Rhubarb crumble is popular own its own but with a "wee nip" added, it has extra zest! You can use apples instead of rhubarb if you wish. Ingredients (makes enough for 4): Filling: 1½ pounds raw rhubarb 3 fluid ounces of whisky (equals 6 tablespoons or less than half of a US cup) Grated...
Posts Tagged ‘ ground ’
Traditional Scottish Recipes – Diet Loaf
Here is a very light sponge which was known in the days of Sir Walter Scott (he mentions it in his novel "St Ronan’s Well"). Ingredients: One pound caster sugar (granulated sugar) 8 ounces soft butter 6 eggs (size 3) 12 ounces (350g – nearly 4 cups) sifted plain flour (all purpose in the...
Traditional Scottish Recipes – Crab Pâté Pasta
This is a recipe from an Orkney company, Castle MacLellan, which makes a range of pâtés, including one from local crabmeat. Ingredients: 110g (3½ ounces) crab pâté 150g (5 ounces/1¼ cups US) dried pasta One tablespoon olive oil Half a bunch of spring onions, finely chopped 100g (3½ ounces) Mascarpone cheese (or quantity to...
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...
Traditional Scottish Recipes – Brandy Wafers
The close historical relationship between Scotland and France meant that brandy was a well known alcoholic drink in the home of whisky. It was only after the Union of the Parliaments in 1707 that Portuguese port became more widely known. Ingredients: 2 ounces golden syrup (Light corn syrup is the nearest US equivalent) 2...
Traditional Scottish Recipes – Baked Brown Trout
Trout, freshly caught from the river, is a dependable dish to have in Scottish restaurants, especially in the Highlands. In this recipe the fish cooks in its own juices, with baking foil keeping it moist. Quantities below are for four people. Ingredients: Four half pound (250g) trout 4 tablespoons dry vermouth 2 tablespoons olive...
Recent Comments