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Traditional Scottish Recipes

Aftershock

Ingredients:

5 cl Drambuie
5 cl Malibu rum
5 cl Cherry brandy
10 cl Lemonade
Just pour the ingredients into a glass and stir.

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Arran Potato Salad

Although Ayrshire is traditionally the county where the best potatoes are grown, Arran Chief is a particularly good, waxy variety, ideal for salads. Of course, you can use any available variety which produces a firm, waxy texture when cooked.

Ingredients:

10 waxy potatoes, diced
4 ounces (100g) shelled fresh peas (or frozen peas)
4 ounces cooked beetroot (red beets) diced
Salt and freshly ground black pepper
Two teaspoons chopped onion
One teaspoon chopped fresh parsley
Four tablespoons (60ml) salad dressing or salad cream
Fresh parsley to garnish

Method:

Boil the potatoes in salted water for ten minutes or until tender. Drain and pat dry. Cook the peas separately for about five minutes or until tender and then drain.

While the vegetables are still warm, mix together and stir in the chopped parsley and onion and season with salt and pepper to taste.

Fold in the salad dressing (or salad cream) to moisten, and garnish with sprigs of fresh parsley.

Black Tartan

Ingredients:

100 ml Southern Comfort
100 ml Drambuie
500 ml Guinness stout
Add Southern Comfort and then Drambuie in a large goblet. Top up with draught or chilled Guinness.

Beef in Claret

Historically, there has been a long "French Connection" between Scotland and France. As a result, there has always been a fair amount of gastronomic interplay between the two countries. In particular, French wine, especially claret, was imported and used in cooking as well as being consumed in large quantities. Here is a recipe combining home produced beef with French claret.

Ingredients for the trimmings:

5 oz (150g) lean bacon
6 to 8 small, young onions
14oz (400g or two cups) chopped button mushrooms

Ingredients for the meat:

3lb (1½ kg or six cups) stewing steak
4 tablespoons oil
5 cloves of garlic, crushed
2 tablespoons flour
1 bottle of fruity young claret (Burgundy or Beaujolais)
Salt and freshly milled black pepper
1 teaspoon sugar
Bunch of fresh herbs

Method:

Cook the bacon in a frying pan until it is lightly brown. Add the onions and cook uncovered for roughly ten minutes. Then add the mushrooms, stir, cover and cook gently for a further ten minutes.

Preheat the oven to 300F/150C/Gas Mark 2

Cut the stewing steak into cubes roughly 1½" (4cm) square. Heat the oil in a frying pan and brown the cubes of meat. Place in acasserole, add the garlic and sprinkle the flour over the meat. Place in the oven uncovered for 15 minutes to continue the browning process. Stir from time to time.

Add wine, light seasoning and herbs. Cover and simmer for 3 hours or until the meat is tender. Remove from the oven and stir in the trimmings. Heat for a further five minutes and serve with boiled potatoes sprinkled with chopped parsley. If you have another bottle of Burgundy or Beaujolais to drink with the meal - so much the better!

Cloutie Dumpling

Sometimes spelt "Clootie" it gets its name from the "clout" or cloth in which it was traditionally boiled. This is a favourite at Christmas time and there have been many variations over the years as cooks have experimented. You may be glad to know that it doesn't have to be made in a "clout"!

After the first recipe below, there is another Cloutie Dumpling recipe - this time a tried and tested one from "Granny Geal" - provided on the Scottish Culture Forum!

Ingredients:

4 oz shredded suet or margarine (marge makes a lighter dumpling)
8 oz (2½ cups) flour
4 oz oatmeal
3 oz sugar
Rounded teaspoon baking powder
8 oz mixed currants/sultanas/chopped raisins
One or 1½ teaspoon each of ground cinnamon and mixed spice
One teaspoon golden syrup (light corn syrup is the closest in N America)
2 eggs, beaten
3/4 tablespoons buttermilk

Method:

Sift the flour and rub in the fat (suet or margarine) in a large mixing bowl. Add all the other dry ingredients and mix with a wooden spoon. Make a well in the centre and add the syrup and eggs and mix well. Add enough buttermilk to make a soft but firm batter.

At Christmas, cooks often wrapped small coins (in the old days a silver three-penny piece was popular) in greaseproof paper and placed them in the dumpling. If you do add coins, warn those eating the dumpling later so as to avoid broken teeth!

You now have a choice of container. The traditional way was with a cloth. Dip it first in boiling water and flour it well before adding the mixture. Tie the top, making sure there is enough room for expansion. Place a saucer or plate in the bottom of a saucepan and stand the dumpling in the cloth on top. Cover with boiling water and cook for 2½ to 3 hours.

Alternatively, you can use an 8-cup basin or pudding steamer which has been lightly greased with melted butter. Allow a one inch space at the top (even if this means throwing away some of the mixture - you need the saoce for expansion). Cover the steamer or basin with a greased sheet of foil and pour boiling water into the steamer until it comes two-thirds up the side. Boil for 3 hours.

Turn out the dumpling and either serve hot with custard or cold with cream.

Cullen Skink

The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire. "Skink" is a soup made originally from a shin of beef. But in this case, the main ingredient is smoked haddock.

Ingredients:

A 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
Chopped parsley
Water
Triangles of toast (as an accompaniment)

Method

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 runs through the soup.

Serve with chopped parsley on top, accompanied by triangles of toast.

Cranachan

This is a popular Scottish dessert and there are many variations and names such as Cream Crowdie.

Cranachan Ingredients:

3 oz (half cup) pinhead or coarse oatmeal
Half pint double cream
1 tablespoon Drambuie (optional)

Method:

Toast the oatmeal in a frying pan on a high heat until lightly brown. Whisk the cream into a soft consistency and mix in the oatmeal and Drambuie (alternatively, use a few drops vanilla essence or other flavouring of your choice). Serve in tall glasses.

A popular variation is to mix in 6oz (one and a half cups) of fresh raspberries. Or use vanilla ice cream instead of cream.

Cumulus #1

Ingredients:

3 cl Drambuie
1.5 cl Tia maria
1 cl Cream
1 Egg yolk
2 teaspoons sugar
Shake well with ice. Serve in frosted glass and sprinkle with powdered coffee or nutmeg.

Dancing Leprechaun

Ingredients:

1 1/2 oz Irish whisky
3/4 oz Drambuie
3/4 oz Lemon juice
Ginger ale
Twist of Lemon peel
Shake with ice. Strain into glass with ice cubes. Add a twist of lemon.

Drambuie Cocktails

Some people might say that Drambuie on its own is the perfect drink but others feel it necessary to add other flavours to the recipe (said to have given by Bonnie Prince Charlie to members of the Mackinnon clan who helped him to escape after the defeat at Culloden in 1746). So here are a number of cocktails which include Drambuie.

Don't be too concerned about "centilitres" or "millilitres" or "tablespoons" - just use the same measures for each liquid ingredient.

Drop Scones/Scotch Pancakes

There are many traditional Scottish recipes which are well worth trying out. Here is one which even children can make!

Ingredients:

oz plain flour
salt
level teaspoon of cream of tartar
level teaspoon of bicarbonate of soda
5 teaspoons of caster sugar
standard egg
a quarter pint of milk.

Method:

Heat a girdle or heavy based frying pan and lightly grease. Sift flour, salt, cream of tartar and bicarbonate of soda together and mix in the caster sugar. Create a well in the centre and add the egg and some of the milk. Slowly mix the flour into the egg and milk, adding more milk as you go, until you have a mixture which has the consistency of thick batter.

Drop a small amount of batter onto the greased girdle or pan - bubbles should rise to the top in a few seconds, if it is the right temperature. Drop in enough mixture to make individual small scones. When the underside is brown (and bubbles are bursting on the top) turn over and cook the other side. You may need to regrease the pan after each batch.

Serve warm with butter and honey or jam/jelly. Or try buttering them and sprinkling with light brown sugar!

Haggis

It is a shame that the "Great chieftain o' the puddin' race" should be regarded (by some) with such a mixture of horror and humour. The vision of sheep's stomachs and other intestines seems to put some people off, but it has long been a traditional way of using up parts of the animal which otherwise might go to waste. Made properly, it is a tasty, wholesome dish, with every chef creating his or her own recipe to get the flavour and texture (dry or moist) that suits them. Personally, I like a haggis which is spicy from pepper and herbs, with a lingering flavour on the palate after it has been consumed.

One cookery book I came across suggested that the best way to get haggis was to buy it in the butcher's shop! Certainly, these days haggis can even be ordered online (see the Rampant Scotland Food Links). Finding a butcher who can supply sheep's heart, lungs and liver may not be easy although nowadays beef bung (intestine) is used instead of sheep's stomach. Since this is used also to make European sausage, they are out there for other nationalities as well.

Ingredients:

Set of sheep's heart, lungs and liver (cleaned by a butcher)
One beef bung
3 cups finely chopped suet
One cup medium ground oatmeal
Two medium onions, finely chopped
One cup beef stock
One teaspoon salt
½ teaspoon pepper
One teaspoon nutmeg
½ teaspoon mace

Method:

Trim off any excess fat and sinew from the sheep's intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool.

Some chefs toast the oatmeal in an oven until it is thoroughly dried out (but not browned or burnt!)

Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string.

Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure.

Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin.

Serve hot with "champit tatties and bashit neeps" (mashed/creamed potato and turnip/swede). For added flavour, you can add some nutmeg to the potatoes and allspice to the turnip/swede. Some people like to pour a little whisky over their haggis - Drambuie is even better! Don't go overboard on this or you'll make the hggis cold.

Herring in Oatmeal

Combining two items which formed a staple of Scottish diet over many centuries, herring coated in oatmeal is a tasty, nourishing dish.

Ingredients:

Allow 2 herrings per person
Coarse oatmeal
Salt and pepper
Dripping or cooking oil

Method:

Depending on how your fishmonger supplies the herring, you may have to remove the bones yourself - cut along the underside of the herring, lay it on a table, cut side down and hit across the backbone in a few places with a rolling pin or your hand. Remove the backbone and as many of the smaller bones as possible. Scrape the scales from the fish with a knife, remove heads and tails.

Sprinkle with salt and pepper and either toss them in a plastic bag with plenty of oatmeal or put the fish on a plate and coat them with oatmeal - you may have to press the oatmeal into the fish to ensure it is fully covered. Fry in meat dripping or cooking oil - put them in with the skin side upwards first. Fry until lightly brown, turn and cook the other side. It should take 5/7 minutes. Drain the fish on kitchen paper (paper towels).

Modern books suggest serving with lemon and parsley - old Scots would not have known such refinements!

Forfar Bridies

These are said to have been made by a travelling food seller, Maggie Bridie of Glamis (in the days when the county of Angus was called Forfarshire). They were mentioned by J M Barrie (author of Peter Pan) who was born in Kirriemuir in that county. The original recipe used suet but since that is not always to everyone's taste, you can use butter or margarine.

Ingredients (for six bridies):

1½ lbs (700g) boneless, lean rump steak. Lean minced beef can also be used.
2 oz (2 rounded tablespoons) suet or butter or margarine
1 (or 2) onion, chopped finely
1 teaspoon dry mustard powder
Quarter cup rich beef stock
Salt and pepper to taste
1½ lbs flaky pastry (home made or from a pastry mix packet)

Method:

Remove any fat or gristle from the meat and beat with a meat bat or rolling pin. Cut into half-inch (1cm) pieces and place in a medium bowl. Add the salt/pepper, mustard, chopped onion, suet (or butter/margarine) and stock and mix well.

Prepare the pastry and divide the pastry and meat mixture into six equal portions. Roll each pastry portion into a circle about six inches in diameter and about quarter of an inch thick and place a portion of the mixture in the centre. Leave an edge of pastry showing all round. Brush the outer edge of half the pastry circle with water and fold over. Crimp the edges together well. The crimped edges should be at the top of each bridie. Make a small slit in the top (to let out any steam). Brush a 12 inch square (or equivalent area) baking tray with oil and place the bridies in this, ensuring that they are not touching.

Place in a pre-heated oven at 450F/230C/gas mark 8 for 15 minutes then reduce the temperature to 350F/180C/gas mark 4 and cook for another 45/55 minutes. They should be golden brown and if they are getting too dark, cover with greaseproof paper (vegetable parchment).

Finnan Haddie

There are references to smoked fish in Scotland going back to the 16th century. James Boswell wrote about them in the 18th century, mentioning that Scottish smoked fish could be obtained in London. But these were heavily smoked (as a preservative) and a bit tough. In the late 19th century, as fast transportation by train became available, the Aberdeen fishing village of Findon (pronounced locally as "Finnan") began producing lightly smoked and delicately flavoured haddock (haddies) which were of a much finer texture.

They were an immediate success and variations on these tasty fish have become very popular. They can be simply grilled with butter but here is a recipe with milk and onions which turns them into a delicately flavoured fish stew. The quantities are sufficient for four people.

Ingredients:

One pound (500g) smoked haddock
One large onion, thinly sliced
14oz (400ml or one and two thirds of a cup) milk
½ teaspoon cracked pepper
1½ teaspoons mustard powder
1oz (30g or ¼ stick) butter, softened
2 teaspoons plain flour
1 finely chopped spring onion
Some finely chopped parsley

Method:

Place the thinly sliced onion in the base of a large pan. Cut the smoked haddock into pieces about ½" to an inch (2cm) wide and spread over the onion.

Mix the milk, pepper and mustard and pour over the fish. Bring to the boil slowly, reduce the heat to low and simmer covered for five minutes. Then uncover and simmer for another five minutes.

Remove the fish from the pan with a slotted spoon to allow the juices to run off and place in a warm serving dish. Continue to simmer the mixture in the pan for another five minutes, stirring frequently.

Mix the warm butter and flour and add to the pan along with the finely chopped spring onion. Stir over a low heat until the mixture comes to a slow boil and thickens slightly. Pour over the fish and serve with some finely chopped parsley.

Gingerbread

This is another popular cake which is found in tearooms across Scotland. This particular version makes a very moist version.

Ingredients:

4oz (100g or 1 stick) margarine
4 0z (100g or half cup) soft brown sugar
1 tablespoon treacle (molasses)
6oz (150g or 1½ cups) plain flour
2oz (50g or half cup) oatmeal
1oz (25g or quarter cup) bran
3 level teaspoons of ground ginger
1 level teaspoon mixed spice (allspice)
1 level teapspoon bicarbonate of soda (baking soda)
2 eggs
2 fluid ounces (50ml or quarter cup) milk
4 fluid ounces (100ml or half cup) orange juice

Method:

Preheat the oven to 160C/320F/Gas Mark 3 (reduce the temperature by 10C or eqiuvalent if a fan assisted oven). Mix the flour, bran, spices and soda together in a bowl. Put the milk and orange juice in another container and lightly beat in the eggs. Put the margarine, sugar and treacle/molasses in a saucepan on a low heat and stir until the sugar has dissolved. Remove from the heat and stir in the dry ingredients and then add the eggs/milk/juice mixture.

Pour the mixture into a 2lb loaf tin lined with baking parchment and bake for around 40 minutes. Alternatively, if you want to make iced gingerbread squares, put the mixture in a 9" (23cm) square, lined tin and bake for 35 minutes. When it's cold, use 8oz (250g or one and a quarter cups) icing sugar (frosting) and enough water to make a thick, spreadable icing.

Now here is another variation - Granny Geals's Special Clootie Dumpling!

Ingredients:

4 oz. plain biscuits (Rich Tea type)
2 oz. fine flour
1/2 lb. currants (soaked overnight and drained)
1/2 lb. raisins
1/2 lb. finely shredded suet
1 teaspoon grated nutmeg
1/4 lb. sifted caster sugar
1/2 teaspoon ground cinnamon
2 blades of mace or 1/2 teaspoon ground mace)
1/2 teaspoon salt
3 oz. mixed candied lemon, orange and citron peel, chopped
2 oz. blanched almonds roughly chopped
four eggs
wineglass of brandy or white wine

Method:

Put the biscuits in a cloth and roll with a heavy rolling pin to crush thoroughly. Mix the fruit, peel, pounded biscuits, spices and nuts.

Beat the eggs well and add a glass of brandy or wine. Then mix in the flour and the other dry ingredients. Scald a pudding cloth in boiling water and dredge lightly, but thoroughly with flour. Spoon the mixture into the cloth. You can get the traditional round shape by holding the cloth in a bowl large enough to support the mixture. Gather the ends of the cloth evenly and tie firmly with string, leaving enough room for the pudding to swell.

Place an old plate in the bottom of a large saucepan, and place the cloth wrapped pudding on the plate. Cover with boiling water and simmer for three hours, turning the pudding from time to time and adding boiling water as required.

When ready take out of the pot and cool for about 10 minutes before carefully removing the cloth. Cool completely before slicing.

At the same time, cook the potatoes in boiling water for 20 minutes until tender. Drain well, mash with the butter and milk and mix well. Spread on top of the mince mixture and sprinkle over with the grated cheese. Bake for 15-20 minutes in a pre-heated oven at 200C/400F (Gas Mark 6). Serve hot with green vegetables .

Jack Frost

Ingredients:

2 tblsp Jack Daniels
1 tblsp Drambuie
1 dash Grenadine
1/4 cup Sweet and sour mix
1/4 cup Orange juice
Combine all the ingredients over ice in a glass.

Kiltlifter

Ingredients:

1.5 oz single malt Scotch
1.0 oz Drambuie or Glayva
2.5 oz Rose's Lime Juice
Shake gently and pour over ice in old fashioned glass.

Leek and Potato Soup

Here's a simple recipe for a tasty, hearty soup which is popular in Scotland.

Ingredients:

Six potatoes, diced
3 leeks, chopped
1¼ pints (750ml or 3 cups) chicken stock
Salt and freshly ground black pepper to taste
1 ounce (25g or ¼ stick) buter or margarine
2 ounces (50g or half cup) grated cheddar cheese

Method:

Boil the potatoes and leeks in water for about 15 minutes until the potatoes start to disintegrate. Season to taste with salt and pepper. Work in the butter or margarine and serve with a sprinkling of grated cheese.

Loch Lomond

Ingredients:

2 oz Scotch whisky
1/2 oz Drambuie
1/2 oz Dry Vermouth
1 twist of Lemon peel
In a mixing glass half-filled with ice cubes, combine the Scotch, Drambuie, and vermouth. Stir well. Strain into a cocktail glass.
Garnish with the twist of lemon peel.

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.

Prince Charlie's Pancakes

It is unlikely that Bonnie Prince Charlie made pancakes using his precious recipe for the drink which later became known as Drambuie. But there is no doubt that the addition of a liqueur, made from the finest Scotch malt whisky, sweetened with a hint of heather honey and flavoured with herbs, makes this a lot more than a humble pancake!

Ingredients:

4 ounces (125g or one cup) plain (all-purpose) flour
2 beaten eggs
Half pint (300ml or 1¼ cups) milk
1 ounce (25g or 2 tablespoons) lard (shortening)
3 ounces (85g or ¾ stick) butter or margarine
4 ounces (125g or half cup) caster (superfine) sugar
2 tablespoons (30ml) Drambuie
Grated rind and juice from 3 large oranges
Grated rind and juice from two large lemons
Pinch of salt

Method:

Sift the flour and salt into a bowl and make a hollow in the centre. Stir in the beaten eggs and half the milk and beat until you have a smooth batter. Then slowly stir in the other half of the milk.

Melt a little lard in an 8 inch (20cm) frying pan (skillet). Pour in enough batter to cover the base of the pan, swirling the pan so that it becomes evenly coated. Fry (sauté) for a few minutes until bubbles appear on the surface. Turn the pancakes over and cook the other side. Then slide on to a tea towel (dish cloth) and keep warm. Make more pancakes in the same way until the batter is used up (there should be enough for about eight pancakes).

Melt the butter (or margarine) in another frying pan (skillet), then stir in the sugar and cook for one minute. Add the grated rind and juice of the oranges and lemons and bring to the boil. Then add the Drambuie and simmer gently for three minutes.

Fold the pancakes into quarters and place in the frying pan. Cook gently for three minutes, spooning the sauce over the top, until heated through. Serve immediately.

Potato Scones

Like many traditional Scottish recipes this uses basic ingredients which were always ready to hand.

Ingredients:

Half pound (225g) boiled and mashed potatoes
2.5oz (65g) flour
3 tablespoons melted butter
Half teaspoon salt

Method:

Mash the potatoes while they are still warm and add the butter and salt. Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this. Turn out onto a floured surface and roll until about quarter of an inch thick. Cut into six inch circles and then into quarters. Prick all over with a fork and cook in a heavy pan which has been lightly greased. Cook each side for about three minutes or until golden brown. If you want to really add the calories, put cheese between two scones and cook until the cheese has melted.

Potato Soup

As in Ireland, potatoes became a staple of the diet of Scotland and was used in many recipes. Here is a recipe for a thick and hearty soup made from this ubiquitous vegetable.

Ingredients:

1 medium onion or leek, finely chopped
3 stalks celery, finely chopped
3 medium-sized potatoes peeled and diced
Cup of milk
2 oz/50 g butter (1/2 stick)
A further one or two tablespoons of butter
Salt and pepper
Fresh parsley (or chives or dill) for garnish

Method:

Chop the vegetables into roughly even sized pieces. Melt the butter and sauté the onion until they are yellow and soft. Add the other vegetables and continue sautéing with the lid on, over a low heat, for 5-10 minutes.

Add 3 cups water or stock and season with salt and pepper and add the bay leaf. Cook until the vegetables are tender. When vegetables are ready, remove the bay leaf and add 1 cup of milk and 1-2 tablespoons butter. Reheat (but don't boil). Once the soup is on the soup plate, garnish with parsley (or chives or dill). Serve with crusty bread and butter.

Prawns in Whisky Cream

his is a tasty starter for any meal. Combining whisky and cream makes for a very rich sauce. Quantities are sufficient for six people.

Ingredients:

12 ounces (375g) shelled prawns
5 fluid ounces (150ml or generous half cup) double cream
2 tablespoons whisky
1 small onion, finely chopped
2 ounces (60g or half stick) grated cheese
1 ounce (30g or quarter stick) butter
Salt and pepper
Chopped parsley to garnish

Method:

Butter six ramekin dishes (moulded baking dishes).

Melt the butter in a pan and fry the chopped onions until soft. Then add the prawns and heat through. Then add the whisky and cook for another two minutes. Stir in the cream, heat, but remove before it reaches boiling point. Season to taste and pour into the ramekin (moulded baking) dishes. Sprinkle the grated cheese on top and brown under a hot grill.

Serve immediately, garnished with chopped parsley.

Umbrella Man Special

Ingredients:

6 cl Vodka
6 cl Kahlua
6 cl Bailey's irish cream
6 cl Grand Marnier
6 cl Drambuie

Mix all ingredients in a shaker. Serve with straw and ice cubes and put a cocktail umbrella beside the straw in the glass.

Raspberry and Whisky Cheesecake

Here's a simple cheesecake which uses two ingredients for which Scotland is well known - whisky (of course) and raspberries. Two thirds of the raspberries grown in Britain come from Scotland, many of them from Blairgowrie. Instead of raspberries, you can use other soft fruit such as blackcurrants or loganberries. The quantities below should provide six portions of cheesecake.

Ingredients for the Base:

4 ounces butter
8 ounces digestive biscuits (also known as Graham crackers in some parts of the world)
1 tablespoon Scotch whisky

Ingredients for the Filling:

8 ounces cream cheese
2 ounces caster sugar (granulated sugar in North America)
10 fluid ounces double cream (Note that 8 fluid ounces = One cup or half a US pint)
1 tablespoon Scotch whisky

Ingredients for the Topping:

8 ounces raspberries
2 tablespoons honey
3 fluid ounces (6 tablespoons) Scotch whisky
3 level teaspoons arrowroot
1 level teaspoon caster sugar (granulated sugar in North America)
5 fluid ounces whipping cream
1 tablespoon Scotch whisky

Method:

Melt the butter in a non-stick pan, add the tablespoon of whisky, crush the digestive biscuits (Graham crackers) and add to the pan. Mix well and then press into a greased, loose-bottomed 8-inch cake tin and chill for about half an hour in the refridgerator.

Beat the cream cheese and sugar together. Whip the double cream and whisky until softly stiff and fold into the cream mixture. Spread over the biscuit base and chill.

Soak the raspberries in the honey and whisky for about 30 minutes. Strain the raspberries. You will need about 4 fluid ounces of juice and you may have to top it up with whisky if necessary. Take two ounces of juice and the arrowroot and mix to form a paste. Heat the rest of the juice with the sugar until almost boiling and then stir in the arrowroot paste and continue stirring over a low heat until the glaze is thick. Then stir the raspberries into the glaze and leave until cool.

Spread the raspberries and glaze over the base. Whip the cream mixed with a tablespoon of whisky until softly stiff and then decorate the cheesecake. Finally, sprinkle a tablespoon of malt whisky over the top just before serving.

Roast Rack of Lamb with Herb Crust

This recipe is from Claire Macdonald who has written many cookery books and runs the cookery school at Kinloch Lodge.

Introduction by Claire Macdonald

I have seen - and bought - racks of lamb for sale in butchers' departments of supermarkets and they are so convenient, especially when you are only a few for lunch. They cook so much more quickly than a large leg of lamb. How long you roast it depends on how pink you like to eat your lamb. Do trim as much fat as possible off each rack, because it doesn't get a chance to crisp up under the herb crust.

I serve this with a sauced vegetable, like leeks in a nutmeg-flavoured creamy white sauce, and with crispy sautéed potatoes with paprika.

Allow 2 - 3 chops per person, depending on their ages and therefore, to a great extent, their appetites.

Ingredients (for six people):

2 oz/56g/half stick butter
2 tbsp olive oil
1 onion, chopped as finely as possible
1 clove of garlic, skinned and very finely chopped
6 oz/170 g/1½ cups day-old breadcrumbs made from baked bread, as opposed to steamed sliced bread; cut off crusts before whizzing the bread to crumbs
Salt and pepper
2 tbsp finely chopped parsley, snipped chives and chopped tarragon
2 racks of lamb each with 6 - 7 chops in it

Method:

Melt the butter and heat the oil together and sauté the onion in this till it is really soft - about 5 minutes. Stir in the garlic, cook for a minute. Then stir in the breadcrumbs, salt and pepper, off the heat, and lastly the chopped herbs. Mix all together very well. Trim all the fat you can from the racks. Lay them so that the fat side is uppermost, flat. Spoon over the herb crust, pressing it down well, and roast in a hot oven, 400F/200C/Gas Mark 6, for 25 minutes - 30 minutes if you prefer slightly better-cooked lamb.

Rhubarb Oatmeal Crumble

Using the traditional ingredient of oatmeal gives this crumble a lovely crisp, nutty top. And of course, if you don't like rhubarb, you can use fruits such as apple, black currants or gooseberries instead. The quantities below will make a crumble sufficient for 4 people.

Ingredients for Rhubarb:

1 pound (450g) rhubarb or other fruit
2 oz (60g or a generous one third of a US cup) sugar
3 or 4 tablespoons of water
A squeeze of lemon

Ingredients for the Crumble:

2 oz (60g or ½ US cup) flour
1 oz (25g or ¼ US cup) coarse oatmeal (the fresher the better)
2 oz (60g or a generous one third of a US cup) brown sugar
2 oz (60g or ½ US stick) butter or margarine

Method:

Cook the fruit with the sugar, water and lemon juice until it is soft but not mushy. Place in a deep pie dish. Mix togeter the ingredients for the crumble in the order given above. Warm the butter or margarine until it is soft (but not oily) before adding in. Once the crumble has been well mixed, sprinkle evenly over the fruit. Bake in a pre-heated oven at 400F/200C/gas mark 6 for 20 minutes in the hottest part of the oven (near the top) or until the crumble is brown and crunchy.

Shepherd's Pie

In a land where sheep were a main food supply, it is not surprising that mutton and lamb form the basis of many Scottish dishes. Here is the traditional "Shepherd's Pie" - the variant based on beef is usually called "Cottage Pie".

Ingredients:

Minced lamb - 450g (1 lb)
Potatoes - 700g (1½ lb)
Large onion
Mushrooms - 50g (2 oz)
Bay leaf
2 Carrots
Plain flour - 25g (1 oz)
Tomato puree - 1 tbsp
Butter - 25g (1 oz)
Milk - 4 tbsp
Lamb or beef stock - 300ml (½ pint)
Cheese - 50g (2 oz)

Method:

Dry fry the lamb with the chopped onion, bay leaf, sliced mushrooms and diced carrots for 8-10 minutes. Add the flour and stir for a minute. Slowly blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils. Cover and simmer gently for 25 minutes. Remove the bayleaf and place in a 1.7 litre (3 pint) ovenproof serving dish.

Suitor

Ingredients:

1 cl Drambuie
1 cl Orange liqueur (such as Gran Marnier)
1 cl Bailey's irish cream
2/3 cl Milk
Pour in order.

Steak "Auld Reekie"

"Auld Reekie" was the name given to Edinburgh in the days when the city was often full of smoke and fog from all the open coal fires. This recipe has an added kick provided by the addition of some whisky. Note that when adding whisky to recipes it is best to use blended varieties - keep the single malts to drink on their own, either before or after the meal (or both!). The quantities given her will serve four.

Ingredients:

Four 8oz (250g) fillets of Aberdeen Angus steak. If not available, use the best you can find!
4 tablespoons Scotch whisky
13 fluid ounces (350g) double cream
4 oz (125g or one stick) grated smoked cheese
1 oz (25g or ¼ stick) butter
Salt and pepper to taste

Method:

Pan fry the steaks according to preference (rare, medium, well done, cremated etc) and keep warm. Pour whisky into a pan and flambé (take care when setting light to the whisky). Add cream and grated cheese and bring slowly to a simmering point. Continue to gently simmer, stirring from time to time, until the sauce has been reduced by half. Season with salt and pepper and mix in the butter for extra flavour. Pour sauce over the steaks and serve with a selection of fresh vegetables.

Smoked Salmon Paté

You can, of course, buy paté in the supermarket or delicatessen, but if you make it yourself you can use fresh ingredients and make it to the texture you prefer.

Ingredients:

4 ounces (125g or one stick) butter
8 ounces (250g) smoked salmon
Quarter pint (5 fluid ounces or 150ml or half cup) double cream (whipping cream), lightly whipped
1 tablespoon lemon juice
Salt and pepper to taste

Method:

Heat the butter gently in a pan until melted. Leave for 5 minutes. Place the smoked salmon in a food processor. With the machine running, add the melted butter and mix until the salmon is smooth. Remove from the processor and place in a bowl. Stir in the lemon juice and the lightly whipped cream and mix well. Place in a round dish and chill for 30 minutes before serving.

Shortbread

There are as many recipes for shortbread as sand on the seashore. While it is particularly associated with bringing in the New Year it is certainly popular in Scotland throughout the year.

Ingredients:

6oz Plain flour
4oz Soft butter
2oz caster (granulated) sugar
1 oz cornflour (cornstarch)

Method:

Mix the butter and sugar together (preferably with a wooden spoon) until it is pale and creamy. Sieve both the flour and the cornflour into the bowl and mix well. Put a small amount of flour on your working surface and place the dough on this. Shake a little flour on top and roll out about quarter inch thick. Prick with a fork and cut into rounds with a cutter or, if you want one large shortbread round, pinch the edges with thumb and finger all round.

Use a palette knife to lift the shortbread onto an oiled baking tray and bake for 25 minutes in a pre-heated oven at 325F/170C/Gas Mark 3. If the biscuits are ready, they will be pale brown and crisp; if not, return to the oven for 5 or 10 minutes. Shake a small amount of caster/granulated sugar on the top of the shortbread immediately after they have been removed from the oven. Use a palette knife to move them to a cooling rack and store in an airtight tin once they are cold.

Shepherd's Pie

Ingredients:

Minced lamb - 450g (1 lb)
Potatoes - 700g (1½ lb)
Large onion
Mushrooms - 50g (2 oz)
Bay leaf
2 Carrots
Plain flour - 25g (1 oz)
Tomato puree - 1 tbsp
Butter - 25g (1 oz)
Milk - 4 tbsp
Lamb or beef stock - 300ml (½ pint)
Cheese - 50g (2 oz)

Method:

Bake for 15-20 minutes in a pre-heated oven at 200C/400F (Gas Mark 6). Serve hot with green vegetables

Scotch Trifle

This is a popular sweet, particularly at Christmas time. The version below is known as the "Typsy Laird" as it contains sherry and Drambuie liqueur (or else whisky or brandy). If you don't want to be typsy, you can use fruit juice instead. Likewise, if you don't want to make your own custard, the commercial variety will do. You can make your own Ratafia biscuits or use almond flavoured cookies or dried macaroons instead.

Ingredients:

6 sponge cakes
Half pound raspberry or strawberry jam
2oz ratafia biscuits
Rind from a lemon, finely grated
Vanilla essence/extract
Quarter pint double (whipping) cream
Flaked browned almonds, glacé cherries, angelica
Quarter pint medium sweet sherry
2 tablespoons Drambuie
Ingredients for Custard:
4 egg yolks
2 egg whites
1 pint milk
1oz caster (granulated) sugar

Method:

The custard is made by putting the milk and sugar into a saucepan and bringing to the boil. Mix egg yolks and whites and pour the hot milk over them, stirring well. Return to the saucepan and stir over a gentle heat with a wooden spoon. When the custard runs in ribbons down the back of the spoon, strain into a basin and cover with dampened greaseproof paper to stop a skin forming.

Split the sponges, mix with jam and put in a glass dish. Crush the ratafia biscuits and scatter on top with the lemon rind. Mix the sherry and Drambuie and pour over the sponges. Leave to soak.

Pour the custard evenly over the sponge etc. Whip the cream until stiff and sweeten a little, if preferred. Spread over the trifle. Sprinkle with flaked almonds, small ratafia biscuits, sliced angelica. If you have any "hundreds and thousands" confection, sprinkle that on too, just before the trifle is served.

Scotch Pie

Large numbers of Scotch Pies are sold in Scotland every day - they are an original "fast food" and are often sold at the half-time interval at football (soccer) matches. The pies are made in special straight-sided moulds, roughly 3-3½ inches (7.5-8.5cm) in diameter and about 1½ inches (4cm) deep.

A pastry lid, inside the pie, covers the meat about ½ inch (1cm) below the rim. This leaves a space at the top of the pie which can be filled, if required - with hot gravy, baked beans, mashed (creamed) potatoes etc. The meat is usually mutton (sometimes of varying quality). Many bakers have their own recipes and add spices to give additional flavour - there is now an annual competition for the best Scotch Pie.

Grannie Black, in Candleriggs in Glasgow, was a character who had such a reputation for such good mutton pies that people came from far and wide - the pub named after her (pictured here) has, unfortunately, been demolished. The quantities below should make roughly 8/10 pies.

Ingredients for the Meat Filling:

1 pound (500g or two cups) lean lamb, minced (ground)
Pinch of mace or nutmeg
Salt and pepper
Quarter pint (150ml) gravy

Ingredients for the Hot Water Pastry:

1 pound (500g or four cups) plain flour
6 ounces (175g or ¾ cup) lard
6 fluid ounces (225ml or ¾ cup) approximately of water
Pinch of salt
Milk for glazing
You will also need glasses or jars, approximately 3-3½ inches (7.5-8.5cm) in diameter to shape the pie.

Method:

Create the filling by mixing the minced (ground) lamb, spice and seasoning.

Make the pastry by sifting the flour and salt into a warm bowl. Make a well in the centre of the flour. Melt the lard in a scant measure of water and, when it is bubbling, add to the flour and mix thoroughly. Take a small amount (remember the mixture should make 8/10 pies, with their tops) and form into a ball and keep the rest warm while making each pastry case.

This is done by rolling a suitable amount for each pie and shaping the crust round the base of a glass or jar approximately 3-3½ inches (7.5-8.5cm) in diameter. Make sure there are no cracks in the pastry - you can trim round the top of the case to make it even. As the pastry cools and gets cool, remove the glass and continue until you have about a quarter of the pastry left to make the lids.

Fill the cases with the meat and add the gravy to make the meat moist.

Roll the remaining pastry and use the glass to cut the lids. Wet the edges of the lids, place over the meat and press down lightly over the filling. Pinch the edges and trim. Cut a small hole or vent in the centre of the lid (to allow the steam to escape).

Glaze with milk and bake for about 45 minutes at 275F/140C/Gas mark 1. If the pies are not eaten immediately, they can be stored in the 'fridge but always ensure they are properly reheated before being eaten.

Salmon and Whisky Sauce

Although much of it is produced these days by fish farms, rather than the famous rivers like the Spey and Tweed, salmon is now a relatively low cost food. Here is a great way of of getting that special taste of Scotland with salmon (or many other fish). The quantities given below are sufficient for six people. As with most cooking, it is best just to use blended whisky rather than more expensive malt.

Main Ingredient:

Six salmon steaks

Ingredients for poaching:

5 fluid ounces (150ml or two-thirds of a cup) Scotch whisky
¼ pint (5 fluid ounces/150ml/two-thirds of a cup) water
8 black peppercorns
3 bay leaves
1 chopped carrot
1 finely chopped onion
3 tablespoons lemon juice
½ teaspoon thyme
Salt and pepper to taste

Ingredients for whisky butter sauce:

3 egg yolks
1 tablespoon lemon juice
4 ounces (125g or one stick) butter
3 tablespoons Scotch whisky
3 tablespoons of the liquid used for poaching

Method:

Place all the ingredients for the poaching liquid in a pan and gently poach the salmon for 7-10 minutes or until the fish is cooked. Strain and reserve the poaching liquid.

Place the salmon on a warm serving plate, cover and keep hot.

Make the butter sauce by whisking the egg yolks and lemon juice together. Place in a heat-proof bowl and set over a pan of hot but not boiling water on a very low heat. Whisk until the mixture begins to thicken. Stir in the butter gradually, allowing a small amount to melt at a time. If any lumps appear in the mixture, remove the bowl from the heat and add a teaspoon of cold water before placing back on the heat.

Once all the butter has been mixed in and the sauce is to the required thickness, remove from the heat and add in the three tablespoons of whisky and the three tablespoons of poaching liquid. Pour over the salmon and serve with fresh vegetables

Stovies

The French create the classic "Gratin Dauphinoise" by slicing potatoes thinly and cooking them slowly, which is the basis of the Scottish dish stovies. The name probably comes from the Scottish and north of England word for stewing. There are many variations on the versatile recipe for stovies but the basic ingredients are usually potato and onions and some form of meat with good fat content. The quantities below are sufficient for four people.

Ingredients:

4 oz cold, diced lamb (two-thirds of a cup)
1½ lb potatoes, peeled and sliced. Some people use alternate thin and thicker slices - the thin ones then turn to mush.
1 (or two if you prefer) large onion, very thinly sliced.
1 level tablespoon good quality dripping (from meat or bacon). If dripping is not available, cooking oil will do (though not as good a flavour).
Stock or water
Salt and pepper, nutmeg or all-spice for seasoning
Chopped parsley or chives

Method:

Melt the dripping in a large pan (preferably with a tight fitting lid), add a layer of sliced potatoes, then a layer of onion and next a layer of meat. Add enough stock or water to cover (though some prefer their stovies dry, in which case add only 2-3 tablespoons). Then repeat the layers once again and season the dish thoroughly - in addition to salt and plenty pepper, add some nutmeg or all-spice).

Cover and cook over a low to moderate heat (shaking the pan occasionally) for about 30 minutes or until the potatoes are tender and the liquid is absorbed. Serve with a sprinkling of chopped parsley or chives (or chervil).

Tayside Tang

A number of recipes in this series have had oranges as one of the ingredients. Oranges have been popular on Scottish recipes ever since Mrs Keiller made marmalade in Dundee in 1797. Here is a starter which will get any meal off with a zing.

Ingredients:

2 oranges
4oz (100g) Scottish cheddar cheese, diced
1 grapefruit
4 slices of orange

Dressing:

2 tablespoons mayonnaise
3 tablespoons lemon juice
2 oz grated cheddar
Salt and pepper
Paprika

Method:

Remove the skin and pith (membrane) from the whole oranges and grapefruit and cut into bite size pieces and mix with the diced cheese.

Make the dressing by combining the mayonnaise, grated cheese, lemon juice and seasoning to taste. Pour over the fruit and cheese. Place in individual dishes and sprinkle with paprika and add the slice of orange on top.

Tablet

Tablet is a traditional sweet confection which, if you like sugary things, is irresistable! You can add some flavouring from essence/extract as well, if you wish.

Ingredients (for 4 pounds/1.8kg tablet):
Butter or margarine - half pound (225g)
Sweetened condensed milk - one pound (450g)
Castor sugar - 4 pounds (1.8kg)
Water - 1 pint (half litre)

Method

Using a non-stick pan, put the water on a low heat and melt in the butter. Add the sugar and bring to the boil. It is important to keep stirring all the time. Once it is boiling, stir in the condensed milk and simmer for 20 minutes.

Again, keep stirring to avoid it sticking/burning. Take off the heat and beat vigorously for five minutes, adding the flavouring of your choice. Pour into a rectangular greased tin and once it is partly cooled, cut into bars (roughly 5 inches long by 1/2 inches wide). Once the tablet is cold, wrap the bars in waxed paper and store in an airtight jar or tin.

Trout in Oatmeal with Parsley Butter

In bygone days trout from the rivers could be there for the taking. Just as coating herring from the sea in oatmeal was common, trout could be treated in the same way. The parsley butter is a more modern addition.

Ingredients:

2 large trout, skinned
Small quantity of milk
Quarter cup of fine oatmeal
Quarter cup cooking oil
Parsley Butter
2/3 ounces (60g) of butter
3 teaspoons lemon juice
1 spring onion, finely chopped
1 tablespoon fresh parsley, finely chopped
Quarter teaspoon cracked black peppercorns

Method:

Cut each skinned fillet of trout into four equal size pieces. Brush each portion with milk and coat with the oatmeal. Place the trout on a tray, cover with plastic wrap and place in the refrigerator for twenty minutes.

Warm the butter slightly to soften it and mash with a fork. Add the lemon juice, peppercorns and chopped spring onions and mix well. Add the parsley and mix again. Form into a log shape and cut into rounds. Add the trout to some heated oil in a non-stick frying pan and cook each side for two minutes or until the oatmeal has become golden. Serve with the parsley butter.

Toffee Apples

While the sugar, syrup and butter will certainly not help a politically correct caloried controlled diet. But at least the fruit is healthy!

Ingredients:

2 pounds (1 kilo or 5 cups) demerara (light brown) sugar
Nut of butter
1 small teaspoon vinegar
1 desertspoon golden syrup (or light corn syrup)
Half cup water
Sticks for holding the toffee apples (ice lolly sticks do at a pinch)

Method:

Stir together the sugar, vinegar, syrup and water and heat until boiling, stirring continuously. Continue on a slow boil for 5/7 minutes, stirring occasionally. Insert the stick into the core of each apple and dip the apples into the mixture. Place on a greased tray, with the sticks in the air, until dry.

While the sugar, syrup and butter will certainly not help a politically correct caloried controlled diet. But at least the fruit is healthy!

Ingredients:

2 pounds (1 kilo or 5 cups) demerara (light brown) sugar
Nut of butter
1 small teaspoon vinegar
1 desertspoon golden syrup (or light corn syrup)
Half cup water
Sticks for holding the toffee apples (ice lolly sticks do at a pinch)

Method:

Warm Woolly Sheep

Ingredients:

1 measure Scotch whisky
1 1/2 measure Drambuie
Fill with warm Milk
Mix Scotch and Drambuie, top with warm milk.

Whisky-Mac Prawns

Whisky with green ginger is known as "Whisky-Mac" (see the Cocktail recipes) and the same ingredients can add an extra sparkle to prawn cocktail!

Ingredients:

2 fluid ounces of blended Scotch whisky
2 fluid ounces green ginger wine
1 tablespoon of honey
A 1-inch square of peeled fresh ginger, chopped finely
2 ripe avocados
8 ounces prawns
Lettuce leaves, lemon slices and possibly a whole prawn, for garnish.

Method:

Mix the whisky, green ginger wine, honey, chopped ginger. Peel the avocados and remove the stone. Chop the avocados into bite-size pieces, place in a dish and soak them and the prawns in the whisky mixture for half-an-hour. Place lettuce leaves in six dishes and add the prawn mixture. Finish with a slice of lemon and a whole prawn (if you have one).

Whisky Toddy

Just what you need when suffering from a cold or the 'flu! As Burns said: "Sit roun' the table weel content An' steer about the toddy."

Ingredients

Well Matured Scotch Whisky - 50 ml (2 fl oz)
Boiling water
Lemon juice - 1 tablespoon
Cube sugar (four pieces)

Method:

Half-fill a tumbler with hot water. When the glass has reached a comfortable temperature, pour it out and put 3/4 pieces of cube sugar in the glass. Pour in a wineglass of boiling water and stir (silver spoons are recommended!). When the sugar is dissolved, add a wineglass of whisky and stir. Sip with "tender loving care" If one doesn't work - try another!