**SEAFOOD**: Salmon With Whiskey Sauce; Baked Salmon with Tarragon; Marinated Salmon; Herring in Oatmeal; Trout in Oatmeal with Parsley Butter; Scallop Stew; Fish N' Chips;
**BEVERAGES**: Whiskey Punch; Gaelic Coffee; Christmas Egg Nog; Whiskey &/or Drambuie Cocktails (Too many to list here)
We hope you will take the time to sign our guest book #5.
~*Scottish Recipe weights and measures conversion & 'Old Scottish Measures' can be found at the bottom of this page. It may be a good idea to have a look to better understand what some of the ingredients are.
**MEALS**:
**Rich Beef Stew**:
This is a rich beef stew which will be enhanced by the Ayrshire Bacon Dumplings.
Ingredients:
-1 lb Stewing Steak, cubed (purchase the best quality you can afford) -A little oil for browning meat -1 large onion, sliced thinly or chopped roughly (according to taste) -4 oz smoked bacon rashers, diced -2 tbsp of oatmeal -¼ small turnip (swede) diced -¼ lb mushrooms, sliced -2 tbsp tomato puree -1 tsp redcurrant jelly -1 pt beef stock -5 oz red wine (this can be substituted by ale)
Method:
-Brown the steak on all sides in a little oil in a flameproof casserole dish. -Add the onions and cook for 2 minutes. -Add the bacon and cook for 2-3 minutes. -Remove from the heat and stir in the oatmeal. -Then add the diced turnip and the mushrooms. -Add the tomato puree and redcurrant jelly. -Pour in the stock and the wine (or ale). -Stir well.
~*Return to the heat, bringing slowly to simmering point. -Cover and then cook slowly for about 1½ to 2 hours until the meat is tender.
**This should serve 4-6 people. However, meat is often best served "second time" and if you have less in the family, cook these amounts and freeze the leftovers. You will see what I mean when you try it second time around.
**Ayrshire Bacon Dumplings**:
This is a very simple recipe for dumplings which are used as a tasty addition to soups, stews(as above) or casseroles.
Ingredients:
6 oz self raising flour Salt and Pepper 2 tsp chopped fresh parsley or 1 teaspoon dried ½ tsp dried mixed herbs 3 oz shredded suet 3 oz smoked bacon rashers, finely chopped
*Method:
-In a bowl, mix the flour and seasoning. -Add the mixed herbs and parsley and mix well. -Rub in the suet, adding just enough water to make a firm but pliable dough. -Shape into approx. 12 balls. -Make a small indentation into each ball with your thumb and push in a little chopped bacon. -Dampen the edges, pinch together (sealing the bacon inside) and re-roll the ball.
~The finished dumplings should then be boiled in a saucepan for approx. 45-50 minutes.
-They should then be added almost at the end of cooking time for the dish to which it is being added. Another alternative would be to add it to the stew, soup etc approx 45-50 minutes before the end of the cooking time for that dish.
**-Arran Potato Salad**:
Although Ayrshire is traditionally the county where the best potatoes are grown, Arran Chief is a particularly good, waxy variety, ideal for salads. Of course, you can use any available variety which produces a firm, waxy texture when cooked.
Ingredients:
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 2 tsp chopped onion 1 tsp chopped fresh parsley 4 tbsp(60ml) salad dressing or salad cream Fresh parsley to garnish
Method:
-Boil the potatoes in salted water for ten minutes or until tender. -Drain and pat dry. -Cook the peas separately for about five minutes or until tender and then drain. -While the vegetables are still warm, mix together and stir in the chopped parsley and onion and season with salt and pepper to taste. -Fold in the salad dressing (or salad cream) to moisten, and garnish with sprigs of fresh parsley.
**Colcannon or Rumbledethumps**:
Recently, supermarkets in Scotland have started to stock a mass-produced version of this traditional potato and cabbage dish. In the Borders, it is known as Rumbledethumps and in Aberdeenshire it is known as Kailkenny (but using cream in place of butter). Other variations include adding a couple of boiled and mashed carrots and turnips as well as the basic ingredients. The dish originated in Ireland.
Ingredients:
1 lb boiled and mashed potatoes 1 lb boiled cabbage, drained 1 oz butter (or margarine) Salt and black pepper
Method:
-Mash the potatoes -Finely chop the cabbage -Mix in a large saucepan in which the butter has been melted. -Keep the saucepan over a low heat to keep it hot. -Season to taste and serve piping hot. The mixture can also be put into a greased oven-proof dish and cooked at 400°F until the top is browned.
**Chicken and oatmeal sausages**:
This is a recipe which is ideal for using up leftover chicken. The amount of chicken to oatmeal ratio is, within reason, up to you.
Ingredients:
1 oz butter 1 oz onion (finely chopped) 2 rashers of bacon (finely diced) ½ pint water 4 oz oatmeal salt and pepper chicken, finely chopped 1 egg (beaten) 3 oz dry breadcrumbs
~Method:
-Melt the butter in a pan and fry the onion and bacon together until the onion is soft. -Add the water and bring to the boil, then sprinkle in the oatmeal
~Cover and cook for 15-20 minutes.
-Stir in the seasoning and the chopped chicken. -Set this aside to cool.
~When cold, roll into sausage shapes and dip into the beaten egg. -Then roll this in the breadcrumbs and fry until a golden brown, turning to ensure an even coloring.
**SCOTTISH SLICE SAUSAGE**:
First of all, Rusk is a course white bread crumb, not like the breadcrumbs that you buy in your local A+P, they are too fine, and contain crusts. Make your own, using white bread, no crusts, by putting in a slow oven about 120°F until they are dry, and crushed by hand to about the size of a pea. Rusk should be able to absorb twice it's own weight in water, so it has to be really dry, 1lb of rusk should soak up 2lb of water. The easiest sausage to make is sliced....or, as it is known in Glasgow....Lorne sausage.......this is how it is made. The first item you will need is bread baking pans, the longer the better, 4x8 or 4x10, it doesn't matter. If you have a grinder attachment on a mixer it will be a real asset, if not, all is not lost! Ask your local Butcher (you should be on first name terms with him, or her, if you want the best cuts) to grind 10lb of medium ground beef, about 20% fat...tell him or her to only grind it once. Bring it home and put in the coldest part of you fridge.
Ingredients:
10lb ground beef (20% fat) 1 lb rusks 2 lb water 8 oz dry rusks 3 oz salt (regular..not course or Kosher) 1½ oz pepper ½ oz nutmeg ground (powder)
If you like a peppery sausage you can add more, but you must add more salt to make sure you have at least twice as much salt as pepper.
Method:
-Soak the 1lb of rusks in 2lb of water. -Put in the fridge until all the water is absorbed. -Then mix the seasonings into the rusks by hand until you get a good mix. -In your grinder or your food processor mix the ground meat and the rusk mixture (give it a good mix, but remember you are making sausage, not cake mix..it has to be course at the end) -Add the 8 OZ of dry rusks and give it a few more spins, just enough to mix it. -If you can only work 1 or 2 lb's at a time in your grinder or food processor just keep all the ingredients in proportion and mix in a big bowl by hand at the end, make sure everything is kept cold.
-Now you have this 15lb pile of sausage meat. This is where the bread pans come in. -Line the pans with saran and press the sausage meat into them, just like a meat loaf, only harder. -Put the pans into the fridge for a few hours until the sausage dries a bit. "Bang" it out. Slice it and freeze it.
**Rabbit Casserole**:
This is merely one of a collection of Scottish recipes which will grow over time. Many of the recipes are traditional dating back many years, with the original creator lost in the mists of time. Rabbit gives a taste of the countryside. Its strong flavor isn't to everyones taste but the fresher the better.
Ingredients:
Either joint a whole fresh rabbit or 6-8 rabbit joints seasoned flour 2 oz butter 1 large onion(sliced) 2 bacon rashers (streaky-diced) 1 tbsp demerara sugar 1 tbsp mustard 1 pt chicken stock 1 bay leaf Salt & pepper Chopped fresh parsley
*Method:
-Wash the joints in fresh cold water and pat dry with kitchen paper towel. -Roll in the seasoned flour. ~Pre heat oven to 300°F. -Melt the butter in a flameproof casserole dish and brown the rabbit pieces. -Add the onion and bacon and cook for 2-3 minutes. -Mix the sugar and mustard into the stock and pour this over the rabbit. -Add the bay leaf and season to taste (with the salt and pepper). ~Bring slowly to simmering point, cover then place in oven to cook for 1½ to 2 hours (until meat is tender). -Sprinkle the casserole with the chopped parsley (this is optional).
*This should serve between 4 and 6 people.
**Clapshot**:
This is an extremely simple dish, thought to originate from the Orkney Islands.It is often served with haggis, instead of separate "tatties and neeps."
Ingredients:
1 lb boiled (and peeled) potatoes 1 lb boiled turnip 1-2 tbsp chopped chives 1 Small Onion (finely chopped) Salt and pepper 2 oz butter or margarine
~Method:
-Mash the Potatoes and Turnip together while still hot. -Mix in the butter, chives, small onion and seasoning in order to make a light consistency. -Season well with salt and pepper.
*Can be served as a meal with haggis or as an accompaniment to many stews or fried meats.
**Scotch Eggs**:
Ingredients:
10 Eggs 1½ lb Pork sausage meat 1½ cup Crisp breadcrumbs Salt and pepper Pinch of mace Deep oil for frying
~Method:
-Hard-boil 8 of the eggs by placing in a pan of cold water and heating slowly until it starts to simmer (do not allow water to boil as this will toughen the whites). Keep at this temperature for 30 minutes, then drain, run under the tap and, when cool, shell them. -Beat one of the remaining eggs and add one tablespoon cold water. -Season the meat and add the mace. -Dip the hard-boiled eggs into the beaten egg and cover each one with the sausage meat, pressing it on evenly. -Beat the last egg and gently roll the scotch eggs in it. -Dip into the breadcrumbs, pressing the crumbs into the meat. -Fry the eggs one at a time in the hot oil (375 deg. F.) until the outside is golden brown.
*Scotch eggs can be eaten either hot or cold and are ideal for picnics.
**Steak Balmoral**:
The "Witchery" restaurant in Edinburgh is located in a building where the "Old Hell Fire Club" held their meetings. The restaurant serves Steak Balmoral, made with a whiskey sauce. Here's the recipe.
*~Ingredients:
4 Aberdeen Angus steaks. If you are only cooking for two, halve the quantities below for the sauce. 4 tbsp Scotch whiskey ½ pint double cream ¼ pint beef stock 4 oz sliced mushrooms 1 tsp coarse grain mustard Salt and pepper to taste 1 oz butter
*Method:
-Pan fry the steaks and keep warm. -Add the whiskey to the pan and carefully set it alight. -Add the cream, stock and mushrooms and bring to a boil. -Simmer gently until the sauce has reduced by half, stirring from time to time.
**Shepherd's Pie**:
In a land where sheep were a main food supply, it is not surprising that mutton and lamb form the basis of many Scottish dishes. Here is the traditional "Shepherd's Pie" - the variant based on beef is usually called "Cottage Pie".
*~Ingredients:
1 lb Minced lamb 1½ lb Potatoes 1 Large onion 2 oz Mushrooms 1 Bay leaf 2 Carrots 1 oz Plain flour 1 tbsp Tomato puree - 1 oz Butter 4 tbsp Milk ½ pint Lamb or beef stock 2 oz Cheese
*Method:
-Dry fry the lamb with the chopped onion, bay leaf, sliced mushrooms and diced carrots for 8-10 minutes. -Add the flour and stir for a minute. -Slowly blend in the stock and tomato puree. ~Cook, stirring, until the mixture thickens and boils. -Cover and simmer gently for 25 minutes. -Remove the bay leaf and place in a 1.7 liter (3 pint) oven-proof serving dish.
*At the same time, cook the potatoes in boiling water for 20 minutes until tender.
-Drain well, mash with the butter and milk and mix well. -Spread on top of the mince mixture and sprinkle over with the grated cheese. ~Bake for 15-20 minutes in a pre-heated oven at 200C/400F. -Serve hot with green vegetables
**Roastit Bubbly-Jock**:
*Christmas (and Thanksgiving in the US & Can.) is a time when millions of roast turkeys are consumed. In Scotland, turkey was called "bubbly-jock" and roasting and stuffing evolved using local produce. At one time, when oysters were cheap and plentiful, they formed parts of the stuffing. But here is a more modern (but still traditional) version.
*~Ingredients:
1 7-8lb self-basting turkey (sufficient for 6 people) ½ cup of milk 1¼ cups of fresh breadcrumbs 1 stalk of finely chopped or grated celery 1 finely chopped or grated onion 2 tbsp finely chopped fresh parsley ½ cup chopped water chestnuts (tinned variety are fine) 10 oz chopped chicken livers 8 oz sausage mince (ground sausage meat) 2 oz melted butter 1 tsp of Worcester sauce Pinch of nutmeg 2 cups warm water 2 tbsp redcurrant jelly or similar
*Method:
-Preheat the oven to 350F. -Mix the milk, breadcrumbs, chopped celery, onions, chestnuts, nutmeg, plus one tablespoon parsley and half of the chicken livers. -Then place the sausage mince, teaspoon of parsley and the Worcester sauce in another bowl and mix well. -Remove any giblets from the turkey, rinse well (inside and out) and dry off. -Press the breadcrumb mixture into the turkey cavity, making sure it is well filled. -Seal the end with skewers. -Press the mince into the bird via the neck cavity and again seal with skewers (toothpicks sometimes do the trick). -Place the turkey on a baking rack in a deep baking tray. -Add the warm water and remaining livers to the tray. -Brush the turkey all over with melted butter. -Bake the bird, basing the cooking time on 20 minutes per pound of bird, plus another 20 minutes. -From time to time, baste the bird with the juices in the pan. -When cooking is complete, remove the tray and the turkey from the oven and allow the bird to stand for about ten minutes. -Put the pan juices plus the redcurrant jelly (or similar) into a small pan and heat vigorously for ten minutes, reducing the sauce by half, stirring continuously. -Pass the sauce through a fine strainer and serve with the turkey (and your own selection of vegetables).
**Potato Soup**:
*As in Ireland, potatoes became a staple of the diet of Scotland and was used in many recipes. Here is a recipe for a thick and hearty soup made from this ubiquitous vegetable.
*~Ingredients:
1 medium onion or leek, finely chopped 3 stalks celery, finely chopped 3 medium-sized potatoes peeled and diced 1 Cup of milk 2 oz butter A further 1-2 tbsp of butter Salt and pepper Fresh parsley (or chives or dill) for garnish
*Method:
-Chop the vegetables into roughly even sized pieces. -Melt the butter and sauté the onion until they are yellow and soft. -Add the other vegetables and continue sautéing with the lid on, over a low heat, for 5-10 minutes. -Add 3 cups water or stock and season with salt and pepper and add the bay leaf. -Cook until the vegetables are tender. -When vegetables are ready, remove the bay leaf and add 1 cup of milk and 1-2 tablespoons butter. -Reheat (but don’t boil).
*Once the soup is on the soup plate, garnish with parsley (or chives or dill).
-Serve with crusty bread and butter.
**Scotch Broth**
This is truly one of the worlds greatest soups. Interchange the vegetables and meat at will, but do not leave barley off your list of ingredients. Scotch Broth has been called the 'porridge of the evening' in so as saying that it is good rib sticking stuff that can be a great meal on it's own.
Ingredients:
¼ lb pearl barley ¼ lb dried peas ½ lb mutton or braisins beef steak water 2 tbsp salt 3 leeks 3 carrots 1 turnip 1 small white cabbage or 5 or 6 leaves of kale 1 onion 1 oz parsley little black pepper
Before going to bed, soak barley and dried peas in water. It doesn't really matter what the temp of the water is, but, I prefer to set the barley and peas going in boiling water.
The next day: -Place the beef in a saucepan. -Cover with cold water. -Add salt -Bring to boil. -Simmer gently for about an hour.
-Whilst the meat is cooking, chop up the carrots and turnip into small cubes. -Also chop the onion, leeks and cabbage (or kale) finely. -Add soaked barley and peas to the boiling mutton or beef and then add the prepared vegetables and allow the mixture to simmer for a further hour.
If the level of the liquid should fall too low, add extra boiling water.
-Fifteen minutes before the end of the second hour, add chopped fresh parsley together with a little freshly ground black pepper.
The froth can be served right away, but tastes even better upon reheating the next day, so never make small quantities of scotch broth, always plan 2 days worth. It is said that in some households the broth pot is constantly on the stove and is merely added to as required. Personally, I prefer my broth during the winter months, but that is perhaps just a modern taste.
**Scot's Pies**
Ingredients:
2 lb hamburg, ground pork or mutton 1 onion, finely chopped 3 tbsp ketchup 1 tbsp HP sauce 3 tbsp vinegar 1 small potatoe...optional Bread crumbs Salt to taste Pepper to taste ½ cup hot water
Pastry:
3 cups flour 1 tsp salt ¾ cup lard ½ pint water
IMPORTANT: DO NOT MAKE PASTRY UNTIL FILLING HAS COOLED.
Filling:
-Stew the meat with onion and chopped potatoe in decent sized saucepan. -Add salt and pepper to taste. -Add ½ cup boiling water. --Add vinegar, ketchup and HP sauce. -Continue cooking. -Add bread crumbs to thicken to a nice consistency.
Pastry:
-Mix flour and water. -Place lard in a saucepan with ½ pint of water. -Bring to a boil. -When lard is completely melted, pour boiling liquid into flour and salt mixture. -Stir with a fork. - When pastry is cool enough to handle, work with hands until a fine texture is realized.
~Divide into two parts...two slightly larger than the other two. -Roll the larger parts out thin and line two pie pans. -Fill with filling. -Brush edges with milk. -Roll out smaller parts to cover filling. -Make two slits on top of pastry. ~Bake in 375°F oven for 20 - 30 minutes...or until crust is Golden.
**SWEETS**:
**Honey and Whiskey Cake**:
Here is a recipe for a cake which uses that popular Scottish ingredient - whiskey! It is better to use blended whiskey, rather than malt, with the quantity used being very much according to personal preference. Bear in mind that it should be a subtle flavoring not an alcoholic drink!!
Ingredients:
8 oz self-raising flour 6 oz butter 3 beaten eggs
Measure(to own taste) of Whiskey (lol..Sorry, that's all it said)
6 oz soft brown sugar (light brown sugar) Rind of a small orange, grated Ingredients for butter Icing: 6 oz icing (frosting) sugar 2 oz butter 2 tbsp clear honey Juice from a small orange Toasted flaked almonds as decoration (if desired)
*Method:
-Cream the butter and sugar together, adding the orange rind. -Beat in the eggs, one at a time into the mixture. -Whisk until the mixture is pale and fluffy. -Sift in half of the self-raising flour. -Pour in the whiskey. -Fold into the mixture and sift in the remaining flour, folding this also.
~Grease two seven inch sandwich tins and divide the mixture between the two, smoothing the tops.
~Bake for 20-25 minutes in an oven at 375°F until the cake is a light golden brown color. -Turn onto a wire rack to allow it to cool.
*For the icing:
-Put the butter, honey and one tablespoon of orange juice in a mixing bowl. -Slowly sift in the icing (frosting) sugar and work the mixture till they are all combined. -Use half the butter cream as a sandwich between the two halves of the cake and spread the rest smoothly on the top.
**Clootie Dumpling**:
This is a traditional Scottish recipe for a hot pudding. Traditionally served at New Year it has became popular throughout the winter or colder months of the year. Sometimes spelled "cloutie" it is named after the cloth or "clout" that it is boiled in. This recipe has many variants and is often handed down from generation to generation.
*Ingredients:
4 oz wholemeal flour 6 oz fine brown breadcrumbs 1 tsp ground ginger 1 tsp ground nutmeg 4 oz beef suet, finely chopped (butter may be substituted) 1 tsp baking powder 1 tsp ground cinnamon 2 tbsp black treacle(?) 1 tsp ground cumin 4 oz sultanas 4 oz currants 2 eggs 1 large cooking apple Juice and zest of one lemon. Fresh orange juice to mix. A square of cotton or linen cloth.
*Method:
~Boil the cloth for a few minutes. -Spread the cloth out on a table. -Quickly sprinkle with about a tablespoonful of wholemeal flour. -Toss the flour to coat the main center of the cloth quite thickly in order to minimize the mixture sticking to the cloth. ~Now turn your attention to the actual mixture itself. -Using a bowl, stir the treacle into the eggs and then place into the bowl with all the other ingredients. -This should then be mixed to a firm consistency adding water as required. -Place mixture in the center of the cloth. -Bring up the edges and tie with a string, leaving a little space in order to let the mixture expand. -Hold the tied ends and pat the cloth into a round shape. -Place the pudding into a pot of boiling water, which should come to approximately halfway or two thirds up the side of the pot (with the bag placed inside). -Cover and simmer gently for 4 hours topping up with water as required. ~Once the pudding is cooked plunge it into cold water for about one minute to release it from the cloth. -Remove the pudding to a wire tray and untie. -Cover with a plate and reverse it peeling the cloth as you do so. -Place the pudding into a hot oven to dry off the skin.
*The pudding is best served warm (having left the pudding to cool for 20 minutes or so) and is then traditionally served with either cream or brandy butter. It is unusual, but not unknown, for it also to be served with warm custard.
*It may also be used the following morning, fried as a breakfast dish or wrapped in silver foil and reheated in a warm oven.
**Drunken Crumble**:
Rhubarb crumble is popular on its own but with a "wee nip" added it has extra zest! You can use apples instead of rhubarb if you wish.
Ingredients:
Filling:
1½ pounds raw rhubarb 3 oz whiskey (equals 6 tbsp) Grated lemon and orange rind to taste 4 oz demerara sugar (one cup of light brown sugar) 1 tsp of mixed spices (Allspice)
Topping:
6 oz plain flower (two cups) 3 oz butter (half stick) 3 oz caster sugar (scant half cup granulated sugar) Grated rind of one lemon 1 tsp ground coriander 1 tsp mixed spice (Allspice)
Method:
-Clean and chop the rhubarb into pieces -Put in a 2-pint pie dish -Add the other ingredients for the filling -Stir well. -Sift the flour into a large mixing bowl -Rub in the butter (The mixture will eventually look like small breadcrumbs) -Add the sugar, grated lemon rind, coriander and spices and mix well. -Sprinkle the topping over the rhubarb. ~Bake in a pre-heated oven at 400°F for thirty minutes by which time it should be golden brown.
Serve hot with custard - or ice cream.
**Barley Pudding**:
Barley crops up in a number of Scottish traditional recipes - from barley bannocks to malt whiskey. Barley provides a distinctive flavor which comes through in this simple recipe.
Ingredients:
8 oz (225g or a generous US cupful) barley 3 oz (75g or one-third cup) currants 3 oz (75g or one-third cup) raisins 1¾ pints (1 liter or 4¼ cups) water Pinch of salt Caster (superfine) sugar and single (light) cream to serve
Method:
Mix the barley and water in a heavy-based saucepan and bring slowly to the boil. Simmer for one-and-a-half hours, stirring occasionally. Add the currants, raisins and salt and simmer for another 15 minutes.
Serve sprinkled with caster (superfine) sugar and the cream.
**Gingerbread**:
Ingredients:
½ lb Butter ½ lb Soft Brown Sugar 2 tbsp Treacle 2 tbsp Syrup 10 oz Plain Flour 1 tsp baking Soda 1 tsp Mixed Spice 1 tsp Cinnamon 1 tsp Nutmeg 2 Eggs ½ cup Beer
Method:
~Put in a pan and slowly melt the butter, soft brown sugar, treacle and syrup. -Sieve the following into a bowl: plain flour, baking soda, mixed spice, cinnamon and nutmeg. -Beat 2 eggs, add the beer and melted ingredients. -Slowly add this mixture to the dry ingredients and beat well. -Put in a roasting tin that has been greased and floured. -Bake at 250°F for 45 minutes and then lower the temperature to 300°F until cooked.
**Ginger Shortbread**:
Ingredients:
½ Cup Butter ¼ Cup Castor Sugar 1½ Cups Plain Flour Pinch of salt Ginger Icing: 1½ Cups Icing sugar ¼ Cup Butter 1 tsp Ground ginger 3 tsp Golden syrup
Method:
~Sift the flour and salt together. -Gently and gradually rub in the butter until mixture resembles fine breadcrumbs. -Mix in the sifted sugar and knead into a smooth ball (do not over knead the mixture as it will not be short). -Roll out to ½" thick on a floured surface. -Place in a baking tray lined with greaseproof paper. -Crimp the edges with your fingers and prick all over with a fork. ~Preheat your oven to 300°F -Bake towards the base of the oven for 1 hour or until golden brown. -Cool on a wire rack.
Icing:
~To make the icing, heat all the icing ingredients together in a small saucepan. -Blend well until melted. -When smooth, pour over the warm shortbread and cut into slices.
Note: To make the more traditional shortbread, omit the ginger icing. Sprinkle instead with caster sugar while still hot.
**Shortbread**:
This is a recipe for Scottish shortbread and is from a growing collection of Scottish recipes and is a typical tea time treat. It is the recipe for a firm but sweet biscuit.
~Set oven to 350F. -Cream the butter and sugar together in a bowl. -Gradually(whilst stirring between) sift in the flour and the rice. -Knead the mixture into a ball. ~On a floured surface roll out the dough into a round approx. ½" thick. -Place on a plain baking sheet. -Pinch the edges and prick the top of the mixture with a fork. ~Bake the mixture for approx 35-45 minutes until firm and a warm golden brown color. -While still warm(but NOT hot) cut into slices or triangles.
*Some would suggest that you then sprinkle with caster sugar but this is really sugar "overkill".
**Black Bun**:
*This is a traditional recipe for a treat which is often eaten at the end of the year at Hogmanay(New Years eve day). But it needs to be made several weeks in advance so that it can mature. Indeed, it can be kept for up to six months if kept in an airtight container. Don't be put off by the formidable list of ingredients. It is relatively easy to make and every cook has his or her own variations on the ingredients.
Ingredients for Pastry Case(shell):
3 cups plain flour 6 tbsp lard 6 tbsp butter or margarine (Note that if you don't want to use lard, increase the butter/margarine by an equivalent amount) Pinch of salt ½ tsp baking powder Cold water
Ingredients for Filling:
1 lb seedless raisins (2¾ cups) 1 lb cleaned currants (2¾ cups 1/3 cup chopped, blanched almonds ¼ cup chopped mixed peel 1½ cups plain flour 1/3 cup soft brown sugar 1 tsp ground allspice ½ tsp each of ground ginger, ground cinnamon, baking powder. Generous pinch of black pepper 1 tbsp brandy 1 large, beaten egg Milk to moisten
Method:
-Grease an 8-inch loaf tin. -Rub the fats into the flour and salt -Mix in enough cold water to make a stiff dough (remember, it is going to line the tin). -Roll out the pastry and cut into six pieces, using the bottom, top and four sides of the tin as a rough guide. -Press the bottom and four side pieces into the tin, pressing the overlaps to seal the pastry shell. -Mix the raisins, currants, almonds, peel and sugar together. -Sift in the flour, all the spices and baking powder. -Bind them together using the brandy and almost all the egg -Add enough milk to moisten. -Pack the filling into the lined tin and add the pastry lid, pinching the edges and using milk or egg to seal really well. -Lightly prick the surface with a fork and make four holes to the bottom of the tin with a skewer. -Depress the center slightly (it will rise as it cooks). -Brush the top with milk or the rest of the egg to create a glaze. ~Bake in a pre-heated oven at 325°F for 2½ to 3 hours. -Test with a skewer which should come out clean; if not, continue cooking. An uncooked cake sizzles if you listen closely! -Cool in the tin and then turn onto a wire rack. -Cool thoroughly before storing until Hogmanay.
**Abernethy Biscuits**:
*Abernethy biscuits share their name with a small town in Perthshire but their name actually derives from a Dr Abernethy who suggested the addition of caraway seeds and sugar to plain biscuits. For the removal of doubt, a biscuit in Scotland is often termed a cookie elsewhere in the world
*Ingredients:
1 standard egg 8 oz plain flour 1 tbsp milk 3 oz caster sugar (granulated will do) 3 oz butter ½ a level teaspoon baking powder ½ a level teaspoon of caraway seeds (this can be varied according to taste)
Method:
-Sift the flour and baking powder and rub in the butter until it is thoroughly mixed. -Mix in the sugar and caraway seeds and then add the egg and milk to make a stiff dough. -Roll the mixture on a floured surface until it is the thickness required for a biscuit/cookie. -Cut out with a three-inch plain cutter (again this can be varied if you require larger biscuits), rolling the trimmings to make more, as required. -Prick the top of the biscuits with a fork and place on greased baking trays (cookie sheets) and bake in a pre-heated oven at 375°F for ten minutes until a light golden brown.
**Treacle Toffee**:
Treacle is known as molasses in some parts of the world. Treacle toffee used to be a children's treat - which many adults also enjoyed!
*~Ingredients:
2½ cups Castor (super fine) sugar ¼ lb butter 1 dessert spoon treacle (molasses) 3 dessert spoons golden syrup (alternatively, light corn syrup) 1 tsp vanilla 1 Large tin condensed milk 5-6 dessert spoons water
*Method:
-Place the butter, sugar, treacle, syrup and water into a pan and heat, stirring constantly. -Once all the ingredients are well mixed and melted, add the condensed milk slowly, stirring occasionally until it boils. -Continue on a slow boil for 15-20 minutes, again stirring occasionally. -Test that the toffee is ready by dropping a spoonful into cold water - if it turns solid, it is ready. -Pour into a tray, mark out cut into pieces. -Wrap in greaseproof paper (vegetable parchment or waxed paper). -Store in an air-tight container.
**Brandy Wafers**:
Ingredient
2 oz Golden syrup 2 oz Butter 2 oz Flour 2 oz Caster sugar ½ tsp Brandy ½ tsp Ground ginger
Method:
-Set oven to 450°F. -Grease baking sheets. -Melt the butter, syrup and sugar together in a saucepan over a very gentle heat. -Stir in the flour, ground ginger and the brandy. -Beat together for about 5 minutes. -Drop small teaspoonful on to the baking sheet, spaced well apart. -Bake for 5 minutes until pale golden brown in color. -*Roll immediately, while still hot, around the greased handle of a large wooden spoon. -Set aside to cool.
*These are delicious filled with freshly whipped cream.
*Makes 4
**Macduff Christmas Cake**:
Ingredients:
1 lb currants. 1 lb sultanas. 4 oz glace' cherries. 4 oz mixed peel. 8 oz ground almonds. 8 oz butter. 8 oz soft brown sugar. 5 eggs. 3 dessert spoons sherry. 1 tbsp treacle. 10 oz plain flour. 1 tsp mixed spice. ½ tsp ground cinnamon. ½ tsp ground ginger. ¼ tsp ground cloves. ¼ tsp ground mace. ¼ tsp ground nutmeg.
Method:
-Cream the butter and sugar. -Add the eggs whole, one at a time -Beat in the treacle. -Add the flour sieved with the spices -Add the dried fruits, cherries, peel and ground almonds -Lastly, pour in the sherry. -*Line cake tin with double greaseproof paper. ~Cook in a pre-heated 350°F oven for 30 minutes -Turn down the heat to 325°F -Bake for about another 2½ hours.
**Scots Christmas Bun**:
~**This inspired fruit cake is similar to black bun and can be made in advance of the Christmas festivities, if kept in an airtight tin. I have used F.M.McNeill’s (The Scots Kitchen 1929) scaled-down version of a Festive Cake at Hogmanay said to be an old family recipe.
Ingredients:
1 lb Currants. ¼ oz Cinnamon. 1 lb Raisins. ¼ oz Ground Ginger. ¼ lb Flaked Almonds. ¼ tsp Black Pepper. ¼ lb Candied Peel. ½ tsp Baking Soda. ½ Plain Flour. 3 Eggs. 2 ounces Sugar. 2 Tbsp of Brandy. ½ tsp Jamaica Pepper
Method:
-Sift flour, sugar, spices and baking soda 2-3 times, add to the fruit. -Bind ingredients together using beaten eggs and brandy. -Lay aside and prepare the paste.
Paste:
6 oz Butter 12 oz Plain Flour Water
-Sift flour into bowl and rub in butter. -Mix in enough cold water to make a stiff dough. -Roll out thinly ¾ of paste to line the base and sides of a large cake tin. -Pack in the fruit filling. -Roll out remaining paste and place on top. -Moisten edges, seal well together. -Prick surface and using a skewer make 4 holes right down to the bottom. -Brush surface with beaten egg. -Bake for 2½ hours 325°f.
~Note: If pastry starts to brown too quickly cover with greaseproof paper.
**Broken Biscuit Cake**
In the old days, when biscuits were sold loose, grocers sold mixed, broken biscuits at a lower price. This recipe was a good way of using them up and as a cake which requires no cooking, it can be easily made by the kids as well as experienced cooks.
-Melt the butter and chocolate together and stir. -Mix in the well broken biscuits, nuts and extract -Pour into a 10" by 15" baking tin, lined with greaseproof paper (vegetable parchment). -Smooth to a level top and leave it to set. -Cut into fingers (literally a finger thick).
**Gaelic Fruits**
Here is a great way to provide after-dinner sweets, using fruit, chocolate.....and whisky. What a perfect combination!
Ingredients: 4 oz (125g) plain chocolate 4 oz (125g) milk chocolate 4 oz (125g) white chocolate 6 tbsp Scotch whisky
Assorted fresh fruit - strawberries, seedless grapes, cherries (de-stoned or glacé), pieces of apple and pineapple.
Method: -Break up the chocolate into separate heat-proof bowls and melt over a pan of hot water. Don't let the chocolate get too hot - and take care especially with the white chocolate as it is the most difficult to melt. Allow the melted chocolate to cool slightly. Add two tablespoons of whisky to each bowl of chocolate and stir slightly. Dip the fruits into the whisky and chocolate mixture and arrange carefully on a large plate or dish. Make sure that none of the fruits touch each other. Chill before serving so that the chocolate is set.
**SEAFOOD**:
**Salmon With Whiskey Sauce**:
*Although much of it is produced these days by fish farms, rather than the famous rivers like the Spay and Tweed, salmon is now a relatively low cost food. Here is a great way of getting that special taste of Scotland with salmon (or many other fish). The quantities given below are sufficient for six people. As with most cooking, it is best just to use blended whiskey rather than more expensive malt.
~Main Ingredient:
6 salmon steaks
~Ingredients for poaching:
2/3 cup Scotch whiskey 2/3 cup water 8 black peppercorns 3 bay leaves 1 chopped carrot 1 finely chopped onion 3 tbsp lemon juice ½ tsp thyme Salt and pepper to taste
~Ingredients for whiskey butter sauce:
3 egg yolks 1 tbsp lemon juice 4 oz butter 3 tbsp Scotch whiskey 3 tbsp of the liquid used for poaching
~Method:
-Place all the ingredients for the poaching liquid in a pan and gently poach the salmon for 7-10 minutes or until the fish is cooked. -Strain and reserve the poaching liquid. -Place the salmon on a warm serving plate, cover and keep hot. -Make the butter sauce by whisking the egg yolks and lemon juice together. -Place in a heat-proof bowl and set over a pan of hot but not boiling water on a very low heat. -Whisk until the mixture begins to thicken. -Stir in the butter gradually, allowing a small amount to melt at a time. If any lumps appear in the mixture, remove the bowl from the heat and add a teaspoon of cold water before placing back on the heat.
-Once all the butter has been mixed in and the sauce is to the required thickness, remove from the heat and add in the three tablespoons of whiskey and the three tablespoons of poaching liquid. -Pour over the salmon and serve with fresh vegetables.
**Baked Salmon with Tarragon **:
Baking salmon in kitchen foil seals in the juices and flavor of the fish and the tarragon. The quantities below are sufficient for four people.
Ingredients:
4 salmon fillets 1 small, finely chopped onion 2 slices of thin bacon, diced 3 oz (90g or ¾ stick) butter ¼ tsp dried tarragon 2 tbsp lemon juice Large sheet of buttered kitchen foil Double cream or crème fraîche
Method:
-Pre-heat the oven to 400°F. -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 oven proof 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.
Serve with a teaspoonful of thick cream or crème fraîche and fresh vegetables.
**Chocolate Whiskey Gateau**:
Here is a great cake which should prove to be popular at Christmas or Hogmanay (New Year) or indeed for any party celebration!
Ingredients:
12 oz Plain Chocolate 6 oz Butter 6 oz Sugar 3 Eggs - Separated 2-3 drops Angostura Bitters 2-3 tbsp Whiskey 12-16 Sponge Fingers 1 tbsp Water ½ pt Double Cream Stiffly Beaten
Method:
-Line the sides of an 8" round loose-bottomed cake tin with sponge fingers. -Melt chocolate -Add water. -Beat butter and sugar together until creamy. -Beat in egg yolks, angostura and whiskey. -Add the melted chocolate. -Beat egg white stiffly and fold into mixture. -Pour into lined pan. -Chill overnight. -Remove from cake tin -Fill up center with cream -Cover with a layer of grated chocolate. -Serve in wedges.
**Marinated Salmon**:
Ingredients:
1 cup orange juice 2/3 cup St. Leger Scotch ½ cup chopped green onions ¼ cup liquid honey 3 tbsp orange zest 2 tbsp Dijon mustard 2 tbsp Worcestershire sauce 1 tbsp pepper ¾ tsp salt 8 salmon fillets (6 oz. each)
*Method:
-Mix all ingredients except fish. -Marinade salmon for 2 - 3 hours in refrigerator. -Grill until slightly firm and opaque in center, approximately 4 minutes on each side.
**Herring in Oatmeal**:
Combining two items which formed a staple of Scottish diet over many centuries, herring coated in oatmeal is a tasty, nourishing dish.
Ingredients:
Allow 2 herrings per person Coarse oatmeal Salt and pepper Dripping or cooking oil
Method:
*Depending on how your fishmonger supplies the herring, you may have to remove the bones yourself: -Cut along the underside of the herring, -Lay it on a table, cut side down and hit across the backbone in a few places with a rolling pin or your hand. -Remove the backbone and as many of the smaller bones as possible. -Scrape the scales from the fish with a knife, remove heads and tails. *Sprinkle with salt and pepper and either toss them in a plastic bag with plenty of oatmeal or put the fish on a plate and coat them with oatmeal - you may have to press the oatmeal into the fish to ensure it is fully covered. ~Fry in meat dripping or cooking oil - put them in with the skin side upwards first. -Fry until lightly brown, turn and cook the other side. -It should take 5-7 minutes. -Drain the fish on kitchen paper (paper towels).
*Modern books suggest serving with lemon and parsley - old Scots would not have known such refinements!
**Trout in Oatmeal with Parsley Butter**:
In bygone days trout from the rivers could be there for the taking. Just as coating herring from the sea in oatmeal was common, trout could be treated in the same way. The parsley butter is a more modern addition.
Ingredients:
2 large trout, skinned Small quantity of milk ¼ cup of fine oatmeal ¼ cup cooking oil
*Parsley Butter Ingredients:
2/3 oz of butter 3 tsp lemon juice 1 spring onion, finely chopped 1 tbsp fresh parsley, finely chopped ¼ tsp cracked black peppercorns
Method:
-Cut each skinned fillet of trout into four equal size pieces. -Brush each portion with milk and coat with the oatmeal. -Place the trout on a tray, cover with plastic wrap and place in the refrigerator for twenty minutes. -Warm the butter slightly to soften it and mash with a fork. -Add the lemon juice, peppercorns and chopped spring onions and mix well. -Add the parsley and mix again. -Form into a log shape and cut into rounds. -Add the trout to some heated oil in a non-stick frying pan and cook each side for two minutes or until the oatmeal has become golden.
*Serve with the parsley butter.
**Scallop Stew**:
*This scallop recipe would traditionally be served as a supper dish but can easily be made into a main meal with the addition of some accompaniments such as a potato dish and some vegetables.
Ingredients:
12 fresh scallops 6 tbsp dry white wine ¼ pint of water salt & pepper Sauce Ingredients: 1½ oz butter 1 small finely chopped onion 1 tbsp plain flour 5 tbsp fresh single cream 1½ oz breadcrumbs 2 oz Scottish cheddar cheese (grated)
*~Method:
-Grease (butter) an oven proof dish. -Chop the scallops into quarters and place in a pan, covering with the wine and water. -Season this and bring to the boil. -Simmer for approx 8-9 minutes. -Strain the scallops but KEEP the liquid in a fresh clean jug.
~Melt the butter into a different pan and gently fry the onion until they are transparent. -Stir in the flour and cook for about one minute. -Into this mixture pour the fish juice which you have kept, bring this to the boil and simmer for 3 minutes. -Then add the scallops and the cream and reheat WITHOUT boiling. -Transfer to the oven proof dish and sprinkle with the breadcrumbs and cheese (which should be pre-mixed together). -Brown this under a hot grill and serve immediately
**FISH N' CHIPS**:
Ingredients:
3 lbs white-flesh fish, boneless (cod, snapper, haddock) 1 cup lemon juice 1 tbsp Worcestershire sauce ¼ tsp salt ¼ tsp white pepper 2 tbsp vegetable seasoning Batter (recipe follows) Chips (French fries), fresh cooked Malt vinegar
Method:
-Cut fish into fingers about 2 ounces each. -Place in a glass or stainless steel pan. -Mix lemon juice with Worcestershire sauce, salt, pepper, and vegetable seasoning. -Pour over fish and marinate in refrigerator for 1 hour, turning every so often to coat fish. -Remove fish from marinade -Drain -Dip in batter and deep fry in hot oil for about 5 minutes, turning to brown both sides, if necessary. -Remove from oil and drain on paper towels. -Serve with chips and malt vinegar.
*BATTER:
¾ cup cornstarch 2 2/3 cups flour 1 tsp salt 3 tsp sugar ½ tsp white pepper 1¾ cups water 2 egg yolks 1/3 cup flat beer 2 tsp baking powder
Method:
-Mix cornstarch, flour, salt, sugar, and pepper. -In a separate bowl, beat water, egg yolks, and beer together with a whisk and slowly add dry ingredients. -Continue to mix with whisk until mixture is smooth. -Stir in baking powder. -Makes enough batter to coat 3 pounds of fish.
*CHIPS
-6 medium potatoes -Cooking Fat or Oil -Salt -Wash and peel potatoes -Slice potatoes lengthwise 4 or 5 times, -Slice again into strips 4 or 5 times.
~Deep fry in fat or oil until brown -Chips should rise near the top when they are done. -Salt to taste.
**BREADS & ROLLS**:
**ABERDEEN ROLLS**:
*Aberdeen Rolls have a very similar appearance to French Croissants and in some ways a similar texture. However, that is where the similarity ends as the taste is completely different. Whilst they are known as Aberdeen rolls (sometimes "butteries") you will find, if you visit anywhere in the Northeast of Scotland them on sale in every bakery, corner shop and supermarket. Rolls are roundish, about 10cm across and slightly higher in the center than at the edges. They are golden to dark brown in color, can be either crispy or soft but must be slightly salty. They also have a very high fat content which is largely butter (hence the name buttery) with some lard. Ingredients: These qualities will make about 16 rolls.
Ingredients:
1 lb of plain flour. 6 oz butter. 4 oz lard. 1 heaped tsp of salt. 2 heaped tsp of sugar. ½ oz fresh yeast. ¼ pint of tepid water.
Directions: *Yeast breads ought to be made under warm conditions to allow the yeast to raise the dough and therefore make the rolls under warm conditions.
-Sieve the flour and salt into a large bowl and place to one side for a moment. -Mix the fresh yeast, sugar and a little of the tepid water together and add to the bowl of flour. -Then mix the ingredients together with enough water to make a smooth firm dough. -Transfer this dough to a well floured surface and knead well for about five minutes. -Place the dough back into the bowl, cover with a warm slightly damp cloth and set aside in a warm place for about an hour to allow the yeast to expand the dough to about double its original size.
~While the dough is rising, mix together the butter and lard to form a light creamy mixture.
-When the dough has risen knead it again. -Roll it out on a floured surface and then spread it with a third of the butter\lard mixture. -Sprinkle lightly with flour. -Fold the dough in three and roll it out again. -Repeat the procedure twice more. -Roll out the dough quite thinly and cut into squares. -Bring the four corners of each square to the center, shape them into rounds. -Flatten slightly with hand - do not over handle the dough. -Place the uncooked rolls onto a floured and warm baking tray. -Leave them in a warm place to rise for about half an hour to 40 minutes.
*Bake the rolls in a hot oven 400°F for about 15-20 minutes until golden brown and crispy on both sides.
*The rolls can be eaten warm (absolutely fabulous) or set aside until they are cool and stored. Rolls can be made in a large batch and subsequently frozen for later use. It isn't recommended to defrost the rolls in a microwave oven as it is difficult to time it just correctly so that the rolls don't become limp and the fat content over-heated and sizzling.
*Aberdeen rolls can be eaten dry (without anything spread on them), spread with butter or spread with jam/ marmalade etc.
2 scant tsp active dry yeast (or less than 1 package) 2/3 cup lukewarm milk (whole is best) 2/3 cup water 2 tsp salt 3 cups unbleached flour, plus extra for finishing
~Method:
-Dissolve the yeast in the milk and water in a medium bowl. -Sift the salt with the flour into a large bowl. -Pour the well-mixed wet mixture into the dry mixture and stir. *-If this dough is too stiff, add a little more milk. -Turn out onto a floured board and knead lightly. -Place dough in an oiled bowl, cover with a clean towel, and let rise in a warm place for about 1½ hours. *-Flour a baking sheet. -Punch down the dough and divide it into 8 or 9 portions. -Form these into ovals, and set them on the baking sheet, leaving as much room as possible between them. -Cover with plastic wrap touching the dough to prevent a skin from forming and let them sit for 15 minutes to rise again.
~Preheat the oven to 425°F.
-Brush the tops and sides of the baps with milk, then sprinkle with flour. -With a floury finger, make a deepish impression in the center of each bap.
~Bake on the center shelf of the oven for 15 to 20 minutes, or until puffed and just golden.
*More flour can be sifted over the finished baps if desired. Serve warm. Yield: 8-9 rolls.
**Brown Bread**(From Laura's-Recipes.com):
~Ingredients:
3 lb Brown flour (Whole Meal Flour) 1 tbsp salt ½ oz dried yeast or (l oz) fresh yeast. *(If using fresh yeast, cream with ½ tsp of the measured sugar. Stir in half the tepid water and use immediately.) 1½ pints tepid water 1 oz lard 1 tsp caster sugar
~Method:
-Dissolve ½ tsp of the measured sugar in ½ quantity of tepid water. -Sprinkle dried yeast on top and leave until frothy (approx 10 minutes). -Sieve flour and salt in large bowl and rub in lard. -Dissolve remaining sugar in rest of water. -Dough up ingredients and yeast mixture. -Turn on to lightly floured board. -Knead thoroughly for about 10 minutes until smooth and elastic. -Place in large bowl,cover and leave in warm place until double in size. *This will take approx 1-2 hours. *The dough should then spring back when pressed with finger. -Turn dough on to lightly floured board, flatten firmly to knock out air bubbles, and knead lightly. *-Divide dough into four pieces. -Flatten each piece into rectangle, width of loaf tin. -Fold in three and place in greased (8 in x 4 in) loaf tin with seam underneath. -Cover loaves and leave in warm place until dough is just above top of each tin.
~Bake: 425°F 40-50 mins or until brown
Makes 4 x 1 lb loaves
**Scones**(From Laura's-Recipes.com):
*~Scones (from the Gaelic word "sgoon" and rhymed with "gone" not "bones") are a favorite in Scotland (and elsewhere). The recipe below is for what are known as rich white scones. These can form the basis of many varieties including sultana scones, treacle scones and jam scones.
Ingredients:
2 cups of self raising flower (Or "all-purpose" flour with 3 teaspoons baking powder in North America) 1 oz of butter or margarine. ¾ cup sour cream 1 beaten egg Pinch of salt
*Method:
~Preheat the oven to 400°F. -Sift the dry ingredients together and then rub in the butter. -Pour in the sour cream and then the beaten egg in the center of the mixture and mix to obtain a soft elastic dough. -Turn out onto a floured surface and roll out to about ½ inch thick. -Prick over with a fork and cut into small rounds with a cutter about 1½ inches in diameter.
~Bake in the preheated oven for 10-15 minutes.
*Scones are delicious if served warm. Cut in two and spread with butter and/or jam (preserves) to add even more flavor and moisture.
**Scots Crumpets**(From Laura's-Recipes.com):
*These are soft pancake-like fare but made larger and more thinly than pancakes. They can be spread with butter and/or jam and they are traditionally rolled up before eating. The quantities below will make about 16 crumpets
*~Ingredients:
8 oz plain flour (2 cups all purpose flour) 2 tbsp caster sugar/fine granulated sugar Pinch of salt 2 large eggs, separated into whites and yolks 2 tbsp melted butter 15 oz milk- a pint in the US is 16 fluid oz; a UK pint is 20 fluid oz. ((Note: American tbsp hold 14.2ml compared to UK 17.7ml))
*Method:
*Beat the egg yolks and blend in the sifted flour, sugar, salt. -Add in the melted butter and milk to make a thin batter about the consistency of thin cream. -Beat the egg whites to the soft peak stage and quickly add to the batter, folding with a knife or metal spoon. -Heat a lightly greased griddle or a frying pan and pour in large spoonfuls of the batter. -Each crumpet should spread thinly to about 4/5" in diameter and you may have to roll the pan to achieve this. -When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side. -Keep them warm by stacking on a clean tea towel and eat soon after.
**BEVERAGES**:
**Whiskey Punch**:
*This is a recipe which clearly contains alcohol namely scotch whiskey. The Punch can be made either hot or cold.
*~Ingredients for Hot Punch: 1 bottle of whiskey (Blended is better-don't waste good malt!!) 1 lb of lump/cube sugar 2 pints of freshly made, hot, milkless tea One thinly sliced lemon
*Method for Hot Punch:
-Heat but do not boil the whiskey (Dangerous and stupid). -Pour the hot tea over the sugar and lemon and stir with a silver spoon until all the sugar has dissolved. -Add the warm (but not boiling) whiskey. -Flame and serve.
*Ingredients for Cold Punch:
2 pints boiling water ½ lb of lump/cube sugar 1 bottle of whiskey (again use blended) 3 lemons A few leaves of mint
*Method for Cold Punch:
-Use a sharp knife to remove the yellow rind (not the white pith) from the lemons before squeezing out the juice. -Place the peel, juice, mint and sugar in a large jug. -Add the boiling water. -Stir until the sugar has dissolved. -When it is cold, remove the lemon peel and mint and add the whiskey. -Chill before use. -Add some thinly sliced soft fruit before serving from a punch bowl.
**GAELIC COFFEE**:
Ingredients:
¼ oz. Irish Whiskey ½ oz. Irish Cream Liqueur ½ oz. Creme De Cacao (dark) 1 tsp. sugar Whipped Cream (preferably 35% cream which you whip yourself) Brew the coffee of your choice
Method:
-In an Irish Coffee glass, add one teaspoon of sugar. -Pour in Irish Whiskey, Irish Cream Liqueur, Creme De Cacao. -Fill glass with coffee until almost full (put a spoon in the glass before pouring the coffee to avoid breaking it) -Stir well and top with whipped cream.
*You can also add a little green Creme De Menthe on top of the whipped cream for color.
**Christmas Egg Nog**:
Ingredients: 6 eggs separated 1 cup fine sugar 5 cups Creamy milk 1¼ cups Whiskey grated nutmeg to taste
Method:
-Beat the egg yolks with sugar until there is no grittiness in the mixture. -Stir in the milk and whiskey. -Whisk egg whites until frothy and beginning to stiffen (not too dry ) -Fold gently into first mixture. -Turn the egg nog very carefully into a punch bowl, to settle. -Add a light sprinkling of grated nutmeg.
~Serve in small punch glasses.
**Whiskey &/or Drambuie Cocktails**:
Some people might say that Drambuie on its own is the perfect drink but others feel it necessary to add other flavors to the recipe (said to have given by Bonnie Prince Charlie to members of the Mackinnon clan who helped him to escape after the defeat at Culloden in 1746). So, here are a few cocktail recipes, which include Drambuie, Scotland's liquid gold, and Whiskey. *~*Be warned! Some of these pack a real punch! It is suggested that blended whiskey is used - it's a waste to use good malt! Don't be too concerned about "centiliters" or "milliliters" or "tablespoons" - just use the same measures for each liquid ingredient.
~**A Round Of Drink**~:
In the old days, the manner of drinking used by the chief men of the isles was called in their language 'Streak', i.e., “A Round.” The company sat in a circle, the cup-bearer filled the drink round to them, and all was drunk out, whatever the liquor was, whether strong or weak. They continued drinking sometimes twenty-four, sometimes forty-eight hours. It was reckoned a piece of manhood to drink until they became drunk, and there were two men with a barrow attending punctually on such occasions. They stood at the door until some became drunk, and they carried them upon the barrow to bed, and returned to their post as long as any continued fresh, and so carried off the whole company one by one as they became drunk.
**Auld Nick**:
Each drink has: 50% whiskey, 25% Drambuie 12.5% of orange juice 12.5% of lemon juice.
**Deansgate**:
One measure of Drambuie, One measure of lime juice Two measures of white rum.
**Ecstasy**:
Equal measures of Drambuie, cognac and French Vermouth.
**Highland Fling**:
Mix two measures of whiskey to one of Italian Vermouth and add two dashes of orange bitters. Serve with an olive.
**Flying Scotsman**:
Mix three glasses of whiskey 2½ glasses Italian Vermouth 1 tbsp bitters 1 tbsp of sugar syrup.
**Hilton Fling**:
Mix a measure of Dubonnet with half a measure of Drambuie. Add a dash of orange bitters and a slice of orange.
**Rusty Nails**:
Mix a measure of Drambuie to a measure of whiskey and stir well.
**Manor Punch**:
Mix a measure of whiskey, Martini and a dash of Drambuie and serve with a cherry. You decide whether to shake or stir...
**Rob Roy**:
Mix a measure of whiskey and Martini and add two dashes of Angostura bitters.
**Robbie Burns**:
Measure of whiskey mixed with Martini and three dashes of Benedictine.
**Prince Charlie**:
Equal measures of Drambuie, Cognac and lemon juice.
**Flora Macdonald**:
Mix a measure of Drambuie and dry gin to two measures of French Vermouth. Wow!
**Whiskey-Mac**:
The classic cocktail of equal parts whiskey and green ginger wine or one part wine to two of whiskey. Mix by holding the bottom of the glass and gently shaking.
**Highland Milkmaid**:
Using a spoon, gently add cream to the top of a generous serving of whiskey.
**Isle of Skye**:
Equal measures of Drambuie, gin and lemon juice.
**Scottish Sparkle Punch**:
In a jug mix: 1 bottle of dry white wine, 2/3 of a cup of Drambuie The juice of a lemon Chill Just before it is to be used, add a bottle of chilled sparkling wine and two cups of lemonade. Add plenty of ice before serving.
**Tam O' Shanter**:
3 glasses of whiskey, 2 glasses French Vermouth, half a glass of orange juice. Shake well, add a little nutmeg and serve with an olive.
**Aftershock**:
Ingredients: (Keep in mind that little note about measure above)
1 part Johnnie Walker Black whiskey 1 part Irish whiskey 1 part Drambuie 1½ part Kahlua
Shake with ice and strain over ice.
**Christmas Pudding**:
Ingredients: 100 ml Southern Comfort 100 ml Drambuie 500 ml Guinness stout
Add Southern Comfort and then Drambuie in a large goblet. Top up with draught or chilled Guinness.
**Cumulus 1**:
Ingredients:
3 cl Drambuie(cl = centiliter) 1½ cl Tia maria 1 cl Cream 1 Egg yolk 2 tsp sugar Shake well with ice. Serve in frosted glass and sprinkle with powdered coffee or nutmeg.
**Dancing Leprechaun**:
Ingredients:
1½ oz Irish whiskey ¾ oz Drambuie ¾ oz Lemon juice Ginger ale Twist of Lemon peel Shake with ice. Strain into glass with ice cubes. Add a twist of lemon.
**Jack Frost**:
Ingredients:
2 tbsp Jack Daniels 1 tbsp Drambuie 1 dash Grenadine ¼ cup Sweet and sour mix ¼ cup Orange juice Combine all the ingredients over ice in a glass.
**Kiltlifter**:
Ingredients:
1½ oz single malt Scotch 1 oz Drambuie or Glayva 2½ oz Rose's Lime Juice Shake gently and pour over ice in old fashioned glass.
**Loch Lomond**:
Ingredients:
2 oz Scotch whiskey ½ oz Drambuie ½ oz Dry Vermouth 1 twist of Lemon peel In a mixing glass half-filled with ice cubes combine the Scotch, Drambuie, and vermouth. Stir well. Strain into a cocktail glass. Garnish with the twist of lemon peel.
**Suitor**:
Ingredients:
1 cl Drambuie(cl = centiliter) 1 cl Orange liqueur (maybe Gran Marnier) 1 cl Bailey's Irish cream 2/3 cl Milk Pour in order.
Mix all ingredients in a shaker. Serve with straw and ice cubes and put a cocktail umbrella beside the straw on the glass.
**Warm Woolly Sheep**:
Ingredients:
1 measure Scotch whiskey 1½ measure Drambuie Fill with warm Milk Mix Scotch and Drambuie, top with warm milk.
**Scottish Recipe's weights, measures, conversion and meanings:**
Recipes are often written in the standard weights and measures of their originating country. The following is a list of commonly used terms. The list is by no means comprehensive but should be able to answer most questions. Measurements are shown first, Ingredients are further down the page, followed by cooking utensils and methods. -------------------------------------------------------------------------------- *Measurements (British, metric and US)* 4 ounces flour = 125g = One cup 8 ounces flour = 250g = Two cups 4 ounces oatmeal = 124g = One cup (scant) 4 ounces butter and other fats, including cheese = 125g = One stick 8 ounces butter and other fats, including cheese = 250g = One cup 7 ounces caster/granulated sugar = 200g = One cup 8 ounces caster/granulated sugar = 250g = One and a quarter cups 8 ounces meat (chopped/minced/ground) = 250g = One cup One ounce (1oz) = One rounded tablespoon One tablespoon of liquid = 3 teaspoons One teaspoon liquid = 5ml One tablespoon liquid = 15ml 8 tablespoons = 4 fluid ounces = 100ml = Half cup 8 fluid ounces = 250ml = One cup (Half a US pint) Half pint/10 fluid ounces = 300ml = One and a quarter cups (scant) Three quarters of a pint/15 fluid ounces = 450 ml =Two cups (scant) or one US pint One pint/20 fluid ounces = 600ml = Two and a half cups Ingredients Bacon rashers = Bacon slices Bicarbonate of soda = Baking soda Biscuits = Crackers/cookies Broad beans = Lima beans Cake mixture = Cake batter Caster sugar = Granulated sugar Celery stick = Celery stalk Chipolata sausages = Cocktail sausages Cornflour = Cornstarch Chips = French fried potatoes Creamed potatoes = Mashed potatoes Crisps = Potato chips Demerara sugar = Light brown sugar Dessicated coconut = Flaked coconut Digestive biscuits = Graham crackers Double cream = Whipping cream Essence = Extract Farls = Quarters Fats = Shortening Flaked almonds = Slivered almonds Frosting sugar = Powdered sugar Glace = Candied Golden syrup = Light corn syrup Hough = Shank of beef Icing = Frosting Jam = Preserves Mince/minced beef = Ground beef Mixed spices = Allspice Nub of butter = Pat of butter Ratafia biscuits = Almond flavored cookies/dried macaroons Salt beef = Corned beef brisket Self raising flour = All-purpose flour with baking powder Single cream = Light cream Soft brown sugar = Light brown sugar Spring onion = Scallion/green onion Stewing steak = Braising beef Stoned raisins = Seedless raisins Strong plain flour = Unbleached white flour Sultanas = Seedless black raisins Treacle = Molasses Wholemeal = Wholewheat
*Utensils and Methods*
Ashet = Meat dish Baking tray = Cookie sheet Case = pie shell Fry = Pan Fry (with fat) Frying pan = Skillet Girdle = Griddle Grate = Shred Greaseproof paper = Vegetable parchment or waxed paper Grill = Broil Jelly bag = Layers of cheesecloth Knead = Punch down Knock Back = Punch down Large pot = Dutch oven or a deep cooking utensil with a tight fitting lid Liquidizer = Blender Mince = Grind Polythene = Plastic wrap Pudding cloth = Cheesecloth Roasting tin = Roasting pan with rack Sandwich tins = Round-layer pans Sieve = Sift Tartlet tin = Muffin pan Vegetable mill = Food mill Whisk = Beat/whip
The Scottish pint of liquid measure comprehends four English measures of the same denomination.
*Traditional Scots Foods*
A Glossary:
-Arbroath - smokies -Smoke-cured fish, unlike Finnan haddock, they need no more cooking. They are gutted with the heads removed, though kept closed, and are smoked in pairs. -Bannock - Cake or bread baked from barley flour or oatmeal; formerly cooked with no raising agent. -Bashed means Mashed. -Bawd means Hare. -Black Bun - Spiced cake wrapped in a short pastry dough. -Bree means Soup. -Bridie - Pastry casing for meat filling, traditionally flavored with beef dripping. -Brose - Oatmeal or barley cooked with milk or water from the vegetables or meat. -Chappit tattles - Mashed potatoes. -Clabbie dubhs - Derived from the Gaelic, this shellfish’s name translates as ‘big black mouth’. Otherwise known as horse mussels. -Clapshot - Potatoes and turnips. -Clootie dumpling - A fruit dumpling boiled in a cloth (‘cloot’), often made with oatmeal instead of breadcrumbs. -Cock-a-leekie - Chicken and leek soup -Collops - Thin slices of meat, usually from the leg. -Cranachan - Whiskey, heather honey, toasted oatmeal and soft-fruit pudding. -Crappit heids - Haddock heads stuffed with fish intestines and boiled in fish stock. -Crowdie means Cottage cheese. -Cullen skink - Soup of Finnan haddie with milk and potatoes. -Dundee cake - Whiskey-flavored fruit cake studded with almonds. -Edinburgh rock - Pastel-colored, crumbly candy sticks. -Finnan haddie - Smoke-cured haddock with no added dye; the fish are gutted, heads removed and split open. -*Haggis The classic haggis recipe was given in The Simpsons by Willie the Grounds-keeper as follows: ‘Chopped heart and lungs, boiled in a wee sheep’s stomach! Tastes better than it sounds!’ -Held (as in Potted held) - Head, usually of a sheep. -Hough means Shin of beef. -Mealy pudding - Black or white puddings made from animal intestines. -Neep means - Turnip (swede or rutabaga). -Partan means Crab. Porridge - Oatmeal boiled in water. -Potted means molded, set and jellied. -Rumbledethumps - Mixed potatoes, onion and cabbage, topped with cheese and grilled. -Selkirk bannock - Rich, fruit, yeasted bannock. -Shortbread - Baked, plain, short biscuit made of flour, butter and sugar in 6-4-2 proportions. -Skink - A soup of vegetables boiled in a beef stock. -Skirlie - Onion and oatmeal fried with dripping. -Sloke means Laverbread. -Spoots means Razor fish. -Stovies - Potatoes cooked au gratin. -Sugar-ally means Liquorice. -Tablet - Candy made of condensed milk, butter and sugar; harder than fudge but crumblier than toffee.
