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Post by peterj on Jan 21, 2008 19:16:19 GMT 12
Traditional Scottish Recipes - Strathbogie Mist
Here's a refreshing dessert based on pears and ginger wine. In Scotland, Crabbies Ginger Wine is considered to be the best.
Ingredients: Medium tin of pears Half pint double cream (whipping cream) 5 tablespoons (75ml/3 fluid ounces) ginger wine Juice of half a lemon Grated rind of half a lemon 2oz/60g/quarter cup caster sugar (fine granulated sugar)
Method: Lightly mash the pears and place in the foot of four individual dessert glasses. Mix together the sugar, lemon juice, lemon rind and ginger wine until all the sugar has dissolved. Mix with the double cream and whip lightly. Pile the cream on top of the pears and serve chilled.
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Post by peterj on Jan 21, 2008 19:20:35 GMT 12
Traditional Scottish Recipes - Chicken in the Heather
Here is a simple recipe using clear heather honey and other flavours to create a tasty roast chicken dish. While heather honey is the best, other clear honey will suffice.
Ingredients: One whole chicken, minus giblets 3 fluid ounces (90ml or under half a cup) light cooking oil 4 fluid ounces (125g or half cup) clear heather honey Salt and pepper (freshly ground black pepper if you have it) 3 ounces (100g) French mustard Half teaspoon curry powder (yes, curry powder) One clove chopped garlic
Method: Place the chicken in an oven-proof casserole dish. Mix all the other ingredients together and pour over the chicken. Cover the dish and cook in a pre-heated oven at 375F/190C/Gas Mark 4 for an hour. Baste the chicken thoroughly with the juices and sauce and return to the oven for another half hour uncovered. The chicken will brown as a result. Serve with boiled or creamed/mashed potatoes and fresh vegetables.
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Post by peterj on Jan 21, 2008 19:22:57 GMT 12
Traditional Scottish Recipes - Potato Cheese Cakes
This is a variation on the recipe for Potato Scones.
Ingredients: Half pound (225g) boiled and mashed potatoes 2.5oz (65g) flour 3 tablespoons melted butter Half teaspoon salt 4oz grated cheese 2 well beaten eggs
Method: Mash the potatoes while they are still warm and add the butter and salt. Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this.
Add four ounces of grated cheese and two well beaten eggs to the potato and flour. Make into small round cakes, dip in breadcrumbs or flour and fry until golden brown on each side.
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Post by peterj on Jan 21, 2008 19:25:49 GMT 12
Traditional Scottish Recipes - Treacle Scones
Treacle is known as molasses in some parts of the world and it features in a number of Scottish recipes.
Ingredients: 8 oz self-raising flour (all-purpose flour with baking powder in USA) 2 oz butter 1 oz caster sugar (fine granulated sugar) Half a teaspoon of cinnamon 2 tablespoons black treacle (molasses) or golden syrup (light corn syrup) Pinch of salt Approximately quarter pint of milk
Method: Sift the flour and salt into a bowl and rub in the butter. Mix in the sugar, cinnamon, treacle or syrup and enough milk to make a soft dough. Knead this on a floured surface until it is both moist and elastic. Cut into rounds with a 2.5 inch pastry cutter. Grease a baking sheet (cookie sheet) and place the rounds on this. Brush with a little milk and bake for 10/15 minutes in an oven, pre-heated to 425F/220C/Gas Mark 7 until golden brown. Allow to cool on a wire rack and serve split in half with butter.
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Post by peterj on Jan 21, 2008 19:30:18 GMT 12
Traditional Scottish Recipes - Tiffin
Tiffin is an Indian and British term for a light meal eaten during the day. The word became popular in British India. In South India the term is generally used to mean an in-between-meals snack and it is customary to be offered a "Tiffin" as a courtesy when you visit a Tamil resident. In home baking, there are a number of "Tiffin" recipes, most using broken biscuits and chocolate as the main ingredients. So although the recipe below specifies specific ingredients and quantities - feel free to experiment!
Other less elegant names for Tiffin are "Chocolate Concrete" or even "Cement" !
Ingredients: 4 oz (or 125g or one stick) butter or margarine 1 tablespoon sugar (note that US tablespoons are 20% smaller than the UK so if you are in N America, use more for this and other tablespoon measures below) 2 tablespoons drinking chocolate 1 tablespoon golden syrup 2 tablespoons raisins 8oz (250g) Rich Tea or plain or digestive biscuits (crackers/cookies in US) 6oz (170g) good quality milk chocolate
Method: Melt the butter and sugar with the syrup in a large pan. Add the raisins and drinking chocolate and bring to the boil. Allow to bubble gently for two to three minutes to thicken a little.
Crush the biscuits (crackers) with a rolling pin (putting them in a plastic bag beforehand cuts down on the mess). Don't leave the biscuit pieces too large, however, or the finished slab will tend to break up when cut. Mix the crumbs well into the melted mixture, coating thoroughly. Press into a lined 8 inch by 11 inch (28cm by 20cm) shallow Swiss roll tin and level out, pushing down the mixture well.
Melt the chocolate carefully (avoiding getting it boiling) and spread over the top. Leave to set in a cool place then cut into 15 or 24 pieces with a sharp knife. You can cut it into squares or rectangles or (as in the picture above), into triangles.
It is always time fot Tiffin
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Post by peterj on Jan 21, 2008 19:32:38 GMT 12
Traditional Scottish Recipes - Whisky and Chocolate Crunch
What a deadly combination - whisky and chocolate! Who could resist? In the ingredients, chocolate digestive biscuits are known as Chocolate Graham Crackers in North America.
Ingredients: 6 oz chocolate digestive biscuits (Graham Crackers) 1 pint whipped cream 3 tablespoons whisky (vary to suit your taste) 1 oz caster sugar (granulated sugar) 2 egg whites 2 drops vanilla essence (extract) 1 oz toasted split almonds Grated chocolate for decoration
Method Finely crush the chocolate digestive biscuits and spread equally in the bottom of six sundae dishes. Whip together the cream, whisky, sugar and vanilla until stiff. Separately, whip the egg whites until they are also stiff and then fold into the cream mixture. Spoon equal quantities into the dishes over the biscuits. Chill and finally decorate with the toasted almonds and grated chocolate.
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Post by peterj on Jan 22, 2008 16:39:30 GMT 12
EXPERIMENT 1
Make the above with Chocolate Fingers and Drambuie instead of the chockie digestives and whisky.
Use the same method and the other ingredients.
If making for supper, try cinnimon as a flavouring. ( cinimon tends to induce sleep ). [ do keep flavourings compatible with the other ingredients though. ]
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Post by caronz on Jan 25, 2008 17:16:17 GMT 12
Scottish by nature are you Peter? I can work my family tree back thru Scotland to Bonnie Prince Charles. I will certainly give some of these recipes a go Cant really feed the kids whisky & chocolate crunch, lol but theres some yummy ones there thx
My mum gave us a bottles of sids worchestershire sauce, I think she said she got it from the Levin Market
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Post by peterj on Jan 25, 2008 21:04:56 GMT 12
Surname is Cameron - the family was in the highlands before the Scoti arrived, we are of Pict and Scot descent.
Sid has some good products, when are you going to turn up at the market ?
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Post by caronz on Jan 26, 2008 18:58:00 GMT 12
I'm not sure, so far my mums doing a good job bringing me bits & pieces. Today we were at the Clydesdale cafe for her b/day then home again. One day though when we are staying I will come & look around myself.
Any Mc Ewen's in your family tree?
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Post by peterj on Jan 26, 2008 23:08:12 GMT 12
Not knowingly, Dads side is mainly Cameron and Russell.
Mums side is mainly southern Celt, Corneu [ Cornish ], Irene and Canti/Kenta [ Kent and London areas ].
I did work adjacent top a Paul McEwen, a Navy works officer.
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Post by peterj on Jan 27, 2008 0:44:06 GMT 12
One for Frankiec
Thanksgiving Recipes E-Cookbook Alligator and Ham Soup Recipe
2 lb Alligator meat 2 tb Flour 1 Ham, small piece 1 Lemon, piece Onion, chopped Cloves Garlic Bay leaf Thyme Parsley Salt & pepper to taste
Cut ham into bits; mash herbs and seasonings with it, and put them aside. Boil alligator meat 15 minutes. Remove from heat and save the stock. Chop up the meat. Brown onions in lard or vegetable oil; add turtle meat and brown well. Then add ham and seasonings, stirring constantly. Add stock and 2-1/2 to 3 quarts water with salt and various peppers (to taste) and also the lemon, chopped very fine. Cook for an hour or so stirring frequently.
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Post by peterj on Jan 27, 2008 10:55:55 GMT 12
Sautéed Alligator Medallions in Dijon Mustard Sauce Seafood-4005 Ingredients 1 pound alligator meat 4 extra-large eggs, beaten 1 1/2 cups all-purpose flour 1/2 cup drawn butter seasoned with salt and pepper Preparation Make sure meat is free of fat. Cut meat into small medallion-like pieces and tenderize with a meat mallet until very thin. Roll the medallions in seasoned flour making sure the meat is completely covered. Dip each piece into beaten eggs. Quickly saute‚ with butter until golden brown on both sides. Drain and serve with Dijon Mustard Sauce. Garnish with lemon wedges and parsley. Dijon Mustard Sauce 1 cup mayonnaise 1 tablespoon Dijon mustard 1 teaspoon soy sauce 1 teaspoon lemon juice Preparation Combine all ingredients and mix well.
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Post by peterj on Jan 27, 2008 11:04:49 GMT 12
Smothered Alligator Seafood-4002 Ingredients 2 pounds Florida alligator meat, cut into bite-sized pieces 1 onion, finely chopped 1/4 cup cooking oil 1 Florida bell pepper, finely chopped 1/2 cup Florida celery, finely chopped 1 bay leaf 1/4 teaspoon Florida basil, finely chopped 1/2 cup Florida parsley, finely chopped 1/4 cup shallots, finely chopped salt and pepper Preparation Sauté onions in oil until golden brown; add bell pepper and celery and sauté until tender. Add meat, bay leaf, basil, salt and pepper and simmer for 40 minutes. Add parsley and shallots about 5 minutes before serving. This could be made with most meats
If using chunks of firm fish, increase the number and colours of capsicum [ one of each colour sliced and mixed ]
If using beef, roll it in a bit of dry mustard powder or even a bit of curry powder. Amounts to your taste.
Add a bit of rosemary if using lamb, garlick and rosemary if using mutton.
Recipes are just a guide, adjust them to your own preferences.
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Post by peterj on Jan 27, 2008 11:09:05 GMT 12
Austrian Main Courses: Tiroler Knödel & Semmelknödel Ingredients (3 people) 6 dried bread rolls ("Semmeln") or the equivalent in packed pieces or dried white bread (see also below) 1 egg 250 mL milk 1 onion 1 bouquet of parsley salt, pepper caraway 60 g butter 60 g flour 150 gram Krakow or Braunschweiger Sausage or smoked bacon
What it is This is two recipes in one: Tiroler Knödel are a popular meal that originates from Tyrol. Typically for this region, it contains a lot of "starch" (bread) and few fancy ingredients (sausage or bacon), as the Alpine regions of Austria were historically poor. This was before skiing was invented. If you leave the bacon or sausage, the onion and the parsley away, you have the base recipe for "Semmelknödel" or bread dumplings.
They are very common in Austria as a side, for example with goulash or all kinds of saucy meals. In Austria, you can buy bags of dried and chopped pieces of white bread, they come very cheaply and make the perfect bread for the dumplings. You can also dry Semmel bread rolls and cut them yourself. In England, I simply bought one large French baguette, dried it and cut it into small pieces.
How to prepare it Chop the onion and fry it briefly in the butter with the chopped parsley. In the meantime, warm the milk and cut the bread into little pieces (if necessary). Chop the sausages into little cubes. In a large bowl, mix the bread with the warm milk and egg. Add the fried onion, spices, sausage and parsley and make a coarse dough. Form dumplings of about 5 centimetres in diameter. Heat salty water and once boiling, add the dumplings and boil them for about 15 to 20 minutes. Serve with sauerkraut.
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