Scottish Cuisine

[eve1102]

Does Scotland have its own Cuisine and if so..can we get some recipies???

This is a good place to post our favorite recipies to great cuisine. I will post one as soon as i can one..

Evie

[michaelmarley]

HAGGIS - The only cuisine, from Scotland - enjoy... (and remember to wash it down with the National Drink.) Okay, if you dont like Haggis (or are squemish - stop reading now..please)

1 sheep's stomach, thoroughly cleaned
The liver, heart, and lights (lungs) of the sheep
1 lb Beef suet
2 large Onions
2 tb Salt
1 ts Freshly ground black pepper
1/2 ts Cayenne or red pepper
1/2 ts Allspice
2 lb Dry oatmeal (the old-fashioned, slow-cooking kind)
2-3 cups broth (in which the liver, heart and lights were cooked)

What you need: Canning kettle or a large spaghetti pot, 16- to 20 quart size with a lid to fit it; meat grinder; cheesecloth

What to do: If the butcher has not already cut apart and trimmed the heart, liver and lungs, do that first. It involves cutting the lungs off the windpipe, cutting the heart off the large blood
vessels and cutting it open to rinse it, so that it can cook more quickly. The liver, too, has to be freed from the rest. Put them in a 4-quart pot with 2 to 3 cups water, bring to a boil, and
simmer for about an hour and a half. Let it all cool, and keep the broth.

Run the liver and heart through the meat grinder. Take the lungs and cut out as much of the gristly part as you easily can, then run them through the grinder, too. Next, put the raw beef suet
through the grinder. As you finish grinding each thing, put it in the big kettle. Peel, slice and chop the onions, then add them to the meat in the kettle. Add the salt and spices and mix.

The oatmeal comes next, and while it is customary to toast it or brown it very lightly in the oven or in a heavy bottomed pan on top of the stove, this is not absolutely necessary. When the
oatmeal has been thoroughly mixed with the rest of it, add the 2 cups of the broth left from boiling the meat. See if when you take a handful, it sticks together. If it does, do not add the
third cup of broth. If it is still crumbly and will not hold together very well, add the rest of the broth and mix thoroughly. Have the stomach smooth side out and stuff it with the mixture,
about three-quarters full. Sew up the openings. Wrap it in cheesecloth, so that when it is cooked you can handle it.

Now, wash out the kettle and bring about 2 gallons of water to a boil in it. Put in the haggis and prick it all over with a skewer so that it does not burst. You will want to do this a couple of
times early in the cooking span. Boil the haggis gently for about 4 or 5 hours. If you did not have any cheesecloth for wrapping the haggis, you can use a large clean dishtowel. Work it
under with kitchen spoons to make a sling with which you can lift out the haggis in one piece. You will probably want to wear lined rubber gloves to protect your hands from the hot water
while you lift it out with the wet cloth. (You put the dish cloth in the pot only after the haggis is done; you do not cook the towel with the haggis as you would the cheesecloth.)

[This message has been edited by michaelmarley (edited 01 June 2000).]

[Ellen_R]

Haggis (which I really like very much, by the way)the only Scottish "cuisine?" What about bridies (yum) and sausage rolls? And
cranachan (yum, yum!) and potato scones?
Comments? Recipes?

[Willy]

Michael,
I think that recipe is going to give me nightmares!

yeah!
What about stovies and clootie dumpling and tablet and cock-a-leekie soup and shortbread and partan bree and atholl brose and cullen skink and skirlie toasts...????

[BagpipeBoy]

Whenever I cook Haggis I usually use oatmeal as called for in the recipe in this post, but barley also taste real nice when it's toasted.

------------------
Tha a'ghrain ag èirigh.
Iain

[BagpipeBoy]

I just read through the recipe again and wanted to add...Another way of preparing a nice flavor to it is when you are cooking the lungs, (supposing the windpipe is still attached), hang the windpipe over the side of the pot and let the juice drip into a small cup on the side of the boiling pot. After everything is finished douce the stomach with the juice and let it sit for about 10 minutes to soak. Magnifique.

------------------
Tha a'ghrain ag èirigh.
Iain