Search results
Results From The WOW.Com Content Network
Stovies (also stovy tatties, stoved potatoes, stovers or stovocks) [ 1][ 2][ 3] is a Scottish dish based on potatoes. Recipes and ingredients vary widely but the dish contains potatoes, fat, usually onions [ 1] and often pieces of meat. [ 1][ 2] In some versions, other vegetables may be added. [ 4]
Clapshot is a traditional Scottish dish that originated in Orkney [1] [2] [3] and may be served with haggis, oatcakes, [2] mince, sausages or cold meat. [3] It is created by the combined mashing of swede turnips and potatoes ("neeps and tatties") with the addition of chives, butter or dripping, salt and pepper; some versions include onions.
Haggis on a platter at a Burns supper A serving of haggis, neeps, and tatties. Haggis (Scottish Gaelic: taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with chopped onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach [1] though now an artificial casing is often used instead.
RECIPES: From shepherd’s pie and mac and cheese to pakoras with Irn-Bru dip and haggis-stuffed beef steaks, these traditional recipes with a twist will make you fall in love with the Scottish ...
1. Bring the stock to a boil, remove from heat and whisk in the brown sauce, keep hot. 2. Butter the toast then evenly spread the haggis onto the toast and keep hot. 3. Gently fry the eggs in oil ...
Cranachan. Cranachan ( Scottish Gaelic: Crannachan pronounced [ˈkʰɾan̪ˠəxan]) is a traditional Scottish dessert. It was originally a celebration of harvest, [ 1] made following the raspberry harvest in August. The dessert of cream and fresh seasonal raspberries is bolstered by Scottish oats and whisky. It has been called 'the uncontested ...
The Scottish oatmeal used in Stornoway Black Puddings is responsible for its good, rough texture. Stornoway Black Puddings may be cooked in, or out of the skin, they maintain their shape well throughout the cooking process. Once cooked, they appear almost black and break apart very easily when cut, yet do not significantly crumble.
Scotch collops are a traditional Scottish dish (referred to as a meal in Robert Louis Stevenson 's novel Kidnapped —published in 1886; set in the 1750s). It can be created using either thin slices or minced meat of either beef, lamb or venison. This is combined with onion, salt, pepper and suet, then stewed, baked or roasted with optional ...