Scottish Food

Scottish Food

Scottish Breakfast

HaggisIngredients:

Set of sheep’s heart, lungs and liver

One beef bung

3 cups finely chopped suet

One cup medium ground oatmeal

2 medium onions, finely chopped

One cup beef stock

One teaspoon salt

½ teaspoon pepper

One teaspoon nutmeg

½ teaspoon mace

Vegetarian Haggis

Haggis served at Burns Night

Fair fa’ yer honest, sonsie face,

Great chieftain o’ the pudden race!

Robert Burns, Address to the Haggies

Robert Burns

Burns Supper

“Foreigners cannot enjoy our food, I suppose, any more

than we can enjoy theirs. It is not strange; for tastes are

made, not born. I might glorify my bill of fare until I was tired;

but after all, the Scotchman would shake his head and say, 'Where's your haggis?' and the

Fijan would sigh and say, 'Where's your missionary?'”

Mark Twain (Samuel Langhorne Clemens) 1835-1910

Scottish salmon

Lemon Butter Baked Salmon,

Tagliatelle and Parsley

Ingredients:

(Serves 4)

50g butter

Finely grated rind and juice of one lemon

Freshly ground sea salt and freshly ground black pepper

4 x 175g salmon fillets, skinned

350g dried tagliatelle

4 tablespoons chopped fresh parsley

Grilled Scottish Salmon and Cherry Tomato Bruschetta

How high can a salmon jump?

The highest jump a salmon has been known to make in Scotland is a vertical one of 12ft (3.7m) at the Orrin Falls in Ross-shire. The height a

salmon can achieve depends upon the relative depth of the water at the foot of the fall and the position of what is referred to in engineering

terms as the "standing wave" or hydraulic jump.

Scottish BeefIngredients:

6 x 8oz (225g) Fillet Steaks 500g (One pound) Wild Mushrooms Handful Tarragon leaves - remove stalks 8 - 10 medium Potatoes 1 bunch Asparagus 1 bunch Green Beans Mange Tout & Sugar Snaps - quantity as desired 4 Red Peppers 1 Shallot 1 clove Garlic Vegetable Stock 1 sprig Thyme (stalks removed) Butter Olive Oil Seasoning

Scottish Beef Fillet with Wild Mushroom & Tarragon Mash, Green Vegetables & Roasted

Red Pepper Sauce

Aged Fillet of Scottish Beef

Black BunIngredients for Pastry Case:

12 oz plain flour (3 cups) 3 oz lard (6 tablespoons) 3 oz butter or margarine (6 tablespoons) (Note that if you don't want to use lard, increase the butter/margarine by an equivalent amount) Pinch of salt Half teaspoon baking powder Cold water

Ingredients for Filling: 1 lb seedless raisins (2¾ cups) 1 lb cleaned currants (2¾ cups 2 oz chopped, blanched almonds (Third of a cup) 2 oz chopped mixed peel (¼ cup) 6 oz plain flour (1½ cups) 3 oz soft brown sugar (Third of a cup)

One level teaspoon ground allspice Half level teaspoon each of ground ginger, ground cinnamon, baking powder Generous pinch of black pepper One tablespoon brandy One large, beaten egg Milk to moisten

Everything I eat has been proved by

some doctoror other to be a

deadly poison, and everything

I don't eat has been proved to be

indispensable for life.

But I go marching on.“

George Bernard Shaw

The End