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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.
Scotch collops are a traditional Scottish dish (referred to as a meal in Robert Louis Stevenson's novel Kidnapped—published in 1886; set in the 1750s). It can be created using either thin slices or minced meat of either beef, lamb or venison.
Hatted kit, or hattit kit, is a traditional Scottish milk dish. The fresh milk used in the recipe must be warm and traditionally it was made by milking straight from a cow [1] into a pail or other vessel (the kit) [2] containing fresh buttermilk and sometimes rennet. Recipes variously instruct to mix well or to refrain from stirring.
This traditional soup, which is also known as Scotch broth, has Scottish origins. It boasts a hearty combination of barley, root vegetables and slow-cooking stew meat, like beef or lamb chuck (or ...
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 ...
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.
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 ...
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related to: traditional scottish meal recipes for beginners