Scottish Food Recipes

Find great Scottish Recipes @ 123easyaspie.com.

Q: Scottish Recipes?
I have to cook a Scottish dish for school and I need some recipes. If you are Scottish, what are some good recipes? Thanks!

A: Starter – Scotch Brothh
1 oz butter
1 medium carrot, diced
1 large onion, diced
1 small turnip (swede) diced
1 leek chopped
1 & 1/2 pints veg stock
1 tbs barley, well washed
Salt and Pepper to season

melt butter in a pan, add all vegetables and cover with a ld and sweat gently for about 5 mins, shaking to ensure all covered with butter. Add stock and barley and bring to boil, season, then reduce heat and simmer for 1 & 1/2 hours.

Main Course – Steak in Whisky Sauce
4 steaks
2 oz butter
1 small onion finely chopped
2 oz mushrooms finely chopped
6 tbs whisky
2 tps worcestershire sauce

Season steaks, melt butter and fry steaks until cooked to your personal taste, set aside and keep warm. Fry onion and mushroom in steak juices for 3 – 4 mins, then add whisky adn worcestershire sauce. Return steak to pan and bring to boil, simmer just long enough to reheat meat.

Sweet – Butterscotch shortbread
4 oz softened butter
2 oz dark brown sugar
5 drps vanilla essence
5 oz flour
1 oz ground almonds

set oven to gas mark 2, grease baking tray. In a bowl cream the butter with 1 oz of the sugar, add vanilla essence and continue creaming , gradually adding flour and ground almonds. mix in remining sugar. Turn out onto floured surface and knead well, Roll out into round about 1/2 inch thick and place on baking tray, prick all over with fork and sprinkle with a little caster sugar. bake for 35 – 40 mins until dark golden brown. Transfer to wire rack to cool and cut into triangles.

Q: If you have several recipes for Scottish Shortbread, how do you choose which one(s) to use?
Hi!
I have quite a few recipes for Scottish Shortbread, including ones for Pitcaithly Bannock, and Petticoat Tails, some with
rice flour added, some with cornflour, some that use caster sugar, and some that call for icing sugar, even brown sugar. Oh, yes… and
shortbread cookies!

Do you have any favourite kinds to recommend? Or have you some guidelines to follow so I can choose only one or two recipes?

They all vary with respect to the flour-sugar-butter measures also. Please?

Thank you very much!

A: when i have more than 1 recipe for the same thing, i look through the ingredients and make the one that calls for the least amount of ingredients and take the least amount of time.
the following recipe is the one my mother used all the time when i was growing up. i have never made it myself so i am not sure how easy or hard it is to make.

INGREDIENTS
1/2 cup superfine sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
3/4 teaspoon ground allspice
1/2 teaspoon salt
3 cups unbleached all-purpose flour
1 cup butter, softened
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the sugar, cinnamon, cardamom, ginger, allspice and salt. Divide into two equal parts, and set one aside. Add the flour and butter to the other half, and stir until blended. It should be slightly grainy.
Press the dough evenly into an 8 inch square pan. Cut into 1×2 inch pieces using a knife, and prick with the tines of a fork. This will keep the shortbread from warping while baking. Sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes.
Bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges. Do not brown. Cool completely in the pan, and break into pieces along the lines to serve.

Q: What are some AUTHNTIC scottish recipes?
I need an authentic dish to make for a project.

A: Being a former chef from Canada and being of Scottish heritage, a simple dish could be scones, made with mash potatos or a soup made with milk, onions,potatos and smoked haddock also known as Finnan Haddie or you can use smoked cod.

This a tradtional scottish soup, another simple dish is a simple scotch broth soup, made wih lamb vegetableas and barley, you can use any veg, carrots, onions, celery, parsnips and cook it in lamb broth or beef broth, and you add barley for a filler and thickener.

Q: Does anyone know any old Scottish recipes?
Like around the Midievil times?

A: Stovers / Stovies

Ingredients:
Three and a half pounds (1.6 kg) of peeled potatoes chopped into approximately 1 inch (2.5 cm) cubes.
One to one and a half pounds (450 to 675g) of onions chopped reasonably finely. If you like a stronger onion flavour, add more.
One pound (450 g) of Lorne sausage (a square shaped flat Scottish sausage,) chopped into approximately one inch (2.5 cm) squares
If you cannot find Lorne sausage, a different type can be substituted.
Salt to taste – traditionally a generous amount of salt would be added

Prep:
Bring a large pot of water to the boil.
Add the onions, potatoes, sausage and salt.
Allow to boil without a lid for as long as it takes for the potatoes to become soft and mushy. If required, add more boiling water from a kettle.

For the tastiest of results, allow the stovies to burn slightly and stick to the pot before scraping the sticky, burnt parts back into the stovies.

Q: What is your favourite recipe? British, Irish, and Scottish traditional recipes?
I am trying to find authentic family recipes. Traditional recipes that your family has made for generations.
Thank you so much!
I love all of your suggestions! I am hungry just thinking about it.
I would love to know the recipe?
I love all of your ideas!!! But I need recipes!

A: A delicious bread with a very light center with crunchy crust. You may substitute butter or vegetable oil for the lard if you wish.

INGREDIENTS
2 (.25 ounce) packages active dry yeast
3 tablespoons white sugar
2 1/2 cups warm water (110 degrees F/45 degrees C)
3 tablespoons lard, softened
1 tablespoon salt
6 1/2 cups bread flour
DIRECTIONS
In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Q: Does anyone have any really authentic Irish and/ or Scottish recipes?

A: Haggis:

Grind up oats, sweetmeats, porky trimmings and lots of herbs, stuff them in a nice clean sheeps stomach, and boil in water until cooked. Serve steaming hot with “neeps” (turnip greens).

This is why they invented “Scotch” whiskey!

Here’s a link to a “more exotic” haggis recipe…

Q: What is your favourite pub grub recipe? British, Irish, and Scottish traditional recipes?
I am trying to find authentic family recipes. Traditional recipes that your family has made for generations.
Thank you so much!
What is a plateful of Haggis Neeps and Tatties?

A: 1: Guiness Beef Stew. served with mushed potato
2: Curry & Cheese Fries!

Q: any good tasting Scottish recipes or a recipe for rum and raisin ice cream?
its for robert burns day and i am cooking for mum gran and papa and i want to impress them any thing but haggis because i am cooking it already

A: If you have an ice cream maker, here’s a rum and raising ice cream recipe:

1 cup (packed) raisins
2/3 cup dark rum

8 large egg yolks
1 cup sugar
3 cups milk (do not use low-fat or nonfat)
1 1/2 cups whipping cream

Combine raisins and rum in small bowl. Cover; let stand at room temperature 2 hours. Drain raisins, reserving 6 tablespoons rum. Combine in same bowl.

Whisk egg yolks and sugar in large bowl until blended. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl. Cool. Add raisin mixture to custard. Refrigerate until cold.

Transfer custard to ice cream maker and process according to manufacturer’s instructions. Freeze ice cream in covered container until firm, about 4 hours. (Can be prepared 3 days ahead.)

If you don’t have an ice cream maker, there are plenty of ways to fake it. Here’s one set of instructions:

http://www.davidlebovitz.com/archives/2007/07/making_ice_crea_1.html

Here are a couple of lists of Scottish recipes:
http://www.rampantscotland.com/recipes/blrecipe_index.htm

http://www.electricscotland.com/food/recipes/

Q: What are some authentic recipes for Dutch, Scottish, and mainly Hungarian foods?
I know my background and alot about where i come from but i never really get to eat some good authentic food or even heard of any authentic/cookable foods. I just wanted to know some recipies that i can make from the three countrys ive listed. (Love to get some hungarian recipes because my granma cooks me authentic but only a few different ones!!!!)

A: If you’re looking for really good Hungarian recipes, get the cookbook by Charlotte Biro: The Cousine of Hungary. Also, there is a cookbook by Susan Derecskey that’s also good.

Q: Best Scottish Recipes?
I am going to introduce my boyfriend to my heritage…we are doing a little get to know each other thing…silly, I know. Anyways, I want some ideas for a full meal, complete with beverage and dessert. Hopefully ya’ll wouldn’t mind parting with your recipes. Can anyone help?
Thanks!

A: I love Scotland and all that is Scottish. So here is my collaboration for you fun.

Abernethy Biscuits

Ingredients:
8 oz plain flour
3 oz caster sugar (granulated will do)
3 oz butter
Half a level teaspoon baking powder
Half a level teaspoon of caraway seeds
One tablespoon 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 minutes until golden brown. After they have cooled, store in an airtight tin (unless you can’t resist eating them all immediately!)

“Auld Reekie” Cock-a-Leekie Soup

The “Auld Reekie” does not refer to the soup being “smokey” but to the origins of the recipe in Edinburgh which used to be called Auld Reekie in the days of coal fires. Cock-a-Leekie soup makes a regular appearance in Scottish kitchens but this variation has a special ingredient – Scotch whisky! It will, as the say, “stick to your ribs”.

Ingredients:
3lb boiling chicken (giblets removed)
3 slices of streaky bacon
1lb shin of beef
2 lb leeks
1 large onion
5 fluid ounces Scotch whisky
4 pints water
1 level tablespoon dried tarragon
Salt and pepper
8 pre-soaked prunes (optional but traditional!)

Method:
Mix the whisky, tarragon and 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 hors, 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 minutes. It will serve up to eight people.

Chicken in the Heather

Here is a simple recipe using clear heather honey and other flavours to create a tasty roast chicken dish. While heather honey is the best, other clear honey will suffice.

Ingredients:
One whole chicken, minus giblets
3 fluid ounces (90ml or under half a cup) light cooking oil
4 fluid ounces (125g or half cup) clear heather honey
Salt and pepper (freshly ground black pepper if you have it)
3 ounces (100g) French mustard
Half teaspoon curry powder (yes, curry powder)
One clove chopped garlic
Method:
Place the chicken in an oven-proof casserole dish. Mix all the other ingredients together and pour over the chicken. Cover the dish and cook in a pre-heated oven at 375F/190C/Gas Mark 4 for an hour. Baste the chicken thoroughly with the juices and sauce and return to the oven for another half hour uncovered. The chicken will brown as a result. Serve with boiled or creamed/mashed potatoes and fresh vegetables.

Oatmeal Potatoes

Here is a good but simple way to liven up the serving of potatoes – using one of Scotland’s traditional ingredients – oatmeal. While pin-head oatmeal (the kernel has been cut in half and the floury meal taken out) any rough oatmeal (such as that used for real porridge) will do.

Ingredients:
Potatoes (new ones are best)
2 tablespoons pinhead oatmeal
1 tablespoon butter
Method:
Boil your normal quantity of potatoes in the usual way. While they are cooking, toast the oatmeal slowly on a tray in the oven using a low/medium heat. Drain the potatoes and add the tablespoon of butter. Stir to allow the butter to coat the potatoes. Then add the toasted oatmeal and stir again. Serve the potatoes with a sprinkling of finely chopped parsley or chives.

Caledonian Cream
Here is a refreshing dessert which uses marmalade, a popular ingredient in Scottish cooking since its invention in Dundee in 1797.

Ingredients for the cream:
4oz cream cheese (about half a cup)
4 fluid ounces double cream (about half a cup)
1 tablespoon marmalade (thick, bitter marmalade is suggested but use what you have)
2 tablespoons brandy or rum
2 teaspoons lemon juice
Sugar to taste

Ingredients for base:
4 oranges, segmented and the pith removed

Method:
Blend all the ingredients for the cream in a liquidiser till smooth. Place the oranges in four long-stemmed glasses and, if you want, add a teaspoon of brandy (or rum) to these. Add the cream on top. Garnish with some orange zest (boil for a few minutes in water to reduce the bitterness). Serve chilled.

Ginger Wine

Ginger wine has been a popular drink for cold winter’s nights – or as an addition to whisky to make a “Whisky Mac”. This recipe is adapted from the original published in Mrs Beeton’s famous work and makes 4.5 litres (8 pints).

Ingredients:
4.5 litres (8 pints) water 1.4 kg (3 lb) sugar One lemon – zest and juice 1 tsp fresh yeast 110g (4 oz) raisins, stoned and chopped 40g (1½ oz) ginger, peeled and bruised 75 ml (2½ fl oz) brandy
Method:
Add the water, sugar, lemon zest and bruised ginger to a very clean saucepan. Bring to the boil, simmer for 1 hour. Remove any scum and transfer to a large bowl. When it is luke-warm, add the yeast and leave overnight.
Next day, strain the lemon juice and add to the mix along with the chopped raisins. Place everything in a suitable vessel.
Stir the wine every day for 14 days. Add the brandy. Stop the vessel down by degrees and in a few weeks it will be ready to bottle.

Q: Staffordshire Oatcakes Recipe… Tried yesterday but only got Scottish Recipes…?
The mixture is runny and they are cooked on a flat hot plate. They are world famous I’m sure of it.. and if not they should be…
Please NO recipes for the dough for Scottish oatcakes… OH and I’ve also been told that the recipe is a guarded secret amongst the people in the know…. So THANK YOU for any help recieved.. X

A: Staffordshire Oatcakes
INGREDIENTS

* 1 1/2 cups warm water
* 1 1/2 cups warm milk
* 1 tablespoon white sugar
* 1 (.25 ounce) envelope active dry yeast
* 2 1/2 cups oat flour
* 2 cups whole wheat flour
* 1 teaspoon salt

DIRECTIONS

1. Place warm water and warm milk into a large bowl. Stir in sugar and yeast, and let stand for 5 minutes, or until frothy. Mix in oat flour, whole wheat flour and salt, blending thoroughly. Cover bowl, and let stand in a warm place for 1 hour.
2. Heat a large griddle or two skillets over medium heat, and grease well. Spoon enough batter onto the pan to make a thin pancake about 8 inches across for each one. Cook for 2 to 3 minutes, or until the top surface is covered with holes. Turn over and brown on the other side. Place oatcakes on a warm plate until ready to serve. Best served immediately, but can be frozen and heated later.

Q: Do you have any Scottish recipes?
I’m looking to prepare a traditional Scottish meal. It could be breakfast or dinner but preferably something more traditional and not too difficult.
Any recipes are greatly appreciated:)

A: http://www.rampantscotland.com/recipes/blrecipe_index.htm

Here are several traditional Scottish recipes for about any meal and difficulty level.

Good luck & happy cooking

Q: where can i can a load of scottish main course recipes?
i am doing a project at college and i need to research and make a menu for a scottish theme, i have most of the dishes but i need two main courses n any traditional scottish veg ideas too. also havin the amount of ingredients n the method would b useful too thnx a lot.

A: This site is great to finding all sorts of Scottish stuff, asking questions and finding recipes.

My dad is head of a Scottish group here in Calif and we found this site and just love it.

http://www.xmarksthescot.com/forum/

Q: Scottish Recipes? [No milk, good for kids.]?
For multicultural day in our school were going to be doing a cultural pot luck. I’m scottish, and would like to bring something that gr. 8’s would enjoy thats part of the scottish culture.
One more thing, i’m lactose intolerant (no milk. I can have margarine, though) is there any yummy recipes that have no milk ingredients, and are of the scottish culture?
(Please no one suggest haggis. )

Thanks a bunch!

A: the shortbread cookies are the bestest ever!!

http://www.recipezaar.com/Glasgow-Shortbread-5410

this one sounds like what you want, but there are many many more in this section of recipezaar too.

enjoy. these are so simple to make and no milk

butter is best but you can make them with margarine due to milk intolerance if butter is a factor.

Q: what are some good scottish or german recipes?
ok so i have to make a dish for a potluck there are gunna be a lot of kids there so i need one that is good for all ages. no nuts pleas just in case. it has to be either Scottish, Dutch, or German. thank you. =)

A: SCOTTISH SHORTBREAD

1 cup unsalted butter
3/4 cup confectioner’s sugar
1/2 teaspoon vanilla or almond extract
2 1/4 cups all purpose or pastry flour
1/4 cup rice flour
1/4 teaspoon salt

Beat butter until soft. Add sugar and extract. Beat until smooth. Stir salt into flour and mix well, then add flour and salt mixture to first mixture.
Press dough evenly into a round cake pan. Score into wedges (or petticoat tails) with a fork. Do not cut straight through the dough – score only 3/4 way through. Decorate lightly with patterns and frills if desired.

Bake in 375-degree oven 25 minutes. Cut along markings while still hot. Cool in pan, then turn out and sprinkle with a light dusting of confectioner’s sugar if serving right away, or store in an airtight tin.

GERMAN POTATO SALAD

3 slices bacon
1 medium onion
1 teaspoon flour
1/2 cup water
1/4 cup cider vinegar
1 tablespoon sugar
1 tablespoon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
5 cups cooked potatoes, sliced
1/4 cup chopped celery
2 tablespoons fresh parsley, chopped

Sauté bacon until crisp. Sauté onion in bacon drippings until translucent. Add flour, stir until smooth and add water. Stir until thick. Add remaining ingredients. Serve immediately.
Serves 8.

SCOTTISH MILK SCONES

2 oz. butter
1 egg
1/2 pt. buttermilk
1 tsp. sugar
1/2 tsp. salt
1 lb. self-rising flour

Melt butter, beat egg, add both to buttermilk. Mix well together. Add dry ingredients. Mix to soft dough. Turn out on floured surface. Knead lightly. Cut off pieces of dough and flatten by hand. Prick with fork. Bake at 400 degrees 10 to 15 minutes.
NOTE: Knead dough as little as possible

GERMAN CHEESE CAKE

1 16 oz small curd cottage cheese
2 8 oz pkg cream cheese, softened
1 1/2 cups sugar
4 eggs, beaten
1/4 cup cornstarch
2 tablespoons lemon juice
1 tablespoon vanilla extract
1/2 cup butter, melted
12 oz. sour cream
graham cracker crumbs (for crust)

Butter a 10-inch springform pan well. Dust bottoms and side with graham cracker crumbs liberally. In a food processor or in the bowl of an electric mixer using the paddle attachment, mix cottage cheese and cream cheese on slow speed until smooth. Beat in sour cream.
On high speed, gradually add sugar and eggs for just a few seconds. Turn speed to low. Add cornstarch, lemon juice, vanilla extract and melted butter.

Pour into prepared spingform pan.

Bake at 325°F until firm around the edges, about 60-70 minutes.

Turn oven off. Allow cheesecake to remain in oven with door closed for 2 hours.

Cool on wire rack. Remove from pan and store in refrigerator. Can be frozen

Related Posts

• Polish Food Recipes
• Welsh Food Recipes
• Southern Food Recipes
• Portuguese Food Recipes
• Ukrainian Food Recipes
• Swiss Food Recipes
• Thai Food Recipes
• Southwestern Food Recipes
• Syrian Food Recipes
• Turkish Food Recipes