Scottish Recipes
These recipes have been submitted for publication in past issues of the Scots Club Newsletter by members of the Hunter Valley Scots club
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As many of these recipes showed amounts in Imperial measurements, these have been rounded off to the nearest metric measurements. Some ingredients, such as lard are difficult to obtain these days and should be substituted with something similar. Happy Cooking!
SAVOURY RECIPES
Haggis
For 12 people
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Ingredients
1 sheep's paunch (stomach bag)
1 ox heart
1.5 lbs (700 g) ox liver
1 lb (450 g) lamb stewing meat
5 teaspoons black pepper
6 small, chopped onions
1 (450 g) steel cut oats
0.5 (450 g) beef suet
Mixed herbs (Thyme Sage, Basil)
Method
Wash the paunch well and soak in cold brine for 2-3hrs.
Turn it inside out and scrape with a knife.
Boil the meat for 1.5 hrs.
Sew up the paunch with very fine string leaving a hole big enough to fill with stuffing.
Chop the meat finely and mince in mixer.
Dump in large mixing bowl and add pepper, mixed herbs, onions, suet and oats.
Mix well and fill the paunch two thirds full with the mixture.
Sew up remainder of paunch.
Boil in water for 3 hours. When bag becomes tight, prick all over with a sharp needle (not a knife).
Remove from the pan and place on a hot plate.
To serve, slit open and serve with mashed potatoes and mashed turnip and blended whisky.
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Cock a Leekie
For six.
Ingredients
6 chicken pieces
4 leeks
1 carrot
salt
pepper
1 turnip
chicken stock
Method
Cut off green leaves of leeks. Peel carrot.
Boil leek greens and carrot peelings and turnip trimmings in large pan of boiling water for 20 minutes.
Pour into another pan through sieve.
Add chicken pieces, sliced leeks (white bits), sliced carrot, diced turnip salt and pepper and cook for 1hr.
Serve in bowls with 1 piece of chicken per person.
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Scottish Salmon Fritters
Surprisingly, salmon, which is now considered to be a luxury, was at one time in such great abundance in Scotland that servants were said to complain if it appeared too frequently at mealtimes. This recipe recommends boiled salmon although you can bake the fish (having removed the skin) in little greaseproof parcels with a knob of butter.
Ingredients
1 lb (450 g) Cooked Salmon.
2 lb (900 g) Boiled Peeled Potatoes.
1 Egg Yolk.
Salt and Pepper.
1/4 pint (140 ml) single cream.
Lard for Shallow Frying.
Flour for Dusting.
Method
Flake cooked fish and mix with mashed potatoes.
Add cream and egg yolk.
Season well and form into small flat cakes, dust with flour.
Heat lard, fry fritters until light brown, serve with hard boiled eggs.
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Fife Stovies
Fife is a seed potato growing district and stovie potatoes, cooked in an old fashioned iron saucepan with a lid, are a favourite Scottish dish.
Ingredients
1 lb (450 g) potatoes
2 large onions
2 oz (60g) dripping (What do we use today?)
Salt & Pepper to taste
Method:
Put the dripping into a strong pan and allow to become smoking hot.
Add sliced onions.
Peel and slice the potatoes and add to the pan with salt and pepper.
Cover closely and cook gently for 1 to 2 hours.
When ready, stir up with a strong spoon.
Good stovies must cook without burning and without the lid being lifted during the cooking.
Scotch Broth
Ingredients
Three ounces (85 g) of dried split peas, soaked overnight
Three pounds (1.4 kg) of beef (preferably shin, brisket or flank)
Six pints (3.4 litres) cold water
Three or four ounces (85 - 110 g) of barley
A small quantity of greens such as kail roughly shredded
Four or five leeks cut in two-inch lengths
A head of celery sliced
Salt and pepper to taste.
Method
Soak the dried peas overnight.
Add the beef and barley to the water and bring to the boil.
Simmer for an hour, skimming the water to remove any scum.
Add the greens, leeks and celery.
Simmer for two hours.
Season with salt and pepper.
Serve with bread or oatcakes.
If you prefer a thick soup, add an extra ounce or two of the dried peas and barley.
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Traditionally, it was normal to remove the meat from the pot after two hours. The meat would be well-cooked by this time. The meat would be reheated, carved and served with vegetables (peeled, whole carrots and large pieces of turnip) after the broth had been eaten. The vegetables would also have been cooked in the broth.
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Nasturtium sauce - made using nasturtium leaves or seeds heated in butter with a little mustard and vinegar - would be served with the beef and vegetables.
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Alternatively the beef can be diced and added to the soup.
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Crunchy Mustard
Ingredients
2 oz (60 g) white mustard seeds
3 level tablespoons clear honey
2 oz (60 g) black mustard seeds
3 teaspoon cinnamon
1/4 pint (425 ml) white wine vinegar
1 teaspoon salt
Method
Put seeds and vinegar into a bowl, cover and leave for 36 hours. Put soaked seeds into a blender with the honey, salt and cinnamon and blend at high speed until thick and creamy.
Add more vinegar if mixture seems too thick.
Put into small airtight jars or pots. Seal well or the mustard will dry out quickly.
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Pickled Eggs
Before the 19th century eggs were neither plentiful nor cheap. They were often used by small tenants to pay the rent, thus they became part of the regular diet of landlords and the wealthier classes. Pickling in vinegar became popular as an alternative to salt, when a salt tax made this method expensive. Pickled eggs take on a delightful shade of pink when boiled with beetroot and will give your summer salad an interesting touch of colour.
Ingredients
6 Eggs.
1/4 ounce (7 g) Crushed Ginger.
1 Pint (570 ml) White Wine Vinegar.
6 Slices Beetroot
1/4 (7 g) ounce Jamaica Pepper
Method
Boil eggs for 12 minutes, dip in cold water and remove shells. Boil vinegar for 15 minutes with pepper, ginger and slices of beetroot.
Add eggs and boil gently for another 8 minutes.
Remove eggs and place in stoneware or glass jars with a slice of beetroot laid on each.
Cover with vinegar and spices.
Cover with a tight-fitting lid and lay aside for 4 days before serving.
Simple Scottish Lamb and Root Vegetable Stew
Ingredients
1/2lb (225 g) diced leg of Scottish (or Australian) Spring lamb
2 large potatoes
1 large carrot
1 large parsnip
2 pints (1 L) fresh chicken stock
Salt and pepper to taste
Method
It is worth taking a minute to consider the stock we are going to use in this recipe. Traditionally, of course, Scots - as with any other race – had no option but to use real stock, freshly made at home. In more recent times, however, the option of stock cubes has become available and people often prefer to use them instead of the real thing, principally through a perceived lack of time for making real stock. It should be remembered, however, that homemade stock can be made well in advance and very successfully frozen for up to a couple of months in a deep freeze. The difference in taste truly is worth the little bit of extra effort.
The lamb should firstly be quickly browned and sealed in a large stew pot. The hot stock should then be added and brought to a simmer. The meat should then be left to simmer for around an hour.
I have not peeled any of the vegetables for this recipe. They are of course thoroughly washed and then roughly chopped, the top of the carrot and parsnip only being discarded. It is important to make the vegetable pieces as uniform in size as possible to ensure even cooking and once the lamb has been simmering for an hour, they should be added to the pot for a further half hour of cooking. When the stew is ready, it should be seasoned to taste with salt and freshly ground black pepper. The stew can then either be served immediately, or covered and set aside until perhaps later in the day, when it can at that time be fully reheated.
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Steak Pie
Ingredients
Filling
1lb 8oz (700 g) Stewing Steak
1 onion
8 - 12 fl.oz. (225-340) gravy
Flaky Pastry
8oz (225 g) plain flour
4oz (110 g) margarine:
2oz (60 g) lard:
cold water
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Method
Filling
A little oil in a frying pan and gently brown the steak and soften the onion.
Put in a pan with of gravy.
Stew for 1hr 30 minutes to 2 hours.
Flaky pastry
Sieve flour into mixing bowl,
Add margarine chopped into small pieces.
Add water to a consistency needed for rolling
Roll in a long strip and spread lard over evenly but not thickly.
Fold in three; roll out again and spread lard repeating the process three times.
Put steak and gravy in pie dish, putting a pie funnel (if you have one) in the centre to release the steam.
Roll out the pastry 1 inch (2.5 cm) larger than the pie dish and cut a half inch (1.25 cm) wide strip from edge.
Lay this strip around the edge of the pie dish first wetting the rim, press it to make it stick.
Lay pastry over the pie and poke a hole in the centre for the funnel. Press around edge to make pattern.
Any remaining pastry can be cut in leaves etc. to decorate the top, and a cuff around the funnel.
Brush with beaten egg.
Cook for 30 minutes 450 - 475 deg. F. (230 to 250 deg C).
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Forfar Bridies
A travelling food seller, Maggie Bridie of Glamis is possibly the source for this recipe They were mentioned by J M Barrie (author of Peter Pan) who was The original recipe might have used suet but since that is not always to everyone's taste, you can use butter or margarine.
Ingredients (for six bridies):
1½ lbs (700g) boneless, lean rump steak. Lean minced beef can also be used.
2 oz (2 rounded tablespoons) suet or butter or margarine
1 (or 2) onion, chopped finely
1 teaspoon dry mustard powder
Quarter cup rich beef stock
Salt and pepper to taste
1½ lbs (680 g) flaky pastry (home made or from a pastry mix packet)
Method
Remove any fat or gristle from the meat and beat with a meat bat or rolling pin.
Cut into half-inch (1cm) pieces and place in a medium bowl.
Add the salt/pepper, mustard, chopped onion, suet (or butter/margarine) and stock and mix well.
Prepare the pastry and divide the pastry and meat mixture into six equal portions.
Roll each pastry portion into a circle about six inches (15 cm) in diameter and about quarter of an inch(6 mm) thick and place a portion of the mixture in the centre.
Leave an edge of pastry showing all round.
Brush the outer edge of half the pastry circle with water and fold over.
Crimp the edges together well. The crimped edges should be at the top of each bridie.
Make a small slit in the top (to let out any steam).
Brush a 12 inch (30 cm) square (or equivalent area) baking tray with oil and place the bridies in this, ensuring that they are not touching.
Place in a pre-heated oven at 450 F/230 C for 15 minutes then reduce the temperature to 350 F/180 C and cook for another 45/55 minutes.
They should be golden brown and if they are getting too dark, cover with greaseproof paper (vegetable parchment).
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Scotch Pies
"Wee Scotch Pies" pies are eaten all over Scotland.
Made with hot-water or raised crust, they are a traditional favourite.
Ingredients
Filling
1 Ib (450 g) lean lamb, or mutton * free from fat, bone, gristle, etc.
1 teaspoon Worcestershire sauce
1 small, minced onion or shallot
1/2 teaspoon ground nutmeg
4 tablespoons stock (can use tinned beef broth)
Salt and pepper to taste
Hot Water Crust Pastry
1 lb (450 g) plain flour
1/2 teaspoon salt
1 cup water
1/2 cup beef dripping or lard
Method
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 (75 mm) across) in the middle.
10. Mold pastry up the sides to 3 inches (75 mm) 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 lamb 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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Scotch Collops
Scotch Collops are a traditional Scottish dish. It can be created using either thin slices or minced meat of either beef, lamb or venison. This is combined with onion, salt, pepper, and suet, then stewed, baked or roasted with optional flavourings according to the meat used. It is traditionally served garnished with thin toast and mashed potato.
Here is modern version of Scotch Callops.
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Ingredients
4 slices of veal escalopes
3 ounces (90 g) butter
Half lemon peel, finely grated
3 tablespoons white wine
3 tablespoons chicken or veal stock
2 tablespoons cream
1 egg yolk
Pinch of ground mace *
Salt and pepper to taste
A little seasoned flour
* A pinch of nutmeg can be used instead of the mace.
Method
Trim off any fat and beat the escalopes, then roll them in seasoned flour.
Heat the butter in a pan and when it is foaming, brown the escalopes thoroughly on both sides.
Add the lemon rind and mace, pour the wine and stock over the escalopes and simmer gently for about 20 minutes or until the meat is tender.
Put the veal onto a warmed dish.
Beat the egg yolk with the cream and stir into the pan juices.
Reheat, stirring well - but do not reboil.
Pour over the veal and serve.
SWEET RECIPES
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Whipped Syllabub
By Georgian times the culinary arts were well developed in Scotland and prosperous citizens used to sit down to enormous dinners, embracing many courses. A syllabub was a normal ending to such a feast and still goes well with our less elaborate meals today.
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Ingredients
A goblet of sweet white wine
A small glass of brandy
Caster sugar to taste
Juice and rind of 1 lemon
1/2 pint (280 ml) double cream
Method
Put the wine, brandy, lemon juice, rind and sugar into a bowl and stir until the sugar is dissolved. Add the half pint of double cream and, using a wire whisk, whip until the mixture thickens and leaves a trail behind.
This will probably take between 10 and 15 minutes.
Serve either in individual syllabub glasses or in a single glass dish.
Add a grating of nutmeg and serve with macaroons or sponge fingers.
A solid syllabub sufficient for four generous helpings.
Cranichan
Ingredients
1 pt (570 ml) whipping cream
1 lb (450 g) cream cheese (we used Mascarpone)
250 g honey
1-2 lb (450-900 g) raspberries/Blackberries/Boysenberries
0.5 lb (225 g) steel cut oats
1 bottle whisky
Method
Toast oats in oven till dry and just beginning to brown.
Whip cream.
Mix 50:50 cream and mascarpone.
Add a large shot of whisky and tablespoon honey to taste.
Two ways to serve:
Put bowls of Crowdie (cream, cheese, honey & whisky), berries, whisky bottle,
honey jar and oats on tables and everyone helps themselves.
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Put oats in bottom of a glass. Add more whisky and honey to crowdie and pour over oats. Pour Berries on top.
Serve.
Sweet Brodick Bannock
This recipe is from the household book of the late Mary, Duchess of Montrose, last owner of Brodick Castle on the Isle of Arran.
Ingredients
2 oz (60 g) sugar
6 oz (170 g) brown flour
2 teaspoons baking powder
2 oz (60 g) oatmeal
1 egg
1 oz (30 g) butter
3 tablespoons milk
Method
Mix together flour, baking powder and rub in the butter.
Add sugar and oatmeal and mix well.
Make a well in the centre of the mixture, add the egg and milk and mix to a soft dough.
Shape into a flat round Bannock shape about ½ inch (12 mm) thick.
Cook in a hot oven, 200 C (400 F) for 15 to 20 minutes.
Selkirk Bannock
This is unlike the traditional oatcake bannock, more of a fruit cake. It was first made by a baker in Selkirk and was initially only made for festive occasions such as Christmas.
Ingredients
1 lb (450 g) flour
8 oz (225 g) sultanas (seedless white raisins)
4 oz (110) sugar
2 oz (60 g) butter
2 oz lard (60 g)
2 oz (60 g) chopped mixed peel
Quarter pint (140 ml) milk
Quarter ounce (7 g) dried yeast
A tablespoon of milk and sugar for the glaze
Method
Sieve the flour and sugar into a bowl, add the yeast and mix well. Melt the butter and lard in a saucepan on a low heat. Remove as soon as it is melted.
Warm the milk in another saucepan and then pour it into the melted fats.
Create a hole in the middle of the flour, sugar and yeast and mix well into a smooth dough.
Cover the bowl with a warm, damp towel (or plastic cling-film) and leave in a warm location for 45 minutes. The dough will rise, doubling in size.
Knead the dough (with flour on your hands to stop it sticking) for five minutes.
Add the sultanas and mixed peel and knead well again for another five minutes.
Place the dough in a loaf tin and cover with a plastic polythene bag (tied at the top) and leave in a warm place for 20 minutes to allow it to rise again.
Remove the tin from the bag and bake in a preheated oven at 350 F/180 C for an hour.
Mix the tablespoon of milk and sugar.
Remove the cake tin from the oven and place on a heat-resistant surface.
Brush the top with the milk and sugar, using a pastry brush.
Return the cake tin to the oven (using oven gloves - it's still hot) and bake for another twenty minutes.
Test with a skewer - if it is wet, continue baking for another ten minutes. Remove from the oven and allow to cool before removing.
Store in an airtight container.
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Scottish Christmas Bannock Recipe
This variant of the traditional Scottish bannock contains mixed peel and almonds and was designed to be served to visitors over the Christmas period but, of course, makes a welcome anytime snack. Raisins or currents can be substituted for the mixed peel and other nuts, such as pecans or walnuts can be substituted for the almonds.
Ingredients
1 2/3 cups (7 oz / 210g) of flour
¼ tsp salt
2/3 cup (2½ oz / 75 g) of powdered sugar
¼ cup (2 oz / 50 g) of mixed peel, finely chopped
1/3 cup (1½ oz / 40 g) of toasted almonds, finely chopped
10 tbsp (5 oz / 150 g) of unsalted butter, cubed and softened
1½ tbsp (23 g) of granulated sugar
Method
1. Stir together the flour, salt and sugar in a large bowl and mix well.
2. Add the mixed peel and the almonds and toss them to coat them well in flour.
3. Rub in the butter with your fingers or two forks until the mixture resembles fine breadcrumbs.
4. Tip the mixture into a well-greased 8x8” (20 x 20 cm) square or 9” (22.5 cm) round baking tin and press the dough down firmly with the back of your hands.
5. Sprinkle the sugar over the top and bake in the oven at 350°F (180°C) for 30 minutes, or until lightly browned.
6. Take out of the oven and immediately cut into 2” (5 cm) squares or wedges.
7. Leave to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
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Tantallon Cakes
Named after the ruined castle of Tantallon in East Lothian, these are not cakes at all, but a variation on shortbread (not as rich and with a hint of lemon). Traditionally they were cut out with a scalloped edge cutter.
Ingredients
4oz (110 g) flour
4oz (110 g) cornflour
Pinch of bicarbonate soda
4 oz (110 g) butter
4oz (110 g) castor sugar
1 teaspoon grated lemon rind
2 small eggs
Icing sugar for dusting
Method
Cream butter and sugar until pale and creamy.
Beat eggs well
Add flours and bicarbonate soda sifted together, beaten eggs and rind in small amounts to the creamed mixture, beating well after each addition to combine.
Wrap dough in clingwrap and chill until firm.
Turn onto floured board, shake a little flour on top.
Roll dough out until half inch (12 mm) thick.
Cut into biscuit rounds with a scalloped cutter.
Place on well-greased tray and cook in preheated oven at 200 C for 20 minutes or until light golden in colour.
Cool on wire rack and dust with icing sugar when cool.
Store in an air-tight container
Chocolate Velvet Cream Pie
This recipe is from Claire MacDonald, who has written many cookery books, and runs the cookery school at Kinloch Lodge.
Ingredients
Base
250 g plain chocolate biscuits
75 g butter melted and cooled
Filling
225 g cream cheese
100 g caster sugar
Another 75 g caster sugar
1 teaspoon vanilla
175 g dark chocolate melted
2 large egg yolks
300 ml double cream whipped until just holds shape
2 egg whites
Method
Base
Crush biscuits to crumbs.
Mix crumbs and butter and press around base and sides of 22 cm flan dish.
Bake in pre-heated oven, 180 C for 15mins.
Remove and leave to cool.
Filling
Beat together cream cheese and 100 g caster sugar
Beat in vanilla and melted chocolate.
Add egg yolks one by one and beat well
Fold in the cream
Whisk egg whites until stiff, then whilst still whisking, add the remaining (75 g) caster sugar a spoonful at a time.
Pour mixture into cooled crust.
Chill for several hours or overnight until set
Ecclefechan Butter Tarts
Ecclefechan is a small town in Dunfries and Galloway, where the influential philosopher and historian, Thomas Carlyle was born.
Ingredients
2 beaten eggs
200 g soft brown sugar
125 g butter
1 tablespoon vinegar
250 g dried fruit
50 g chopped walnuts
Prepared shortcrust pastry
Method
Mix sugar, butter and eggs together.
Stir in the vinegar, then mixed fruit and nuts.
Line patty pans with pastry and put spoonful of mixture into each.
Bake in fairly hot oven, 190 C for 20-25 minutes
From “Traditional Scottish Recipes”
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DRINKS
Wassail Recipe
Ingredients
1 Gallon (1.5 L) apple cider
2 cups cranberry juice
1/2 cup honey
1/2 cup sugar
2 oranges
Whole cloves
1 apple, peeled and diced
Allspice
Ginger
Nutmeg
3 cinnamon sticks (or 3 Tbs. ground cinnamon)
1/2 Cup - 1 Cup brandy (optional)
Method
Set your crockpot to its lower setting, and pour apple cider, cranberry juice, honey and sugar in, mixing carefully.
As it heats up, stir so that the honey and sugar dissolve.
Stud the oranges with the cloves, and place in the pot (they'll float).
Add the diced apple.
Add allspice, ginger and nutmeg to taste – usually a couple of tablespoons of each is plenty.
Finally, snap the cinnamon sticks in half and add those as well.
Cover your pot and allow to simmer 2 - 4 hours on low heat.
About half an hour prior to serving, add the brandy if you choose to use it.
Atholl Brose
Atholl brose is a Scottish drink made with oatmeal brose, honey and whiskey. On festive occasions, cream is added to the drink. Legend states that Atholl Brose is named after the 1st Earl of Atholl who stopped a rebellion in 1475 by giving the rebels the drink.
The Brose
The oatmeal brose is prepared by steeping a volume of porridge oats overnight in three times as much cold water, then straining off the liquid and discarding the oatmeal.
To make the drink, mix seven parts oatmeal brose, seven parts whiskey, five parts cream and one part honey.
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