Ad
related to: scottish food starters menu
Search results
Results from the WOW.Com Content Network
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.
Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage and onion. Similar to Irish colcannon and English bubble and squeak, it is either served as an accompaniment to a main dish or as a main dish itself. Cooked leftovers from a roast meal can be used.
Stornoway black pudding is a type of black pudding (Scottish Gaelic: marag-dhubh) made in the Western Isles of Scotland. [1] Commercial recipes include beef suet, oatmeal, onion and animal blood, in sausage casings made from cellulose or intestines. [1] Jeremy Lee described it as "arguably the best sausage made in the UK". [2]
Main menu. Main menu. move to sidebar hide. ... Pages in category "Food and drink in Scotland" ... Scottish Food and Drink Fortnight
Afrikaans; العربية; Български; Brezhoneg; Català; Čeština; Cymraeg; Deutsch; Español; Esperanto; Euskara; فارسی; Français; Galego; 한국어 ...
Despite concerns that British people are no longer eating traditional dishes, [3] mince and tatties remains popular in Scotland. A survey by the Scottish Daily Express in 2009 found that it was the most popular Scottish dish, with a third of respondents saying that they eat mince and tatties once a week.
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.
Ad
related to: scottish food starters menu