Scottish Recipes from the Cookery Nook
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, 2½ cups of milk, 1½ -2½ cups of
chicken stock, salt and pepper, a few drops of fish sauce and ²/3
cup of single cream. chopped chives and tbsp cream per person to
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.
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 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.
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.
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.
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