- Arran Potato Salad

Although Ayrshire is traditionally the county where the best potatoes are grown, Arran Chief is a particularly

good, waxy variety, ideal for salads. Of course, you can use any available variety which produces a firm, waxy

texture when cooked.

Ingredients:

10 waxy potatoes, diced

4 ounces (100g) shelled fresh peas (or frozen peas)

4 ounces cooked beetroot (red beets) diced

Salt and freshly ground black pepper

Two teaspoons chopped onion

One teaspoon chopped fresh parsley

Four tablespoons (60ml) salad dressing or salad cream

Fresh parsley to garnish

Method:

Boil the potatoes in salted water for ten minutes or until tender. Drain and pat dry. Cook the peas separately for

about five minutes or until tender and then drain.

While the vegetables are still warm, mix together and stir in the chopped parsley and onion and season with salt and

pepper to taste.

Fold in the salad dressing (or salad cream) to moisten, and garnish with sprigs of fresh parsley.

- Atholl Brose

There are a number of variations in making this drink which have been handed down over many generations.

The brew is first recorded in 1475 when the Earl of Atholl was attempting to capture Iain MacDonald, Lord of

the Isles who was leading a rebellion against the king. Hearing that MacDonald drank from a small well, the

Earl ordered it to be filled with honey, whisky and oatmeal. MacDonald stayed sampling the concoction and was

captured! Here is the traditional Atholl Brose, from a recipe made public by the Duke of Atholl some years ago.

Ingredients:

3 rounded tablespoons of medium oatmeal

2 tablespoons heather honey

Scotch whisky

Method:

The oatmeal is prepared by putting it into a basin and mixing with cold water until the consistency is that of a thick

paste. Leave for half an hour and then put through a fine strainer, pressing with a wooden spoon to extract as much

liquid as possible. Throw away the oatmeal and use the creamy liquor from the oatmeal for the brose.

Mix four dessert spoonfuls of pure honey and four sherry glassfuls of the prepared oatmeal and stir well. (Purists

insist on a silver spoon for stirring!) Put into a quart bottle and fill with malt whisky; shake before serving.

- "Auld Reekie" Cock-a-Leekie Soup

The "Auld Reekie" does not refer to the soup being "smokey" but to the origins of the recipe in Edinburgh

which used to be called Auld Reekie in the days of coal fires. Cock-a-Leekie soup makes a regular appearance in

Scottish kitchens but this variation has a special ingredient - Scotch whisky! It will, as the say, "stick to your

ribs".

Ingredients:

3lb boiling chicken (giblets removed)

3 slices of streaky bacon

1lb shin of beef

2 lb leeks

1 large onion

5 fluid ounces Scotch whisky

4 pints water

1 level tablespoon dried tarragon

Salt and pepper

8 pre-soaked prunes (optional but traditional!)

Method:

Mix the whisky, tarragon and sugar in the water. Chop up the bacon and place the chicken, bacon and beef in a large

bowl and pour over the whisky marinade. Leave to soak overnight. Place the chicken etc in a large soup pot. Chop

up the leeks (reserve one) and onion and add to the pot. Salt and pepper to taste. Bring to the boil, cover and simmer

for two hors, removing any scum as required. Remove the chicken from the pot, remove skin and bones. Chop the

meat into small pieces and return to the pot. Cut up the shin of beef, if required. Add the prunes and the last chopped

leek and simmer for 10 to 15 minutes. It will serve up to eight people.

- Oatcakes/Bannocks

Oatcakes are a very traditional part of the Scottish diet. They were cooked on a griddle (a flat iron pot placed over

the fire) but nowadays a heavy frying pan is used.

Ingredients

4 oz (125g) medium oatmeal

2 teaspoons melted fat (bacon fat, if available)

2 pinches of bicarbonate of soda

Pinch of salt

3/4 tablespoons hot water

Additional oatmeal for kneading

Method

Mix the oatmeal, salt and bicarbonate and pour in the melted fat into the centre of the mixture. Stir well, using a

porridge stick if you have one and add enough water to make into a stiff paste. Cover a surface in oatmeal and turn

the mixture onto this. Work quickly as the paste is difficult to work if it cools. Divide into two and roll one half into

a ball and knead with hands covered in oatmeal to stop it sticking. Roll out to around quarter inch thick. Put a plate

which is slightly smaller than the size of your pan over the flattened mixture and cut round to leave a circular

oatcake. Cut into quarters (also called farls) and place in a heated pan which has been lightly greased. Cook for

about 3 minutes until the edges curl slightly, turn, and cook the other side. Get ready with another oatcake while the

first is being cooked.

An alternative method of cooking is to bake them in an oven at Gas5/375F/190C for about 30 minutes or until

brown at the edges. The quantities above will be enough for two bannocks about the size of a dessert plate. If you

want more, do them in batches rather than making larger quantities of mixture. Store in a tin and reheat in a

moderate oven when required.

- Barley Pudding

Barley crops up in a number of Scotish traditional recipes - from barley bannocks to malt whisky. Barley

provides a distinctive flavour which comes through in this simple recipe.

Ingredients:

8 ounces (225g or a generous US cupfull) barley

3 ounces (75g or one-third cup) currants

3 ounces (75g or one-third cup) raisins

1 pints (1 litre or 4 cups) water

Pinch of salt

Caster (superfine) sugar and single (light) cream to serve

Method:

Mix the barley and water in a heavy-based saucepan and bring slowly to the boil. Simmer for one-and-a-half hours,

stirring occasionally.

Add the currants, raisins and salt and simmer for another 15 minutes.

Serve sprinkled with caster (superfine) sugar and the cream.

- Black Bun

This is a traditional recipe for a treat which is often eaten at the end of the year at Hogmanay. But it needs to be

made several weeks in advance so that it can mature. Indeed, it can be kept for up to six months if kept in an

airtight container. Don't be put off by the formidable list of ingredients. It is relatively easy to make and every

cook has his or her own variations on the ingredients.

Ingredients for Pastry Case:

12 oz plain flour (3 cups)

3 oz lard (6 tablespoons)

3 oz butter or margarine (6 tablespoons)

(Note that if you don't want to use lard, increase the butter/margarine by an equivalent amount)

Pinch of salt

Half teaspoon baking powder

Cold water

Ingredients for Filling:

1 lb seedless raisins (2 cups)

1 lb cleaned currants (2 cups

2 oz chopped, blanched almonds (Third of a cup)

2 oz chopped mixed peel ( cup)

6 oz plain flour (1 cups)

3 oz soft brown sugar (Third of a cup)

One level teaspoon ground allspice

Half level teaspoon each of ground ginger, ground cinnamon, baking powder

Generous pinch of black pepper

One tablespoon brandy

One large, beaten egg

Milk to moisten

Method:

Grease an 8-inch loaf tin. Rub the fats into the flour and salt and then mix in enough cold water to make a stiff

dough (remember, it is going to line the tin). Roll out the pastry and cut into six pieces, using the bottom, top and

four sides of the tin as a rough guide. Press the bottom and four side pieces into the tin, pressing the overlaps to seal

the pastry shell.

Mix the raisins, currants, almonds, peel and sugar together. Sift in the flour, all the spices and baking powder and

bind them together using the brandy and almost all the egg and add enough milk to moisten.

Pack the filling into the lined tin and add the pastry lid, pinching the edges and using milk or egg to seal really well.

Lightly prick the surface with a fork and make four holes to the bottom of the tin with a skewer. Depress the centre

slightly (it will rise as it cooks).

Brush the top with milk or the rest of the egg to create a glaze.

Bake in a pre-heated oven at 325F/160C/Gas Mark 3 for 2 to 3 hours. Test with a skewer which should come out

clean; if not, continue cooking. An uncooked cake sizzles if you listen closely!

Cool in the tin and then turn onto a wire rack. Cool thoroughly before storing until Hogmanay.

- Butterscotch

That sweet tooth for which Scots have a reputation means that there are many traditional confectionary recipes.

But quite why a brittle sweet (candy) made from butter and sugar should be named "Scotch" is lost in the mists

of time.

The ingredients below will make about one pound (450g) of butterscotch.

Ingredients:

One pound (500g or 2 cups) granulated sugar

Quarter pint (150ml or two-thirds of a cup) water

3 ounces (90g or stick) unsalted (sweet) butter

One teaspoon (5ml) lemon juice

Quarter teaspoon (1.5ml) cream of tartar

Quarter teaspoon (1.5ml) vanilla essence (extract)

Oil for greasing a baking tin (pan)

Method:

Well oil an 11" x 7" (28cm x 18cm) shallow baking tin (pan). Put thw ater and lemon juice in a heavy-based

saucepan and heat until slightly warm. Stir in the sugar and continue to heat gently, stirring with awooden spoon,

until all the sugar has been thoroughly dissolved. Don't allow it to boil.

Stir in the cream of tartar and bring to the boil to 115C/242F on a sugar thermometer (or until a teaspoon ful of the

mixture forms a soft ball when it is dropped into a cup of cold water.

Remove from the heat and beat in the butter. Return to the heat and boil to 138C/280F or when a teaspoon of the

mixture forms a thin thread when dropped into a cup of cold water. (The thread will bend and break when pressed

between the fingers)

Remove from the heat and beat in the vanilla essence (extract). Pour into the oiled tin and leave until it is almost set.

Then mark into small rectangles with a knife. When it is competely set, break into pieces and store in an airtight

container.

- Caledonian Cream

Here is a refreshing dessert which uses marmalade, a popular ingredient in Scottish cooking since its invention

in Dundee in 1797.

Ingredients for the cream:

4oz cream cheese (about half a cup)

4 fluid ounces double cream (about half a cup)

1 tablespoon marmalade (thick, bitter marmalade is suggested but use what you have)

2 tablespoons brandy or rum

2 teaspoons lemon juice

Sugar to taste

Ingredients for base:

4 oranges, segmented and the pith removed

Method:

Blend all the ingredients for the cream in a liquidiser till smooth. Place the oranges in four long-stemmed glasses

and, if you want, add a teaspoon of brandy (or rum) to these. Add the cream on top. Garnish with some orange zest

(boil for a few minutes in water to reduce the bitterness). Serve chilled.

- Cheese Scones

This is a tasty variation on the standard scones which are served at tea time.

Ingredients:

6oz (180g or 1 US cups) self raising flour

1oz (30g or stick) butter

1 large egg

2 or 2 tbsp milk

4oz (125g or one stick) grated cheese (use whatever strength you prefer)

tsp salt

tsp mustard powder

Cayenne pepper to taste

Method:

Mix the flour, salt and pepper together. Rub in the butter and then mix in the cheese. Beat the egg and add in the

milk; add mixture to the dry ingredients to make a soft, elastic dough. Roll out the mixture on a floured surface but

not too thinly. Cut into round shapes and place on a well greased tray. Brush the top with milk and sprinkle a little

extra cheese and pepper on top.

Bake in a pre-heated oven on a high shelf at 220C/425F/Gas Mark 7 until golden brown. Serve warm with butter.

- Chicken Bonnie Prince Charlie

The recipe for Drambuie (which gives this dish its flavour) is said to have been given to members of the

MacKinnon clan in gratitude for their help after Culloden. The honey-sweet golden drink is enjoyed by millions

around the world - and adds flavour to many recipes.

Ingredients:

4 chicken breasts, skinned and boned

2 or 3 tablespoons of Drambuie

8 tablespoons (4 fluid ounces or 125ml or US half cup) chicken stock

8 fluid ounces (250ml or one US cup) double cream (whipping cream)

3 ounces (125g or stick) butter

1 ounce (25 g) flaked almonds

4 apples

A little flour, salt and pepper

Method:

Flour and season the chicken breasts and fry in hot butter in both sides. When they are well browned, sprinkle with

Drambuie, add the chicken stock, cover and simmer for ten minutes.

While the chicken is cooking, peel and core the apples. Cut them into thick slices and cook gently in butter until

fairly soft - do not stir to avoid mashing. Remove the chicken to a serving dish, when ready, and keep warm in the

oven.

Make the sauce by adding more Drambuie, if required, to the stock left in the pan and gently stir in the cream. Heat

but do not boil. Add the roasted flaked almonds. Cover the chicken with this sauce and garnish with the sliced apple.

- Chicken in the Heather

Here is a simple recipe using clear heather honey and other flavours to create a tasty roast chicken dish. While

heather honey is the best, other clear honey will suffice.

Ingredients:

One whole chicken, minus giblets

3 fluid ounces (90ml or under half a cup) light cooking oil

4 fluid ounces (125g or half cup) clear heather honey

Salt and pepper (freshly ground black pepper if you have it)

3 ounces (100g) French mustard

Half teaspoon curry powder (yes, curry powder)

One clove chopped garlic

Method:

Place the chicken in an oven-proof casserole dish. Mix all the other ingredients together and pour over the

chicken. Cover the dish and cook in a pre-heated oven at 375F/190C/Gas Mark 4 for an hour. Baste the chicken

thoroughly with the juices and sauce and return to the oven for another half hour uncovered. The chicken will brown

as a result. Serve with boiled or creamed/mashed potatoes and fresh vegetables.

- Cloutie Dumpling

Sometimes spelt "Clootie" it gets its name from the "clout" or cloth in which it was traditionally boiled. This is a

favourite at Christmas time and there have been many variations over the years as cooks have experimented. You

may be glad to know that it doesn't have to be made in a "clout"!

After the first recipe below, there is another Cloutie Dumpling recipe - this time a tried and tested one from

"Granny Geal" - provided on the Scottish Culture Forum!

Ingredients:

4 oz shredded suet or margarine (marge makes a lighter dumpling)

8 oz (2 cups) flour

4 oz oatmeal

3 oz sugar

Rounded teaspoon baking powder

8 oz mixed currants/sultanas/chopped raisins

One or 1 teaspoon each of ground cinnamon and mixed spice

One teaspoon golden syrup (light corn syrup is the closest in N America)

2 eggs, beaten

3/4 tablespoons buttermilk

Method:

Sift the flour and rub in the fat (suet or margarine) in a large mixing bowl. Add all the other dry ingredients and mix

with a wooden spoon. Make a well in the centre and add the syrup and eggs and mix well. Add enough buttermilk to

make a soft but firm batter.

At Christmas, cooks often wrapped small coins (in the old days a silver three-penny piece was popular) in

greaseproof paper and placed them in the dumpling. If you do add coins, warn those eating the dumpling later so as

to avoid broken teeth!

You now have a choice of container. The traditional way was with a cloth. Dip it first in boiling water and flour it

well before adding the mixture. Tie the top, making sure there is enough room for expansion. Place a saucer or plate

in the bottom of a saucepan and stand the dumpling in the cloth on top. Cover with boiling water and cook for 2 to

3 hours.

Alternatively, you can use an 8-cup basin or pudding steamer which has been lightly greased with melted butter.

Allow a one inch space at the top (even if this means throwing away some of the mixture - you need the saoce for

expansion). Cover the steamer or basin with a greased sheet of foil and pour boiling water into the steamer until it

comes two-thirds up the side. Boil for 3 hours.

Turn out the dumpling and either serve hot with custard or cold with cream.

- Shepherd's Pie

In a land where sheep were a main food supply, it is not surprising that mutton and lamb form the basis of many

Scottish dishes. Here is the traditional "Shepherd's Pie" - the variant based on beef is usually called "Cottage

Pie".

Ingredients:

Minced lamb - 450g (1 lb)

Potatoes - 700g (1 lb)

Large onion

Mushrooms - 50g (2 oz)

Bay leaf

2 Carrots

Plain flour - 25g (1 oz)

Tomato puree - 1 tbsp

Butter - 25g (1 oz)

Milk - 4 tbsp

Lamb or beef stock - 300ml ( pint)

Cheese - 50g (2 oz)

Method:

Dry fry the lamb with the chopped onion, bay leaf, sliced mushrooms and diced carrots for 8-10 minutes. Add the

flour and stir for a minute. Slowly blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and

boils. Cover and simmer gently for 25 minutes. Remove the bayleaf and place in a 1.7 litre (3 pint) ovenproof

serving dish.

At the same time, cook the potatoes in boiling water for 20 minutes until tender. Drain well, mash with the butter

and milk and mix well. Spread on top of the mince mixture and sprinkle over with the grated cheese.

Bake for 15-20 minutes in a pre-heated oven at 200C/400F (Gas Mark 6). Serve hot with green vegetables

- Cranachan

This is a popular Scottish dessert and there are many variations and names such as Cream Crowdie.

Cranachan

Ingredients:

3 oz (half cup) pinhead or coarse oatmeal

Half pint double cream

1 tablespoon Drambuie (optional)

Method:

Toast the oatmeal in a frying pan on a high heat until lightly brown. Whisk the cream into a soft consistency and mix

in the oatmeal and Drambuie (alternatively, use a few drops vanilla essence or other flavouring of your choice).

Serve in tall glasses. A popular variation is to mix in 6oz (one and a half cups) of fresh raspberries. Or use vanilla

ice cream instead of cream.

- Dornoch Dreams

Whether these buns originated in Dornoch is perhaps questionable - but the alliteration is good! And so is the

end result, flavoured as it is with Drambuie liqueur and raspberries!

Ingredients:

2 ounces (50g or US half stick) butter or margarine

4 ounces (125g or one US cup) plain (all-purpose) flour

6 fluid ounces (175ml or cup) water

3 eggs

12 ounces (375g) raspberries (whole or lightly crushed)

4 ounces (125g or US cup) clear honey

2 tablespoons (30/35ml) Drambuie

Half pint (300ml or one and a quarter cups) double (whipping or heavy) cream

Icing (frosting or confectioners') sugar for decoration

Method:

Place the butter (or margarine) and water in a saucepan and heat until the fat has melted. Remove from the heat and

stir in the flour. Beat until the mixture forms a ball (and leaves the edges of the pan cleanly). Beat the eggs and

slowly add them, a little at a time, beating well between each addition.

Spoon the pastry mixture into a large piping bag with a plain nozzle and pipe 12 round cakes onto a lightly greased

baking sheet (cookie sheet).

Bake in the centre of a preheated oven at 200C/400F/Gas Mark 6 for 20/30 minutes until golden brown. Remove

from the oven, pierce to allow the steam to escape and then leave to cool.

Mix the raspberries and honey. Stir the Drambuie into the whipped cream. Split the buns and fill with the raspberries

and cream. Dust with the icing sugar (frosting) and serve immediately.

- Ecclefechan Butter Tart

When travel writer Bruce Stannard from Scots Heritage Magazine was staying at Coul House Hotel he was so

impressed by the Ecclefechan Butter Tart that he asked for the recipe. Here it is. As for Ecclefechan, that's a

small town in Dunfries and Galloway where the influential philosopher and historian Thomas Carlyle was born.

Ingredients:

2 Beaten eggs

6oz (200 gms or just under one US cup) soft brown sugar

1 tbsp vinegar

8oz (250 gms or One and a quarter US cups) mixed dried fruit

2oz (50 gms) chopped walnuts

Prepared shortcrust pastry

4oz (125 gms or one stick) melted butter

Method:

Mix the sugar, butter and beaten eggs together. Stir in the vinegar, then add mixedfiruit and nuts. Line patty tins

with pastry and put a spoonful of the mixture into each. Bake in a fairly hot oven (190C/375F/Gas Mark 5) for 20-25

minutes.

- Edinburgh Fog

Edinburgh used to be known as "Auld Reekie" (Old Smokie) in the days of coal fires - Robert Louis Stevenson,

who was a sickly child, used to complain about it in the 19th century. Here is a recipe for a rich, sweet dessert

which recalls those days. The original recipe used almond flavoured "ratafia" biscuits/cookies but as these are

not easily available, almond flavoured cookies or macaroon biscuits or similar can be used.

Ingredients:

Half pint double cream

One ounce castor (fine granulated) sugar

Two ounces small macaroon biscuits

Almond essence

Drambuie liqueur to taste

One ounce flaked almonds

Method:

The cream should be whipped until it is stiff and the sugar added to your own preference. Crush the macaroon

biscuits and mix well with the cream. Add a few drops of almond essence and Drambuie liqueur (or rum, whisky or

brandy) to taste. Serve well chilled as a luxury dessert.

- Gaelic Coffee and Caf au Drambuie

Here are some good ways to round off a meal - whether it has been a Scottish one or not. The only difference

between Gaelic Coffee and Caf au Drambuie (or Irish coffee for that matter) is in the type of alcohol used for

flavouring.

Ingredients:

3 dessertspoons Drambuie liqueur/whisky

1 level dessertspoon light brown sugar

Fresh, strong coffee

Double cream

Method:

Heat a stemmed wine glass with hot water and dry quickly. Add the Drambuie/whisky and stir in the sugar. Pour in

the coffee, leaving an inch below the rim. Keep stirring until the sugar has dissolved and pour in the cream over the

back of a teaspoon so that it floats on the surface to the depth of about half an inch.

- Honey and Lemon Chicken

Here's an easy to prepare recipe for succulent, tasty chicken, cooked in a casserole in the oven.

Ingredients:

4 chicken pieces

2 ounces (60g or stick) butter

4 tablespoons clear honey

2-3 tablespoons lemon juice

4 sprigs fresh rosemary

Method:

Heat the butter in a frying pan and brown the chicken on all sides. Transfer to a lidded casserole.

Boil the honey, lemon juice and rosemary in the frying pan for a few minutes and then pour over the chicken. Cover

the casserole and cook in a pre-heated oven at 375F/190C/Gas Mark 5 for 20 minutes.

Honey Sauce

This sweet sauce can be poured over steamed puddings, milk puddings, pancakes and sweet omelettes. Of course,

heather honey tastes the best, if you can obtain it! The quantities given below provide enough sauce for four

servings.

Ingredients:

Half pound (225g) honey

Half pint (300ml) water

1 large beaten egg

1 rounded teaspoon butter

Finely grated rind and the juice of half an orange

Finely grated rind and the juice of half a lemon

Method:

Place the honey and water in a bowl or double saucepan and heat until it is well blended. Then add the juice and

grated rind of the orange and lemon, butter and finally the well-beaten egg.

Heat over hot water, stirring constantly for about ten minutes or until it has thickened slightly.

Pour over your pudding, pancakes or sweet omelette.

- Oatmeal Cakes

Oatmeal was a staple of the Scottish diet and has been described as "the backbone of many a sturdy Scotsman."

It was used in many ways - porridge, oatcakes, brose (oatmeal and peasemeal) and scones. Here is a recipe for a

sweet oatcake which is more like a biscuit than a conventional oatcake.

Ingredients:

Teacup of medium oatmeal

Teacup of plain flour

Half teacup of milk

Tablespoon of soft brown sugar

3 oz butter or margarine

Level teaspoon salt

Level teaspoon bicarbonate of soda (baking soda)

Method:

Sieve the flour, salt and bicarbonate of soda into a bowl, add the oatmeal and mix. Cut the butter or margarine into

small portions and rub into the mixture with your fingers. Add the sugar and mix well. Pour in the milk and mix

until you have a stiff but workable dough.

Shake some flour on a worktop, turn the dough onto it and shake a little flour on the top. Roll out thinly (about half

an inch thick) and prick over with a fork. Cut into rounds with a scone cutter and place on an oiled baking tray. Bake

in a pre-heated oven for 15/20 minutes at 350F/180C/Gas Mark 4. Use a palette knife to lift the biscuits onto a wire

coming rack. Store in an airtight tin.

- Pork Apricot la Crme

Here's a great way to add some extra flavour to pork. Quantities here will serve four people.

Ingredients:

1 good size pork fillet, cut into strips

1 small can of apricots, drained

2 ounces (50g / one cup) chopped mushrooms

1 white grape juice or white wine

2 tablespoons double cream

Grated rind of a small orange (optional)

1 bay leaf

2 tablespoons flour

2 small onions, chopped

2 ounces (50g / half stick) butter

Salt and pepper to taste

Sufficient boiled rice to serve with pork on top

Method:

Dip the strips of pork into seasoned flour. Fry onions in butter and add the pork strips. Add mushrooms, bay leaf,

grape juice or wine and put the lid on the pan and simmer for 20 minutes. When cooked, add orange rind and

chopped apricots and bring back to simmering temperature. Allow to cool slightly and stir in double cream. Serve on

a bed of boiled rice.

- Raspberry and Whisky Cheesecake

Here's a simple cheesecake which uses two ingredients for which Scotland is well known - whisky (of course) and

raspberries. Two thirds of the raspberries grown in Britain come from Scotland, many of them from Blairgowrie.

Instead of raspberries, you can use other soft fruit such as blackcurrants or loganberries. The quantities below

should provide six portions of cheesecake.

Ingredients for the Base:

4 ounces butter

8 ounces digestive biscuits (also known as Graham crackers in some parts of the world)

1 tablespoon Scotch whisky

Ingredients for the Filling:

8 ounces cream cheese

2 ounces caster sugar (granulated sugar in North America)

10 fluid ounces double cream (Note that 8 fluid ounces = One cup or half a US pint)

1 tablespoon Scotch whisky

Ingredients for the Topping:

8 ounces raspberries

2 tablespoons honey

3 fluid ounces (6 tablespoons) Scotch whisky

3 level teaspoons arrowroot

1 level teaspoon caster sugar (granulated sugar in North America)

5 fluid ounces whipping cream

1 tablespoon Scotch whisky

Method:

Melt the butter in a non-stick pan, add the tablespoon of whisky, crush the digestive biscuits (Graham crackers) and

add to the pan. Mix well and then press into a greased, loose-bottomed 8-inch cake tin and chill for about half an

hour in the refridgerator.

Beat the cream cheese and sugar together. Whip the double cream and whisky until softly stiff and fold into the

cream mixture. Spread over the biscuit base and chill.

Soak the raspberries in the honey and whisky for about 30 minutes. Strain the raspberries. You will need about 4

fluid ounces of juice and you may have to top it up with whisky if necessary. Take two ounces of juice and the

arrowroot and mix to form a paste. Heat the rest of the juice with the sugar until almost boiling and then stir in the

arrowroot paste and continue stirring over a low heat until the glaze is thick. Then stir the raspberries into the glaze

and leave until cool.

Spread the raspberries and glaze over the base. Whip the cream mixed with a tablespoon of whisky until softly stiff

and then decorate the cheesecake. Finally, sprinkle a tablespoon of malt whisky over the top just before serving.

- Scones

Scones (from the Gaelic word "sgoon" and rhymed with "gone" not "bones") are a favourite in Scotland (and

elsewhere). The recipe below is for what are known as rich white scones. These can form the basis of many

varieties including sultana scones, treacle scones and jam scones.

Ingredients:

8oz/250g or two cups of self raising flower (Or "all-purpose" flour with 3 teaspoons baking powder in North

America)

1 oz/25g ( stick) of butter or margarine.

pint (140ml or half to cup) sour cream

One beaten egg

Pinch of salt

Method:

Preheat the oven to 400F/200C/Gas Mark 6.

Sift the dry ingredients together and then rub in the butter. Pour in the sour cream and then the beaten egg in the

centre of the mixture and mix to obtain a soft elastic dough. Turn out onto a floured surface and roll out to about

inch (1.2cm) thick. Prick over with a fork and cut into small rounds with a cutter about 1 inches (3.8cm) in

diameter. Bake in the preheated oven for 10-15 minutes.

Scones are delicious if served warm. Cut in two and spread with butter and/or jam (preserves) to add even more

flavour and moisture.

- Scotch Mist

Here's a great dessert for summer. You can vary the amount of whisky to taste, of course, but don't overdo it! The

quantities should be sufficient for six people.

Ingredients:

Three quarters of a pint/15 fluid ounces / 450 ml / two cups (scant) or one US pint of double cream

3 tablespoons whisky (50ml - note that US tablespoons are smaller than those in the UK)

3 ounces / 75g meringues, coarsely crushed

One pound / 450g fresh strawberries, chopped. Keep some strawberry halves back for decoration.

6 leaves of mint

Method:

Mix the whisky into the cream and whip until it just holds its shape. Fold in the crushed pieces of meringue and

chopped strawberries. Spoon the mixture into six glasses, cover and chill for abou 15/20 minutes.

Decorate each glass with strawberry halves and the mint leaves before serving.

- Lorne/Sliced Sausage

Here is a recipe for square sliced sausage - often called Lorne sausage.

Ingredients:

2 lbs Ground/minced Beef

2 lbs Ground Pork

3 Cups Fine Bread Crumbs

2 tsp Pepper

2 tsp Nutmeg

3 tsp Coriander

3 tsp Salt

1 Cup of water.

Method:

The beef and pork should not be too lean or the sausage may be too dry.

Mix really well by hand then place in an oblong pan about 10" x 4" x 3". You might need two pans. Place in the

freezer for a little while till it's just starting to set. Remove it and cut them to the thicknes you like and put them into

freezer bags and put them back in the freezer. When required, defrost and fry in a little fat or oil until brown and

cooked through.

Steak "Auld Reekie"

"Auld Reekie" was the name given to Edinburgh in the days when the city was often full of smoke and fog from

all the open coal fires. This recipe has an added kick provided by the addition of some whisky. Note that when

adding whisky to recipes it is best to use blended varieties - keep the single malts to drink on their own, either

before or after the meal (or both!). The quantities given her will serve four.

Ingredients:

Four 8oz (250g) fillets of Aberdeen Angus steak. If not available, use the best you can find!

4 tablespoons Scotch whisky

13 fluid ounces (350g) double cream

4 oz (125g or one stick) grated smoked cheese

1 oz (25g or stick) butter

Salt and pepper to taste

Method:

Pan fry the steaks according to preference (rare, medium, well done, cremated etc) and keep warm. Pour whisky into

a pan and flamb (take care when setting light to the whisky). Add cream and grated cheese and bring slowly to a

simmering point. Continue to gently simmer, stirring from time to time, until the sauce has been reduced by half.

Season with salt and pepper and mix in the butter for extra flavour. Pour sauce over the steaks and serve with a

selection of fresh vegetables.

- Steak Balmoral

The "Witchery" restaurant in Edinburgh is located in a building where the "Old Hell Fire Club" held their meetings.

The restaurant serves Steak Balmoral, made with a whisky sauce. Here's the recipe.

Ingredients:

4 Aberdeen Angus steaks. If you are only cooking for two, halve the quantities below for the sauce.

4 tablespoons Scotch whisky

Half pint double cream

Quarter pint beef stock

4 oz sliced mushrooms

1 teaspoon coarse grain mustard

Salt and pepper to taste

1 oz butter

Method:

Pan fry the steaks and keep warm.

Add the whisky to the pan and carefully set it alight. Add the cream, stock and mushrooms and bring to a boil.

Simmer gently until the sauce has reduced by half, stirring from time to time.

- Toad-in-the-Hole

Toad-in-the-Hole used to be a very popular dish but seems to have fallen out of favour in recent years. Which is a

shame, as it is a really tasty and substantial meal using link sausages and eggs.

Ingredients:

1/2 pound (250g) pork link sausages

3 ounces (90g or 3/4 cup) flour

10 fluid ounces (300ml or One and a quarter cups) milk

Two large eggs

4 ounces (125g or one stick or half cup) grated strong Cheddar cheese

2 tablespoons chopped parsley

Pinch of salt and freshly ground pepper, to taste

Cooking oil

Method:

Preheat oven to 220C (425F or Gas Mark 7).

Using a 9-inch ovenproof skillet (or a deep-dish pie pan), heat the cooking oil. Add the sausages, rolling them in the

oil and brown on all sides in oven (for about 20 minutes) or on top of stove, turning every 5 minutes.

Sift flour and a pinch of salt into a mixing bowl and stir in the grated cheese. In a smaller bowl, beat milk, eggs, and

parsley, and season generously with salt and pepper. Stir a small amount of milk mixture into the flour to make a

smooth, very heavy batter and let stand 5 minutes before stirring in remaining milk mixture.

There are different ways of arranging the sausages in the deep-dish pie pan. Some people cut up the sausages and

arrange them at random. Others arrange the sausages like spokes of a wheel evenly spaced in pan. Whatever method

is used, pour the batter over them. Lower oven heat to 200C (400 degrees or Gas Mark 6) and bake until batter is

puffed and browned (about 30 minutes).

- Tantallon Cakes

Named after the ruined castle of Tantallon in East Lothian, these are not cakes at all but a variation on

shortbread. Traditionally, they were cut with a scalloped edged cutter.

Ingredients:

4 oz flour

4 oz cornflour (cornstarch) or rice flour

4 oz butter

4 oz caster sugar (fine granulated sugar)

Pinch of bicarbonate of soda

Level teaspoon of grated lemon rind

2 eggs

Icing sugar (frosting) for dusting

Method:

Cream the butter and sugar together until it is pale and creamy. Beat the eggs well. Add the sifted flour, bicarbonate

of soda, lemon rind and the beaten eggs in small amounts to the butter and sugar and ensure that they are well

combined each time. Turn the dough onto a floured surface and after shaking a little flour on top, roll out to about a

half to a quarter inch thick. Cut into biscuit/cookie sized rounds with a scalloped pastry cutter (if you have one) .

Place in a well greased/oiled baking tray and cook in a pre-heated oven at 200C/400F/Gas Mark 6 for 20/25 minutes

until light golden colour. Adjust the cooking time if you have a fan-assisted electric oven. Cool on a wire rack and

dust with icing sugar/frosting when cool. Store in an airtight container.

- Whisky and Apple Jelly

Here is another recipe which uses one of Scotland's favourite ingredients - whisky - combined with apples to

make a delicious tasting jelly.

Ingredients:

Six pounds of cooking apples

Granulated sugar (quantity depends on amount of juice extracted)

Water

Whisky (quantity depends on personal taste)

Method

After washing the apples and removing any over-ripe brown elements, quarter them and just cover in a large

preserving pan. Boil the apples until they are soft (but not pulpy). Scald a jelly bag (layers of cheesecloth), suspend

it over a bowl and pour in the fruit and liquid. Allow to drip overnight. Don't be tempted to squeeze the bag as this

will produce a cloudy jelly.

Allow one pound of sugar for every pint of juice (2 cups of sugar for ever 2 cups of liquid). Put both the juice into

a pan and stir in the sugar over a moderate heat until all the sugar dissolves. Then, stirring continuously, bring to the

boil, and boil rapidly for about ten minutes. Remove any scum which forms. You can check to see if the jelly will

set by dropping a little on a cold plate. Once the setting point has been reached, remove from the heat and allow it to

rest/cool for a few minutes. Add about a tablespoon of blended whisky (vary the amount according to taste). Then

pour the jelly into warm, clean jars, cover, label and store. It is best not to use the jelly for at least three months.

White Rolls

There are a number of special regional rolls (such as the Aberdeen morning rolls or "Rowies") but this a recipe

for plain white bread rolls. The finished rolls should be light and airy.

Ingredients (makes 16 rolls):

500g/1lb plain white flour

2 teaspoons salt

275ml/10oz warm water

2 teaspoons dried yeast

2 teaspoons brown sugar

2 teaspoons vegetable oil

Method:

Dissolve the yeast and sugar into about half the quantity of warm water in a jug and leave in a warm place with a

cloth over the top. The yeast will begin to froth in about ten minutes. The flour should be in a large bowl with the

salt added and mixed. The flour should preferably be slightly warm too.

Pour the yeast mixture into the flour and knead, either by hand or with a mixer with a dough hook. Add more water

to make the texture so that it does not stick to your hands but is moist. Once it is well kneaded, form it into a ball,

cover the bowl with a cloth and leave in a warm place. When the mixture has risen to about double its original size,

knead it again until it has returned to its original volume.

The dough can then be divided into 16 and formed into individual balls. Pull the dough from the top to the bottom so

that the top looks smooth. Place on lightly oiled oven trays, leaving space between each one, and cover with a cloth.

Leave the rolls to rise again in a warm place, for about 30 minutes. Finally, bake in a hot oven, 200C/400F/Gas

Mark 6 for about 20 minutes, until brown on top - some people prefer their rolls "lightly fired" while others prefer to

bake them for longer and have a more burnt surface.

- Scotch Eggs

Here is a simple recipe for making a traditional Scottish dish which is still popular served either hot, or cold at

picnics.

Ingredients:

1lb sausage meat

5 hard boiled eggs, with shells removed

1 large raw egg

3oz approx of dry breadcrumbs

Pinch of mace, salt, freshly ground pepper

Small quantity of flour

1 tablespoon water

Method:

Dust the hard boiled eggs in a little flour. Mix the mace, salt and pepper with the sausage meat and divide into five

equal portions. Place on a floured surface. Wrap/mould the sausage meat round the egg, making sure there are no

gaps. Beat the egg and water together and coat the meat-covered egg with this and then breadcrumbs (you may have

to press the crumbs onto the meat). Deep fry in hot oil (360F/185C) taking care as you put the eggs into the oil.

Cook for about 5/6 minutes. If you don't have a deep fat fryer, they can be cooked in oil in a frying pan, turning

frequently to ensure the meat is fully cooked.

Drain and serve hot or allow to cool and keep in a refrigerator for a cold snack later.

- Treacle Scones

Treacle is known as molasses in some parts of the world and it features in a number of Scottish recipes.

Ingredients:

8 oz self-raising flour (all-purpose flour with baking powder in USA)

2 oz butter

1 oz caster sugar (fine granulated sugar)

Half a teaspoon of cinnamon

2 tablespoons black treacle (molasses) or golden syrup (light corn syrup)

Pinch of salt

Approximately quarter pint of milk

Method:

Sift the flour and salt into a bowl and rub in the butter. Mix in the sugar, cinnamon, treacle or syrup and enough milk

to make a soft dough. Knead this on a floured surface until it is both moist and elastic. Cut into rounds with a 2.5

inch pastry cutter. Grease a baking sheet (cookie sheet) and place the rounds on this. Brush with a little milk and

bake for 10/15 minutes in an oven, pre-heated to 425F/220C/Gas Mark 7 until golden brown. Allow to cool on a

wire rack and serve split in half with butter.

- US/UK Cooking Terms

In the collection of recipes gathered together on this site, the equivalent US expression for a number of

UK/Scottish words are often given, side by side. These, plus a number of others which you may come across in

menus based on UK sources, are listed below, for reference. Measurements are shown first, Ingredients are

further down the page, followed by cooking utensils and methods.

Measurements (British, metric and US)

1 ounce flour = 25g = quarter cup

4 ounces flour = 125g = One cup

8 ounces flour = 250g = Two cups

2 ounces breadcrumbs (fresh) = 60g = One cup

4 ounces breadcrumbs (dry) = 125g = One cup

4 ounces oatmeal = 125g = One cup (scant)

5 ounces currants = 150g = One cup

4 ounces shredded suet = 125g = One cup (scant)

4 ounces butter and other fats, including cheese = 125g = One stick

8 ounces butter and other fats, including grated cheese = 250g = One cup

7 ounces caster/granulated sugar = 200g = One cup

8 ounces caster/granulated sugar = 250g = One and a quarter cups

8 ounces meat (chopped/minced/ground) = 250g = One cup

8 ounces cooked, mashed potatoes = 250g = One cup

One ounce (1oz) = One rounded tablespoon

One tablespoon of liquid = 3 teaspoons

One teaspoon liquid = 5ml

One British teaspoon is the same as an American teaspoon

One British tablespoon liquid = 17.7ml

One US tablespoon liquid =14.2ml

8 tablespoons = 4 fluid ounces = 125ml = Half cup

8 fluid ounces = 250ml = One cup (Half a US pint)

Half pint/10 fluid ounces = 300ml = One and a quarter cups (scant)

Three quarters of a pint/15 fluid ounces = 450 ml =Two cups (scant) or one US pint

One British pint/20 fluid ounces = 600ml = Two and a half cups

Ingredients

Bacon rashers = Bacon slices

Bannock = Flat round cake

Bicarbonate of soda = Baking soda

Biscuits = Crackers/cookies

Boiling fowl = Stewing fowl

Broad beans = Lima beans

Cake mixture = Cake batter

Castor sugar = Granulated sugar

Celery stick = Celery stalk

Chipolata sausages = Cocktail sausages

Cornflour = Cornstarch

Chips = French fried potatoes

Creamed potatoes = Mashed potatoes

Crisps = Potato chips

Demerara sugar = Light brown sugar

Dessicated coconut = Flaked coconut

Digestive biscuits = Graham crackers

Double cream = Whipping cream

Essence = Extract

Farls = Quarters

Fats = Shortening

Flaked almonds = Slivered almonds

Frosting sugar = Powdered sugar

Glac = Candied

Golden syrup = Light corn syrup

Hough = Shank of beef

Icing = Frosting

Jam = Preserves

Mince/minced beef = Ground beef

Mixed spices = Allspice

Nut of butter = Pat of butter

Pinhead oatmeal = Irish oatmeal

Rasher = Slice

Ratafia biscuits = Almond flavoured cookies/dried macaroons

Roast Potatoes = Oven browned potatoes

Salt beef = Corned beef brisket

Scone = Shortcake, biscuit

Self raising flour = All-purpose flour with baking powder

Single cream = Light cream

Soft brown sugar = Light brown sugar

Spring onion = Scallion/green onion

Stewing steak = Braising beef

Stoned raisins = Seedless raisins

Strong plain flour = Unbleached white flour

Sultanas = Seedless white raisins

Treacle = Molasses

Unsalted butter = Sweet butter

Wholemeal = Wholewheat

Utensils and Methods

Ashet = Meat dish

Baking sheet or tray = Cookie sheet

Case = pie shell

Fry = Pan Fry (with fat)

Frying pan = Skillet

Girdle = Griddle

Grate = Shred

Greaseproof paper = Vegetable parchment or waxed paper

Grill = Broil

Gut = Clean

Jelly bag = Layers of cheesecloth

Knead = Punch down

Knock Back = Punch down

Large pot = Dutch oven or a deep cooking utensil with a tight fitting lid

Liquidizer = Electric blender

Mince = Grind

Polythene = Plastic wrap

Prove = Rise

Pudding cloth = Cheesecloth

Roasting tin = Roasting pan with rack

Sandwich tins = Round-layer pans

Sieve = Sift

Stew pan or pan = Kettle

Tartlet tin = Muffin pan

Vegetable mill = Food mill

Whisk = Beat/whip

Oven Temperatures

Gas Mark 1 = 275F = 140C

Gas Mark 2 = 300F = 150C

Gas Mark 3 = 325F = 170C

Gas Mark 4 = 355F = 180C

Gas Mark 5 = 375F = 190C

Gas Mark 6 = 400F = 200C

Gas Mark 7 = 425F = 220C

Gas Mark 8 = 455F = 230C

- Oatmeal Posset

A "posset" is a hot drink of milk with various additions as a remedy for a cold. But whether you have a cold or

not, any drink with honey and whisky has to go down well!

Ingredients:

One UK pint (20 fluid ounces or 600ml or two and a half US cups) milk

Half ounce (15g or 2 tablespoons) medium oatmeal

Quarter teaspoon (15g) salt

2 teaspoons (10ml) clear honey (Scottish heather honey if you can!)

1 tablespoon (15ml) whisky (or brandy, if you prefer)

Grated nutmeg or cinnamon sticks to taste

Method:

Add the oatmeal and salt to the milk in a saucepan and bring to the boil, stirring continuously. Remove from the heat

allow to stand for ten minutes.

Strain the liquid into a clean saucepan, pressing the oatmeal to extract as much liquid as possible, discarding the

oatmeal at the end. Stir in the honey and grated nutmeg plus the whisky or brandy. Reheat until it is almost boiling

and serve immediately in mugs. Instead of using nutmeg, you can put a cinnamon stick into each mug and stir the

drink in the mug with this between sips.

- Prince Charlie's Pancakes

It is unlikely that Bonnie Prince Charlie made pancakes using his precious recipe for the drink which later

became known as Drambuie. But there is no doubt that the addition of a liqueur, made from the finest Scotch

malt whisky, sweetened with a hint of heather honey and flavoured with herbs, makes this a lot more than a

humble pancake!

Ingredients:

4 ounces (125g or one cup) plain (all-purpose) flour

2 beaten eggs

Half pint (300ml or 1 cups) milk

1 ounce (25g or 2 tablespoons) lard (shortening)

3 ounces (85g or stick) butter or margarine

4 ounces (125g or half cup) caster (superfine) sugar

2 tablespoons (30ml) Drambuie

Grated rind and juice from 3 large oranges

Grated rind and juice from two large lemons

Pinch of salt

Method:

Sift the flour and salt into a bowl and make a hollow in the centre. Stir in the beaten eggs and half the milk and beat

until you have a smooth batter. Then slowly stir in the other half of the milk.

Melt a little lard in an 8 inch (20cm) frying pan (skillet). Pour in enough batter to cover the base of the pan, swirling

the pan so that it becomes evenly coated. Fry (saut) for a few minutes until bubbles appear on the surface. Turn the

pancakes over and cook the other side. Then slide on to a tea towel (dish cloth) and keep warm. Make more

pancakes in the same way until the batter is used up (there should be enough for about eight pancakes).

Melt the butter (or margarine) in another frying pan (skillet), then stir in the sugar and cook for one minute. Add the

grated rind and juice of the oranges and lemons and bring to the boil. Then add the Drambuie and simmer gently for

three minutes.

Fold the pancakes into quarters and place in the frying pan. Cook gently for three minutes, spooning the sauce over

the top, until heated through. Serve immediately.

- Melrose Creams

Here is a simple recipe which uses tinned fruit and cream to create a delicious dessert to end a meal.

Ingredients:

8 ounce (225g or US medium size) can of pineapple rings

14 ounce (400g or US large size) can of apricots

pint (300ml or 1 cups) double cream (whipping cream)

pint (300ml or 1 cups) single cream (light cream)

12 glac (candied) cherries, cut into quarters 2 ounces (50g or cup) plain (semi-sweet) grated chocolate

Method:

Drain the juice from the pineapple and cut each ring into six equal sized pieces. Pure the apricots in a blender or

food processor or rub them through a sieve (strainer).

Whisk the double/whipping cream until it is softly peaking, then stir in the cut cherry pieces. Then slowly whisk in

the apricot pure until it is blended with the cream.

Divide the pineapple pieces between six small dessert glasses and spoon the apricot cream over them. Chill.

Before serving, pour over a thin layer of chilled single cream and sprinkle with the grated chocolate.

- Roastit Bubbly-Jock

Christmas (and Thanksgiving in the US) is a time when millions of roast turkeys are consumed. In Scotland,

turkey was called "bubbly-jock" and roasting and stuffing evolved using local produce. At one time, when oysters

were cheap and plentiful, they formed parts of the stuffing. But here is a more modern (but still traditional)

version.

Ingredients:

Large (7 to 8lbs, 3.5kg) self-basting turkey (sufficient for 6 people)

Half cup of milk

1 cups of fresh breadcrumbs

1 stalk of finely chopped or grated celery

1 finely chopped or grated onion

2 tablespoons finely chopped fresh parsley

Half a cup chopped water chestnuts (tinned variety are fine)

10oz/300g chopped chicken livers

8oz/250g sausage mince (ground sausage meat)

2oz/60g melted butter

Teaspoon of Worcester sauce

Pinch of nutmeg

2 cups warm water

2 tablespoons redcurrant jelly or similar

Method:

Preheat the oven to 180C/350F/Gas Mark 4.

Mix the milk, breadcrumbs, chopped celery, onions, chestnuts, nutmeg, plus one tablespoon parsley and half of the

chicken livers. Then place the sausage mince, teaspoon of parsley and the Worcester sauce in another bowl and mix

well. Remove any giblets from the turkey, rinse well (inside and out) and dry off. Press the breadcrumb mixture into

the turkey cavity, making sure it is well filled. Seal the end with skewers. Press the mince into the bird via the neck

cavity and again seal with skewers (toothpicks sometimes do the trick).

Place the turkey on a baking rack in a deep baking tray. Add the warm water and remaining livers to the tray. Brush

the turkey all over with melted butter. Bake the bird, basing the cooking time on 20 minutes per pound of bird, plus

another 20 minutes. From time to time, baste the bird with the juices in the pan.

When cooking is complete, remove the tray and the turkey from the oven and allow the bird to stand for about ten

minutes. Put the pan juices plus the redcurrant jelly (or similar) into a small pan and heat vigorously for ten minutes,

reducing the sauce by half, stirring continuously. Pass the sauce through a fine strainer and serve with the turkey

(and your own selection of vegetables).

- Scotch Pie

Large numbers of Scotch Pies are sold in Scotland every day - they are an original "fast food" and are often sold

at the half-time interval at football (soccer) matches. The pies are made in special straight-sided moulds, roughly

3-3 inches (7.5-8.5cm) in diameter and about 1 inches (4cm) deep. A pastry lid, inside the pie, covers the meat

about inch (1cm) below the rim. This leaves a space at the top of the pie which can be filled, if required - with

hot gravy, baked beans, mashed (creamed) potatoes etc. The meat is usually mutton (sometimes of varying

quality). Many bakers have their own recipes and add spices to give additional flavour - there is now an annual

competition for the best Scotch Pie.

Grannie Black, in Candleriggs in Glasgow, was a character who had such a reputation for such good mutton pies

that people came from far and wide - the pub named after her (pictured here) has, unfortunately, been

demolished.

The quantities below should make roughly 8/10 pies.

Ingredients for the Meat Filling:

1 pound (500g or two cups) lean lamb, minced (ground)

Pinch of mace or nutmeg

Salt and pepper

Quarter pint (150ml) gravy

Ingredients for the Hot Water Pastry:

1 pound (500g or four cups) plain flour

6 ounces (175g or cup) lard

6 fluid ounces (225ml or cup) approximately of water

Pinch of salt

Milk for glazing

You will also need glasses or jars, approximately 3-3 inches (7.5-8.5cm) in diameter to shape the pie.

Method:

Create the filling by mixing the minced (ground) lamb, spice and seasoning.

Make the pastry by sifting the flour and salt into a warm bowl. Make a well in the centre of the flour. Melt the lard

in a scant measure of water and, when it is bubbling, add to the flour and mix thoroughly. Take a small amount

(remember the mixture should make 8/10 pies, with their tops) and form into a ball and keep the rest warm while

making each pastry case. This is done by rolling a suitable amount for each pie and shaping the crust round the base

of a glass or jar approximately 3-3 inches (7.5-8.5cm) in diameter. Make sure there are no cracks in the pastry -

you can trim round the top of the case to make it even. As the pastry cools and gets cool, remove the glass and

continue until you have about a quarter of the pastry left to make the lids.

Fill the cases with the meat and add the gravy to make the meat moist.

Roll the remaining pastry and use the glass to cut the lids. Wet the edges of the lids, place over the meat and press

down lightly over the filling. Pinch the edges and trim. Cut a small hole or vent in the centre of the lid (to allow the

steam to escape).

Glaze with milk and bake for about 45 minutes at 275F/140C/Gas mark 1. If the pies are not eaten immediately, they

can be stored in the 'fridge but always ensure they are properly reheated before being eaten.

- Whisky Toddy

Just what you need when suffering from a cold or the flu! As Burns said:

"Sit roun' the table weel content

An' steer about the toddy."

Ingredients

Well Matured Scotch Whisky - 50 ml (2 fl oz)

Boiling water

Lemon juice - 1 tablespoon

Cube sugar (four pieces)

Method:

Half-fill a tumbler with hot water. When the glass has reached a comfortable temperature, pour it out and put 3/4

pieces of cube sugar in the glass. Pour in a wineglass of boiling water and stir (silver spoons are recommended!).

When the sugar is dissolved, add a wineglass of whisky and stir. Sip with "tender loving care" If one doesn't work -

try another!

Bannockburn Drink

1 glass of Scotch (Scottish Spirit)

1 dash of Worcestershire Sauce

Tomato Juice (English Blood)

1 slice of lemon

Ice

Scotch Malt Whisky

Served straight or with water

Scotch on the Rocks

Blended Scotch Whisky served on ice

Beef Barley Soup

3/4 lb. beef, cubed

1/2 cup carrot, sliced

1 clove garlic, minced

2 beef bullion cubes

1/2 cup chopped onions

1/2 tbsp. basil, crushed

1 bay leaf

1/2 can tomatoes & juice

1 cup barley

1/2 cup celery, chopped

8 cups water

Salt and Pepper to taste

In Dutch oven, using a little oil, brown meat.

Add onion and garlic and cook until onion is tender.

Stir in remaining ingredients.

Cover and bring to a boil.

Reduce heat and simmer 50 to 60 minutes, stirring occasionally.

Bread And Butter Pudding

7 slices bread

soft butter

4 c. milk

3 eggs, slightly beaten

1/2 c. sugar

1/4 tsp. salt

1/2 c. raisins

1 tsp. vanilla

1/2 tsp. cinnamon

Preheat oven to 325F

Butter a 2 qt. baking dish.

Spread butter generously on one side of each slice of bread.

Line bottom and sides of baking dish with buttered bread.

Mix milk, eggs, sugar, salt, raisins, vanilla, cinnamon; pour over bread.

Place extra pieces of buttered bread on top, press down to submerge.

Let stand 10 mins, longer if bread is very dry.

Bake, cover for 30 minutes, then uncover for 30 minutes; total 60 mins.

Put under broiler, uncovered until top becomes a deep-golden crust. Serve warm with heavy cream.

Chicken Soup

Ingredients

2 tablespoon olive oil

1 onion, sliced

1 garlic clove, crushed

1 lemon, zest only

55g/2ounces green beans

1 tomato, diced

1 teaspoon sesame seeds

425ml/ pint chicken stock

1 chicken breast, finely sliced

Method

1. Heat the oil in a medium pan.

2. Gently fry the onion and garlic over a low heat for 3-4 minutes or until soft.

3. Add the lemon zest, green beans, tomato and sesame seeds, stirring for 1-2 minutes.

4. Pour in the chicken stock and bring to the boil, reduce the heat and then simmer gently.

5. Add the chicken strips and poach for 14-15 minutes or until the chicken is thoroughly

cooked. 6. Remove from the heat and divide between two soup bowls.

Dumpling Stew

2 pounds stew meat, lamb or beef

1/2 cup flour

3 tablespoons vegetable oil

2 onions

2 carrots, chopped in large pieces

4 potatoes, chopped

2 tomatoes, peeled and chopped

1/2 teaspoon garlic powder

1 large bunch fresh mixed herbs

Salt and pepper to taste

tied with a string 2 1/2 cups beef broth

Dumplings (below)

Coat meat in flour, then brown in oil in a skillet. Add onions and saute. Place browned meat,

onions and vegetables in large cooking pot. Add garlic powder. Place herbs in middle of

mixture. Cover with broth, cook 2 hours over low heat.

While stew is cooking, make dumplings. During last 20 minutes of cooking, add dumplings. Salt and pepper to taste.

Scottish Dumplings

6 cups self-rising flour

1 cup fresh bread crumbs

1 tablespoon mixed herbs

1/4 cup solid shortening

1 egg, beaten

Broth or water

Salt and pepper to taste

Mix dry ingredients, then add shortening and egg, mixing thoroughly. Divide mixture into

small pieces, roll into even rounds between floured hands. Cook in boiling water or broth for 15 minutes. Add to stew 20 minutes before stew is done.

Highland Oatcakes

Yield: 4 servings

8 oz Medium oatmeal

1 ts Salt

1/2 oz Dripping or lard 3 tb Hot water (or more)

Sift salt and oatmeal in a roomy bowl. Put on the gridle or a heavy frying pan to heat. Bring

the water to the boil with the fat. Pour into a well in the oatmeal. Work into a stiff dough

and cut in half. Roll out on a floured board to the size of a dinner plate and about 1/8-inch

thick. Cut into quarters or farles. Test the gridle's heat by holding your hand over it. Lay on

one of the quartered rounds. When the farles are ready, the surface stops steaming and

begins to look dry and white. Turn them and do the other side. Dry off the oatcakes and

lightly brown the edges in a hot oven or under the grill - they should curl up to the fire to prove that you have made your own.

Spiced Red Wine

tsp. Ginger

4 cinnamon sticks, broken in thirds

a dash of cardamon

cup sugar

1/8 tsp. pepper

1 quart dry red wine

4 blue heliotrope blossoms (turnsole) for coloring -- a dash of blue food coloring works as well

Heat the red wine with the spices, bringing first to a boil, then allowing to simmer for about

ten minutes. Add a dash of the blue food coloring (or the heliotrope blossoms) and allow to

simmer another 2 -3 minutes. Strain into a decanter, serve in chalices. Lemon slices make a nice garnish, though a modern one.

Struan Bread

1 1/2 Lb Loaf: -- (1 lb loaf):

2 1/2 tsp Active Dry Yeast -- (2 t)

3 1/2 Cups Bread Flour -- (2 C)

1/4 Cup Polenta -- uncooked, (2 T)

1/4 Cup Rolled Oats -- (2 T)

1/4 Cup Brown Sugar -- (2 T)

1/4 Cup Wheat Bran -- (2 T)

2 Tsp Salt -- (1 t)

1/4 Cup Brown Rice, Cooked -- (2 T)

2 Tbsp Honey -- (1 T)

1/2 Cup Buttermilk -- (1/4 C) 1 Cup Water -- PLUS 2 Tbsp Water -- *NOTE,-- (1/2 C + 1 T)

*NOTE: The amount of water will vary according to the moistness of the rice.

Basic Bread Setting

Process the ingredients according to your manufacturer's instructions for a basic bread

setting.

This recipe was developed using just-cooked rice.

If your rice has been sitting in the refrigerator overnight, you may need an extra tablespoon

or so of water.

If your machine has a light crust setting, you might want to try it.

Remove the bread from the bread machine pan to a rack to cool. Wrap to store in aluminum foil or in a clean, brown paper bag.

Mince and Tatties ( potatoes )

Serves 4

Mince and tatties is a common dish in Scottish households.

Ingredients:

1 tablespoon oil.*

1 large onion, finely chopped.

1 lb beef mince.*

2 medium carrots, sliced.

1 tablespoon toasted pinhead oatmeal.

Water to cover.

1 or 2 beef stock cubes.**

Salt and pepper.

Gravy powder.**

1 lb boiled potatoes, peeled.

Directions:

Heat the oil in a pan and saute the onion until it is brown.

Add in the mince and cook until well browned.

Add the carrots and oatmeal, mix well and pour in enough water to just cover.

Crumble in the stock cubes, season and stir.

Cover the pan and simmer the mince for about 20 minutes.

Once the mince is cooked thicken the mince with about 3 teaspoons of gravy powder or

corn starch mixed with a little cold water.

Serve the mince with boiled potatoes.

(another variation, would be to add the potatoes after adding the stock cubes.)

* A word about the beef mince (hamburger meat) in the U.S.

Most hamburger meat in the U.S has too much fat already in it, so adjust accordingly, for

example, don't add the oil, and do strain off any fat after browning the meat, the onions can

then be browned after straining the mince.

** Oxo cubes for beef stock, and Bisto for the gravy powder,(if you can get them in the

U.S.)

Gaelic Steak

Ingredients

2 oz (50 g) butter 4 x 4-6 oz (100-150 g) fillet steaks 2 tbsp (2 x 15 ml) shallots, chopped 4 oz (100 g) button mushrooms, cleaned and chopped 8.5 fl oz (250 ml) cream a dash of Whisky Freshly ground black pepper Salt Watercress and Tomato flowers to garnish Serves 4

Method

Melt the butter in a large heavy based frying pan. Add the steaks and cook quickly on both sides to seal. Cook for a further 2-3 minutes or according to individual taste. Remove the

steaks from the pan and keep hot.

Add the shallots and mushrooms to the pan and cook until tender. Stir in the cream and whisky. Cook over a low heat until the cream reduces and the sauce thickens.

Place the steaks into a warmed serving dish and pour over the sauce. Garnish with watercress and the tomato flowers.

Abernethy Biscuits

1 c. flour

1/2 c. butter

3 tbs. sugar

1 tsp. cream of tartar

1/2 tsp. bicarbonate of soda

1 tbs. milk

pinch of salt

Sift flour, salt, bicarbonate of soda, cream of tartar together.

Rub in butter until mixture looks like breadcrumbs.

Dissolve sugar in milk, stir into flour/butter mixture.

Form into stiff dough.

Roll out to a thickness of 1/4 inch.

Cut in squares; prick all over.

Bake in oven at 350F for 20 minutes. Makes about 10 biscuits.

Scottish Bannocks

Ardentinny drop bannocks

1 egg

a pinch of salt

1 pint milk

oatmeal

1/4 tsp baking soda

Beat the egg in a large bowl and stir in the milk.

Mix in the baking soda, salt, and enough oatmeal to make a dropping batter.

Now put the mixture in a jug.

Rub the girdle...or frying pan, with fat and pour batter into small rounds.

Cook over a moderate heat until bubbles form on the surface, then turn and cook on the

other side.

Serve spread with butter and honey.

Pitcaithly bannocks

4ozs butter

a pinch of salt

3ozs castor sugar

1 oz mixed peel or orange peel

6oz plain flour

1oz finely chopped blanched

1 oz rice flour

almonds or ground rice

cream butter and sugar thoroughly.

Work in the flours and salt, then add the chopped mixed peel and almonds.

Make into a cake about 1inch thick.

Pinch the ends with finger and thumb.

Place on a greased baking tray lined with greaseproof paper.

Prick all over with a fork and bake in a moderate oven (350F to 375F) for 30 to 35 mins cool on a wire rack.

Beef Barley Soup

3/4 lb. beef, cubed

1/2 cup carrot, sliced

1 clove garlic, minced

2 beef bullion cubes

1/2 cup chopped onions

1/2 tbsp. basil, crushed

1 bay leaf

1/2 can tomatoes & juice

1 cup barley

1/2 cup celery, chopped

8 cups water

Salt and Pepper to taste

In Dutch oven, using a little oil, brown meat.

Add onion and garlic and cook until onion is tender.

Stir in remaining ingredients.

Cover and bring to a boil.

Reduce heat and simmer 50 to 60 minutes, stirring occasionally.

Crunchy roast potatoes

Yield: 4 Servings

1 ea (4sm/3lg) potatoes peeled 27 1/2 ea Fresh fine bread crumbs 1

-t mixed herbs Hot roast drippings Cut potatoes in even pieces and parboil in salted water

for 8 min. Drain and allow to dry off. Heat drippings fat or butter in deep roasting pan. Roll

the potatoes in fat to cover and roast for 30 min. at 375 basting occasionally. Mix together

the crumbs and hervs. Carefully remove the part cooked potatoes and rool in the crumb

mixture before returning to pan and continue cooking until nicely browned. Serves 4.

Crunchy Roast Potatoes

Oat Scones

1 1/2 c. flour

1 1/4 c. oatmeal

1 tbsp. baking powder

1 tsp. cream of tartar

1/2 tsp. salt

2/3 c. melted butter

1 egg, beaten

1/3 c. milk

1/2 c. raisins

Preheat oven to 450 degrees, combine flour, oatmeal, baking powder, cream of tartar, and

salt in large bowl. Mix together egg, butter and milk in another bowl. Add to dry ingredients

and stir just until moistened. Mix in raisins. Place dough on lightly floured work surface and

pat out to 3/4 inch thick. Cut shapes with biscuit cutter and place on greased cookie sheet.

Bake 12 minutes. Makes 12.

Baps (Scottish Yeast Rolls)

2 scant teaspoons active dry yeast (or less than 1 package)

2/3 cup lukewarm milk (whole is best)

2/3 cup water

2 teaspoons salt

3 cups unbleached flour, plus extra for finishing

Dissolve the yeast in the milk and water in a medium bowl. Sift the salt with the flour into a

large bowl. Pour the well-mixed wet mixture into the dry mixture and stir. If this dough is

too stiff, add a little more milk.

Turn out onto a floured board and knead lightly. Place dough in an oiled bowl, cover with a

clean towel, and let rise in a warm place for about 1 1/2 hours.

Flour a baking sheet. Punch down the dough and divide it into 8 or 9 portions. Form these

into ovals, and set them on the baking sheet, leaving as much room as possible between

them. Cover with plastic wrap touching the dough to prevent a skin from forming and let

them sit for 15 minutes to rise again. Preheat the oven to 425 degrees Fahrenheit.

Brush the tops and sides of the baps with milk, then sprinkle with flour.

With a floury finger, make a deepish impression in the center of each bap.

Bake on the center shelf of the oven for 15 to 20 minutes, or until puffed and just golden.

More flour can be sifted over the finished baps if desired.

Serve warm. Yield: 8-9 rolls.

Syrup Ginger Cake

Ingredients

1 lb golden syrup

1/4 lb margarine / butter ( I use butter)

1/2 lb self raising flour

1/2 teaspon bicarbonate of soda

1 teaspoon ginger

1 cup milk ( I use low fat)

1 egg (beaten)

1/2 teaspoon salt

Method Bring butter and syrup to near boil Add soda, then beaten egg and milk Stir into dry

ingredients until smooth

Pour into buttered, lined cake tin (7inch)

Cook in centre of oven approx 3/4 hour Reg:4 / 350 F / 180 C

Tipsy Laird - Sherry Trifle

1 Victoria sponge cake, sliced

300g (3/4lb) raspberry jam

1 wine glass of sherry

2 tablespoons brandy or Drambuie

Home-made egg custard (see below)

300g (3/4lb) raspberries

2 bananas (optional)

250 ml (1/2 pint) double cream

1 tablespoon castor (fine) sugar Toasted almonds

Custard:

250 ml (1/2 pint) milk

150 ml (1/3 pint double cream

2 egg yolks

50 g (3 oz)castor sugar Few drops of vanilla essence

Place the sponge in the base of a large glass bowl and spread with the raspberry jam. Mix

the sherry and the brandy and sprinkle evenly over the sponge allowing it to soak in. Next add a layer of raspberries and sliced bananas.

To make the custard, whisk together the egg yolks, sugar and vanilla essence until pale and

creamy. Heat the milk and cream together in a saucepan until boiling point then stir into the

egg mixture. Once it is well blended, return to the pan and stir continuously over a low heat

until the custard thickens. Pour into a dish and allow to cool. When quite cool, pour the

custard over the layer of fruit, spreading evenly. Next whip the double cream, add sugar to sweeten and spoon on top of custard. Decorate with toasted almonds.

Raspberry Scottish Oat Cakes*

(Makes 9 pieces)

This recipe lifts the ever-delicious but down-to-earth oatmeal cookie into the realm of the

sublime. Ooooos-and-aaaaahs all around.

1 C oats (quick-cooking are fine)

1 C flour

1/3 C sugar

1/2 tsp. baking soda

1/4 tsp. salt

1/2 C shortening

2-3 T cold water

1/2 C raspberry jam 1/3 C confectioners sugar

Preheat oven to 375. In a bowl, combine oats, flour, sugar, baking soda, and salt. Add

shortening, cutting in till dough is crumbly. Add cold water, 1 T at a time, working dough till it becomes stiff.

On a lightly floured surface, roll dough to a 1/2"- thickness. With a 2 1/2" biscuit cutter, cut

dough into 9 rounds. With a 2 1/2" doughnut cutter, cut nine more rounds. Place all the

rounds on a baking sheet (ungreased) and bake for 12-15 minutestill oatcake rounds start to brown. Transfer to a wire rack to cool.

When cool, spread 9 biscuit-cut rounds with a thin layer of jam. Then place the doughnut

shaped round on top. The red jam will show through the center hole. Fill the open centers

with more jam and dust with confectioners sugar.

* You'll need 2 round cutters for this recipe: a biscuit cutter, and a doughnut cutter with a whole in the middle. Both should be 2 1/2" diameter.