Classic Scots Cookery
1st Edition
Published on 21. August 2011
234 pages
978-1-906476-56-4 (ISBN)
Description
A comprehensive approach to classic Scots cooking covering everything from soups through to desserts and baking by Scotland's foremost cookery writer and broadcaster, Catherine Brown. This is not just an ebook on how best to cook and enjoy all the great, fresh natural produce of this fertile land. It is also a wonderful history of these foods, which takes the reader and cook on a journey back to the kitchens, inns and fishing villages of the past. Catherine examines the best traditional ingredients such as fish and shellfish, poultry and game, meat, grains and vegetables as well as delicious puddings and desserts, baking, confectionery and preserves. The traditional festivals are also explained. The range and scope of the dishes covered are unparalleled and this will be an essential ebook to have on the kitchen bookshelf.
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Content
- Intro
- Contents
- Introduction
- 1. Broths
- Cock-a-Leekie (Chicken and Leeks)
- Scotch Broth (Barley and Vegetable)
- Ham and Lentil Broth
- Hotch Potch (Spring Vegetable Soup)
- Spring Nettle Broth
- Wild Mushroom Soup
- Orcadian Oatmeal Soup
- Shetland Reestit Mutton Broth
- Venison Broth
- Grouse Soup
- Cullen Skink (Finnan Haddock Broth)
- Mussel Broth
- Partan Bree
- Dulse Broth
- 2. Fish and Shellfish
- Oily Fish:
- Fried Herring, Mackerel or Trout Fillets in Oatmeal
- Soused Herring
- Tatties an' Salt Herrin'
- Jugged Kipper
- Grilled Kipper
- Whole Grilled Mackerel, Herring or Trout in Oatmeal
- Potted Hot Smoked Mackerel with Lemon
- Baked Salmon with Dill
- Seared Salmon Steaks with Rocket Salad
- White Fish:
- Fish 'n' Chips
- Buttered Smokie
- Finnan an' Poached Egg
- Smokie Kedgeree
- Eyemouth Fish Pie
- Salt White Fish and Potatoes
- Shellfish:
- Crab in its Shell
- Fresh Cooked Lobster
- Oysters in their Shells
- Norway and Squat Lobster with Mussels and Scallops
- Scallops an' Bacon
- 3. Birds and Game
- Braised Haunch of Red Deer with Redcurrant Jelly
- Venison Collops with Sloe Jelly
- Venison Pasty
- Roast Young Grouse with Bread Sauce and Berries
- Roast Pheasant with Tarragon
- Braised Pheasant with Whisky and Juniper
- Rabbit an' Onions
- Bawd Bree
- Jugged Hare
- Roast Chicken and Oatmeal Skirlie
- Chicken Stovies
- Roast Duck with Fried Potatoes and Oranges
- Roast Goose with Apple Stuffing
- 4. Meat
- Roast Rib of Scotch Beef
- Mince an' Tatties
- Mince an' Doughballs
- Beef Olives and Skirlie
- Boiled Beef with Carrots and Dumplings
- Steak and Kidney Pie
- Grilled Steak and Chips
- Scotch Beef in French Claret
- Spiced Beef
- Roast Rack of Lamb
- Braised Lamb Shoulder with Carrots
- Pickled Lamb or Mutton
- Baked Ham on the Bone
- Meat Loaf
- Grilled Black and White Pudding with Ayrshire Bacon and Poached Egg
- Jellied Tripe
- Tripe and Onions
- Haggis Neeps an' Tatties
- 5. Grains and Vegetables
- Grains:
- Oatmeal Porridge
- Pease Brose
- Oatmeal Skirlie
- Sweet Haggis
- Vegetables:
- Boiled Floury 'Mealy' Potatoes
- Chappit (Creamed) Tatties
- Clapshot and Burnt Onions
- Rumbledethumps
- Potato Stovies
- Roasted Leeks
- Young Leek Salad
- Turnip Stovies
- Glazed Carrots
- Buttered Kail
- Roast Root Vegetables
- 6. Fruits and Puddings
- Cranachan (Soft Fruit, Cream and Toasted oatmeal)
- Caledonian Cream
- Ice Cream and Raspberry sauce
- Blackcurrant Sorbet
- Hazelnut Meringue with Cream and Raspberries
- Raspberries and Meringues
- Strawberries and Cream with Shortbread
- Fruit Crumble (apple, plum, gooseberry, rhubarb, blackcurrant, bramble)
- Morayshire Apple Crumble with Oatmeal
- Eve's Pudding
- Apple Dumpling
- Apple Frushie (Pie)
- Lemon Meringue Pie
- Ecclefechan Butter Tart
- Burnt Cream
- Whipkull
- 7. Baking
- Baking Classics:
- Oatcakes
- Beremeal (Barley) Bannocks
- Shortbread
- Mixed Grain Mashlum Bannock
- Oven Scones
- Cakes and Tea Breads:
- Vanilla Butter Sponge
- Date and Walnut Chocolate Loaf
- Cream Sponge
- Dundee Cake
- Fochabers Gingerbread Loaf
- Sticky Gingerbread
- Granny Loaf
- Rock Buns
- Girdle Baking:
- Girdle Oatcakes
- Potato Scones
- Soda Scones
- Currant or Sultana Scones
- Scots Girdle Pancakes (Dropped Scones) and Girdle Crumpets
- Yeast Baking:
- Aberdeen Rowies or Butteries
- Baps
- Oatmeal Bread
- Scots Cookies
- Selkirk Bannock
- Other Biscuits:
- Petticoat Tails
- Balmoral Shortbread
- Pitcaithly Bannock
- Parkins
- Oaties
- Abernethy Biscuits
- Almond Biscuits
- Parlies (Ginger snaps)
- 8. Sweeties
- Basic Sugar Boiling Process
- Tablet
- Treacle Toffy for Coughs
- Glessie
- Gundy
- Edinburgh Rock
- Barley Sugar
- Butterscotch
- Whisky Fudge
- Rum Truffles
- 9. Preserves and Pickles
- Sweet Preserves:
- Seville Orange Marmalade (thick cut)
- Seville Orange Marmalade (thin cut)
- Fresh Raspberry Conserve
- Raspberry Jam
- Strawberry Conserve
- Strawberry Jam
- Rum Preserved Berries
- Bramble Jam
- Bramble Jelly
- Blackcurrant and Apple Jam
- Blackcurrant Jam
- Plum Jam
- Rhubarb and Ginger Jam
- Gooseberry and Elderflower Jam
- Rowan Jelly
- Redcurrant Jelly
- Mint and Apple Jelly with Cinnamon
- Lemon Curd
- Candied Fruit or Peel
- Chutneys, Relishes and Pickles:
- Green Tomato Chutney
- Red Tomato Chutney
- Apple Chutney
- Plum Chutney
- Raisin Chutney
- Creamy Mustard
- Wholegrain Mustard
- Horseradish Sauce
- Green Herb Relish
- Raspberry Vinegar
- Spiced Vinegar
- Pickled Onions
- Pickled Eggs
- Spiced Damsons
- 10. Hogmanay Halloween and Christmas
- Hogmanay:
- Hot Toddy/Het Pint
- Atholl Brose
- Trifle
- Clootie Dumpling
- Black Bun
- Halloween:
- Halloween Stapag
- Halloween cake with charms
- Christmas:
- Christmas Pudding
- Christmas Cake
- Christmas Cake Marzipan and Icing
- Mincemeat
- Mince Pies
- Mincemeat Cake
- Measurements
- Bibliography
- Index
- Copyright Page
