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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.
The Lorne sausage, also known as square sausage, flat sausage or slice, is a traditional Scottish food item made from minced meat, rusk and spices. [1] Although termed a sausage, no casing is used to hold the meat in shape, hence it is usually served as square slices from a formed block. It is a common component of the traditional Scottish ...
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 ...
100g Scottish mature cheddar cheese. 100g red leicester. 1 large onion. 2 cloves garlic. 30g scottish salted butter. 1 heaped tsp dijon mustard. 40g plain flour. 500ml Scottish milk. 3g fresh ...
Scottish cuisine-related lists (5 P) R. Restaurants in Scotland (3 C, 15 P) Scottish restaurateurs (11 P) S. Scottish restaurants (1 P) Scottish sausages (1 C, 5 P)
Balmoral chicken is a popular Scottish dish featuring chicken breast stuffed with haggis, wrapped in bacon and served with a whisky or peppercorn sauce. [2] Balmoral chicken is named after Balmoral Castle in Aberdeenshire.
Ecclefechan tarts, also known as Ecclefechan butter tarts, are a traditional Scottish baked pastry consisting of an outer pastry crust filled with butter, muscovado sugar, dried fruit such as raisins and cherries, in addition to a small quantity of vinegar.
Sowans or sowens (/ ˈ s u i n z / |; / ˈ s ʌ u ɪ n z /; / s ɔɪ n z /; / s w i n z /; [1] Scottish Gaelic: sùghan), also called virpa in Shetland, [2] [3] is a Scottish dish made using the starch remaining on the inner husks of oats after milling. The husks are allowed to soak in water and ferment for a few days.
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