Project help

[Aly14]

Hi, I'm doing a project at school. its on our culture and my mom isnt here for when its due and my dad doesnt know anything so i was wondering if you guys could help me. I have to make a food from our culture(scotland) and i was gonna make shortbread cause i know how to make it. but we have to list like all the nutrients and stuff on a tri-fold board and theres only 3 ingreidents so I was woundering if you can give me like a type of food to make that everyone like and has alot of ingredients so please let me know thanks alot

[kathyv]

Here are a few that may work for you.

Clootie Dumpling
Scottish Spiced Fruit Dumpling.

170g (6oz) Fine Brown Breadcrumbs
110g (4oz) Wholemeal Flour
110g (4oz) Suet, finely chopped or Butter
110g (4oz) Sultanas (golden raisens)
110g (4oz) Currants
2 Eggs, beaten
1 Large Cooking Apple
1 lemon, juice and zest
2 tbsp Black Treacle (molasses)
1 tsp Baking Powder
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1 tsp Ground Nutmeg
1 tsp Ground Cumin
Fresh Orange Juice to mix

Boil square of cotton or linen cloth, about 24 inches square, a few minutes.
Spread it out on a table, sprinkle with a tablespoonful of wholemeal flour, tossing the flour to coat the main centre of the cloth quite thickly.
Place the eggs and treacle into a bowl, beat lightly together.
Add the remaining ingredients and mix well to a stiff consistency, adding a little water, if needed.
Place the mixture in the middle of the cloth.
Bring up the edges and tie with a string, leaving a little space for expansion.
Hold the tied ends of the cloth and gently pat to produce a rounded shape.
Place the pudding into a saucepan of boiling water, which should reach halfway up the side.
Cover and simmer gently for 4 hours.
Checking occasionally, top up the water as need.
Once cooked plunge into cold water for about one minute to release it from the cloth.
Place onto a plate and place the pudding into a hot oven for a few minutes to dry off the skin.
Serve hot with custard or other sweet sauce
Serves 8-10

Scottish Border Tart
Serves 4

225g (8oz) Shortcrust Pastry *see below*
140g (5oz) Mixed Dried Fruit
50g (2oz) Butter
50g (2oz) Dark Soft Brown Sugar
25g (1oz) Walnuts, chopped
25g (1oz) Glacê Cherries, chopped (marichino cherries)
1 Egg, beaten
110g (4oz) Icing Sugar
1 tbsp Lemon Juice

Pre-heat oven to 190°C: 375°F: Gas 5.
Lightly grease a 7 inch round baking tin.
Roll out the pastry on a floured surface and line the baking tin
Gently melt the butter and sugar together in a saucepan.
Remove from the heat and allow to cool.
Add the dried fruit, walnuts and cherries.
Stir in the beaten egg.
Place the mixture into the prepared baking dish.
Bake for 25 to 30 min or until the pastry is slightly browned.
Allow to cool.
Mix the icing sugar and lemon juice together.
Spread over the top of the tart, allow to set before serving.

*Shortcrust Pastry*
225g (8oz) Flour
50g (2oz) Lard (can use shortning)
50g (2oz) Butter
½ tsp Salt
2 tbsp Water

Sieve the flour and salt together into a bowl.
Cut the fats into 1.5cm (½ inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed.
Cover tightly and allow to rest in a fridge for 15 - 30 minutes.
Roll out to the required thickness.
At this stage the pastry may be frozen if required.
It should be baked in a preheated oven at between 190°C: 375°F: Gas 5 and 220°C: 425°F: Gas 7 depending on thickness and use.


Fruit Scones
450g (1lb) Self Raising Flour
110g (4oz) Butter
110g (4oz) Sultanas (golden raisens)
50g (2oz) Sugar
½ tsp Salt
½ tsp Bicarbonate of Soda

Preheat oven to 190°C: 375°F: Gas 5.
Rub the butter lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Add the sugar and sultanas.
Add the salt and bicarbonate of soda, mixing in enough milk to make a soft dough.
Pat or roll out the dough on a lightly floured surface until about 1.5cm (½ inch) thick, cut into 4cm (1½ inch) rounds.
Bake for 12 - 15 minutes.


Make sure you use butter when it's called for rather than Margarine, it won't taste the same if you sub something in for the butter.


This is REALLY yummy!
Cock-a-Leekie Soup
350g (12oz) Chicken portions
350g (12oz) Leeks
15g (½ oz) Butter
1.1 litres (2 pints) Chicken Stock
1 Bouquet Garni
Parsley

Melt the butter and fry the chicken until well browned on all sides.
Cut the leeks into 4 lengthways, then roughly chop.
Reserving the green parts and chop finely.
Add the white pieces of leek to the pan and fry for a few minutes to soften.
Add stock and the bouquet garni.
Bring to the boil, simmer for 30 minutes, the add the chopped leek greens.
Simmer for a further 30 minutes.
Remove the chicken, remove skin and bones and cut into chunks.
Skim the soup if required.
Add the meat to the serving dish, then pour over the soup.
Garnish with parsley.


For a lot more ideas try this link. http://thefoody.com

Good luck and let us know how it works!

[Aly14]

HEY,
thanks alot for this information i might even be able to just make these at home they sound great!! lol so thank you very very much!! this helps alot and ill be able to hopfully get all the additional information that i need to get an "a" ont he project!!