Scottish Beef
The Aberdeen-Angus breed of beef cattle are now widely reared across
the world. Well known for their rich and tasty meat, which makes
excellent steaks.
Scotch Broth or Hotch-Potch
Traditionally made by boiling mutton, beef, marrow-bone or chicken.
There is also freedom over the choice of vegetables, which should be
diced. Carrots, garden peas, leeks, cabbage, turnips and a stick of
celery
Colcannon
A dish found in the Western Islands of Scotland, made from boiled
cabbage, carrots, turnip and potatoes. Mixture is then drained and
stewed for about 20 minutes with butter.
Crowdie
A simple white cheese, made from the whey of slightly soured milk seasoned
with salt and a touch of pepper. The seasoned whey is squeezed in a muslin
bag to remove excess water, left aside for two days and then rolled in oats
and served. |
Scottish Salmon
The Rivers Tay and Tweed are major salmon fisheries. Since Victorian times
these and other rivers have hosted wealthy fishing parties on the
estates of the aristocracy.
Forfar Bridies
An oval delicacy, similar to the Scotch Pie, Unlike the pie, filling is
crimped into the pastry case. The pastry may be either plain or flakey.
Haggis
Haggis is perhaps the best known Scottish delicacy, with a rich flavour,
although those partaking for the first time are often put off when they hear
what it is made of.
Scotch Pies
A round crusty pastry pie, Made without using a pie tin, these
self-contained pies are filled with minced meat, although the much of the
meat is often replaced with offal. The tradition is that this meat is
mutton.
Porridge
A simple dish, made of boiled oatmeal. It needs to be boiled slowly and
stirred continuously with the traditional spirtle |
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