1/2 lb cooked potatoes
pinch salt
2 oz flour
a little milk or
buttermilk
1/2 oz butter to bind
To test for the correct heat on the
gridle sprinkle it with a little flour. If the flour browns at once it is too
hot; it should take a few seconds to turn colour.
Grease a gridle or heavy
frying-pan. Mash the patatoes with the butter and a little milk. Mix with a
spoon. Add the salt and a little of the flour. Use the fingers until it is all
taken up and the dough is fairly stiff. Turn out on to a floured surface. Roll
out to 1/4 inch thick and cut into rounds using a breakfast cup as a cutter.
Place on the hot greased gridle or frying-pan. Cook for 2 minutes until the
underside is brown. Turn and repeat on the other side. Serve piping hot, spread
with butter
The definition of blenshaw is: "a drink made of oatmeal, sugar, milk and water
4 oz oatmeal
1/2 pint water
2 Tbsp honey
1/4 pint Scotch
1/4 pint milk or cream
Soak the oatmeal in a bowl with the water for one hour. Drain off the liquid and blend in the whiskey and honey and lastly the milk or cream.
Yield: 1 cake
6 oz self rising flour
4 tbs whisky
6 oz butter
grated rind of a small orange
6 oz soft brown sugar
3 eggs, beaten
BUTTER ICING
6 oz icing sugar
2 tbs clear honey
2 oz butter
juice from the orange
DECORATION
toasted flaked almonds
Set oven to 375F/Gas 5. Grease two 7 inch sandwich tins. Cream the butter and sugar together in a bowl. Add the orange rind. Beat in the eggs one at a time and whisk until the mixture is pale and fluffy. Sift in about half the flour and add the wiskey. Fold into the mixture. Sift in the remaining flour and fold in. Divide the mixture equally between the two tins and smooth the tops. Bake for 20-25 minutes until light golden. Turn out on to a wire rack to cool.
To make the icing, put the butter into a mixing bowl. Add the honey and one tablespoon of the orange juice. Sift in the icing sugar slowly and work the mixture gradually until the ingredients are combined. Sandwich the cakes together with half of the buttercream. Smooth the remainder over the top of the cake and decorate with the toasted almonds
DRUNKEN CRUMBLE
Rhubarb Pie
Yield: 8 servings
British
measurements:
FILLING:
1 1/2 lb Rhubarb
3 fl Single malt scotch
whiskey
1 Lemon rind; grated
1 Orange rind; grated
4 oz Demerara
(raw brown) sugar
1 ts Mixed spice
4 Cardamon pods;
crushed
TOPPING:
6 oz Flour; plain (all-purpose)
3 oz Butter
3
oz Caster (granulated) sugar
1 Lemon rind; grated
1 ts Ground coriander
1 ts Mixed spice
Peel and chop the rhubarb into chunky pieces and
place in a 2-pint pie dish.
Add the whiskey and the other filling
ingredients, stirring well to mix evenly.
Sift the flour for the crumble
topping into a large mixing bowl, then rub in the butter until the mixture
resembles fine breadcrumbs.
Add the sugar, lemon rind, coriander and mixed
spice.
Sprinkle the crumble topping evenly over the rhubarb
mixture.
Place dish on a baking tray and bake at 400º F for 30 minutes or
until golden brown.
Serve with cream or custard.
This recipe of fried sausage-covered eggs is a favorite pub and picnic fare in Scotland, as well as for appetizers.
6 hard-cooked eggs
flour for dredging
1 pound bulk pork sausage
2 tablespoons minced onions
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 eggs, beaten
fine dry bread crumbs
vegetable oil for deep-frying
Shell hard-cooked eggs. Roll each one in flour to coat. Set aside.
Combine sausage, onions and parsley in large bowl. Season with salt and pepper; mix well. Divide into 6 equal portions; flatten into thin rounds. Place one hard-cooked egg in the center of each round; cover completely with sausage, patting it well. Dip in beaten eggs, then coat with bread crumbs, patting crumbs on carefully. Cover dish containing eggs with plastic wrap and refrigerate up to 8 hours.
To cook, heat 3 inches of oil in deep-fryer. Fry eggs one or two at a time, turning, for about 7 minutes, until crisp and brown, transferring to paper towels to drain.
Serve hot or chilled, whole or halved, plain or with mustard.
GAELIC COFFEE
Scots/Irish Beverage
Yield: 1 servings
A
wonderful way to end a meal!
British measurements:
Black coffee;
freshly made
Scotch whiskey
Demerara (raw brown) sugar
Double (heavy)
cream; whipped until slightly thick
Pour the coffee into a warmed glass.
Add the whisky and the sugar to taste.
Stir well.
Pour some lightly
whipped cream into the glass over the back of a teaspoon.
Light, very buttery. Does not make a large batch, but are simple enough to make many batches. Recipe does not double well.
Ingredients:
1 1/2 cups all-purpose flour
1/3 cup white sugar
3/4 cup real butter (not shortening)
Directions:
1 Preheat oven to 350 degrees F (180 degrees C)
2 Blend all ingredients well. Dough will be stiff
3 Press into a 9 x 9 inch buttered dish. Prick top with a fork
4 Bake until pale golden brown on the edges. Cool and cut into squares.
DOUBLE CHOCOLATE WHISKEY GATEAU
Chocolate Cake
Yield: 6 servings
British measurements:
BASE:
12 oz Plain chocolate; broken into
bits
5 tb Strong black coffee
6 tb Single malt scotch whiskey
10 oz
Digestive biscuits (graham crackers); broken into pieces
6 oz Glace
cherries; quartered
2 oz Currants
FILLING:
11 oz Plain chocolate
1 tb Creme de Cassis (black currant liqueur)
TOPPING:
1 tb Single
malt scotch whiskey
10 fl Double cream
pn Caster (granulated) sugar
1 oz Chocolate; grated for decoration
Firstly, make the base.
Place the chocolate and coffee in a pan and heat very gently (do not
overheat), until melted.
Remove from heat, add whiskey, biscuits, cherries
and currants.
Mix ingredients well, then turn into a lightly greased
loose-bottomed 8-inch cake tin.
Smooth mixture, cover top of tin and chill
in fridge, preferably overnight.
To make the filling:
Melt
chocolate in a heatproof bowl over a pan of hot water.
When melted, stir
until smooth and add the Creme de Cassis, stirring again until the mixture forms
a smooth paste.
Draw mixture together and press over the chilled base.
Smooth surface and leave to cool.
Remove cake from tin.
Place the
whisky, double cream and caster sugar in a large mixing bowl and whisk until
softly stiff.
Cover cake with the whisky cream and decorate with chocolate.
8 oz self rising flour
pinch of salt
6 oz butter or margarine
2 tbs milk
6 oz caster sugar
3 oz dried fruit
3 eggs
grated zest of 1 orange
Set oven to 150F/Gas 4. Line an 8 inch square cake tin with buttered greaseproof paper. Cream together the butter or margarine and sugar into a bowl. Add the eggs one at a time, beating each well into the mixture. Sift the flour and salt and fould in gradully with the milk. Add the fruit and the orange zest, ensuring it is evenly mixed in. Spoon the mixture into the tin and bake for 40-45 minutes until a skewer inserted into the cake comes out clean. Turn on to a wire rack to cool and then cut into squares.
ABERDEEN SALMON
Grilled Fish
Yield: 4 Servings
British
Measurements:
4 Salmon steaks or cutlets
1/4 pt Extra-virgin olive oil
2 Lemons; juiced
1 Onion; small, sliced
2 Garlic; cloves, crushed
1 tb Rosemary; chopped
2 Bay leaves; torn in pieces
Black pepper to
taste
Preparation:
Place the salmon in a glass or china dish,
and sprinkle with the olive
oil, lemon juice, sliced onion, garlic,
rosemary,
bay leaves and freshly ground black pepper.
Marinate for at
least 30 minutes or preferably overnight in the
refrigerator, turning at
least once.
Grill under a very hot grill or on a barbecue for about 2 to 3
minutes
on each side or until the fish is lightly cooked
inside and
slightly crisped outside.
Paint the fish liberally with the marinade as you
turn it.
Serve with a crisp green salad and potatoes pan-fried with garlic
and
fresh rosemary sprigs.
8 oz flour
1 oz choped almonds
4 oz butter
1 oz mixed candied peel
2 oz caster sugar
Set Oven to 325F/Gas 3. Grease a baking sheet. Sift the flour into a bowl. Add the sugar and butter and rub in to form a dough. Add the almonds and mix in the peel, making sure they are evenly distributed. Form into a thick round on a lightly floured surface and prick all over with a fork. Place on the sheet and bake for about 45-60 minutes. Allow to cool and serve sliced thinly and buttered.
SCOTCH BROTH
A Traditional Soup of the Scottish Highlanders
Ingredients:
Dry:
4 Lamb shanks (about 5 lbs.)
2 Celery
stalks, large, chopped coarse
12 Onions, small, peeled and chopped coarse
12 Turnips, medium, scraped and chopped coarse
6 lbs. Carrots, scraped
and cut into pieces
1/2 cup Sugar
2 cups Pearl barley
Parsley
Salt and pepper
Bouquet Garni: bay leaves, parsley, garlic, rosemary,
thyme, and whole cloves wrapped in cheese cloth.
Wet:
Beef broth
(enough to cover)
Preparation:
• Bring lamb, beef broth, sugar,
and bouquet of garni to a boil.
Reduce heat and simmer 1 hour.
• Add
carrots, celery, onions, turnips and simmer 1 1/2 hours.
• Remove cooked
lamb shanks and garni, allow to cool.
• Add barley and simmer another 30-35
minutes.
• While barley cooks, remove meat from bones, carefully discarding
fat
and gristle. Cut lamb into bite-size pieces and return to soup once
barley is cooked.
• Allow soup to cool, refrigerate overnight and remove
solidified fat
from surface before reheating to serve.
Salt, pepper and
parsley to taste.
Yield: 12 servings
8 oz flour
4 oz icing sugar
4 oz cornflour or rice flour
caster sugar for dredging
4 oz butter
Set the oven to 350F/Gas 4. Grease a baking sheet. Cream the butter and icing sugar together in a bowl. Sift in the flours and work into a smooth dough; if the dough is too dry a little water can be added to moisten. Divide into two. Roll out on a floured surface and shape into two thin rounds. Place on the sheet and prick all over with a fork. Mark each round into 6 triangles. Bake for about 20-25 minutes until pale golden in colour. Sprinkle with the caster sugar while still warm. Cut into the triangles and cool on a wire rack.
ATHOLL BROSE TART
Lemon & Honey Tart
Yield: 8 servings
British measurements:
BASE:
3 1/2 oz Butter
7 oz Sweet oat biscuits (cookies), crushed
1 tb Sesame seeds; toasted
FILLING:
3 tb Scotch whiskey
2 tb Lemon juice; to taste
2 tb Honey
5 fl Double (heavy) cream
Chopped walnuts or hazelnuts or fresh raspberries for garnish
To Make The Base:
Put the butter into a large saucepan and heat gently until melted.
Stir in the crushed biscuits and the sesame seeds.
Press the mixture into the base and up the side of a lightly oiled 8-inch flan
dish or sandwich tin.
Refrigerate whilst making the filling.
To Make The Filling:
Put the whiskey, lemon juice and honey into a bowl and whisk until mixed.
Add cream and whisk until softly stiff.
Spoon onto base and refrigerate for 1 to 2 hours until set.
Top with chopped nuts and/or fruit before serving.
Yield: 1 cake
1/2 lb cooking apples
6 oz self rising flour
sugar to taste
1 tsp ground ginger
3 oz demerara sugar
1/4 tsp ground cloves
1/4 lb golden syrup
1 egg
3 oz butter
Set the oven to 350F/Gas 4. Grease an 8 inch x 6 inch baking tin. Peel, core and slice the apples. Put into a pan with a little water and sufficient sugar to taste. Stew gently until tender, then mash and cool. In a separate pan melt the syrup and butter and demerara sugar together gently until dissolved. Leave to cool. Sift the flour, ginger, and cloves into a bowl and make a well in the centre. Add the egg to the syrup mixture and beat well into the flour. Stir in the mashed apples and continue to beat all well together. Turn into the tin and cook for 30 minutes until firm. Leave to stand for a few minutes until firm in the tin before turning out to cool on a wire rack; cut into slices.
HIGHLAND CHEESECAKE
Scottish Raspberry Cheesecake Dessert
Yield: 6 servings
British measurements:
BASE:
4 oz Butter
1 tb Scotch whiskey
8 oz Digestive (graham) biscuits crushed
FILLING:
8 oz Cream cheese
2 oz Caster (granulated) sugar
10 fl Double (heavy) cream
1 tb Scotch whiskey
TOPPING:
8 oz Raspberries
2 tb Honey
3 fl Scotch whiskey
3 ts Arrowroot
1 ts Caster (granulated) sugar
5 fl Whipping cream
1 tb Scotch whiskey
Firstly, make the base:
Melt butter and add the tablespoon of Scotch whisky and the crushed biscuits.
Press mixture well down into a greased loose-bottomed 8-inch cake tin.
Chill for 30 minutes in fridge.
To make the filling:
Beat cream cheese and caster sugar together until smooth.
Whip double cream and whisky until softly stiff and fold into cream cheese mixture.
Spoon over biscuit base and chill well.
For the topping:
Soak the raspberries in honey and whisky.
Leave for 30 minutes, then strain raspberries, leaving approximately 4 fluid
oz juice (top up with whisky if necessary).
Make a paste with 2 tablespoons of juice blended with arrowroot.
Heat remaining juice with caster sugar until almost boiling.
Stir in arrowroot paste and return to a very low heat, continually stirring
until glaze is thick.
Stir raspberries into glaze, and then leaveuntil cool.
Spoon raspberry glaze over cheesecake.
Decorate:
Whip cream with a tablespoon of whisky until softly stiff and use this to decorate
the cheesecake.
Sprinkle with malt whisky before serving.
Yield: 6 cakes
8 oz fine (pinhead) oatmeal
2 tbs bacon fat or melted butter
1/2 tsp barcarbonate of soda
1/4 pt hot water
pinch of salt
extra oatmeal for rolling
To test the correct heat of the gridle sprinkle it with a little flour. If the flour browns at once it is too hot; it should take a few secounds to turn colour. : Set the oven to 375F/Gas 5 or heat a gridle or heavy frying-pan. Mix the oatmeal, the bicarbonated of soda and salt together in a bowl. Add the melted fat and the hot water. Stir well until it makes a soft paste. Sprinkle some oatmeal on a board. Form the dough into a round and roll it out as thinly as possible, adding oatmeal to the serface as necessary, to prevent sticking. Brush off the excess oatmeal. Cut the dough into 4 or 6 pieces.
To oven bake; place on a large ungreased baking sheet. Bake for 15-20 minutes.
To gridle bake; bake on a hot gridle or frying-pan until the edges begin to curl. Turn over and cook the other side.
Do not let the oatcakes brown; they should be a pale fawn colour. Put on a wire rack to cool. They are delicious served with cheese.