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Scottish cuisine encompasses the cooking styles, traditions and recipes associated with Scotland. It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences—both ancient and modern. Scotland's natural larder of vegetables ...
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 original commercial development of the cake began in Dundee in the late 18th century in the shop of Janet Keiller [ 4 ] but was possibly originally made for Mary, Queen of Scots in the 16th century. [ 5 ] It was mass-produced by the marmalade company Keiller's marmalade who have been claimed to be the originators of the term "Dundee cake ...
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.
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.
A clootie dumpling is a traditional Scottish pudding made with flour, breadcrumbs, dried fruit (currants, raisins, sultanas), suet, sugar and spices with some milk to bind it. . Ingredients are mixed well into a dough, then wrapped up in a floured cloth (the clootie), placed in a large pan of boiling water and simmered for a few hours before being lifted out and dried near the fire or in an oven.
Cullen skink. Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. Sometimes ocean perch or salmon are used in soup. This soup is a local speciality from the town of Cullen in Moray on the northeast coast ...
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