Clan Mackay WA - Clan Mackay Society - Western Australia - Scottish Recipes
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Scottish Recipes from the Cookery Nook

Recipes :

It has been a long cold winter with much needed rain but the days are now becoming longer and warmer. Summer breezes bring the scents of seafood. Mmmm. I love seafood so could not resist putting in a couple of seafood recipes and have fabulous memories catching crabs in the Mandurah estuary.


Partan Bree Soup:

1 boiled or steamed crab (large or 2 medium), 50gms long grain rice, 2 cups of milk, 1 -2 cups of chicken stock, salt and pepper, a few drops of fish sauce and /3 cup of single cream. chopped chives and tbsp cream per person to garnish.

Remove all the meat from the crab and keep to one side the pieces taken from the large claws. cook the rice in the milk until soft then stir in the main part of the crabmeat, and puree. Return the soup to a clean pan and gradually add sufficient stock to make a good rich consistency. Stir the soup until it boils, add the seasoning and sauce and meat from the large claws, simmer the soup until the meat is heated thoroughly. Gradually stir in the cream but don't let the soup boil. Serve hot, garnished with chopped chives and a tbsp of cream in each bowl.


Baps :

3 cups of plain white flour, a pinch of salt, 25g fresh yeast or one cake compressed yeast, 1 level teaspoon caster sugar, 1 cups of milk and water mixed, 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.


Loch Naver Trout:

1 medium trout per person, 40g butter or oil, seasoned flour (potato flour or something similar) pepper and salt, herbs and spices ( try a mix of lemon pepper,  ground cardamom and tarragon) 50g toasted flaked almonds, 3 tablespoons whisky and lemon wedges.

Place Toss the cleaned fish in seasoned flour. Melt the butter and when it is frothing put in the fish. Cook for 5 mins on each side. add the almonds and toss lightly until hot. Pour the whisky and flame, shaking the pan until the flame dies. Serve very hot with lemon wedges and salad.


Spinach, Orange and Pine-nut Salad : 

200g of spinach leaves, 2 oranges peeled and segmented, 100g pine-nuts, toasted in a frying pan until golden, 1 tomato sliced and 2tbspn of olive oil.

Sift Mix all ingredients in a bowl and serve.


Treacle Girdle Scones : 

250g of Flour, teaspoon of bicarbonate of soda,1 teaspoon cream of tartar, teaspoon salt, 2 teaspoons  caster sugar, teaspoon ground cinnamon 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 1 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.


Marmalade  Cake :

8oz plain flour, 4oz butter , 8oz golden syrup, 8oz orange marmalade, 1 teaspoon of  baking powder, 1 teaspoon of ground ginger, 1 egg , beaten.

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 bha sin
 

 

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Clan Contact : Brian E McGee Davis Rank, 11/56 Sulman Road, Wembley Downs 6019, WA, Australia.
Telephone : +61 8 9341 3885 - or - Email : Commissioner@ClanMackayWA.org.au
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