Scottish Recipes

Colcannon

The Ingredients:
4 Medium Potatoes, peeled and boiled
3 Tablespoons Butter
1/2 teaspoon Sea Salt
1/8 teaspoon Black Pepper
1/4 cup Milk
2 Tablespoons Sour Cream
8 ounces Kale or one small head of cabbage, steamed and chopped
1 Tablespoon Onion, grated

The Directions:
Cook potatoes.
Steam kale or cabbage and chop.
Mash potatoes with butter, salt, pepper, milk and sour cream until light and fluffy.
Stir in chopped kale or cabbage and grated onion.
Serve at once.

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Shortbread

Scotland is famous for its shortbread, which goes back to the Roman occupation . It was a traditional marriage cake that was broken over the head of the bride to assure fertility. The use of rice flour or corn starch guarantees a light and fragile consistency-and keeps the bride from harm. It was probably originally made with honey as a sweetener. When shaped into Petticoat Tails, these traditional Scottish biscuits date back beyond the 12th century. The triangles fit together into a circle and were the same shape as the pieces of fabric used to make a full-gored petticoat in Elizabethan times. The biscuits got their name because in those days the word for a pattern was a ‘tally’, and so the biscuits became known as ‘petticote tallis’.

Ingredients
½ cup unsalted butter, softened
¼ cup granulated sugar, plus extra for dredging
¾ cup all- purpose flour
¼ cup rice flour or corn starch

In a medium bowl, cream the butter and sugar together until pale and fluffy. Sift the two flours together twice to incorporate air to lighten the biscuit. Gradually stir the sifted flour into the butter mixture. Draw the mixture together and press into an 7 inch round tin. Prick well all over and pinch up the edges with a finger and thumb. Mark into 8 triangles with a sharp knife. Bake at 325°F for about 40 minutes, until pale straw in color. Leave in the tin for 5 minutes, cut into 8 triangles, then dredge with sugar. Remove from the tin when cold. Store in an airtight container. Lasts for a long time if not eaten immediately.

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The Food ways of Scotland have been influenced in many ways over the centuries by a variety of outside forces. The Romans, after hopelessly skirmishing with local clans for decades, gave up the fight, built Hadrian’s wall, and settled down to enjoy life in Lowland Scotland and add to the local cuisine. The Romans brought herds of beef cattle and a love for lentils with them! The Vikings added rutabagas to the Scottish dinner table and the potatoes came from the New World. When the Scots reached the backcountry of America, they began to drink hard cider and make wild game, especially venison, into an important part of their diet.

Roman Beef, Barley, And Lentil Stew

The Ingredients:
8 oz. stew beef, cut in cubes
1 tbsp. butter
2 oz. pearl barley
3 oz. red lentils
2 leeks

The Directions:
Sea salt to taste
Place the barley and lentils in a pot and cover with water. Leave to soak preferably overnight.
In a large covered cast iron pot, melt the butter and then brown the beef in it. Chop up the leeks (including green stems) and sauté with the beef, add salt. Add soaked barley and lentils. Add water to cover. Simmer the stew gently, with the lid on, for about one hour. Serves 8.

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Haggis
The Haggis is a very old, traditional Scottish dish that combines meats, spices and oatmeal. A traditional recipe for The Haggis would involve the boiled and minced liver, lungs and heart of a sheep mixed with chopped onions, toasted oatmeal, salt, pepper, and spices. The mixture would then be stuffed into the cleaned sheep’s stomach, sewn up, leaving enough room for expansion to avoid an explosion, and then boiled.

WAIT! DON’T GO!

We have an updated version of The Haggis for you prepared with modern techniques that just may tickle your culinary fancy. And rather than using a sheep’s stomach you can prepare The Haggis in a bowl or use the same type of casing most commonly used to make breakfast sausage. Ask your butcher if they will sell you sausage casing. Go ahead, be adventurous-you just might like it!

INGREDIENTS
1/2 lb minced lamb shoulder
1/2 lb minced beef
6 oz beef suet
1/2 lb beef liver
1 cup oatmeal
1 cup stock (reserve this from the boiled meat)
2 finely chopped onions
1/2 tsp grated nutmeg
1/4 tsp ground mace
1/4 tsp of cayenne pepper
1/4 tsp ground coriander
Sea salt and black pepper to taste.

METHOD
Preheat oven to 250-300 F
Place the liver in cold water, bring to a boil and allow the liver to boil for 5 minutes. Let cool
Chop the liver with the onion as finely as you can
Boil the remaining meat in a large stock pot for approximately one hour. Let cool
Reserve the stock
Meanwhile, toast the oatmeal in a saute pan shaking constantly to be sure all toasts equally and doesn’t burn.
Chop all the meats finely.
Mix all the ingredients including the reserved stock
Transfer to a well greased oven-proof glass bowl and cover with a layer of foil or parchment paper.
Place in a baie marie (a water bath) using a pan large enough to accommodate the bowl and add warm water to come 3/4 of the way up the bowl. Check from time to time to replenish the water level.
Cook for 3 hours.
To serve, cut open the casing, if you are using one, and spoon out the filling.
Serve with neeps and tatties. (Turnips and potatoes mashed together with butter)

Courtesy of Deborah Keegan
The Scoop

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