New this week- Aberlady Church-- Murroes Cemetery---Holy Rood Church Carnoustie

Scottish Recipies

 
POTATO SCONES
 
25g butter or margarine (1oz)
75g self-raising flour (3oz)
300g cooked mashes potato (12oz)
salt and pepper
1. rub fat into flour, mix with the cold mashes potato
and a little salt and pepper
2. turn onto a floured board and knead until smooth
3. divide into 3 pieces and roll each into a round about 15cm then cut into 4
4. cook for 2/3 mins on each side on a fairly hot gridle until golden brown.
5. serve hot and buttered or when cold shallow fry with bacon and serve for breakfast
 
AYRSHIRE SHORTBREAD
oven temp 180c.. 350 f.. gas mark 4..
100 gr self raising flour (4oz)
pinch of salt
100gr rice flour or ground rice (4oz)
100gr butter (4oz)
100gr caster sugar (4oz)
1 egg yoke
2x15ml spoons evaporated milk (2tbsps)
 
1 mix the flour, rice flour and salt in a basin
2. rub in the butter, add sugar.
3. mix to stiff paste with the egg yoke and the milk.
4. roll out thinly. prick all over with fork. cut into rounds with scone cutter.
5. bake on a greased baking sheet for about 15  mins.
 
CLOUTIE DUMPLING    SERVES 8
 
150 g self raising flour (6oz)
pinch of salt
15g mixed spice (1/2oz)
150g white breadcrumbs (6oz)
150g shredded suet (6oz)
50g soft brown sugar (2oz)
100g currants (4oz)
100g sultanas (4oz)
50 g cut mixed peel (2oz)
2x15ml spoons treacle (2 tbsps)
2 eggs, beaten
approx 45ml milk (3 tbsp)
 
1.. mix the flour, salt and spice together.
2.. mix in the other dry ingredients
3.. warm the treacle and pour into the eggs and add to the dry mixture.
4.. mix well  adding a little milk to make a soft dough
5.. place mixture into a well floured clean tea towel or pudding cloth. tie up leaving room for the dumpling to swell.
6.. place on a plate in a large saucepan of boiling water and simmer for 2 1/2 hours.
7..turn out the dumpling on a dish and place in a warm oven  to dry out the skin a little before serving
NB:   alternatively cook the dumpling in a greased 1 litre (2pt) pudding basin and steam for 2 1/2 hours.
 
On the Isle of Lewis. Cloutie dumpling is served sliced and fried with bacon
 
Scottish Pancakes
100g/4oz self raising flour.
pinch of salt
50g/2oz of caster sugar
1 egg
milk to mix makes 12
 
Mix the flour, salt and sugar together, add the beaten egg and then the milk to make a thick batter.
Heat a well greased girdle pan or pan and drop one or two small spoonfuls of the batter onto it. Cook on one side until brown, after a minute or two they will rise up and bubble a little, then turn them over and bake them on the other side.
Serve warm with jam or syrup
 
Mince and Tatties Serves 4
Mince and tatties is a common dish in Scottish households.
Ingredients
1 tablespoon oil.
1 large onion, finely chopped.
1 lb beef mince.
2 medium carrots, sliced.
1 tablespoon toasted pinhead oatmeal.
Water to cover.
1 or 2 beef stock cubes.
Salt and pepper.
Gravy powder.
4 mealie puddings.
1 lb boiled potatoes, peeled.
Directions
Heat the oil in a pan and saute the onion until it is dark brown. Add in the mince and cook until well browned.
Add the carrots and oatmeal, mix well and pour in enough water to just cover. Crumble in the stock cubes, season and stir. Lay the mealie puddings on top, cover the pan and simmer the mince for about 20 minutes. Once the mince is cooked remove the mealie puddings and thicken the mince with about 3 tea spoons of gravy powder or corn starch mixed with a little cold water.
Serve the mince with a mealie pudding and boiled potatoes.