Steak Balmoral:
4 Aberdeen Angus steaks.
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
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. Ladle sauce over steaks and serve.
Scotch eggs:
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
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) 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.
Roastit Bubbly-jock:
Large (7 to 8lbs) self-basting turkey
Half cup of milk
1¼ 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 chopped chicken livers
8oz ground sausage meat
2oz melted butter
Teaspoon of Worcester sauce
Pinch of nutmeg
2 cups warm water
2 tablespoons redcurrant jelly or similar
Preheat the oven to 350F.
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).
Prawns in Whiskey Cream:
12 ounces shelled prawns
generous half cup double cream
2 tablespoons whisky
1 small onion, finely chopped
2 ozs grated cheese
quarter stick of butter
Salt and pepper
Chopped parsley to garnish
Butter six ramekin dishes (moulded baking dishes).
Melt the butter in a pan and fry the chopped onions until soft. Then add the prawns and heat through. Then add the whisky and cook for another two minutes. Stir in the cream, heat, but remove before it reaches boiling point.
Season to taste and pour into the ramekin (moulded baking) dishes. Sprinkle the grated cheese on top and brown under a hot grill.
Serve immediately, garnished with chopped parsley.
Partan Bree:
1 large cooked crab
¼ cup rice
2½ cups milk
2½ cups liquor from boiling the crab
¾ cup single cream
Salt and pepper
Finely chopped chives
Remove all the meat from the crab, keeping the claw meat separate. Cook the rice in a pan with the milk and water until tender. Liquidise this with the brown body meat from the crab. Add the white meat and cream and reheat. Add salt and pepper to taste. If the partan bree is too thick, you can add some more milk if required. Serve garnished with fresh, green, finely chopped chives.
Egg Casserole:
Sprigs from one medium cauliflower
One pound (or less) leeks, cut into thin slices
Half pound brocolli or green beans
¾ cup grated cheese
6 eggs
one and a quarter cups single cream
Salt and pepper to taste
One teaspoon mustard
Butter for casserole dish
Cook the prepared vegetables in salted, boiling water for ten minutes or so. Butter the inside of a large, lidded casserole dish (to reduce sticking) and add the hot vegetables to it with most of the cheeese mixed in. Whisk the eggs lightly with the cream and seasoning and pour over the vegetables. Sprinkle the rest of the cheese on top. Cover the casserole and bake at 300F for 25-30 minutes until the egg custard is set.
Voila! Scottish recipes.
LawDog
