#scottish cuisine

[morethansalad]

Vegan Traditional Scotch Broth (Pea, Barley, Lentil, Veggie Soup)

[scotianostra]

On March 9th 1770 Haggis was served on board Captain James Cook’s ship “Endeavour”

I'm never really sure how many posts I will end up doing each day, this is just a bit of a filler as it isn't that big a deal!

There is many a story or legend about the infamous haggis. Some say it is a bird, some say it is an animal that has legs on one side of its body longer or shorter than the other side, so that when it is running around a hill and is frightened, it turns and falls and rolls down the hillside so that people can catch it easier. All of these stories originated in Scotland, but with regards to this Haggis, it is thought it was the first haggis prepared and eaten in New Zealand.

It's said that the New Zealand Haggis actually runs round hills clockwise, as we all know of course, in Scotland it is anti-clockwise, this is because they have quickly adapted to the southern hemisphere, and basically running upside down- what's your answer to that Flat Earthers!

The New Zealand Haggis originated from the original Scottish stock that migrated here in the 1800's. Adapting to a different climate and vegetation, the Haggis flourished well in its new home, but kept many of its ancestral features. However, grazing on N.Z. vegetation has resulted, some say, in a more superior flavoured table beastie.

The Haggis originally bred on the slopes of Mt. Victoria in the suburb of Devonport, Auckland City (an early European settlement), and grazed mainly on local "kikuyu" grass, bracken and the odd bit of tourist litter.

Back to the main subject of the post.

The Endeavour which was anchored off the south side of Stewart Island and the haggis was made to celebrate the birthday of a young Scottish Officer on board the vessel. (Captain James Cook's father was also Scottish).

When you are heating a haggis, take heed of the poem:

“The Haggis is a funny Beast To make it, strong men toil But in cooking, it is delicate NEVER should it boil.

It’ll sit at “sub-boiling” For the best part of a day Until the time arrives at last To carry it on a tray.

So people, please take note and Do not fiddle with the knob I set the dial earlier I’ve heated many, I know my job.

If you turn the dial or poke the beast Thinking you’re one of the testers I’ll use my sword and send you off To meet all your ancestors.“

[pagan-stitches]

Cottage pie

[culinaryplating]

Cullen skink

[maelys-with-the-torn-cieling]

"British food sucks" "We hate British food" "Great Britain doesn't deserve kitchens"

Well, how bout THIS

Exactly. Scotland's where it's at, bitches.

[hsmagazine254]

Edinburgh, Scotland - A Tale of History and Natural Beauty

A Tale of History and Natural Beauty – Edinburgh, Scotland Explore the enchanting city of Edinburgh, where history unfolds against a backdrop of natural beauty. Scotland is calling in 2023, and we invite you to discover the cultural richness and scenic wonders that make Edinburgh a captivating destination.   Scotland is Calling 2023   Exploring Edinburgh – Top Recommendations 1. Discover…

[safecastle-sale]

Calling all Scots and lovers of Scottish cuisine! Are you ready to experience the true taste of Scotland? Then you need to try our Traditional Scottish Haggis!

[bletheringskite]

PC McKirdy Explains The Delights Of Scottish Street Food

When a tourist is pulled over for driving on the wrong side of the road, PC McKirdy couldn't be more excited, as it turns out she's a food blogger - and has a whole stash of foodie treats in her car!

[n-r-drafts]

(source)

That one up top doesn't quite look cooked to me XD — the black pudding I've eaten (delicious!) was definitely pan-cooked after slicing, and absolutely black in color. One of those things that doesn't look how it tastes, really.

[morethansalad]

Vegan Edinburgh Fruit Scones

[scotianostra]

January 23rd is National Pie day, what's your favourite pie?

Is it the traditional New Years day fare, of a muckle steak pie, or the humble Scotch Pie filled with mutton? It could also be a macaroni pie, possibly a favourite with the vegetarians Scots out there. Or maybe you have sought out the Breakfast pie that I posted about previously is made by Table 13 Express takeaway deli in Kirkintilloch. The Haggis and Steak Pie by Bells is also up there, although I preferred the haggis mash and beans pies we used to get from our local bakers growing up in my hometown of Loanhead.

Perhaps the most famous of our pies here in Scotland is the award winning Killie Pie made by Brownings Bakery in the town since 1945.

Just last week Scotlans best pie was announced at The World Championship Scotch Pie Awards, with a beloved Perth and Kinross butcher taking home the top prize at the ceremony. More than 50 bakeries and butchers from around Scotland were shortlisted in a range of categories, with their bakes assessed anonymously by a panel of experts and independent judges.

This year, the top World Champion prize was given to James Pirie & Son of Blairgowrie, who previously won the competition in 2018, 2020, and 2022, as well as taking the title of World Scotch Pie Champion of Champions in 2021 with their iconic Scotch Pie.

Elsewhere, fellow winners included James Aitken Butchers in Alloa, The Little Bakery in Dumfries, and Beefcake Cafe in Glasgow, who took home prizes in the Sausage Roll, Bridie, and Vegetarian Savoury categories respectively. Among the other categories were Steak Pie and Haggis Savoury, which were awarded to Brownings the Bakers Ltd in Kilmarnock and WeeCOOK in Carnoustie.

Here's a recipe for the Scotch Pie, although they will differ from source to source.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Four 4-inch springform cake pans (or equivalent)

Rolling pin

Small skillet

Knife to cut onion

Saucepan/s

Measuring cups, spoons

Kitchen scale (optional)

Mixing Bowls and spoons

Pastry Brush (for egg wash)

Stove and Oven (obviously)

INGREDIENTS

Hot Water Pastry Crust

2 cups flour (240 grams)

1/2 cup lard or shortening

1/2 cup water

1/2 teaspoon salt

1 egg yolk, beaten (for egg wash)

Meat Filling

1 small onion, chopped fine

1 – 2 teaspoons lard, butter, or shortening

1 pound lean ground beef

1 teaspoon kosher salt

1/2 teaspoon pepper

1/2 teaspoon mace

1/2 teaspoon nutmeg

1 teaspoon Italian spice (optional)

Quick Beef Gravy

1 14 oz. can low sodium chicken broth

2 cubes beef bouillon

1/4 cup cold water

2 tablespoons corn starch

2 tablespoons corn starch

DIRECTIONS

Preheat oven to 350° F or 177° C. Grease four 4 inch springform pans and set aside.

Put flour in a medium mixing bowl and create a well in the center.

Place water, salt, and lard in a saucepan and bring to a boil.

Carefully pour hot water and lard into well made in the flour. Mix with a spoon until all the flour is wet.

When the flour mixture is cool enough to handle. Knead just enough to mix completely. Set aside one fourth of the dough and divide the remaining dough into four balls.

2 tablespoons corn starch

DIRECTIONS

Preheat oven to 350° F or 177° C. Grease four 4 inch springform pans and set aside.

Put flour in a medium mixing bowl and create a well in the center.

Place water, salt, and lard in a saucepan and bring to a boil.

Carefully pour hot water and lard into well made in the flour. Mix with a spoon until all the flour is wet.

When the flour mixture is cool enough to handle. Knead just enough to mix completely. Set aside one fourth of the dough and divide the remaining dough into four balls.

Place all of the dough in the refrigerator while sautéing the onions and preparing the meat mixture.

Sauté the chopped onion in 1 to 2 teaspoons of lard, butter, or shortening, until soft.

Thoroughly mix ground beef, onion, and spices, including salt and pepper, in a bowl and set aside.

Remove dough from the refrigerator and roll each of the four big dough balls into round shapes big enough to cover the bottom and up the sides of the springform pans stopping about 1/4 inch or 6 mm from the top of the pan.

Roll out the large piece of dough, (the fourth you cut off from the whole dough mass in the beginning), into one large shape a little thinner than the bottom shells. Using one of the springform pans, cut four circles out of the rolled dough. These will be the lids (top crusts) of your pies. Lay them flat and cut a small hole in the center of each lid.

Add one fourth of the meat mixture to each pastry lined pan. Filling to about 1/4 inch or 6 mm from the top of the dough. Be sure to push it down into the corner round the bottom of the pan.

Cover the pie with the pastry lids and press the edges of the lid dough into the shell dough to seal. You may crimp with your fingers or press with a fork to make them pretty or just leave them plain. Just make sure the tops and sides are sealed together.

Brush each lid with the beaten egg yolk and place the pies in the oven for 35 to 40 minutes. You can stick a meat thermometer into the lid hole to ensure the meat is cooked through. It should be 160° F or 71° C.

While the pies are in the oven, make the quick gravy. Put the chicken broth in a saucepan along with two beef bouillon cubes and bring to a boil. Mix 2 tablespoons of corn starch into 1/4 cup cold water and stir until smooth. Slowly, add the corn starch mixture to the broth while stirring. Turn down the heat to a simmer and allow the gravy to thicken, stirring occasionally.

Remove the pies from the oven and allow to cool for 5 to 10 minutes before removing springforms. Serve with gravy, potatoes, and vegetables, top with beans, or, just eat them on the go.

NOTES

If you want to put a tablespoon of gravy inside each pie before baking them, just make the gravy before assembling the pies.

Scotch pies will last 3 days in the refrigerator and can be frozen after they have cooled for an hour. They will taste best if eaten within two to three months of freezing. Once you have thawed the pies, don’t refreeze them.

Recipe taken from https://travelinginmykitchen.com/2022/01/03/make-your-own-scotch-pies/

[culinaryplating]

Cullen skink

[kemetic-dreams]

The American English expression "fried chicken" was first recorded in the 1830s, and frequently appears in American cookbooks of the 1860s and 1870s. The origin of fried chicken in the southern states of America has been traced to precedents in Scottish and West African cuisine. Scottish fried chicken was cooked in fat, and West African fried chicken added different seasonings,and was battered and cooked in palm oil. Scottish frying techniques and African seasoning techniques were used in the American South by enslaved Africans

Fried chicken provided some means of an independent economy for enslaved and segregated African-American women, who became noted sellers of poultry (live or cooked) as early as the 1730s.Because of the expensive nature of the ingredients, it was, despite popular belief, a rare dish in the African-American community reserved (as in Africa) for special occasions.When it was introduced to the American South, fried chicken became a common staple. Later, as the slave trade led to Africans being brought to work on southern plantations, the enslaved people who became cooks incorporated seasonings and spices that were absent in traditional Scottish cuisine, enriching the flavor. Since most enslaved people were unable to raise expensive meats, but were generally allowed to keep chickens, frying chicken on special occasions continued in the African-American communities of the South, especially in the periods of segregationthat closed off most restaurants to the African population

American-style fried chicken gradually passed into everyday use as a general Southern dish, especially after the abolition of slavery, and its popularity spread. Since fried chicken traveled well in hot weather before refrigeration was commonplace and industry growth reduced its cost, it gained further favor across the South. Fried chicken continues to be among this region's top choices for "Sunday dinner". Holidays such as Independence Day and other gatherings often feature this dish. During the 20th century, chain restaurants focused on fried chicken began among the boom in the fast food industry. Brands such as Kentucky Fried Chicken (KFC) and Popeyes expanded in the United States and across the world.

[gothicprep]

thinking of the time that my dad was called for a search & rescue mission of two scotch photographers in the highlands that climbed a mountain and weren’t prepared to go down. dad said, “I’ve never been more ashamed of being scottish”:

[theendorisit]

I’m going to bring the chaos and say baked mac and cheese pie is even better

you can always rely on British people to ADD MORE CARBS!

Has tabitha ever had like baked Mac n cheese or has she only had the really shitty box Mac n cheese, and if that's the case then what would she think of baked Mac n cheese

box only

it's better that way :) abby no want me say that :(

[cryptotheism]

Let me tell you about the worst meal of my life.

I, a socal native, was wandering through Edinburgh. For reasons too complicated to explain here, I had not eaten or slept in roughly 24 hours. I was exhausted, maddeningly hungry, and hungover. I wanted something that tasted like home. There was a burrito place.

It was a standard store layout, the line of cooks waiting to assemble the burrito step by step, little troughs of ingredients laid out before me. In a land of unfamiliar, alien cuisine like Greggs and Pret A Manger, I was finally in familiar territory. I understood this.

One steak burrito please.

I watch this poor Scottish woman grab a cold flour tortilla from a plastic bag. It is so stale it clicks as it hits the counter. She drops a tongful of cubed carne asada into the center. It bounces.

My choice of beans was the first thing to throw me. No black. No refried. My choices were white, kidney and large. I went for white.

The rice was visibly undercooked. The cheese was certainly not Oaxaca, but let's be fair, even a lot of American taquerias don't use Oaxaca. I just needed something white and reasonably melty, and I trust the Scots when it comes to cheese. Things were odd but going steady. I was going to get my burrito.

But then, dear reader, this woman dips a ladle into the thinnest, wateriest, greyest looking guacamole I have ever seen. There are chunks of raw avocado floating in what appears to be cucumber water. I initially mistook it for a ceviche or unusually chunky salsa. And this woman really lays it on. She soaks my burrito like some kind of avocado based baptism mishap. All I can do is sit and watch as a puddle of greenish sweat forms under the tortilla. The ship was sinking. I needed to get out now while there was still time.

"That's perfect." I say.

I have nothing but empathy for this cook. None of this was her fault. I watch in placid horror as she attempts to fold Davvy Jones tortilla into working order. The tortilla is so stale it is audibly crackling as it splits and creaks. Beans and cheese gush from a crack in the starboard side. Another break. Another. But all is not lost. An enterprising coworker swoops in with a second tortilla, staunching the wound. A layer of foil reinforces the patch. Total repair cost is about fifteen pounds.

I sit. I unwrap. I am deliriously hungry. I take a bite without looking.

A bog body of a tortilla. Cold in some places, soggy in others, mysteriously sticky in yet others. Rubbery carne asada haunted by the memory of the ghost of cumin. Rice so undercooked it was biting me back. Beans so underdone they're writing on my teeth like chalk on a blackboard. Everything is fucking wet. There is a smell, but no discernable taste of avocado. Cheese was fine.

There was no lime anywhere. I asked.