| Scottish scoffs
When it comes to food, Scotland is a much maligned country. It's time to forget about deep fried mars bars and thank the Scots for some quality produce and unique recipes. The first place to start in your appreciation of Scottish delicacies has to be with fish and seafood. The coast, lochs and waterways are teaming with life. Wild Scottish salmon is world famous and the farmed salmon is quality controlled to ensure that the fish are kept in great condition and retain their flavour. If you're a fan of shellfish, then you can feast on crab, mussels, scallops and salty, sultry oysters. Game on Alternatively, keep an eye out for more common game, such as pheasant, partridge, wild duck or grouse. These meats are especially suited for a rich meal in cooler weather and are a great match with red wine. If you're lucky enough to be in Scotland, get talking to any farmers you meet - they may well do a deal on local game. The root of the matter Feeling inspired? Read of for recipes to cook traditional three-course Scottish feast. Scottish menu Main course: Haggis with Bashed Neeps and Champit Tatties Starter: Cock-a-Leekie Soup This famous soup - 'a pullet with some prunes in the broth' - is the traditional Scottish starter. The original recipe included pieces of leftover beef, so feel free to add some strips of roast beef if you fancy it Ingredients:
Method: Roughly chop the white part of the leeks (reserve the green tips for later) and add to the pot. If you're using the bacon, add now. Fry for about 5 minutes, until the leeks are tender. Pour in the chicken stock and add the bouqet garni. Finely chop the remaining green parts of the leek and add these too. Cover and simmer for 1 hour, topping up with water or more stock if necessary. Season the soup to taste and add the prunes. Cover and simmer for a further 30 minutes. Remove the chicken, strip the meat from the carcass and chop into pieces. Skim the soup if necessary. To serve, place the chicken pieces in bowls and pour over the soup. Garnish with the parsley. Main course: Haggis with Bashed Neeps and Champit Tatties The 'great chieftan o' the pudding race', served with mashed turnips and potatoes (known as 'clapshot'), is the classic Scottish dish. Here, we use a pre-prepared haggis... just add whisky Ingredients: Method:
Meanwhile, peel the potatoes and cut them into equal sized chunks. Place in a pot of boiling water. Peel and cube the turnips and place in another pot of boiling water. Boil both for 15?20 minutes or until tender. (For more details, read the iVillage guide to the perfect mash.) Drain and mash the potatoes, adding any milk and/or cream as desired. Drain and mash the turnip. Remove the haggis from the foil and transfer to a warmed plate or platter. Read 'To a Haggis', piercing the haggis at the appropriate point with a sharp knife (or 'sgian dubh', the dagger kept in a Scots gentleman's sock). Serve with a scoop each of mashed potato and mashed turnip. The haggis can be drizzled with whisky if desired. Dessert: Cranachan This famous Scottish 'cream crowdie' dessert is based on a simple oatmeal gruel sweetened with honey, fresh raspberries and, of course, whisky. Ingredients:
Method: Add the honey and whisky to the double cream and whisk until thick. Fold in most of the toasted oatmeal, reserving a handful for garnish. Spoon a layer of the mixture into glass serving dishes. Add a layer of raspberries (reserve some for decoration) and top with a further layer of cream. Decorate with the reserved raspberries and oatmeal and a sprig of mint. Variation: For a richer texture, whip 150ml double cream to stiff peaks then fold in 150ml mascarpone or crowdie cheese. Feel free to drizzle over another shot of whisky, Glayva or Drambuie. Share your recipes with other iVillagers on the Quick and Easy Cooking message board: |