If British recipes are, undeservedly, the joke of European cuisine, then Scottish cookery bears the brunt of British culinary jokes with tales of deep-fried pizzas and chocolate bars. The reality, of course, is very different and the Eastern port cities of Scotland have a long association with France and have been influenced by French cuisine for many centuries.
In contrast, the Highlands of Scotland offer simpler but more traditional fare. The cookery of a poor populace, eking out a living. Here I present two dishes. One a traditional 'peasant' dish and the other a rich traditional cake.
Herring in Oatmeal
Ingredients:
2 herring per portion
flour for dusting
melted butter for coating
medium oatmeal to coat
butter for frying
salt and black pepper, to taste
Method:
Gut the fish then remove the heads and slit along the belly. Open the fish out, belly side down and bang on the back a few times with your hand or a rolling pin. Remove the backbone and as many of the pin bones as you can. Scrape away the scales then wash and pat dry before cutting the fish into fillets.
Dust the fish with the flour then dip in melted butter before sprinkling the oatmeal over the top and patting to firm down. Coat as much of the fish as possible then set aside.
Meanwhile melt the butter in a large pan and add the the herring, skin side up (this will help the fish hold together as it cooks) and cook on both sides until cooked though and the oatmeal is beginning to colour nicely (about 12 minutes).
Marmalade Cake
Ingredients:
240g self-raising flour
2 eggs, beaten
90g caster sugar
120g margarine
1 drop vanilla extract
2 tbsp orange marmalade
1 tsp orange zest, finely grated
2 tbsp milk
pinch of salt
Method:
Sift the flour and slat into a bowl and rub-in the margarine until the mixture resembles fine breadcrumbs. Add the sugar, half the orange zest and mix in before adding the eggs, marmalade, milk and vanilla. Mix thoroughly to form a thick batter.
Grease a 15cm round cake tin and pour the mixture into this. Bake in the centre of an oven pre-heated to 170°C for about 80 minutes until golden brown and a skewer comes out clean. Sprinkle the remainder of the orange zest on top and allow to cool for a few minutes before turning out onto a wire rack and allowing to cool completely.
Of course, two recipes cannot give you the complete flavour of the foods of an entire country. But I hope you see some measure of the diversity of Scottish cuisine and that you now want to explore further the nature of Scottish recipes.
Source: ezinearticles
In contrast, the Highlands of Scotland offer simpler but more traditional fare. The cookery of a poor populace, eking out a living. Here I present two dishes. One a traditional 'peasant' dish and the other a rich traditional cake.
Herring in Oatmeal
Ingredients:
2 herring per portion
flour for dusting
melted butter for coating
medium oatmeal to coat
butter for frying
salt and black pepper, to taste
Method:
Gut the fish then remove the heads and slit along the belly. Open the fish out, belly side down and bang on the back a few times with your hand or a rolling pin. Remove the backbone and as many of the pin bones as you can. Scrape away the scales then wash and pat dry before cutting the fish into fillets.
Dust the fish with the flour then dip in melted butter before sprinkling the oatmeal over the top and patting to firm down. Coat as much of the fish as possible then set aside.
Meanwhile melt the butter in a large pan and add the the herring, skin side up (this will help the fish hold together as it cooks) and cook on both sides until cooked though and the oatmeal is beginning to colour nicely (about 12 minutes).
Marmalade Cake
Ingredients:
240g self-raising flour
2 eggs, beaten
90g caster sugar
120g margarine
1 drop vanilla extract
2 tbsp orange marmalade
1 tsp orange zest, finely grated
2 tbsp milk
pinch of salt
Method:
Sift the flour and slat into a bowl and rub-in the margarine until the mixture resembles fine breadcrumbs. Add the sugar, half the orange zest and mix in before adding the eggs, marmalade, milk and vanilla. Mix thoroughly to form a thick batter.
Grease a 15cm round cake tin and pour the mixture into this. Bake in the centre of an oven pre-heated to 170°C for about 80 minutes until golden brown and a skewer comes out clean. Sprinkle the remainder of the orange zest on top and allow to cool for a few minutes before turning out onto a wire rack and allowing to cool completely.
Of course, two recipes cannot give you the complete flavour of the foods of an entire country. But I hope you see some measure of the diversity of Scottish cuisine and that you now want to explore further the nature of Scottish recipes.
Source: ezinearticles
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