Scottish Recipes from the Cookery Nook
With our thoughts finally turning
to cold winter evenings
I have rummaged through some old Mackay Banner newsletters for some warming winter meals to serve with
fresh autumn vegetables.
I have images of Granny Mackay at the kitchen range stirring warming
soup while the smell of freshly baked Baps fills the air. Mmmmm
Neep Bree Soup:
¾ kg yellow Turnips, 1 medium onion
finely chopped, 250ml milk, pinch of ginger, salt and pepper,
chopped chives and tbsp cream per person to garnish.
Peel and chop the turnip roughly
and blanch in boiling water for 2 or 3 minutes. Pour off the water.
Melt butter in a large pot and add turnip and onion. Season with
salt and pepper and add ginger. Cover and cook very gently for about
10 minutes, stirring occasionally. Add the water, bring to the boil
and simmer gently for 30-40minutes when the turnip should be tender.
Liquidise till it is a very fine puree or pass through a fine sieve
twice. Correct the consistency with a little milk if it is too thick
and check the seasoning. Serve hot, garnished with chopped chives
and a tbsp of cream in each bowl.
cups of plain white flour, a pinch of salt, 25g fresh yeast or one
cake compressed yeast, 1 level teaspoon caster sugar, 1¼ cups of
milk and water mixed, ¼ cup lard and a little extra flour.
Sift the flour and salt into a bowl.
Warm the milk and water then stir in the yeast and sugar so they
dissolve. Rub the lard into the flour, then make a well in the
centre, pour in the yeast liquid and mix the ingredients together to
form a dough. Turn the dough onto a lightly floured surface and
knead it for about 5 minutes until smooth.
Put the dough in a lightly oiled bowl,
cover it with oiled plastic wrap and leave the dough in a warm place
to prove. it should double in size in 30 minutes. Turn the dough
onto a lightly floured surface and knead it back to its original
size, then cut it into 8 and knead each piece into a round. Flatten
the rounds with a rolling pin and place them on floured baking
trays. Leave tray in a warm place to prove for 15 minutes. Brush
with water and dust with flour, then bake at 220c for 15-20 minutes
until golden. Cool on a wire tray.
1 kg of Hough (shin of beef), 1 nap
bone (knuckle), 4 whole cloves 4 peppercorns, salt and pepper to
Place the Hough, bone, peppercorns and
cloves into a large saucepan cover with water and bring slowly to
the boil. skim then simmer gently for 6 hours. Strain the stock into
a clean saucepan. Remove the meat from the bones and any gristle or
fat from the meat. Mince the meat, add it to the stock and bring it
to the boil again. Season to taste and sit for ½hour. Stir and place
into wet moulds. This Hough keeps well and can be served with salad.
250g of Flour, ¾
teaspoon of bicarbonate of soda,1 teaspoon cream of tartar, ½
teaspoon salt, 2 teaspoons caster sugar, ½ teaspoon ground
cinnamon ½ teaspoon ground ginger, 1 tablespoon of black treacle, 2g
butter and some buttermilk.
Sift the flour with
soda, cream of tartar, salt sugar and spices. Melt the butter slowly
with the treacle until both run freely. Stir into the flour with
enough buttermilk to make a soft dough, firm enough to knead. Turn
onto a lightly floured board. Divide into two. gently knead each
into rounds about 1½ cm thick. With a floured knife, divide each
into quarters. Cook on a hot floured girdle over moderate heat until
dry and slightly browned then turn and cook the other side. Serve
with butter or cream.
Athole Cakes :
75g butter, 60g
castor sugar, 2 eggs, 150g cornflour,
teaspoon baking powder, 25g finely minced candied lemon peel.
cream butter and
gradually beat in sugar until fluffy, then beat in one egg at a
time. When blended stir in the cornflour, baking powder and peel
with a little milk if needed to make a batter. Three-quarter fill
greased gem tins, dusted with rice flour. Bake in a moderate oven at
350F for 15-20 minutes. When they are cool ice with white glace
icing with a little flavoured rum and sprinkle with chocolate
sprinkles or coconut.
plain flour, 4oz
butter , 8oz golden syrup, 8oz
orange marmalade, 1
teaspoon of baking powder, 1 teaspoon of ground ginger, 1 egg
Melt the syrup and the butter in a pan over a very gentle heat. Stir
in the marmalade. Leave to cool. Sift the dry ingredients into a
bowl. Make a well in the centre and pour in the syrup mixture and
the beaten egg. Beat well until thoroughly blended. Turn into a greased
8 inch square tin and cook in the oven at 175C for about 45
minutes until firm and golden brown in colour.
Cool the cake on a wire rack and cut into slices.
Its good food, that it was :
'Se biadh math a