Scottish recipes

Scotland is famous for its culinary delights and has produced a number of world-class chefs. Have some Tartan Day fun in the kitchen with the following Scottish recipes.

Tartan Day 2010 Recipes

Starter 1: Salad of Hot Smoked Salmon, Mozerrella, Pear and Balsamic Glaze

For 4 people

Ingredients

• 2 pieces of hot smoked salmon,
• 2 balls of buffallo mozerrella,
• 2 conference pears,
• 1 bottle of balsamic glaze.
• 1 bag of seasonal baby salad leaves.

Method

• Core the pear but leave the skin on.
• Quarter lenghtways and slice into 1/2 cm sticks.
• Tear the buffallo mozerrella into chunks.
• Remove the skin underneath the salmon and disregard.
• Break off chunks of Hot smoked salmon.
• Prepare the salad leaves (wash).

Take a handful of salad leaves and place gently onto plate,scatter chunks of salmon and mozzerella over the top and arrange roughly 3 pear slices in the middle. To finish drizzle the balsamic glaze in a zig/zag pattern over the top. Yum!

Starter 2: Arbroath Smokie Pots with Melba Toast

For 4 people

Ingredients

• I arbroath smokie,
• 2 ripe beef tomatoes,
• 100g gruyere cheese,
• 300ml of double cream,
• salt/pepper/sugar,
• 4 ramekins.
• 4 pieces white bread.

Method - Preheat oven to 200 C

• Flake all the flesh from the smokies making sure to remove all the bones.
• Grate the gruyere cheese.
• Set the beef tomatoes in boiling water until skin breaks, then peel and chop.
• Season the tomatoes with pepper and a little sugar and salt.
• Divide half the smokies between each ramekin.
• Add the chopped seasoned tomato.
• Then add and devide the remaining smokies on top.
• Mix 3/4 of the gruyere cheese with the cream and divide between each ramekin.
• Finish with a sprinkling of the remaining cheese.
• Toast the bread and carefully slice through each one to seperate into 2.
• Then cut diagonally across to make 4 slices per slice of bread.
• Grill the toast (non-toasted side up) for a few seconds til golden/brown.
• Place the smokie pots into preheated oven for 10-12 mins until golden and bubbly.
• Serve on warm plates with a tartan napkinwith 3/4 slices of melba toast.

A true delight!

Kindly submitted by Jenny Hay, Arbroath (Inverkeilor).

 

Brechin Heckles Biscuits

Ingredients

• 8oz self raising flour
• 8oz plain flour
• 4oz vegetable fat
• 2.5oz margarine
• 1.5 oz soft brown sugar
• 0.25oz salt
• 4.5 oz water

Method
Mix flours & sift 3 times, rub in fat and margarine, dissolve sugar and salt in the water, then add together and mix to a paste. Divide into 24 pieces, roll into 2.5 in circles, dock with a skewer, then fire in a hot oven for 20 minutes, for best results use a wire tray.

Brechin Heckles were a favourite snack for many manual workers & children.

Kindly submitted by Bill Barr, Edzell.

 

Tartan Day 2009 Recipes

Three delicious Scottish recipes with an East Lothian flavour

Partan Bree
(Serves 4)

50g ((2oz) white long grain rice
560ml (1 pint) light fish stock
560ml (1 pint) milk
The meat from one large crab
Freshly milled pepper
A light pinch of salt
125ml (4fl oz) single cream
2 tbsp snipped chives

1. Cook rice in the fish stock and milk in a large pan.
2. Once cooked, stir in brown crab meat, season and liquidise.
3. Return to pan over a medium heat, adding flaked white crab meat and remaining ingredients.
4. Heat through thoroughly.
5. Adjust seasoning and serve with local wholegrain bread. 

Mackerel with Rhubarb, Orange & Sage Sauce
(Serves 2)

2 mackerel fillets, skin on
Salt & pepper
1 stick rhubarb
½ wine glass orange juice
2-3 sage leaves, shredded

1. Brush fillets with oil, season with salt
   and pepper and roast in the oven gas 6 (200°C) for 10 minutes or until cooked (can be microwaved).
2. Meanwhile, poach rhubarb gently in orange juice then purée.
3. Add seasoning and sage to purée.
4. Reheat then serve as a sauce with the mackerel.

Apple Muffins

100g (3½ oz) self raising flour
1 tbsp corn oil
25g (1oz) caster sugar
1 eating apple, peeled, cored and grated
2 tbsp milk
1 egg

1. Sift the self-raising flour into a bowl.
2. Add all the other ingredients and mix to a
   paste.
3. Put spoonfuls of the mixture into 10 cake
   cases on a baking sheet.
4. Bake at gas mark 5 (190°C) for 15 minutes.

Eat just as they are hot, or cold or serve with a topping of honey. Also tasty eaten with some local East Lothian Balfearn Cheese.