Colcannon or Rumbledethumps
Ingredients:
1 lb boiled and mashed potatoes
1 lb boiled cabbage, drained
1 oz butter (or margarine)
Salt and black pepper
Method:
Mash the potatoes and finely chop
the cabbage and mix in
a large saucepan in which the
butter has been melted.
Keep the saucepan over a low heat
to keep it hot.
Season to taste and serve piping hot.
The mixture can also be put into
a greased oven-proof dish
and cooked at
400F/200C/gas mark 6 until
the top is browned.
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Tweed Kettle
Ingredients:
2lbs fresh salmon,
preferably from the tail end
2 chopped shallots or
1 tblspn of chopped chives
Salt, pepper, pinch of ground mace
Quarter pint water
Quarter pint (150ml) dry white wine
4 Ozs chopped mushrooms
1 tblspn chopped parsley
Method:
Put the fish in a pan,
just covered with water
and bring to the boil.
Simmer gently for five mins.
Remove fish from the pan (keep the stock), remove skin and bone and
cut the fish into 2 inch squares.
Season with salt, pepper and mace
and put into a clean dish with
a quarter pint of the fish stock
plus the wine and
finely chopped shallot or chives.
Cover the dish and simmer gently
for about 20 mins.
Heat up the butter and soften
the mushrooms in it,
drain and add to the salmon
and heat together for another five mins. Serve with chopped parsley.
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Steak Balmoral
Ingredients:
4 Aberdeen Angus steaks.
If you are only cooking for two, halve the quantities below for the sauce.
4 tblspns Scotch whisky
Half pint double cream
Quarter pint beef stock
4 oz sliced mushrooms
1 tspn coarse grain mustard
Salt and pepper to taste
1 oz butter
Method:
Pan fry the steaks and keep warm.
Add the whisky to the pan and
carefully set it alight.
Add the cream, stock and mushrooms
and bring to a boil.
Simmer gently until the sauce
has reduced by half,
stirring from time to time.
~~~~~~~~~~~
Lorne Sliced Sausage
Ingredients:
2 lbs Ground/minced Beef
2 lbs Ground Pork
3 Cups Fine Bread Crumbs
2 tsp Pepper
2 tsp Nutmeg
3 tsp Coriander
3 tsp Salt
1 Cup of water.
Method:
The beef and pork should not
be too lean or the sausage may
be too dry.
Mix really well by hand then place
in an oblong pan about 10" x 4" x 3".
You might need two pans.
Place in the freezer for a little while
till it's just starting to set.
Remove it and cut them to the
thicknes you like and put them
into freezer bags and put them
back in the freezer.
When required, defrost and fry
in a little fat or oil until brown
and cooked through.
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Auld Reekie" Cock-a-Leekie Soup
Ingredients:
3lb boiling chicken
(giblets removed)
3 slices of streaky bacon
1lb shin of beef
2 lb leeks
1 large onion
5 fluid ozs Scotch whisky
4 pints water
1 level tblspn dried tarragon
Salt and pepper
8 pre-soaked prunes
(optional but traditional!)
Method:
Mix the whisky, tarragon & sugar in
the water.
Chop up the bacon and place the
chicken, bacon and beef in a
large bowl and pour over the
whisky marinade.
Leave to soak overnight.
Place the chicken etc in a
large soup pot.
Chop up the leeks (reserve one)
and onion and add to the pot.
Salt and pepper to taste.
Bring to the boil, cover
and
simmer for two hrs,
removing any scum as required.
Remove the chicken from the pot,
remove skin and bones.
Chop the meat into small
pieces and return to the pot.
Cut up the shin of beef, if required.
Add the prunes and the last chopped leek
and simmer for 10 to 15 mins.
It will serve up to eight people.
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Cock-a-Leekie Soup
This traditional soup,
with prunes included
in the ingredients,
is mentioned as early
as the 16th century.
It is often served at
Burns Suppers or St Andrew's Night Dinner (30 November) as well as an
every-day soup in winter.
Some people omit the prunes though!
Ingredients:
1 boiling fowl, about 4lb,
including legs and wings
1lb leeks (about 12)
cleaned and cut into 1-inch pieces
4 pints stock or water
1oz long grained rice
4oz cooked, stoned prunes
Salt and pepper
Garni of bay leaf, parsley, thyme
Some recipes also have 3 chopped
rashers of streaky bacon
Method:
Put the fowl and bacon in a large
saucepan and cover with water.
Bring to the boil and remove any scum.
Add three-quarters of the leeks,
(green as well as white sections),
herbs (tied together in a bundle),
salt and pepper and return to the boil. Simmer gently for 2-3 hours,
adding more water if necessary.
Remove the bird.
Some thrifty chefs use the bird as
another course,
others cut the meat into small pieces and add them back to the soup
(certainly it should have some pieces of chicken in it when served).
Add the rice and drained prunes
and the remaining leeks and simmer
for another 30 mins.
Check for flavour and serve with
a little chopped parsley.
Serves 6/8 people.
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Honey and Whisky Cake
Ingredients:
6 oz self-raising flour
(or all-purpose flour with baking powder)
6 oz butter
6 oz soft brown sugar
(light brown sugar)
3 beaten eggs
4 tblspns whisky
Rind of a small orange, grated
Ingredients for butter Icing:
6 oz icing (frosting) sugar
2 oz butter
2 tblspns clear honey
Juice from a small orange
Toasted flaked almonds as decoration
Method:
Cream butter and sugar together,
add orange rind
and beat in the eggs,
one at a time.
Whisk until the mixture
is pale and fluffy.
Sift in half the self-raising flour
(or all-purpose flour and baking powder)
and pour in the whisky.
Fold in to the mixture
and sift in the remaining flour and
again fold in.
Grease two seven inch sandwich tins
and divide
the mixture between the two,
smoothing the tops.
Bake for 20/25 mins
in an oven at 375F
/190C/Gas Mark 5
until the cake is a light
golden colour.
Turn onto a wire rack to
allow it to cool.
Put butter, honey & one tblspn of
orange juice in
a mixing bowl.
Slowly sift in the icing (frosting) sugar
and work
the mixture till they are
all combined.
Use half the butter cream
as a sandwich
between the two halves
of the cake and spread
the rest smoothly on the top.
Add the toasted almonds as decoration.
~~~~~~~~~~~~~~~~~~~~~~~~
Abernethy biscuits
Ingredients:
8 oz plain flour
3 oz caster sugar (granulated will do)
3 oz butter
Half a level tspn baking powder
Half a level tspn of caraway seeds
One tblspn milk
One standard egg
Method:
Sift the flour and baking powder
and rub in the butter until it
is thoroughly mixed.
Mix in the sugar and caraway seeds
and then
add the egg and milk to
make a stiff dough.
Roll the mixture on a floured surface
until it is the thickness required
for a biscuit/cookie.
Cut out with a three-inch plain cutter,
rolling the trimmings to make more,
as required.
Prick the top of the biscuits with a fork
and place on greased baking trays (cookie sheets)
and bake in a pre-heated oven at 375F/190C/Gas Mark 5
for ten mins until golden brown.
After they have cooled,
store in an airtight tin
(unless you can't resist
eating them all immediately!)
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Oatcakes/Bannocks
Ingredients
4 oz (125g) medium oatmeal
2 tspns melted fat (bacon fat, if available)
2 pinches of bicarbonate of soda
Pinch of salt
3/4 tblspns hot water
Additional oatmeal for kneading
Method
Mix the oatmeal, salt and bicarbonate
and pour in the melted fat
into the centre of the mixture.
Stir well, using a porridge stick
if you have one and
add enough water to make
into a stiff paste.
Cover a surface in oatmeal and
turn the mixture onto this.
Work quickly as the paste is
difficult to work if it cools.
Divide into two and roll one half
into a ball and knead
with hands covered in oatmeal to stop it sticking.
Roll out to around
quarter inch thick.
Put a plate which is slightly smaller
than the size of
your pan over the flattened mixture
and cut round to
leave a circular oatcake.
Cut into quarters
(also called farls)
and place in a heated pan which
has been lightly greased.
Cook for about 3 mins
until the edges curl slightly, turn,
and cook the other side.
Get ready with another oatcake
while the first is being cooked.
An alternative method of cooking
is to bake them in an oven at
Gas5/375F/190C for
about 30 mins or until
brown at the edges.
The quantities above will be enough
for two bannocks about the size of a dessert plate.
If you want more,
do them in batches
rather than making larger quantities of mixture.
Store in a tin and reheat
in a moderate oven
when required.
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