to improve the skirlie. Skirlie can be served as a supper dish or to accompany creamed potatoes.
Recipe 6
Stovies
Method
Melt some dripping(or cooked fat cut small) in a strong stewpan and allow it to become smoking hot. Slice an onion or a few shallots and fry. Peel and slice potatoes thinly and add to pan with salt & pepper. Cover closely and cook very slowly for 1 -2 hours depending on the number of potatoes used. When ready, stir up from the bottom with a strong basting spoon.
Cooked meat, cut up small, may be added to the potatoes. The secret of good stovies is to cook the potatoes without burning, at the correct temperature, and without lifting the lid during cooking.
Recipe 7
Highland Flummery
225g double cream
75g by weight heather honey
3 x 15nl spoon whisky
1/2 x 5ml spoon lemon juice
a sprinkle of toated medium oatmeal
Method
Whip cream, add slightly heated honey, fold in whisky and lemon juice. Sprinkleoatmeal on top. Serve in sherrry glasses with alittle finger biscuit.
Recipe 8
Fairlop Tart
Pastry
100g flour
pinch salt
50g margarine
Filling
100g breadcrumbs
1 1/2 x 5ml spoon baking powder
1 egg
50g margarine
4 x 15ml spoon golden syrup
275 currants
Method
Make pastry and line an 18cm pie dish. Mix breadcrumbs and baking powder. Beat the egg. Melt syrup and margarine. Remove from the heat and stir in fruit and breadcrumbs, then add the egg. Put inthe prepared pie dish and bake for 30 to 35 minutes at 160 degrees C /325 degrees F or Gas mark 3. Serve with custard.
Recipe 9
Grannies Clootie Dumpling
(when my Mum was growing up her Mum my Granny, used to put
silver sixpences inside the dumpling, at Christmas time)
Ingredients
400g plain floue
400g beef suet
1 standard loaf made into fine breadcrumbs (675g)
400g sugar
400g sultanas
2 x 5ml spoon spice
2 x 5ml spoon ginger
2 x 5ml spoon ginger
2 x 5ml spoon cinnamon
2 x 5ml spoon baking soda
1 x 15ml spoon cream tartar
1 x 15ml spoon syrup or treacle
2 eggs pinch of salt
milk to mix
Method
Mix all the ingrdients well. Flour a cvloth which has been rinsed in boiling water, put mixture into the centre of the cloth, catch up all the ends and tie firmly, leaving enough room for the dumpling to expand. Put into a large pot of boiling water and boil for 5 - 6 hours. Top up with boiling water if required. when ready lift out and leave pudding in cloth for 10 -1 5 minutes, then untie string and fold cloth back, place a large plate on top and turn the dumpling over - the cloth may now be removed, taking care to keep the skin of the dupling intact.
Place in an oven for 5 - 10minutes to dry off. This quantity makes a very large dumpling, but half the mixture could be in a cloth and half steamed in a bowl and put in the freezer.
http://scotsfoodie.blogspot.com/
http://www.scottish-crafts.co.uk/recipes...
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