Traditional Scottish Recipes
Scotch Broth Soup Recipe
Traditionally Scotch Broth is a bit of everything thrown into the pot and is quite a filling soup. In olden days Scots would eat this as a main meal. In modern times many Scottish households still serve Scotch Broth as a main meal rather than a starter soup. Ingredients can be substituted depending on your own tastes. It's best made the day before to allow the full flavour to soak through. We make a huge pot of it and boil it up each day, adding more tatties and water as needed. It is very warming when eaten during the winter and is popular on New Year’s Day.
Scotch Broth Soup Ingredients:
1kg neck of mutton or lamb ( or chicken) or any other meat that you like
75g pearl barley
1 large onion
75g split peas or fresh peas
1 large leek
3 wee neeps (turnip)
water depending on thickness required - try 2.5 litres
2 tablespoons of freshly chopped parsley
salt and pepper
small cabbage (optional)
Scotch Broth Soup Cooking Directions:
1. Pre soak the barley and split peas
2. Chop all the vegetables
3. Melt a wee bit of lard/cooking oil and add the chopped onion. Once softened add the water and meat (you can just add stock rather than boil meat) and boil, skimming off any fatty deposits from the top.
4. After boiling for about half an hour add the barley and peas and simmer for another 30 minutes.
5. Add the remaining vegetables.
6. If used, remove the bone and strip off the meat and return this to the pot.
7. Give the dog the bone once it's cooled!
8. Add parsley before serving. Great with warmed bread rolls.
9. If making a big pot full it'll keep out provided you boil and stir each day.
Spicy Red Lentil Soup Recipe
Spicy Red Lentil Soup Ingredients:
1 medium sized onion
3 medium carrots and potatoes
1 red pepper
125g red lentils (soak for 1 hour prior to cooking)
1 teaspoon of paprika
1 teaspoon of turmeric
A pinch of cinnamon
A pinch of cayenne pepper
A 400g can of tomatoes
750ml of water or vegetable stock
1 teaspoon of basil
1 bay leaf
Salt and pepper
Spicy Red Lentil Soup Cooking Directions:
1. Chop the vegetables finely.
2. Heat 1 teaspoon of oil and fry spices.
3. Add vegetables and lentils and stir and coat vegetables with spices. Cook for about 5 minutes.
4. Cut up tomatoes, put them in a measuring jug and add enough water or stock to make 1.2 litres.
5. Add this with basil and bay leaf to pan of vegetables. Bring to the boil and simmer for 40 minutes or until the lentils are cooked.
6. Add salt and pepper to taste. Add more water or stock if necessary.
Salmon Potato and Pasta Broth Recipe
Salmon Potato and Pasta Broth Ingredients:
600g salmon fillets, roughly cut
350g potatoes, cut into wee cubes
150g baby spinach
1.3 litres vegetable stock
1 finely chopped chilli
1 chopped onion
2 finely chopped garlic cloves
200g thin macaroni
1 tablespoon olive oil
Salmon Potato and Pasta Broth
1. In a large pan heat the oil and add the onion and cook for 1-2 minutes. Add the garlic, tatties and the chilli. Stir and add the vegetable stock.
2. Simmer until the tatties are almost soft.
3. In a separate pan fully cook the macaroni in boiling water then drain the water.
4. Add the spinach and cooked macaroni to the macaroni pan and mix well. Add this mixture to the tatties and vegetables, then stir in the salmon pieces.
5. Simmer for about 5 minutes or until the salmon is cooked.
6. Serve - delicious with warmed rolls and butter.
Left over Beef diced up
4 large Tatties partially boiled and sliced
1 thinly sliced onion
1 tablespoon of dripping from the cooked beef
A wee bit of beef stock
Salt and Pepper
Stovies Cooking Directions:
1. Add a wee bit of lard to a pot and gently cook the onions until soft. Add the beef (chicken/lamb can be used if prefered). Add salt and pepper.
2. Cover with tattie slices and cover with the stock depending on how moist you prefer the meal. We add a wee bit and top up as required.
3. Simmer on the hob for about an hour or cook in the oven at 190c for about 50 minutes.
4. Serve piping hot with oatcakes, beetroot and skirlie.
50g of butter or dripping
1 onion - finely chopped
Salt and pepper
Big spoon to shovel it in with!
Skirlie Cooking Directions:
1. Melt the butter in a pan and add the onion, frying gently to soften.
2. Stir in the oatmeal, season and cook gently for 10 minutes.
3. Serve with Stovies
Skirlie , it's really a side dish or a stuffing - but I could eat tonnes of the stuff! It's great to use as chicken/turkey stuffing and tastes even yummier when it soaks up the bird's juices. Skirlie is also a great addition to mince and tatties or stovies. The name comes from the way it's cooked - skirled in the pan. It is also called Scottish stuffing.
Ingredients For Chicken Casserole:
1 finely chopped onion
125g sliced mushrooms
2 finely chopped celery sticks
400g tin of tomatoes
4 chicken joints
225g long grain brown or white rice
1 teaspoon of sugar
1 teaspoon mixed herbs
Cooking Directions For Chicken Casserole:
1. Melt the butter in a pan and then brown the chicken pieces. Drain off the fat and place the chicken into a casserole dish.
2. Fry the onion, rice and celery for about 4 minutes then add the tomatoes, stock, sugar and the herbs. Bring to the boil whilst stirring.
3. Pour the mixture over the chicken, cover the casserole dish and cook at 400f, 200c or gas mark 6 for about an hour.
4. Heat the remaining butter and fry the mushrooms for 2 minutes before adding to the casserole.
Rowies Recipe ( They are also known as morning rolls )
Ingredients For Aberdeen Butteries:
1 tablespoon soft brown sugar
2 teaspoons of dried yeast
450ml warm water
Pinch of salt
Baking Directions For Aberdeen Butteries:
1. Make a paste from the yeast, sugar and a wee bit of the warm water and set aside.
2. Mix the flour and the salt together. Once the yeast has bubbled up add this and mix well to a dough and leave to rise.
3. Cream the butter and lard and divide into three portions.
4. Once the dough has doubled in size give it a good knead then roll into a rectangle about 1cm thick.
5. Then spread one portion of the butter mixture over two thirds of the dough.
6. Fold the remining third of the dough over onto the butter mixture and fold the other bit over - giving three layers. Roll this back to the original size.
7. Allow to cool for 40 minutes.
8. Repeat stages 5-7 twice more.
9. Cut the dough into 16 pieces and shape each to a rough circle and place on baking trays.
10. Set aside to rise for about 45 minutes then bake at 200c for 15 minutes.
Aberdeen Butteries are named after their high lard content. They are also known as morning rolls and rowies and are a traditional Aberdeen roll. The best way to describe their look and taste is a saltier, flatter and greasier Croissant. Which doesnae sound nice, but these are really delicious and filling for breakfast. They can be eaten cold and as an on the go breakfast can be toasted, buttered and with strawberry jam, Great with a mug of tea.
Andrew's Day and Burn's Night.
1 sheep's stomach bag
1 sheep's pluck - liver, lungs and heart
250g beef Suet
salt and black pepper
a pinch of cayenne
150mls of stock/gravy
Haggis Cooking Directions:
1. Clean the stomach bag thoroughly and soak overnight. In the morning turn it inside out.
2. Wash the pluck and boil for 1.5 hours, ensuring the windpipe hangs over the pot allowing drainage of the impurities.
3. Mince the heart and lungs and grate half the liver.
4. Chop up the onions and suet.
5. Warm the oatmeal in the oven.
6. Mix all the above together and season with the salt and pepper. Then add the cayenne.
7. Pour over enough of the pluck boiled water to make the mixture watery.
8. Fill the bag with the mixture until it's half full.
9. Press out the air and sew the bag up.
10. Boil for 3 hours (you may need to [bleep] the bag with a wee needle if it looks like blowing up!) without the lid on.
11. Serve with neeps and tatties.
2 lamb kidneys
350g lamb shoulder
125g beef suet
250g beef liver
1 cup of oatmeal
1 cup of stock (tastier if you reserve this from when you boil the meat)
2 pureed onions
salt and pepper
1. Boil the meat for about an hour and allow to cool. Then chop the meats into wee pieces but grate the liver.
2. Toast the oatmeal in the oven in a shallow dish and shake occasionally.
3. Mix all the ingredients together.
4. Pop into a well greased glass bowl and cover with several layers of foil and steam in a pan of boiling water for two hours.
5. Serve with neeps and tatties.
Haggis is traditionally made with a sheep's stomach which has been stuffed with the offal of the sheep, the heart, lungs and liver. Other traditional ingredients include suet, oatmeal and seasonings. Scottish butchers vary their ingredients and often add a secret ingredient. Many now make vegetarian haggis and it is even possible to buy tinned haggis. Some haggis are now encased in man made casings rather than the traditional sheep's stomach.
You can also get a fillet of chicken breast and stuff with haggis which may have been soaked in malt whisky
Scottish Tablet Recipe (also called Scottish Toffee) But well worth it:
1 teacup of milk
Large tin of condensed milk
900g of sugar
100g of butter
Tablet Cooking Directions:
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 (chair and book optional!)
4. Remove from the heat and beat 60 times with a wooden spoon. Put a wee bit on a plate and if it sets then it's ready to be put onto the shallow trays.
5. Score the tablet surface marking into squares and allow to set and get cold.
6. Best washed down with Irn Bru! Traditional Soft Drink also Known as the other National Drink but alcohol Free just like Coca Cola or Lemonade
Coconut Ice Recipe
How To Make Coconut Ice
Ingredients For Coconut Ice:
340g desiccated coconut
340g icing sugar
400g tin of condensed milk
Optional food colouring
Cooking Directions For Coconut Ice:
1. Place the condensed milk into a bowl and add the icing sugar. Beat well then mix in the desiccated coconut. The mixture will get firm and difficult to stir but persevere until everything is all combined.
2. Divide the mixture into two (add optional food colourings to each) and spread into an 8inch square tin giving two coloured layers and allow to set overnight (time for a wee dram!)
3. Cut into small cubes and spread on a sheet of greaseproof paper to dry slightly.
4. Enjoy and remember to share with the wee bairns or Kids
Add edible colourings for a festive or seasonal variety - black and orange at Halloween, blue and white on St.Andrew's Day, or red and pink at Valentine's.
Oat Cookies Recipe
Ingredients For Oat Cookies makes 18
100g soft margarine
50g caster sugar
125g self-raising flour
25g rolled oats
Cooking Directions For Oat Cookies:
1. Cream the margarine and sugar together. Gradually work in the flour.
2. Form into balls about 1inch square and toss in the oats
3. Place on a greased baking sheet and flatten slightly with a fork.
4. Bake at 180c 350f or gas mark 4 for 15 minutes.
Replace sugar with 50g of grated cheese and add salt and pepper for cheese cookies.
Replace 15g flour with 25g of drinking chocolate and omit the oats for chocolate cookies.
Omit the oats and add 1 teaspoon of cinnamon to the flour for a delicious spicy cookie.
Pancakes aren't just for pancake day!!! They are delicious as a snack or for a leisurely breakfast
100g plain flour
Pinch of salt
Cooking Directions For Pancakes:
1. Combine the flour with the salt in a bowl and make a wee well in the centre of the bowl and add the egg.
2. Whisk/stir well whilst adding the milk. Pour the mixture into a jug.
3. Heat a wee bit of oil in a frying pan, ensuring it cover all areas of the pan. Pour some mixture into the pan (be heavy handed if, like me, you love thick pancakes), ensuring it's spread evenly.
4. Cook until one side is a nice golden brown colour and turn over to cook the other side - loons should attempt to flip this over as high as possible to impress the lassies!
5. Cook until the other side is golden brown colour and serve with lemon juice, sprinkled sugar, maple syrup or a favourite topping.
Kedgeree was introduced to India by Scottish soldiers serving in India Kedgeree is often thought to be an Indian dish but it is in Fact Scottish
Ingredients For Kedgeree:
2 smoked haddocks (need to crumble it)
salt and pepper
2 teaspoons of tomato ketchup
4 hard boiled egg
pinch of cayenne or 1 teaspoon of curry powder
1 small chopped onion
750mls chicken stock
1 bay leaf
Cooking Directions For Kedgeree:
1. Melt the butter in a saucepan and add the onion.
2. Stir in the rice to coat it.
3. Add the chicken stock and bay leaf and bring to the boil.
4. Cook at 180c for 20 minutes or until the rice has absorbed the chicken stock. Poach the haddocks in the milk for 5 minutes whilst the rice is cooking.
5. Break up the fish and add to the cooked rice along with the other ingredients
6. Add the cayenne/curry powder.
Edited by cheyenne 09, 23 February 2007 - 05:11 PM.