recipe_book by xiangpeng

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									                                               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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