Recipes of the Culture

Scotland's people live far from the equator.

Built on the products of cold seas and the cool climate, Scottish cooking is filling and wholesome.

Below are a few recipes we would like to share with you. Click on one to see the recipe. Enjoy!

Haggis

It is a shame that the "Great chieftain o' the puddin' race" should be regarded (by some) with such a mixture of horror and humour. The vision of sheep's stomachs and other intestines seems to put some people off, but it has long been a traditional way of using up parts of the animal which otherwise might go to waste. Made properly, it is a tasty, wholesome dish, with every chef creating his or her own recipe to get the flavour and texture (dry or moist) that suits them. Personally, I like a haggis which is spicy from pepper and herbs, with a lingering flavour on the palate after it has been consumed.

One cookery book I came across suggested that the best way to get haggis was to buy it in the butcher's shop! Certainly, these days haggis can even be ordered online. Finding a butcher who can supply sheep's heart, lungs and liver may not be easy although today beef bung (intestine) is used instead of sheep's stomach. Since this is used also to make European sausage, they are out there for other nationalities as well.  

Ingredients:  

• Set of sheep's heart, lungs and liver (cleaned by a butcher)

• One beef bung

• 3 cups finely chopped suet

• One cup medium ground oatmeal

• Two medium onions, finely chopped

• One cup beef stock

• One teaspoon salt

• ½ teaspoon pepper

• One teaspoon nutmeg

• ½ teaspoon mace

Preparation:
Trim off any excess fat and sinew from the sheep's intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool.

Some chefs toast the oatmeal in an oven until it is thoroughly dried out (but not browned or burnt!)

Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure.

Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin.

Serve hot with "champit tatties and bashit neeps" (mashed/creamed potato and turnip/swede). For added flavour, you can add some nutmeg to the potatoes and allspice to the turnip/swede. Some people like to pour a little whisky over their haggis - Drambuie is even better! Don't go overboard on this or you'll make the haggis cold. At Burns Suppers, the haggis is traditionally piped in and Burns' "Address to the Haggis" recited over it.  

Address to a Haggis
Fair fa' your honest, sonsie face,
Great chieftain o the puddin' race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy of a grace
As lang's my arm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o need,
While thro your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An cut you up wi ready slight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, O what a glorious sight,
Warm - reekin, rich!

Then, horn for horn, they stretch an strive:
Deil tak the hindmost, on they drive,
Till a' their weel-swall'd kytes belyve
Are bent like drums;
The auld Guidman, maist like to rive,
'Bethankit' hums.

Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi perfect sconner,
Looks down wi sneering, scornfu view
On sic a dinner?

Poor devil! see him owre his trash,
As feckless as a wither'd rash,
His spindle shank a guid whip-lash,
His nieve a nit:
Thro bloody flood or field to dash,
O how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade.
He'll make it whissle;
An legs an arms, an heads will sned,
Like taps o thrissle.

Ye Pow`rs, wha mak mankind your care,
And dish them out their bill o fare,
Auld Scotland wants nae skinking ware
That jaups in luggies:
But, If ye wish her gratefu prayer,
Gie her a Haggis!

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Scotch Eggs 

Ingredients:

1lb sausage meat
5 hard boiled eggs, with shells removed
1 large raw egg
3oz approx of dry breadcrumbs
Pinch of mace, salt, freshly ground pepper
Small quantity of flour
1 tablespoon water

Preparation:

Dust the hard boiled eggs in a little flour. Mix the mace, salt and pepper with the sausage meat and divide into five equal portions. Place on a floured surface. Wrap/mould the sausage meat round the egg, making sure there are no gaps. Beat the egg and water together and coat the meat-covered egg with this and then breadcrumbs (you may have to press the crumbs onto the meat). Deep fry in hot oil (360F/185C) taking care as you put the eggs into the oil. Cook for about 5/6 minutes. If you don't have a deep fat fryer, they can be cooked in oil in a frying pan, turning frequently to ensure the meat is fully cooked.

Drain and serve hot or allow to cool and keep in a refrigerator for a cold snack later.  

• 5 eggs

• 1 lb. pork sausage meat

• approx 1/3 cup flour

• 1/2 tsp. salt

• freshly ground black pepper to taste

• 2 oz. brown breadcrumbs

• fat or oil for deep frying

• Boil four of the eggs for 12 min. until hard.

• Shell and cool in cold water.

• Mix flour (less 2 tbsp.), salt, and pepper and sprinkle on a cutting board.

• Divide the sausage into four parts and flatten on floured board into round cakes large enough to cover eggs.

• Roll the eggs in the reserved flour and then wrap the sausage cakes around each egg to completely encase them.

• Flatten the end so that the eggs will stand upright.

• Lightly whisk the remaining egg.

• Put the breadcrumbs on a piece of foil or in a foil pie dish.

• Brush the coated eggs with the whisked egg and then roll them in the bread crumbs to cover.

• Heat the oil until hot. Carefully lower the Scotch eggs into the oil and cook for about 5 min.

• Remove and drain on paper towels.

• Serve hot or cold.

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Black Bun

This is a traditional recipe for a treat which is often eaten at the end of the year at Hogmanay. But it needs to be made several weeks in advance so that it can mature. Indeed, it can be kept for up to six months if kept in an airtight container. Don't be put off by the formidable list of ingredients. It is relatively easy to make and every cook has his or her own variations on the ingredients.

Ingredients for Pastry Case:

• 12 oz plain flour (3 cups)

• 3 oz lard (6 tablespoons)

• 3 oz butter or margarine (6 tablespoons)
  (Note that if you don't want to use lard, increase the butter/margarine by an equivalent amount)

• Pinch of salt

• Half teaspoon baking powder

• Cold water

Ingredients for Filling:

• 1 lb seedless raisins (2¾ cups)

• 1 lb cleaned currants (2¾ cups

• 2 oz chopped, blanched almonds (Third of a cup)

• 2 oz chopped mixed peel (¼ cup)

•  6 oz plain flour (1½ cups)

• 3 oz soft brown sugar (Third of a cup)

• One level teaspoon ground allspice

• Half level teaspoon each of ground ginger, ground cinnamon, baking powder

• Generous pinch of black pepper

• One tablespoon brandy

• One large, beaten egg

• Milk to moisten

Preparation:

Grease an 8-inch loaf tin. Rub the fats into the flour and salt and then mix in enough cold water to make a stiff dough (remember, it is going to line the tin). Roll out the pastry and cut into six pieces, using the bottom, top and four sides of the tin as a rough guide. Press the bottom and four side pieces into the tin, pressing the overlaps to seal the pastry shell.

Mix the raisins, currants, almonds, peel and sugar together. Sift in the flour, all the spices and baking powder and bind them together using the brandy and almost all the egg and add enough milk to moisten.

Pack the filling into the lined tin and add the pastry lid, pinching the edges and using milk or egg to seal really well. Lightly prick the surface with a fork and make four holes to the bottom of the tin with a skewer. Depress the centre slightly (it will rise as it cooks).

Brush the top with milk or the rest of the egg to create a glaze.

Bake in a pre-heated oven at 325F/160C/Gas Mark 3 for 2½ to 3 hours. Test with a skewer which should come out clean; if not, continue cooking. An uncooked cake sizzles if you listen closely!
Cool in the tin and then turn onto a wire rack. Cool thoroughly before storing until Hogmanay.

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Scotch Pie

Large numbers of Scotch Pies are sold in Scotland every day - they are an original "fast food" and are often sold at the half-time interval at football (soccer) matches. The pies are made in special straight-sided moulds, roughly 3-3½ inches (7.5-8.5cm) in diameter and about 1½ inches (4cm) deep. A pastry lid, inside the pie, covers the meat about ½ inch (1cm) below the rim. This leaves a space at the top of the pie which can be filled, if required - with hot gravy, baked beans, mashed (creamed) potatoes etc. The meat is usually mutton (sometimes of varying quality). Many bakers have their own recipes and add spices to give additional flavour - there is now an annual competition for the best Scotch Pie.

Grannie Black, in Candleriggs in Glasgow, was a character who had such a reputation for such good mutton pies that people came from far and wide - the pub named after her (pictured here) has, unfortunately, been demolished.

The quantities below should make roughly 8/10 pies.

Ingredients for the Meat Filling:

• 1 pound (500g or two cups) lean lamb, minced (ground)

• Pinch of mace or nutmeg

• Salt and pepper

• Quarter pint (150ml) gravy

• Ingredients for the Hot Water Pastry:

• 1 pound (500g or four cups) plain flour

• 6 ounces (175g or ¾ cup) lard

• 6 fluid ounces (225ml or ¾ cup) approximately of water

• Pinch of salt

• Milk for glazing

• You will also need glasses or jars, approximately 3-3½ inches (7.5-8.5cm) in diameter to shape the pie.

Preparation:

Create the filling by mixing the minced (ground) lamb, spice and seasoning.

Make the pastry by sifting the flour and salt into a warm bowl. Make a well in the centre of the flour. Melt the lard in a scant measure of water and, when it is bubbling, add to the flour and mix thoroughly. Take a small amount (remember the mixture should make 8/10 pies, with their tops) and form into a ball and keep the rest warm while making each pastry case. This is done by rolling a suitable amount for each pie and shaping the crust round the base of a glass or jar approximately 3-3½ inches (7.5-8.5cm) in diameter. Make sure there are no cracks in the pastry - you can trim round the top of the case to make it even. As the pastry cools and gets cool, remove the glass and continue until you have about a quarter of the pastry left to make the lids.

Fill the cases with the meat and add the gravy to make the meat moist.

Roll the remaining pastry and use the glass to cut the lids. Wet the edges of the lids, place over the meat and press down lightly over the filling. Pinch the edges and trim. Cut a small hole or vent in the centre of the lid (to allow the steam to escape).

Glaze with milk and bake for about 45 minutes at 275F/140C/Gas mark 1. If the pies are not eaten immediately, they can be stored in the 'fridge but always ensure they are properly reheated before being eaten.

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White Rolls

There are a number of special regional rolls (such as the Aberdeen morning rolls or "Rowies") but this a recipe for plain white bread rolls. The finished rolls should be light and airy.

Ingredients (makes 16 rolls):

•  500g/1lb plain white flour

• 2 teaspoons salt

• 275ml/10oz warm water

• 2 teaspoons dried yeast

• 2 teaspoons brown sugar

• 2 teaspoons vegetable oil

Preparation:

Dissolve the yeast and sugar into about half the quantity of warm water in a jug and leave in a warm place with a cloth over the top. The yeast will begin to froth in about ten minutes. The flour should be in a large bowl with the salt added and mixed. The flour should preferably be slightly warm too.

Pour the yeast mixture into the flour and knead, either by hand or with a mixer with a dough hook. Add more water to make the texture so that it does not stick to your hands but is moist. Once it is well kneaded, form it into a ball, cover the bowl with a cloth and leave in a warm place. When the mixture has risen to about double its original size, knead it again until it has returned to its original volume.

The dough can then be divided into 16 and formed into individual balls. Pull the dough from the top to the bottom so that the top looks smooth. Place on lightly oiled oven trays, leaving space between each one, and cover with a cloth. Leave the rolls to rise again in a warm place, for about 30 minutes. Finally, bake in a hot oven, 200C/400F/Gas Mark 6 for about 20 minutes, until brown on top - some people prefer their rolls "lightly fired" while others prefer to bake them for longer and have a more burnt surface.

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Porridge

Oatmeal was once described as "the backbone of many a sturdy Scotsman". Porridge was one of the main ways of eating oats, in days gone by. There is a lot of mystique about making porridge and lots of traditions associated with cooking and eating it (most of which can be ignored). The important thing is to obtain good quality medium-ground oats (rather than rolled oats) and to keep stirring it to avoid solid lumps.

Ingredients (sufficient for two people):

• One pint (half litre) water; some people use half water and half milk

• 2.5 ounces (2.5 rounded tablespoons) medium-ground oats

• Pinch of salt

Preparation:

Bring the water (or water and milk) to a good rolling boil, preferably in a non-stick pan. Slowly pour the oatmeal into the boiling liquid, stirring vigorously with a wooden spoon all the time. Keep stirring until it has returned to the boil again, reduce the heat, cover the pan and simmer very gently for 15 minutes, stirring frequently. Add the salt at this point and simmer and stir for a further 5/10 minutes (time depends on the quality of the oats). It should be a thick but pour able consistency. Serve hot in wooden bowls if you have them.

Traditions:

Stirring the porridge should always be clockwise (though going in different directions probably mixes more efficiently).

Porridge used to be served with separate bowls of double cream. A spoonful of porridge (in a horn spoon) was dipped into a communal bowl of cream before eating.

Porridge is eaten standing up. While some people have suggested that this is out of respect for the noble dish, it probably arose from busy farmers doing other things while eating their morning porridge - or as an aid to digestion.

While some people frown at the idea of sugar on porridge others not only approve but suggest a tot of whisky. Each to their own!

Porridge used to be poured into a "porridge drawer" and, once it had cooled, it could be cut up into slices. These were easier to carry than brittle oatcakes.

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