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Scottish cuisine (Scots: Scots cookery/cuisine; Scottish Gaelic: Biadh na h-Alba) encompasses the cooking styles, traditions and recipes associated with Scotland.It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern.
Sue Lawrence is a Scottish cookery and food writer, noted for her promotion of traditional Scottish recipes and regional produce, and also a writer of historical novels set in Scotland, exploring women's lives.
Somewhat similar recipes for a butter tart, a crust pastry with a filling of fruit, almonds, sugar, butter, and wine, can be found in Britain from the early 18th century. [5] Sugars such as muscovado were not widely available to the average Scot until the 19th century. [ 6 ]
Tattie scones contain a small proportion of flour to a large proportion of potatoes: one traditional recipe calls for two ounces of flour and half an ounce of butter to a pound of potatoes. [ 2 ] "Looking like very thin pancakes well browned, but soft, not crisp, and come up warm, in a warm napkin folded like a pocket to hold chestnuts.
The first recipe was printed in 1598, [3] though the name "cock-a-leekie" did not come into use until the 18th century. [4] Traditionally, the soup is made with broiler fowl and would not contain thickeners, or vegetables other than leeks. It would range from a clear stock to a green leek stock, with little flesh.
Acton uses the term "collops" not only for recipes made with minced cuts of beef, but also in the meaning of "veal cutlets", small round cuts of veal either fried gently in clarified butter and served with espagnole sauce or, for the "Scotch collops", dipped in egg batter and bread crumbs and fried before saucing.
Cullen skink is a thick Scottish soup made of smoked haddock, potatoes, and onions. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. Sometimes ocean perch or salmon are used in the soup. This soup is a local speciality from the town of Cullen in Moray on the northeast coast of ...
Clapshot is a traditional Scottish dish that originated in Orkney [1] [2] [3] and may be served with haggis, oatcakes, [2] mince, sausages or cold meat. [3] It is created by the combined mashing of swede turnips and potatoes ("neeps and tatties") with the addition of chives, butter or dripping, salt and pepper; some versions include onions.
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