Archive for the ‘Main Courses’ Category


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.

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.

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