Cuisine Focus – Scottish – Keeping In Touch
1Do you like this post?
Scottish cuisine represents the traditions and practices of its people. Emphasis is given on the strength of good, old common foods as the country takes pride in the distinctive traits of its very own dishes. It has been said that Scottish cuisine shares certain similarities with that of the British but characterized as more unique due to the existence of both old and modern influences. Just like other countries, Scotland enjoys the benefits of intercultural change and migration as it paves the way for re invention and re discoveries.
The country’s typical larder comprises of game, dairy, fruits, vegetables and seafood. Initially, Scottish cuisine employs simplicity as spices have been considered very expensive before. Recently, the relation of food with health seems to improve as importance of fruit and vegetable consumption has been given more weight.
Scottish cuisine is said to be based on local produce particularly oats, meat and fish. The oats, also considered a staple, are used to make dishes namely porridge and oatcake biscuits. The fish and meat games are also considered an integral part of cookery adopted in household kitchens.
Scottish cuisine is famous for its known delicacies and specialties. A great example of which is the Haggis, described as rich and flavorful, this is also considered a signature dish. Other known dishes include arbroath smokie, bannocks or oatcakes, Scotch broth, black bun, colcannon, crowdie and Scotch pies. The people have a certain affinity with sweets. Treats such as fudge, boiled sweets and traditional puddings are often present in a Scot’s diet. Aside from these, the people love and enjoy preserves like jams and jellies. It is given how Scotland’s very own whiskey has won the hearts of many but the country also offers a varied type of beverage known as ‘Irn Bru.’ Described as sweet and orange, this has been a clear favorite among locals and residents even more favored than branded soft drinks.
Common Ingredients Utilized in Scottish Cuisine
Meat:
Beef, Lamb, Mutton, Chicken, Game meats (partridge and pigeon), Venison
*Scotland is famous for its Aberdeen Angus Beef and succulent Lamb.
Seafood:
Salmon, Mussels, Scallops, Shrimps, Lobsters, Crabs, Cod, Plaice, Halibut, Haddock, Whiting
*Scotland is likewise known in producing some of the finest salmons available in the market.
Fruits:
Raspberries, Blackberries, Strawberries,
Vegetables:
Potatoes, Turnips, Carrots, Cauliflower, Cabbages, Garden Peas, Leeks, Celery, Onions
Dairy:
Cheeses, Milk
Grains:
Oats, Barley
Nowadays, the Scottish chefs have been trying ways to create dishes taking after the heritage of what has been taught in prior years. The culinary traditions and standards set by the country’s history has been the significant element used in inspiring modern day cooking. By means of knowing Scotland’s recipes, we will see how it highlights ingredients coming from its own lands and seas. How traditional meals fare competitively in comparison with international foods and cuisines. In addition, the increasing number of specialist farms to produce high-quality meats, the establishment of fisheries or commercial sources and the re discovery of cheese making in Scotland have all together contributed to the richness of the Scottish cuisine.
The Scottish cuisine is simply based on traditional foods. The way its people treat food is a living testament of how they embrace their roots. By this, we can tell that food in relation to tradition is an effective approach. That means, keeping in touch with old ways while appreciating new methods.
Authentic Scottish Recipes
Scotch Trifle
Recipe Source: rampantscotland.com
This is a popular sweet, particularly at Christmas time. The version below is known as the “Typsy Laird” as it contains sherry and Drambuie liqueur (or else whisky or brandy). If you don’t want to be typsy, you can use fruit juice instead. Likewise, if you don’t want to make your own custard, the commercial variety will do. You can make your own Ratafia biscuits or use almond flavoured cookies or dried macaroons instead.
Ingredients:
6 sponge cakes
Half pound raspberry or strawberry jam
2oz ratafia biscuits
Rind from a lemon, finely grated
Vanilla essence/extract
Quarter pint double (whipping) cream
Flaked browned almonds, glacé cherries, angelica
Quarter pint medium sweet sherry
2 tablespoons Drambuie
Ingredients for Custard:
4 egg yolks
2 egg whites
1 pint milk
1oz caster (granulated) sugar
Method:
The custard is made by putting the milk and sugar into a saucepan and bringing to the boil. Mix egg yolks and whites and pour the hot milk over them, stirring well. Return to the saucepan and stir over a gentle heat with a wooden spoon. When the custard runs in ribbons down the back of the spoon, strain into a basin and cover with dampened greaseproof paper to stop a skin forming.
Split the sponges, mix with jam and put in a glass dish. Crush the ratafia biscuits and scatter on top with the lemon rind. Mix the sherry and Drambuie and pour over the sponges. Leave to soak.
Pour the custard evenly over the sponge etc. Whip the cream until stiff and sweeten a little, if preferred. Spread over the trifle. Sprinkle with flaked almonds, small ratafia biscuits, sliced angelica. If you have any “hundreds and thousands” confection, sprinkle that on too, just before the trifle is served.
Lamb Stew
Recipe Source: scottishrecipes.co.uk
A delicious all in one pot meal for a winter’s day
Ingredients:
650g cubed lamb
25g pearl barley
1 onion – finely chopped
3 celery sticks – cut into chunks
225g carrots – cut into chunks
25g margarine
150ml cider
150ml stock
salt and pepper
Thyme – fresh or dried
Method:
1. Simmer the barley in a small pot for about 10 minutes then drain.
2. In a large pot melt the margarine and slowly cook the vegetables for 7 minutes. Add the lamb and stir.
Maw Broon from the Sunday Post has published a cookbook full of her favourite Scottish and family recipes. Read More About It!
3. Stir in the cider and stock, adding the seasoning and thyme and then the barley. Cover and cook for about an hour, stirring occasionally.
4. Serve with tatties, or add potatoes and extra stock to the recipe.
Image Credit: kaboodle.com
regimentcooksite.wordpress.com
Popularity: 1% [?]
Currently 1 comment - But what do you think?
Related Posts
Digg it
Delicious it
Stumble it
Sphinn itSign up here to ensure that you receive our regular ezine, blog updates and the entire chefs package for FREE! Learn more
Australian Chef- Matthew J. Goudge is the mastermind behind the formation of the ProChef360 platform.
You know, I’d never heard of ‘Irn Bru.’ before as a typical Scottish bevvy…, nice one, but have been lucky enough to feast on a Scottish Trifle….. now there’s a memory
[Reply]