Traditional Food and Drink of Scotland

A Roll and Haggis and Lorne Sausage

2011-07-06T08:19:00.000-07:00

Haggis is not nearly so popular in Scotland as a great many people believe. It is widely available at all times of year but the only time of year when it is widely eaten is on Burns' Night, January 25th. Haggis is usually sold whole but it is fairly common to see slices of haggis for sale in supermarkets. That is what I have used in this instance, along with a Lorne sausage, one of the most popular fillings for a bread roll in Scotland.

Haggis would normally be boiled or baked in its skin. Clearly, boiling would not be an option here and the slices of haggis are simply shallow fried in a little vegetable oil over a medium heat, along with the Lorne sausage, for about four minutes each side until done.

While the haggis and sausage are frying, open the bread roll and spread it with a little butter or margarine if desired. Lay it on a plate, garnished with some shredded iceberg lettuce and a halved tomato.

When the haggis and sausage are ready, lay one slice of the haggis on the bottom piece of the roll, followed by the Lorne sausage and the second slice of haggis. Tomato ketchup is optional before the roll is closed over and served piping hot. The perfect lunch with all the authentic taste of Scotland anyone could desire.

Cranachan - The Scottish Whisky, Raspberry and Cream Dessert

2011-06-12T04:59:00.000-07:00

Cranachan is not a dessert which you are likely to find appearing regularly on the average Scottish family's dinner table. It is, however, made from some wonderful Scottish ingredients and likely to be found on the menu of a great many hotels and restaurants throughout Scotland.

Ingredients per Serving

12 large, juicy raspberries
2 fl oz double/heavy cream
1 tbsp single malt whisky (blended whisky does not work nearly so well)
1 tsp medium grain oatmeal
2 tsp liquid honey

Wash and decore the raspberries. Dry them very carefully in kitchen towel, so as not to damage or bruise them. Place them in to a small glass bowl and drizzle the whisky over the top. Ideally, cover with plastic film and refrigerate for at least an hour - overnight is fine.

Put the oatmeal in to a clean and dry non-stick frying pan. Put on to a medium heat to lightly toast the oatmeal, shaking the pan every thirty seconds or so. This will only take a few minutes and the oatmeal is ready when you see it start to turn golden and you can smell it toasting. Remove from the heat immediately.

Put the raspberries and every drop of the whisky in to the bottom of your serving dish. Drizzle one tsp of honey over the top. Beat the cream until it forms soft peaks before spooning carefully on to the raspberries.

Scatter the oatmeal over the top of the cream before finishing with the second tsp of honey, drizzled over the top and serve.

Note that although the cranachan can now be chilled for an hour or two prior to service, it should not be left in the refrigerator fully assembled overnight or the cream might start to break down and the overall effect will be spoiled.

Fish and Chips: A Fish Supper in Scotland

2011-02-18T06:15:00.000-08:00

Fish and chips is the national fast food champion of the whole of the United Kingdom, not just Scotland. In Scotland, fish and chips from a fish and chip shop is usually referred to as a fish supper. For many years, the biggest problem associated with fish and chips was that it was deep fried in saturated fat and it was in this respect a major health issue, despite the generally healthy nature of its ingredients. In modern times, however, there is a far bigger threat posed to the traditional fish supper and that is the alarming slump in fish stocks in our seas.

Haddock is the fish most commonly used in the preparation of fish suppers in Scotland and, along with cod, haddock is one of the species which has been decimated in recent decades, through a mixture of over-fishing, inappropriate fishing methods and ridiculous EU legislation. This means that if fish and chips is to continue to be enjoyed in Scotland by future generations, the problem has to be actioned as a matter of extreme urgency. One of the ways in which it can be tackled is by eating only sustainable types of fish.

Coley is one such type of fish which remains bountiful in Scottish waters. A member of the cod family, coley is often frowned upon as an eating fish and believed not to be of a particularly high standard. This is patently untrue, however, and coley is a delicious eating fish if cooked in the correct fashion. In this blog post, I am going to use coley to make fish and chips. These are not just any fish and chips, however, these are Delicious, Healthy and Sustainable Fish and Chips.

Chips are not the most difficult of food items to prepare. The way in which I prepare them is, however, a slightly longer procedure than normal but where time permits, I believe the end result more than justifies the extra time and work.

Briefly, I peel, slice and chop the potatoes in to chips. I then add them to a large pot of cold water and put the pot on to a high heat. When the water boils, I reduce the heat and simmer for five minutes only. I then drain the chips, submerge them in cold water for a few minutes to cool and refrigerate them in a tupperware dish for at least half an hour. They are then dried carefully in a clean tea towel and deep fried for five minutes until they only just begin to colour. Remove them from the oil, place them on some kitchen towel on a plate and cover to let them cool. Refrigerate in the dish for a further half hour. They can then be deep fried for another five minutes or so to turn beautifully crisp and golden. This procedure can be found in much greater detail by clicking here.

Sustainable Fish and Chips - Ingredients per Person

1 large potato
1 coley fillet
2 slices of bread (made in to breadcrumbs
1 egg
2 tbsp frozen peas
Handful of fresh rocket leaves
Half a small red onion
Lemon wedge for garnish
Salt, freshly ground black pepper and malt vinegar
Sunflower oil for frying

Method

The fish for fish suppers in Scotland is traditionally coated in batter made from flour, water and salt and deep fried. I am instead coating this coley fillet in breadcrumbs and shallow frying it. I honestly believe it is much tastier this way, as well as healthier.

The chip preparation already covered above, we can proceed to fry the fish. Spread the breadcrumbs out evenly on a dinner plate. Break the egg in to a small, flat-bottomed bowl and season with salt and pepper. Lightly beat the egg. Put a coupld of tablespoons of sunflower oil in to a large frying pan and put on a medium heat.

In order to obtain a thick and crisp coating of breadcrumbs on the fish, it is necessary to draw it firstly through the egg, then the breadcrumbs and repeat this process. It should then be placed in to the frying pan. The thickness of the fillet will determine how long it takes to cook but usually about three or four minutes each side is required. Be sure to turn the fish carefully with a proper fish turner to avoid it breaking up.

While the fish is frying, the red onion half should be sliced and mixed with the rocket by hand. This salad should be arranged on the plate to form a bed for the fish. The peas should be added to boiling water when the fish has been turned. They will take around three minutes to cook.

It then remains simply a case of plating up the various ingredients. Note, however, that for a true Scottish/British fish and chips experience, seasoning with salt and malt vinegar is essential...

If you want to read more of my recipe ideas for different types of sustainable fish and seafood, please click on the link below:

Delicious Recipes for Sustainable Fish and Seafood

Tatties, Mince and Dough Balls

2010-09-26T09:56:00.001-07:00

Tatties, mince and dough balls - pictured above in its most basic form - may not be the most attractive dish you could hope to find on your table. It is, however, hugely popular in Scotland. This recipe is for mince, tatties and dough balls as simple as it gets but very often, baked beans in tomato sauce, peas, or some other form of brightly coloured vegetable will be added to the plate, to give it at least a little bit of additional visual appeal.

Ingredients for Two People

1/2lb minced (ground) beef
1 small carrot
1/2 small onion
2 tsp Bisto powder
Hot water

2 tbsp self-raising flour
1 tbsp beef suet
1 1/2 - 2 tbsp cold water
Pinch of salt

3 large potatoes (or as required)

The first step in making this traditional Scottish recipe is to get the mince on to cook. It should firstly be added to a dry pot or saucepan and heated over a medium heat to brown. Stirring it constantly with a wooden spoon at this stage will serve both to brown it more quickly and evenly and prevent it sticking to the pot and burning.

The onion should be finely sliced and the carrot roughly chopped. When the mince is browned, they should be added to the pot, along with enough boiling water to comfortably cover the solids to a depth of around half an inch. Note that this is more liquid than would be required were dough balls not being prepared. The Bisto should also be added at this stage and the pot put back on to a gentle heat that the liquid gently simmers.

The potatoes should be peeled, chopped and added to a pot of cold, salted water. They should be put on to a high heat until the water begins to boil, then the heat should be reduced to achieve a gentle simmer. They will take around twenty-five minutes to cook from this stage.

The dough balls will take around twenty minutes to cook, so starting mixing them when the potatoes' water has reached a boil will be perfect timing. The self-raising flour, suet and salt should be mixed together in a small bowl, before a tablespoon and a half of cold water are added. The ingredients should be thoroughly mixed and a little extra water added if required. Note that the dough should be fairly stiff.

The quantity of dough will be sufficient to make four dough balls. If desired, the dough can be split in to four equal portions and rolled in a little flour to give them a uniform shape but simply spooning the dough in four approximately equal portions in to the mince, taking care that they are not touching, gives a more rustic finish to the dish. The lid should be placed on the pot at this stage.

When the potatoes are ready, they should be drained and plated, before the mince and cooked doughballs are added. The dish can be eaten as is, or a good splash of HP Sauce can be added, as shown below.

Fresh Scottish Oysters

2010-09-02T09:24:00.000-07:00

Very recently, I came across a question posed on an online food forum by someone wishing to know how to cook oysters. Frankly, I was horrified. Why would anyone want to cook oysters, I wondered? I know of course that many people do cook them - I just honestly can't understand why. As they were once considered a poor man's food - in days long gone - oysters were often incorporated in steak and kidney puddings. I have also seen them drained of their water content, returned to their shell and grilled with perhaps a little grated cheese and freshly chopped herbs on top. I mean it quite literally, however, when I say that I would never even contemplate cooking these most delectable jewels in the crown of Scottish seafood.

There are many reasons why people are put off eating oysters. It may be their price, it may be the look of the oyster in its shell, or it may be the knowledge that oysters from contaminated oyster beds or which are dead can be harmful to your health. Very often, however, the reason will simply be that they do not know how to open oyster shells and free the oyster. As can be seen above, they can appear quite daunting in this respect when they are first removed from the sea bed.

Opening oysters is a lot easier than it actually looks. Below is a video from YouTube which shows the process and it can be played by clicking the arrow in the centre of the screen.

It is important to remember, when the oyster has been shucked (opened) as above, to free the oyster from the muscle which will still attach it to the shell. This muscle is small, white and circular and is found on the side of the shell towards the blunt end - the opposite end from which the oyster was opened. The oyster can be freed very easily by slicing through this muscle with your knife. I then like to serve the oysters in their shells, with the optional accompaniment of a wedge of fresh lemon.

A common reason why people who have tried oysters eaten raw claim not to like them is because of their texture and the way that they feel in your mouth. The mistake made in such instances is often in chewing the oyster. When an oyster is eaten straight from its shell, it should simply be allowed to slide straight over the palate and be swallowed whole. The taste comes from the taste buds which we all have at the back of our mouth and top of our throat.

Clearly, oysters which are served alone in this way, however delicious they may be, are not going to form a particularly satisfying meal for a hungry person. That is why oysters are commonly served on the Scottish Coast and Islands as part of a seafood platter. The picture above is of the seafood platter which I have enjoyed several times at the Port Charlotte Hotel on the beautiful Isle of Islay.

The Famous Forfar Bridie

2010-08-27T04:03:00.001-07:00

The famous Forfar bridie is a meat and onion filled pasty, which originated in or around the town of Forfar, Angus. As is often the case with such creations, the Forfar bridie has undergone considerable transformation from its original form as its popularity has spread far and wide around Scotland and the version pictured above - sold (in Scotland only) by the UK wide bakers Greggs - even uses puff pastry instead of the traditional shortcrust.

Being raised in Lanarkshire, a considerable way from Forfar, it was the commercial variety of bridies such as those supplied by Greggs which I grew up enjoying, rather than the traditional. It was not actually until the year 2002 that I had the opportunity to visit the town of Forfar and try a bridie on what may be deemed to be home soil. I was in the town for a Scottish Cup match at Station Park, the home of Forfar Athletic. Unfortunately, due to it being a Sunday, I knew that the traditional outlets for purchasing bridies would be closed. I had no choice therefore to hope that the local bridies would be on sale inside the ground during the match.

A sports' ground or stadium is less than the ideal place to go in search of traditional food items but the circumstances gave me little choice and I duly waited my turn with fellow fans at the small refreshments' outlet. I bought my first ever Forfar bridie and was surprised initially by its appearance: it looked very different from the bridies I had previously eaten. Sadly, I then took one bite and that was more than enough! It was brick hard, it was bone dry and - frankly - it was totally inedible. I have little doubt that it was simply overcooked but regardless, in abject disappointment, I deposited my largely uneaten, first ever Forfar bridie in a convenient bin.

Above: A Greggs bridie

Very much on the other side of the coin, I have to say that the best bridie I have ever eaten was also in a football ground. Although it is far from being a traditional Forfar bridie, the steak bridies which are sold at the ground of Dunfermline Athletic in Fife are delicious and extremely satisfying. I remember on one occasion visiting East End Park for a night match, not having eaten all day, and attempting to eat two of these tasty creations. I almost managed it! The Dunfermline steak bridies are produced by Stephens Bakery in the town of Dunfermline.

I have made my own version of Forfar bridies many times in the past and details of the way in which I go about doing so can be found by clicking here. Just last night, however, I decided to have a go at baking my own version of a steak bridie and the recipe which I devised and followed is included below.

Ingredients

1/2lb Aberdeen Angus stewing steak
6oz puff pastry
2 pints fresh beef stock
Freshly ground black pepper
Small egg (beaten) for glazing
Butter for greasing baking tray

Method

The first step is to cook the steak and allow it to cool. This therefore has to be undertaken a few hours prior to actually making the steak bridie.

The steak is firstly seasoned with a little black pepper then browned and sealed in a large pot. The hot stock is then added and the steak is simmered very gently for a couple of hours or until tender. The liquid is likely to require topping up at some stage during this time and boiling water should be used for this purpose. When the steak is cooked, the pot should be covered and set aside to cool for at least an hour.

Above: Assembling a steak bridie

It is a common mistake made when rolling out puff pastry not to roll it thin enough. This will mean that the pastry doesn't cook as it should and will be overcooked on the outside while still uncooked inside. This 6oz of puff pastry is rolled out on a floured surface, thin enough to use a 10" dinner plate as a template for cutting a circle.

The cooled steak should include in it small amounts of congealed fat, as can be seen in the image above. It is important to include this fat in the bridie, or the meat will dry out in the oven. The steak and fat should be arranged on one half of the circle as shown, leaving a border of slightly more than 1", which should be lightly brushed with egg yolk. The empty half of the pastry can then be folded over the top and gently pressed down around the edges to seal.

Above: Steak bridie ready to be glazed and cooked

The steak bridie should then be placed on to a baking tray which has been lightly greased with butter. It should be lightly glazed all over the exposed areas with more beaten egg and a slit of around 1" cut in the top to allow steam to escape during cooking. It should then be placed in to an oven preheated to 375F/190C/Gas Mark 5 for twenty-five to thirty minutes until beautifully golden.

Above: Steak bridie removed from the oven

When the steak bridie is ready, it can either be served immediately or covered and allowed to cool. It can be served with chips, baked beans in tomato sauce, or any one of a number of accompaniments but a steak bridie of this size is fairly filling on its own and on this occasion I enjoyed it merely with a large dollop of HP Sauce.

Above: A steak bridie cut open

Lees' Macaroon Bars

2010-08-26T10:35:00.001-07:00

Macaroon bars are a confection produced and sold in Scotland since the 1930's. Lees' are the original producers of macaroon bars and the story goes that their creation came about completely by accident when the company founder was attempting to make something entirely different. They are comprised of creamy fondant, covered in chocolate and rolled in toasted coconut. Lees' own recipe for the fondant is kept top secret within the company.

My own fondest memory of macaroon bars is from attending football matches as a child. As mentioned previously on this blog, a pie and a bovril is the refreshment most associated in Scotland with such occasions but there also used to be people who walked the aisles and concourses with a tray of goods for sale, in a very similar sense to what may be seen at the cinema. I vividly recall occasions of hearing these frequently elderly men in soft caps, shouting out in what sounded like a completely foreign tongue, an almost wholly indecipherable spiel. Only the tail end of their sales pitch could always be understood: "...and yer macaroon bars!!!"

Fresh Scottish Mackerel - Simply Poached

2010-08-25T11:21:00.000-07:00

Above: Freshly caught mackerel

Mackerel is a very common fish in Scottish waters, particularly in the summer months. It is not exactly considered a prime specimen - on a comparison with salmon, trout or even cod - but mackerel is a truly delicious eating fish and can be cooked and enjoyed in a great many different ways.

Even those who go sea angling in Scottish waters often target mackerel simply to cut up and use as bait for bigger or more sought after species. While I have personally fished for mackerel on more occasions than I can count and regularly used them freshly caught for bait, I have also usually kept one or two aside for the pot.

It was during a chartered fishing trip off the West Coast of Scotland what must be some twenty years ago that I first came across this precise method of cooking mackerel. Very early on in the day trip, we were fortunate enough to strike a shoal of mackerel and they were soon being heaved in to the boat three, four and five at a time. It wasn't long before we had enough to last us as bait for the day, enough to satisfy the requirements of those who wished to take some home - and also enough to provide for the skipper's planned treat.

The skipper brought a burner and a huge cast iron cooking pot out on deck. He simply gutted many of the mackerel - leaving the heads and tails on - and added them to the pot, before filling the pot with seawater to completely cover the mackerel. The pot was then put on to the heat for the water to reach a boil. As soon as the water was nearing boiling point, the pot was carefully removed from the heat and set aside to cool while we enjoyed the remainder of our day's fishing. It was then on the way back in to harbour that we scooped the cooked and cooled mackerel out of the pot - they had cooked in the residual heat - and simply pulled bite-sized pieces off the bones with our fingers to enjoy a very tasty meal. The fresh taste of the mackerel, the simplicity of the cooking method and the wonderful surrounds in which to eat made it a hugely enjoyable feast.

Above: Gutting the mackerel

The vast majority of people intending cooking mackerel will of course have to buy it from a fishmonger's or even a supermarket and will not have the luxury of obtaining it freshly caught. It is vital in this respect that you be aware of the requirements for choosing fresh fish in order that you will be able to enjoy it at its very best. It will be likely also in this instance that the fishmonger will clean and prepare the mackerel on your behalf but even on those occasions when I am forced to purchase mackerel, I prefer to obtain them intact and clean them myself.

When gutting any fish, safety is of course of paramount importance. As shown in the photograph above, the fish should be held in one hand, back side down, and a slit made in the stomach with a very sharp knife, starting at the anal fin and working away from your body towards the head. The guts can then be easily removed and disposed of before the stomach cavity is washed thoroughly under running cold water.

Above: Mackerel ready for cooking

Ideally, the mackerel should be cooked in this instance with their heads and tails still on but - unfortunately - I did not on this occasion have a pot large enough in which to do so. I therefore carefully removed the heads and tails and added the mackerel to a large pot, filling it with enough water to comfortably cover the fish. Not having access to any fresh seawater, I added salt, malt vinegar and freshly ground black pepper to the water as a little bit of seasoning. I then put the pot on to a high heat until the water just began to simmer. At that stage, I turned off the heat, covered the pot and left the mackerel to cook in the cooling water for a couple of hours.

Above: Mackerel cooked and cooled

When the water is cooled, the mackerel are ready to eat. They are delicious scooped from the water and eaten simply with your fingers by plucking pieces of flesh straight from the bone but most people, I am aware, will prefer to plate them up. The flesh should be very gently opened outwards from the centre (like a book!) and the backbone should easily lift clear. There will still be some smaller bones left in the fillet, however, and care should be taken when eating. It is also important to remove the fins of the fish but the very thin, delicate skin can be eaten, or alternatively scraped off with the ball of your thumb.

Above: Bone removed from cooked mackerel

Please do not serve mackerel cooked in this fashion with any form of rich, overpowering sauce. The flavours of the fish are very delicate and served simply with some lettuce, tomato and a piece of fresh, crusty bread, they make for a delicious lunch or light evening meal.

Above: Poached mackerel served with salad and fresh bread

Fish Kettles (Poachers)

If you would like to cook mackerel in this way but find that you don't have a pot big enough to cook them with their heads and tails on, you may wish to consider buying a fish kettle, or fish poacher. These are long, narrow pots, designed specifically for cooking fish such as mackerel, salmon, trout, or many more. Below are examples of two such fish poachers - one from Amazon.com and one from Amazon.co.uk - which you may wish to consider. Alternatively, click also on the relevant image to visit Amazon and browse the range which they presently have available.

Lorne Sausage - The Scottish Sausage

2010-08-24T02:44:00.001-07:00

It may not look like any sausage you have ever seen before but the picture above is indeed of a Lorne sausage, a type of sausage unique to Scotland. Rather than being stuffed in to sausage skins, in the more traditional sense, Lorne sausage meat is packed in to blocks and subsequently sliced. This means that the sausages are often also referred to as sliced sausage, or even square sausage.

Lorne sausages can be made from either minced (ground) beef or pork and also include spices such as nutmeg. It is more common, however, for them to be made from a combination of the two different meats and the ratio in this respect of beef to pork will vary hugely from one producer to another.

Lorne sausages are usually shallow fried, traditionally in lard but increasingly commonly in oil in these more health conscious times. They can also very effectively be cooked under an overhead grill, which is of course an even healthier way to cook them. One of the most popular ways of eating Lorne sausage is by putting it on a bread roll, perhaps with some fried onions, but they are also a vital component part of a full Scottish breakfast.

In certain parts of Scotland, a roll and sausage will also include a tattie scone, instead perhaps of the fried onions. Tattie (potato) scones are made simply from mashed potatoes, flour, butter and salt and fried briefly on a skillet. It is unlikely that tattie scones will be made fresh when served on a roll and sausage - they are much more likely to have been prepared earlier and refried simply to heat them through.

A roll and Lorne sausage will also very often have sauce of some type, or perhaps even mustard, added as additional flavour. Although their are many different types of sauces or relishes which can be used in this respect, Tomato Ketchup and HP Sauce remain two of the most popular.

Orkney Dark Island Ale

2010-08-23T08:37:00.000-07:00

Orkney Dark Island Ale is a delicious brew from the extreme North of Scotland. Just like most other countries, Scotland has its share of large scale brewers, producing most of the beers and lagers which are to be found in the majority of Scottish pubs but it also has the smaller scale breweries - often referred to in a wider sense as microbreweries - which produce their own distinct, local ales. Orkney Dark Island is one such ale.

The first time that I ever encountered Orkney Dark Island was in The Guildford Arms, a pub in the centre of Edinburgh, in what must have been the early 1990's. It was featured as a guest ale in the pub and was the first I happened to try that day. After tasting it, I was immediately impressed and stuck with it throughout my afternoon visit.

As you will see from the photo below, Orkney Dark Island is extremely dark in colour and almost looks more like a stout than an ale. This colour gives a clue to its rich and varied flavour, described by the Orkney Brewery as being of coffee, chocolate and fruits.

There is a Scottish song called, "The Dark island," which actually refers to Benbecula, rather than the Orkneys where the beer is made but that fact does not stop me being reminded of it every time I have a drink of Orkney Dark Island Ale.

To hear this truly beautiful, haunting melody and see some beautiful Scottish scenery, click on the arrow in the centre of the screen below.

Scotch Pies

2010-08-19T12:22:00.001-07:00

Scotch Pies play a very significant part in the traditional food and drink of Scotland and even in certain aspects of the culture. The pies were traditionally made with mutton or lamb - though beef is now a common substitute - and hot water pastry and are widely available around Scotland from butcher's shops, bakers, supermarkets and more. They are also the traditional half-time snack at Scottish football (soccer) grounds and although many different foodstuffs are available at football grounds in modern times, the traditional pie and Bovril remains an essential part of the matchday experience for many people. Sadly, I personally have noticed the quality of the Scotch Pies served at football grounds to have deteriorated considerably over the years and have been to many grounds where one bite of the pie was all I could manage. Awards are still given for the team who is deemed to serve the best pie, with the, "Killie Pie," provided by Kilmarnock FC, a regular winner of this title.

When they are eaten in the home, or perhaps in a cafe, Scotch Pies are frequently served with chips and baked beans in tomato sauce. "Pie, chips and beans," is therefore a very common dish in modern Scottish culture. The beans will usually be heated but there are those who prefer to eat their beans cold, straight from the tin. Sometimes, the beans are served beside the pie and sometimes they are poured over the top.

It was when I was a teenager that I first encountered the concept of a Scotch Pie on a bread roll. There are many who are put off by this idea and no doubt the bread and pastry combination would have many food professionals throwing there hands up in the air, aghast. A pie on a roll is an enjoyable lunch, however - especially when a good splash of HP Sauce is added to the equation!

Barr's Irn Bru

2010-08-19T07:53:00.000-07:00

It is very often claimed that a particular product is unique - that does not only apply to food and drink, but to a wide range of products, of virtually any type. Most often, these claims are exaggerated at best but with Barr's Irn Bru, Scotland does truly produce a soft drink, the likes of which will not be found elsewhere.

The history of Irn Bru is fairly lengthy and complex but the secrecy which surrounds the ingredients of Irn Bru is legendary. The precise ingredients and recipe is known to only two people at any one time, with a copy kept in a secure bank vault. One of the advertising slogans for Irn Bru used to be, "Made in Scotland, from girders." The advert featured below is typical of those shown in Scotland in the 1970's and 1980's. (Click on the arrow in the centre of the screen to play the ad.)

Irn Bru is of course a carbonated drink, like cola or lemonade. While these drinks in other parts of the world may be referred to perhaps as soda, pop, or even soda pop, in much of Scotland they are collectively referred to as, "Ginger." Why? I haven't the faintest idea...

Irn Bru has a very unusual, sweet, fruity taste, which is not easy to describe. If you do visit Scotland, however, or certain other parts of the UK and beyond where you may be fortunate enough to find it available for purchase, it is well worth giving it a try. It is available in cans, small and large plastic bottles and even glass bottles as in these pictures.

Herring Fillets in Oatmeal with Ayrshire Potatoes

2010-08-19T02:51:00.001-07:00

I associate a great many of the traditional foods of Scotland with my maternal grandmother and the way in which she used to prepare them for me when I was a child. There is nothing typifies this more than herring fillets, coated in oatmeal and shallow fried before being served with new Ayrshire potatoes. As my Gran insisted that herring should only ever be eaten when there was no letter, "R," in the name of the month and the new season Ayrshire potatoes didn't arrive in the shops each year until July, this dish was a special treat for the months of July and August only. It was also a requirement that the herring be Loch Fyne caught - but sadly the herring shoals have now largely gone from Loch Fyne, through the over-fishing which has decimated Scottish coastal waters in recent years.

Small, new Ayrshire potatoes should be cooked and eaten with the skins on but on this occasion, I peeled and chopped the larger potatoes. I then added them to a pot of cold, salted water, brought the water to the boil and allowed the potatoes to simmer for twenty-five minutes or so, until soft. I then drained them well, returned them to the pot with some butter and freshly chopped garden mint and covered them for the butter to melt and flavours to infuse while I fried the herring.

Oatmeal comes in several different types but when I am frying herring, I use medium oatmeal. I simply spread the oatmeal out on a plate and then pat the herring fillets in it on both sides to fully and evenly coat them. There is no requirement to use beaten egg or anything else to assist this process - the moisture in the fish alone will cause the oatmeal to stick.

I am departing from the traditional here in that herring would normally have been fried in Scotland in this way in lard, butter, or some other form of saturated fat. Where I can possibly avoid frying in such a fashion, I do, so I am frying these herring in sunflower oil.

The sunflower oil should be brought up to a medium heat in a frying-pan and the herring fillets added, skin side down first of all. They should be fried for a couple of minutes on a medium heat before being turned carefully over and fried on the other side for a similar length of time. When the fillets are cooked, they should be transferred to a plate, the potatoes arranged alongside and served immediately. For best effect, some Sarson's malt vinegar and salt should be sprinkled on the herring.

Leann Fraoich - Heather Ale

2010-08-18T06:52:00.001-07:00

Heather Ale - Leannn Fraoich, in native Gaelic - genuinely is produced from Scottish heather. It is believed to have been brewed in Scotland for around 4,000 years, which would make it the world's oldest beer still in production today. It is a pleasant amber colour and an unusual though not overly strong taste, which in my particular case had to be acquired.

I vividly recall the occasion when I first encountered heather ale and was persuaded to taste it - not that a great deal of persuasion was required! It must have been in the early 1990's and I was staying in the village of Taynuilt, Argyll with an angling friend, where we were out on a boat, fishing Loch Etive by day and, "Keeping the locals company," in the public bar of The Taynuilt Hotel by night. By a curious coincidence, it was in the tiny village of Taynuilt that the commercial production of heather ale had begun a few short years previously.

It was the attractive and unusual bottle on display in the pub that drew our attention and caused us to inquire of the barman what it actually was. We decided to try it but for some reason, neither of us was particularly impressed at the time. I am delighted to say, however, that I persevered(!), have drunk heather ale on many occasions since and have come to more than like it.

The full story of the origins of heather ale and how it came to be produced commercially in modern times can be found via the link below on the brewers' own website:

A Recent History of Heather Ale

Simple Scottish Lamb and Root Vegetable Stew

2010-08-18T04:24:00.000-07:00

Hearty soups and stews have long since been an important part of the traditional food of Scotland. This is both because the ingredients required to make same were and are in plentiful supply and because the cold Scottish Winters demanded such foodstuffs to keep the people warm and nourished. Traditionally, soups and stews would be made in a huge, cast iron pot, over an open fire. The meat - in this instance lamb - would be stewed on the bone, with the vegetables added perhaps at a later time to the formed stock. I will cover these more robust recipes in time but this is a simple variety of a stew of Scottish produce which anyone can make easily at home and in these quantities, should serve two people.

Ingredients

1/2lb diced leg of Scottish Spring lamb
2 large potatoes
1 large carrot
1 large parsnip
2 pints fresh chicken stock
Salt and pepper to taste

Method

It is worth taking a minute to consider the stock we are going to use in this recipe. Traditionally, of course, Scots - as with any other race - had no option but to use real stock, freshly made at home. In more recent times, however, the option of stock cubes has become available and people often prefer to use them instead of the real thing, principally through a perceived lack of time for making real stock. It should be remembered, however, that homemade stock can be made well in advance and very successfully frozen for up to a couple of months in a deep freeze. The difference in taste truly is worth the little bit of extra effort.

The lamb should firstly be quickly browned and sealed in a large stew pot. The hot stock should then be added and brought to a simmer. The meat should then be left to simmer for around an hour.

I have not peeled any of the vegetables for this recipe. They are of course thoroughly washed and then roughly chopped, the top of the carrot and parsnip only being discarded. It is important to make the vegetable pieces as uniform in size as possible to ensure even cooking and once the lamb has been simmering for an hour, they should be added to the pot for a further half hour of cooking.

When the stew is ready, it should be seasoned to taste with salt and freshly ground black pepper. The stew can then either be served immediately, or covered and set aside until perhaps later in the day, when it can at that time be fully reheated.

Scottish King Scallops

2010-08-17T10:22:00.001-07:00

As mentioned in the introduction to this blog, fish and seafood form a huge part of the traditional food of Scotland. It is not only the salmon in the Scottish rivers that are prized but Scottish coastal waters once contained a wide and rich variety of delicious and nutritious fish and seafood. It is surely criminal that, in recent times, over-fishing as permitted by the European Union's Common Fisheries Policy has damaged these waters what is surely now approaching beyond repair and that present generations may be among the last who will enjoy the bounty provided by these clear and cold Scottish lochs and seas.

There are many species of fish and shellfish still to be found in Scottish waters but surely one of the jewels in the crown are King Scallops. Particularly where the scallops have been dived for by hand and not scoured from the seabed by a dredger, their sweet and natural flavour is a joy to experience. There are many ways to cook scallops - and I have even twice been privileged to eat them raw, straight from their shells, within minutes of them being plucked from the seabed, while on fishing trips - but in each instance, the priority is never to overcook them. Shellfish of any type which is overcooked will become extremely tough and chewy and, in effect, wholly unpalatable and inedible.

There is often much debate with scallops as to whether the roe, or, "Coral," should be eaten or discarded. This is the orange coloured piece of the shellfish which is often - and wholly inaccurately - referred to as a, "Tail." Although it is not as tasty as the scallop itself and has sometimes already been removed when scallops are sold, I always leave it attached and eat it as part of the experience.

The Scottish King Scallops which I have prepared in this instance still have their coral attached. I decided to lightly pan fry them in some sunflower oil, at a very high temperature for a mere thirty seconds each side. I then served them on a bed of shredded lettuce with tomato and a wedge of lemon. I seasoned the scallops only after they were cooked, with a little sea salt.

Traditional Scottish Steak Pie

2010-08-17T04:56:00.001-07:00

It is no accident that I am making Steak Pie the first traditional Scottish foodstuff to be incorporated on this blog. This is principally because Steak Pie is one of those recipes which is widely touted as a traditional Scottish recipe and genuinely is a recipe which has been prepared frequently in Scotland for many years, right through to the present day. It is essentially stewing steak or beef and beef link sausages, topped with puff pastry and baked in the oven. It is simple, succulent, traditional...and delicious!

You will most often find Steak Pie referred to as a foodstuff which is commonly eaten in Scotland as part of the Hogmanay (New Year) celebrations. While Steak Pie is still very popular at Hogmanay in Scotland and many butchers' shops take orders weeks in advance to avoid disappointment, Steak Pie is actually prepared and enjoyed all year round. Rather more ominously, Steak Pie is often associated with funerals in Scotland and something which is served up to mourners after the service. For this reason, it is not uncommon for the rather unkind expression, "He/she has the smell of Steak Pie about them," to be made regarding sickly looking individuals.

If Steak Pie recipes are researched on the Internet today, they will most often call for the inclusion of a great many ingredients which simply were either not around or not affordable to Scottish housewives who traditionally prepared Steak Pie. There were very few residents of the Glasgow tenements decades ago and more who had access to fresh herbs!! It would also be likely that the very cheapest cuts of beef were used, as opposed to the modern day use of finest stewing steak. I have compromised in this respect and used stewing beef. The way in which I have prepared this Steak Pie (to serve two people) is precisely the way in which I recall my Gran preparing it when I was a child and I love it to this day, prepared in this incredibly simple fashion, every bit as much and more as any of the modern day, fanciful equivalents.

Traditional Scottish Steak Pie Ingredients

1lb stewing steak or beef
4 beef link sausages
2 pints of boiling water
5oz puff pastry
A little cold milk or beaten egg for glazing

Preparing a Traditional Scottish Steak Pie

The most startling thing which you may notice about the list of ingredients above is that there is no seasoning included. The reason for this is two-fold. Firstly, salting stewing steak or beef prior to affording it what is necessarily a long, slow cooking time will simply draw the moisture and juices from it, running the risk of it being tough. Secondly, it is likely that the meat in the sausages will have been seasoned with spices and this will very often provide sufficient seasoning for the pie. If desired, the Steak Pie can of course be seasoned on the plate.

The first step is to seal the steak in a large, dry pot. The beef alone should be added and the pot placed on a high heat. The meat should be stirred around with a wooden spoon until it is evenly browned. The boiling water should then be added to the pot, the water returned to a boil and the heat thereafter reduced to allow the liquid to simmer very gently for around one and a half hours. After this time, the steak should be almost fully tenderised.

The sausages are very often added whole to a Steak Pie but in this instance I have halved them across the way. They should be added to the beef after an hour and a half, more boiling water added if required to ensure all the meat and sausage is covered and the combination simmered for a further half hour.

When the beef and sausage are cooked, they should be transferred to a 10" x 6" ashet pie dish and - very importantly - allowed to cool down. If the pastry is added when the meat is too hot, it will almost immediately become soggy underneath from the steam and very much spoil the effect of the finished Steak Pie.

When the meat and sausage has cooled, the oven should be put on to preheat to 200C/400F/Gas Mark 6. The pastry should then be rolled out large enough to cover the pie dish with at least an extra inch border all the way round. The pastry should be trimmed and the excess used to make a crust around the edges of the dish. The rolled pastry should be placed on top and lightly but firmly pressed down all the way round. A cross should be made in the middle of the pie to allow steam to escape during cooking and the pastry lightly glazed with a little milk or beaten egg. Using too much liquid will make it soak in to the pastry and spoil it. The pie should then be placed in to the hot oven for thirty to thirty-five minutes until risen and brown.

Steak Pie can of course be served with a great many different accompaniments but traditionally it will be potatoes and some form of other vegetable. In this instance (see top photo) I have served it with parsley mashed potatoes, frozen peas and fresh carrot.

The Mission Statement of this Blog

2010-08-16T11:36:00.000-07:00

Welcome to the Traditional Food and Drink of Scotland!

Above: "Haggis, Tatties, Neeps and Whisky" - is this really what you think of when you think of the traditional food and drink of Scotland? I created and published this particular version of the dish for Burns' Day 2010 and the full recipe and details can be found by clicking here

I have to begin by stating that it is not the mission of this blog to win the Internet equivalent of a Michelin Star, nor to propel its author to the heights of culinary stardom. It is the mission of this blog, above all else, to shatter and forever dispel a great many myths and gross inaccuracies regarding traditionally popular Scottish food and drink and the food and drink which is widely consumed in Scotland today. Sadly, what are often outright falsehoods and fabrications in this respect are reported not only around the Web, but frequently in offline publications as well.

I am not a professional chef, nor do I have any formal culinary training. I have been cooking enthusiastically since childhood, however, and writing about food and drink professionally for several years. I was born in Scotland - of an unknown number of generations of Scots - I was raised in Scotland and I have lived in Scotland, bar for one brief period, my entire life. I have travelled Scotland extensively, both due to a love of travelling and the great outdoors and through a passion for sea fishing. I have eaten fresh Scottish produce around the land, I have cooked it and I have encountered it at its very point of origin. It is above all for this reason that I often grow so dismayed when I find an Internet site or a book purporting to describe traditional Scottish food and drink, or affording supposedly authentic Scottish recipes.

Sadly, the greatest majority of resources for information regarding traditional Scottish food and traditional Scottish recipes contain reference to foodstuffs which are wholly unfamiliar to the vast majority of Scots. On countless occasions, I have found myself browsing a website of this type, repeating the mantra, “Never heard of it," "Never heard of it," again and again. This is particularly true of works which have clearly been written a long way from Scotland, by people who have most likely never so much as visited these shores - but not exclusively so!

Above: The City of Inverness and the River Ness. I took this photo from the grounds of Inverness Castle in January 2008.

As is the case in any country, it was the geography and the climate of Scotland which contributed as much as anything to the traditional food and drink of Scotland. The Scottish coastline is - incredibly - estimated to be between 7,500 and 10,000 miles long, simply due to its rugged nature and the number of inlets and sea lochs which are to be found, particularly on the West Coast. This means that fresh fish and seafood has for untold centuries formed a huge part of the traditional food of Scotland. It is only in recent years of over-fishing, inappropriate fisheries’ management and the consequent decimation of the fish stocks that considerable and inexpressibly sad change has been noticed in this respect.

Sheep and cattle have been the principal farmed livestock in Scotland over the centuries, meaning that the meats which have tended to be eaten are mutton, lamb and beef, though game meats such as venison are now more widely available to the masses than once was the case. As the climate can be extremely harsh, root vegetables such as carrots, turnips and parsnips grow well and are very often contained in hearty soups and stews.

It is also important to the integrity of this blog that I personally - if temporarily - abandon on these pages one of the principals which I have adhered to since I began writing online on the subject of food and drink. I have always tried to advocate healthier eating and attention to the dangers of such as saturated fats and sugars. If I am to paint a clear picture, however, of the food and drink of Scotland - both past and particularly present - my own self-imposed limits clearly have no place in the equation. I will endeavour therefore to provide here only accurate and factual information, suggesting wherever possible healthier and more nutritious alternatives.

Above: This is The Loch Fyne Oyster Bar, at the head of Loch Fyne, pictured from a hillside. I took this photo in December 2007.

I do not presume to declare this in any way a definitive guide to the traditional food and drink of Scotland. I do intend it, however, to be a guide to those foodstuffs which have once been widely popular in Scotland and/or are popular in Scotland today. I will not include - as so many sites like this do - recipes of which ninety-nine percent of Scots are wholly unfamiliar. These recipes often read as though they have been found handwritten in an old trunk somewhere, never having been encountered by anyone other than their creator, or dreamed up by a drunk in a pub at closing time.

I very much hope that you will come with me, therefore, on this brand new and exciting journey, exploring the traditional food and drink of Scotland, down through the ages. I do not know for sure - even as the author of this site - where we will in time venture, what we will encounter and what treasures we may well uncover. I promise only fair and accurate reportage, either through my own experiences, or well documented fact. This means that the next time you come across a recipe for, "Granny MacDonald's Deep Fried Treacle Toffee and Haggis Tart with Shortbread Sauce," (OK, I exaggerate - but only slightly!) you will know where to come to find the truth...