Scottish Recipes Porridge How To Make Porridge Use the finest Scots porridge oats or a good quality oatmeal.
Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
How To Make Porridge
Use the finest Scots porridge oats or a good quality oatmeal.
1 Ideally soak the oats overnight in the quantity of water needed for each portion. This results in fluffier and tastier porridge and is especially important for those using finer oatmeal.
2 Some like to cook porridge recipes with water, others like milk One option is to use water for the cooking and once the portion of porridge is in the bowl add cold milk and/or some fruit.
Use 50 grams of oats per portion to 300mls of water or milk. Mix this into a pan and heat on a medium setting on the stove or hob.
How To Make Scotch Broth
Ingredients1kg neck of mutton or lamb 75g pearl barley 1 large onion 75g split peas or fresh peas 1 large leek 3 neeps (turnip) 1 swede approx 2.5 litres 3 carrots 2 tablespoons of freshly chopped parsley salt and pepper small cabbage (optional)
500g of minced beef Four large potatoes for the mash 3 carrots One large onion 500mls of gravy stock
2 The mince should be browned in a frying pan over a medium heat along with the chopped onions. Remove from the heat and drain any excess oil.
3 Add the chopped carrots and onion. Add the stock or gravy mixture and return to the heat. Bring to the boil and then turn down the heat and gently simmer for about thirty minutes. 4 Once the mince is cooked serve with the mashed potato and any additional vegetables.
5 Watch a professional chef preparing mince and tattiesScotland on TV - Videos about Scotland and all things Scottish
Ingredients For Potato Scones
500g of mashed potatoes 100g of plain flour 50g of butter Pinch of salt
Lightly prick the surface with a fork and make four holes to the bottom of the tin with a skewer.-Depress the centre slightly (it will rise as it cooks).-Brush the top with milk or the rest of the egg to create a glaze.~Bake in a pre-heated oven at 325°F for 2½ to 3 hours.-Test with a skewer which should come out clean; if not, continue cooking. An uncooked cake sizzles if you listen closely!-Cool in the tin and then turn onto a wire rack.-Cool thoroughly before storing until Hogmanay.
Haggis ingredients :1 sheep's stomach bag 1 sheep's pluck - liver, lungs and heart 3 onions 250g beef Suet 150g oatmeal salt and black pepper a pinch of cayenne 150mls of stock/gravy
175g of self raising flour (replacing 2 teaspoons with 2 teaspoons of ground rice) 50g of sugar 100g of butter Ground rice for sprinkling
1. Cream the butter and sugar until almost white and gradually add the flour. 2. Squeeze the whole mixture into a large ball.
3. Remove from the bowl and dust in ground rice. 4. Press into an 8inch square tin and smooth and make pinpricks all over. 5. Bake in the oven at 160c, 325f or gas mark 3 for 25 minutes. 6. Remove, dust with caster sugar and cut into 12 fingers
1.35kg (3lb) Rump Steak Pastry Crust Water 1 Egg Yolk Cayenne (optional) Black Pepper Salt, to taste
Cut the steak into pieces about 7.5cm (3 inches) long and 5cm (2 inches) wide, allowing a small piece of fat to each piece of lean and arrange the meat in layers in a pie dish. Between each layer sprinkle a seasoning of salt, pepper and if liked, a few grains of cayenne. Fill the dish with enough meat to support the crust and to give it a nice raised appearance when baked and not to look flat and hollow. Pour in enough water to half fill the dish and border it with pastry. Brush with a little water and put on the cover. Slightly press down the edges with the thumb and trim off close to the dish. Ornament the pie with leaves, or pieces of pastry cut in any shape that fancy may direct, brush it over with the beaten yolk of an egg Make a hole in the top of the crust and bake in a hot oven for about 1-1½ hours.
25g Sugar 225g self-raising flour Pinch of salt 25-50g butter or margarine Milk to stir
1 teacup of milkLarge tin of condensed milk 900g of sugar
100g of butter
1. Melt the butter and sugar. Add the condensed milk and the teacup of milk.
2. Stir and turn up the heat and keep stirring until it reaches boiling point.
3. Turn the heat down low and stir for 45 minutes
4. Remove from the heat and beat 60 times with a wooden spoon. When almost ready to set put into shallow trays.
5. Score the tablet surface marking into squares and allow to set and get cold.