Rumbledethumps
Ingredients: (Serves two)
» 450g/16oz potatoes, roughly diced.
» 350g/12oz cabbage, finely shredded.
» 1 large onion, sliced finely.
» 50g/1¾oz/4 tablespoons butter.
» 50g/1¾oz/4 tablespoons white cheddar cheese, grated.
Directions:
1. Preheat the oven to
2. Roughly dice the potatoes and boil in a medium sized pan. When a sharp knife can be easily inserted and the potatoes are soft, drain and place back in the pan.
3. Mash the potatoes evenly.
4. Shred the cabbage and slice the onion, using a food processor or by hand.
5. Place the butter in a frying pan over high heat and melt.
6. Add the cabbage and onion to the frying pan and turn over until evenly coated in the butter.
7. Leave over the heat for a few minutes until the cabbage and onion wilts. Make sure you do not brown the vegetables.
8. Add roughly half the cheese and all the potatoes. Stir evenly until the cheese has melted over a simmering heat.
9. Season with salt and pepper.
10. Place in a serving dish and sprinkle with the rest of the cheese.
11. Place in the hot oven and bake until the cheese has melted and the top is golden.
12. Serve immediately.
Abernethy Biscuits
Ingredients:
8 oz plain flour
3 oz caster sugar (granulated will do)
3 oz butter
Half a level teaspoon baking powder
Half a level teaspoon of caraway seeds
One tablespoon milk
One standard egg
Directions:
Sift the flour and baking powder and rub in the butter until it is thoroughly mixed. Mix in the sugar and caraway seeds and then add the egg and milk to make a stiff dough.
Roll the mixture on a floured surface until it is the thickness required for a biscuit/cookie. Cut out with a three-inch plain cutter, rolling the trimmings to make more, as required. Prick the top of the biscuits with a fork and place on greased baking trays (cookie sheets) and bake in a pre-heated oven at 375F/190C/Gas Mark 5 for ten minutes until golden brown. After they have cooled, store in an airtight tin.
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
Directions:
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.
Baked Salmon with Tarragon
Ingredients:
4 salmon fillets
1 small, finely chopped onion
2 slices of thin bacon, diced
3 ounces (90g or ¾ stick) butter
Quarter teaspoon dried tarragon
2 tablespoons lemon juice
Large sheet of buttered kitchen foil
Double cream or crème fraîche
Directions:
Pre-heat the oven to
Place a large piece of buttered kitchen foil in an ovenproof dish, place the salmon fillets on this and cover with the onion and bacon mixture. Fold over the foil and seal to make a parcel. Bake for 15-20 minutes.
Serve with a teaspoonful of thick cream or crème fraîche and fresh vegetables.
Cullen Skink
Ingredients:
A large smoked haddock (weighing around
1 medium onion, finely chopped.
1½ pints (900ml) milk
2 tablespoons butter
8 oz mashed potato
Salt and pepper
1 bay leaf
Chopped parsley
Water
Triangles of toast (as an accompaniment)
Directions:
Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once. Take the haddock from the pan and remove the skin and bones. Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper. Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish. Add the milk to the fish stock and bring back to the boil. Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!). Add the fish and reheat. Check for seasoning. Just before serving, add the butter in small pieces so that it runs through the soup.
Serve with chopped parsley on top, accompanied by triangles of toast.
Forfar Bridies
Ingredients (for six bridies):
1½ lbs (700g) boneless, lean rump steak. Lean minced beef can also be used.
2 oz (2 rounded tablespoons) suet or butter or margarine
1 (or 2) onion, chopped finely
1 teaspoon dry mustard powder
Quarter cup rich beef stock
Salt and pepper to taste
1½ lbs flaky pastry (home made or from a pastry mix packet)
Directions:
Remove any fat or gristle from the meat and beat with a meat bat or rolling pin. Cut into half-inch (1cm) pieces and place in a medium bowl. Add the salt/pepper, mustard, chopped onion, suet (or butter/margarine) and stock and mix well.
Prepare the pastry and divide the pastry and meat mixture into six equal portions. Roll each pastry portion into a circle about six inches in diameter and about quarter of an inch thick and place a portion of the mixture in the centre. Leave an edge of pastry showing all round. Brush the outer edge of half the pastry circle with water and fold over. Crimp the edges together well. The crimped edges should be at the top of each bridie. Make a small slit in the top (to let out any steam). Brush a
Hot marmalade pudding
Ingredients:
150g/5¼oz fine brown breadcrumbs
25g/¾oz self-raising wholemeal flour
120g/4½oz soft light brown sugar
120g/4½oz butter, plus extra for greasing
175g/6oz coarse-cut marmalade
3 large free-range eggs
1 tsp bicarbonate of soda
For the Drambuie custard
300ml/10fl oz whipping cream
½ vanilla pod, split and the seeds scraped out
3 free-range egg yolks
30g/1oz caster sugar
3 tbsp Drambuie
Directions:
1. For the marmalade pudding, grease a lidded 1.7 litre/3 pint pudding basin.
2. Place the breadcrumbs, flour and sugar into a large bowl and mix well.
3. Put the butter and the marmalade into a saucepan and cook over a gentle heat, stirring constantly, until the ingredients have melted and combined. Add the melted butter and marmalade mixture to the dry ingredients and mix together thoroughly with a wooden spoon.
4. Place the eggs into a clean bowl and whisk until they become frothy. Gradually add the eggs to the marmalade and flour mixture, while gently whisking. Whisk the mixture until the ingredients have combined and the mixture has taken on a smooth texture.
5. Place the bicarbonate of soda into a small bowl and mix in one tablespoon of cold water. Stir the bicarbonate of soda into the pudding mixture, which will increase in volume as it is absorbed.
6. Pour the mixture into the pudding basin and cover the basin with a close-fitting lid. Place the pudding basin into a saucepan of boiling water. The water should reach halfway up the side of the basin.
7. Simmer the pudding for two hours. The water will need topping up throughout the cooking period.
8. For the Drambuie custard, place the cream and vanilla pod and seeds into a heavy-based pan. Cook at a medium heat until the mixture begins to simmer. Remove the pan from the heat and leave for five minutes to cool and to let the vanilla flavour infuse into the heat.
9. Place the egg yolks and sugar into a stainless steel bowl and mix the ingredients well with a wire balloon whisk. The sugar should dissolve into the egg yolks to form a thick fluffy mixture.
10. Slowly pour the cream on top of the egg and sugar mixture, while whisking vigorously.
11. Pour the mixture into a clean saucepan and place over a medium heat.
12. Stir the custard carefully with a wooden spoon to make sure the custard doesn't catch on the bottom. Cook the mixture until it has thickened enough to lightly coat the wooden spoon when it is removed.
13. When it is cooked, strain the mixture through a coarse sieve into a clean bowl and stir in the Drambuie.
14. Cover the bowl with cling film to stop a skin from forming on the surface of the custard and keep the custard warm until needed.
15. To serve, turn the marmalade pudding out onto a clean serving dish, slice and serve hot with the custard
Porridge
Ingredients (sufficient for two people):
One pint (half litre) water; some people use half water and half milk
2.5 ounces (2.5 rounded tablespoons) medium-ground oats
Pinch of salt
Directions:
Bring the water (or water and milk) to a good rolling boil, preferably in a non-stick pan. Slowly pour the oatmeal into the boiling liquid, stirring vigorously with a wooden spoon all the time. Keep stirring until it has returned to the boil again, reduce the heat, cover the pan and simmer very gently for 15 minutes, stirring frequently. Add the salt at this point and simmer and stir for a further 5/10 minutes (time depends on the quality of the oats). It should be a thick but pourable consistency. Serve hot in wooden bowls if you have them.
Traditions:
Stirring the porridge should always be clockwise (though going in different directions probably mixes more efficiently).
Porridge used to be served with separate bowls of double cream. A spoonful of porridge (in a horn spoon) was dipped into a communal bowl of cream before eating.
Porridge is eaten standing up. While some people have suggested that this is out of respect for the noble dish, it probably arose from busy farmers doing other things while eating their morning porridge - or as an aid to digestion.
While some people frown at the idea of sugar on porridge others not only approve but suggest a tot of whisky. Each to their own!
Porridge used to be poured into a "porridge drawer" and, once it had cooled, it could be cut up into slices. These were easier to carry than brittle oatcakes.
Roast Rack of Lamb with Herb Crust
Ingredients (for six people):
2 oz/56g/half stick butter
2 tbsp olive oil
1 onion, chopped as finely as possible
1 clove of garlic, skinned and very finely chopped
6 oz/170 g/1½ cups day-old breadcrumbs made from baked bread, as opposed to steamed sliced bread; cut off crusts before whizzing the bread to crumbs
Salt and pepper
2 tbsp finely chopped parsley, snipped chives and chopped tarragon
2 racks of lamb each with 6 - 7 chops in it
Directions:
Melt the butter and heat the oil together and sauté the onion in this till it is really soft - about 5 minutes. Stir in the garlic, cook for a minute. Then stir in the breadcrumbs, salt and pepper, off the heat, and lastly the chopped herbs. Mix all together very well. Trim all the fat you can from the racks. Lay them so that the fat side is uppermost, flat. Spoon over the herb crust, pressing it down well, and roast in a hot oven, 400F/200C/Gas Mark 6, for 25 minutes - 30 minutes if you prefer slightly better-cooked lamb.
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