Recipes from a passionate cook & foodie
Ingredients: Leg of organic lamb (seamed, boned - get your butcher to do this) 250g barley 4 handfuls of a mixture of greens (e.g. spinach, wild leeks, cabbage) Approximately 400g of local, organic, roots (e.g. parsnips, carrots, turnips) Glug of rapeseed oil Maldon sea salt and pepper Good Scottish butter Sprig of rosemary 1/2 litre of lamb or beef stock Method: *Pre- heat oven to 200c *Rinse the barley under a cold tap and then bring to the boil in a pan of water and … [Read more...]
Cullen Skink is a soup which originated from a small town called Cullen in Morayshire, Scotland. I used to live maybe thirty minutes up the road from there. Made with haddock, potatoes and onions it is lovely warming soup for cold days. Rather ironically a "skink" is traditionally a soup made of shin of beef. But in this case, Cullen Skink, is made from Smoke Haddock. I sampled this delightful soup in Cullen for the first time, it was a small fish & chip shop, famous in the local area for … [Read more...]
These Scottish Butteries are a wonderful idea for breakfasting on a cold winters morning! (or even Autumn!). With a slightly salty twang they are tasty, although should only be eaten in moderation... Ingredients: 1 lb 7 oz white bread flour ½ oz sea salt ¼ oz grams dried yeast 14 fl oz warm water 1 tbsp unrefined caster sugar 12 oz unsalted butter, or half and half, lard and butter Method: Crumble the yeast into the lukewarm water, add the sugar, cover and leave in a warm place … [Read more...]
For a family who tended to bake their own we always seemed to buy Scottish shortbread in a large tin at Christmas. As a child I could never understand why this was the case, but I am told it was simply a family tradition - and that the tins they came in were utilised as storage for our own baking. So, I suppose, with that in mind they were considered useful. To this day I rarely bake shortbread myself, I tend to buy it from a traditional shortbread company known as Walkers. For me, it feels … [Read more...]
New Year or Hogmanay is still well celebrated in Scotland. I was blessed to spend one winter there and partake in their fine traditions. It truly is far more magical than Christmas, and there is nothing more wonderful to me than to hear the Scottish pipes playing. I find that these days I do become emotional at the thought of my New Year there, and each once since I have missed the playing of the pipes. Also eaten around Hogmanay is a traditional seed cake, served with tea or … [Read more...]
A Scottish treat traditionally eaten at Hogmanay [New Year]. Its a little late to make it for this year, as it needs to be made several weeks in advance to allow it to mature. I love Black Bun, its a dense fruit filled cake wrapped in pastry. Its extremely heavy but suited for the cold winters of Scotland - especially the Highlands where the winters can be harsh and bitter. For me, Scotland truly is a magical place to be, and most importantly to experience. Ingredients for Pastry Case: 12 … [Read more...]
Clootie Puddings are traditional rich fruit puddings which line the ribs and protect you from the harsh winters of Scotland. Traditionally made for special occasions like a birthday, Hogmanay or at Christmas time when trinkets, coins and lucky gifts were dropped into the mixture, wrapped in greaseproof paper. Ingredients 10oz plain flour 5 oz suet 6 oz dark brown sugar 1/2 teaspoon bicarbonate of soda 1 teaspoon cream of tartar 8 oz sultanas 1/2 pint of milk 6 oz currants 1 … [Read more...]