SCOTTISH RECIPES

Scottish Recipe Petticoat Tails

2011-12-03T22:50:00.000-08:00

Scottish Recipe Petticoat Tails
Scottish Recipe Ingredients:

One eighth of a peck of white flour. (1eighth peck is about 2 pints or 1 lb 3 ounces (550 g) of flour.)
Quarter-ounce of caraway seeds (optional)
6 (168 g) ounces of melted butter
Eighth pint (75 ml) of milk
One and a half ounces (40 g) of white sugar

Scottish Recipe Instructions:
Mix the caraway seeds with the flour. (Optional)
Make a hole in the middle of the flour, and pour into it the butter melted in the milk and the sugar.
Knead the mixture, but not too much, or it will become tough.
Roll the mixture out in a round shape, rather thinly.
Place the mixture on a dinner plate and cut by running a paste-cutter round the plate.
Cut a cake from the centre of this one with a small saucer or large tumbler.

Keep this inner circle whole, but cut the outer one into eight petticoat tails.
Bake at 300 OF (150 OC) on a tray for around an hour or until the petticoat tails are light brown.
To protect the edges of the cake from burning, you may wish to protect with extra greaseproof paper.
Serve the round cake in the middle of the plate, and the petticoat-tails as radii round it onto wire trays to cool.

Scotch Broth Soup Recipe

2011-11-29T22:46:00.000-08:00

Scotch Broth Soup Recipe
Scottish Recipe 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 (swede rather than turnip)
1 swede
water depending on thickness required - try 2.5 litres
3 carrots
2 tablespoons of freshly chopped parsley
salt and pepper
small cabbage (optional)

Scottish Recipe Instructions:

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. Some people might be tempted to give a dog the bone after making Scotch Broth. However the boiling of the bone weakens it, making it softer and causing fragments to come off when chewed by an animal. This stock bone could cause mouth ulceration, choking or tears to the lining of the stomach wall from bone fragments and cause dogs pain and discomfort.

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.

Burrebrede (Scottish shortbread)

2011-11-11T05:06:00.000-08:00

Burrebrede (Scottish shortbread)

Scottish Recipe Ingredients

1/2 cup superfine sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
3/4 teaspoon ground allspice
1/2 teaspoon salt
3 cups unbleached all-purpose flour
1 cup butter, softened

Scottish Recipe Instructions

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, stir together the sugar, cinnamon, cardamom, ginger, allspice and salt. Divide into two equal parts, and set one aside. Add the flour and butter to the other half, and stir until blended. It should be slightly grainy.

Press the dough evenly into an 8 inch square pan. Cut into 1x2 inch pieces using a knife, and prick with the tines of a fork. This will keep the shortbread from warping while baking. Sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes.

Bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges. Do not brown. Cool completely in the pan, and break into pieces along the lines to serve.

Scottish Recipes- Ham and Haddie Pie

2011-10-08T06:28:00.000-07:00

Scottish Recipes- Ham and Haddie Pie
Scottish Recipe Ingredients:

12 ounces (375g) smoked haddock
4 ounces (125g or half cup) chopped bacon
8 ounces (250g) tomatoes, sliced
2 ounces (60g or half a stick) grated Scottish cheddar cheese (or similar)
Small quantity butter for frying
1 small onion, chopped
2 ounces (60g or half a cup) breadcrumbs
2-3 tablespoons water

Scottish Recipe Instructions:
Heat the oven to 375F (190C or Gas Mark 5). Grease a medium size ovenproof dish. Melt the butter in a pan and fry the onion until it is soft. Add the chopped bacon and cook for another 2/3 minutes.
Arrange half of the tomato slices in the dish and cover with the onion and bacon mixture. Put the haddock on top of this and top with the remaining tomato slices.
Pour on the water and sprinkle with the breadcrumbs and cheese. Cover with a lid or kitchen foil and cook for 20 minutes at 375F (190C or Gas Mark 5).
Remove the lid or foil and cook for another ten minutes until the topping has turned brown.

Scottish recipes: scottish-salmon-resting-on-savoy

Scottish Salmon resting on savoy cabbage with a mushroom vinaigrette

2011-10-05T18:54:00.000-07:00

Scottish Salmon resting on savoy cabbage with a mushroom vinaigrette

Scottish Recipe Ingredients:

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

Scottish Recipe Instructions:

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.

Scottish Recipes- Chocolate Velvet Cream Pie

2011-10-01T06:25:00.001-07:00

Scottish Recipes- Chocolate Velvet Cream Pie
Scottish Recipe Ingredients for the base:

250g (9 oz) packet dark chocolate digestive biscuits (Graham crackers in North America).
75g (3 oz) butter, melted and cooled

Scottish Recipe Ingredients for the filling:

225g (8 oz or 2 US sticks) cream cheese
175g (6 oz or one cup scant) caster (fine granulated) sugar
5 ml (1 tsp.) vanilla essence
175g (6 oz) dark chocolate, melted
2 large egg yolks
300 ml (8 fluid ounces or one US cup) double cream
1 large egg white

Scottish recipe Instructions:
To make the base, crush the biscuit to crumbs in a blender or food processor, or in a polythene bag with a rolling pin. Mix together the biscuit crumbs and the cooled melted butter, and press round the base and sides of a 20-22.5cm (8-9inch) flan dish. Bake in the oven pre-heated to 180'c (350'f/gas mark 4) for 15 minutes. Remove and leave to cool.

To make the filling, beat together the cream cheese and 100g (4 oz) of the caster sugar. Beat in the vanilla essence and the melted chocolate, and the egg yolk, one by one. Fold in the cream, whipped until it just holds its shape. Whisk the egg whites until they are stiff, then, still whisking, add the remaining caster sugar a spoonful at a time. Fold into the chocolate mixture. Pour the mixture in to the cooled baked pie crust. Chill in the fridge for several hours until set...enjoy it !
scottish-recipe-stoved-howtowdie

Scottish Recipe-Stoved Howtowdie Wi' Drappit Eggs

2011-09-25T18:52:00.000-07:00

Scottish Recipe-Stoved Howtowdie Wi' Drappit Eggs

Scottish Recipe Ingredients

10Chicken Joints
Seasoned Flour
8 ozSliced Onion
2.5 lbSliced Potatoes
2 ozButter
1 pintChicken Stock
Chopped Parsley
10Poached Eggs

Scottish Recipe Instructions

Flour joints and brown lightly in butter. Place a layer of potatoes and onions in the base of a casserole; season and place some chicken joints on top. Continue in layers finishing with a layer of potato; add stock. Cover and bake for two to two and a half hours at 350F or gas mark 4. Remove lid towards the end of the cooking time; brush potatoes with butter and brown on top. Serve with poached eggs.

Scottish Recipe-Selkirk Bannock

2011-09-15T18:51:00.000-07:00

Scottish Recipe-Selkirk Bannock

Scottish Recipe Ingredients:

8oz Flour
1/2ts Salt
1 1/2oz Butter
1 1/2oz Granulated sugar
1/4pt Warm milk
1/4oz Fresh yeast
8oz Sultanas
1 Beaten egg to glaze

Scottish Recipe Instructions :

Butter a llb. loaf tin. Dissolve the sugar in the milk and stir in the yeast until thoroughly mixed. Leave in a warm place for 15 minutes. Meanwhile sift the flour and salt into a bowl. add the butter and rub in. Make a well in the centre and pour in the yeast mixture. Mix together vigorously until it forms a soft dough. Turn on to a floured surface. Knead gently and shape into a ball. Transfer to a greased bowl, cover and leave to rise in a warm place for 30 minutes. Then work in the sultanas with the hands so they are evenly distributed. Re-form the dough ball and leave to rise for 30 minutes. Finally transfer to the tin; leave to rise for 45 minutes. Brush with beaten egg. Bake for 20 minutes in a pre-heated oven at 350F or Mark 4 until golden in colour. Turn on to a wire rack

Scottish Sliced Sausage

2011-08-02T18:50:00.000-07:00

Scottish Sliced Sausage

Scottish Recipe Ingredients :

500 gms best minced beef
500 gms sausage mince
0.75 cup breadcrumbs
1 tspn pepper
1.5 tspn salt
1.5 tspn coriander
0.5 tspn nutmeg
0.5 cup water

Scottish Recipe Instructions:

Mix all except minces. Mix 2 types of mince very well together with a fork (or use an electric mixer). Add other mixed ingredients to mince mixture and mix again very well.

Wrap mixture in cling wrap and squeeze into a meat loaf tin so that it is well compressed. Freeze until half frozen, then slice.

scottish-recipes-baked-salmon

Scottish Recipes-Baked Salmon with Tarragon

2010-09-18T01:04:00.000-07:00

Scottish Recipes-Baked Salmon with Tarragon
A nice Scottish recipe to try !

Scottish Recipe Ingredients:

4 salmon fillets
1 small, finely chopped onion
2 slices of thin bacon, diced
3 ounces (90g or ¾ stick) butter
Quarter teaspoon dried tarragon
2 tablespoons lemon juice
Large sheet of buttered kitchen foil
Double cream or crème fraîche

Scottish Recipe Instructions:
Pre-heat the oven to 400F (200C or Gas Mark 6). Fry the finely chopped onion in butter in a pan until soft and golden (but not burnt). Add the bacon and tarragon and cook for another two minutes; then stir in the lemon juice.

Place a large piece of buttered kitchen foil in an ovenproof dish, place the salmon fillets on this and cover with the onion and bacon mixture. Fold over the foil and seal to make a parcel. Bake for 15-20 minutes.

The Scottish recipe is ready to serve with a teaspoonful of thick cream or crème fraîche and fresh vegetables...nice ! Enjoy it !

traditional-scottish-recipes-baked-cod

Traditional Scottish Recipes-Baked Cod and Egg

2010-09-18T01:02:00.000-07:00

Traditional Scottish Recipes-Baked Cod and Egg
Scottish Recipes Ingredients:

4 cod fillet
2 ounces (60g or ½ stick) butter
2 ounces (50g or ½ cup) flour
1¼ 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

Scottish Recipes INSTRUCTIONS :
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. The Scottish recipes of baked cod is ready to serve with mashed/creamed potato...nice !..enjoy it !

scottish-recipes-baked-salmon-with.tarragon

Traditional Scottish Recipes- Baked Brown Trout

2010-09-18T00:59:00.000-07:00

Traditional Scottish Recipes- Baked Brown Trout
A nice Scottish recipe to try !
Ingredients:

Four half pound (250g) trout
4 tablespoons dry vermouth
2 tablespoons olive oil
Sea salt
Freshly ground black pepper
4 sprigs of fresh herbs (dill, fennel, chives or parsley)
1 lemon

INSTRUCTIONS
Clean the trout if required, remove the scales and fins and wipe with kitchen paper. Season the inside of the trout with salt and pepper and insert the herbs.
Cut four pieces of of kitchen foil into oval shapes which are long enough to take the fish plus an extra 3" (7cm) foil. Brush the foil with olive oil and place each trout in the centre. Brush the outside of the fish with olive oil, season with salt and pepper and pour a tablespoon of vermouth over each fish. Pull the foil up to make a boat shape for the fish and pleat over the top to totally enclose the fish, making sure it is pinched together.
Place on a baking sheet and bake in a pre-heated oven at 450F (230C or Gas Mark 8) for 8 to 10 minutes. The time will vary, depending on how plump the fish are. Check by opening up foil and examining the flesh at the thickest part. There should be no opaqueness or pinkness. The fish can be served in the foil with fresh vegetables. The Scottish recipe is ready...enjoy it !