Post Scottish cuisine recipes

[Oresai]

(hope this is in the right place )

SERVES 18 , 18 fruit buns, approximately (change servings and units)


Ingredients
8 ounces self-raising flour
4 ounces margarine
3 ounces caster sugar
1 egg, beaten
milk
raspberry jam
caster sugar (for dusting)
Directions
1 Set oven to 425°F or Mark 7.
2 Grease and flour baking sheets.
3 Sift the flour into a bowl and rub in the margarine.
4 Add the sugar and the beaten egg with enough milk to make a fairly stiff consistency.
5 Divide the mixture into about walnut-size balls and place on baking sheet, allowing space for them to spread slightly during cooking.
6 Make a small hole in the centre of each ball and spoon in a little raspberry jam.
7 Pinch the edges together again.
8 Dust lightly with caster sugar.
9 Bake for 10 minutes then reduce heat to 350°F or Mark 4 and bake for a further 5 minutes.
10 The buns should be light golden in colour.
11 Cool on a wire rack.
12 Store in an airtight container at room temperature.

[Oresai]

Traditional Scottish Recipes
- Shortbread

There are as many recipes for shortbread as sand on the seashore. While it is particularly associated with bringing in the New Year it is certainly popular in Scotland throughout the year.


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Ingredients:
6oz Plain flour
4oz Soft butter
2oz caster (granulated) sugar
1 oz cornflour (cornstarch)

Method:
Mix the butter and sugar together (preferably with a wooden spoon) until it is pale and creamy. Sieve both the flour and the cornflour into the bowl and mix well. Put a small amount of flour on your working surface and place the dough on this. Shake a little flour on top and roll out about quarter inch thick. Prick with a fork and cut into rounds with a cutter or, if you want one large shortbread round, pinch the edges with thumb and finger all round.

Use a palette knife to lift the shortbread onto an oiled baking tray and bake for 25 minutes in a pre-heated oven at 325F/170C/Gas Mark 3. If the biscuits are ready, they will be pale brown and crisp; if not, return to the oven for 5 or 10 minutes. Shake a small amount of caster/granulated sugar on the top of the shortbread immediately after they have been removed from the oven. Use a palette knife to move them to a cooling rack and store in an airtight tin once they are cold.

[Oresai]

Cranachan with Shortbread (we like shortbread in Scotland )
When I make my own recipe for Cranachan, I use very much more whisky.

This recipe is by Shirley Spear at the award winning Three Chimneys Restaurant on Skye. It is reproduced here by permission of A Taste of Scotland. While the recipe uses Talisker whisky any light whisky will do fine.



Ingredients:
Cranachan:
One pound (500 g) fresh raspberries
Half pint of fresh double cream
1 tsp of thick heather honey
1 generous tbsp of Talisker whisky
1 heaped tbsp of toasted oatmeal
Shortbread:
12 ounces (375g/3 cups) plain flour
4 ounces (125g/1 cup) white rice flour
12 ounces (375g or 3 sticks) slightly salted Scottish butter
4 ounces (125g or half cup scant) caster sugar (or fine granulated sugar)

Method:
Cranachan: Whisk the cream together with the honey and Talisker. Fold in the toasted oatmeal. Pile on top of fresh raspberries and serve with shortbread biscuits.

Shortbread : Cream the butter and sugar together until pale and fluffy. Work the sifted flour and rice flour into the creamed mixture until it forms a firm paste. Knead it lightly on a well floured board.
Roll it out until quite thin and cut biscuit shapes with the cutter of your choice. Using a palette knife, lift the biscuits onto a well buttered baking sheet.
Bake on the centre shelf at Gas Mark 5/375F/190C until pale golden in colour. Remove from the oven and sprinkle liberally with caster (fine granulated) sugar while still warm.
Lift on to wire tray to cool and firm-up. Store in an airtight tin.

[Arrow Cross]

Thanks for the thread, but - for those of us who aren't quite proficent in kitchen terminology - could you also post a measure legend here to make all those OZs and TSPs clear?

Thank ya.

[Vulpix]

My guess is that TSP is table spoons ...

Thanks for the thread, but - for those of us who aren't quite proficent in kitchen terminology - could you also post a measure legend here to make all those OZs and TSPs clear?

Thank ya.

[Oresai]

Atholl Brose

There are a number of variations in making this drink which have been handed down over many generations. The brew is first recorded in 1475 when the Earl of Atholl was attempting to capture Iain MacDonald, Lord of the Isles who was leading a rebellion against the king. Hearing that MacDonald drank from a small well, the Earl ordered it to be filled with honey, whisky and oatmeal. MacDonald stayed sampling the concoction and was captured! Here is the traditional Atholl Brose, from a recipe made public by the Duke of Atholl some years ago.

Ingredients:
3 rounded tablespoons of medium oatmeal
2 tablespoons heather honey
Scotch whisky

Method:
The oatmeal is prepared by putting it into a basin and mixing with cold water until the consistency is that of a thick paste. Leave for half an hour and then put through a fine strainer, pressing with a wooden spoon to extract as much liquid as possible. Throw away the oatmeal and use the creamy liquor from the oatmeal for the brose.

Mix four dessert spoonfuls of pure honey and four sherry glassfuls of the prepared oatmeal and stir well. (Purists insist on a silver spoon for stirring!) Put into a quart bottle and fill with malt whisky; shake before serving.


source, Rampant Scotland

[Oresai]

Chicken in the Heather

Here is a simple recipe using clear heather honey and other flavours to create a tasty roast chicken dish. While heather honey is the best, other clear honey will suffice.



Ingredients:
One whole chicken, minus giblets
3 fluid ounces (90ml or under half a cup) light cooking oil
4 fluid ounces (125g or half cup) clear heather honey
Salt and pepper (freshly ground black pepper if you have it)
3 ounces (100g) French mustard
Half teaspoon curry powder (yes, curry powder)
One clove chopped garlic
Method:
Place the chicken in an oven-proof casserole dish. Mix all the other ingredients together and pour over the chicken. Cover the dish and cook in a pre-heated oven at 375F/190C/Gas Mark 4 for an hour. Baste the chicken thoroughly with the juices and sauce and return to the oven for another half hour uncovered. The chicken will brown as a result. Serve with boiled or creamed/mashed potatoes and fresh vegetables.

[Oresai]

Courtesy of Rampant Scotland, Black Bun is delicious.

Black Bun

This is a traditional recipe for a treat which is often eaten at the end of the year at Hogmanay. But it needs to be made several weeks in advance so that it can mature. Indeed, it can be kept for up to six months if kept in an airtight container. Don't be put off by the formidable list of ingredients. It is relatively easy to make and every cook has his or her own variations on the ingredients.



Ingredients 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

Method:
Grease an 8-inch loaf tin. Rub the fats into the flour and salt and then 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 and bind them together using the brandy and almost all the egg and 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 325F/160C/Gas Mark 3 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.


Edited to say, personally I don`t see the point of adding a meagre tablespoon of alcohol. Waste of time. Throw in a good glug of the stuff! You want to taste it, after all.

[Oresai]

Strips of Beef in Whisky Sauce

4 servings
1 1/2 lbs sirloin steak; preferably Aberdeen Angus
1 oz butter
1 large onion; chopped
3 tablespoons whisky or whisky liqueur; such as Drambuie
1/4 cup double cream
salt and pepper
Cut the beef up into thin strips.
Melt the butter in a medium frying pan.
Add the beef strips and onion and cook for 5-10 minutes,
until the beef is brown and cooked to taste.
Stir in the liqueur and cream.
Heat gently to reduce slightly.
Serve at once with vegetables.

[CelticViking]

Cullen Skink


Ingredients
2 pounds smoked haddock fillets, undyed
2 1/2 cups milk
2 large baking potatoes, peeled and diced
1 large onion, finely chopped
ground black pepper to taste
2 tablespoons chopped fresh parsley for garnish

Directions
1. In a saucepan over medium heat, combine the haddock and milk. Simmer for about 15 minutes, or until the fish flakes easily with a fork. When the fish is done, remove it with a slotted spoon and set aside in a bowl. Add the potatoes and onion to the milk, and simmer until tender, about 10 minutes.
2. Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy. Return to the pan and flake the fish into the soup. Heat through gently, do not boil. Serve immediately. Season with pepper and garnish with parsley to individual tastes.

http://allrecipes.com/recipe/cullen-skink/detail.aspx