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Scottish Recipes
my bio
MY FAVORITE SCOTTISH RECIPES
Coconut Ice - Scotch Pancakes -
Tablet - Dumplings -
Scottish Slice Sausage - Mulligatawny Soup -
Brides - Guinness Christmas Pudding -
Balmoral Shortbread - Crachan -
Scotch Pies - Clootie Dumpling -
Piece n Jam - Tattie Scones -
Haggis - Scotch Eggs -
Cullen Skink - Scottish Dainties
Microwave Clootie Dumpling
submitted by Elaine
originally from Ayrshire, now Iceland
Stage One
½ pint / 300 ml. cold water
4 oz / 100g sugar
1-heaped tablespoon cinnamon
1-heaped tablespoon mixed spice
8 oz / 200g margarine
8 oz / sultanas
8 oz / raisins
1-tablespoon treacle (optional)
put all ingredients into a saucepan, bring to the boil and simmer for 5 minutes.
Stage two
8 oz / 200g plain flour
1-teaspoon bicarbonate of soda
2 beaten eggs
add the hot mixture to the flour and bicarbonate of soda and mix thoroughly.
then add the two beaten eggs and mix well.
Pour the mixture into a cling film lined bowl and cook in the microwave for:
850 watt-7 minutes
650 watt-9 minutes
500 watt-12 minutes
ENJOY
Coconut Ice
submitted by Moira
1 LB SUGAR (PREFERABLY LOAF)
5oz DESICCATED COCONUT
1/4 PINT MILK
COLOURING (RED)
Dissolve the sugar in the milk,then boil it for about
10 minutes or until a temprature of 240-245 degrees F
is reached. Remove the pan from the heat and stir in
the coconut. Pour half the mixture into an oiled tin,
add colour to remaimnging mix and pour this quickly on
to the top of the first half. Mark into bars when
half set and leave to break up when cold.
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SCOTCH PANCAKES
submitted by Moira
4oz flour
1-2oz sugar
1/2teaspoon bicarbonate soda
1 egg
1/2 teaspoon cream of tartar
1/4 pint of milk preferably sour.
Mix and the ingredients together to a smooth batter
Sprinkle coooking salt onto a warmed girdle and rub
briskly.
Add sufficient milk to the batter mixture to give a
coating consistency, and beat it well.
When the girdle is thoroughly heated pour small
quantities of batter on using a spoon.
When bubbles appear turn the scones. Cover cooked
scones with a cloth to prevent drying.
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TABLET
submitted by Moira
2lbs sugar
tin of condensed milk
4 ounce of butter (not margarine)
cup of milk
vanilla essence.
Melt sugar,condensed milk,butter and milk in a deep
Pot
melt very slowly till the ingredients are boiling,
this should take about 1 hour to 1.1/2 hours(the
slower you melt it, the smoother the tablet will be)
when boiling continue stirring every couple of minutes
for 25 to 30 minutes, remove from heat and add vanilla
essence to taste and beat for 5 minutes, pour into a
well buttered tin and leave to cool, Mark into squares
and serve, Oh and remember to eat it quickly(or hide
it) because if you don't everyone else will
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DUMPLINGS
submitted by Moira
6 tablespoon of self-raising flour,
3 tablespoon of suet,
salt and pepper to taste
1/2 teaspoon of baking powder,
mix together
put in the pot of mince and simmer for 20 mins,
Great but very fattening
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SCOTTISH SLICE SAUSAGE
10LB ground beef.........20% fat
1LB rusks
2LB water
8oz dry rusks
3oz salt
1.5oz pepper
if you like a peppery sausage you can add more,
but you must add more salt to make sure you have at least twice as much salt as pepper.
1/2oz nutmeg.
Production
Soak the 1LB of rusks in 2LB of water put in the fridge until all the water is absorbed,
then mix the seasonings into the rusks by hand until you get a good mix.
In your grinder or your food processor mix the ground meat and the rusk mixture,
give it a good mix, but remember you are making sausage, not cake mix..it has to be course
at the end, add the 8oz of dry rusks and give it a few...not 20... more spins, just enough to mix it
If you can only work 1 or 2lb's at a time in your grinder or food processor
just keep all the ingredients in proportion and mix in a big bowl by hand
at the end, make sure everything is kept cold.
Now you have this 15lb pile of sausage meat.......
this is where the bread pans come in,
line the pans with saran and press the sausage meat into them,
just like a meat loaf, only harder,
put the pans into the fridge for a few hours until the sausage dry's a bit,
then bang it out, slice it and freeze it..........
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Mulligatawny Soup
Serves 6
1 lb Mixed vegetables,
Use a selection of root vegetables, mushrooms, onions etc.
2½ pints Chicken or vegetable stock - 1.4 litres
1 Garlic clove, crushed
1 sprig + 2 tbsp chopped Coriander leaves, as garnish
2 tbsp Ghee or vegetable oil
1 medium Onion, finely chopped
4 tsp Curry powder
3 tbsp Plain flour
¼ pint Double cream
Place the vegetables, stock, garlic and coriander sprig in a large pan.
Bring to the boil, cover and simmer for 45 minutes until the vegetables are tender.
Liquidise and re-heat gently.
Meanwhile, heat the ghee or vegetable oil
and fry the onion for about 10 minutes, stirring constantly until golden.
Stir in the curry powder and flour and stir fry for a minute.
Add this mixture to the soup.
Simmer the soup until it is thickened,
then add the cream and chopped coriander leaves.
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BRIDIES
Pastry
2 c. flour
1 tsp. salt
1/3 c. butter
1/3 c. shortening
5-6 T. ice water
Meat Filling
1 and 1/2 lean steak (flank or round)
4 tsp. butter (or suet)
1 onion- finely diced
1 carrot- finely diced
salt and pepper
1. Sauté vegetables in the butter until soft
2. Slice meat into very long thin slices, on the diagonal.
Cut into pieces 1 inch long. Mix with sautéed veggies. Salt & pepper to taste.
3. Roll out pastry and cut into 4"-5" circles.
Arrange meat on top, brush edges with egg wash, fold over and crimp together.
Slit a hole in each pie.
Egg wash tops if desired.
Bake 30 minutes at 400 degrees.
Makes 10-12 small pies.
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Guinness Christmas Pudding
1 small bottle of Guinness
110g (4 oz) each of currants, raisins, sultanas,
chopped dates, chopped non-soak prunes
135g (3 oz) halved glace cherries
170g (6 oz) chopped candied peel
1 pint fresh breadcrumbs; for real luxury, use brioche crumbs
2 tbs plain flour
225g (8 oz) brown sugar
225g (8 oz) suet or butter
135g (3oz) blanched chopped almonds
1 tsp each of grated nutmeg, ground cinnamon, ground allspice
salt
6 eggs
1 brandy glass full of brandy, armagnac or rum
Soak the dark fruit in the Guinness for at least 8 hours.
Then mix the fruit, nuts, fat, flour, breadcrumbs, spices,
salt and sugar together in a large bowl.
If you are using butter rather than suet, rub it into the flour first, as if making pastry.
Mix thoroughly.
Whisk eggs till frothy, and fold into the dry ingredients.
Add the spirit, and mix.
Grease a 2 pint and a 1.5 pint pudding basin, and line the bottom with circles of greaseproof paper.
Fill each basin three-quarters full with mixture, smooth off,
and make a slight hollow in the middle.
Cover with greaseproof paper and foil.
Steam the 2-pint basin for at least 7 hours, and the 1.5-pint one for at least 6 hours.
Remember to check the level of the water, from time to time.
When cool, remove covering and pour a liqueur glass of brandy or rum over each pudding.
Then re-cover, and store in a cool place.
Steam for at least 3 hours before serving.
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Balmoral Shortbread
1 3/4 cups plain flour
8-10 ozs butter (nothing else will do)
6 oz sugar
pinch of salt
Preheat oven to 350F
Method
Sift flour onto a board.
Put sugar in a separate pile on the board, and work in butter.
Gradually knead in flour: you should end up with a firm dough.
Flour the board and roll to a thickness of 3mm to 5mm.
Cut into circles and prick with a fork.
Bake on a greased tray for 30 minutes.
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CRANACHAN
Oatmeal - 4 tbsp
Heather honey - 2 tsp
Drambuie - 1 tbsp
Double cream - 300 ml (½ pint)
Raspberries - 225 g (8 oz)
METHOD
Toast the oatmeal on a sheet of foil under the grill, stir twice so it browns evenly. Leave until cold.
Add the honey and liqueur to the cream and whisk until thick. Fold in most of the oatmeal.
Spoon into serving dishes and layer with the raspberries. Serve topped with the remaining oatmeal and raspberries.
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Tablet
2 lbs Sugar
2 tlbs Syrup
small tin condensed milk (sweetened)
2 ozs Margarine
3 ozs water
1/2 tsp Vanilla
Place all in pan. Melt slowly. Stir till boiling.
Boil about 30 minutes.
Remove from heat and beat well and pour into greased tin.
Mark when cool; cut when cold.
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Scotch Pies
Filling.
1 Ib. lean lamb,or mutton * free from fat, bone, gristle, etc.
1 tsp. Worcestershire sauce
1 small minced onion or shallot
1/2 tsp. ground nutmeg
4 tbs. stock (can use tinned beef broth)
salt and pepper to taste
Hot Water Crust Pastry
1 lb. plain flour
1/2 tsp. salt
1 c. water
1/2 c. beef dripping or lard
1.To make pie pastry, bring fat and water to boil in saucepan.
2.Put flour and salt in a basin, make a hole in the middle.
3.Pour boiling water and fat into hole.
4.Mix with a spatula until cool enough to handle.
5.Form quickly into a ball before fat hardens too much.
6.Turn on to a floured board, knead well, pat into a flat shape.
7.Divide into halves, put one half aside, keep warm.
8.Roll other half out to make a large oval.
9.Stand a small jar (about 3 inches across) in the middle.
10.Mold pastry up the sides to 3 inches high to make filling holder.
11.When it stays up firmly, remove jar and repeat process.
12.Roll out saved halves, cutting them into rounds to fit filling holders.
13.Cut meat into very small pieces or chop into mince.
14.Mix all filling ingredients together and fill pastry, filling holders.
15.Dampen edges, pinch tops on.
16.Make a slit in centre of each top to let steam out.
17.Brush tops with milk or beaten egg.
18.Bake for 45 minutes on baking sheet in oven at 250°F (120°C).
Makes about 4 pies.
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Clootie Dumpling
1lb self raising flour
1 teacup white breadcrumbs
1 teacup shredded suet
1 teacup sugar
1 packet mixed spice
half pound currants
three-quarters of a pound of raisins/sultanas
half pint of milk
1 grated apple
1 dessertspoonful treacle
Sift flour and spice together and mix with sugar, breadcrumbs and dried fruit.
Then add the suet.
Dissolve the treacle in the milk and add this to the flour mixture.
Mix to a dough.
Scald a pudding cloth, dust with flour and turn mixture out onto cloth.
Tie securely, leaving room for the pudding to swell.
Place an upturned plate in a large pot with sufficient water to half cover the pudding.
Allow the water to boil then place the pudding in the pan.
Cover and boil gently for three and a half hours.
The pudding must boil continuously. Top up frequently with boiling water.
Remove from pan, unwrap cloth gently and dry off pudding in a warm oven for 20 minutes.
THIS ONE IS NOT TO BE MISSED
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A PIECE N JAM
2 pieces o breid
1 jar o jam
Open up the loaf first
Take oot 2 pieces fae it
Open up the jam
Spead the jam oan wan o the pieces (baith if yer greedy)
Pit the two pieces the gether an eat it
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Tattie Scones
1 cup warm mashed potatoes
1/3 cup melted butter
1 teaspoon salt
1/2 cup sifted all-purpose flour
Preheat a 12-inch seasoned cast-iron frying pan or griddle over
moderate heat.
Mix together all ingredients until thoroughly blended. Turn the dough
out onto a floured board and divide into thirds. Roll into a circle
about 1/4 inch thick. Score each circle into 6 wedges.
Sprinkle the griddle with flour and bake each circle for about 5
minutes, until edges begin to brown, turning once to cook both sides.
Serve hot or cold.
Yield: 18 scones
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HAGGIS
This recipe is for home made Haggis.
Ingredients :
2 Ib dry oatmeal (Scottish style)Schnucks
1 Ib chopped beef suet
1 Ib calf liver boiled and minced
one beef heart boiled and minced
large onion chopped.
1/2 teaspoon each of cayenne pepper, ground allspice, salt and pepper.
1 pint of stock
( For the hunter out there, you can substitute deer for beef.)
Put oatmeal on baking tray at low heat to dry and crisp up a little.
Cook calf liver and heart in salted water covered for about half hour on medium heat.
Strain, reserve one pint of stock.
Mix all ingredients together and add pint of stock.
Fill 1 large or a few small coffee cans full of ingredients.
Have ready a large pot of boiling water and place cans inside.
Simmer uncovered for about three hours maintaining level of water.
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Scotch Eggs
5 eggs
1 lb. pork sausage meat
approx 1/3 cup flour
1/2 tsp. salt
freshly ground black pepper to taste
2 oz. brown breadcrumbs
fat or oil for deep frying
Boil four of the eggs for 12 min. until hard.
Shell and cool in cold water.
Mix flour (less 2 tbsp.), salt, and pepper and sprinkle on a cutting board.
Divide the sausage into four parts and flatten on floured board
into round cakes large enough to cover eggs.
Roll the eggs in the reserved flour and then wrap the sausage cakes
around each egg to completely encase them.
Flatten the end so that the eggs will stand upright.
Lightly whisk the remaining egg.
Put the breadcrumbs on a piece of foil or in a foil pie dish.
Brush the coated eggs with the whisked egg
and then roll them in the bread crumbs to cover.
Heat the oil until hot.
Carefully lower the Scotch eggs into the oil and cook for about 5 min.
Remove and drain on paper towels.
Serve hot or cold.
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Cullen Skink
Ingredients
2 small or 1 large Finnan Haddocks
1 large onion, finely chopped
2qt water
1 1/2 pt milk
Cooked mashed potato to thicken
2 oz butter
Salt and pepper
Garnish: some cream and chopped parsley
Method
Place the fish and onion in water and bring to the boil.
Simmer gently until the fish is cooked.
Remove the fish, take off the skin and bones and return to the stock.
Simmer for another 20 minutes.
Add potatoes to give a creamy consistency.
Meanwhile flake the fish roughly and finally add to the soup.
Garnish with cream and parsley.
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Scottish Dainties
Ingredients
1 lb. margarine
4 oz icing sugar
1 egg
1 lb. plain flour
Buttercream:
6 oz icing sugar
2 oz butter
4 oz chocolate
Cream margarine and sugar together until soft and fluffy.
Beat in the egg, then add the flour gradually until all is combined into the mixture.
Grease three baking sheets, then using a large star tube, pipe the mixture on the trays, making 36 biscuit shapes.
Bake in a hot oven, 400°F, for 10-15 minutes,
keeping a close eye on them to see that they do not brown too quickly.
Cool on wire racks, then dip half of the biscuits into melted chocolate to half their width.
Wait until the chocolate has hardened, then sandwich together each chocolate-coated half with a plain half,
using buttercream made by creaming together the icing sugar and butter.
Place each dainty in a paper case.
Makes 18 dainties
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