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Scottish Recipes

Scottish American Society

SCONE RECIPE
(Pronounce it "skoo-uns" or you'll sound like a Sassenach*)
 
8 oz. flour
1 tsp. cream of tartar
1/2 tsp. baking soda 

1/2 tsp. salt
2 oz. butter or marg.
1 oz. sugar
4 fl. oz. milk 
Additional milk to brush on top.

Mix first three together then cut in the butter or margarine. Add sugar, then add the milk and mix to a soft dough.**
 
Roll out dough to about 3/4" thickness and cut with round biscuit cutter, or divide the dough in half and make into two rounds, cut into quarters and place on greased baking sheet.  Brush with milk and bake at 425 degrees for approximately 12 to 15 minutes.
 
**(Raisins or currents may be added to the dough to make into fruited scones.)

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*"He that steals a cow from a poor widow, or a stirk from a cottar, is a thief; he that lifts a drove from a Sassenach laird, is a gentleman-drover."

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Oatmeal Posset
(Serves 2)
 
 Ingredients: 1 pt/ 600 ml milk; 1/2 oz/ 15 g medium oatmeal; 1/4 tsp salt;
2 tsp/ 10 ml clear honey; 1 tbsp/ 15 ml Whisky; grated nutmeg, to taste. 
 
 Method: Put the milk in a saucepan and add the oatmeal and salt. Bring to the boil, stirring,
then remove from the heat and leave to stand for 10 minutes. Strain the liquid through a sieve into a clean saucepan, pressing the oatmeal firmly to extract as much liquid as possible. Stir in the honey, Whisky and nutmeg to taste. Reheat until almost boiling, stirring all the time.
Pour into mugs and serve.
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MAGGIE'S HAGGIS

This is my own recipe, adapted from one used in Scotland. The modern American supermarket does not have all the necessary ingredients - they just aren't allowed to sell them by law. So I can't guarantee this haggis to be as good as that produced in the average Scottish kitchen, but it is better than most available commercially in this country. Give it a try. Especially for Burn's Night celebrations.

 

Ingredients:

1 lb. ground lamb & 1 lb. ground organ meat - lamb liver, heart, lungs  (beef liver may be substituted.)

1 lb. chopped suet

1 stomach bag of sheep, muslin bag, or oven bag (as used w/turkey).  If oven bag or muslin bag is used, add 2 crushed rennet tablets dissolved in a little liquid.

6 onions, peeled & finely chopped 

1 tsp. salt

1 pt. liquid

1/4 tsp. each of thyme, coriander, savory, marjoram, nutmeg, basil,

add garlic powder or minced garlic to taste

1 bay leaf

2 tsp. (or more) freshly ground black or cayenne pepper

2 cups oatmeal

Wash the stomach bag in cold water and salt. Boil organ meat for one and a half hours. If using lungs, leave windpipe attached and hanging out of pot in order to allow impurities to pass out. Very unlikely you will be able to get this in America - so substitute whatever organ meats you can get. If using beef liver, you probably won't have to boil it that long.

Okay, assuming you got some lungs, etc., cut away the windpipe, skin, gristle. Mince organ meat and mix with ground lamb and suet.

Toast oatmeal in oven and add together with chopped onions. Add about 2 cups of the liquid in which the organ meats were boiled and mix together until of a soft consistency.

Fill sheep's stomach a little more than half full. If using oven or muslin bag, add crushed rennet tablets dissolved in small amount of liquid. Mix into meat mixture.

Boil sheep's stomach or muslin bag containing meat mixture for 3-4 hours, pricking bag occasionally to prevent bursting. If using oven bag, bake in a 350 degree oven for about one hour. Makes 8-10 servings.

 

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Carrot & Coriander Soup

Ingredients

1 tbsp vegetable oil
1 onion, sliced
450g/1lb carrots, sliced
1 tsp ground coriander seeds
1.2 litresl/2 pints vegetable stock
large bunch fresh cilantro, roughly chopped
salt and freshly ground black pepper

Method

1. Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.
2. Stir in the ground coriander and season well. Cook for 1 minute.
3. Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
4. Process with a hand mixer or in a blender until smooth. Reheat in a clean pan, stir in the fresh cilantro and serve.

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