CULLEN SKINK

admin on January 13, 2010 in Soups | 53 Comments »

large smoked haddock (weighing around 2 lb)
1 medium onion, finely chopped.
1½ pints (900ml) milk
2 tablespoons butter
8 oz mashed potato
Salt and pepper
1 bay leaf

Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once. Take the haddock from the pan and remove the skin and bones. Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper. Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish. Add the milk to the fish stock and bring back to the boil. Add enough mashed potato to create the consistency you prefer (don’t be afraid to make it rich and thick!). Add the fish and reheat. Check for seasoning. Just before serving, add the butter in small pieces so that it .
Serve with chopped parsley on top,

COCK-A-LEEKIE

admin on January 13, 2010 in Soups | 121 Comments »

1 boiling chickenl, about 4lb, including legs and wings
1lb leeks (about 12) cleaned and cut into 1-inch pieces
4 pints stock or water
1oz long grained rice
4oz cooked, stoned prunes
One teaspoon brown sugar
Salt and pepper
Garni of bay leaf, parsley, thyme
Some recipes also have 3 chopped rashers of streaky bacon

Put the chicken and bacon in a large saucepan and cover with water. Bring to the boil and remove any scum. Add three-quarters of the leeks, (green as well as white sections), herbs (tied together in a bundle), salt and pepper and return to the boil. Simmer gently for 2-3 hours, adding more water if necessary.

remove the chicken.  and chop into pieces and add to the soupAdd the rice and drained prunes and the remaining leeks and simmer for another 30 minutes. Check for flavour and serve with a little chopped parsley

SKIRLIE

admin on January 13, 2010 in Main Courses | 157 Comments »

50g of butter or dripping
1 onion – finely chopped
175g oatmeal
Salt and pepper

Melt the butter in a pan and add the onion, frying gently to soften.

Stir in the oatmeal, season and cook gently for 10 minutes.

2 lb minced Beef
2 lb minced Pork
3 Cups Fine Bread Crumbs
2 teaspoon Pepper
2 teaspoon Nutmeg
3 teaspoon Coriander
3 teaspoon Salt
1 Cup of water.

Mix really well by hand then place in an oblong pan about 10″ x 4″ x 3″. You might need two pans. Place in the freezer for a little while till it’s just starting to set. Remove it and cut them to the thickness you like and put them into freezer bags and put them back in the freezer. When required, defrost and fry in a little fat or oil until brown and cooked through.

SCOTCH PIES

admin on January 13, 2010 in Main Courses | 227 Comments »

PASTRY:

Lard 4oz
Hot water 1/2pint
Plain flour 1lb
Salt
Milk – a little, to glaze

FILLING
Lean minced lamb 1lb
Onion – 1 small, finely chopped
Ground mace or nutmeg – pinch
Worcestershire sauce – dash
Salt and pepper
gravy – 4 tbsp

Prepare the mince and onion, then add the spice and Worcestershire sauce, season it well and reserve.

Put the fat and water into a saucepan and bring to the boil. Sift the flour and salt into a basin, make a well in the centre and pour the hot liquid into this and mix quickly with a spatula until cool enough to handle, then form into a ball. This must be done quickly before the fat hardens.

Put on to a floured surface and pat flat. Divide it in four and keep the rest warm, then roll out three-quarters into a circle, putting a jar about three inches wide Mould the pastry around the jar and when it stands remove the jar and do the three others the same way. Roll out the remaining pastry and cut out the lids.

Fill up the pastry cases with the meat mixture and add a little gravy or stock to each pie. Dampen the edges and put the lids on, making a small slit in the centre of each and brushing the top and sides with a little milk. Bake on a baking sheet at 130 °C / 250 °F / Gas ½ for about 45 minutes.

STOVIES

admin on January 13, 2010 in Main Courses | 79 Comments »

4 oz cold, diced lamb 0r beef

1lb potatoes, peeled and sliced
1 large onion, very thinly sliced.
1 level tablespoon dripping
Salt and pepper nutmeg
Chopped parsley Stock or water

Melt the dripping in a large pan add a layer of sliced potatoes, then a layer of onion and next a layer of meat. Add enough stock or water to cover
Then repeat the layers once again and season the dish thoroughly – in addition to salt and plenty pepper, add some nutmeg
Cover and cook over a low to moderate heat for about 30 minutes or until the potatoes are tender and the liquid is absorbed. Serve with a sprinkling of chopped parsley

2 large skinless chicken breasts

3oz haggis
6 rashers back bacon, smoked or unsmoked
3tbls melted butter

salt & pepper

Place the chicken breasts on a board and with a sharp knife, cut along the length to make a pocket in each breast. stuff the haggis into each breast Wrap the chicken breasts in bacon, covering as much of the chicken as possible.

Brush with melted butter and season.

Wrap in tin foil and bake in the oven at 200C for 30 mins. After 25 mins open the tin foil to let the bacon crisp up

1/2 pint of chicken stock

3 tablespoons of whisky

1 tablespoon dijon mustard

1/4 pint double cream

1 knob of butter

Mix the whisky  with the stock, and bring to the boil.
Reduce by half.

Add the cream and the mustard,then the butter

CLAPSHOT

admin on January 13, 2010 in Main Courses | 68 Comments »

1 lb boiled potatoes
1 lb boiled turnip
2 tbsp chopped chives
Salt and pepper
2 oz butter

Mash the Potatoes and Turnip together while still hot.
Mix in the butter, chives,
Season well with salt and pepper.

VENISON STEW

admin on January 13, 2010 in Main Courses | 95 Comments »

6lb haunch of venison
8oz bacon lardons
2 oz butter
2 tbs olive oil
salt and pepper to taste

1 bottle of red wine
4 tbs olive oil
2 carrots finely chopped
4 shallots, peeled and finely chopped
8 black peppercorns
couple sprigs fresh rosemary
1 bay leaf

slowly cook the carrots and shallots in a large pot till soft
add the rest of the ingredients
put the venison in and leave to marinade at least 12 hours
turning now and again

After 12 hours remove meat and dry on kitchen roll.
place oil and butter into large oven-proof dish with a lid
brown the bacon lardoons
Add meat and brown on all sides
boil the marinade until reduced by half strain and pour over the meat
cook in the oven 170 c/375 f 25 minutes per 1lb