I've got this great wee collection of recipes, with a Scottish twist, and thought I would share them with others.
I can't claim to have "tried & tested" most of them, but I think you'll agree that they seem easy enough.
Any feedback would be greatly appreciated, not to mention helpful to others who may be contemplating trying a
particular recipe. Since the 3T's are coastal towns I thought it appropriate to start with the fish recipes.
Enjoy.
Cod in Egg Sauce
Egg sauce was traditionally used in the salted cod dish 'Cabbie Claw'.
4 cod fillets.
2 oz butter.
2 oz flour.
One & a quarter pts milk.
3 hard boiled eggs, finely chopped.
1 tablespoon melted butter.
Pinch of nutmeg.
Salt & Pepper.
Set oven to 375F or Mark 5.
Butter an ovenproof dish and arrange in it the cod fillets.
Melt the butter in a pan, add the flour and stir in over a low heat.
Add the milk gradually, whisking continuously until smooth and creamy.
Continue to cook gently for 2 to 3 minutes, then mix in the eggs and the
additional tablespoon of melted butter, the nutmeg, and season to taste.
Stir well over a low heat.
Pour the egg sauce over the cod fillets and bake for 20 minutes.
Serve with potatoes (roasted, boiled or mashed)
Serves 2 - 4
Scottish Recipes by Johanna Mathie
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Richard
Re: Scottish Recipes by Johanna Mathie
Baked Herrings in Tomato Sauce
Plump Loch Fyne herrings were once cheekily referred to as "Glasgow Magistrates".
1 small onion, finely chopped.
2 rashers of bacon, finely diced.
A half ounce of butter.
A half tin of chopped tomatoes.
6 medium herrings.
2 tablespoons breadcrumbs.
1 teaspoon anchovy essence.
Salt & Pepper.
Set oven to 375F or Mark 5.
Melt the butter in a pan and gently fry the onion until soft.
Add the diced bacon and cook for 2 minutes.
Pour in the tomatoes, cover and simmer for 15 minutes and season to taste.
Spread the anchovy essence on the herrings and place them in a shallow ovenproof dish.
Cover with the tomato sauce and sprinkle over the breadcrumbs.
Bake for 15 to 20 minutes until golden brown.
Serve hot with potatoes (roasted, boiled or mashed).
Serves 4 - 6
Plump Loch Fyne herrings were once cheekily referred to as "Glasgow Magistrates".
1 small onion, finely chopped.
2 rashers of bacon, finely diced.
A half ounce of butter.
A half tin of chopped tomatoes.
6 medium herrings.
2 tablespoons breadcrumbs.
1 teaspoon anchovy essence.
Salt & Pepper.
Set oven to 375F or Mark 5.
Melt the butter in a pan and gently fry the onion until soft.
Add the diced bacon and cook for 2 minutes.
Pour in the tomatoes, cover and simmer for 15 minutes and season to taste.
Spread the anchovy essence on the herrings and place them in a shallow ovenproof dish.
Cover with the tomato sauce and sprinkle over the breadcrumbs.
Bake for 15 to 20 minutes until golden brown.
Serve hot with potatoes (roasted, boiled or mashed).
Serves 4 - 6
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Richard
Re: Scottish Recipes by Johanna Mathie
Creamy Lemon Mussels
2 pints of mussels.
1 oz of butter.
1 small onion, finely chopped.
Juice of 2 lemons.
Grated rind of 1 lemon.
Knob of butter.
A half-pint of cream.
3 tablespoons chopped parsley.
Wash and scrub the mussels under cold running water,
discard any with broken shells or those that do not close when tapped.
Remove the beards.
Melt the butter in a pan and cook the onion gently until transparent.
Add the lemon juice, grated lemon rind and the mussels.
Cover the pan and cook quickly, shaking, until the mussels have opened.
Strain the mussels, reserving the liquid, place them in a large serving dish and keep them warm.
Discard any mussels that have not opened.
Return the reserved liquid to the pan with a knob of butter.
Add the cream and cook for 5 minutes until slightly thickened.
Pour the sauce over the mussels and sprinkle with chopped parsley.
Serves 2 - 4
2 pints of mussels.
1 oz of butter.
1 small onion, finely chopped.
Juice of 2 lemons.
Grated rind of 1 lemon.
Knob of butter.
A half-pint of cream.
3 tablespoons chopped parsley.
Wash and scrub the mussels under cold running water,
discard any with broken shells or those that do not close when tapped.
Remove the beards.
Melt the butter in a pan and cook the onion gently until transparent.
Add the lemon juice, grated lemon rind and the mussels.
Cover the pan and cook quickly, shaking, until the mussels have opened.
Strain the mussels, reserving the liquid, place them in a large serving dish and keep them warm.
Discard any mussels that have not opened.
Return the reserved liquid to the pan with a knob of butter.
Add the cream and cook for 5 minutes until slightly thickened.
Pour the sauce over the mussels and sprinkle with chopped parsley.
Serves 2 - 4
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Richard
Re: Scottish Recipes by Johanna Mathie
Tweed Kettle
An all-in-one adaptation of a recipe popular in 19th century Edinburgh,
which would have used fresh salmon from the River Tweed.
3 lb fresh salmon (tail end).
1 medium onion, chopped.
2 bay leaves.
12 peppercorns.
A pinch of ground mace.
A half-pint of white wine.
Water as required.
Place the cleaned salmon in a fish kettle.
Add the onion, bay leaves, peppercorns, mace and wine.
Pour over enough water to cover the fish and bring to the boil very slowly.
Simmer for about 2 to 3 minutes.
Remove from the heat and allow the fish to cool in the water,
by which time the salmon will be cooked perfectly.
Serves 10 - 12
An all-in-one adaptation of a recipe popular in 19th century Edinburgh,
which would have used fresh salmon from the River Tweed.
3 lb fresh salmon (tail end).
1 medium onion, chopped.
2 bay leaves.
12 peppercorns.
A pinch of ground mace.
A half-pint of white wine.
Water as required.
Place the cleaned salmon in a fish kettle.
Add the onion, bay leaves, peppercorns, mace and wine.
Pour over enough water to cover the fish and bring to the boil very slowly.
Simmer for about 2 to 3 minutes.
Remove from the heat and allow the fish to cool in the water,
by which time the salmon will be cooked perfectly.
Serves 10 - 12
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Richard
Re: Scottish Recipes by Johanna Mathie
Finnan Haddie and Poached Eggs
Finnan haddock takes its name from the village of Findon just down the coast from Aberdeen.
4 half fillets of Finnan haddock.
2 bay leaves.
1 slice of lemon.
4 eggs.
Butter.
Grated nutmeg.
Salt & Pepper.
Place the fish, bay leaves and lemon in a pan half filled with cold water.
Bring to the boil, cover and simmer for 4 minutes.
Remove the fish, set aside and keep warm.
Discard the bay leaves and lemon and bring the water back to simmering point.
One at a time, break the eggs into a cup and gently slip each one into the water.
Poach for 3 minutes, removing with a slotted spoon.
Meanwhile, place each piece of warm fish on a plate, add a knob of butter,
top with an egg, sprinkle with grated nutmeg and season with salt & pepper.
Serves 2 - 4
Finnan haddock takes its name from the village of Findon just down the coast from Aberdeen.
4 half fillets of Finnan haddock.
2 bay leaves.
1 slice of lemon.
4 eggs.
Butter.
Grated nutmeg.
Salt & Pepper.
Place the fish, bay leaves and lemon in a pan half filled with cold water.
Bring to the boil, cover and simmer for 4 minutes.
Remove the fish, set aside and keep warm.
Discard the bay leaves and lemon and bring the water back to simmering point.
One at a time, break the eggs into a cup and gently slip each one into the water.
Poach for 3 minutes, removing with a slotted spoon.
Meanwhile, place each piece of warm fish on a plate, add a knob of butter,
top with an egg, sprinkle with grated nutmeg and season with salt & pepper.
Serves 2 - 4
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morag
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Re: Scottish Recipes by Johanna Mathie
What's funny about these recipes is the ingredients we'd barely heard of...well most...but would have made our food so much better -the use of herbs, spices..I. was lucky that my family did that but was very much aware of the egg or pie and chips as dinner..my mum "that's no meal for a working man! " .
"You don't have a Soul. You are a Soul. You have a body."
C.S.Lewis
C.S.Lewis
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Richard
Re: Scottish Recipes by Johanna Mathie
Ham and Haddie Layer
1 small onion, chopped.
4 oz of bacon, chopped.
8 oz of tomatoes, sliced.
A half oz of butter.
12 oz of smoked haddock.
2 - 3 tablespoons water.
2 oz of breadcrumbs.
2 oz of Scottish cheddar cheese, grated.
Set oven to 375F or Mark 5.
Grease a medium size ovenproof dish.
Melt the butter in a pan and fry the onion until soft.
Add the bacon and cook for a further 2 - 3 minutes.
Arrange half of the tomato slices in the dish and cover with the onion and bacon mixture.
Place the haddock on top of this layer and top with the remaining tomato slices.
Pour on the water and sprinkle with the breadcrumbs and cheese.
Cover with a lid or kitchen foil and cook for 20 minutes.
Remove the lid or foil and cook for about a further 10 minutes until the topping is browned.
Serves 2 - 4
1 small onion, chopped.
4 oz of bacon, chopped.
8 oz of tomatoes, sliced.
A half oz of butter.
12 oz of smoked haddock.
2 - 3 tablespoons water.
2 oz of breadcrumbs.
2 oz of Scottish cheddar cheese, grated.
Set oven to 375F or Mark 5.
Grease a medium size ovenproof dish.
Melt the butter in a pan and fry the onion until soft.
Add the bacon and cook for a further 2 - 3 minutes.
Arrange half of the tomato slices in the dish and cover with the onion and bacon mixture.
Place the haddock on top of this layer and top with the remaining tomato slices.
Pour on the water and sprinkle with the breadcrumbs and cheese.
Cover with a lid or kitchen foil and cook for 20 minutes.
Remove the lid or foil and cook for about a further 10 minutes until the topping is browned.
Serves 2 - 4
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Richard
Re: Scottish Recipes by Johanna Mathie
Fish Cakes
8 oz of cooked flaked fish (white, smoked or salmon).
1 lb of potatoes, cooked and mashed.
1 oz of butter, melted.
1 egg, beaten.
1 teaspoon of chopped parsley.
Salt & Pepper.
COATING: 1 beaten egg - 4 oz of dried breadcrumbs - Vegetable oil for frying.
In a bowl, mix together the fish, mashed potatoes, melted butter, beaten egg, parsley and season to taste.
Place in the refrigerator to chill for about half an hour.
Turn out onto a floured surface and roll into a thick sausage shape.
Slice and shape into 8 rounds.
Dip into the beaten egg and coat with breadcrumbs.
Shallow fry in hot oil for approximately 5 minutes on each side or until golden brown.
Serves 2 - 4
8 oz of cooked flaked fish (white, smoked or salmon).
1 lb of potatoes, cooked and mashed.
1 oz of butter, melted.
1 egg, beaten.
1 teaspoon of chopped parsley.
Salt & Pepper.
COATING: 1 beaten egg - 4 oz of dried breadcrumbs - Vegetable oil for frying.
In a bowl, mix together the fish, mashed potatoes, melted butter, beaten egg, parsley and season to taste.
Place in the refrigerator to chill for about half an hour.
Turn out onto a floured surface and roll into a thick sausage shape.
Slice and shape into 8 rounds.
Dip into the beaten egg and coat with breadcrumbs.
Shallow fry in hot oil for approximately 5 minutes on each side or until golden brown.
Serves 2 - 4
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Richard
Re: Scottish Recipes by Johanna Mathie
'Rumbled' Smoked Salmon
This dish takes its name from 'Rumbledethumps', a Scottish Borders dish of potatoes & cabbage.
3 oz butter.
1 small onion, finely chopped.
1 lb cooked mashed potato.
8 oz cooked cabbage.
6 oz sliced smoked salmon.
3 fl oz soured cream.
Salt & Pepper.
Set oven to 375F or Mark 5.
Grease a large baking tray.
Melt the butter in a pan and fry the onion until soft and golden, taking care not to burn it.
Remove from the heat.
Add the cooked cabbage and mashed potatoes, season with salt & pepper and mash well.
Shape into 3/4 inch thick rounds and to a size as may be preferred.
Place the rounds on a baking tray and cook for 10 to 15 minutes depending on their size.
Allow them to cool.
Place a folded slice of smoked salmon on each round and top with a teaspoonful of soured cream.
Serves 4 - 6
This dish takes its name from 'Rumbledethumps', a Scottish Borders dish of potatoes & cabbage.
3 oz butter.
1 small onion, finely chopped.
1 lb cooked mashed potato.
8 oz cooked cabbage.
6 oz sliced smoked salmon.
3 fl oz soured cream.
Salt & Pepper.
Set oven to 375F or Mark 5.
Grease a large baking tray.
Melt the butter in a pan and fry the onion until soft and golden, taking care not to burn it.
Remove from the heat.
Add the cooked cabbage and mashed potatoes, season with salt & pepper and mash well.
Shape into 3/4 inch thick rounds and to a size as may be preferred.
Place the rounds on a baking tray and cook for 10 to 15 minutes depending on their size.
Allow them to cool.
Place a folded slice of smoked salmon on each round and top with a teaspoonful of soured cream.
Serves 4 - 6
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Richard
Re: Scottish Recipes by Johanna Mathie
Prawns in Whisky Cream
A delicious rich starter.
1 oz butter.
1 small onion, finely chopped.
12 oz shelled prawns.
2 tablespoons whisky.
5 fl oz double cream.
2 oz grated cheese.
Chopped parsley to garnish.
Salt & Pepper.
Butter 6 ramekin dishes.
Melt the butter in a pan and fry the onion until soft.
Add the prawns and heat through.
Add the whisky and cook for a further 2 minutes.
Stir in the cream then remove the mixture from the heat before it reaches boiling point.
Season to taste and pour into the ramekins.
Top with the grated cheese and brown under a hot grill.
Serve immediately, garnished with chopped parsley.
Serves 6
A delicious rich starter.
1 oz butter.
1 small onion, finely chopped.
12 oz shelled prawns.
2 tablespoons whisky.
5 fl oz double cream.
2 oz grated cheese.
Chopped parsley to garnish.
Salt & Pepper.
Butter 6 ramekin dishes.
Melt the butter in a pan and fry the onion until soft.
Add the prawns and heat through.
Add the whisky and cook for a further 2 minutes.
Stir in the cream then remove the mixture from the heat before it reaches boiling point.
Season to taste and pour into the ramekins.
Top with the grated cheese and brown under a hot grill.
Serve immediately, garnished with chopped parsley.
Serves 6
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Richard
Re: Scottish Recipes by Johanna Mathie
Smoked Salmon and Haddock Pots
8 oz smoked haddock fillet.
6 oz smoked salmon.
6 fl oz double cream.
3 oz Scottish cheddar cheese, grated.
Grated nutmeg.
Salt & Pepper.
Set oven to 400F or Mark 6.
Butter 6 ramekins.
Remove the skin and bones from the haddock and flake the flesh.
Cut the smoked salmon into pieces.
Mix together the haddock and salmon and divide between the ramekins.
Season the cream with salt & pepper and pour over the fish.
Sprinkle with grated nutmeg and top with the grated cheese.
Place the ramekins on a baking tray and bake for 15 to 20 minutes until lightly browned and bubbling.
Serve with crusty bread.
Serves 6
8 oz smoked haddock fillet.
6 oz smoked salmon.
6 fl oz double cream.
3 oz Scottish cheddar cheese, grated.
Grated nutmeg.
Salt & Pepper.
Set oven to 400F or Mark 6.
Butter 6 ramekins.
Remove the skin and bones from the haddock and flake the flesh.
Cut the smoked salmon into pieces.
Mix together the haddock and salmon and divide between the ramekins.
Season the cream with salt & pepper and pour over the fish.
Sprinkle with grated nutmeg and top with the grated cheese.
Place the ramekins on a baking tray and bake for 15 to 20 minutes until lightly browned and bubbling.
Serve with crusty bread.
Serves 6
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Richard
Re: Scottish Recipes by Johanna Mathie
Baked Stuffed Mackerel
4 medium mackerel.
1 oz butter.
1 small onion, finely chopped.
1/2 lemon.
8 oz fresh breadcrumbs.
2 tablespoons chopped parsley or chives.
1 egg, beaten.
2 oz butter, melted.
3 tablespoons flour.
Salt & Pepper.
Set oven to 375F or Mark 5.
Slit the mackerel from head to tail, clean out thoroughly and remove the backbone,
(your fishmonger will do this for you if your not catching them yourself).
Rub over with lemon and salt.
Melt 1 oz of butter in a pan and fry the onion until transparent, then allow to cool.
In a bowl, mix together the breadcrumbs, fried onion and parsley or chives.
Season with salt & pepper and bind with the beaten egg.
Use this mixture to stuff the fish.
Melt the 2 oz of butter, then roll the mackerel in the flour and, finally, in the melted butter.
Place the fish in an ovenproof dish and bake for 25 to 30 minutes, basting with butter halfway through.
Serve with a butter glaze and chopped parsley or chives.
Serves 2 - 4
4 medium mackerel.
1 oz butter.
1 small onion, finely chopped.
1/2 lemon.
8 oz fresh breadcrumbs.
2 tablespoons chopped parsley or chives.
1 egg, beaten.
2 oz butter, melted.
3 tablespoons flour.
Salt & Pepper.
Set oven to 375F or Mark 5.
Slit the mackerel from head to tail, clean out thoroughly and remove the backbone,
(your fishmonger will do this for you if your not catching them yourself).
Rub over with lemon and salt.
Melt 1 oz of butter in a pan and fry the onion until transparent, then allow to cool.
In a bowl, mix together the breadcrumbs, fried onion and parsley or chives.
Season with salt & pepper and bind with the beaten egg.
Use this mixture to stuff the fish.
Melt the 2 oz of butter, then roll the mackerel in the flour and, finally, in the melted butter.
Place the fish in an ovenproof dish and bake for 25 to 30 minutes, basting with butter halfway through.
Serve with a butter glaze and chopped parsley or chives.
Serves 2 - 4