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Traditional Scottish Recipes

Abernethy Biscuits

Surprisingly, Abernethy biscuits do not get their name from the town in Perthshire but from a

Dr Abernethy who suggested the addition of caraway seeds and sugar to plain biscuits. And of

course a "biscuit" in America is a "cookie"!

Ingredients: 8 oz plain flour

3 oz caster sugar (granulated will do)

3 oz butter

Half a level teaspoon baking powder

Half a level teaspoon of caraway seeds

One tablespoon milk

One standard egg

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, 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 375F/190C/Gas Mark 5 for ten minutes until golden brown. After they have

cooled, store in an airtight tin (unless you can't resist eating them all immediately!)

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Apple Butterscotch Pie

Butterscotch is a brittle sweet (candy) made from sugar and butter which has long been

popular. This pie is not brittle - but it's just as tasty and has meringue on top!

Ingredients:

A 22cm/9" pastry lined flan case

Eating apples to fill the flan case completely

3 ounces (100g or scant ½ cup) demerara (light brown) sugar

4 ounces (125g or two-thirds cup) granulated sugar

2 tablespoons plum jam

2 level tablespoons flour

2 tablespoons cream

3 eggs (one complete and two egg whites)

Small pinch of salt

Method: You can use a ready-prepared pastry flan case or make your own (see the flan case recipe page).

Thinly slice the apples and fill the case completely.

Beat together one egg and one tablespoon of cream. Mix this with the brown sugar, flour and

pinch of salt. Spread this mixture over the apples and bake in a preheated oven at

220C/425F/Gas mark 7 for ten minutes. Then reduce the heat to 180C/350F/Gas mark 4 for a

further 20 minutes or so, until the apples are soft.

Make a meringue topping by placing two egg whites in a dry bowl and beat with an electric

whisk until firm peaks form. Add the white sugar gradually, beating constantly until the mixture

is thick and glossy and all the sugar has dissolved. Spread the plum jam over the apple and then

spoon the meringue over the filling. Swirl into peaks with a fork or flat-bladed knife. Bake for a

further 20 minutes or so until the meringue is lightly golden. Serve cold.

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Apple Scone

There are many different varieties of scone - this one uses finely chopped apple to supply its

flavour.

Main Ingredients: One medium cooking apple

8 oz (250g or two cups) self raising flour (all-purpose flour with baking powder)

½ teaspoon salt

Level teaspoon baking powder

2 oz (60g or ½ stick) butter

2 oz (60g or ¼ cup) castor (fine granulated) sugar

Up to ¼ pint (150ml or half cup) milk

Ingredients for glaze: A little milk

1oz demerara (light brown) sugar

Method: Pre-heat the oven to 200C (400F or Gas Mark 6).

Peel and core the apple and then finely chop. Sift together the flour, salt and baking powder.

Then rub in the butter followed by the sugar and chopped apple and mix. Add milk until you

have a soft but not sticky dough.

Roll out on a floured surface to about ¼" thick and 8" round and mark into 8 wedges. Place on a

greased baking sheet, brush the top with milk and sprinkle with the demerara (light brown)

sugar. Bake in the pre-heated oven at 200C (400F or Gas Mark 6) for 20-25 minutes. Serve

warm with butter.

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Arbroath Toasties

Arbroath is forever associated with smoked haddock, whether the recipe originated there or

not. This recipe also uses egg and tasty cheese.

Ingredients: 6 oz (175g) smoked haddock

6 fluid ounces (175ml or one third of a US cup) milk

½ ounce (15g or 2 tablespoons) plain (all purpose) flour

1 ounce (25g or ¼ US cup) strong, hard, grated cheese

One egg (separated into white and yolk)

Salt, pepper, freshly ground black pepper, to taste

4 slices of buttered toast

Method: Heat the smoked haddock in quarter pint (150ml or two-thirds US cup) of the milk in a saucepan.

Bring to the boil, reduce the heat, cover and cook for about five minutes or until the fish flakes

easily with a fork. Remove the fish with a fish slice and flake.

Mix the flower with the rest of the milk and then stir into the milk in the saucepan. Bring to the

boil and cook for two minutes, stirring continuously until thick. Stir in the cheese, egg yolk and

flaked fish. Season to taste with salt, pepper, freshly ground black pepper, then heat through.

Whisk the egg white until it is stiff and fold in with a metal spoon.

Put the toast on a grill (broiler) rack and spoon the fish mixture onto each slice of toast. Place

under a hot grill until it is lightly browned. Serve immediately.

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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

Two teaspoons chopped onion

One teaspoon chopped fresh parsley

Four tablespoons (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.

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Atholl Brose

There are a number of variations in making this drink which have been handed down over

many generations. The brew is first recorded in 1475 when the Earl of Atholl was attempting

to capture Iain MacDonald, Lord of the Isles who was leading a rebellion against the king.

Hearing that MacDonald drank from a small well, the Earl ordered it to be filled with honey,

whisky and oatmeal. MacDonald stayed sampling the concoction and was captured! Here is

the traditional Atholl Brose, from a recipe made public by the Duke of Atholl some years ago.

Ingredients: 3 rounded tablespoons of medium oatmeal

2 tablespoons heather honey

Scotch whisky

Method: The oatmeal is prepared by putting it into a basin and mixing with cold water until the

consistency is that of a thick paste. Leave for half an hour and then put through a fine strainer,

pressing with a wooden spoon to extract as much liquid as possible. Throw away the oatmeal and

use the creamy liquor from the oatmeal for the brose.

Mix four dessert spoonfuls of pure honey and four sherry glassfuls of the prepared oatmeal and

stir well. (Purists insist on a silver spoon for stirring!) Put into a quart bottle and fill with malt

whisky; shake before serving.

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"Auld Reekie" Cock-a-Leekie Soup

The "Auld Reekie" does not refer to the soup being "smokey" but to the origins of the recipe

in Edinburgh which used to be called Auld Reekie in the days of coal fires. Cock-a-Leekie

soup makes a regular appearance in Scottish kitchens but this variation has a special

ingredient - Scotch whisky! It will, as they say, "stick to your ribs".

Ingredients: 3lb boiling chicken (giblets removed)

3 slices of streaky bacon

1lb shin of beef

2 lb leeks

1 large onion

5 fluid ounces Scotch whisky

4 pints water

1 level tablespoon dried tarragon

Salt and pepper

8 pre-soaked prunes (optional but traditional!)

Method: Mix the whisky, tarragon and sugar in the water. Chop up the bacon and place the chicken, bacon

and beef in a large bowl and pour over the whisky marinade. Leave to soak overnight. Place the

chicken etc in a large soup pot. Chop up the leeks (reserve one) and onion and add to the pot.

Salt and pepper to taste. Bring to the boil, cover and simmer for two hours, removing any scum

as required. Remove the chicken from the pot, remove skin and bones. Chop the meat into small

pieces and return to the pot. Cut up the shin of beef, if required. Add the prunes and the last

chopped leek and simmer for 10 to 15 minutes. It will serve up to eight people.

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Baked Brown Trout

Trout, freshly caught from the river, is a dependable dish to have in Scottish restaurants,

especially in the Highlands. In this recipe the fish cooks in its own juices, with baking foil

keeping it moist. Quantities below are for four people.

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

Method: 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 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.

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Baked Cod and Egg

Egg sauce and cod blend together very well. They have been used in a number of traditional

Scottish dishes. This one is simple to prepare.

Ingredients: 4 cod fillets

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

Method: Butter an oven-proof dish and arrange the cod fillets.

Melt the butter in a pan, add the flour slowly and stir over a low heat. Add the milk gradually,

whisking continuously until it is smooth and creamy. Continue heating over a low heat for 2/3

minutes. Then mix in the eggs, the extra tablespoon of butter, nutmeg and salt and pepper. Stir

well over a low heat.

Pour the egg sauce over the cod fillets and bake for 20 minutes in a pre-heated oven at

375F/190C/Gas Mark 5.

Serve with mashed/creamed potato.

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Baked Salmon with Tarragon

Baking salmon in kitchen foil seals in the juices and flavour of the fish and the tarragon.

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

Method: 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.

Serve with a teaspoonful of thick cream or crème fraîche and fresh vegetables.

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Oatcakes/Bannocks

Oatcakes are a very traditional part of the Scottish diet. They were cooked on a griddle (a flat

iron pot placed over the fire) but nowadays a heavy frying pan is used.

Ingredients 4 oz (125g) medium oatmeal

2 teaspoons melted fat (bacon fat, if available)

2 pinches of bicarbonate of soda

Pinch of salt

3/4 tablespoons hot water

Additional oatmeal for kneading

Method Mix the oatmeal, salt and bicarbonate and pour in the melted fat into the centre of the mixture.

Stir well, using a porridge stick if you have one and add enough water to make into a stiff paste.

Cover a surface in oatmeal and turn the mixture onto this. Work quickly as the paste is difficult

to work if it cools. Divide into two and roll one half into a ball and knead with hands covered in

oatmeal to stop it sticking. Roll out to around quarter inch thick. Put a plate which is slightly

smaller than the size of your pan over the flattened mixture and cut round to leave a circular

oatcake. Cut into quarters (also called farls) and place in a heated pan which has been lightly

greased. Cook for about 3 minutes until the edges curl slightly, turn, and cook the other side. Get

ready with another oatcake while the first is being cooked.

An alternative method of cooking is to bake them in an oven at Gas5/375F/190C for about 30

minutes or until brown at the edges. The quantities above will be enough for two bannocks about

the size of a dessert plate. If you want more, do them in batches rather than making larger

quantities of mixture. Store in a tin and reheat in a moderate oven when required.

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Barley Pudding

Barley crops up in a number of Scottish traditional recipes - from barley bannocks to malt

whisky. Barley provides a distinctive flavour which comes through in this simple recipe.

Ingredients: 8 ounces (225g or a generous US cupfull) barley

3 ounces (75g or one-third cup) currants

3 ounces (75g or one-third cup) raisins

1¾ pints (1 litre 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.

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Beef in Claret

Historically, there has been a long "French Connection" between Scotland and France. As a

result, there has always been a fair amount of gastronomic interplay between the two

countries. In particular, French wine, especially claret, was imported and used in cooking as

well as being consumed in large quantities. Here is a recipe combining home produced beef

with French claret.

Ingredients for the trimmings: 5 oz (150g) lean bacon

6 to 8 small, young onions

14oz (400g or two cups) chopped button mushrooms

Ingredients for the meat: 3lb (1½ kg or six cups) stewing steak

4 tablespoons oil

5 cloves of garlic, crushed

2 tablespoons flour

1 bottle of fruity young claret (Burgundy or Beaujolais)

Salt and freshly milled black pepper

1 teaspoon sugar

Bunch of fresh herbs

Method: Cook the bacon in a frying pan until it is lightly brown. Add the onions and cook uncovered for

roughly ten minutes. Then add the mushrooms, stir, cover and cook gently for a further ten

minutes.

Preheat the oven to 300F/150C/Gas Mark 2

Cut the stewing steak into cubes roughly 1½" (4cm) square. Heat the oil in a frying pan and

brown the cubes of meat. Place in a casserole, add the garlic and sprinkle the flour over the meat.

Place in the oven uncovered for 15 minutes to continue the browning process. Stir from time to

time.

Add wine, light seasoning and herbs. Cover and simmer for 3 hours or until the meat is tender.

Remove from the oven and stir in the trimmings. Heat for a further five minutes and serve with

boiled potatoes sprinkled with chopped parsley. If you have another bottle of Burgundy or

Beaujolais to drink with the meal - so much the better!

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Black Bun

This is a traditional recipe for a treat which is often eaten at the end of the year at Hogmanay.

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: 12 oz plain flour (3 cups)

3 oz lard (6 tablespoons)

3 oz butter or margarine (6 tablespoons)

(Note that if you don't want to use lard, increase the butter/margarine by an equivalent amount)

Pinch of salt, half teaspoon baking powder , cold water

Ingredients for Filling: 1 lb seedless raisins (2¾ cups)

1 lb cleaned currants (2¾ cups

2 oz chopped, blanched almonds (Third of a cup)

2 oz chopped mixed peel (¼ cup)

6 oz plain flour (1½ cups)

3 oz soft brown sugar (Third of a cup)

One level teaspoon ground allspice

Half level teaspoon each of ground ginger, ground cinnamon, baking powder

Generous pinch of black pepper

One tablespoon brandy

One large, beaten egg

Milk to moisten

Method: Grease an 8-inch loaf tin. Rub the fats into the flour and salt and then 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 and bind them together using the brandy and almost all the egg and 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 centre 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 325F/160C/Gas Mark 3 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.

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Brandy Wafers

The close historical relationship between Scotland and France meant that brandy was a well

known alcoholic drink in the home of whisky. It was only after the Union of the Parliaments

in 1707 that Portuguese port became more widely known.

Ingredients: 2 ounces golden syrup (Light corn syrup is the nearest US equivalent)

2 ounces butter

2 ounces flour

2 ounces caster sugar (Fine granulated sugar)

Half teaspoon brandy

Half teaspoon ground ginger

Method: Preheat the oven to 450F/250C/Gas Mark 8 and grease a baking sheet. Melt the butter, syrup and

sugar over a gentle heat and then stir in the flour, ginger and brandy. Keep stirring for about five

minutes. Drop small teaspoonsfuls onto the baking sheet, keeping them well apart. Bake for five

minutes or until they are a pale golden brown. Using the greased handle of a large wooden

spoon, roll the wafers round the handle while they are still hot - take care not to burn yourself!

Allow to cool before use. They are excellent on their own or sticking out of ice cream.

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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.

Ingredients: One pound plain chocolate

One pound of butter or firm margarine

One pound broken mixed biscuits

Half pound chopped mixed roasted nuts

One teaspoon vanilla a essence (extract)

Method: Melt the butter and chocolate together and stir. Mix in the well broken biscuits, nuts and

essence/extract and 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).

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Butterscotch

That sweet tooth for which Scots have a reputation means that there are many traditional

confectionary recipes. But quite why a brittle sweet (candy) made from butter and sugar

should be named "Scotch" is lost in the mists of time.

The ingredients below will make about one pound (450g) of butterscotch.

Ingredients: One pound (500g or 2½ cups) granulated sugar

Quarter pint (150ml or two-thirds of a cup) water

3 ounces (90g or ¾ stick) unsalted (sweet) butter

One teaspoon (5ml) lemon juice

Quarter teaspoon (1.5ml) cream of tartar

Quarter teaspoon (1.5ml) vanilla essence (extract)

Oil for greasing a baking tin (pan)

Method: Well oil an 11" x 7" (28cm x 18cm) shallow baking tin (pan). Put the water and lemon juice in a

heavy-based saucepan and heat until slightly warm. Stir in the sugar and continue to heat gently,

stirring with a wooden spoon, until all the sugar has been thoroughly dissolved. Don't allow it to

boil.

Stir in the cream of tartar and bring to the boil to 115C/242F on a sugar thermometer (or until a

teaspoonfull of the mixture forms a soft ball when it is dropped into a cup of cold water.

Remove from the heat and beat in the butter. Return to the heat and boil to 138C/280F or when a

teaspoon of the mixture forms a thin thread when dropped into a cup of cold water. (The thread

will bend and break when pressed between the fingers)

Remove from the heat and beat in the vanilla essence (extract). Pour into the oiled tin and leave

until it is almost set. Then mark into small rectangles with a knife. When it is completely set,

break into pieces and store in an airtight container.

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Caledonian Cream

Here is a refreshing dessert which uses marmalade, a popular ingredient in Scottish cooking

since its invention in Dundee in 1797.

Ingredients for the cream: 4oz cream cheese (about half a cup)

4 fluid ounces double cream (about half a cup)

1 tablespoon marmalade (thick, bitter marmalade is suggested but use what you have)

2 tablespoons brandy or rum

2 teaspoons lemon juice

Sugar to taste

Ingredients for base: 4 oranges, segmented and the pith removed

Method: Blend all the ingredients for the cream in a liquidiser till smooth. Place the oranges in four long-

stemmed glasses and, if you want, add a teaspoon of brandy (or rum) to these. Add the cream on

top. Garnish with some orange zest (boil for a few minutes in water to reduce the bitterness).

Serve chilled.

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Caramel Shortbread

Caramel Shortcake is often called "Millionaires' Shortbread" - presumably because it is so rich. I

have to confess this is one of my favourites when eating out anywhere which has "home baking"

on the menu.

Ingredients (Biscuit Base): 8oz (200g or two US cups) plain flour

6oz (150g or 1½ US sticks) margarine

30z (75g or half US cup) caster (fine white) sugar

Ingredients (Filling): 2oz (25g or ½ US stick) margarine

2oz (25g or between a ¼ and a ½ US cup) soft brown sugar

A large tin of condensed milk

Ingredients (Topping): 8oz (200g or one US cup) light brown chocolate

Method: Rub the margarine and flour together in a bowl until you have a mix which is similar to

breadcrumbs. Stir in the sugar. Spread the mixture evenly into a 9" (23cm) square tin which has

been lined with baking parchment. Bake in a pre-heated oven at 170C/340F (160C/320F if fan

assisted) for approximately 35 minutes until it is golden brown. Allow the base to cool.

Heat the filling ingredients together in a pot, making sure that you stir it constantly (otherwise it

will stick!) until it begins to simmer. Continue stirring until it thickens (which it should do in a

few minutes). Spread the filling evenly over the base and again allow to cool.

Melt the chocolate so that you can spread it over the filling.

When it has cooled and you are ready to eat it, cut up into squares or rectangles with a sharp

knife.

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Carrot Cake

Carrot cake is often found wherever "home baking" is advertised and there are many

variations on the recipe. The ingredients below will make two, one pound cakes.

Ingredients: 8 oz (2 cups) wholemeal flour

8 oz (2 cups) brown sugar

4 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

Half a cup melted butter or oil

4 eggs

Half cup chopped walnuts

14 ounces (3 cups) finely grated carrot

Zest of an orange

Ingredients for Icing: Half pound (two cups) icing sugar

3 oz cream cheese (under half a cup)

One teaspoon vanilla essence (extract)

3 oz butter (Three quarters of a cup)

Method: Mix the dry ingredients together and then add the walnuts and carrots, mixing well. Beat the eggs

and them and the butter (or oil) and mix well. Pour the mixture into two, one pound rectangular

loaf tins or one, two pound loaf tin. A nine inch round cake tin can also be used.

Bake for an hour in a pre-heated oven at 350F/180C/Gas Mark 4

Make the icing by beating the ingredients together and, once the cake has cooled, decorate the

top and the side with the icing.

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Carrot and Orange Soup

You could always open a can of carrot and orange soup but it would not taste nearly as good

as this freshly made variety! And of course you can adjust the ingredients to get exactly the

flavour you want.

Ingredients: 1 chopped onion

1lb/450 grammes sliced carrots

2 ozs (65 grammes or ½ stick) butter

2 ozs (65 grammes or ½ cup) plain flour

1 pint (600ml or two and a half cups) chicken stock

1 pint (600ml or 2½ cups, scant) milk

1 orange (juice and rind)

Salt and pepper

1 teaspoon nutmeg

1 oz (one rounded tablespoon) chopped parsley

Method: Melt the butter and add the onions and carrots. Cook gently (without colouring) then stir in the

flour and cook for a further 1/2 minutes. Gradually add the milk and chicken stock. Season with

salt, pepper and nutmeg. Bring to a boil, stirring constantly, then simmer for 20/30 minutes.

Liquidise before adding orange juice (including shredded rind) and reheat - but do not boil. Serve

sprinkled with parsley

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Cauliflower and Cheddar Cheese Soup

This recipe is from John Webber at Nairns Cook School

John Webber's Introduction to Vegetable Soups: We love soup and with more and more varieties it's a food worth getting to grips with in the

kitchen. It's comforting to make and to eat. Especially with slices of freshly baked bread

slathered with good, unsalted butter. At Nairn's we seldom use stock, relying instead on good

technique to get the best flavours from the ingredients.

Use a ratio of approximately 25% onion to the vegetable ingredient. Cut the vegetables into the

smallest pieces. This reduces cooking time. Always add boiling water to the vegetables as this

reduces the time the soup is off the boil, and thus lose its freshness.

Once cooked, liquidise the soup and cool it. This keeps its quality and flavour. It's much easier to

make a big batch of soup. You can freeze it in handy portions. Reliquidise once it is defrosted

and reheated.

The soup is cooked once the vegetables are tender. Cooking times for different vegetables are:

Broccoli - 10 minutes

Carrot - 45 minutes

Artichoke - 35 minutes

Cauliflower - 45 minutes

Mushroom - 45 minutes

Parsnip - 50 minutes

Pea - 3 minutes

Spinach - 5 minutes

Tomato - 20 minutes

Watercress - 2 minutes

Ingredients for Cauliflower and Cheese Soup (sufficient for four people): 1 medium onion

1 clove garlic

40g (1.5 ounces or one-third US stick) butter

1 large cauliflower

1 tablespoon grain mustard

900 ml boiling water

50 ml double cream

50 g (2oz) grated cheddar cheese (ideally Scottish, Isle of Mull)

Fresh flat leaf parsley to garnish

Method: Heat the butter in a large pan. Add the onion and the garlic and leave on a medium heat for 2 - 3

minutes, until they are soft and clear.

Whilst the onion and garlic are softening, chop the cauliflower as fine as possible. Add the

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cauliflower into the onion mix then stir in the boiling water. Bring back to the boil. Reduce the

heat and simmer for 45 minutes. Stir the soup well and add the grain mustard and the grated

cheese. Adjust seasoning to taste.

Blend the soup with the cream in a liquidiser.

Garnish with a sprinkle of chopped parsley.

Cauliflower Cheese and Whisky

Cheese was often made in individual farmhouses and was combined with cauliflowers grown

either in the fields or in the kitchen garden. Adding a few ounces of whisky adds an extra

flavour to this popular dish.

Ingredients: One medium cauliflower

6 ounces (185g) finely chopped mushrooms

Half of a finely chopped green pepper

Half UK pint (10 fluid ounces or 300ml or one and a quarter cups double cream). Note that UK

and US pints differ.

4 ounces grated cheese. Use cheese with a good flavour.

3 fluid ounces (80 ml or six tablespoons or less than half a US cup) Scotch whisky

1 ounce fine oatmeal

Pinch of nutmeg

Salt and pepper

2 ounces (60g or half a US cup) chopped, mixed nuts

Method: Remove the cauliflower stalks and cook the florets in hot water for five minutes. Drain and put

into an ovenproof dish with the chopped mushrooms and green peppers mixed in.

Heat the cream gently in a small pan, add the cheese, stirring frequently. When the cheese has

melted, remove from the heat and mix in the whisky and oatmeal. Add salt and pepper to taste

and the pinch of nutmeg. Pour over the cauliflower and sprinkle the chopped nuts on top. Bake in

a pre-heated oven at 180C/350F/Gas Mark 4 for 45 minutes. Serve immediately.

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Cheese Scones

This is a tasty variation on the standard scones which are served at tea time.

Ingredients: 6oz (180g or 1½ US cups) self raising flour

1oz (30g or ¼ stick) butter

1 large egg

2 or 2½ tbsp milk

4oz (125g or one stick) grated cheese (use whatever strength you prefer)

½ tsp salt

½ tsp mustard powder

Cayenne pepper to taste

Method: Mix the flour, salt and pepper together. Rub in the butter and then mix in the cheese. Beat the

egg and add in the milk; add mixture to the dry ingredients to make a soft, elastic dough. Roll out

the mixture on a floured surface but not too thinly. Cut into round shapes and place on a well

greased tray. Brush the top with milk and sprinkle a little extra cheese and pepper on top.

Bake in a pre-heated oven on a high shelf at 220C/425F/Gas Mark 7 until golden brown. Serve

warm with butter.

Chicken Bonnie Prince Charlie

The recipe for Drambuie (which gives this dish its flavour) is said to have been given to

members of the MacKinnon clan in gratitude for their help after Culloden. The honey-sweet

golden drink is enjoyed by millions around the world - and adds flavour to many recipes.

Ingredients: 4 chicken breasts, skinned and boned

2 or 3 tablespoons of Drambuie

8 tablespoons (4 fluid ounces or 125ml or US half cup) chicken stock

8 fluid ounces (250ml or one US cup) double cream (whipping cream)

3 ounces (125g or ¾ stick) butter

1 ounce (25 g) flaked almonds

4 apples

A little flour, salt and pepper

Method: Flour and season the chicken breasts and fry in hot butter in both sides. When they are well

browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes.

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While the chicken is cooking, peel and core the apples. Cut them into thick slices and cook

gently in butter until fairly soft - do not stir to avoid mashing. Remove the chicken to a serving

dish, when ready, and keep warm in the oven.

Make the sauce by adding more Drambuie, if required, to the stock left in the pan and gently stir

in the cream. Heat but do not boil. Add the roasted flaked almonds. Cover the chicken with this

sauce and garnish with the sliced apple.

Chicken in the Heather

Here is a simple recipe using clear heather honey and other flavours to create a tasty roast

chicken dish. While heather honey is the best, other clear honey will suffice.

Ingredients: One whole chicken, minus giblets

3 fluid ounces (90ml or under half a cup) light cooking oil

4 fluid ounces (125g or half cup) clear heather honey

Salt and pepper (freshly ground black pepper if you have it)

3 ounces (100g) French mustard

Half teaspoon curry powder (yes, curry powder)

One clove chopped garlic

Method: Place the chicken in an oven-proof casserole dish. Mix all the other ingredients together and pour

over the chicken. Cover the dish and cook in a pre-heated oven at 375F/190C/Gas Mark 4 for an

hour. Baste the chicken thoroughly with the juices and sauce and return to the oven for another

half hour uncovered. The chicken will brown as a result. Serve with boiled or creamed/mashed

potatoes and fresh vegetables.

Chocolate Fudge

Fudge (and tablet) is a popular form of sweet confection in Scotland - and it sells particularly

well in tourist shops. It can have many flavours added to it, from various fruit essences to

whisky. The one here uses vanilla but feel free to experiment! Unlike a number of fudge

recipes, it does not involve boiling the ingredients.

Ingredients: 3 ounces (90g or ¾ stick) full fat cream cheese

2 ounces (60g) chocolate, chopped into pieces

10 ounces (275g) sieved icing sugar (frosting)

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Salt to taste

Vanilla essence to taste

Method: Beat the cream cheese until it is smooth and then beat in the sieved sugar. Melt the chocolate in a

basin over hot water. Allow the chocolate to cool but while still liquid, beat in the cheese and

sugar mixture, together with the vanilla essence and salt. Press the mixture into a greased tin

(measuring about 6x4) and smooth the top. Chill until smooth enough to cut into rough squares.

Chocolate, Orange and Whisky Mousse

Here's a delicious sweet to finish off any meal - the chocolate, orange and whisky make a

deadly combination! The quantities given below are sufficient for six servings.

Ingredients (Mousse): 8 ounces (250g) plain chocolate which has been broken into smaller pieces.

4 large eggs - separated into whites and yolks.

2 tablespoons Scotch whisky. Note that US tablespoons are smaller than those in the UK so you

may want to adjust this UK measurement!

2 tablespoons double cream (whipping cream). If you adjust the amount of whisky, add a bit

more cream too!

Finely grated rind of one orange.

Ingredients (topping): 5 fluid ounces (150ml or a generous half cup) double cream (whipping cream).

1 tablespoon Scotch whisky.

Pinch of caster (fine) sugar.

Finely cut orange rind for decoration.

Method: Place the broken chocolate, whisky and cream in a heatproof bowl and sit in a pan of simmering

hot water, stirring until melted. Important - don't allow the mixture to boil. Remove from the heat

and allow to cool but remain melted. Whisk the egg whites until they are stiff. Beat the yolks

with the finely grated orange rind. Stir the egg yolk mixture into the cooled chocolate cream.

Then fold in the whisked egg whites.

Spoon the mixture into six individual dishes/glasses and chill in the fridge for at least three

hours. Just before serving, whip the cream for the topping with the whisky and sugar. Decorate

the mousse with the cream and the orange rind.

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Chocolate Velvet Cream Pie

This pie has a base not of pastry but of crushed chocolate digestive biscuits (Graham

crackers), mixed with melted butter. The filling contains cream cheese, and is smooth and

silky in texture.

Ingredients (serves 6-8) for the base: 250g (9 oz) packet dark chocolate digestive biscuits (Graham crackers in North America).

75g (3 oz) butter, melted and cooled

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

Method 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.

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Chocolate Whisky 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 Whisky

12-16 Sponge Fingers

1 tbsp Water

0.5 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 whisky. 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.

Citrus Cake

Here is a tasty, tangy cake which is best made with pure juices of the citrus fruit.

Cake Ingredients: 8oz (250g or one stick) margarine

8oz (250g or one and a quarter cups) caster sugar (or fine granulated sugar)

12oz (350g or three cups) self-raising flour (all-purpose flour with baking powder)

4 eggs

1 cup orange and lemon (or orange and lime) juice mixed

Butter Cream Ingredients: 12oz (350g or 2½ cups) icing sugar (frosting)

6oz (175g or 1½ sticks) margarine

2 tablespoons orange juice

2 tablespoons lemon juice (or lime juice)

Method: Preheat the oven to 160C (320F or Gas Mark 3) or 10C less if a fan assisted oven.

Mix the margarine and sugar together and cream until light and fluffy. Then beat in the eggs, one

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at a time. Stir in the fruit juices and the flour and mix well. Pour the mixture into a cake tin

measuring 8"x12"x1½" (20cmx30cmx3.5cm) which has been lined with baking parchment and

spread evenly. Bake in the pre-heated oven for roughly 35 minutes. Allow the cake to cool in the

tin before removal and storage in an air-tight container.

Clapshot

This is a simple traditional dish which originated in the Orkneys. Variations on this recipe are

sold, ready made and microwaveable, in supermarkets in Scotland these days. It is often served

with haggis, instead of separate "tatties and neeps."

Ingredients: 1 pound boiled potatoes

1 pound boiled turnip

1 or 2 tablespoons chopped chives

Salt and pepper

2 ounces butter or margarine

Method: Beat the two vegetables together while still hot and mix in the butter, chives and seasoning. If

necessary, continue to beat in a pot until it is piping hot before serving.

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Cloutie Dumpling

Sometimes spelt "Clootie" it gets its name from the "clout" or cloth in which it was

traditionally boiled. This is a favourite at Christmas time and there have been many variations

over the years as cooks have experimented. You may be glad to know that it doesn't have to be

made in a "clout"!

After the first recipe below, there is another Cloutie Dumpling recipe - this time a tried and

tested one from "Granny Geal" - provided on the Scottish Culture Forum!

Ingredients: 4 oz shredded suet or margarine (marge makes a lighter dumpling)

8 oz (2½ cups) flour

4 oz oatmeal

3 oz sugar

Rounded teaspoon baking powder

8 oz mixed currants/sultanas/chopped raisins

One or 1½ teaspoon each of ground cinnamon and mixed spice

One teaspoon golden syrup (light corn syrup is the closest in N America)

2 eggs, beaten

3/4 tablespoons buttermilk

Method: Sift the flour and rub in the fat (suet or margarine) in a large mixing bowl. Add all the other dry

ingredients and mix with a wooden spoon. Make a well in the centre and add the syrup and eggs

and mix well. Add enough buttermilk to make a soft but firm batter.

At Christmas, cooks often wrapped small coins (in the old days a silver three-penny piece was

popular) in greaseproof paper and placed them in the dumpling. If you do add coins, warn those

eating the dumpling later so as to avoid broken teeth!

You now have a choice of container. The traditional way was with a cloth. Dip it first in boiling

water and flour it well before adding the mixture. Tie the top, making sure there is enough room

for expansion. Place a saucer or plate in the bottom of a saucepan and stand the dumpling in the

cloth on top. Cover with boiling water and cook for 2½ to 3 hours.

Alternatively, you can use an 8-cup basin or pudding steamer which has been lightly greased

with melted butter. Allow a one inch space at the top (even if this means throwing away some of

the mixture - you need the sauce for expansion). Cover the steamer or basin with a greased sheet

of foil and pour boiling water into the steamer until it comes two-thirds up the side. Boil for 3

hours.

Turn out the dumpling and either serve hot with custard or cold with cream.

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Now here is another variation - Granny Geals's Special Clootie Dumpling!

Ingredients: 4 oz. plain biscuits (Rich Tea type)

2 oz. fine flour

1/2 lb. currants (soaked overnight and drained)

1/2 lb. raisins

1/2 lb. finely shredded suet

1 teaspoon grated nutmeg

1/4 lb. sifted caster sugar

1/2 teaspoon ground cinnamon

2 blades of mace or 1/2 teaspoon ground mace)

1/2 teaspoon salt

3 oz. mixed candied lemon, orange and citron peel, chopped

2 oz. blanched almonds roughly chopped

four eggs

wineglass of brandy or white wine

Method:

Put the biscuits in a cloth and roll with a heavy rolling pin to crush thoroughly. Mix the fruit,

peel, pounded biscuits, spices and nuts.

Beat the eggs well and add a glass of brandy or wine. Then mix in the flour and the other dry

ingredients.

Scald a pudding cloth in boiling water and dredge lightly, but thoroughly with flour. Spoon the

mixture into the cloth. You can get the traditional round shape by holding the cloth in a bowl

large enough to support the mixture. Gather the ends of the cloth evenly and tie firmly with

string, leaving enough room for the pudding to swell.

Place an old plate in the bottom of a large saucepan, and place the cloth wrapped pudding on the

plate. Cover with boiling water and simmer for three hours, turning the pudding from time to

time and adding boiling water as required.

When ready take out of the pot and cool for about 10 minutes before carefully removing the

cloth. Cool completely before slicing.

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Cloutie Dumpling Parfait

This is a recipe from a renowned professional chef. The "cloutie" comes from the cloth in

which the dumpling is cooked.

Ingredients:

Cloutie Dumpling: 6 oz (1½ cups) self raising flour (All-purpose flour with baking powder)

6 oz (1½ cups) brown breadcrumbs

6 oz (185g) suet

4 oz (½ cup) currants

6 oz (½ cup) sultanas

6 oz (½ cup) raisins

1 tsp baking soda

4 oz soft dark brown sugar

2 tbsp syrup

1 cup milk

dash of ginger, nutmeg and cinnamon

Iced Parfait 4 egg yolks

Half pint double cream (whipping cream)

2 oz caster sugar (or fine granulated sugar)

Few drops vanilla essence

1 tbsp Macallan single malt

6 oz (185g) white chocolate

Method:

Cloutie Dumpling : Mix all dry ingredients and blend with the milk and syrup. Boil a cotton tea towel in a large pot,

remove, flour it well and place the dumpling mixture in the centre and tie with string - leave

some space inside for expansion. Place the dumpling in pot of simmering water and poach for 2

and a half hours.

Iced Parfait: Whisk the egg yolks, sugar and vanilla together in a bowl until sugar has dissolved. Bring the

cream to a gentle simmer in a thick bottomed pan. Pour cream over the egg and sugar mixture,

whisking gently as you pour. Return the mixture to a clean pan and cook slowly, stirring until the

custard coats the back of the spoon.

Remove from the heat. Blend the white chocolate until dissolved. Blend in the Macallan single

malt and chill mixture for 30 minutes.

Line a terrine dish or loaf tin with cling film. Chop the Clootie Dumpling into rough, large pieces

and fold into the parfait mixture. Pour the mixture into a terrine dish, cover with cling film and

freeze overnight.

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Cock-a-Leekie Soup

This traditional soup, with prunes included in the ingredients, is mentioned as early as the

16th century. It is often served at Burns Suppers or St Andrew's Night Dinner (30 November)

as well as an every-day soup in winter. Some people omit the prunes though!

Ingredients:

1 boiling fowl, about 4lb, including legs and wings

1lb leeks (about 12) cleaned and cut into 1-inch pieces

4 pints stock or water

1oz long grained rice

4oz cooked, stoned prunes

One teaspoon brown sugar

Salt and pepper

Garni of bay leaf, parsley, thyme

Some recipes also have 3 chopped rashers of streaky bacon

Method: Put the fowl and bacon in a large saucepan and cover with water. Bring to the boil and remove

any scum. Add three-quarters of the leeks, (green as well as white sections), herbs (tied together

in a bundle), salt and pepper and return to the boil. Simmer gently for 2-3 hours, adding more

water if necessary.

Remove the bird. Some thrifty chefs use the bird as another course, others cut the meat into small

pieces and add them back to the soup (certainly it should have some pieces of chicken in it when

served). Add the rice and drained prunes and the remaining leeks and simmer for another 30

minutes. Check for flavour and serve with a little chopped parsley.

Serves 6/8 people.

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Cocktails

Here are a few cocktail recipes, using some of Scotland's liquid gold. Be warned! Some of

these pack a real punch! It is suggested that blended whisky is used - it's a waste to use good

malt!

Flying Scotsman - Mix three glasses whisky, 2.5 glasses Italian Vermouth and add one

tablespoon bitters and a tablespoon 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 whisky and stir well.

Manor Punch - Mix a measure of whisky, Martini and a dash of Drambuie and serve with a

cherry. You decide whether to shake or stir...

Rob Roy - Mix a measure of whisky and Martini and add two dashes of Angostura bitters.

Robbie Burns - Measure of whisky 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!

Whisky-Mac - The classic cocktail of equal parts whisky and green ginger wine or one part wine

to two of whisky. Mix by holding the bottom of the glass and gently shaking.

Whisky or Drambuie Cocktails

Here are some more recipes for cocktails using whisky or Drambuie liqueur.

Auld Nick - each drink has 50% whisky, 25% Drambuie and 12.5% of orange juice and 12.5%

of lemon juice.

Deansgate - One measure of Drambuie, one measure of lime juice and two measures of white

rum.

Ecstasy - equal measures of Drambuie, cognac and French Vermouth.

Highland Fling - mix two measures of whisky to one of Italian Vermouth and add two dashes of

orange bitters. Serve with an olive.

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Highland Milkmaid - using a spoon, gently add cream to the top of a generous serving of

whisky.

Isle of Skye - Equal measures of Drambuie, gin and lemon juice.

Scottish Sparkle Punch - Mix a bottle of dry white wine, two-thirds of a cup of Drambuie and

the juice of a lemon in a jug. Chill and, 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 whisky, 2 glasses French Vermouth, half a glass of orange juice.

Shake well, add a little nutmeg and serve with an olive.

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 pound boiled and mashed potatoes

1 pound boiled cabbage, drained

1 ounce butter (or margarine)

Salt and black pepper

Method: Mash the potatoes and finely chop the cabbage and 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 400F/200C/gas mark 6

until the top is browned.

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Corned Beef Soufflé

Combining corned beef and eggs creates a nourishing, low-cost dish. The quantities below are

sufficient for two people

Ingredients: 6oz/175g lean corned beef

Small can of tomatoes, drained

1 large onion, sliced

2 eggs, beaten

2 tablespoons tomato juice

Pinch of mixed herbs

Method: Slice the corned beef and layer onions and tomatoes, sprinkled with tomato juice and herbs as

you go. End with tomatoes. Pour the beaten eggs over the top and bake in a moderate oven for 20

minutes. Serve with a salad.

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: Minced lamb - 450g (1 lb)

Potatoes - 700g (1½ lb)

Large onion

Mushrooms - 50g (2 oz)

Bay leaf

2 Carrots

Plain flour - 25g (1 oz)

Tomato puree - 1 tbsp

Butter - 25g (1 oz)

Milk - 4 tbsp

Lamb or beef stock - 300ml (½ pint)

Cheese - 50g (2 oz)

37

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 litre (3 pint) ovenproof 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 (Gas Mark 6). Serve hot with green

vegetables

Country Egg Casserole

Here's a tasty recipe which is is full of healthy goodness with vegetables, eggs and cheese. The

quantities below will serve four people.

Ingredients: Sprigs from one medium cauliflower

One pound (or less) leeks, cut into thin slices

Half pound broccoli or green beans

6 ounces (185g or ¾ cup) grated cheese

6 eggs

Half pint (10 fluid ounces or 300ml or just under one and a quarter cups) single cream

Salt and pepper to taste

One teaspoon mustard

Butter for casserole dish

Method: Cook the prepared vegetables in salted, boiling water for ten minutes or so. Butter the inside of a

large, lidded casserole dish (to reduce sticking) and add the hot vegetables to it with most of the

cheese mixed in. Whisk the eggs lightly with the cream and seasoning and pour over the

vegetables. Sprinkle the rest of the cheese on top. Cover the casserole and bake at

300F/180C/Gas Mark 4 for 25/30 minutes until the egg custard is set.

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Crab Pâté Pasta

This is a recipe from an Orkney company.

Ingredients: 110g (3½ ounces) crab pâté

150g (5 ounces/1¼ cups US) dried pasta

One tablespoon olive oil

Half a bunch of spring onions, finely chopped

100g (3½ ounces) Mascarpone cheese (or quantity to personal taste)

One tablespoon dry sherry (optional)

20g (one ounce) coarsely grated Parmesan cheese

Two tablespoons chopped parsley

Ground black pepper to taste

Method: Cook the pasta in plenty of boiling, salted water until it is al dente.

While it is cooking, chop the spring onions and sauté in the olive oil. Add the dry sherry, and

allow this to warm up before adding the Mascarpone cheese. Finally, add the crab pâté and stir

well, until it is heated through, but do not allow to boil.

When the pasta is cooked, drain and toss with the crab sauce in a large bowl. Cover the hot pasta

and sauce with grated parmesan cheese and sprinkle with parsley and pepper. Serve with a crisp

salad.

Cranachan

Ingredients: 3 oz (half cup) pinhead or coarse oatmeal

Half pint double cream

1 tablespoon Drambuie (optional)

Method: Toast the oatmeal in a frying pan on a high heat until lightly brown. Whisk the cream into a soft

consistency and mix in the oatmeal and Drambuie (alternatively, use a few drops vanilla essence

or other flavouring of your choice). Serve in tall glasses. A popular variation is to mix in 6oz

(one and a half cups) of fresh raspberries. Or use vanilla ice cream instead of cream.

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Cranachan with Raspberries and Shortbread

While the recipe uses Talisker whisky any light whisky will do fine.

Ingredients:

Cranachan: One pound (500 g) fresh raspberries

Half pint of fresh double cream

1 tsp of thick heather honey

1 generous tbsp of Talisker whisky

1 heaped tbsp of toasted oatmeal

Shortbread: 12 ounces (375g/3 cups) plain flour

4 ounces (125g/1 cup) white rice flour

12 ounces (375g or 3 sticks) slightly salted Scottish butter

4 ounces (125g or half cup scant) caster sugar (or fine granulated sugar)

Method: Cranachan: Whisk the cream together with the honey and Talisker. Fold in the toasted oatmeal.

Pile on top of fresh raspberries and serve with shortbread biscuits.

Shortbread : Cream the butter and sugar together until pale and fluffy. Work the sifted flour and

rice flour into the creamed mixture until it forms a firm paste. Knead it lightly on a well floured

board.

Roll it out until quite thin and cut biscuit shapes with the cutter of your choice. Using a palette

knife, lift the biscuits onto a well buttered baking sheet.

Bake on the centre shelf at Gas Mark 5/375F/190C until pale golden in colour. Remove from the

oven and sprinkle liberally with caster (fine granulated) sugar while still warm.

Lift on to wire tray to cool and firm-up. Store in an airtight tin.

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Crispie Mars Bars

Mars bars, with their nougat centre, toffee on top and covered with milk chocolate, are a

favourite the world over. And the snap, crackle, pop of rice crispies are found everywhere,

including Scotland. Put the two together and you get a treat that's enjoyed by children (big

and small) everywhere. And not a deep fried Mars bar in sight!

The conventional way to melt chocolate is to put it in a bowl above a pan of warm water but

the recipe below suggests using a microwave - not very traditional, but effective!

Ingredients: Three 65g (large) Mars bars, chopped up

3 ounces (90g or ¾ stick) margarine

Three to four cups of rice crispies

8 ounces (250g) chocolate

1 ounce (30g or ¼ stick) margarine

Method: Combine the 3 ounces of margarine and the chopped Mars bar pieces in a microwaveable bowl

and melt on a medium heat. Do not overheat. Stir in the rice crispies until they are well covered

by the mixture. If the mixture becomes too hard when you stir in the rice crispies, put back in the

microwave for a few seconds.

Line a 9" (23cm) square tin with greaseproof paper (vegetable parchment or waxed paper) and

spread the mixture evenly into the tin.

Melt the one ounce of margarine and all the chocolate in a microwaveable bowl on a medium

heat and spread over the mixture in the tin. Do not overheat the chocolate. If you do, add two or

three drops of cooking oil and beat with a spoon until it has smoothed out again.

Allow the mixture and chocolate to cool and cut into squares.

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Scots Crumpets

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 tablespoons caster sugar/fine granulated sugar

Pinch of salt

2 large eggs, separated into whites and yolks

2 tablespoons melted butter

15 oz milk- a pint in the US is 16 fluid oz; a UK pint is 20 fluid oz.

Note: American tablespoons hold 14.2ml compared to UK 17.7ml

Method: Beat the egg yolks and blend in the sifted flour, sugar, salt. Then 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 gridle 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.

Cullen Skink

The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire.

"Skink" is a soup made originally from a shin of beef. But in this case, the main ingredient is

smoked haddock.

Ingredients: A large smoked haddock (weighing around 2 lb)

1 medium onion, finely chopped.

1½ pints (900ml) milk

2 tablespoons butter

8 oz mashed potato

Salt and pepper

1 bay leaf

Chopped parsley

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Water

Triangles of toast (as an accompaniment)

Method Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and

simmer for 4/5 minutes, turning once. Take the haddock from the pan and remove the skin and

bones. Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt

and pepper. Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and

fish. Add the milk to the fish stock and bring back to the boil. Add enough mashed potato to

create the consistency you prefer (don't be afraid to make it rich and thick!). Add the fish and

reheat. Check for seasoning. Just before serving, add the butter in small pieces so that it runs

through the soup.

Serve with chopped parsley on top, accompanied by triangles of toast.

Date and Walnut Loaf

This is a popular cake in tea rooms around Scotland which provide "home baking". The

ingredients below will make a large loaf - you can divide into two smaller cake tins and bake

for a slightly shorter time.

Ingredients: ¾ cup of boiling water

One cup of cooking dates, de-stoned and chopped

One teaspoon baking soda/bicarbonate of soda

4 ounces/125g/one stick margarine

4 ounces/125g/¾ cup sugar

One egg

½ lb/250g/two cups plain flour

Half a cup broken walnuts

Few drops vanilla essence

Method: Pour the boiling water over the dates and baking soda and allow to stand. Beat the margarine and

sugar together, then add the egg and then the flour and mix well. Stir in the dates and the liquid,

add a few drops of vanilla essence and mix well.

Bake in a greased and lined loaf tin in a pre-heated oven for an hour at 325F/170C/Gas Mark 3.

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Diet Loaf

Here is a very light sponge which was known in the days of Sir Walter Scott (he mentions it in

his novel "St Ronan's Well").

Ingredients: One pound caster sugar (granulated sugar)

8 ounces soft butter

6 eggs (size 3)

12 ounces (350g - nearly 4 cups) sifted plain flour (all purpose in the US)

Half teaspoon ground cinnamon

Finely grated lemon peel

Method: Whisk the eggs thoroughly. Cream the butter and sugar to make it light and frothy and slowly

beat in the whisked eggs. Add the lemon rind and cinnamon and then gradually beat in the flour,

beating continually to ensure the mixture is kept light.

Line a large cake tin with well greased paper (vegetable parchment in the US) and pour in the

mixture. Bake in a pre-heated oven at 375F/190C/Gas Mark 5 for 35 minutes until golden brown

and well risen. You can sprinkle icing sugar (frosting) on top five minutes before removing it

from the oven. Allow to cool for ten minutes before removing from the tin and cool on a wire

rack. Some people add a layer of icing (frosting) to the top once it is cold - but that is rather at

variance with the title of "Diet Loaf".

Dornoch Dreams

Whether these buns originated in Dornoch is perhaps questionable - but the alliteration is

good! And so is the end result, flavoured as it is with Drambuie liqueur and raspberries!

Ingredients: 2 ounces (50g or US half stick) butter or margarine

4 ounces (125g or one US cup) plain (all-purpose) flour

6 fluid ounces (175ml or ¾ cup) water

3 eggs

12 ounces (375g) raspberries (whole or lightly crushed)

4 ounces (125g or ½ US cup) clear honey

2 tablespoons (30/35ml) Drambuie

Half pint (300ml or one and a quarter cups) double (whipping or heavy) cream

Icing (frosting or confectioners') sugar for decoration

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Method: Place the butter (or margarine) and water in a saucepan and heat until the fat has melted. Remove

from the heat and stir in the flour. Beat until the mixture forms a ball (and leaves the edges of the

pan cleanly). Beat the eggs and slowly add them, a little at a time, beating well between each

addition.

Spoon the pastry mixture into a large piping bag with a plain nozzle and pipe 12 round cakes

onto a lightly greased baking sheet (cookie sheet).

Bake in the centre of a preheated oven at 200C/400F/Gas Mark 6 for 20/30 minutes until golden

brown. Remove from the oven, pierce to allow the steam to escape and then leave to cool.

Mix the raspberries and honey. Stir the Drambuie into the whipped cream. Split the buns and fill

with the raspberries and cream. Dust with the icing sugar (frosting) and serve immediately.

Drambuie Cocktails

Some people might say that Drambuie on its own is the

perfect drink but others feel it necessary to add other flavours

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 number of

cocktails which include Drambuie.

Don't be too concerned about "centilitres" or "millilitres" or

"tablespoons" - just use the same measures for each liquid

ingredient.

Aftershock Ingredients:

5 cl Drambuie

5 cl Malibu rum

5 cl Cherry brandy

10 cl Lemonade

Just pour the ingredients into a glass and stir.

Black Tartan Ingredients:

1 part Johnnie Walker Black whisky

1 part Irish whisky

1 part Drambuie

1 1/2 part Kahlua

Shake with ice and strain over ice.

Christmas Pudding Ingredients:

100 ml Southern Comfort

100 ml Drambuie

500 ml Guinness stout

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Add Southern Comfort and then Drambuie in a large goblet. Top up with draught or chilled

Guinness.

Cumulus #1 Ingredients:

3 cl Drambuie

1.5 cl Tia maria

1 cl Cream

1 Egg yolk

2 teaspoons sugar

Shake well with ice. Serve in frosted glass and sprinkle with powdered coffee or nutmeg.

Dancing Leprechaun Ingredients:

1 1/2 oz Irish whisky

3/4 oz Drambuie

3/4 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 tblsp Jack Daniels

1 tblsp Drambuie

1 dash Grenadine

1/4 cup Sweet and sour mix

1/4 cup Orange juice

Combine all the ingredients over ice in a glass.

Kiltlifter Ingredients:

1.5 oz single malt Scotch

1.0 oz Drambuie or Glayva

2.5 oz Rose's Lime Juice

Shake gently and pour over ice in old fashioned glass.

Loch Lomond Ingredients:

2 oz Scotch whisky

1/2 oz Drambuie

1/2 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.

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Suitor Ingredients:

1 cl Drambuie

1 cl Orange liqueur (such as Gran Marnier)

1 cl Bailey's irish cream

2/3 cl Milk

Pour in order.

Umbrella Man Special Ingredients:

6 cl Vodka

6 cl Kahlua

6 cl Bailey's irish cream

6 cl Grand Marnier

6 cl Drambuie

Mix all ingredients in a shaker. Serve with straw and ice cubes and put a cocktail umbrella beside

the straw in the glass.

Warm Woolly Sheep Ingredients:

1 measure Scotch whisky

1 1/2 measure Drambuie

Fill with warm Milk

Mix Scotch and Drambuie, top with warm milk.

Drambuie Ice Cream

Drambuie is supposedly made to a recipe which the fleeing Bonnie Prince Charlie gave to the

Mackinnons of Strathaird as thanks for looking after him. It was made in small quantities by

the Mackinnons until the start of this century when an astute member of the clan started

making it in larger quantities for sale. The name comes from the Gaelic "an dram buidbeach"

or "the drink that satisfies."

It is possible to just pour Drambuie liqueur over ice cream or sorbet and obtain a lovely

dessert but here is a recipe for making home made ice cream flavoured with Bonnie Prince

Charlie's personal liqueur.

Ingredients: 4oz/125g caster sugar (fine granulated sugar)

6 tablespoons water

6 egg yolks

7 fluid ounces (210ml) double cream, lightly whipped

3 tablespoons Drambuie

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(Note: In Britain a tablespoon holds 17.7 ml while in America it holds 14.2 ml; all measurements

in this section are in British values.)

Method: Bring the water and sugar to the boil in a small saucepan and then set aside. Whisk the egg yolks

over a bain marie. Once they are light in colour, add the water and sugar mixture and whisk until

it forms a ribbon. Then remove from the heat and continue to whisk until it is cool. Add the

Drambuie and the lightly whipped cream. Freeze overnight.

Serve with soft fruit or apple pie.

Drop Scones/Scotch Pancakes

There are many traditional Scottish recipes which are well worth trying out. Here is one which

even children can make!

Ingredients: 8 oz plain flour, salt, level teaspoon of cream of tartar, level teaspoon of bicarbonate

of soda, 5 teaspoons of caster sugar, standard egg and a quarter pint of milk.

Method: Heat a girdle or heavy based frying pan and lightly grease. Sift flour, salt, cream of

tartar and bicarbonate of soda together and mix in the caster sugar. Create a well in the centre

and add the egg and some of the milk. Slowly mix the flour into the egg and milk, adding more

milk as you go, until you have a mixture which has the consistency of thick batter.

Drop a small amount of batter onto the greased girdle or pan - bubbles should rise to the top in a

few seconds, if it is the right temperature. Drop in enough mixture to make individual small

scones. When the underside is brown (and bubbles are bursting on the top) turn over and cook

the other side. You may need to regrease the pan after each batch.

Serve warm with butter and honey or jam/jelly. Or try buttering them and sprinkling with light

brown sugar!

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Drunken Rhubarb Crumble

Rhubarb crumble is popular own its own but with a "wee nip" added, it has extra zest! You

can use apples instead of rhubarb if you wish.

Ingredients (makes enough for 4):

Filling: 1½ pounds raw rhubarb

3 fluid ounces of whisky (equals 6 tablespoons or less than half of a US cup)

Grated lemon and orange rind to taste

4 ounces demerara sugar (one cup of light brown sugar)

Teaspoon of mixed spices (Allspice)

Topping: 6 ounces plain flower (two cups)

3 ounces butter (half stick)

3 ounces caster sugar (scant half cup granulated sugar)

Grated rind of one lemon

One teaspoon ground coriander

One teaspoon mixed spice (Allspice)

Method: Clean and chop the rhubarb into pieces and put in a 2-pint pie dish. Add the other ingredients for

the filling and stir well.

Sift the flour into a large mixing bowl and 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 200C/400F/Gas Mark 6 for thirty minutes by which time it should

be golden brown. Serve hot with custard - or ice cream.

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Dundee Cake

Here is a rich, fruity cake topped with almonds. It became popular at the end of the 19th

century. It is often served at Christmas. You can omit the whisky or use another spirit if you

wish!

Ingredients 8oz Flour

6 oz Butter

5oz Caster/granulated sugar

4 Eggs

1oz Blanched almonds

1.5oz mixed peel

6oz each of currants, raisins, sultanas (seedless white raisins)

Grated rind and juice of lemon

1 level teaspoon baking powder

2 tablespoons whisky

2 tablespoons boiled milk and 1 tablespoon sugar

Method Cream the butter and sugar in a bowl. When it is white and creamy, slowly add the four eggs

(one at a time), plus a spoonful of flour with each beating well all the time. Stir in the nuts and

fruits. Add the rest of the flour, (sifted with the baking powder) and the whisky. Make sure the

mixture is stirred well - right to the foot of the bowl. If it is too stiff, add a little milk.

Place mixture in an 8-inch greased and lined cake tin. Flatten the top with hands which are

slightly wet. Cover with foil or greaseproof paper and bake at 325F (170C) or gas mark 3 for two

hours. Halfway through, take off the foil and arrange the split almonds in concentric circles on

the top of the cake. Check the cake with a skewer towards the end of cooking - if it is still wet in

the middle, put it back for more cooking! 5/10 minutes before cooking is finished, brush the top

with the sweetened milk to create a dry glaze. Keep in the tin for 15 minutes before turning out

on a wired tray. Store in an airtight container.

50

Dundee Lamb Chops

Thanks to Mrs Keiller of Dundee, who bought a load of surplus oranges and made them into

marmalade, Dundee is forever associated with that fruit (and jute and journalism as well as

jam). So whenever marmalade is added to a recipe (as here) it immediately becomes

"Dundee". The quantities below will serve four (unless the chops are very small or the

appetites are large).

Ingredients: Four leg of lamb chops

2.5 fluid ounces (75ml or five tablespoons) vinegar

Half teaspoon ground ginger

4 tablespoons marmalade - from Keiller's of Dundee to be authentic!

4 slices orange for garnish

2 ounces (60g or half stick) butter

2½ fluid ounces (75ml) water

Half teaspoon paprika

Salt and pepper

Method: You will need a frying pan with a heavy base and a close-fitting lid. First, brown the chops in the

butter. Sprinkle the ginger, paprika, salt and pepper over the chops and add water and vinegar.

Place a generous tablespoon of marmalade on the top of each chop. Bring to a slow simmer and

cook for 45 minutes on a very low heat. If required, add a little extra water.

Serve with a twist of orange on top of the chops and with boiled potatoes and fresh vegetables.

Dunesslin Pudding

This is a recipe from that venerable organisation, the Scottish Women's Rural Institute using

jam (conserve) or stewed fruit.

Ingredients: 4 tablespoons jam (preserve) or stewed fruit

2 medium eggs, well beaten

2 ounces (50g or half a cup) flour

1 ounce (25g or 2 tablespoons) white sugar

1 ounce (25g or quarter stick) butter

Half pint (300ml or slightly under one and a quarter cups) milk

A squeeze of lemon juice or vanilla

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Method: Slightly butter the inside of a 2-pint (1 litre) pudding dish and place the jam/preserve or fruit in

the foot.

Mix the flour and sugar in a thick saucepan over heat and gradually add the milk, stirring well.

Cut the butter into small pieces, add to the mixture and stir until it boils and becomes thick.

Allow to cool slightly, add the lemon or vanilla and the well-beaten eggs. Beat until smooth and

then pour evenly over the jam/preserve or fruit. Brown in a pre-heated moderate oven at

350F/180C/Gas Mark 4, for about 20 minutes. Serve hot.

Ecclefechan Butter Tart

Ecclefechan is a small town in Dumfries and Galloway where the influential philosopher and

historian Thomas Carlyle was born.

Ingredients: 2 Beaten eggs

6oz (200 gms or just under one US cup) soft brown sugar

1 tbsp vinegar

8oz (250 gms or One and a quarter US cups) mixed dried fruit

2oz (50 gms) chopped walnuts

Prepared shortcrust pastry

4oz (125 gms or one stick) melted butter

Method: Mix the sugar, butter and beaten eggs together. Stir in the vinegar, then add mixed fruit and nuts.

Line patty tins with pastry and put a spoonful of the mixture into each. Bake in a fairly hot oven

(190C/375F/Gas Mark 5) for 20-25 minutes.

52

Edinburgh Fog

Edinburgh used to be known as "Auld Reekie" (Old Smokie) in the days of coal fires - Robert

Louis Stevenson, who was a sickly child, used to complain about it in the 19th century. Here is

a recipe for a rich, sweet dessert which recalls those days. The original recipe used almond

flavoured "ratafia" biscuits/cookies but as these are not easily available, almond flavoured

cookies or macaroon biscuits or similar can be used.

Ingredients: Half pint double cream

One ounce castor (fine granulated) sugar

Two ounces small macaroon biscuits

Almond essence

Drambuie liqueur to taste

One ounce flaked almonds

Method: The cream should be whipped until it is stiff and the sugar added to your own preference. Crush

the macaroon biscuits and mix well with the cream. Add a few drops of almond essence and

Drambuie liqueur (or rum, whisky or brandy) to taste. Serve well chilled as a luxury dessert.

Edinburgh Rock

The rock on which Edinburgh Castle stands is volcanic and very hard. But the confection

"Edinburgh Rock" is (or should be) very soft and crumbly. Many millions of boxes of

Edinburgh Rock are sold to sweet-toothed tourists (and locals) every year.

Ingredients: One pound (450g or 2 cups) sugar lumps (loaf sugar)

Quarter pint (150ml or two-thirds cup) water

Quarter teaspoon (1.5ml) cream of tartar

Green and yellow food colouring and peppermint and lemon flavouring

Some oil for greasing

Method: Using a heavy-base saucepan, heat the water and sugar gently until all the sugar has dissolved.

Bring this almost to the boil and then stir in the cream of tartar. Boil until the mixture has

reached 120C or 250F (use a sugar thermometer or boil until a teaspoon of the mixture can form

a hard ball when it is dropped into a cup of cold water).

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Using two separate heatproof bowls, pour half the mixture into each bowl. Stir in the green food

colouring into one and the yellow colouring into the other to create a delicate shade of each

colour. Add a few drops of peppermint flavouring to the green one and lemon flavouring to the

yellow one, mixing well.

Oil two shallow baking tins (pan) and pour each of the mixtures into the separate tins. Using an

oiled knife, turn the edges towards the centre as they begin to cool. When the mixture is cool

enough to handle, pull and fold the mixture. Finally, pull into a long log shape, about ½ inch (1

cm) in diameter. Cut into shorter sticks with scissors. Spread on a sheet of non-stick baking

parchment and leave for over 24 hours. Store in an airtight container.

Empire Biscuits

In the days when Britain had an Empire (not all that long ago) nobody thought it unusual to

use the term "Empire Biscuit." North American readers might like to be reminded that a

"biscuit" is a "cookie."

Ingredients: 1/2 lb (250g or two cups) sifted flour

1/2 lb (= 250g or two sticks) butter

1/4 lb (125g or slightly more than half a cup) castor sugar (finely granulated sugar)

Jam or jelly or jell-O

1 egg

Method: Cream butter and sugar, add egg then add the flour. Make into a stiff paste, roll out and cut in

rounds. Place on greaseproof paper (vegetable parchment or waxed paper) on a baking tray

(cookie sheet). Cook in a moderate oven until slightly brown. When cold, spread jam/jelly on

one round and place another round on top. Ice (the icing used is usually glacé icing) the top of

the sandwich and put half a glace cherry in the middle of the icing.

54

Finnan Haddie

There are references to smoked fish in Scotland going back to the 16th century. James

Boswell wrote about them in the 18th century, mentioning that Scottish smoked fish could be

obtained in London. But these were heavily smoked (as a preservative) and a bit tough. In the

late 19th century, as fast transportation by train became available, the Aberdeen fishing

village of Findon (pronounced locally as "Finnan") began producing lightly smoked and

delicately flavoured haddock (haddies) which were of a much finer texture. They were an

immediate success and variations on these tasty fish have become very popular. They can be

simply grilled with butter but here is a recipe with milk and onions which turns them into a

delicately flavoured fish stew. The quantities are sufficient for four people.

Ingredients: One pound (500g) smoked haddock

One large onion, thinly sliced

14oz (400ml or one and two thirds of a cup) milk

½ teaspoon cracked pepper

1½ teaspoons mustard powder

1oz (30g or ¼ stick) butter, softened

2 teaspoons plain flour

1 finely chopped spring onion

Some finely chopped parsley

Method: Place the thinly sliced onion in the base of a large pan. Cut the smoked haddock into pieces

about ½" to an inch (2cm) wide and spread over the onion.

Mix the milk, pepper and mustard and pour over the fish. Bring to the boil slowly, reduce the

heat to low and simmer covered for five minutes. Then uncover and simmer for another five

minutes.

Remove the fish from the pan with a slotted spoon to allow the juices to run off and place in a

warm serving dish. Continue to simmer the mixture in the pan for another five minutes, stirring

frequently.

Mix the warm butter and flour and add to the pan along with the finely chopped spring onion.

Stir over a low heat until the mixture comes to a slow boil and thickens slightly. Pour over the

fish and serve with some finely chopped parsley.

55

Fisherman's Pie

There's nowhere in Scotland more than 50 miles from the sea and even inland there are many

rivers, so fresh fish has been an important element of the Scottish diet and recipes

incorporating fish abound. Here's a simple recipe which combines fish with that other

Scottish staple ingredient - potato. The quantities below are sufficient for four people.

Ingredients: One to One-and-a-half (450-575g) cooked fish. It can be either smoked fish (such as haddock) or

most white fish. White fish and shelled fish such as prawns make good companions too.

Three quarters of a pint/15 fluid ounces (450 ml or two cups (scant) or one US pint which is

different from a UK pint!) of white sauce.

One pound (450g or about four cups) mashed/creamed potato

Two medium onions, finely chopped

Salt and pepper to taste

Grated cheese

Butter

Method: Sauté the onions until soft. Flake the fish and mix with the onions and white sauce. Season with

salt and pepper to taste and place in an oven-proof dish. Cover with the mashed potato, dot with

butter and sprinkle with cheese (quantity depends on personal preference).

Bake in a pre-heated oven at 400F (200C or Gas Mark 7) until brown. Serve with green

vegetables.

56

Fish Sausages

This recipe is similar to fishcakes. It is based on one found in a cook book produced in 1946

by that stalwart of traditional cooking, the Scottish Women's Rural Institute. The quantities

below are sufficient for 4 people.

Ingredients: 6 ounces (185g or 1½ cups) cooked white fish

2 ounces (60g or half a cup) peeled prawns

2 ounces (60g or half a cup) mushrooms

2 ounces (60g or half a cup) breadcrumbs

2 lightly beaten eggs

4 ounces (125g or one cup, scant) fine oatmeal

2 teaspoons dried parsley

Salt and pepper to taste

Cooking oil

A small quantity of flour and butter

Method: Remove any skin and bones from the fish. Chop up the prawns finely. Chop and fry the

mushrooms in a little butter.

Using a large bowl, break up and pound the white fish, chopped prawns, cooked mushrooms,

breadcrumbs, parsley and seasoning, binding with half the beaten egg.

With floured hands, form the mixture into a number of sausage shaped portions. Dip into the

remaining beaten egg and roll in the oatmeal. Fry in hot, shallow oil for about 6/7 minutes,

turning regularly until golden brown. Drain on kitchen paper.

57

Flan Case

A flan case can form the basis of many desserts and pies, filled with fruit to meringues.

Ingredients: 8 ounces (250g or two cups) plain flour

4 ounces (125g or one stick) butter

2 tablespoons caster (fine granulated) sugar

1 egg yolk

1 tablespoon iced water

Butter to brush onto the flan tin

Dried beans or rice to fill the flan

Method: Preheat the oven to 180C/350F/Gas Mark 4. Brush a deep, 22cm/9" flan tin with melted butter.

Sift flour into a large bowl and add the butter. Rub the butter into the flour for about three

minutes until the mixture is fine and crumbly, then stir in the sugar. Add the egg yolk and water

and mix to a soft dough. Press into a ball.

Roll the pastry between two sheets of plastic wrap until it is large enough to cover the base and

side of the buttered tin. Trim off any excess and prick the pastry evenly with a fork. Place the

pastry-lined tin, covered with clingfilm (plastic wrap) in a refrigerator for about 20 minutes.

Cut a sheet of greaseproof paper (vegetable parchment or waxed paper) large enough to cover

the pastry-lined tin. Spread a layer of dried beans or rice evenly over the paper. Bake in the pre-

heated oven for 35 minutes. When the flan case is baked, discard the paper, beans and rice.

Flapjacks may not be traditionally Scottish, but they do use one of the basic ingredients of

many Scottish recipes - oats.

Ingredients: 9oz (275g or 2¼ US sticks) butter

9 oz (275g or 1½ cups) soft brown sugar

Quarter pint golden syrup (Light corn syrup is the nearest equivalent in N. America)

1 lb 2 oz (550g or 3 cups scant) rolled oats

Method: Preheat the oven to 180C/350F/gas mark 4. Melt the butter and add the soft brown sugar and

golden syrup. Keep on a low heat until the sugar dissolves - do not boil.

Remove from the heat and add the oats. Place on a baking tray 12 x 8 inches, and roll the mixture

to 1 inch thick.

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Bake for approximately 15 - 20 minutes. Allow to cool and then cut into squares. Store in an air-

tight container.

Forfar Bridies

These are said to have been made by a travelling food seller, Maggie Bridie of Glamis (in the

days when the county of Angus was called Forfarshire). They were mentioned by J M Barrie

(author of Peter Pan) who was born in Kirriemuir in that county. The original recipe used

suet but since that is not always to everyone's taste, you can use butter or margarine.

Ingredients (for six bridies): 1½ lbs (700g) boneless, lean rump steak. Lean minced beef can also be used.

2 oz (2 rounded tablespoons) suet or butter or margarine

1 (or 2) onion, chopped finely

1 teaspoon dry mustard powder

Quarter cup rich beef stock

Salt and pepper to taste

1½ lbs flaky pastry (home made or from a pastry mix packet)

Method: Remove any fat or gristle from the meat and beat with a meat bat or rolling pin. Cut into half-

inch (1cm) pieces and place in a medium bowl. Add the salt/pepper, mustard, chopped onion,

suet (or butter/margarine) and stock and mix well.

Prepare the pastry and divide the pastry and meat mixture into six equal portions. Roll each

pastry portion into a circle about six inches in diameter and about quarter of an inch thick and

place a portion of the mixture in the centre. Leave an edge of pastry showing all round. Brush the

outer edge of half the pastry circle with water and fold over. Crimp the edges together well. The

crimped edges should be at the top of each bridie. Make a small slit in the top (to let out any

steam). Brush a 12 inch square (or equivalent area) baking tray with oil and place the bridies in

this, ensuring that they are not touching. Place in a pre-heated oven at 450F/230C/gas mark 8 for

15 minutes then reduce the temperature to 350F/180C/gas mark 4 and cook for another 45/55

minutes. They should be golden brown and if they are getting too dark, cover with greaseproof

paper (vegetable parchment).

59

Friar's Omelette

This sweet omelette was first published by a Lady Forbes around 1910. In addition to being

made with apples, you can use rhubarb, plums (with stones removed) or blackberry instead.

The quantities make sufficient for four servings.

Ingredients: 6 medium cooking apples

4 ounces (125g or one stick) butter plus butter for greasing a baking dish

2 ounces (50g or 4 tablespoons) white sugar

1 ounce (25g or rounded tablespoon) white sugar for decoration

2 eggs, well beaten

4 ounces (125g or 1 cup) breadcrumbs

A squeeze of lemon juice

Method: Remove the peel and core from the apples, slice and place in a saucepan with about quarter pint

(150ml) water. Cook until soft (similar to apple sauce). Remove from the heat and add 4 ounces

(125g or one stick) butter, sugar and lemon juice and mix well. When cold, add the well-beaten

eggs.

Butter a deep baking dish and spread the breadcrumbs around it so that they stick to the bottom

and the sides - but keep back enough for the top.

Add the apple and egg mixture into the dish and cover the top thickly with breadcrumbs.

Bake in a moderate oven (350F/180C/Gas Mark 4) for about half an hour.

Turn out onto a flat dish and sprinkle with sugar before serving.

60

Gaelic Coffee and Café au Drambuie

Here are some good ways to round off a meal - whether it has been a Scottish one or not. The

only difference between Gaelic Coffee and Café au Drambuie (or Irish coffee for that matter) is

in the type of alcohol used for flavouring.

Ingredients: 3 dessertspoons Drambuie liqueur/whisky

1 level dessertspoon light brown sugar

Fresh, strong coffee

Double cream

Method: Heat a stemmed wine glass with hot water and dry quickly. Add the Drambuie/whisky and stir in

the sugar. Pour in the coffee, leaving an inch below the rim. Keep stirring until the sugar has

dissolved and pour in the cream over the back of a teaspoon so that it floats on the surface to the

depth of about half an inch.

Gaelic Fruits

Here is a great way to provide after-dinner sweets, using fruit, chocolate - and whisky. What a

perfect combination!

Ingredients: 4 ounces (125g) plain chocolate

4 ounces (125g) milk chocolate

4 ounces (125g) white chocolate

6 tablespoons 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.

61

Gingerbread

This is another popular cake which is found in tearooms across Scotland. This particular

version makes a very moist version.

Ingredients: 4oz (100g or 1 stick) margarine

4 0z (100g or half cup) soft brown sugar

1 tablespoon treacle (molasses)

6oz (150g or 1½ cups) plain flour

2oz (50g or half cup) oatmeal

1oz (25g or quarter cup) bran

3 level teaspoons of ground ginger

1 level teaspoon mixed spice (allspice)

1 level teaspoon bicarbonate of soda (baking soda)

2 eggs

2 fluid ounces (50ml or quarter cup) milk

4 fluid ounces (100ml or half cup) orange juice

Method: Preheat the oven to 160C/320F/Gas Mark 3 (reduce the temperature by 10C or equivalent if a fan

assisted oven).

Mix the flour, bran, spices and soda together in a bowl. Put the milk and orange juice in another

container and lightly beat in the eggs. Put the margarine, sugar and treacle/molasses in a

saucepan on a low heat and stir until the sugar has dissolved. Remove from the heat and stir in

the dry ingredients and then add the eggs/milk/juice mixture.

Pour the mixture into a 2lb loaf tin lined with baking parchment and bake for around 40 minutes.

Alternatively, if you want to make iced gingerbread squares, put the mixture in a 9" (23cm)

square, lined tin and bake for 35 minutes. When it's cold, use 8oz (250g or one and a quarter

cups) icing sugar (frosting) and enough water to make a thick, spreadable icing.

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Ginger Wine

Ginger wine has been a popular drink for cold winter's nights - or as an addition to whisky to

make a "Whisky Mac". This recipe is adapted from the original published in Mrs Beeton's

famous work and makes 4.5 litres (8 pints).

Ingredients: 4.5 litres (8 pints) water 1.4 kg (3 lb) sugar One lemon - zest and juice 1 tsp fresh yeast 110g (4

oz) raisins, stoned and chopped 40g (1½ oz) ginger, peeled and bruised 75 ml (2½ fl oz) brandy

Method: Add the water, sugar, lemon zest and bruised ginger to a very clean saucepan. Bring to the boil,

simmer for 1 hour. Remove any scum and transfer to a large bowl. When it is luke-warm, add the

yeast and leave overnight.

Next day, strain the lemon juice and add to the mix along with the chopped raisins. Place

everything in a suitable vessel.

Stir the wine every day for 14 days. Add the brandy. Stop the vessel down by degrees and in a

few weeks it will be ready to bottle.

Green Pea Soup

It has always been a mystery why green pea soup in cans is not available on supermarket

shelves, certainly in Scotland. It is tasty and an attractive colour. But the lack of an "off the

shelf" version just gives the incentive to make it yourself!

Ingredients: One pound peas (fresh or frozen)

One bunch spring onions

One round lettuce

One pint chicken stock (or made from a cube)

One ounce butter (25g or ¼ stick)

One level teaspoon castor (fine granulated) sugar

One clove garlic

Salt and pepper to taste

Method: Peel and crush the garlic and trim and slice the spring onions. Soften them by heating in butter in

a pan for three minutes. Then add stock, peas, roughly chopped lettuce, sugar, salt and pepper

and bring to the boil. Simmer for roughly five minutes. Cool slightly and then put through a

blender.

Green pea soup can be served either hot or cold - but heat or cool quickly to preserve the colour.

If served cold, garnish with chopped mint. If served hot, garnish with cream or fromage frais.

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Grilled Salmon Balmoral

Oatmeal is one of the staple ingredients of many Scottish foods, from haggis to porridge. It is

often used to coat fish (herring and oatmeal in particular). Here it is used to add flavour and

texture to the king of fish.

Ingredients: Salmon steaks of your choice

Flour seasoned with salt and pepper to taste

Melted butter for frying

Medium oatmeal

Method: Lightly flour the salmon steaks and dip these in melted butter. Sprinkle oatmeal over the top of

the steaks. Place on a buttered tray and grill slowly or put in a pre-heated oven at 325F/170C/gas

mark 3 for 7/10 minutes.

Grilled Salmon Trout

This recipe for Grilled Salmon Trout with leek and ginger bouillon is from a very famous

hotel in Scotland – most associated with golf ;-). The quantities are sufficient for 4.

Main Ingredients: 3lb whole salmon trout or 6 oz salmon fillets

2 tbsp melted butter

1 tsp fennel seeds

juice of 1 lemon

4 heads small pak choi, washed and trimmed

2 oz (65g or ½ stick) butter, cut into cubes

1 packed fresh tarragon, stems discarded

Ingredients for the ginger bouillon: 1 large shallot

1 inch piece of ginger

2 leeks, white part only

1 oz (30g or quarter stick) butter

7 fl oz (250ml or one cup/Half a US pint) sweet white wine

2 pints chicken stock

Ingredients for the horseradish potato: 1lb 10 oz potatoes

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4 fl oz (8 tablespoons or 100ml or half cup) olive oil

cream or butter, optional

3 tsp bottled horseradish

Method: First make the ginger bouillon: Finely chop the shallot, ginger and white of the leek and sweat in

a little butter in a covered pan for 3 - 4 minutes, until soft but not coloured. The green part of the

leek is not used and can be saved for stock. Add the sweet wine and chicken stock and simmer

gently for approximately 30 minutes to extract all the flavours from the leeks. Sieve and reduce

the bouillon to leave about 14 fl oz (500ml or two cups).

Horseradish potato: Peel and boil the potatoes until cooked, then drain. Mash them, drizzle in the

olive oil while beating. Add cream if desired to make it richer. Stir the horseradish into the

potato. Preheat the grill. Cut the salmon trout into 8 equal pieces. Brush the salmon with the

melted butter, sprinkle with fennel seeds and squeeze over a little lemon juice. Grill the fish

lightly for two minutes on each side until just cooked.

To assemble the dish, reheat the bouillon and place the pak choi in it for approximately 3

minutes to cook. Spoon the potato into the middle of 4 high lipped plates or bowls. Place the pak

choi on top of the mash and then the salmon trout on top of this. Stir the butter into the bouillon

and when it has melted add the tarragon leaves. Spoon a little into each plate.

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Haggis

It is a shame that the "Great chieftain o' the puddin'

race" should be regarded (by some) with such a

mixture of horror and humour. The vision of

sheep's stomachs and other intestines seems to put

some people off, but it has long been a traditional

way of using up parts of the animal which otherwise

might go to waste. Made properly, it is a tasty,

wholesome dish, with every chef creating his or her

own recipe to get the flavour and texture (dry or

moist) that suits them. Personally, I like a haggis

which is spicy from pepper and herbs, with a

lingering flavour on the palate after it has been

consumed.

It is suggested that the best way to get haggis is to buy it in the butcher's shop! Certainly, these

days haggis can even be ordered online. Finding a butcher who can supply sheep's heart,

lungs and liver may not be easy although nowadays beef bung (intestine) is used instead of

sheep's stomach. Since this is used also to make European sausage, they are out there for

other nationalities as well.

Ingredients: Set of sheep's heart, lungs and liver (cleaned by a butcher)

One beef bung

3 cups finely chopped suet

One cup medium ground oatmeal

Two medium onions, finely chopped

One cup beef stock

One teaspoon salt

½ teaspoon pepper

One teaspoon nutmeg

½ teaspoon mace

Method: Trim off any excess fat and sinew from the sheep's intestine

and, if present, discard the windpipe. Place in a large pan,

cover with water and bring to the boil. Reduce the heat and

simmer for an hour or possibly longer to ensure that they are all

tender. Drain and cool.

Some chefs toast the oatmeal in an oven until it is thoroughly

dried out (but not browned or burnt!)

Finely chop the meat and combine in a large bowl with the

suet, oatmeal, finely chopped onions, beef stock, salt, pepper,

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nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture

into the beef bung which should be over half full. Then press out the air and tie the open ends

tightly with string. Make sure that you leave room for the mixture to expand or else it may burst

while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the

pressure.

Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and

simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin.

Serve hot with "champit tatties and bashit neeps" (mashed/creamed potato and turnip/swede).

For added flavour, you can add some nutmeg to the potatoes and allspice to the turnip/swede.

Some people like to pour a little whisky over their haggis - Drambuie is even better! Don't go overboard on this or you'll make the haggis cold. At Burns Suppers the haggis is traditionally

piped in and Burns “Address to the Haggis” recited over it.

Haggis Millefeuille with bashed neeps and champit tatties,

candied tomatoes, black pudding mousse, crisp rosti and malt

whisky jus.

This is not the standard haggis meal (though bashed neeps and champit tatties - chopped up

turnip/swede and mashed/creamed potatoes - are the usual accompaniment). Instead, it is a

special recipe from the kitchens of another famous hotel. The ingredients are sufficient for

four people and assumes that you have haggis and black pudding available.

Ingredients for the tomatoes: 4 plum tomatoes

25 g (1 oz) sugar

5 g sea salt

5 g mixed herbs

1 clove of garlic, finely chopped

Ingredients for the malt whisky jus: 60g (2 oz or ½ stick) butter

50g (2 oz) chopped vegetables (eg carrot, leek, onion, celery)

60 ml (4 tablespoons) malt whisky

1 litre (1½ pints) brown stock (beef)

salt and pepper

Ingredients for the crisp rosti: 60 ml (4 tablespoons) olive oil

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180g (6 oz) shredded raw potato

salt and pepper

Ingredients for the black pudding mousse: 300g black pudding

65g skinless breast of chicken

Main Ingredients: 375g (12 oz) hot haggis

180g (6 oz) turnip puree

180g (6 oz) potato puree

25 g (1 oz) leek, finely chopped, deep-fried

Method for the tomatoes: Slice tomatoes and place in 4 interleaving circles approximately 10cm in diameter on an oven

tray lined with silicone paper. Mix sugar, sea salt, mixed herbs and chopped garlic together.

Sprinkle mixture evenly over circles of tomatoes. Place in preheated oven (150C /gas mark 2) for

30 minutes. Remove and allow to cool.

Method for the malt whisky jus: melt half butter in thick bottomed pan. Add chopped vegetables and cook gently for 2-3 minutes.

Add malt whisky and flambé. Add brown stock and reduce by two-thirds. Remove from heat,

season and whisk in remaining butter. Keep warm without boiling.

Method for the crisp rosti: To make 12 rosti, 3 per serving, heat olive oil in a small 10cm diameter saucepan. Season raw

shredded potato with salt and pepper, and place a thin layer covering bottom of pan. Cook and

colour rosti for few minutes then turn over with palette knife and colour other side. Repeat. If

rosti needs more cooking place on roasting tray and finish cooking in a hot oven.

Method for the black pudding mousse: Pass black pudding and chicken breast through food processor for 4-5 minutes, making sure

paste is smooth. Wrap mousse in clingfilm then in tinfoil to form a sausage shape. Secure with

string. Steam over boiling water for 25 minutes until mousse is fully cooked. Reserve in hot

place until assembly

To serve: Place a round pastry cutter in middle of serving plate and press a layer of haggis into cutter.

Place one of the rosti potatoes on top of haggis. Place on ring of candied tomatoes on rosti. Place

pastry cutter on to tomato and press a layer of potato puree into cutter. Place another layer of

rosti, potato and tomato ring on top of potato. Place pastry cutter on top of next tomato and press

a layer of turnip into cutter. Place another rosti potato and tomato ring on top of turnip.

Top tomato with black pudding mousse - your dish will be tower shaped.

Drizzle malt whisky jus around plate and garnish with deep fried leek.

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Ham and Haddie Pie

Bacon and smoked haddock (haddies) go very well together in this tasty pie. The quantities are

sufficient for four people.

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

Method: 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.

Helensburgh Toffee

There are many different varieties of toffee, tablet and fudge catering for the sweet tooth of

many Scots. This "toffee" named after Helensburgh (a town overlooking the lower reaches of

the river Clyde) has the consistency of thick fudge, rather than chewy toffee.

Ingredients: 2 ounces (50g or half stick) unsalted (sweet) butter

1 pound (450g or two cups) caster (superfine) sugar

Two teaspoons (10ml) golden syrup (light corn syrup)

7 fluid ounces (200ml or small can) condensed milk

4 tablespoons (60ml) milk

Half teaspoon (2.5ml) vanilla essence (extract)

Method: Melt the butter in a heavy-based saucepan, then add the sugar, syrup, condensed milk and milk.

Heat very gently until all the ingredients have dissolved. Then bring to the boil, stirring

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constantly. Continue to heat, stirring gently until the mixture has reached 115C/240F on a sugar

thermometer (or until a teaspoonful of the mixture forms a soft ball when dropped into cold

water).

Remove from the heat and add the vanilla essence. Beat well until thick and creamy. Pour into

shallow greased tins (pans) and mark into squares with a knife. Leave to cool and set. Cut into

pieces and store in an airtight container.

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!

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Herring with Drambuie Butter

Herring in oatmeal is a classic Scottish dish. In more modern times, chefs have added their

own touches to the basic dish. Drambuie Butter is one way of adding to the flavours.

Ingredients: Allow two herrings per person

4 oz unsalted butter (one stick)

2 teaspoons lemon juice

1 tablespoon finely chopped parsley

3 tablespoons Drambuie liqueur

Method: Prepare the herring as per the herring in oatmeal page after you have prepared the Drambuie

Butter (below).

To make the Drambuie Butter, simply soften the butter but don't melt it. Beat in the other

ingredients and then roll out into a cylinder shape with a diameter of about one inch. Wrap in

foil/greaseproof paper/vegetable parchment/waxed paper and leave in the fridge to harden again.

Cut into slices and place two on each fish immediately before serving the cooked herrings. Add

garnish of cress or lemon according to preference.

Any leftover butter can be put on a tray and frozen and stored in small freezer bags. But don't

keep them for more than one week.

Het Pint

Het Pint (literally "a hot pint) was used as a warmer for "first-footers" more than a century

ago. It was carried in a copper kettle and offered to everyone they met on their first-footing

rounds.

Ingredients: 4 pints mild ale/beer

nutmeg

3 eggs

sugar to taste

1/2 pint whisky

Method: Grind nutmeg into ale and bring to the point of boiling. Mix in the sugar (already dissolved in

some cold ale) and eggs, taking care that they do not curdle. Pour in the whisky and bring the

mixture nearly to boil. Then pour it briskly from one pot to another until the liquid becomes

smooth and bright.

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Honey and Lemon Chicken

Here's an easy to prepare recipe for succulent, tasty chicken, cooked in a casserole in the

oven.

Ingredients: 4 chicken pieces

2 ounces (60g or ½ stick) butter

4 tablespoons clear honey

2-3 tablespoons lemon juice

4 sprigs fresh rosemary

Method: Heat the butter in a frying pan and brown the chicken on all sides. Transfer to a lidded casserole.

Boil the honey, lemon juice and rosemary in the frying pan for a few minutes and then pour over

the chicken. Cover the casserole and cook in a pre-heated oven at 375F/190C/Gas Mark 5 for 20

minutes.

Honey Creams

Here is a recipe for a delicious dessert which includes honey and whisky in the list of

ingredients. The quantities will provide enough for eight portions. But as the creams are

frozen, they can be eaten over a number of days.

Ingredients: 4 tablespoons thick honey

4 egg yolks, size 2

Half pint double cream (whipping cream)

4 tablespoons whisky

Grated chocolate for decoration

Method: Heat the honey in a pan until it is runny. Beat the egg yolks and slowly add the honey, beating

until it has thickened and turned a pale yellow colour. Whip the cream and add the whisky, one

tablespoon at a time. Fold together the egg yolk mixture and the cream mixture.

Divide into eight ramekins (moulds) and sprinkle with grated chocolate. Place on a tray, cover

and freeze.

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Honey Sauce

This sweet sauce can be poured over steamed puddings, milk puddings, pancakes and sweet

omelettes. Of course, heather honey tastes the best, if you can obtain it! The quantities given

below provide enough sauce for four servings.

Ingredients: Half pound (225g) honey

Half pint (300ml) water

1 large beaten egg

1 rounded teaspoon butter

Finely grated rind and the juice of half an orange

Finely grated rind and the juice of half a lemon

Method: Place the honey and water in a bowl or double saucepan and heat until it is well blended. Then

add the juice and grated rind of the orange and lemon, butter and finally the well-beaten egg.

Heat over hot water, stirring constantly for about ten minutes or until it has thickened slightly.

Pour over your pudding, pancakes or sweet omelette.

Honey and Whisky Cake

Here is a recipe for a cake which uses that popular Scottish ingredient - whisky! Use blended

whisky, rather than malt (the latter is too good to be used in cooking) and the quantity used is

very much subject to personal preference...

Ingredients: 6 oz self-raising flour (or all-purpose flour with baking powder)

6 oz butter

6 oz soft brown sugar (light brown sugar)

3 beaten eggs

4 tablespoons whisky

Rind of a small orange, grated

Ingredients for butter Icing: 6 oz icing (frosting) sugar

2 oz butter

2 tablespoons clear honey

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Juice from a small orange

Toasted flaked almonds as decoration

Method: Cream the butter and sugar together, add the orange rind and beat in the eggs, one at a time.

Whisk until the mixture is pale and fluffy. Sift in half the self-raising flour (or all-purpose flour

and baking powder) and pour in the whisky. Fold in to the mixture and sift in the remaining flour

and again fold in. 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 375F/190C/Gas Mark 5 until the cake

is a light golden colour. Turn onto a wire rack to allow it to cool.

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. Add

the toasted almonds as decoration.

Iced Cherry Cake

Cherry cake, with icing on top, is one of the mainstays of Scottish home baking tearooms.

Ingredients: 8 ounces (250g/One and a quarter cups in North America) self-raising flour (all-purpose flour

with baking powder)

8 ounces (250g/one cup) margarine

8 ounces (250g/one and a quarter cups) caster sugar (fine granulated sugar)

4 eggs (medium)

8 ounces (250g/one cup) glacé cherries

8 ounces (250g/one and a quarter cups) icing sugar (frosting)

Method: Preheat the oven to 160C/325F/Gas Mark 3 (or slightly higher if not an electric fan assisted

oven) and line a baking tray (8" x 12" x 1½" or 20cm x 30cm x 3.5cm) with vegetable parchment

or waxed paper.

Wash, dry and chop up the cherries to remove the glacé coating (but retaining some as quarter

cherries to decorate the top later). If you coat them in some flour it will stop them sinking to the

bottom of the cake. Cream the margarine and sugar together thoroughly until light and fluffy (to

help the cake rise with the trapped air). Beat in the eggs, one at a time, until smooth. Stir in the

flour and then add the cherries.

Spread evenly into the tin and bake in the middle of the oven for about 40 minutes. Allow to cool

in the tin.

Add a little water at a time to the icing sugar (frosting) until it has a consistency which coats the

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back of a metal spoon without running off. Remove the cake from the tin and spread the icing

sugar evenly on top. Decorate with quartered cherries.

Kedgeree

Curry powder in a traditional Scottish recipe? Yes, apparently it was a Scottish regiment

serving in India that married local curry with smoked fish. "Finnan haddies" (smoked

haddock from Glen Finnan in Scotland) are the best but most smoked fish is satisfactory.

Ingredients (to serve four people): 2 fillets of smoked haddock, bones and skin removed

2 hard boiled eggs, shelled and chopped finely (some people add more than 2 eggs)

350g/ ¾lb /two cups (US) long grain basmati rice (or brown rice)

300ml/ 10fl oz /1¼ cups of milk to poach the fish

50g/ 2oz /½ stick of butter

750ml/ 1¼ pints /3 cups (US) chicken stock

Small onion, peeled and finely chopped

One bay leaf

One teaspoon curry powder (or to your own taste!)

Half teaspoon grated nutmeg

Ground pepper (to taste)

Method: Pre-heat the oven to 180C/350F/Gas Mark 4. Cook the onion gently in the butter and add the

rice, stirring to coat the rice in butter. Add the stock and bring to the boil. Add the bay leaf, cover

and cook in the oven for about 20 minutes or until the rice has absorbed the stock. Remove the

bay leaf at the end of cooking.

Poach the fish in hot milk for five minutes and drain just before the rice is ready. Flake the fish.

When the rice is ready, stir in the flaked fish, chopped eggs, curry powder, nutmeg and pepper,

using a fork to stir the flaked fish (to prevent the rice from breaking up).

Kedgeree is often served with softly scrambled eggs but you may prefer mashed potatoes.

Lamb Desi

In the last 50 years there has been a tremendous

growth in Scotland in the number and quantity of

dishes which were originally from the Indian sub-

continent. Edinburgh and Glasgow restaurants

compete for the title of "Curry Capital", with

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Glasgow boasting the largest Indian restaurant in Europe. The taste for Indian food has led to

an interest in cooking Indian-style food at home and local restaurants will often encourage

this by publishing their recipes for popular dishes. Here is a recipe for Lamb Desi from one of

Glasgow's newer establishments.

Ingredients below are sufficient to serve 2 people. This is traditionally served with Paratha (a

richer version of chapatti) but can also be served with rice.

Ingredients: 1 or 2 chopped green chilli (dependent on preference)

200 grams (7 ounces) chopped tomato

½ kilo (one pound) of lean Scottish lamb on or off the bone

150ml (5 ounces), vegetable oil

1 large white onion

1 teaspoon fresh root ginger

1 clove of garlic

1 teaspoon of tumeric

1 teaspoon of garam masala

1 teaspoon of cumin

1/2 to 1 teaspoon chilli powder (dependant on taste)

Pinch of salt

1 green pepper

Bunch of corriander

Quarter pint (150ml) water

Natural yogurt (table spoon)

Method: Using a sharp knife cut lamb into small, even sized pieces.

In a large mixing bowl combine the yogurt, garam masala, ginger, garlic, chilli powder and salt

and mix well.

Heat oil in a large saucepan and fry the onions until golden brown. Add the cumin and tumeric

and stir well.

Add the lamb to the yogurt mix and stir fry for 3-5 mins. Add the chopped green chillies and

tomatoes and stir fry for a further 5 minutes. Add a quarter pint of water and leave to simmer on

low heat for 30 minutes.

Add some corriander and stir until sauce reaches the required consistency. Transfer the curry to

warm serving plates and serve hot with a sprinkle of corriander to decorate the dish.

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Leek and Potato Soup

Here's a simple recipe for a tasty, hearty soup which is popular in Scotland.

Ingredients: Six potatoes, diced

3 leeks, chopped

1¼ pints (750ml or 3 cups) chicken stock

Salt and freshly ground black pepper to taste

1 ounce (25g or ¼ stick) buter or margarine

2 ounces (50g or half cup) grated cheddar cheese

Method: Boil the potatoes and leeks in water for about 15 minutes until the potatoes start to disintegrate.

Season to taste with salt and pepper. Work in the butter or margarine and serve with a sprinkling

of grated cheese.

Love Apple Soup with Claret

"Love apple" was an early name for tomatoes so the ingredients are not so hard to find as you

might have first thought! The soup makes a great start to any meal, especially in winter. The

quantities below are sufficient for 8/10 people (though you can refrigerate and have half the

next day).

Ingredients: 1 oz (30g or ¼ stick) butter

4 oz (125g or one cup) chopped onion

2 oz (60g or ½ cup) grated carrots

1 medium stick celery, thinly sliced

2lb (1 kilo) tin tomatoes

2 rounded tablespoons tomato purée

2 oz (60g or ½ cup) chopped streaky bacon

¼ pint (150ml or ½ cup) claret

4 tablespoons extra claret

2 pints (1 litre or 5 cups) water or light chicken stock

1 level tablespoon sugar

2 level tablespoons cornflour

1 bouquet garni

2 or 3 level teaspoons salt (or to taste)

Single cream (to garnish)

Sprigs parsley or thyme, finely chopped

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Method: Heat the butter in a large lidded pan, add the vegetables and bacon and fry for about ten minutes

over a medium heat, stirring occasionally, until they have turned pale gold (but avoid burning).

Stir in the tomatoes, claret and water (or stock), bouquet garni, tomato purée, sugar and salt.

Bring to the boil, stirring continually and then cover and simmer for about an hour , stirring

occasionally.

Remove the bouquet garni, liquidise or seive finely. It's at this stage that you can refrigerate

some or all of the soup for use later in the day or the next day.

Reheat, uncovered, stirring frequently. Mix the cornflower with the 4 tablespoons extra claret,

pour a little hot soup into the claret mix, stirring vigourously, then add to the soup. Heat and stir

until thick and simmer for three minutes.

Ladle into warm plates and swirl in the cream. Sprinkle some finely chopped parsley or thyme

and serve with crusty bread.

Macallan`s Whisky Chocolate Pudding

.

Ingredients for the pudding: 110g/ 4 ounces/ ½ US cup castor/granulated sugar

110g/ 4 ounces/ one stick margarine

60g/ 2 ounces/ ½ US cup cocoa powder or drinking chocolate

170g/ 6 ounces/ 1½ US cups flour

2 eggs

25 ml/ 2 tablespoons Macallan whisky

2 tablespoons skimmed milk

50g/ 2 ounces/ ½ US cup soft berries of choice

Ingredients for the sauce: 140g/ 4 ounces dark chocolate [ 70% cocoa]

150 ml/ 6 fluid ounces/ ¾ cup double cream

25 ml/ 2 tablespoons Macallan whisky

1 tablespoon golden syrup (light corn syrup is the closest in the US)

Method: Blend sugar and margarine until light and fluffy.

Sieve cocoa powder or chocolate into flour.

Whisk eggs together, then add to sugar/margarine mix, adding a little flour mix to thicken. Add

whisky and more flour mix until both flour and whisky have been used. Add skimmed milk, to

soften. Grease 4 individual pudding moulds with margarine and dust with caster sugar.

Place a spoonful of the mix into each mould, cover with tin foil and secure tightly. Place in a pot

of warm water which reaches halfway up the moulds. Bring to the boil then simmer for 40

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minutes

For the sauce : melt chocolate in a bowl over boiling water, add cream, whisky and syrup.

Remove puddings and place on plates. Then pour over the chocolate sauce, adding a few soft

berries before serving.

Marmalade Cake

Mrs Janet Keiller made marmalade for the first time in Dundee in 1797 when her husband

bought a cargo of oranges that were going cheap, after a Spanish ship had been forced into

the harbour in a storm. So it is not surprising that marmalade features in a number of Scottish

recipes. Here is one for a marmalade cake.

Ingredients (with US conversions in brackets): 8 oz self-raising flour (One cup all-purpose flour with baking powder)

2 beaten eggs

3 oz caster sugar (Three rounded tablespoons granulated sugar)

4 oz margarine (4 rounded tablespoons)

1 drop vanilla essence (vanilla extract)

2 tablespoons orange marmalade

1 teaspoon orange rind, finely grated

2 tablespoons milk

Pinch of salt

Method: Sift the flour and salt into a bowl and rub in the margarine until the mixture looks like fine

breadcrumbs. Stir in the sugar, half the orange rind and then add the eggs, marmalade, milk and

vanilla. Mix well to achieve the consistency of thick batter. Grease a 6 inch round cake tin and

bake in the centre of a pre-heated oven at 350F/175C/Gas Mark 4 for around one hour and

twenty minutes until golden brown. If you have one, you can check with a skewer until it comes

out clean. Sprinkle the rest of the orange rind on top and allow to cool for a few minutes before

you turn out on a wire rack to cool.

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Marzipan Dates

This is another recipe which originated in Dundee where almonds (the basis of marzipan)

were imported. These sweeties (candies) are simple to make and do not involve any cooking at

all!

Ingredients: 8oz whole dates from which the stones have been removed.

8oz marzipan

4oz caster (fine granulated) sugar

Method: Knead the marzipan until it is warm and soft. Take a small piece of marzipan (the amount will

vary on your liking for marzipan!) and shape it into a roll slightly shorter than the length of the

dates. Open the date with a knife, insert the marzipan and close over again. Roll the filled date in

the caster sugar and lay it on a separate plate. Repeat until the marzipan is finished. Place the

Marzipan Dates in small paper cases and store in an airtight container.

Melrose Creams

Here is a simple recipe which uses tinned fruit and cream to create a delicious dessert to end a

meal.

Ingredients: 8 ounce (225g or US medium size) can of pineapple rings

14 ounce (400g or US large size) can of apricots

½ pint (300ml or 1¼ cups) double cream (whipping cream)

½ pint (300ml or 1¼ cups) single cream (light cream)

12 glacé (candied) cherries, cut into quarters 2 ounces (50g or ½ cup) plain (semi-sweet) grated

chocolate

Method: Drain the juice from the pineapple and cut each ring into six equal sized pieces. Purée the

apricots in a blender or food processor or rub them through a sieve (strainer).

Whisk the double/whipping cream until it is softly peaking, then stir in the cut cherry pieces.

Then slowly whisk in the apricot purée until it is blended with the cream.

Divide the pineapple pieces between six small dessert glasses and spoon the apricot cream over

them. Chill.

Before serving, pour over a thin layer of chilled single cream and sprinkle with the grated

chocolate.

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Melting Moments

Here is a fancy cake which would have been eaten at many an afternoon tea.

Ingredients: 4oz cornflour

3oz butter

2oz caster sugar

One egg

Level teaspoon baking powder

Teaspoon grated lemon rind

Icing sugar

Method Cream the butter (margarine will do) and sugar until light and fluffy and add the lemon rind.

Sieve the cornflour and baking powder together. Break the egg into a bowl and beat with a fork.

Add a small amount (about a tablespoon) of egg and a similar amount of cornflour alternately to

the creamed butter and sugar, beating well between each addition. Place about a dozen paper

cake cases in a baking tin and add a teaspoonful of mixture to each case (use the back of another

spoon to push it off). Place in a pre-heated oven at 375F/180C/Gas mark 4 and bake 10 minutes

until firm and golden (don't let them get beyond a golden colour). Allow the cakes to cool on a

rack and then add a dusting of the icing sugar.

Meringues

Crumbly meringues filled with cream are a highlight of any afternoon tea (or any other time,

for that matter). They can be messy to eat - but who cares when something tastes as good as

this? If you are counting calories, one half of a meringue (minus the cream) is great on top of

fresh fruit salad. The recipe below comes from the from Scottish women's rural institute

collection.

Ingredients: 4 egg whites

225g (8oz or 2 cups) castor sugar (or granulated if castor is not available)

Method: Whisk the egg whites until the bowl can be held upside down - just be careful at the earlier

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stages! Add approximately one third of the sugar and beat again. Then fold in the rest of the

sugar with a metal spoon.

Cover 2 large baking trays with baking parchment. Place oval mounds of meringue using two

large spoons (or pipe mix with icing bag) onto the trays. Dust with a little caster sugar and place

in a cool oven 150C (300F or Gas mark 2) for 5 minutes, then lower oven temperature to 110C

(225F or Gas mark -1) for 2 hours. You can test if they are ready by peeling one off the paper - if

it comes off whole, they are ready.

Leave to cool completely. Later, sandwich two halves together with whipped cream.

Oatmeal Cakes

Oatmeal was a staple of the Scottish diet and has been described as "the backbone of many a

sturdy Scotsman." It was used in many ways - porridge, oatcakes, brose (oatmeal and

peasemeal) and scones. Here is a recipe for a sweet oatcake which is more like a biscuit than a

conventional oatcake.

Ingredients: Teacup of medium oatmeal

Teacup of plain flour

Half teacup of milk

Tablespoon of soft brown sugar

3 oz butter or margarine

Level teaspoon salt

Level teaspoon bicarbonate of soda (baking soda)

Method: Sieve the flour, salt and bicarbonate of soda into a bowl, add the oatmeal and mix. Cut the butter

or margarine into small portions and rub into the mixture with your fingers. Add the sugar and

mix well. Pour in the milk and mix until you have a stiff but workable dough.

Shake some flour on a worktop, turn the dough onto it and shake a little flour on the top. Roll out

thinly (about half an inch thick) and prick over with a fork. Cut into rounds with a scone cutter

and place on an oiled baking tray. Bake in a pre-heated oven for 15/20 minutes at

350F/180C/Gas Mark 4. Use a palette knife to lift the biscuits onto a wire coming rack. Store in

an airtight tin.

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Oatmeal Gingerbread

Here is a recipe which uses one of the staples of traditional Scottish diet, oatmeal.

Ingredients: 6 ounces flour

2 ounces oatmeal

2 ounces soft brown sugar (light brown sugar)

2 ounces butter

2 tablespoons black treacle (molasses)

1 teaspoon of ground ginger

1 teaspoon mixed spices

1 large egg

1 level teaspoon bicarbonate of soda

3 tablespoons milk

Note: In Britain a tablespoon holds 17.7 ml while the American tablespoon holds 14.2 ml so you

may have to make some adjustments to the above (British) quantities.

Method: Line a seven inch square baking tin with greaseproof paper which has been well buttered. Melt

the butter, sugar and treacle in a saucepan over a gentle heat. Sieve the flour and bicarbonate of

soda into a bowl. Add the oatmeal and spices. Add the melted butter and treacle mixture, a well

beaten egg and the milk to the bowl, stirring well until completely blended. Pour into the baking

tin and bake in a pre-heated oven at 350F/190C/Gas Mark 4 for about 45 minutes. Allow the

cake to cool for ten minutes before turning out onto a wire rack.

Oatmeal Posset

A "posset" is a hot drink of milk with various additions as a remedy for a cold. But whether

you have a cold or not, any drink with honey and whisky has to go down well!

Ingredients: One UK pint (20 fluid ounces or 600ml or two and a half US cups) milk

Half ounce (15g or 2 tablespoons) medium oatmeal

Quarter teaspoon (15g) salt

2 teaspoons (10ml) clear honey (Scottish heather honey if you can!)

1 tablespoon (15ml) whisky (or brandy, if you prefer)

Grated nutmeg or cinnamon sticks to taste

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Method: Add the oatmeal and salt to the milk in a saucepan and bring to the boil, stirring continuously.

Remove from the heat allow to stand for ten minutes.

Strain the liquid into a clean saucepan, pressing the oatmeal to extract as much liquid as possible,

discarding the oatmeal at the end. Stir in the honey and grated nutmeg plus the whisky or brandy.

Reheat until it is almost boiling and serve immediately in mugs. Instead of using nutmeg, you

can put a cinnamon stick into each mug and stir the drink in the mug with this between sips.

Oatmeal Potatoes

Here is a good but simple way to liven up the serving of potatoes - using one of Scotland's

traditional ingredients - oatmeal. While pin-head oatmeal (the kernel has been cut in half and

the floury meal taken out) any rough oatmeal (such as that used for real porridge) will do.

Ingredients: Potatoes (new ones are best)

2 tablespoons pinhead oatmeal

1 tablespoon butter

Method: Boil your normal quantity of potatoes in the usual way. While they are cooking, toast the oatmeal

slowly on a tray in the oven using a low/medium heat. Drain the potatoes and add the tablespoon

of butter. Stir to allow the butter to coat the potatoes. Then add the toasted oatmeal and stir

again. Serve the potatoes with a sprinkling of finely chopped parsley or chives.

Oats and Apple Topping

This topping, made from layers of toasted oats and apple, is useful as a topping or "crumble"

for cooked fruits. It can also be mixed with cream and soft fruit and served as a kind of

"Cranachan".

Ingredients: 1½ oz (40g or third of a stick) butter

2 oz (50g or 2 tablespoons) brown sugar

4 oz (125g or one cup) rolled oats

4/5 medium cooking apples

Juice of half a lemon

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Method: Melt the butter in a pan and add the oats and sugar. Mix well. Spread out in a shallow tin and

toast in a moderate oven until they are golden brown.

Peel, core and slice the apples. Toss them in the lemon juice and put in a casserole with a tight-

fitting lid. Bake in a moderate oven until the apples are soft and fluffy (takes about 30 minutes).

Beat in the sugar to taste and allow to cool.

Using a straight-sided pie-dish, arrange a layer of oats, then apples and repeat until all are used

up - finish with a layer of oats. Leave at room temperature for about an hour to allow the flavours

to blend.

Oranges an' Whisky

Here is a delicious way to add some additional flavour to oranges to make a great dessert.

Ingredients: 4 oranges

2 tablespoons demerara (brown) sugar

3 tablespoons whisky

3 tablespoons water

Whipped cream

Method: Peel and thinly slice 3 of the oranges, removing all pips and pith. Put the juice from the

remaining orange with the sugar, whisky and water in a pan. Heat gently, stirring until the sugar

dissolves. Simmer for two minutes. Add the orange slices and raise the heat for 1-2 minutes.

Remove from the heat.

Arrange the fruit in a dish and pour any remaining juices from the pan over them. Chill and serve

with whipped cream.

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Pan Fried Partridge

Here is a recipe from a master chef

Ingredients (to serve four):

4 partridges

Salt and freshly ground black pepper

1 tbsp olive oil

125 ml (4 fluid ounces or half US cup) stock and 25 ml (two tablespoons) red wine mixed

1 tsp redcurrant jelly

4 thick slices best black pudding (if available)

250g (8 ounces) mixed salad leaves, washed and dried

3 tbsp vinaigrette

Method: I've used partridge for this dish but we often serve this using mallard instead. Pigeon would also

work very well. Game and black pudding go really well together especially when contrasted with

lovely fresh salad leaves.

Carefully remove breasts from the birds and pull of skin. Keep carcasses and legs to make stock.

Season partridge breasts with salt and pepper. Heat a heavy based frying pan until very hot. Add

1 tablespoon of oil to the pan then breasts, skinned side down. Fry for 2 minutes then turn over

and fry for 2 minutes more. Remove partridge from pan and allow to rest on a plate in a warm

place. Deglaze pan with stock and red wine, stir in redcurrant jelly, reduce by half, then set aside

and keep warm.

Fry black pudding in a non-stick pan until crisp on the outside and heated through. Cut or tear

slices into bite-sized pieces.

To serve, slice partridge thinly. Place a mound of dressed salad leaves on 4 plates. Arrange

partridge on top or around salad. Surround with chunks of black pudding and drizzle with

reduced jus. Serve immediately.

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Paradise Cake

This is an easy to prepare recipe as it is based on shortcrust pastry which you can obtain from

the supermarket (unless you want to make your own).

Ingredients:

8 oz shortcrust pastry

Raspberry jam

4 oz margarine

4 oz caster sugar (4 rounded tablespoons granulated sugar)

1 beaten egg

2 tablespoons chopped glacé cherries

2 tablespoons chopped walnuts

2 tablespoons ground almonds

Vanilla essence (extract)

Caster sugar (granulated sugar) for dusting

Method:

Roll out the pastry on a floured surface and use it to line a greased 11 inch by 7 inch baking tin.

Bake this initially on its own in a pre-heated oven for ten minutes at 350F/175C/Gas Mark 4.

Cream the margarine and sugar together and stir in a beaten egg, cherries, walnuts and almonds.

Add the vanilla essence/extract and mix well. Spread a layer of raspberry jam on the bottom of

the pastry case (after the ten minute baking) and spoon in the mixture on top of the jam. Bake for

30/35 minutes. On removing it from the oven, sprinkle with sugar and leave to cool in the tin.

When it is cold, remove from the tin and cut into squares.

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"Parlies" or "Scottish Parliament Cakes"

Not cakes at all, but small biscuits which were first supplied to the gentry and Members of the

Scottish Parliament from a shop called "Luckie Fykie" in Waverley, Edinburgh.

Ingredients:

8oz plain flower (2.5 cups)

4oz butter or margarine

4oz brown sugar

1 egg

4oz or 2 tablespoons treacle (molasses)

2 teaspoons ground ginger

Method:

Mix the flour, ginger and sugar thoroughly. Melt the butter in a saucepan and add the treacle and

bring to the boil, stirring continuously. Turn off the heat and add the other ingredients, mixing

vigorously with a wooden spoon. When it has cooled sufficiently to handle, scoop up a small

quantity of the mixture with a dessertspoon and push off with a teaspoon onto a well greased

baking tray or sheet. Flatten slightly with a fork and leave space between each one to allow it to

spread. Cook at 160C/325F/Gas Mark 3 for 25/30 minutes. Use a palette knife to lift the biscuits

off the tray and store in an air-tight container.

Partan Bree

Partan is the Scots word for a crab and bree is a liquid in which something edible has been

boiled and left to soak. So partan bree is crab soup!

Ingredients: 1 large cooked crab

2 oz (50g or ¼ cup) rice

1 pint (600ml or 2½ cups) milk

1 pint (600ml or 2½ cups) liquor from boiling the crab

¼ pint (125ml or ¾ cup) single cream

Salt and pepper

Finely chopped chives

Method: Remove all the meat from the crab, keeping the claw meat separate. Cook the rice in a pan with

the milk and water until tender. Liquidise this with the brown body meat from the crab. Add the

white meat and cream and reheat. Add salt and pepper to taste. If the partan bree is too thick, you

can add some more milk if required. Serve garnished with fresh, green, finely chopped chives.

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Pears with Cream Cheese Balls

Here's how to add a spicy taste to pears with cream cheese and sauces.

Ingredients: 4 ripe pears (or tinned half pears, drained)

8 ounces (250g or one cup) cream cheese

3 ounces flaked almonds, chopped and toasted

4 tablespoons mayonnaise

1 tablespoon tomato ketchup or puree

i tablespoon cream

Dash of tabasco sauce

Dash worcester sauce

Juice of a lemon

Salt and pepper

Lettuce leaves

Method: Form the cream cheese into small balls and roll in the almonds; chill for one hour. If using fresh

pears, peel, core and cut into half. Brush with lemon juice to prevent discolouration. Mix the

mayonnaise, ketchup, cream, tabasco, worcester, salt and pepper. Pile the cheese balls into the

pear halves and arrange on a bed of lettuce. Pour the spicy mayonnaise sauce over the pears and

serve.

Peppermint Creams

Peppermint creams have been made for generations in Scotland (and, no doubt, elsewhere

too!)

Ingredients: White from one large egg or two small eggs

8 oz icing sugar (one cup of frosting if you live in the US)

Peppermint essence or peppermint oil

Method: Beat the egg white in a bowl with a fork and sieve (sift) in 6 oz of icing sugar (frosting). Mix

well with a wooden spoon and slowly sieve in more icing sugar, half a tablespoon at a time until

you have made a stiff paste. Shake a little icing sugar on the work surface and empty the paste

onto this. Add 3/4 drops of peppermint essence or oil and gently knead it together with your

fingers until you have a smooth paste. Have a taste of a small piece and if the flavour is not

strong enough, add a few more drops of the peppermint.

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Rub icing sugar on a rolling pin and roll the paste to quarter of an inch (0.5cm) thick. Cut out

individual peppermint creams with a cutter - a round one or any other shape you have handy.

Cover a plate with non-stick parchment or greaseproof paper (vegetable parchment) and place

the peppermint shapes on the paper. Cover with a clean tea towel and leave overnight in a cool

place (but not the fridge). Store in small paper cases in an airtight tin.

Peppermint Slice

If you like peppermint, you will like this delicious confection.

Ingredients: 4 ounces (125g or one stick in the US) margarine

4 ounces (125g or one cup) self raising flour (All-purpose flour with baking powder)

3 ounces (75g or ½ cup) soft brown sugar

2½ ounces (60g or one third cup) crushed cornflakes

1 ounce (25g or one rounded table spoon) cocoa powder

1 pound (500g or 2½ cups) icing sugar (frosting)

2 teaspoons peppermint essence (extract)

5 tablespoons water

A few drops of green colouring (optional)

4 ounces (125g or one stick) chocolate (more if you like thicker chocolate!)

Method: Preheat the oven to 325F/170C/Gas Mark 3 (less if a fan assisted oven). Melt the margarine in a

non-stick pan and stir in the sugar, crushed cornflakes, cocoa and flour. Line a 9" (23 cm) square

tin with baking parchment and spread the mixture into this. Bake in the pre-heated oven for 20

minutes.

Remove from the oven and allow to cool in the tin.

Mix the icing sugar (frosting), peppermint essence (extract) and optional colouring with water to

create a thick paste and spread over the base. Allow this to set (preferably overnight).

Finally, spread with melted chocolate and allow to set. Cut into squares.

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Pickled Onions

For many people in Scotland a dish of fried fish and chips (French fries) would not be

complete without a pickled onion. Since they are stored in glass jars they are not easily

obtained by mail order. So here is a simple way of making pickled onions for yourself.

Ingredients: 4 pounds small onions

4 ounces salt

Vary the quantities as required but keep the same ratio of onions and salt.

Method: Clean a quantity of small onions and soak overnight in salted water.

Rinse thoroughly and pat dry. Place tightly in a sterilised jar with vinegar totally covering the

onions.

Store in a cool, dry, dark location for one month. Use within six months.

Porridge

Oatmeal was once described as "the backbone of many a sturdy Scotsman". Porridge was one

of the main ways of eating oats, in days gone by. There is a lot of mystique about making

porridge and lots of traditions associated with cooking and eating it (most of which can be

ignored). The important thing is to obtain good quality medium-ground oats (rather than

rolled oats) and to keep stirring it to avoid solid lumps.

Ingredients (sufficient for two people): One pint (half litre) water; some people use half water and half milk

2.5 ounces (2.5 rounded tablespoons) medium-ground oats

Pinch of salt

Method: Bring the water (or water and milk) to a good rolling boil, preferably in a non-stick pan. Slowly

pour the oatmeal into the boiling liquid, stirring vigorously with a wooden spoon all the time.

Keep stirring until it has returned to the boil again, reduce the heat, cover the pan and simmer

very gently for 15 minutes, stirring frequently. Add the salt at this point and simmer and stir for a

further 5/10 minutes (time depends on the quality of the oats). It should be a thick but pourable

consistency. Serve hot in wooden bowls if you have them.

Traditions: Stirring the porridge should always be clockwise (though going in different directions probably

mixes more efficiently).

Porridge used to be served with separate bowls of double cream. A spoonful of porridge (in a

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horn spoon) was dipped into a communal bowl of cream before eating.

Porridge is eaten standing up. While some people have suggested that this is out of respect for

the noble dish, it probably arose from busy farmers doing other things while eating their morning

porridge - or as an aid to digestion.

While some people frown at the idea of sugar on porridge others not only approve but suggest a

tot of whisky. Each to their own!

Porridge used to be poured into a "porridge drawer" and, once it had cooled, it could be cut up

into slices. These were easier to carry than brittle oatcakes.

Poached Breast of

Pheasant, Mushroom

and Shallot Couscous

Of course, pheasant and grouse are

more easily found in Perthshire

than many other parts of the

country!

The ingredients are sufficient for

four people.

Ingredients:

8 Shallots

One pound (500g) Mixed Mushrooms

1.75 pints (1 litre = 1 US quart = 4.25 cups) fresh Chicken Stock

200g (7 ounces) Couscous

4 Pheasant Breasts

Seasoning to taste

Method: Peel and slice the shallots, place in a pan with a little oil and cook for 5 minutes with a little

colour. In another pot, put chicken stock on and bring to boil, trim and chop the mushrooms,

keep the trimmings. Put the mushrooms into the pan with the shallots and cook for a further 5

minutes. Put the couscous into a large bowl, add the mushroom and shallot mixture, pour over

400 ml (just under half) of the boiling chicken stock and leave for 15-20 minutes, stir

occasionally with a fork.

Season the Pheasant breasts, place them into the stock together with the mushroom trimmings

and poach gently for 7-12 minutes, remove from the stock and keep warm. Reduce remaining

stock down to about 100-150 ml, pass through a sieve to remove mushroom trimmings and add a

little olive oil and red wine vinegar to create a warm vinaigrette sauce. Check couscous for

seasoning and place onto heated plates, top with Pheasant Breasts, spoon vinaigrette around and

serve.

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Potato Scones

Like many traditional Scottish recipes this uses basic ingredients which were always ready to

hand.

Ingredients: Half pound (225g) boiled and mashed potatoes

2.5oz (65g) flour

3 tablespoons melted butter

Half teaspoon salt

Method: Mash the potatoes while they are still warm and add the butter and salt. Add in enough flour to

make it a pliable dough but without making it too dry. The type of potato will affect this. Turn

out onto a floured surface and roll until about quarter of an inch thick. Cut into six inch circles

and then into quarters. Prick all over with a fork and cook in a heavy pan which has been lightly

greased. Cook each side for about three minutes or until golden brown. If you want to really add

the calories, put cheese between two scones and cook until the cheese has melted.

Potato Cheese Cakes

This is a variation on the recipe for Potato Scones.

Ingredients: Half pound (225g) boiled and mashed potatoes

2.5oz (65g) flour

3 tablespoons melted butter

Half teaspoon salt

4oz grated cheese

2 well beaten eggs

Method: Mash the potatoes while they are still warm and add the butter and salt. Add in enough flour to

make it a pliable dough but without making it too dry. The type of potato will affect this.

Add four ounces of grated cheese and two well beaten eggs to the potato and flour. Make into

small round cakes, dip in breadcrumbs or flour and fry until golden brown on each side.

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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

Cup of milk

2 oz/50 g butter (1/2 stick)

A further one or two tablespoons 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.

Prawns in Whisky Cream

This is a tasty starter for any meal. Combining whisky and cream makes for a very rich sauce.

Quantities are sufficient for six people.

Ingredients: 12 ounces (375g) shelled prawns

5 fluid ounces (150ml or generous half cup) double cream

2 tablespoons whisky

1 small onion, finely chopped

2 ounces (60g or half stick) grated cheese

1 ounce (30g or quarter stick) butter

Salt and pepper

Chopped parsley to garnish

Method: Butter six ramekin dishes (moulded baking dishes).

Melt the butter in a pan and fry the chopped onions until soft. Then add the prawns and heat

through. Then add the whisky and cook for another two minutes. Stir in the cream, heat, but

remove before it reaches boiling point.

Season to taste and pour into the ramekin (moulded baking) dishes. Sprinkle the grated cheese on

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top and brown under a hot grill.

Serve immediately, garnished with chopped parsley.

Prince Charlie's Pancakes

It is unlikely that Bonnie Prince Charlie made pancakes using his precious recipe for the

drink which later became known as Drambuie. But there is no doubt that the addition of a

liqueur, made from the finest Scotch malt whisky, sweetened with a hint of heather honey and

flavoured with herbs, makes this a lot more than a humble pancake!

Ingredients:

4 ounces (125g or one cup) plain (all-purpose) flour

2 beaten eggs

Half pint (300ml or 1¼ cups) milk

1 ounce (25g or 2 tablespoons) lard (shortening)

3 ounces (85g or ¾ stick) butter or margarine

4 ounces (125g or half cup) caster (superfine) sugar

2 tablespoons (30ml) Drambuie

Grated rind and juice from 3 large oranges

Grated rind and juice from two large lemons

Pinch of salt

Method: Sift the flour and salt into a bowl and make a hollow in the centre. Stir in the beaten eggs and

half the milk and beat until you have a smooth batter. Then slowly stir in the other half of the

milk.

Melt a little lard in an 8 inch (20cm) frying pan (skillet). Pour in enough batter to cover the base

of the pan, swirling the pan so that it becomes evenly coated. Fry (sauté) for a few minutes until

bubbles appear on the surface. Turn the pancakes over and cook the other side. Then slide on to a

tea towel (dish cloth) and keep warm. Make more pancakes in the same way until the batter is

used up (there should be enough for about eight pancakes).

Melt the butter (or margarine) in another frying pan (skillet), then stir in the sugar and cook for

one minute. Add the grated rind and juice of the oranges and lemons and bring to the boil. Then

add the Drambuie and simmer gently for three minutes.

Fold the pancakes into quarters and place in the frying pan. Cook gently for three minutes,

spooning the sauce over the top, until heated through. Serve immediately.

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Here's a simple cheesecake which uses two ingredients for which Scotland is well known -

whisky (of course) and raspberries. Two thirds of the raspberries grown in Britain come from

Scotland, many of them from Blairgowrie. Instead of raspberries, you can use other soft fruit

such as blackcurrants or loganberries. The quantities below should provide six portions of

cheesecake.

Ingredients for the Base: 4 ounces butter

8 ounces digestive biscuits (also known as Graham crackers in some parts of the world)

1 tablespoon Scotch whisky

Ingredients for the Filling: 8 ounces cream cheese

2 ounces caster sugar (granulated sugar in North America)

10 fluid ounces double cream (Note that 8 fluid ounces = One cup or half a US pint)

1 tablespoon Scotch whisky

Ingredients for the Topping: 8 ounces raspberries

2 tablespoons honey

3 fluid ounces (6 tablespoons) Scotch whisky

3 level teaspoons arrowroot

1 level teaspoon caster sugar (granulated sugar in North America)

5 fluid ounces whipping cream

1 tablespoon Scotch whisky

Method: Melt the butter in a non-stick pan, add the tablespoon of whisky, crush the digestive biscuits

(Graham crackers) and add to the pan. Mix well and then press into a greased, loose-bottomed 8-

inch cake tin and chill for about half an hour in the fridge

Beat the cream cheese and sugar together. Whip the double cream and whisky until softly stiff

and fold into the cream mixture. Spread over the biscuit base and chill.

Soak the raspberries in the honey and whisky for about 30 minutes. Strain the raspberries. You

will need about 4 fluid ounces of juice and you may have to top it up with whisky if necessary.

Take two ounces of juice and the arrowroot and mix to form a paste. Heat the rest of the juice

with the sugar until almost boiling and then stir in the arrowroot paste and continue stirring over

a low heat until the glaze is thick. Then stir the raspberries into the glaze and leave until cool.

Spread the raspberries and glaze over the base. Whip the cream mixed with a tablespoon of

whisky until softly stiff and then decorate the cheesecake. Finally, sprinkle a tablespoon of malt

whisky over the top just before serving.

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Ratafia Biscuits

Ratafia biscuits are used in making Scotch Trifle and as you may not be able to obtain them

locally, here is how you can make them for yourself. Ratafia essence is made from bitter

almonds or the kernels of peaches or apricots. If you can't get this ingredient, use another

suitable flavouring. Another solution entirely is to use almond flavoured cookies or dried

macaroons instead.

Ingredients 2 egg whites

1 oz (25g) butter

4oz (125g) ground almonds

Rice paper

6oz (175g) castor sugar

1 tablespoon flour

4 drops of ratafia essence

Rice paper

Method Beat the egg whites until they are stiff. Mix the butter and sugar, then add the flour and ground

almonds. Mix well and then fold into the egg whites and beat into a smooth paste. Once it starts

to stiffen, place in an icing bag with a plain pipe and place drops of around half an inch (1.2cm)

on the rice paper, about 2 inches apart. Bake at 350F (18oC or gas mark 4) for 15/20 minutes.

Rhubarb Oatmeal Crumble

Using the traditional ingredient of oatmeal gives this crumble a lovely crisp, nutty top. And of

course, if you don't like rhubarb, you can use fruits such as apple, black currants or

gooseberries instead. The quantities below will make a crumble sufficient for 4 people.

Ingredients for Rhubarb: 1 pound (450g) rhubarb or other fruit

2 oz (60g or a generous one third of a US cup) sugar

3 or 4 tablespoons of water

A squeeze of lemon

Ingredients for the Crumble: 2 oz (60g or ½ US cup) flour

1 oz (25g or ¼ US cup) coarse oatmeal (the fresher the better)

2 oz (60g or a generous one third of a US cup) brown sugar

2 oz (60g or ½ US stick) butter or margarine

Method: Cook the fruit with the sugar, water and lemon juice until it is soft but not mushy. Place in a deep

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pie dish. Mix together the ingredients for the crumble in the order given above. Warm the butter

or margarine until it is soft (but not oily) before adding in. Once the crumble has been well

mixed, sprinkle evenly over the fruit. Bake in a pre-heated oven at 400F/200C/gas mark 6 for 20

minutes in the hottest part of the oven (near the top) or until the crumble is brown and crunchy.

Roasted Grouse

This recipe for roast grouse includes black pudding (you may have to omit this if it is not

available) and griddled green vegetables

Ingredients (to serve four): 1lb 2 oz new potatoes

4 sticks celery

1 leek

2 small courgettes

12 baby asparagus tips

8 baby onions

3 tbsp olive oil

2 oz butter

4 whole grouse [oven ready]

4 oz shallots

2 stalks of fresh thyme , chopped

1 fl oz Madeira

Half pint game or beef jus (gravy)

4 slices black pudding

salt and pepper to taste

Method: Place the new potatoes in a pan, cover with salted water and three-quarter cook (10-12 minutes).

Drain and refresh under cold water until cool. While the potatoes are cooking, wash trim and cut

the celery, leek, and courgette crossways in to 2cm rounds at an angle. Leave the asparagus and

onions whole. Lightly season the vegetables and brush with olive oil.

Preheat a griddle pan. Slice the new potatoes lengthways into quarters and fry them with the

vegetables on the griddle to create a criss-cross effect. Remove and place on oven tray to reheat

later.

Preheat oven to 200C/400F/gas mark 6. Heat the remaining olive oil and 1oz of the butter in a

heavy based frying pan. Season the grouse and seal on all sides of the pan. Place in a roasting

tray and cook in the oven for about 20 minutes. Leave to rest for approximately 5 minutes.

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To make the sauce, peel and finely shred the shallots. Melt the remaining butter in a saucepan,

add the shallots and thyme and cover. Cook for about 2 minutes, until just transparent. Add the

Madeira and the game or beef jus and bring to the boil. Strain and set aside.

Grill the black pudding on both sides until cooked and crispy. Place on kitchen paper to drain for

a few seconds. While the black pudding is cooking, place the vegetables back into the oven for 2

- 3 minutes to reheat.

To assemble the dish, place a slice of black pudding in the centre of each plate and arrange some

vegetables and potatoes around it. Place the grouse next to the black pudding. Season the sauce

and spoon over.

Roastit Bubbly-Jock

Christmas (and Thanksgiving in the US) 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: Large (7 to 8lbs, 3.5kg) self-basting turkey (sufficient for 6 people)

Half cup of milk

1¼ cups of fresh breadcrumbs

1 stalk of finely chopped or grated celery

1 finely chopped or grated onion

2 tablespoons finely chopped fresh parsley

Half a cup chopped water chestnuts (tinned variety are fine)

10oz/300g chopped chicken livers

8oz/250g sausage mince (ground sausage meat)

2oz/60g melted butter

Teaspoon of Worcester sauce

Pinch of nutmeg

2 cups warm water

2 tablespoons redcurrant jelly or similar

Method: Preheat the oven to 180C/350F/Gas Mark 4.

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

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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).

Roast Rack of Lamb with Herb Crust

I have seen - and bought - racks of lamb for sale in butchers' departments of supermarkets and they are

so convenient, especially when you are only a few for lunch. They cook so much more quickly than a

large leg of lamb. How long you roast it depends on how pink you like to eat your lamb. Do trim as

much fat as possible off each rack, because it doesn't get a chance to crisp up under the herb crust.

I serve this with a sauced vegetable, like leeks in a nutmeg-flavoured creamy white sauce, and

with crispy sautéed potatoes with paprika.

Allow 2 - 3 chops per person, depending on their ages and therefore, to a great extent, their

appetites.

Ingredients (for six people): 2 oz/56g/half stick butter

2 tbsp olive oil

1 onion, chopped as finely as possible

1 clove of garlic, skinned and very finely chopped

6 oz/170 g/1½ cups day-old breadcrumbs made from baked bread, as opposed to steamed sliced

bread; cut off crusts before whizzing the bread to crumbs

Salt and pepper

2 tbsp finely chopped parsley, snipped chives and chopped tarragon

2 racks of lamb each with 6 - 7 chops in it

Method: Melt the butter and heat the oil together and sauté the onion in this till it is really soft - about 5

minutes. Stir in the garlic, cook for a minute. Then stir in the breadcrumbs, salt and pepper, off

the heat, and lastly the chopped herbs. Mix all together very well. Trim all the fat you can from

the racks. Lay them so that the fat side is uppermost, flat. Spoon over the herb crust, pressing it

down well, and roast in a hot oven, 400F/200C/Gas Mark 6, for 25 minutes - 30 minutes if you

prefer slightly better-cooked lamb.

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White Rolls

There are a number of special regional rolls (such as the Aberdeen morning rolls or

"Rowies") but this a recipe for plain white bread rolls. The finished rolls should be light and

airy.

Ingredients (makes 16 rolls): 500g/1lb plain white flour

2 teaspoons salt

275ml/10oz warm water

2 teaspoons dried yeast

2 teaspoons brown sugar

2 teaspoons vegetable oil

Method: Dissolve the yeast and sugar into about half the quantity of warm water in a jug and leave in a

warm place with a cloth over the top. The yeast will begin to froth in about ten minutes. The

flour should be in a large bowl with the salt added and mixed. The flour should preferably be

slightly warm too.

Pour the yeast mixture into the flour and knead, either by hand or with a mixer with a dough

hook. Add more water to make the texture so that it does not stick to your hands but is moist.

Once it is well kneaded, form it into a ball, cover the bowl with a cloth and leave in a warm

place. When the mixture has risen to about double its original size, knead it again until it has

returned to its original volume.

The dough can then be divided into 16 and formed into individual balls. Pull the dough from the

top to the bottom so that the top looks smooth. Place on lightly oiled oven trays, leaving space

between each one, and cover with a cloth. Leave the rolls to rise again in a warm place, for about

30 minutes. Finally, bake in a hot oven, 200C/400F/Gas Mark 6 for about 20 minutes, until

brown on top - some people prefer their rolls "lightly fired" while others prefer to bake them for

longer and have a more burnt surface.

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"Rumbled" Smoked Salmon

Elsewhere in this collection of recipes is one using cabbage and mashed potatoes for

"Colcannon" which is known as Rumbledethumps in the Scottish Borders. Here is a variation

on this with added onions, smoked salmon and cream, to make it extra special.

Ingredients: 8 ounces (250g) cooked cabbage

1 pound (500g) cooked and mashed potatoes

1 small onion, finely chopped

6 ounces (185g) sliced smoked salmon

3 ounces (90g or ¾ stick) butter

3 fluid ounces (90ml or 6 tablespoons or half cup) soured cream

Salt and pepper to taste

Method:

Preheat the oven to 375F (190C or Gas Mark 5) and grease a large baking tray.

Fry the finely chopped onion in butter in a pan until soft and golden (but not burnt). Remove

from the heat, add the cooked cabbage and mashed potatoes, season with salt and pepper to taste

and mash/mix well.

Shape into rounds about ¾ inch thick and to a size which suits you. Place the rounds on the

greased baking tray and cook for 10/15 minutes (depending on size). Allow to cool a little and

place a folded slice of smoked salmon on each round with a teaspoonful of soured cream on top.

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Salmon and Whisky Sauce

Although much of it is produced these days by fish farms, rather than the famous rivers like

the Spey and Tweed, salmon is now a relatively low cost food. Here is a great way of 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 whisky rather than

more expensive malt.

Main Ingredient: Six salmon steaks

Ingredients for poaching: 5 fluid ounces (150ml or two-thirds of a cup) Scotch whisky

¼ pint (5 fluid ounces/150ml/two-thirds of a cup) water

8 black peppercorns

3 bay leaves

1 chopped carrot

1 finely chopped onion

3 tablespoons lemon juice

½ teaspoon thyme

Salt and pepper to taste

Ingredients for whisky butter sauce: 3 egg yolks

1 tablespoon lemon juice

4 ounces (125g or one stick) butter

3 tablespoons Scotch whisky

3 tablespoons 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 whisky and the three tablespoons of poaching liquid.

Pour over the salmon and serve with fresh vegetables.

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Scallops Salad with Perthshire Asparagus, Citrus Dressing

With the sea not far from even inland areas of Scotland, fresh seafood is often on the menu of

restaurants in Scotland. This recipe is by an award-winning Head Chef.

Ingredients:

Citrus Dressing

1 Orange

1 Lemon

2 dessert spoons (about 30ml) caster sugar

3 tablespoons (nine teaspoons) Olive Oil

Salad Leaves (Chef's Recommendations)

1 Curly Endive lettuce

1 Radicchio lettuce

50g (2 ounces) Rocket

50g (2 ounces) Mache

Scallops

6 Large scallops

Olive Oil

Lemon Juice

Salt & Pepper

Herb Oil

250g (8 ounces) Flat Leaf Parsley

200ml (8 ounces) Olive Oil

Garnish

1 Bunch of Asparagus

Method: Citrus Dressing

Remove the skin from the orange and lemon place in a blender with the caster sugar, blitz adding

the olive oil slowly until all incorporated & smooth. Pass through a fine sieve, and season to

taste.

Salad leaves

Pick the stalks from all the leaves wash and spin dry salad. Cover with a damp cloth and store in

the fridge.

Scallops

Remove the scallops from the shell. Remove all skirt and roe, clean the scallop. Cut the scallops

in half, horizontally and pan fry until golden brown, turn over season with salt, pepper & lemon

juice and remove from the heat.

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Herb Oil

Blanch the parsley in boiling salted water for 20 seconds and refresh in ice water. Place the

parsley in a blender with the olive oil. Blitz until smooth. Pour the oil into a muslin cloth and tie

up. Leave the oil to drip through. Reserve until needed.

Garnish

Blanch the asparagus in boiling salted water for 1 minute & refresh in ice water. Dress in butter

and season with salt, pepper and lemon juice.

Scallops Wrapped in Parma Ham with Stuffing

This scallops recipe is by another head chef in Glasgow. The stuffing is sausage meat with

thyme, sage and apple. It is a relatively simple recipe, ideal for those not too confident of

cooking with seafood.

Ingredients: 5 Scallops

Parma Ham (for three of the scallops)

Stuffing 1 pound (500g = two cups) of sausage meat

Two ounces (50 grams = one cup) of breadcrumbs

8 sprigs of sage

1 egg

1 apple

Seasoning

Sauce (Red wine reduction with shallots) 17.5 UK fluid ounces (500ml = 1 US pint = 2 cups) of red wine

1.75 ounces (50 grams = quarter cup) of brown sugar

2 Banana shallots

Teaspoon beef stock

Salt (preferably sea salt)

Pepper

Method: For the stuffing: add all the ingredients in a bowl – mix it up, roll it out. Two bits of cling film,

wrapped in a sausage shape, and then tin foil. Put a bit of water underneath so it doesn’t burn.

Put it in the oven 180°C for ten minutes.

For the red wine reduction: Put the wine in a pan and when it starts to boil, add sugar to make

the syrup, add the beef stock and also a couple of sprigs of thyme.

Fry off two banana shallots in a frying pan, thinly sliced. Strain your stock into the pan – that

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will be your sauce. Set that aside.

Scallops: Wrap three scallops in Parma ham. Take all five scallops and cook them off in a really

hot pan. Add a bit of oil and sea salt. Put the scallops in the oven and turn them over for no more

than 1 minute at 200°C. Bring them out.

Bring out the stuffing to let it cool.

To serve, slice up the sausage meat in a diagonal. Place the meat in the centre of the plate.

Drizzle the sauce on the plate. Place the 3 scallops with Parma ham in a triangular shape in the

centre of the plate and place the scallops that are not wrapped opposite each other. Garnish with

a sprig of thyme.

Scones

Scones (from the Gaelic word "sgoon" and rhymed with "gone" not "bones") are a favourite

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: 8oz/250g or two cups of self raising flower (Or "all-purpose" flour with 3 teaspoons baking

powder in North America)

1 oz/25g (¼ stick) of butter or margarine.

¼ pint (140ml or half to ¾ cup) sour cream

One beaten egg

Pinch of salt

Method: Preheat the oven to 400F/200C/Gas Mark 6.

Sift the dry ingredients together and then rub in the butter. Pour in the sour cream and then the

beaten egg in the centre of the mixture and mix to obtain a soft elastic dough. Turn out onto a

floured surface and roll out to about ½ inch (1.2cm) thick. Prick over with a fork and cut into

small rounds with a cutter about 1½ inches (3.8cm) 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 flavour and moisture.

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Gluten Free Scones

A number of chefs and restaurants are catering these days for the specific dietary

requirements of the growing number of people who are diagnosed as suffering from coelial

disease. . The only effective treatment is a lifelong diet from which gluten is absent..

Ingredients:

Gluten-free Flour - 8 ounces (250g or 2 US cups) Gluten-free flour. (Glutafin Pastry works well as it has

less raising agents).

Baking Powder - one teaspoon.

One Egg, beaten.

Melted Butter - 1 ounce (25g, quarter US stick)

Yogurt or butter milk - 8 ounces (250ml or one US cup).

Method: Mix the egg, melted butter and yogurt/buttermilk together well. Place the dry ingredients into a

bowl and slowly add the wet ingredients. Beat well until the mixture is smooth and is of

dropping consistency.

Allow to stand for ten minutes. Using a spoon, drop dollops of the mixture into a hot, well-

greased, non-stick pan. Cook until bubbles begin appearing on the top and the underside is

golden. Flip and cook until the second side is golden also.

Serve with fresh fruit or berries, Greek yogurt, maple syrup - or just simply with butter.

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Scotch Broth

Mutton was a frequent ingredient in Scottish meals and when Scotch Broth soup was being

made, the mutton would often be used as the main course, rather than being chopped up and

returned to the pot. The quantities noted below will make enough soup for six people. You can

use a boiling fowl (stewing fowl) instead of mutton, in which case it is called "Hen Broth".

Ingredients 1lb mutton or one-year-old neck of lamb

3 pints of water

1oz pearl barley and 2oz dried peas, soaked overnight

A large carrot a large onion, a small leek (all sliced), a small diced turnip and 4oz shredded

cabbage

1 level tablespoon of chopped parsley

Method Trim any excess fat from the mutton and put in a large pan with the water, pearl barley, peas and

seasoning. Bring to the boil and simmer for an hour.

Add the carrot, onion, leek and turnip, return to the boil and simmer for another 30 minutes or

until the vegetables are just cooked. Add the cabbage and cook for another 15 minutes. Remove

the mutton from the pot and trim off the meat (into small pieces if they are to be served with the

soup) and return it to the pot, discarding the bone. Skim off any fat, season to taste and sprinkle

parsley on the piping hot bowls of soup before serving.

Scotch Collops

The word collop comes from the French "escalope" and is dish which has been cooked in

Scotland for a long time - this recipe is based on one which was published in the 18th century.

Ingredients: 4 slices of veal escalopes

3 ounces (90g or ¾ stick) butter

Half lemon peel, finely grated

3 tablespoons white wine

3 tablespoons chicken or veal stock

2 tablespoons cream

1 egg yolk

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Pinch of ground mace

Salt and pepper to taste

A little seasoned flour

Method: Trim off any fat and beat the escalopes, then roll them in seasoned flour.

Heat the butter in a pan and when it is foaming, brown the escalopes thoroughly on both sides.

Add the lemon rind and mace and pour the wine and stock over the escalopes and simmer gently

for about 20 minutes or until the meat is tender.

Put the veal onto a warmed dish. Beat the egg yolk with the cream and stir into the pan juices.

Reheat, stirring well - but do not reboil. Pour over the veal and serve.

Scotch Eggs

Here is a simple recipe for making a traditional Scottish dish which is still popular served

either hot, or cold at picnics.

Ingredients: 1lb sausage meat

5 hard boiled eggs, with shells removed

1 large raw egg

3oz approx of dry breadcrumbs

Pinch of mace, salt, freshly ground pepper

Small quantity of flour

1 tablespoon water

Method: Dust the hard boiled eggs in a little flour. Mix the mace, salt and pepper with the sausage meat

and divide into five equal portions. Place on a floured surface. Wrap/mould the sausage meat

round the egg, making sure there are no gaps. 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. Cook for about 5/6

minutes. If you don't have a deep fat fryer, they can be cooked in oil in a frying pan, turning

frequently to ensure the meat is fully cooked.

Drain and serve hot or allow to cool and keep in a refrigerator for a cold snack later.

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Scotch Mist

Here's a great dessert for summer. You can vary the amount of whisky to taste, of course, but

don't overdo it! The quantities should be sufficient for six people.

Ingredients: Three quarters of a pint/15 fluid ounces / 450 ml / two cups (scant) or one US pint of double

cream

3 tablespoons whisky (50ml - note that US tablespoons are smaller than those in the UK)

3 ounces / 75g meringues, coarsely crushed

One pound / 450g fresh strawberries, chopped. Keep some strawberry halves back for

decoration.

6 leaves of mint

Method: Mix the whisky into the cream and whip until it just holds its shape. Fold in the crushed pieces of

meringue and chopped strawberries. Spoon the mixture into six glasses, cover and chill for about

15/20 minutes.

Decorate each glass with strawberry halves and the mint leaves before serving.

Scotch Pie

Large numbers of Scotch Pies are sold in Scotland

every day - they are an original "fast food" and are

often sold at the half-time interval at football (soccer)

matches. The pies are made in special straight-sided

moulds, roughly 3-3½ inches (7.5-8.5cm) in diameter

and about 1½ inches (4cm) deep. A pastry lid, inside

the pie, covers the meat about ½ inch (1cm) below the

rim. This leaves a space at the top of the pie which can

be filled, if required - with hot gravy, baked beans,

mashed (creamed) potatoes etc. The meat is usually

mutton (sometimes of varying quality). Many bakers

have their own recipes and add spices to give

additional flavour - there is now an annual

competition for the best Scotch Pie.

Grannie Black, in Candleriggs in Glasgow, was a character who had such a reputation for

such good mutton pies that people came from far and wide - the pub named after her (pictured

here) has, unfortunately, been demolished.

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The quantities below should make roughly 8/10 pies.

Ingredients for the Meat Filling: 1 pound (500g or two cups) lean lamb, minced (ground)

Pinch of mace or nutmeg

Salt and pepper

Quarter pint (150ml) gravy

Ingredients for the Hot Water Pastry: 1 pound (500g or four cups) plain flour

6 ounces (175g or ¾ cup) lard

6 fluid ounces (225ml or ¾ cup) approximately of water

Pinch of salt

Milk for glazing

You will also need glasses or jars, approximately 3-3½ inches (7.5-8.5cm) in diameter to shape

the pie.

Method: Create the filling by mixing the minced (ground) lamb, spice and seasoning.

Make the pastry by sifting the flour and salt into a warm bowl. Make a well in the centre of the

flour. Melt the lard in a scant measure of water and, when it is bubbling, add to the flour and mix

thoroughly. Take a small amount (remember the mixture should make 8/10 pies, with their tops)

and form into a ball and keep the rest warm while making each pastry case. This is done by

rolling a suitable amount for each pie and shaping the crust round the base of a glass or jar

approximately 3-3½ inches (7.5-8.5cm) in diameter. Make sure there are no cracks in the pastry -

you can trim round the top of the case to make it even. As the pastry cools and gets cool, remove

the glass and continue until you have about a quarter of the pastry left to make the lids.

Fill the cases with the meat and add the gravy to make the meat moist.

Roll the remaining pastry and use the glass to cut the lids. Wet the edges of the lids, place over

the meat and press down lightly over the filling. Pinch the edges and trim. Cut a small hole or

vent in the centre of the lid (to allow the steam to escape).

Glaze with milk and bake for about 45 minutes at 275F/140C/Gas mark 1. If the pies are not

eaten immediately, they can be stored in the 'fridge but always ensure they are properly reheated

before being eaten.

Scotch Trifle

This is a popular sweet, particularly at Christmas time. The version below is known as the

"Typsy Laird" as it contains sherry and Drambuie liqueur (or else whisky or brandy). If you

don't want to be typsy, you can use fruit juice instead. Likewise, if you don't want to make

your own custard, the commercial variety will do. You can make your own ratafia biscuits or

use almond flavoured cookies or dried macaroons instead.

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Ingredients: 6 sponge cakes

Half pound raspberry or strawberry jam

2oz ratafia biscuits

Rind from a lemon, finely grated

Vanilla essence/extract

Quarter pint double (whipping) cream

Flaked browned almonds, glacé cherries, angelica

Quarter pint medium sweet sherry

2 tablespoons Drambuie

Ingredients for Custard: 4 egg yolks

2 egg whites

1 pint milk

1oz caster (granulated) sugar

Method: The custard is made by putting the milk and sugar into a saucepan and bringing to the boil. Mix

egg yolks and whites and pour the hot milk over them, stirring well. Return to the saucepan and

stir over a gentle heat with a wooden spoon. When the custard runs in ribbons down the back of

the spoon, strain into a basin and cover with dampened greaseproof paper to stop a skin forming.

Split the sponges, mix with jam and put in a glass dish. Crush the ratafia biscuits and scatter on

top with the lemon rind. Mix the sherry and Drambuie and pour over the sponges. Leave to soak.

Pour the custard evenly over the sponge etc. Whip the cream until stiff and sweeten a little, if

preferred. Spread over the trifle. Sprinkle with flaked almonds, small ratafia biscuits, sliced

angelica. If you have any "hundreds and thousands" confection, sprinkle that on too, just before

the trifle is served..

Scottish Beef Fillet with Wild Mushroom & Tarragon Mash,

Green Vegetables & Roasted Red Pepper Sauce

Scottish beef has a world-wide reputation - although this recipe by a Head Chef in Edinburgh,

can obviously be made with any top quality fillet steak, if you don't have any from Scotland!

Ingredients:

6 x 8oz (225g) Fillet Steaks

500g (One pound) Wild Mushrooms

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Handful Tarragon leaves - remove stalks

8 - 10 medium Potatoes

1 bunch Asparagus

1 bunch Green Beans

Mange Tout & Sugar Snaps - quantity as desired

4 Red Peppers

1 Shallot

1 clove Garlic

Vegetable Stock

1 sprig Thyme (stalks removed)

Butter

Olive Oil

Seasoning

Method: For The Wild Mushroom & Tarragon Mash: Clean mushrooms, remove the stalks and roughly

chop. Fry mushrooms in a bit of butter and olive oil, season. Once cooked, remove all excess oil.

For the mash, peel and half the potatoes, steam or boil until soft. Once soft remove and drain.

Add butter, salt and a touch of cream and then mash. Once mashed add your wild mushrooms

and chopped tarragon and check seasoning.

For The Sauce: Roast the red peppers in the oven for 20 minutes at 180 degrees centigrade.

Remove from the oven, put in a bowl and place cling film over the bowl. Leave to cool, this will

allow the peppers to peel easily. Cut up the shallots and cook in a pan with a little olive oil until

soft. Add your chopped garlic and peeled peppers and cover with vegetable stock. Add one sprig

of thyme with no stalks and cook for 10 - 12 minutes on a low heat. With a hand blender, blend

and pass through a fine sieve.

For The Fillet Steaks: pan fry the fillet steaks until golden brown all over. Place in oven to cook

for desired time. Season when about to serve.

For The Vegetables: Place a pot of water on the stove, add some salt. Cut Asparagus to about

finger size and peel the stalk finely. Top and tail the green beans. Drop the asparagus into boiling

water for 30-45 seconds. Remove and refresh with cold water. Repeat for the green beans but

only for 20 seconds. Then the mange tout and sugar snaps for a few seconds.

Arrange on plate to serve.

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Sea Bream, Pan Fried, with Chargrilled Sweet Potatoes

.

The quantities given will serve four people.

Ingredients: 1 kilo/2 pounds sea bream fillets (four fillets)

500g/one pound sweet potatoes

250g/half pound plum tomatoes

100ml/4 fluid ounces/US half cup olive oil

One medium red onion

75g/2 ounces parsley

Two medium lemons

Chervil to garnish

Method: Thinly slice potatoes into rounds, dress with half the oil, season and then fry in the

griddle pan. Mark them on one side and then to complete cooking, finish them in the oven for a

further 5 minutes at 200 C.

De-seed and chop tomatoes into small dice, then peel onion and chop to same size as tomato.

Roughly chop parsley, mix with tomatoes and red onion then squeeze juice of one lemon into the

mix. Add 50 ml (2 ounces/ US quarter cup) olive oil and season, mix well and keep salsa in

fridge.

Brush sea bream fillets with oil and season with salt and pepper. Place skin-side down in a hot

frying pan and cook for about 2 minutes. Then turn and cook for a further 2 minutes. Once

cooked, keep hot.

To serve, place 2 teaspoons of salsa mix in the centre of the plate, add hot potato slices on to

salsa, then place fish on top. Garnish with lemon wedge and sprig of chervil.

Sea Bream with Tomatoes and Artichoke Puree

When Scotsman William Reid established his hotel on the island of Madeira in the 19th

century. The traditions of high quality service and good living have survived to the present

day. Here is a recipe from Reid's Hotel. The quantities are sufficient for six people

Ingredients: 6, x 5 ounce Sea bream fillets

1 lb artichoke hearts

1 lb tomatoes

2 pints of cherry tomatoes

1 small onion

2 cloves of garlic

1 cup double cream

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1 tbsp dry white wine

chopped parsley

3 ozs unsalted butter

4 tbsp oil

1 cup olive oil

Method: Sautee onion and chopped garlic in the olive oil until translucent. Add peeled chopped

tomatoes and simmer for 30 minutes. Remove from heat and puree until smooth. Strain through

fine sieve and return to heat. Whisk in half a cup of cream and season. Remove from heat and

keep warm.

Combine the cooked artichoke hearts with the butter and half cup of cream in the food processor

and puree until smooth and creamy. Strain through sieve adding more cream if necessary. Season

and keep chilled.

Sautee cherry tomatoes in olive oil until coated. Add white wine and simmer until tender.

Remove from heat and add parsley. Season and keep warm.

In a large pan heat the vegetable oil, season the sea bream fillets and place on their skin in the

pan. Sear on both sides to cook and then remove and keep warm.

To serve, pour a little of the artichoke puree, tomato puree around the plate. Spoon out some of

the cherry tomatoes and place the sea bream fillets on top.

Selkirk Bannock

This is unlike the traditional oatcake bannock, more of a fruit cake. It was first made by a

baker in Selkirk and was initially only made for festive occasions such as Christmas.

Ingredients: 1 lb flour

8 oz sultanas (seedless white raisins)

4 oz sugar

2 oz butter and 2 oz lard

2 oz chopped mixed peel

Quarter pint milk

Quarter ounce dried yeast

A tablespoon of milk and sugar for the glaze

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Method: Sieve the flour and sugar into a bowl, add the yeast and mix well. Melt the butter and lard in a

saucepan on a low heat. Remove as soon as it is melted. Warm the milk in another saucepan and

then pour it into the melted fats.

Create a hole in the middle of the flour, sugar and yeast and mix well into a smooth dough.

Cover the bowl with a warm, damp towel (or plastic clingfilm) and leave in a warm location for

45 minutes. The dough will rise, doubling in size.

Knead the dough (with flour on your hands to stop it sticking) for five minutes. Add the sultanas

and mixed peel and knead well again for another five minutes. Place the dough in a loaf tin and

cover with a plastic polythene bag (tied at the top) and leave in a warm place for 20 minutes to

allow it to rise again.

Remove the tin from the bag and bake in a preheated oven at 350F/180C/Gas Mark 4 for an

hour. Mix the tablespoon of milk and sugar. Remove the cake tin from the oven and place on a

heat-resistant surface. Brush the top with the milk and sugar, using a pastry brush. Return the

cake tin to the oven (using oven gloves - it's still hot) and bake for another twenty minutes. Test

with a skewer - if it is wet, continue baking for another ten minutes. Remove from the oven and

allow to cool before removing. Store in an airtight container.

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: Minced lamb - 450g (1 lb)

Potatoes - 700g (1½ lb)

Large onion

Mushrooms - 50g (2 oz)

Bay leaf

2 Carrots

Plain flour - 25g (1 oz)

Tomato puree - 1 tbsp

Butter - 25g (1 oz)

Milk - 4 tbsp

Lamb or beef stock - 300ml (½ pint)

Cheese - 50g (2 oz)

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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 bayleaf and place in a 1.7 litre (3 pint) ovenproof 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 (Gas Mark 6). Serve hot with green

vegetables

Shortbread

There are as many recipes for shortbread as sand on the seashore. While it is particularly

associated with bringing in the New Year it is certainly popular in Scotland throughout the

year.

Ingredients: 6oz Plain flour

4oz Soft butter

2oz caster (granulated) sugar

1 oz cornflour (cornstarch)

Method: Mix the butter and sugar together (preferably with a wooden spoon) until it is pale and creamy.

Sieve both the flour and the cornflour into the bowl and mix well. Put a small amount of flour on

your working surface and place the dough on this. Shake a little flour on top and roll out about

quarter inch thick. Prick with a fork and cut into rounds with a cutter or, if you want one large

shortbread round, pinch the edges with thumb and finger all round.

Use a palette knife to lift the shortbread onto an oiled baking tray and bake for 25 minutes in a

pre-heated oven at 325F/170C/Gas Mark 3. If the biscuits are ready, they will be pale brown and

crisp; if not, return to the oven for 5 or 10 minutes. Shake a small amount of caster/granulated

sugar on the top of the shortbread immediately after they have been removed from the oven. Use

a palette knife to move them to a cooling rack and store in an airtight tin once they are cold.

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Gluten Free Shortbread

Ingredients:

Gluten-free Flour - 8 ounces (250g or 2 US cups) Gluten-free flour. (Glutafin Pastry works well as it has

less raising agents).

Butter (softened) 8 ounces (250g or 2 US sticks or 2 US cups).

Cornflour - 4 ounces (125g or 1 US cup).

Icing sugar (Powdered sugar in US) - 4 ounces (125g or 1 US cup).

Caster sugar (fine granulated sugar) for dusting.

Method: Pre-heat the oven to 180C/355F (fan oven 160C/310F) or Gas Mark 4.

Mix all the ingredients gently until the mixture comes together. Knead lightly, cover with cling

film and refrigerate for an hour.

Knead briefly after removing it from the fridge. Either roll into one great sausage-shaped roll,

from which to cut disks about ½ inch (1.2cm) thick, or roll flat to the same thickness and cut the

biscuits out. Lay out on a non-stick baking mat or baking parchment and prick lightly with a

fork. Allow some space between them for expansion.

Bake until golden brown. Remove from the oven and allow to cool slightly before sprinkling

with some caster sugar.

Lorne/Sliced Sausage

Here is a recipe for square sliced sausage - often called Lorne sausage.

Ingredients: 2 lbs Ground/minced Beef

2 lbs Ground Pork

3 Cups Fine Bread Crumbs

2 tsp Pepper

2 tsp Nutmeg

3 tsp Coriander

3 tsp Salt

1 Cup of water.

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Method: The beef and pork should not be too lean or the sausage may be too dry.

Mix really well by hand then place in an oblong pan about 10" x 4" x 3". You might need two

pans. Place in the freezer for a little while till it's just starting to set. Remove it and cut them to

the thickness you like and put them into freezer bags and put them back in the freezer. When

required, defrost and fry in a little fat or oil until brown and cooked through.

Smoked Haddock Parcels

Smoking haddock to preserve them has long been a tradition in Scotland. Here's a modern

way to cook this tasty fish with prawns and spinach.

Note that as in most other recipes in this site, the "half pint" measure is the British measure,

hence the smaller quantities when converted.

Ingredients: Four large smoked haddock fillets

8 ounces (250g) prawns

8 ounces (250g) spinach

Half pint (10 fluid ounces or 300ml or one and a quarter cups (scant)

75ml (2.5 ounces or third of a US cup) dry white wine

2 ounces (50g) fresh chives

2 ounces (50g or half stick) butter

Salt and pepper to taste

Method: Haddock Parcels Roll a quarter of the prawns and spinach inside each smoked haddock and place in a buttered

baking tray. Put a knob of butter on top and put in a pre-heated oven at 425F (220C or Gas Mark

7) for 15-20 minutes until cooked.

Method: Sauce Put the cream and the wine into a small saucepan and simmer gently until it thickens. Add the

chopped chives and seasoning and cook for a further minute.

Place one haddock per person on a plate and pour over the sauce and garnish with chopped fresh

chives, either alone as a starter or with fresh vegetables.

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Smoked Salmon Omelette with Watercress Cream

The quantities are sufficient for four omelettes - or halve the quantities for a starter course.

Ingredients: 275 grams/8 ounces smoked salmon

8 medium size eggs

275ml/8 fluid ounces/one US cup fish stock

275ml/8 fluid ounces/one US cup white wine

Half teaspoon salt

Half teaspoon pepper

275ml/8 fluid ounces/one US cup double cream

4 tablespoon olive oil

1 bunch watercress, finely chopped

Method: Whisk the eggs together, adding salt and pepper, and chill.

To make the watercress sauce, put the white wine in a thick-bottomed pan and reduce buy half.

Once reduced add fish stock and reduce by half again. Add double cream, bring to the boil

slowly, add watercress and simmer for 10 minutes approximately.

Remove sauce from heat and liquidise; pass through a sieve and return to a very low heat until

ready for omelettes.

Heat omelette pan and when very warm, add 1 tablespoon of olive oil. Swirl around and add

enough omelette mix for one. Keep moving mix around with fork and when starting to cook,

spread over bottom of pan and add a quarter of smoked salmon. Fold omelette over and place on

plate. Cover with watercress sauce and serve. Repeat for each omelette.

Smoked Salmon Paté

You can, of course, buy paté in the supermarket or delicatessen, but if you make it yourself

you can use fresh ingredients and make it to the texture you prefer.

Ingredients: 4 ounces (125g or one stick) butter

8 ounces (250g) smoked salmon

Quarter pint (5 fluid ounces or 150ml or half cup) double cream (whipping cream), lightly

whipped

1 tablespoon lemon juice

Salt and pepper to taste

Method: Heat the butter gently in a pan until melted. Leave for 5 minutes. Place the smoked salmon in a

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food processor. With the machine running, add the melted butter and mix until the salmon is

smooth. Remove from the processor and place in a bowl. Stir in the lemon juice and the lightly

whipped cream and mix well. Place in a round dish and chill for 30 minutes before serving.

Spicy Meat Loaf

The ingredients specified will create a meat loaf sufficient for 8 people.

Ingredients:

1.125 kg (2.5 lbs) specially selected Scotch beef, minced (ground)

1 tbsp olive oil for frying

1 finely chopped onion

2 cloves garlic chopped

1 red pepper, de-seeded, skin removed, chopped

1 tsp aromatic cumin

1 tsp mixed herbs

Half cup tomato sauce (canned sauce or passatta)

Half cup fresh breadcrumbs

Half cup beef stock

Salt and pepper to taste

Method: Put oil in pan and heat. Add onions, garlic and mixed herbs. Sweat over heat until onions are soft

without browning. Transfer to large bowl and allow to cool.

Add tomato sauce, breadcrumbs and beef stock to the cooked mixture. Stir together. Break up the

ground beef and add to mixture. Season to taste and mix together gently.

Pack this mixture into a 28 x 12 x 8 cm (11 x 5 x 3 inches) deep loaf tin and bake in a pre heated

oven (gas mark 4, 180C/350F) for 50 - 60 minutes.

Remove carefully from oven. Pour off any excess fat, let the loaf cool for about 10 minutes. Slice

and serve with crisp green salad, spicy tomato salsa and crusty bread. Can also be served cold.

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St Fillan's Fruit Pudding

St Fillan's is a Perthshire village at the eastern end of Loch Earn. Here is a recipe which

originated many years ago in the Scottish Women's Rural Institute. The quantities are

sufficient for 4/6 people, depending on appetites!

Ingredients: 4 oz (125g or one cup) flour

2 oz (50g or third of a cup) fine granulated sugar

Half teaspoon baking soda

Half teaspoon cream of tartar

Pinch of salt

1.5oz (40g or less than half a stick) butter or margarine

2 eggs

2 tablespoons milk

One pound stewed fruit (eg apples, pear, rhubarb, gooseberries or figs etc)

Method: Mix together the dry ingredients and then rub in the butter. Mix (but don't beat) the white and

yolk of the eggs, make a well in the centre of the flour mixture and add the eggs. Mix to a thick

batter adding milk as required.

Place the stewed fruit along with their juices in the foot of an oven-proof dish. Drop in the batter

on top in spoonfuls.

Bake in a pre-heated oven at 375F (190C or Gas Mark 5) for half an hour or until the paste has

risen and turned golden and cooked through. Serve warm or cold.

Steak "Auld Reekie"

"Auld Reekie" was the name given to Edinburgh in the days when the city was often full of

smoke and fog from all the open coal fires. This recipe has an added kick provided by the

addition of some whisky. Note that when adding whisky to recipes it is best to use blended

varieties - keep the single malts to drink on their own, either before or after the meal (or

both!). The quantities given her will serve four.

Ingredients: Four 8oz (250g) fillets of Aberdeen Angus steak. If not available, use the best you can find!

4 tablespoons Scotch whisky

13 fluid ounces (350g) double cream

4 oz (125g or one stick) grated smoked cheese

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1 oz (25g or ¼ stick) butter

Salt and pepper to taste

Method: Pan fry the steaks according to preference (rare, medium, well done, cremated etc) and keep

warm. Pour whisky into a pan and flambé (take care when setting light to the whisky). Add

cream and grated cheese and bring slowly to a simmering point. Continue to gently simmer,

stirring from time to time, until the sauce has been reduced by half. Season with salt and pepper

and mix in the butter for extra flavour. Pour sauce over the steaks and serve with a selection of

fresh vegetables.

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 whisky 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 tablespoons Scotch whisky

Half pint double cream

Quarter pint beef stock

4 oz sliced mushrooms

1 teaspoon coarse grain mustard

Salt and pepper to taste

1 oz butter

Method: Pan fry the steaks and keep warm.

Add the whisky 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.

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Sticky Toffee Pudding

This is a popular dessert in Scotland amongst people who have a sweet tooth and don't mind a

few extra calories.

Ingredients: 2 oz (60g or ½ stick) soft margarine

1½ oz (50g or generous one third stick) butter

7 oz (200g or one cup) white sugar

8 oz (250g or two cups) plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda (baking soda)

1 egg whisked

6 oz (185g or 1½ cups) stoned dates

1 teaspoon vanilla essence

2½ oz (65g or one third cup) light brown sugar

2 tablespoons double cream

½ pint (250ml) boiling water

Method: Cream together the margarine and sugar. Sift together the flour and baking powder. Beat the

whisked egg into a creamed mixture with a little of the flour and baking powder and continue

beating for about a minute before adding the rest of the flour/baking powder.

Chop the dates and flour lightly. Pour the boiling water over the dates and mix in the bicarbonate

of soda (baking soda in US) and add the date mixture to the batter and mix well.

Place in a buttered tin (or one lined with baking parchment) and bake for 40 minutes at 350F

(175C or Gas Mark 4).

When the pudding is cooked, heat the brown sugar, butter and cream and simmer gently for 3

minutes. Pour over the pudding and place under a grill until it starts to bubble. Then serve.

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Stovies

The French create the classic "Gratin Dauphinoise" by slicing potatoes thinly and cooking

them slowly, which is the basis of the Scottish dish stovies. The name probably comes from the

Scottish and north of England word for stewing. There are many variations on the versatile

recipe for stovies but the basic ingredients are usually potato and onions and some form of

meat with good fat content. The quantities below are sufficient for four people.

Ingredients: 4 oz cold, diced lamb (two-thirds of a cup)

1½ lb potatoes, peeled and sliced. Some people use alternate thin and thicker slices - the thin

ones then turn to mush.

1 (or two if you prefer) large onion, very thinly sliced.

1 level tablespoon good quality dripping (from meat or bacon). If dripping is not available,

cooking oil will do (though not as good a flavour).

Stock or water

Salt and pepper, nutmeg or all-spice for seasoning

Chopped parsley or chives

Method: Melt the dripping in a large pan (preferably with a tight fitting lid), add a layer of sliced potatoes,

then a layer of onion and next a layer of meat. Add enough stock or water to cover (though some

prefer their stovies dry, in which case add only 2-3 tablespoons). Then repeat the layers once

again and season the dish thoroughly - in addition to salt and plenty pepper, add some nutmeg or

all-spice).

Cover and cook over a low to moderate heat (shaking the pan occasionally) for about 30 minutes

or until the potatoes are tender and the liquid is absorbed. Serve with a sprinkling of chopped

parsley or chives (or chervil).

Strathbogie Mist

Here's a refreshing dessert based on pears and ginger wine. In Scotland, Crabbies Ginger

Wine is considered to be the best.

Ingredients: Medium tin of pears

Half pint double cream (whipping cream)

5 tablespoons (75ml/3 fluid ounces) ginger wine

Juice of half a lemon

Grated rind of half a lemon

2oz/60g/quarter cup caster sugar (fine granulated sugar)

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Method: Lightly mash the pears and place in the foot of four individual dessert glasses. Mix together the

sugar, lemon juice, lemon rind and ginger wine until all the sugar has dissolved. Mix with the

double cream and whip lightly. Pile the cream on top of the pears and serve chilled.

Sultana Cake

Although they are known as sultanas in Scotland, these are really just seedless white raisins.

This recipe makes a moist cake which keeps well in a tin.

Ingredients: 8 ounces sultanas (seedless white raisins)

4 ounces butter or firm margarine (cut up into small pieces)

6 ounces sugar

6 ounces self raising flour (known also as all-purpose flour with baking powder)

2 small eggs (beaten)

2 ounces chopped nuts (optional)

A few drops of almond essence

Pinch of salt

Method: Cover the sultanas in water and let them soak over-night. Bring the water and sultanas to the boil

and then strain off the water. Mix in the butter or margarine while the sultanas are still hot.

Mix in the sugar, beaten eggs and almond essence. Sift in the flour and salt and then add in the

chopped nuts (if desired). Mix well.

Grease an 8" round baking tin and line the bottom with greased, greaseproof paper (vegetable

parchment or waxed paper). Pour in the cake mixture and smooth the top.

Bake in a moderate oven at 180C/350F/Gas Mark 4 for 30 minutes. Reduce the heat to

150C/300F/Gas Mark 2 until the centre is firm to the touch. Empty cake from the baking tin and

store in an air-tight container.

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Summer Dessert

Here's a tasty recipe which uses up summer fruit when it is plentiful. The quantities below will

make a dessert for 4-6 people (or double helpings for 2/3!). Note that you need to refrigerate

overnight to get best results.

Ingredients: Slices of medium or thin white bread with the all the crusts removed. Use a light, airy variety if

possible.

One pound (500g) fresh soft fruit (strawberries, raspberries, cherries, brambles). There are no

fixed proportions but it works best if half of the fruit consists of strawberries.

One fluid ounce (30ml) water

5 ounces (150g or ¾ US cup) caster (or fine granulated) sugar

Method: Line the base and the sides of a 1½ pint (900ml) pudding basin with a layer of bread. Wash and

trim the fruit (removing any stones or stalks) and cut strawberries in half. Put the water and sugar

in a pan and bring to the boil. Add the fruit with the softest (raspberries/brambles) last. Cook

only briefly - the fruit should still retain its shape. Drain off the syrup and retain for later.

Spoon the fruit into the bowl which has been lined with bread. Add a little of the retained syrup.

Place more bread to cover the top of the bowl. Place a saucer on top and apply pressure (say, a

pound weight). Keep the bowl and the juice in a refrigerator overnight.

Loosen with a palette knife and turn out onto a large bowl. Pour the rest of the syrup over it. Cut

into wedges and serve with lightly whipped double cream (whipping cream).

Tablet

Tablet is a traditional sweet confection which, if you like sugary things, is irresistible You can

add some flavouring from essence/extract as well, if you wish.

Ingredients (for 4 pounds/1.8kg tablet): Butter or margarine - half pound (225g)

Sweetened condensed milk - one pound (450g)

Castor sugar - 4 pounds (1.8kg)

Water - 1 pint (half litre)

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Method Using a non-stick pan, put the water on a low heat and melt in the butter. Add the sugar and

bring to the boil. It is important to keep stirring all the time. Once it is boiling, stir in the

condensed milk and simmer for 20 minutes. Again, keep stirring to avoid it sticking/burning.

Take off the heat and beat vigorously for five minutes, adding the flavouring of your choice.

Pour into a rectangular greased tin and once it is partly cooled, cut into bars (roughly 5 inches

long by 1/2 inches wide). Once the tablet is cold, wrap the bars in waxed paper and store in an

airtight jar or tin.

Tantallon Cakes

Named after the ruined castle of Tantallon in East Lothian, these are not cakes at all but a

variation on shortbread. Traditionally, they were cut with a scalloped edged cutter.

Ingredients: 4 oz flour

4 oz cornflour (cornstarch) or rice flour

4 oz butter

4 oz caster sugar (fine granulated sugar)

Pinch of bicarbonate of soda

Level teaspoon of grated lemon rind

2 eggs

Icing sugar (frosting) for dusting

Method: Cream the butter and sugar together until it is pale and creamy. Beat the eggs well. Add the sifted

flour, bicarbonate of soda, lemon rind and the beaten eggs in small amounts to the butter and

sugar and ensure that they are well combined each time. Turn the dough onto a floured surface

and after shaking a little flour on top, roll out to about a half to a quarter inch thick. Cut into

biscuit/cookie sized rounds with a scalloped pastry cutter (if you have one) . Place in a well

greased/oiled baking tray and cook in a pre-heated oven at 200C/400F/Gas Mark 6 for 20/25

minutes until light golden colour. Adjust the cooking time if you have a fan-assisted electric

oven. Cool on a wire rack and dust with icing sugar/frosting when cool. Store in an airtight

container.

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Tayside Tang

A number of recipes in this series have had oranges as one of the ingredients. Oranges have

been popular on Scottish recipes ever since Mrs Keiller made marmalade in Dundee in 1797.

Here is a starter which will get any meal off with a zing.

Main Ingredients: 2 oranges

4oz (100g) Scottish cheddar cheese, diced

1 grapefruit

4 slices of orange

Dressing: 2 tablespoons mayonnaise

3 tablespoons lemon juice

2 oz grated cheddar

Salt and pepper

Paprika

Method: Remove the skin and pith (membrane) from the whole oranges and grapefruit and cut into bite

size pieces and mix with the diced cheese.

Make the dressing by combining the mayonnaise, grated cheese, lemon juice and seasoning to

taste. Pour over the fruit and cheese. Place in individual dishes and sprinkle with paprika and add

the slice of orange on top.

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Tian Of White Crab,

Avocado and Langoustine

Emulsion

The recipe (and illustration) for a Tian of

White Crab. The ingredients below are

sufficient for four people.

Ingredients:

For the Tian

6oz (170g) White Crabmeat

2 Avocados, Ripe, Peeled and Roughly Chopped

6 Langoustines (shell on). Peel and keep the shells and claws (discard head)

1 Chilli, deseeded and finely chopped

Fresh Coriander, chopped

Zest Coriander, chopped

Zest of 1 Lemon

Juice of 1 Lemon 2 oz (55g) Mascarpone

For the Emulsion

1 Onion, finely chopped

1 Clove Garlic, peeled

Langoustine Shells and Claws

1 Carrot, finely chopped

1 Knob of Butter

2 Dashes of Tabasco

2 Dashes of Worcester Sauce

2 Tablespoons of Tomato Puree

1 Glass of White Wine

1 Pint (20 fluid ounces = 600ml = Two and a half cups) of Water 100ml (3.5 UK fluid ounces/0.4 US cups) Milk

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Method: Sweat off all the ingredients for the emulsion in a heavy based pan and add tomato puree. Cook

on a high heat for 2 minutes to soak up all juices, then add wine and reduce. Add water, cook

over a medium heat for 10 minutes and strain through a fine sieve. Add milk and reserve.

In a bowl place crabmeat, coriander, zest of lemon, mascarpone and mix. Season. In another

bowl, place avocado, chilli, juice of lemon and season.

Ring both mixes and place one on top of the other and place on plate. Whisk up langoustine and

milk with a hand blender till frothy and spoon around your Tian. Garnish with whole langoustine

and sprinkle with chopped coriander.

Tiffin

Tiffin is an Indian and British term for a light

meal eaten during the day. The word became

popular in British India. In South India the

term is generally used to mean an in-between-

meals snack and it is customary to be offered

a "Tiffin" as a courtesy when you visit a

Tamil resident. In home baking, there are a

number of "Tiffin" recipes, most using

broken biscuits and chocolate as the main

ingredients. So although the recipe below

specifies specific ingredients and quantities -

feel free to experiment!

Other less elegant names for Tiffin are

"Chocolate Concrete" or even "Cement" -

though hopefully the picture here of Tiffin

(and a scone and jam), doesn't look like

concrete!

Ingredients:

4 oz (or 125g or one stick) butter or margarine

1 tablespoon sugar (note that US tablespoons are 20% smaller than the UK so if you are in N

America, use more for this and other tablespoon measures below)

2 tablespoons drinking chocolate

1 tablespoon golden syrup

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2 tablespoons raisins

8oz (250g) Rich Tea or plain or digestive biscuits (crackers/cookies in US)

6oz (170g) good quality milk chocolate

Method: Melt the butter and sugar with the syrup in a large pan. Add the raisins and drinking chocolate

and bring to the boil. Allow to bubble gently for two to three minutes to thicken a little.

Crush the biscuits (crackers) with a rolling pin (putting them in a plastic bag beforehand cuts

down on the mess). Don't leave the biscuit pieces too large, however, or the finished slab will

tend to break up when cut. Mix the crumbs well into the melted mixture, coating thoroughly.

Press into a lined 8 inch by 11 inch (28cm by 20cm) shallow Swiss roll tin and level out, pushing

down the mixture well.

Melt the chocolate carefully (avoiding getting it boiling) and spread over the top. Leave to set in

a cool place then cut into 15 or 24 pieces with a sharp knife. You can cut it into squares or

rectangles or (as in the picture above), into triangles.

Tipsy Cake

There are many variations on the theme of "Tipsy Cake" but the main ingredients are usually

sherry (from which this dessert gets its name) and trifle sponges. You can use different jams

(conserves) from the ones below.

Ingredients: Half pint/10 fluid ounces (300ml or a scant one and quarter cups) sherry or madeira

8 trifle sponges, split into halves

2½ ounces (115g or one good cup) caster (superfine) sugar

4 tablespoons (60ml) greengage jam (conserve)

4 tablespoons (60ml) apricot jam (conserve) sieved (strained)

4 tablespoons (60ml) raspberry jam (conserve)

3 egg whites

2 ounces (50g or ½ cup) split blanched almonds

1 thinly sliced lemon

½ pint (300ml or 1¼ cups) single (light) cream

Squeeze of lemon juice

Method: Slightly warm the sherry or Madeira and stir in 15ml/one tablespoon sugar and lemon juice.

Place four of the trifle sponges halves in an ovenproof dish and pour some of the sherry/Madeira

mixture over them so that they are soaked. Spread the greengage jam/conserve on top.

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Place four more sponge halves on top and soak with some more of the sherry/Madeira mixture.

Spread the strained apricot jam/conserve mixture on top.

Repeat with four more sponge halves, sherry and spread the raspberry jam/conserve.

Add another layer of four more halves and soak with the remaining sherry/Madeira mixture.

Whisk the egg whites until they are stiff and then beat in the remaining sugar until it is thick and

shiny. Spread the cream over the cake and ruffle into small peaks. Sprinkle with the blanched

almonds.

Bake in a pre-heated oven at 180C/350F/Gas Mark 4 for about 20 minutes until the meringue top

has set.

Decorate the meringue with the lemon slices and serve with single/light cream.

133

Toad-in-the-Hole

Toad-in-the-Hole used to be a very popular dish but seems to have fallen out of favour in

recent years. Which is a shame, as it is a really tasty and substantial meal using link sausages

and eggs.

Ingredients: 1/2 pound (250g) pork link sausages

3 ounces (90g or 3/4 cup) flour

10 fluid ounces (300ml or One and a quarter cups) milk

Two large eggs

4 ounces (125g or one stick or half cup) grated strong Cheddar cheese

2 tablespoons chopped parsley

Pinch of salt and freshly ground pepper, to taste

Cooking oil

Method: Preheat oven to 220C (425F or Gas Mark 7).

Using a 9-inch ovenproof skillet (or a deep-dish pie pan), heat the cooking oil. Add the sausages,

rolling them in the oil and brown on all sides in oven (for about 20 minutes) or on top of stove,

turning every 5 minutes.

Sift flour and a pinch of salt into a mixing bowl and stir in the grated cheese. In a smaller bowl,

beat milk, eggs, and parsley, and season generously with salt and pepper. Stir a small amount of

milk mixture into the flour to make a smooth, very heavy batter and let stand 5 minutes before

stirring in remaining milk mixture.

There are different ways of arranging the sausages in the deep-dish pie pan. Some people cut up

the sausages and arrange them at random. Others arrange the sausages like spokes of a wheel

evenly spaced in pan. Whatever method is used, pour the batter over them. Lower oven heat to

200C (400 degrees or Gas Mark 6) and bake until batter is puffed and browned (about 30

minutes).

134

Toasted Cheese

More usually associated with the Welsh than the Scots, Toasted Cheese is also called Welsh

Rarebit.

Before the days of grills and modern cookers, the cheese was melted in front of the fire and

bread was toasted on both sides with butter spread on one side and the melted cheese poured on

top. Sometimes beer, pepper and salt were mixed with the cheese.

In 1747 a cookery book gave a recipe for "Scots Rabbit" or Rare Bit as bread toasted on both

sides and a slice of cheese, the same size as the bread, also toasted on both sides and laid on the

buttered bread. The same book had "Welsh Rabbit" made in the same way but with mustard

rubbed on the cheese. "English Rabbit" on the other hand had a glass of red wine poured over the

toast before the cheese was added. Take your pick!

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Toffee Apples

While the sugar, syrup and butter will certainly not help a politically correct calorie controlled

diet, at least the fruit is healthy!

Ingredients: 2 pounds (1 kilo or 5 cups) demerara (light brown) sugar

Nut of butter

1 small teaspoon vinegar

1 desertspoon golden syrup (or light corn syrup)

Half cup water

Sticks for holding the toffee apples (ice lolly sticks do at a pinch)

Method: Stir together the sugar, vinegar, syrup and water and heat until boiling, stirring continuously.

Continue on a slow boil for 5/7 minutes, stirring occasionally. Insert the stick into the core of

each apple and dip the apples into the mixture. Place on a greased tray, with the sticks in the air,

until dry.

Treacle Scones

Treacle is known as molasses in some parts of the world and it features in a number of

Scottish recipes.

Ingredients: 8 oz self-raising flour (all-purpose flour with baking powder in USA)

2 oz butter

1 oz caster sugar (fine granulated sugar)

Half a teaspoon of cinnamon

2 tablespoons black treacle (molasses) or golden syrup (light corn syrup)

Pinch of salt

Approximately quarter pint of milk

Method: Sift the flour and salt into a bowl and rub in the butter. Mix in the sugar, cinnamon, treacle or

syrup and enough milk to make a soft dough. Knead this on a floured surface until it is both

moist and elastic. Cut into rounds with a 2.5 inch pastry cutter. Grease a baking sheet (cookie

sheet) and place the rounds on this. Brush with a little milk and bake for 10/15 minutes in an

oven, pre-heated to 425F/220C/Gas Mark 7 until golden brown. Allow to cool on a wire rack and

serve split in half with butter.

136

Treacle Toffee

Treacle is known as molasses is some parts of the world. Treacle toffee used to be a children's

treat - which many adults also enjoyed!

Ingredients: 1 pound (500g or Two and a half cups ) castor (super fine) sugar

¼ pound (125g or one stick) butter

1 dessert spoon treacle (molasses)

3 dessert spoons golden syrup (alternatively, light corn syrup)

1 teaspoon vanilla

Large tin condensed milk

5 or 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.

137

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

Quarter cup of fine oatmeal

Quarter cup cooking oil

Parsley Butter Ingredients: 2/3 ounces (60g) of butter

3 teaspoons lemon juice

1 spring onion, finely chopped

1 tablespoon fresh parsley, finely chopped

Quarter teaspoon 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.

138

Tweed Kettle

This is sometimes called Salmon Hash and was popular in Edinburgh in the 19th century.

Ingredients: 2lbs fresh salmon, preferably from the tail end

2 chopped shallots or 1 tablespoon of chopped chives

Salt, pepper, pinch of ground mace

Quarter pint water

Quarter pint (150ml) dry white wine

4 Ounces chopped mushrooms

1 tablespoon chopped parsley

Method: Put the fish in a pan, just covered with water and bring to the boil. Simmer gently for five

minutes. Remove fish from the pan (keep the stock), remove skin and bone and cut the fish into 2

inch squares. Season with salt, pepper and mace and put into a clean dish with a quarter pint of

the fish stock plus the wine and finely chopped shallot or chives. Cover the dish and simmer

gently for about 20 minutes.

Heat up the butter and soften the mushrooms in it, drain and add to the salmon and heat together

for another five minutes. Serve with chopped parsley.

139

Venison Stew in Red Wine

Venison is becoming increasingly popular in Scotland as the large herds of farmed deer in the

Highlands bring down the cost of their meat. Venison is also lower in calories, cholesterol and

fat than most cuts of beef, pork, or lamb. Here's a tasty recipe for making venison stew,

marinated in red wine.

Ingredients: 2 pounds (1 kilo 4 cups US ) stewing venison, cut into 1" cubes

2 Bay leaves

One large chopped onion.

1 ounce (25g / quarter cup US ) flour

1 tablespoon redcurrant jelly

Half pint (quarter litre / 1 cup US ) cheap red wine

1 ounce (30g / quarter stick ) butter

6 ounces (170g / 1.5 cups US ) button mushrooms, sliced Salt and freshly ground black pepper

Method: Place the chopped venison in a bowl with the red wine and bay leaves, cover and leave to

marinate in the fridge for 48 hours. Strain the red wine and reserve, discarding the bay leaves.

Gently sauté the chopped onion in the oil and butter for ten minutes. Then stir in the flour and

continue to cook for about a further one minute. Slowly blend in the wine and stock, bring to the

boil, stirring until thickened. Stir in the venison, redcurrant jelly and seasoning. Cover and boil

for another 5 minutes. Reduce heat and then simmer in a slow oven (gas mark 2, 300F, 150C) for

about four hours or until tender. Add the mushrooms for the last 30 minutes or so.

Serve with mashed or new boiled potatoes and green vegetables.

140

Viennese Whirls

Viennese Whirls are melt in the mouth biscuits (cookies) which are mass produced for sale in

bakers and supermarkets in Scotland (and elsewhere in the world). But there is nothing to

beat some which have been freshly baked in your own kitchen.

Ingredients: 3 ounces (75g or ¾ stick) butter

1 ounce (25g) icing sugar (frosting)

3 ounces (75g or ¾ cup) plain flour

Few drops vanilla essence

Strawberry jam (for filling)

Pinch of salt

Method: Cream the butter and sugar and vanilla essence together until it is light and fluffy.

Sieve (sift) flour and salt and then add to the butter and sugar mixture gradually. Beat well after

each addition until the mixture is smooth.

Using a one inch (2.5cm) star pipe, pipe stars of approximately 1¼ inch (3cm) diameter and no

more than 1/8th inch (6mm) high onto a baking/cookie sheet on a baking tray.

Bake for 8 to 10 minutes in the middle shelf of a preheated oven at 375F (190C or Gas Mark 5).

Spread a small amount of strawberry jam between the flat sides of two "whirls" to make them

stick together. Dust with icing sugar (frosting).

As an alternative to dusting with icing sugar (frosting), you can dip about a third of each

Viennese Whirls (with jam between them) in chocolate which has been melted slowly in a bowl

heated in hot water.

141

Whisky and Chocolate Crunch

What a deadly combination - whisky and chocolate! Who could resist? In the ingredients,

chocolate digestive biscuits are known as Chocolate Graham Crackers in North America.

Ingredients: 6 oz chocolate digestive biscuits (Graham Crackers)

1 pint whipped cream

3 tablespoons whisky (vary to suit your taste)

1 oz caster sugar (granulated sugar)

2 egg whites

2 drops vanilla essence (extract)

1 oz toasted split almonds

Grated chocolate for decoration

Method Finely crush the chocolate digestive biscuits and spread equally in the bottom of six sundae

dishes. Whip together the cream, whisky, sugar and vanilla until stiff. Separately, whip the egg

whites until they are also stiff and then fold into the cream mixture. Spoon equal quantities into

the dishes over the biscuits. Chill and finally decorate with the toasted almonds and grated

chocolate.

142

Whisky and Apple Jelly

Here is another recipe which uses one of Scotland's favourite ingredients - whisky - combined

with apples to make a delicious tasting jelly.

Ingredients: Six pounds of cooking apples

Granulated sugar (quantity depends on amount of juice extracted)

Water

Whisky (quantity depends on personal taste)

Method After washing the apples and removing any over-ripe brown elements, quarter them and just

cover in a large preserving pan. Boil the apples until they are soft (but not pulpy). Scald a jelly

bag (layers of cheesecloth), suspend it over a bowl and pour in the fruit and liquid. Allow to drip

overnight. Don't be tempted to squeeze the bag as this will produce a cloudy jelly.

Allow one pound of sugar for every pint of juice (2 cups of sugar for every 2½ cups of liquid).

Put both the juice into a pan and stir in the sugar over a moderate heat until all the sugar

dissolves. Then, stirring continuously, bring to the boil, and boil rapidly for about ten minutes.

Remove any scum which forms. You can check to see if the jelly will set by dropping a little on

a cold plate. Once the setting point has been reached, remove from the heat and allow it to

rest/cool for a few minutes. Add about a tablespoon of blended whisky (vary the amount

according to taste). Then pour the jelly into warm, clean jars, cover, label and store. It is best not

to use the jelly for at least three months.

143

Whisky-Mac Prawns

Whisky with green ginger is known as "Whisky-Mac" (see the cocktail recipes) and the same

ingredients can add an extra sparkle to prawn cocktail!

Ingredients: 2 fluid ounces of blended Scotch whisky

2 fluid ounces green ginger wine

1 tablespoon of honey

A 1-inch square of peeled fresh ginger, chopped finely

2 ripe avocados

8 ounces prawns

Lettuce leaves, lemon slices and possibly a whole prawn, for garnish.

Method: Mix the whisky, green ginger wine, honey, chopped ginger. Peel the avocados and remove the

stone. Chop the avocados into bite-size pieces, place in a dish and soak them and the prawns in

the whisky mixture for half-an-hour. Place lettuce leaves in six dishes and add the prawn

mixture. Finish with a slice of lemon and a whole prawn (if you have one).

144

Whisky Toddy

Just what you need when suffering from a cold or the ‘flu! As Burns said:

"Sit roun' the table weel content

An' steer about the toddy."

Ingredients Well Matured Scotch Whisky - 50 ml (2 fl oz)

Boiling water

Lemon juice - 1 tablespoon

Cube sugar (four pieces)

Method: Half-fill a tumbler with hot water. When the glass has reached a comfortable temperature, pour it

out and put 3/4 pieces of cube sugar in the glass. Pour in a wineglass of boiling water and stir

(silver spoons are recommended!). When the sugar is dissolved, add a wineglass of whisky and

stir. Sip with "tender loving care" If one doesn't work - try another!

145

Whisky Punch

Here is a recipe which will get any party going with a swing! The Punch can be made either

hot or cold.

Ingredients for Hot Punch: 2 pints of freshly made, hot, milkless tea

1 pound of lump/cube sugar

1 bottle of whisky

One thinly sliced lemon

Method for Hot Punch Heat but do not boil the whisky. Pour the hot tea over the sugar and

lemon and stir with a silver spoon until all the sugar has dissolved. Add the hot (but not boiling)

whisky. Flame and serve.

Ingredients for Cold Punch: 2 pints boiling water

Half a pound of lump/cube sugar

1 bottle of whisky

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 and add the boiling

water. Stir until the sugar has dissolved. When it is cold, remove the lemon peel and mint and

add the whisky. Chill before use. Add some thinly sliced soft fruit before serving from a punch

bowl.

146

White Wine Sauce

Here is a recipe for a sauce which is useful for pouring over many varieties of puddings and

pancakes. It was originally recorded by a Lady Clark, around 1880. The quantities are

sufficient for four people.

Ingredients: 2 tablespoons flour or cornflour (cornstarch)

Half pint (300 ml or one and a quarter cups, scant) sweet white wine

1 oz (25g or quarter stick) butter

2 tablespoons brown sugar

Grated peel of one lemon

Method: Mix the flour and wine thoroughly and then heat to boiling point, stirring well until it is thick and

smooth. Simmer gently for five minutes, stirring from time to time. Chop the butter into small

pieces and add to the sauce and then add the sugar and finely grated lemon peel and stir until the

butter and sugar have all dissolved. Pour the hot sauce over your pudding or pancakes.

147

Wholemeal Scones

This recipe originated a long time ago in the Scottish Women's Rural Institutes. They are best

served hot, spread with butter.

Ingredients: 6 ounces (175g or 1½ US cups) wholemeal flour

6 ounces (175g or 1½ US cups) white flour

2 teaspoons baking powder

2 ounces (60g or half stick) butter or margarine

2 teaspoons of syrup, warmed

Approximately quarter pint (5 fluid ounces or 150ml or generous US half cup) milk

Pinch of salt

Method: Mix the dry ingredients in a mixing bowl and then rub in the fat until it becomes like coarse

breadcrumbs. Stir in the melted syrup and then add enough milk to make a soft dough. Turn out

onto a floured surface and roll until quite thin. Using a cutter, cut into rounds of about 1½ inches

(3.8cm) in diameter.

Place the rounds on a floured baking sheet and cook in a pre-heated oven at 190C/375F/Gas

Mark 5 for 10-15 minutes. Serve hot, spread with butter.

148

US/UK Cooking Terms

In the collection of recipes gathered together, the equivalent US expression for a number of

UK/Scottish words are often given, side by side. These, plus a number of others which you may

come across in menus based on UK sources, are listed below, for reference. Measurements are

shown first, Ingredients are further down the page, followed by cooking utensils and methods.

Measurements (British, metric and US)

1 ounce flour = 25g = quarter cup

4 ounces flour = 125g = One cup

8 ounces flour = 250g = Two cups

2 ounces breadcrumbs (fresh) = 60g = One cup

4 ounces breadcrumbs (dry) = 125g = One cup

4 ounces oatmeal = 125g = One cup (scant)

5 ounces currants = 150g = One cup

4 ounces shredded suet = 125g = One cup (scant)

4 ounces butter and other fats, including cheese = 125g = One stick

8 ounces butter and other fats, including grated 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

8 ounces cooked, mashed potatoes = 250g = One cup

One ounce (1oz) = One rounded tablespoon

One tablespoon of liquid = 3 teaspoons

One teaspoon liquid = 5ml

One British teaspoon is the same as an American teaspoon

One British tablespoon liquid = 17.7ml

One US tablespoon liquid =14.2ml

8 tablespoons = 4 fluid ounces = 125ml = 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 British pint/20 fluid ounces = 600ml = Two and a half cups

Ingredients

Bacon rashers = Bacon slices

Bannock = Flat round cake

Bicarbonate of soda = Baking soda

Biscuits = Crackers/cookies

Boiling fowl = Stewing fowl

Broad beans = Lima beans

149

Cake mixture = Cake batter

Castor 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

Glacé = Candied

Golden syrup = Light corn syrup

Hough = Shank of beef

Icing = Frosting

Jam = Preserves

Mince/minced beef = Ground beef

Mixed spices = Allspice

Nut of butter = Pat of butter

Pinhead oatmeal = Irish oatmeal

Rasher = Slice

Ratafia biscuits = Almond flavoured cookies/dried macaroons

Roast Potatoes = Oven browned potatoes

Salt beef = Corned beef brisket

Scone = Shortcake, biscuit

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 white raisins

Treacle = Molasses

Unsalted butter = Sweet butter

Wholemeal = Wholewheat

150

Utensils and Methods

Ashet = Meat dish

Baking sheet or 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

Gut = Clean

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 = Electric blender

Mince = Grind

Polythene = Plastic wrap

Prove = Rise

Pudding cloth = Cheesecloth

Roasting tin = Roasting pan with rack

Sandwich tins = Round-layer pans

Sieve = Sift

Stewpan or pan = Kettle

Tartlet tin = Muffin pan

Vegetable mill = Food mill

Whisk = Beat/whip

Oven Temperatures

Gas Mark 1 = 275F = 140C

Gas Mark 2 = 300F = 150C

Gas Mark 3 = 325F = 170C

Gas Mark 4 = 355F = 180C

Gas Mark 5 = 375F = 190C

Gas Mark 6 = 400F = 200C

Gas Mark 7 = 425F = 220C

Gas Mark 8 = 455F = 230C