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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.
Haggis on a platter at a Burns supper A serving of haggis, neeps, and tatties. Haggis (Scottish Gaelic: taigeis [ˈtʰakʲɪʃ]) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with chopped onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach [1] though now an artificial casing is often used ...
A Burns supper is a celebration of the life and poetry of the poet Robert Burns (25 January 1759 – 21 July 1796), the author of many Scots poems. The suppers are normally held on or near the poet's birthday, 25 January, known as Burns Night (Scots: Burns Nicht; Scottish Gaelic: Oidhche na Taigeise) [1] also called Robert Burns Day or Rabbie Burns Day (or Robbie Burns Day in Canada).
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.
Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley.The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes.
Classic Beef Stroganoff. A nod to tradition, with a tip of the hat to the ’80s love of decadent meals, beef Stroganoff seemed destined for popularity.
A recipe for shepherd's pie published in Edinburgh in 1849 in The Practice of Cookery and Pastry specifies cooked meat of any kind, sliced rather than minced, covered with mashed potato and baked. [9] In the 1850s the term was also used for a Scottish dish that contained a mutton and diced potato filling inside a pastry crust. [10]
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