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Introduction
Haggis is probably the first traditionally Scottish food most people would name, but the filled sheep’s stomach isn’t to everyone’s taste. Happily, Scottish cuisine includes lots of other mouth-watering dishes, whether you’re looking for a great start to the day, a filling main meal on a budget or something sweet to finish things off.
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Oatcakes
Oatcakes have been a staple of the Scottish diet for hundreds of years and make a good accompaniment for cheese. To make the simple biscuits, combine equal quantities of oatmeal and porridge oats with a pinch of salt and a little vegetable oil. Add a splash of just-boiled water and mix into a dough. Roll the dough out and cut out discs – 280 grams of oatmeal and oats will produce about 20 oatcakes. Then simply bake in an oven at 180 C for about 20 minutes. When the edges turn brown they’re ready to come out!
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Porridge
High in protein and fibre, cholesterol-lowering and low GI, porridge is a very healthy way to start the day. Traditionally, Scottish-style porridge contains nothing but oats, salt and water, but you can create a richer taste by replacing the water with milk and omitting the salt. Making porridge is easy: mix the oats and milk or water together and simmer in a saucepan for around five minutes. Alternatively, cook on full power in a microwave for the same time, stopping to stir about half-way through. Add chopped fruit, nuts or honey for extra flavour and a health kick!
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Scotch broth
Hearty scotch broth is a perfect winter warmer and makes a cheap and filling meal if you’re on a tight budget. Traditionally, you would start by making lamb or mutton stock, but shop-bought stock is a quick short cut. You can even use chicken stock as a substitute and still produce a delicious result. Warm the stock and add chopped vegetables – carrots, potatoes, celery, leek – the choice is up to you! Throw in a handful of barley, bring to the boil and simmer for between two and three hours. The broth is ready when it reaches a thick consistency.
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Scotch pie
Scotch pies are popular across the country and make a convenient and filling lunch if you’re on the go. Traditionally the pastry is made using melted lard, flour, salt and water but you can get good results with a shop-bought pastry. Roll out the pastry and use it to line a small pie mould. For the filling, combine minced beef or lamb with breadcrumbs and season with salt, mace, nutmeg and pepper. Fill the pastry cases, add a lid and bake in a hot oven until golden brown.
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Aberdeen Angus
Scotland exports its Aberdeen Angus beef across Europe and it’s perfect for a classic steak. Enjoy it at its best by cooking it on the grill. Season your steak and get the grill as hot as possible before cooking the meat. Quality Meat Scotland recommends around four minutes each side if you like your fillet steak rare, going up to between six and seven minutes if you like your steak well done. Serve with chips for a classic meal!
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Cullen Skink
Cullen Skink is another hearty Scottish dish based on smoked fish and cream. Traditionally the recipe calls for undyed smoked haddock, but any smoked white fish will do. Start the soup by frying a finely chopped leak in oil over a low heat, says Chef Andrew Fairlie of the Gleneagles Hotel. Add fish stock, along with a bay leaf, chopped potatoes and the smoked fish and simmer for around 15 minutes. Remove the cooked fish, flake it and return it to the pan with some double cream. Continue to simmer for just two or three minutes before seasoning with pepper and serving.
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Colcannon
Colcannon makes a great side dish for meat or chicken but can also be enjoyed on its own. Roughly chop potatoes and other root vegetables of your choice – carrots and turnip are both traditional. Boil the vegetables for around 20 minutes, throwing in a few cabbage leaves a few minutes before the end. Mash the cooked vegetables and shred the cabbage before mixing the two together and seasoning with salt, pepper and plenty of butter.
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Tablet
The sweet taste of Tablet can be addictive! Heat water in a saucepan and melt some butter into it. Before the mixture reaches boiling point, dissolve sugar into it – stir to ensure the sugar has fully dissolved. Bring this mixture to the boil and add condensed milk. Now keep your concentration: stir constantly until the mixture thickens and turns a golden brown colour. Turn it out into a bowl and beat for at least ten minutes before pouring it into a shallow dish. The tablet is ready to eat when it’s cool.
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Cranachan
Traditionally a summer dish served at special occasions, Cranachan combines well-known Scottish ingredients of oats and whisky. Toast oatmeal in a pan until golden. In a bowl, whip double cream and add a tablespoon of whisky – you could add honey if you would prefer not to use alcohol. Place the cream in the serving bowl and scatter the toasted oats over the top. You could also add soft fruits, such as raspberries and strawberries, for extra flavour and nutrition.
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