Peculiarly Scottish
There are things you can get in Scotland that are just unavailable elsewhere. Mostly we can live without them but sometimes, especially at breakfast, I get wee hankerings for things. Thank you to http://www.scotlands-enchanting-kingdom.com and http://www.glasgowguide.co.uk for their fabulous recipe collections that actually work. I find a lot of things in the unique Glasgow Cookery Book and, of course, I learned a lot as a child for which I am indebted to my mother.
Potato Scones
Ingredients:
200g leftover buttered, mashed potato
50g flour
Pinch baking powder
Method:
Mix the baking powder with the flour and add the mixture gradually to the potato until you have a pliable dough - I usually use all of the flour. Roll the dough out until it's about the thickness of a pound coin. Cut into rounds or squares re-rolling the dough as required.
Cook for three minutes each side in a dry frying pan.
I usually make triple this quantity and freeze the scones layered in baking paper so I have them ready to fry in butter for a cooked breakfast or just with a fried egg on top.
First made: September 2012
200g leftover buttered, mashed potato
50g flour
Pinch baking powder
Method:
Mix the baking powder with the flour and add the mixture gradually to the potato until you have a pliable dough - I usually use all of the flour. Roll the dough out until it's about the thickness of a pound coin. Cut into rounds or squares re-rolling the dough as required.
Cook for three minutes each side in a dry frying pan.
I usually make triple this quantity and freeze the scones layered in baking paper so I have them ready to fry in butter for a cooked breakfast or just with a fried egg on top.
First made: September 2012
Oatcakes
Ingredients:
250g oatmeal flour
25g butter
1/2tsp bicarbonate of soda
pinch of salt
150ml hot water
Handful porridge oats
Method:
Heat the oven to 180C.
Mix all the ingredients together and form into a dough. Sprinkle the worktop with the porridge oats and roll out the dough to the thickness of a pound coin. and place on a floured baking tray.
Bake in the preheated oven for 15 minutes then transfer to a wire rack to cool and dry.
First made: Far too long ago to mention!
250g oatmeal flour
25g butter
1/2tsp bicarbonate of soda
pinch of salt
150ml hot water
Handful porridge oats
Method:
Heat the oven to 180C.
Mix all the ingredients together and form into a dough. Sprinkle the worktop with the porridge oats and roll out the dough to the thickness of a pound coin. and place on a floured baking tray.
Bake in the preheated oven for 15 minutes then transfer to a wire rack to cool and dry.
First made: Far too long ago to mention!
Steak Lorne Sausage (Square Slice)
These are spicy, meaty and unctuous. Just perfect in a soft roll for breakfast or lunch. People in Scotland get to just go and buy these in the butcher's or the supermarket. This recipe makes a lot though so you can have supplies in the freezer.
Ingredients:
450g minced beef
450g pork sausage meat
170g fresh breadcrumbs
115ml water
1 1/2 tsp salt
1 1/2 tsp coriander
1 1/2 tsp pepper
1/2 tsp nutmeg
Cooking Instructions:
Put all the ingredients in a large bowl and mix thoroughly. Wet your hands with cold water and get them in there to make sure everything is truly mushed together.
Line a loaf tim with cling film and pack the mixture in tightly and cover the top with the clingfilm. Put the tin in the freezer and partially freeze the mixture to make it easier to cut into slices - this is easier said than done, it took ages and I ended up cutting slices off each end as the day (yes, day) went on otherwise the whole thing would have frozen and been impossible to cut.
Cut into thickish slices - not as much as a centimetre but not too thin either, and freeze individually in parchment paper (I cut the paper into long strips and concertina four in a packet then bag the whole thing).
To serve, fry in a little oil until brown and sizzling.
Great in a roll, with a mixed grill, fry-up or with tattie scones, egg and beans.
First made: 27th January 2013
Ingredients:
450g minced beef
450g pork sausage meat
170g fresh breadcrumbs
115ml water
1 1/2 tsp salt
1 1/2 tsp coriander
1 1/2 tsp pepper
1/2 tsp nutmeg
Cooking Instructions:
Put all the ingredients in a large bowl and mix thoroughly. Wet your hands with cold water and get them in there to make sure everything is truly mushed together.
Line a loaf tim with cling film and pack the mixture in tightly and cover the top with the clingfilm. Put the tin in the freezer and partially freeze the mixture to make it easier to cut into slices - this is easier said than done, it took ages and I ended up cutting slices off each end as the day (yes, day) went on otherwise the whole thing would have frozen and been impossible to cut.
Cut into thickish slices - not as much as a centimetre but not too thin either, and freeze individually in parchment paper (I cut the paper into long strips and concertina four in a packet then bag the whole thing).
To serve, fry in a little oil until brown and sizzling.
Great in a roll, with a mixed grill, fry-up or with tattie scones, egg and beans.
First made: 27th January 2013