Scottish Staple Foods

[WeeButtons]

Originally posted by kathyv
Mostly I changed it beacuse when reading through it I thought I sounded a bit high and mighty, and patronizing. I didn't like me coming off that way so in respect to others who read it and may take offense to it, I changed it. Nothing to do with you or any other American..... just my own interpretation of what I have written.

I think I know who you were, if you were here before and you have to remember that we here at s.com have been a bit trolled to death at times so we are a bit leery, I am anyway. I have also been slammed for some of the most innocent remarks so I personally try to be as politically correct as I possibly can.

I didn't understand what you were getting at at first, I think I do now, and you are right it is only soup and it has a catchy name. I don't think any one here wants to get into a tiffy because of it.

[i]Thanks Kathy, and I am sorry for the poor choice in jokes and I am also sorry for the Miscommunication here..

I am not here to troll about.. just here to have a wee laugh.

[WeeButtons]

Originally posted by woodelf2412
I need information on Scottish Staple foods and I don't really know any. Could you help.

[i]Hello Woodelf..

I am not Scottish, but I can tell you one of the best dishes I had while on holiday in Scotland was "Minced Meat and Tatties".. FANtastic.. I loved it. It was my favourite.

I have absoultly no idea how to make it. Well thats not totally accurate, but I can't tell you how.. off hand. I did however find this recipe and hope its good for you

Hope this helps.. however in saying that, I am sure someone else here could provide you with a more "traditional" recipe if this is not one..

And lastely.. if you look here: http://www.fife.50megs.com/scottish-recipes.htm
you will find a lot of other dishes..

Scottish Cooking Mince and Tatties ( potatoes )
Serves 4

Mince and tatties is a common dish in Scottish households.
Ingredients:

1 tablespoon oil.*
1 large onion, finely chopped.
1 lb beef mince.*
2 medium carrots, sliced.
1 tablespoon toasted pinhead oatmeal.
Water to cover.
1 or 2 beef stock cubes.**
Salt and pepper.
Gravy powder.**
1 lb boiled potatoes, peeled.

Directions:
Heat the oil in a pan and saute the onion until it is brown. Add in the mince and cook until well browned.
Add the carrots and oatmeal, mix well and pour in enough water to just cover. Crumble in the stock cubes, season and stir. Cover the pan and simmer the mince for about 20 minutes. Once the mince is cooked thicken the mince with about 3 teaspoons of gravy powder or corn starch mixed with a little cold water.

Serve the mince with boiled potatoes.
(another variation, would be to add the potatoes after adding the stock cubes.)

* A word about the beef mince (hamburger meat) in the U.S.
Most hamburger meat in the U.S has too much fat already in it, so adjust accordingly, for example, don't add the oil, and do strain off any fat after browning the meat, the onions can then be browned after straining the mince.
** Oxo cubes for beef stock, and Bisto for the gravy powder,(if you can get them in the U.S.)

[Babz]

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.

O.M.G. I can't believe I have just done all that....lolol

[SherbrookeJacobite]

Polwarth - I really don't want to stir this up (ha - I didn't even mean to make a pun, but it is a good one) - what is "loose meat" - I'm just curious. Is it like "pulled pork"?

I am familiar with Southern US cooking, and I'm very fond of much of it. I love grits, and can't get them here in Canada.

I have eaten some funny sounding foods like "jerked beef" (Jamaican - very delicious!), prairie oysters (which doesn't sound all that strange - until you find out what it is your eating).

[Polwarth]

It's kind of grey coloured minced beef...

http://www.recipezaar.com/58224

I've eaten jerk chicken when on holiday in Jamaica and Trinidad. As for the testicles... BLECH!

[Myers]

Oh my, best not to offend any of the sensitive soup in here.

*back's out slowly*

[Polwarth]

So, Wizz - at's you no eatin the testicles, then?