How To Make Porridge Use the finest Scots porridge oats or a good quality oatmeal. 1 Ideally soak the oats overnight in the quantity of water needed for each portion. This results in fluffier and tastier porridge and is especially important for those using finer oatmeal. 2 Some like to cook porridge recipes with water, others like milk One option is to use water for the cooking and once the portion of porridge is in the bowl add cold milk and/or some fruit. 3 Use 50 grams of oats per portion to 300mls of water or milk. Mix this into a pan and heat on a medium setting on the stove or hob. 4 Stir continuously and once thickened turn off the heat and serve. 5 Listen to a famous story about porridge http://www.britishcouncil.org/kids-stories-goldilocks.htm How To Make Scotch Broth Ingredients 1kg neck of mutton or lamb 75g pearl barley 1 large onion 75g split peas or fresh peas 1 large leek 3 neeps (turnip) 1 swede approx 2.5 litres 3 carrots 2 tablespoons of freshly chopped parsley salt and pepper small cabbage (optional) Cooking instruction 1 Pre soak the barley and split peas . 2 Chop all the vegetables 3 Melt some lard/cooking oil and add the chopped onion. Once softened add the water and meat 4. After boiling for about half an hour add the barley and peas and simmer for another 30 minutes. 5 Add the remaining vegetables. 6 If used, remove the bone and strip off the meat and return this to the pot. 7 Add parsley before serving. Great with warmed bread rolls. Ingredients 500g of minced beef Four large potatoes for the mash 3 carrots One large onion 500mls of gravy stock 1 Peel the potatoes and carrots. Make mashed potatoes as normal. 2 The mince should be browned in a frying pan over a medium heat along with the chopped onions. Remove from the heat and drain any excess oil. 3 Add the chopped carrots and onion. Add the stock or gravy mixture and return to the heat. Bring to the boil and then turn down the heat and gently simmer for about thirty minutes. 4 Once the mince is cooked serve with the mashed potato and any additional vegetables. 5 Watch a professional chef preparing mince and tatties Scotland on TV - Videos about Scotland and all things Scottish Ingredients For Potato Scones 500g of mashed potatoes 100g of plain flour 50g of butter Pinch of salt Method • A griddle pan is the best way to make potato scones though a frying pan can also be used. The trick is not to let the potato scones mixture get dry. Boil the tatties and then mash them thoroughly. Add butter and salt if needed. A healthier potato scone recipe should omit the salt. Method In a mixing bowl mix in the plain flour with the mashed tatties ensuring the potato scones mixture does not go dry. Empty onto a flat surface and use a rolling pin to roll out the mixture evenly and to a desired height of about 3mm. For this recipe for potato scones cut into the traditional shape of potato scones of triangles, though some bakers now sell round tattie scones. Put each triangular potato scone into the griddle or frying pan and cook on both sides until brown. Serve whilst hot for tasty potato scones. Ingredients 15g butter 1 tbsp vegetable oil 270g chicken quarter 2 leeks, about 350g in total, trimmed 1.2 litres chicken stock 2 tbsp long-grain rice 1 bouquet garni (fresh or dried) 8 stoned, ready-to-eat prunes, chopped salt and freshly ground black pepper chopped fresh parsley or thyme to garnish (optional) Method Melt the butter with the oil in a large non-stick saucepan. Add the chicken to the pan and sauté quickly for 5 minutes until evenly browned all over. Remove the chicken and drain on kitchen paper. Cut off the green parts of the leeks and put aside. Cut the white parts in half lengthways, wash thoroughly, then slice crossways. Add the sliced leeks to the pan and fry for 5 minutes until soft. Add the stock, rice and bouquet garni and return the chicken to the pan. Season with salt and pepper, then bring to the boil, reduce heat, cover and simmer for 30 minutes or until the chicken is tender. Shred the green parts of the leeks, then add to the pan with the prunes. Cover and simmer for a further 10 minutes. Take out the bouquet garni, remove the chicken and shred the flesh into bite-sized pieces, discarding the skin and bone. Return the chicken meat to the pan. To serve, ladle the soup into warm bowls and scatter with some chopped fresh parsley or thyme, if liked. Ingredients • Ingredients for Pastry Case(shell): • 3 cups plain flour 6 tbsp lard 6 tbsp butter or margarine (Note that if you don't want to use lard, increase the butter/margarine by an equivalent amount) Pinch of salt ½ tsp baking powder Cold water Ingredients Ingredients for Filling: 1 lb seedless raisins (2¾ cups) 1 lb cleaned currants (2¾ cups 1/3 cup chopped, blanched almonds ¼ cup chopped mixed peel 1½ cups plain flour 1/3 cup soft brown sugar 1 tsp ground allspice ½ tsp each of ground ginger, ground cinnamon, baking powder. Generous pinch of black pepper 1 tbsp brandy 1 large, beaten egg Milk to moisten Method • Grease an 8-inch loaf tin. -Rub the fats into the flour and salt -Mix in enough cold water to make a stiff dough (remember, it is going to line the tin). -Roll out the pastry and cut into six pieces, using the bottom, top and four sides of the tin as a rough guide. -Press the bottom and four side pieces into the tin, pressing the overlaps to seal the pastry shell. -Mix the raisins, currants, almonds, peel and sugar together. -Sift in the flour, all the spices and baking powder. -Bind them together using the brandy and almost all the egg -Add enough milk to moisten. Pack the filling into the lined tin and add the pastry lid, pinching the edges and using milk or egg to seal really well. • Lightly prick the surface with a fork and make four holes to the bottom of the tin with a skewer. -Depress the 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 325°F for 2½ to 3 hours. -Test with a skewer which should come out clean; if not, continue cooking. An uncooked cake sizzles if you listen closely! -Cool in the tin and then turn onto a wire rack. -Cool thoroughly before storing until Hogmanay. Ingredients 1 tbsp extra virgin Olive oil 1 large Onion, peeled and chopped 2 fat cloves Garlic, peeled and chopped 2 tbsp plain flour, seasoned 1kg stewing steak, diced 2 tbsp tomato purée 4 thick large Carrots, peeled and cut into huge chunks 4 thick large Parsnips, peeled and cut into huge chunks 200ml Red wine 300ml beef stock 1 small Orange, zest only salt and freshly ground black pepper Method • 1. Preheat the oven to 150ºC. Heat the oil in a large flameproof casserole then gently fry the onion and garlic for a couple of minutes, or until softened. 2. Place the flour in a large plastic bag, add the meat and toss around to coat. Tip into the casserole with all the remaining ingredients. Stir, bring to the boil then cover. Place in the oven for 4 hours, stirring once. Season to taste, then serve ideally with soda scones. Haggis ingredients : 1 sheep's stomach bag 1 sheep's pluck - liver, lungs and heart 3 onions 250g beef Suet 150g oatmeal salt and black pepper a pinch of cayenne 150mls of stock/gravy Haggis Cooking instructions 1. Clean the stomach bag thoroughly and soak overnight. In the morning turn it inside out. 2. Wash the pluck and boil for 1.5 hours, ensuring the windpipe hangs over the pot allowing drainage of the impurities. 3. Mince the heart and lungs and grate half the liver. Chop up the onions and suet. Warm the oatmeal in the oven. 5 Mix all the above together and season with the salt and pepper. Then add the cayenne. Pour over enough of the pluck boiled water to make the mixture watery. 6 Fill the bag with the mixture until it's half full. 7 Press out the air and sew the bag up. Boil for 3 hours (you may need to prick the bag with a needle if it looks like blowing up!) without the lid on. Serve with neeps and tatties Shortbread Ingredients: 175g of self raising flour (replacing 2 teaspoons with 2 teaspoons of ground rice) 50g of sugar 100g of butter Ground rice for sprinkling Baking instructions 1. Cream the butter and sugar until almost white and gradually add the flour. 2. Squeeze the whole mixture into a large ball. 3. Remove from the bowl and dust in ground rice. 4. Press into an 8inch square tin and smooth and make pinpricks all over. 5. Bake in the oven at 160c, 325f or gas mark 3 for 25 minutes. 6. Remove, dust with caster sugar and cut into 12 fingers Ingredients 1.35kg (3lb) Rump Steak Pastry Crust Water 1 Egg Yolk Cayenne (optional) Black Pepper Salt, to taste Cut the steak into pieces about 7.5cm (3 inches) long and 5cm (2 inches) wide, allowing a small piece of fat to each piece of lean and arrange the meat in layers in a pie dish. Between each layer sprinkle a seasoning of salt, pepper and if liked, a few grains of cayenne. Fill the dish with enough meat to support the crust and to give it a nice raised appearance when baked and not to look flat and hollow. Pour in enough water to half fill the dish and border it with pastry. Brush with a little water and put on the cover. Slightly press down the edges with the thumb and trim off close to the dish. Ornament the pie with leaves, or pieces of pastry cut in any shape that fancy may direct, brush it over with the beaten yolk of an egg Make a hole in the top of the crust and bake in a hot oven for about 1- 1½ hours. Scone Ingredients: 25g Sugar 225g self-raising flour Pinch of salt 25-50g butter or margarine Milk to stir Cooking Directions For Scones: 1. Sieve the flour and add salt. 2. Rub in the butter/margarine then add the sugar. Mix to a soft rolling consistency with the milk. 3. Roll out to 1/2inch to 3/4inch thickness and cut out with a 2inch cutter. 4. Place on a baking tray and bake at 230c 250f or gas mark 7 for about 10 minutes. 5 Serve with butter or cream and jam. Ingredients 1 teacup of milk Large tin of condensed milk 900g of sugar 100g of butter 1. Melt the butter and sugar. Add the condensed milk and the teacup of milk. 2. Stir and turn up the heat and keep stirring until it reaches boiling point. 3. Turn the heat down low and stir for 45 minutes 4. Remove from the heat and beat 60 times with a wooden spoon. When almost ready to set put into shallow trays. 5. Score the tablet surface marking into squares and allow to set and get cold.
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