Scottish Food
Scottish Breakfast
HaggisIngredients:
Set of sheep’s heart, lungs and liver
One beef bung
3 cups finely chopped suet
One cup medium ground oatmeal
2 medium onions, finely chopped
One cup beef stock
One teaspoon salt
½ teaspoon pepper
One teaspoon nutmeg
½ teaspoon mace
Vegetarian Haggis
Haggis served at Burns Night
Fair fa’ yer honest, sonsie face,
Great chieftain o’ the pudden race!
Robert Burns, Address to the Haggies
Robert Burns
Burns Supper
“Foreigners cannot enjoy our food, I suppose, any more
than we can enjoy theirs. It is not strange; for tastes are
made, not born. I might glorify my bill of fare until I was tired;
but after all, the Scotchman would shake his head and say, 'Where's your haggis?' and the
Fijan would sigh and say, 'Where's your missionary?'”
Mark Twain (Samuel Langhorne Clemens) 1835-1910
Scottish salmon
Lemon Butter Baked Salmon,
Tagliatelle and Parsley
Ingredients:
(Serves 4)
50g butter
Finely grated rind and juice of one lemon
Freshly ground sea salt and freshly ground black pepper
4 x 175g salmon fillets, skinned
350g dried tagliatelle
4 tablespoons chopped fresh parsley
Grilled Scottish Salmon and Cherry Tomato Bruschetta
How high can a salmon jump?
The highest jump a salmon has been known to make in Scotland is a vertical one of 12ft (3.7m) at the Orrin Falls in Ross-shire. The height a
salmon can achieve depends upon the relative depth of the water at the foot of the fall and the position of what is referred to in engineering
terms as the "standing wave" or hydraulic jump.
Scottish BeefIngredients:
6 x 8oz (225g) Fillet Steaks 500g (One pound) Wild Mushrooms 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
Scottish Beef Fillet with Wild Mushroom & Tarragon Mash, Green Vegetables & Roasted
Red Pepper Sauce
Aged Fillet of Scottish Beef
Black BunIngredients 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
Everything I eat has been proved by
some doctoror other to be a
deadly poison, and everything
I don't eat has been proved to be
indispensable for life.
But I go marching on.“
George Bernard Shaw
The End
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